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The Malodor Shoots

It's is a special time of the year when trees burst into life, flowers bloom and early produce pokes its way up from the soil. There is a promise of transformation as winter moves into summer, and the sun's warmth allows May blossoms to forgive the cold, teasing showers of April. This year, spring came early to Minnesota, and although we don't officially get started for another month, Farmer's Market in St. Paul was already busy with excited vendors and shoppers. One of the items that often appears early in this part of the country is asparagus, so in honor of the early spring, we decided to take the opportunity to use some early fresh produce to kickoff the month with a cocktail we call the Malodor Shoots.

Almost everybody is familiar with the sweet scent of sulfur that graces the bathroom after consuming a plateful of asparagus and plenty

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The Frank Collins

Nothing quite captures the excitement of spring like the opening of baseball season. Few things are more American. It's right up there with a couple of other cultural favorites such as ballpark hot dogs and beer. Yet, how often do we get a chance to celebrate all of these things at once? With spring fever in the air and the boys of summer returning for another season, we picked this special day to share a recipe that features ingredients we all know and love. Of course, the cocktail we are referring to is the Frank Collins.

We've covered the classic Collins recipe before, and although it follows the same basic framework, the Frank Collins takes it in a new direction. Rather than placing the focus on the balance of sweet and sour, we add a big dose of Americana with a little curveball

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