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  • Re: Creme de Noyeaux

    I would go for the eye opener: rum with some dashes of crème de noyeaux, absinthe and blue curaçao. Egg yolk and some sugar. Just shake it all with ice and throw it in a cocktail glass. Enjoy!
    Posted to Cocktails and Mixology (Forum) by Stijn on 2 May 2015
  • Am I ruining these drinks?

    Hello, I like classic cocktails with gin. I've made a what I thought was a very tasty version of the Twentieth century cocktail and Corpse Reviver No 2. My problem is this when I read the description of the Twentieth Century cocktail in Vintage Spirits and Forgotten cocktails it told me the chocolate...
    Posted to Cocktails and Mixology (Forum) by A. Moore on 2 Oct 2010
  • Re: Sazerac - acceptable substitutes...

    I second Elvira's idea to buy your absinthes in a different country. In fact, if you are living in Ireland, you'd better buy all your spirits in a different country! ;-) I get all my absinthes from France from Vert d'Absinthe [1]. They have the best absinthes you can think of. They also have...
    Posted to Cocktails and Mixology (Forum) by Coquetelle on 8 Nov 2009
  • The Obituary Cocktail: Do You Know Its History?

    I know that Jean Lafitte's Old Blacksmith Shop claims the Obit was invented there, and perhaps it was, but does anyone know when and by whom? Does anyone know an alternate story? Earliest reference? Of course, I don't have an extensive cocktail library yet, but I'm finding precious little...
    Posted to Cocktails and Mixology (Forum) by Gwydion Stone on 25 Apr 2009
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