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Drink Of The Week: Fog Cutter

Last weekend we got hit with our first snow in the Twin Cities, and although I previously mentioned how the colder, darker months inspire spiritous cocktails, this time the shoveling and the cold had me longing for the tropics. I'm no Tiki expert, but it wouldn't be the first time I've settled on an alluring Polynesian classic to brighten my spirits. More than just a fruity rum drink, it may surprise you that this cocktail contains three different base spirits and multiple citrus flavors. It's complex, balanced and delicious, with a history firmly planted in the Tiki movement. Moreover, it contains orgeat, the darling of homemade simple syrups.

The Fog Cutter has had its share of variations too, as one might expect with so many ingredients. Some bar recipes have even blindly suggested pouring everything from the speed rail into the mixing glass. That would never do, and

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Drink Of The Week: Japanese

I am hoping that some of you decided to make orgeat syrup a while back when I showed you the recipe and featured the Mai Tai as the Drink of the Week. If you skipped it, I suppose you can always buy some orgeat, but you really should try the Mai Tai made properly (using orgeat, no grenadine, no orange or pineapple juice). You can fuss over the rum if you like, but don't let it stop you from making the Mai Tai altogether. So, enough about the Mai Tai. . .

For those of you that have the orgeat syrup (or can spend some time to make some) here's another classic recipe that makes great use of it. It's called the Japanese Cocktail, and it's very tasty. This one is easy and uses brandy as the base spirit. Now, some folks are confused about brandy, Cognac

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Mai Tai: The Drink of the Week and How to make Orgeat Syrup

This week I am featuring a cocktail that has been a long time coming and usually ranks as a favorite among cocktail enthusiasts. Actually, I posted the original recipe for this cocktail last year, but this version is a little more accessible. In fact, it includes one of the first homemade ingredients I ever made. Once you've whipped up a batch of special syrup, you can finally mix the Drink Of The Week, the delicious Mai Tai.

Trends come and go, and this was certainly the case with the Polynesian tiki craze of the 1950s. However, in the current mixolgy movement there is plenty of room for tropical cocktails, and with so many rums and other ingredients available, tiki culture is bigger than ever! And why shouldn't it be? Tiki cocktails are among the most complex, most ambitious, and most flavorful concoctions out there. Multiple rums in one drink,

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Buying Spirits on a Budget. Rum?

These days, not many people can justify spending $100 on a bottle of wine, and for most of us, even $20 is enough to feel pretty uncomfortable. The same goes for cocktails. While retail establishments might offer drink specials to keep customer's "happy" to spend an "hour" or more after work, it's no surprise that the rest of us are spending more time drinking at home. So, how can the mixologist save even more when trying to build up a home stock? The short answer: Rum.

Retail Comparison First, you need to consider the fact that bars and restaurants provide a lot more than just a markup on cocktails—they offer a service that includes mixing the drink (sometimes with expert precision), serving it in appropriate glassware, fancy garnishes, and an unbeatable selection of spirtits, modifiers and mixers that can be hard to match when you stay at home. Of course,

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