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Beretta's Rattlesnake

A sour cocktail is perhaps the most versatile framework when it comes to mixed drinks. It is both accessible and interesting, combining the flavors of any spirit with acid from fresh citrus while balancing that with some form of sugar. The sour formula is also flexible and forgiving, allowing different ingredients to successfully change the cocktail—sometimes subtly, but often with dramatic effect. For example, the Bee's Knees cocktail would be a plain gin sour (not really a popular choice) if not for the honey syrup. By just using honey instead of simple sugar syrup, it achieves an unexpected depth of character that mingles in unpredictable ways with the gin making it a memorable favorite.

Any base spirit works as a sour. Exploring the possibilities will lead you into categories like the Daiquiri, Sidecar, Margarita and the list goes on and on as you swap sweeteners or

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Drink of the Week: Volcano Bowl

I have to start with a word of caution. If you decide to make this Drink of the Week including it's fiery presentation, proceed carefully. I have always been an advocate of responsible drinking and although that applies here too, there's no reason to come this far only to let your hair catch on fire! That being said, there are alternatives if you don't have the proper bowl or if you want to avoid the flames altogether. We'll get to that, but first, let's talk Tiki.

Over the years there have been several "bowl" style drink recipes that, for me, epitomize the laid-back attitude of tropical consumption. While I enjoy an outlandish ceramic Tiki mug filled with exotic juice and rum as much as the next beach bum, I also appreciate the idea that sometimes a drink is just so big (or so strong) that it needs to be shared

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Drink of the Week: Wenzhou Punch

The Kentucky Bourbon Festival is just around the corner, and ever since the US Congress officially declared it as such in 2007, folks in Kentucky consider the month of September "Bourbon Heritage Month". The bill passed four years ago by unanimous consent, although I suspect it was supposed to be for that year alone. Still, the idea was meant to celebrate the 1964 Act of Congress that declared bourbon "America's Native Spirit". You could certainly argue that Applejack was distilled in America before anyone decided to make whiskey, but bourbon is by definition an American product. But there is more to the legal definition than that:

Only whiskey produced in the United States can be called bourbon. Bourbon must be made from a grain mixture that is at least 51% corn. Bourbon must be aged in new, charred oak barrels. Bourbon must be distilled to no more than 160

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