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A Classic Cocktail

Cinnabar

1 oz ginger liqueur
2 oz sweet vermouth
1/4 oz fresh lime juice
2 or 3 dashes absinthe
1 or 2 dashes Peychaud's Bitters

Shake and strain into an iced filled Collins glass, top with tonic.
 
Gwydion Stone, 2008 

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Absinthe Tasting Journal

front cover th
The WS Absinthe Tasting Journal

With room for over 200 tastings, provides novices and experts with a primer in absinthe history and facts, as well as instructions on how to conduct scorings and blind tastings.

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