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Navigation cocktail at Metrovino: Reposado tequila, jalapeno tomatillo jam, Ferrand dry curacao, lime, and egg white. Cinnamon on top.

1 1/2 oz reposado tequila
3/4 oz dry curacao
3/4 oz lime juice
1 egg white
2 barspoons tomatillo jalapeno jam
cinnamon, for garnish

Shake the ingredients without ice to aerate, then add ice and shake again. Strain into a cocktail glass. Garnish with a dusting of freshly grated cinnamon.

For the jam recipe, see Lisa Fain’s The Homesick Texan Cookbook.

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Dudley’s Solstice Punch

Solstice Punch: Raspberry infused aquavit, lemon, Pavan, sugar, and sparkling wine.

2 cups raspberry-infused aquavit
3/4 cups lemon juice
3/4 cups Pavan
1/2 cup sugar
peel of four lemons
2 bottles dry sparkling wine, chilled

Infuse the aquavit with a couple dozen or so raspberries. This can be a quick infusion; about an hour is fine. I used Krogstad Festlig but feel free to substitute others. Then make an oleo-saccharum with the lemon peels and sugar — Michael Dietsch explains how here. Combine this with the aquavit, leaving the macerated berries in, along with the lemon juice, Pavan, and sparkling wine. Add a block of ice if you have it and ladle into ice-filled glasses.

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Cleared for Departure

2 oz gin
1/2 oz clarified lime juice
1/3 oz maraschino liqueur
1/3 oz crème de violette
lemon twist, for garnish

Stir all ingredients with ice and strain into a cocktail glass. Garnish with a lemon twist.

This twist on the classic Aviation is one of the two best-selling cocktails that have earned a permanent spot on the Metrovino menu (the other being the Shift Drink). The use of clarified lime juice and stirring instead of shaking allows the striking color of the creme de violette to shine through. I recommend a floral or citrus-forward gin in this. The brands we use are Damrak gin, Luxardo maraschino, and Rothman and Winter crème de violette, but feel free to make substitutions.

If desired, the clarified lime juice and maraschino liqueur can be combined in the proper proportions, bottled, and kept chilled, adjusting the cocktail recipe accordingly. This will help preserve the life of the lime juice if not using it immediately.

[Photo by John Valls.]

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East Indies Bloody Mary

East Indies Bloody Mary

1 1/2 oz Batavia arrack
4 oz Bloody Mary mix
2 teaspoons Indonesian spice paste
cumin salt rim, for garnish
pickles, for garnish
grilled prawn, for garnish

Combine all ingredients, shake with ice, and strain into an ice-filled pint glass rimmed with a mixture of salt and ground cumin. Go crazy with the garnishes. A grilled prawn flavored with turmeric and other spices is a good touch. When we served this at Metrovino we pickled various vegetables such as long beans, green beans, lotus root, daikon, and cucumber in the brine from the Indian-style pickled cauliflower recipe in The Joy of Pickling.

For the Indonesian spice paste:

4 tablespoons sambal oelek
2 tablespoons fish sauce
1/2 teaspoon ground nutmeg
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin

Combine all ingredients and mix well.

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Bloody Mary Mix

46 oz tomato juice
4 oz lemon juice
2 tablespoons prepared horseradish
4 teaspoons Worcestershire sauce
4 teaspoons Tabasco sauce
2 teaspoons salt
1 teaspoon ground celery seeds
1/2 teaspoon ground black pepper

Combine all ingredients and mix well. Increase the amount of Tabasco if more spice is desired.

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Straits Sling

2 oz gin
3/4 oz lemon
1/2 oz kirsch
1/2 oz Benedictine
2 dashes orange bitters
2 dashes Angostura biters
soda water
cherry, for garnish

Shake all but the soda water with ice and strain into a wine glass or champagne flute. Top with a few ounces of soda water and garnish with a cherry or other fruit.

According to Ted Haigh in Vintage Spirits and Forgotten Cocktails, the Straits Sling is the predecessor to the Singapore Sling and first appeared in Robert Vermeire’s 1922 book Cocktails and How to Mix Them. It’s much drier than the Singapore Sling, thanks to the use of real cherry eau de vie rather than cherry liqueur. Go easy on the soda lest the drink become too thin.

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Hopped Up Nui Nui

Hopped Up Nui Nui -- traditional recipe + 1 oz IPA.

2 oz amber rum
1 oz IPA
1/2 oz lime juice
1/2 oz orange juice
1/4 oz cinnamon syrup
1/4 oz Don’s Spices #2
1 dash Angostura bitters

Shake all ingredients with ice and strain into an ice-filled rocks glass. Garnish with a cherry and umbrella.

This is a twist on the classic Nui Nui, adding just a touch of bitterness with the IPA. Background here.

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