Shakedown Social

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Ambigram Art<a href="https://toot.community/tags/JellyEar" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#JellyEar</a> foraging.They have a jelly texture, nice in chinese soups. I make jelly chocolate liqueurs from them.Dehydrate until crisp, rehydrate in <a href="https://toot.community/tags/Cointreau" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Cointreau</a> (other spirits are available), dip in melted chocolate, leave to dry. Savour every moment.Or dip them in sugar for a grown up version of jelly tots!!<a href="https://toot.community/tags/funghi" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#funghi</a> <a href="https://toot.community/tags/jellyEarmushroom" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#jellyEarmushroom</a> <a href="https://toot.community/tags/MushroomMonday" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#MushroomMonday</a> <a href="https://toot.community/tags/mushroom" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#mushroom</a> <a href="https://toot.community/tags/liqueur" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#liqueur</a> <a href="https://toot.community/tags/foraging" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#foraging</a> <a href="https://toot.community/tags/wild_foraging" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#wild_foraging</a> <a href="https://toot.community/tags/UrbanForaging" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#UrbanForaging</a> <a href="https://toot.community/tags/jellyTots" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#jellyTots</a>

Robert Hess<a href="https://mstdn.party/tags/CocktailOfTheWeek" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#CocktailOfTheWeek</a>Corpse Reviver #2 - 3/4 ounce <a href="https://mstdn.party/tags/gin" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#gin</a> - 3/4 ounce lemon juice - 3/4 ounce <a href="https://mstdn.party/tags/Cointreau" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Cointreau</a> - 3/4 ounce Lillet blanc - 1 dash <a href="https://mstdn.party/tags/absinthe" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#absinthe</a> Shake with ice. Strain into a <a href="https://mstdn.party/tags/cocktail" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#cocktail</a> glass.Source: "The Savoy Cocktail Book" by Harry Craddock (1930)This is the most popular of the "Corpse Reviver" <a href="https://mstdn.party/tags/cocktails" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#cocktails</a>, and typically is the only one that people know. It is an excellent drink which provides a delightful balance of ingredients.<a href="https://mstdn.party/tags/Mixology" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Mixology</a><a href="https://youtu.be/-bVdZjYcF0A" rel="nofollow noopener noreferrer" target="_blank">https://youtu.be/-bVdZjYcF0A</a>

Robert Hess<a href="https://mstdn.party/tags/CocktailOfTheWeek" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#CocktailOfTheWeek</a>Black Feather - 2 ounces <a href="https://mstdn.party/tags/brandy" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#brandy</a> - 1 ounce dry <a href="https://mstdn.party/tags/vermouth" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#vermouth</a> - 1/2 ounce <a href="https://mstdn.party/tags/Cointreau" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Cointreau</a> - 1 dash <a href="https://mstdn.party/tags/Angostura" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Angostura</a> Bitters Garnish: Lemon twist Stir with ice. Strain into a cocktail glass.I created this drink in 2000 to be the "house cocktail" for my home bar, which I’ve nicknamed the "Black Feather". In my original recipe I used my own home-made bitters, but lacking that, Angostura, or almost any "aromatic bitters" should work just fine.<a href="https://youtu.be/N7OIQMnvqbs" rel="nofollow noopener noreferrer" target="_blank">https://youtu.be/N7OIQMnvqbs</a><a href="https://mstdn.party/tags/Cocktails" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Cocktails</a>

Robert Hess<a href="https://mstdn.party/tags/CocktailOfTheWeek" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#CocktailOfTheWeek</a> Petit Zinc • 1 ounce <a href="https://mstdn.party/tags/vodka" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#vodka</a> • 1/2 ounce <a href="https://mstdn.party/tags/Cointreau" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Cointreau</a> • 1/2 ounce sweet vermouth • 1/2 ounce orange juice Garnish: Orange wedge.Shake with ice. Strain into a cocktail glass.Source: Created by Paul HarringtonThis drink was originally made using fresh squeezed Seville oranges, if not available, add 1/4 ounce of lemon juice to the fresh orange juice.Reaching into archive.org for the details:<a href="https://web.archive.org/web/20000229192659/http://hotwired.lycos.com/cocktail/" rel="nofollow noopener noreferrer" target="_blank">https://web.archive.org/web/20000229192659/http://hotwired.lycos.com/cocktail/</a>

Robert Hess<a href="https://toot.bike/@tommcenroe" class="u-url mention" rel="nofollow noopener noreferrer" target="_blank">@tommcenroe</a> <a href="https://toot.community/@swanksalot" class="u-url mention" rel="nofollow noopener noreferrer" target="_blank">@swanksalot</a> The earliest recipes for the <a href="https://mstdn.party/tags/Sidecar" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Sidecar</a> indeed list it as equal parts (and <a href="https://mstdn.party/tags/Calvados" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Calvados</a> being a <a href="https://mstdn.party/tags/brandy" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#brandy</a>, I see it as a valid substitution). Over time that recipe changes ratios a bit. I have settled on one that is 4 parts brandy, 2 parts <a href="https://mstdn.party/tags/Cointreau" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Cointreau</a>, 1 part lemon juice.<a href="https://drinkboy.com/mobile/Recipe.aspx?itemid=150" rel="nofollow noopener noreferrer" target="_blank">https://drinkboy.com/mobile/Recipe.aspx?itemid=150</a>

swanksalotThe Deshler <a href="https://toot.community/tags/Cocktail" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Cocktail</a><a href="https://toot.community/tags/bourbon" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#bourbon</a>, <a href="https://toot.community/tags/vermouth" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#vermouth</a>, <a href="https://toot.community/tags/Cointreau" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Cointreau</a>, Peychaud’s Bitters , and a splash of <a href="https://toot.community/tags/Luxardo" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Luxardo</a> Cherry. via www.mensjournal.com/food-drink/drinks/the-deshler-a-forgo<a href="https://flic.kr/p/mwU76C" rel="nofollow noopener noreferrer" target="_blank">https://flic.kr/p/mwU76C</a>

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