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Handbook for the Recently Deceased
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Handbook for the Recently Deceased by Timothy Miner of the Long Island Bar in Brooklyn 1 oz Bourbon, Bulleit 3/4 oz Falernum, Velvet Falernum 4 ds Bitters, Angostura 4 ds Peychaud's Bitters 1 oz Prosecco, Gruet Blanc de Blanc 1 twst Lemon peel Stir bourbon, Falernum and bitters with ice and strain into a flute glass. Top with prosecco and add twist. -- kindredcocktails.com | Craft + Collect + Concoct + Categorize + Community
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[b][url=https://kindredcocktails.com/cocktail/handbook-for-the-recently-deceased]Handbook for the Recently Deceased[/url][/b] [i]by Timothy Miner of the Long Island Bar in Brooklyn[/i] 1 oz Bourbon, Bulleit 3/4 oz Falernum, Velvet Falernum 4 ds Bitters, Angostura 4 ds Peychaud's Bitters 1 oz Prosecco, Gruet Blanc de Blanc 1 twst Lemon peel Stir bourbon, Falernum and bitters with ice and strain into a flute glass. Top with prosecco and add twist. -- [url=https://kindredcocktails.com]Kindred Cocktails[/url] | Craft + Collect + Concoct + Categorize + Community
For forums that use square-bracket codes: [url], [b], etc.
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<strong><a href="https://kindredcocktails.com/cocktail/handbook-for-the-recently-deceased">Handbook for the Recently Deceased</a></strong> <i>by Timothy Miner of the Long Island Bar in Brooklyn</i> 1 oz Bourbon, Bulleit 3/4 oz Falernum, Velvet Falernum 4 ds Bitters, Angostura 4 ds Peychaud's Bitters 1 oz Prosecco, Gruet Blanc de Blanc 1 twst Lemon peel Stir bourbon, Falernum and bitters with ice and strain into a flute glass. Top with prosecco and add twist. -- <a href="https://kindredcocktails.com/">Kindred Cocktails</a> | Craft + Collect + Concoct + Categorize + Community
For when HTML codes are allowed.
