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We’ve all been there, ladies. It’s cocktail hour — really, really cocktail hour — and and the shaker is already full of ice and vodka and some sick m*****f***** has gone and drunk all the cranberry juice, and you realize the only thingĀ  for it is to rip open a juice box and get creative. This is one of those moments.

The Apricosmo

4 shots vodka or tequila
2 shots Cointreau or Triple Sec
2 shots apricot nectar
1 shot lime juice
Maraschino cherries

Fill a shaker with ice and add all liquid ingredients. Shake well. Strain into martini glass, with two maraschino cherries. Enjoy.

French Art Deco Bar

French Art Deco Bar

One of my fellow dorks asked if I could do a post about stocking a bar. I’m no expert, but we’ve recently been actively re-stocking our bar after years of inactivity, so I do have something to say on the subject.

First let me tell you about my bar. I love my bar, truly I do. It was my first baby, before I had my two human babies. When we were first dating, my husband and I used to go to Miami Modernism and gape at all the gorgeous 20th century furnishings. During one of those visits, I spent inordinate amounts of time petting the Art Deco bars in one dealer’s booth. So sophisticated, so civilized, so EXPENSIVE! I had no money, so all I did was lust. A couple of years later, I saw an ad in our local weekly for an art deco sale on the beach. I dragged my husband down there immediately. I remember we were on our way out of town for a weekend of canoeing in the Everglades and it was totally out of our way.

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I should love mojitos. Rum, sugar, mint, what’s not to love? I grew up with lechon, platano maduro, y moros y cristianos (that’s roast pork, ripe plantains, and beans and rice for you gringos) in Miami, and when I got old enough, mojitos were added to the mix. But I’ve always thought the mojito could stand to be improved, so I’m really happy to have found the drink recipe that one-ups the mojito in just the way I like.

It’s called a bajito.

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Or maybe I should say real men drank daiquiris. Hemingway for one. And JFK. And Army and Navy officers visiting Cuba, who took the recipe back with them to Washington D.C. Legend has it that the daiquiri was the invention of one Jennings Cox, working in Cuba as a mining engineer for an American company, although the basic recipe is almost the same as that for grog, which British sailors imbibed going back to the 18th century.

Somewhere along the line, however, the daiquiri went from being the drink of choice for gin-less Americans in Cuba and elsewhere and became the frou-frou too-sweet frozen nightmare that it is today. Most places don’t even make fresh ones, they just pump it out of a machine, like so much alcoholic Cheez Whiz.

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This drinkĀ  is based on an agua fresca recipe in an article from the New York Times. I’d link, but I have changed it quite a bit. I’m sure Google will help you out if you really need to find the original. Read the rest of this entry »

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