So it’s been awhile, but I have some cocktails for you:

ounce and a half Maestro Anejo Tequila
ounce and a half red vermouth
3 dashes Peychaud’s bitters

Mix in a highball glass, stir and serve

JDF’s Bootlegger’s Cider (approximate)

1 ounce bourbon (Knob Creek)
1ounce brandy (E+J)
1ounce oj
1ounce red vermouth (Martini and Rossi)
juice of 1/4 lime
3 dashes angostura

stir and serve with ice

And a footnote: I picked up the PDT cocktail book yesterday; it has great cocktails, but for anyone who A) is not looking to open a cocktail bar on the lower east side of Manhattan or B) does not have THOUSANDS OF DOLLARS TO SPEND it is pretty terrible: there are no recommendations about purchasing liquors, nothing about different kinds of ice (which is a paramount to any particular cocktail), and, most importantly, the reference section is terrible. Stay away. And please Jim Meehan, look for a better editor.

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