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The Water Cooler
General Discussion
Best BBQ Joint?
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<blockquote data-quote="Dave70968" data-source="post: 2853631" data-attributes="member: 13624"><p>Personally, I start with Maker's Mark and any decent sweet vermouth. Traditionally, it's 2-1, but I like to dry it out just a touch, make it 5-2. A dash or two of bitters--I had the chance to try black walnut bitters once, which was neat, but I always just used Angostura--and add about a teaspoon of cherry juice to restore the sweetness. Shake gently with a bit of ice (not too much; it should be cool, not frozen), strain, and add the cherries.</p><p></p><p>I've forgotten many an evening that way.</p></blockquote><p></p>
[QUOTE="Dave70968, post: 2853631, member: 13624"] Personally, I start with Maker's Mark and any decent sweet vermouth. Traditionally, it's 2-1, but I like to dry it out just a touch, make it 5-2. A dash or two of bitters--I had the chance to try black walnut bitters once, which was neat, but I always just used Angostura--and add about a teaspoon of cherry juice to restore the sweetness. Shake gently with a bit of ice (not too much; it should be cool, not frozen), strain, and add the cherries. I've forgotten many an evening that way. [/QUOTE]
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