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Monday, March 22, 2010
Zombie Root Carousel
Zombie Root Carousel
Recipe courtesy of Warren M. Bobrow Editor & Food Journalist/ Photojournalist from Wild Table/Wild River Review.
In a cocktail shaker, mash several maraschino cherries to a pulp
2 oz. of Tuthilltown Manhattan Rye Whiskey
1 oz. Root USDA Certified Organic Liquor
Finish with a shake or two of Fee Brothers Rhubarb Bitters and some freshly scraped ginger root.
Add ice, top with ginger ale. Shake, strain and pour over fresh ice in a tall glass.
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About Me
- Just Another Savage!
- I’m a Southern Boy, just 56 last November, I get around here and there, Central America, Africa, Red Bay. I’m a Father, Grandfather, Husband, Artist and general flunky of sorts. Live in a little historic town in an old building I remodeled. Just wanted to hear myself think I guess, talk about the need of simplification, show some art, express an interest or two, brag on my dogs and see where it goes. That’s it!, That’s the deal, Thanks
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