Saxon Brunch Cocktails

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    • 42 below vodka, fresh vegetable juice, spices, aleppo salt, pickled stuff
    • 1.5 oz. garlic-infused vodka
    • 5 oz. Bloody Mary mix
    • ½ oz. lemon juice
    • 4 dashes Worcestershire sauce
    • 3 dashes Green Tabasco
    • 2 dashes Red Tabasco
    • Good pinch of salt / good grind of black pepper / pinch of celery salt
    • ½ tsp. horseradish
    • ½ tsp. tomato paste
    • METHOD: Build over ice
    • GLASS: Highball
    • GARNISH: Smoked aleppo salt rim; skewer of pepperoncini, sliced okra and a lemon wedge.
    • NOTES:• 42 Below is an attempt to marry the weight and richness of the Polish styles with the clean,smooth flavors of the Scandinavian vodkas. 42 Below is produced from G.E. free wheat,distilled three times, before being subjected to a process called ‘high saturation distilling’.Here the spirit is washed in spring water, removing any last impurities, before a fourth andfinal distillation. This has the effect of creating a more viscous, weighty character on thepalate, and allows the vodka to retain the natural sweetness of the spring water. After beingcharged with charcoal and taken through a 35 step filtration to remove any last impurities,42 Below is then bottled at 42% abv, a higher strength than most vodkas, adding richnessand character. On the nose, there are subtle hints of aniseed, followed by vanilla and asubtle note of alcohol. Initially on the palate, there is the vanilla characteristic of wheat,together with a full, rich mouthfeel, and a surprising touch of sweetness. The texture ofthe vodka is driven by the higher alcohol, allowing the flavors to last and linger, releasingcontrolled heat and sweetness for some time. WE INFUSE THIS WITH FRESH GARLIC!
    • The house Bloody Mary Mix is a blend of fresh tomatoes, carrots and celery. This isprepared a day in advance. Our Bloody Mary is unlike any other version in New York,most of which are very heavy and with a thick soup-like consistency as well as being verysweet because of the usual tinned tomato juice. Ours is light, fresh, fragrant and makes awonderful aperitif.
    • The exact make up of the mix is (per quart): 600ml fresh tomato juice, 200 ml freshcarrot juice, 200ml fresh celery juice, 2 tbsp. tomato paste, 1 tbsp. horseradish, 1 tsp.finely ground Maldon salt, 1 tsp. celery salt, 1 tsp. cracked black pepper. Shake thisup very hard inside the quart to dissolve the tomato paste and properly infuse thespices.
    • Smoked aleppo salt is a mix of ground Aleppo pepper, which is a very mild chili from Syriaand smoked Maldon sea salt, which is a highly prized salt from England.
    • Krogstad aquavit, clamato juice, dill, coriander salt, freshly shucked oyster
    • 1.5 oz. Krogstad Aquavit
    • 2 oz. Clamato juice
    • 2 oz. Bloody Mary mix
    • ½ oz. lemon juice
    • 4 dashes Worcestershire sauce
    • 3 dashes Green Tabasco
    • 2 dashes Red Tabasco
    • Good pinch of salt / good grind of black pepper / pinch of celery salt
    • ½ tsp. horseradish
    • ½ tsp. tomato paste
    • Pinch of fresh dill – finely chopped
    • METHOD: Build over ice
    • GLASS: Highball
    • GARNISH: Coriander & celery salt rim; fresh oyster; celery stick

    • NOTES:• Krogstad aquavit is produced by House Spirits Distilling in Portland, Oregon. Aquavit is originally from Scandinavia where it is an important part of their drinking culture. They drink it well chilled in small shot glasses to accompany their traditional cuisine of pickled herring and smorgasbord, much like the Russians do with their vodka. They are essentiallyflavored vodkas which could see anything from cumin, coriander, lemon peel, fennel andanise in their recipe although the most prominent flavor is almost always caraway. Theterm ‘aquavit’ comes from the Latin aquavitae, or ‘water of life’, a term used to describemany early spirits, which were believed to prolong life and prevent sickness.
    • Clamato juice is a drink made of reconstituted tomato juice concentrate flavored withspices and clam broth.
    • The Bloody Caesar is a cocktail created and primarily consumed in Canada. Ittypically contains vodka, Clamato (a proprietary blend of tomato juice and clam broth),Worcestershire sauce and Tabasco and is served on the rocks in a large, celery salt-rimmed glass. The cocktail was invented by bartender Walter Chell at the Owl's Nest Barat the Calgary Inn in Calgary, Alberta in 1969, to accompany the opening of a new Italianrestaurant, Marco's. In its original form, it contained tomato juice and mashed clams;Clamato had only just been released (with the assistance of Chell) by the Mott's companythat very year, and was not yet widely known or available like it is now.
    • The salt is a mix of equal parts Maldon salt and ground coriander seeds and a little celerysalt mixed together in a mortar and pestel.
    • Espolon blanco, fresh vegetable juice, chipotle, fresh cilantro, mezcal float
    • 1 oz. Espolon tequila
    • ½ oz. Del Maguey ‘Vida’ mezcal
    • 5 oz. Bloody Mary mix
    • ½ oz. lime juice
    • Small squeeze of chipotle puree
    • Good pinch of salt / good grind of black pepper / pinch of celery salt
    • ½ tsp. horseradish
    • ½ tsp. tomato paste
    • Pinch of finely chopped cilantro
    • METHOD: Build over ice
    • GLASS: Highball
    • GARNISH: Smoked aleppo salt rim; Cornichon/lime wedge/cherry tomato on a skewer

    • NOTES:• Espolon is a very admirable house tequila (at a great price point) from Arandas, in theHighland region of Jalisco. Only released in 2000, it was not available in the US for several
    • years but was recently bought by Skyy Campari and has been repackaged in a funky newbottle. There are some rich agave notes, pepper, some tropical fruit and lemon zest. A refreshing tequila that finishes with drying perfumed spice, grilled pineapple and softvanilla.
    • If one man has single handedly elevated the mezcal category around the world, it isAmerican artist Ron Cooper. His Del Maguey range of single village mezcals began about20 years ago and since then has been on a crusade to change the perception of mezcal asMexico’s ‘other’ poor man’s spirit. His artisanal mezcals continue to scoop up countlessawards and while they are rather expensive, they are nothing short of sublime. This isone of his newer releases that was actually introduced as a more entry level, affordable,cocktail making mezcal. It is deceivingly complex with seductive floral aromas and freshherbal nuances, followed by bright fruit, elegant smoke, earth, clay and faint orangeblossom. The palate is balanced and round, with spicy fruit notes, bright herbaceouscharacter, caramelized maguey and subtle smoke, finishing clean.
    • To make the chipotle puree, blend 3 small cans of chipotle peppers, 3 oz. Worcestershiresauce and 8 oz. water. Store in a squeeze bottle and date.
    • Aperol, dolin bianco vermouth, passionfruit, rosewater, prosecco
    • 1 oz. Aperol
    • 1 oz. Dolin Blanc
    • ½ oz. passion fruit puree
    • Dash simple syrup
    • Sparkling wine
    • METHOD: Shake and strain on fresh ice
    • Top with sparkling wine
    • GLASS: Dessert wine glass
    • GARNISH: Orange slice and seasonal fruit; rosewater spray

    • NOTES:• Aperol has been described by some as ‘Campari’s baby brother’ and for those not familiarwith it, this is a pretty apt description. For those customers that don’t like their drinkstoo sweet nor too bitter, they’ll probably find solace in Aperol, which sits somewherein between. Aperol was created in 1919 in Padua, Italy and contains many of the sameingredients as Campari but is decidedly fruitier with a more pronounced orange flavor. Butdon’t mistake this fruitiness for sweetness as it still sits in the often ambiguous category ofbitters, known in Italy as Amaro. Rhubarb, gentian and bitter orange are also thrown intothe mix, creating a very unique spirit. At only 11% alcohol by volume, it’s pretty easy stuff tostomach and a great alternative for those who want something light in alcohol.
    • Dolin Blanc Dolin is among the few remaining independent producers of Vermouth andthe last producing Vermouth de Chambéry. Dolin continue to make the authentic productaccording to the principles which earned Chambéry France's only A.O. for Vermouth backin 1932. This means production in Chambéry itself, maceration of real plants rather thanpre-prepared infusions, and the unique addition of sugar as opposed to other sweeteningproducts. Dolin produces their Vermouth in Chambéry itself. Once the capital of the Duchyof Savoy, this bustling mountain town is now the commercial center of the French Alps.Dolin Vermouths are notably lighter, drier and less pungent than their larger commercialcounterparts. The particular mixture of plants found near Chambéry give a fresh, restrainedand elegant nose, with a subtle, complex bittersweet palate.
    • This is based on a very classic aperitif from Venice called a Spritz, which is a simple mix ofAperol, Prosecco and soda, served over ice in a wine glass with a slice of orange. Simple anddelicious.
    • 42 below vodka, galliano liquore, fresh orange juice
    • 1.5 oz. 42 Below vodka
    • ½ oz. Galliano Liquori
    • Orange Juice
    • METHOD: Build ove ice
    • GLASS: Highball
    • GARNISH: Orange slice

    • NOTES:• Galliano is a sweet Italian liqueur that is made from a secret blend ofherbs, spices and citrus peels, with its predominant flavor being vanilla. For many yearsthis was an ingredient in many awful cocktails. Last year they re-released it at a muchhigher 84 proof and with less sugar so now we can finally take it seriously as a cocktail ingredient. This liqueur was created in 1896 by Arturo Vaccari and is a wonderful modifier in cocktails.
    • The Harvey Wallbanger is reported to have been invented in 1952 by three-time worldchampion mixologist Donato 'Duke' Antone (Paolantonio), the brother-in-law of NewYork state Senator Carlo Lanzillotti. The Harvey Wallbanger was brought to internationalprominence by then Galliano salesman, George Bednar. Legend has it that the drink wasnamed after a Manhattan Beach surfer who was a regular patron of Duke's 'Blackwatch' Baron Sunset Blvd. in Hollywood during the early 1950s. Among Duke's other cocktail creationswere the Rusty Nail, the Flaming Caesar, the White Russian, the Freddie Fudpucker, and theGodfather. Duke was also known for his management of legendary world champion boxer(and childhood friend) Willie Pep, and for his many charitable projects.
    • Espolon blanco, fresh grapefruit, falernum syrup, boylan’s seltzer
    • 1.5 oz. Espolon Blanco
    • 2 oz. fresh grapefruit juice
    • ½ oz. house made falernum syrup
    • Soda
    • METHOD: Build over ice and stir well
    • GLASS: Highbal
    • lGARNISH: Grapefruit slice / Citrus salt rim
    • NOTES:The Paloma is one of the only ‘cocktails’ you’ll find in Mexico. You certainly won’t•see the locals sucking back Margaritas! In its homeland, however, this is a very modest drink that consists of tequila and a locally made grapefruit flavored soda called Squirt.
    • Falernum is a low alcohol spiced syrup that originated in Barbados. It is most typically flavored with clove, ginger and lime zest, using a base of Bajan rum. It is usually served in their national cocktail, the Corn n’ Oil, which is a local rum poured over crushed ice with bitters and falernum. Delicious! There are a couple ofcommercial brands on the market but we make our own.
    • Gosling’s rum, boylan’s root beer, ice cream1.5 oz. Gosling’s rum
    • 6 oz. Boylan’s Root Beer
    • 2 scoops vanilla ice cream
    • METHOD: Build
    • GLASS: Milkshake
    • GARNISH: No garnish. Serve with a spoon and a straw

    NOTES:• The history of Black Seal Rum and the Gosling family began long ago.In the spring of 1806 James Gosling, the oldest son of WilliamGosling, wine and spirits merchant, set out from England on the ship, The Mercury, with£10,000 of merchandise, bound for America. After 91 desperate days on a becalmed seatheir charter ran out, and they put in at the nearest port, St. George’s, Bermuda. Ratherthan pressing on for America, James opened a shop on the King’s Parade, St. George’s inDecember 1806. In 1824 James returned to England and his brother Ambrose rented ashop on Front Street in the new Capitol of Hamilton for £25 a year. The Gosling’s havemaintained a store at this location for 127 years. In 1857 the firm was renamed GoslingBrothers by Ambrose’s sons. Three years later the first oak barrels of rum distillate arrivedin Bermuda. Three years later, after much trial and error, the distinctive Bermuda black rumdestined to be Black Seal was formulated and offered for sale. They didn’t call it Black Sealat first. In fact, up until the First World War it was only sold from the barrel, and most folksbrought in their own bottles for a “fill up”. Eventually the black rum was sold in champagnebottles, reclaimed from the British Officer’s Mess, and the corks sealed with black sealingwax. Pretty soon people began to ask for the “Black Seal”. Many years later the idea ofthe little, barrel-juggling “Black Seal” was born and over the years Black Seal has becomesynonymous with Bermuda. It is the essential additive to Bermuda fish chowder, adds theisland touch to the Bermuda Rum Swizzle, and is the tempest in Bermuda’s favorite cocktail– the Dark ‘n Stormy. A family business for over two centuries, Gosling’s is today the onlycompany that blends and bottles in Bermuda, and is the largest exporter of a Bermudamade product. This is by no means a complex rum. It is rich and heavy with notes of spice,chocolate, coffee and molasses and is a blend of both pot still and column still rums.
    Ronnybrook milk, frangelico, spiced malt, vanilla maple ice cream

    • 1.5 oz. W.L Weller bourbon
    • ½ oz. Frangelico
    • ¾ oz. agave nectar
    • ¾ oz. barley malt syrup (diluted with hot water 1:1)
    • 10 oz. milk
    • 3 scoops of vanilla/maple ice cream
    • Pinch of nutmeg and cinnamon
    • METHOD: Blend
    • GLASS: Milkshake
    • GARNISH: Grated dark Valrhona chocolate

    • NOTES:• W.L Weller is made at the Buffalo Trace distillery in Franklin County which produces many whiskies under many different names and it has one of the longest pedigrees of any brand,having made whiskey here since 1787. During Prohibition it was one of only four distilleries that were allowed to make spirit for ‘medicinal purposes’. After Prohibition, the distillery passed to Albert Blanton who began to make single barrel bourbons for his friends and family. This is a great house bourbon that packs an initial punch but mellows with notes of vanilla, leather, burnt caramel, mint and licorice. Mature, rich and well balanced.
    • Frangelico is a hazelnut flavored liqueur produced in the Piedmont region of northern Italy. Its origins date back more than 300 years to the presence of early Christian monks living in the hills of the area. Their skills in fine food and drink would have included the art of distilling, especially the use of the wild hazelnuts and other local ingredients to create a liqueur on which Frangelico is based today. Its name is also part of the same local legend -an abbreviation of Fra. Angelico, a hermit monk believed to have inhabited the magnificent Piedmont hills during the 17th century. The bottle design is actually based on a monk’s habit with a traditional piece of rope around its waist.
    • Ronnybrook is a third generation family-run farm in Hudson Valley New York that is certified organic and make some of the most full flavored dairy products available today.
    • Chicory bourbon, galliano ristretto, hot coffee, amaretto cream
    • 1.5 oz. chicory-infused bourbon
    • ½ oz. Galliano Ristretto
    • ½ oz. white crème de cacao
    • ½ oz. agave nectar
    • Black coffee
    • Amaretto cream
    • METHOD: Pour into a pre-heated glass
    • Float cream on top
    • GLASS: Toddy
    • GARNISH: Grated cinnamon

    • NOTES:• Chicory-infused bourbon is made in-house by soaking chicory powder in bourbon for 24 hours. Any longer and it may become too bitter. Chicory is a root that is often used as a coffee substitute or additive, especially in the South.
    • Galliano Ristretto is a new product that is way above any coffee liqueur I have ever tried. They use a blend of Arabica coffee beans from Brazil and Colombia and Robusta beans from Kenya and India. It is extremely rich and unctuous and at the moment it tastes a little hot (considering it is 84.6 proof; huge for a liqueur!), but they are planning to reduce this shortly.
    • Amaretto Cream is made very easily by our bartenders who shake up some heavy cream with some amaretto – a sweet Italian liqueur made from almonds and apricot kernels – in a shaker with the coil from a Hawthorn strainer.
    • The origin of the Irish Coffee is highly disputed. According to certain sources the original Irish Coffee was invented by Joseph Sheridan, a head chef at Foynes in County Limerick. Foynes' port was the precursor to Shannon International Airport in the west of Ireland.The coffee was conceived, so the story goes, after a group of American passengers disembarked from a Pan Am flying boat on a miserable winter evening in the 1940s. Sheridan added whiskey to the coffee to warm the passengers. After the passengers asked if they were being served Brazilian coffee, Sheridan told them it was Irish coffee.
    • Plymouth sloe gin, fresh lemon, soda
    • 1 oz. Plymouth gin
    • 1 oz. Plymouth Sloe Gin
    • ¾ oz. lemon juice
    • ½ oz. simple syrup
    • Soda
    • METHOD: Shake and strain on fresh ice
    • Top with soda
    • GLASS: Highball
    • GARNISH: Lemon wheel and 3 cranberries (when available)

    • NOTES:• Plymouth gin has its own classification and therefore, only gin produced in Plymouth, inthe South of England, can be labeled so. It has a protected ‘appellation’ in the same fashionas Champagne and Cognac (or Genever for that matter). This highly revered gin has beenproduced since 1793 in this tiny coastal town, which was once the hub of the powerfulBritish Royal Navy, with Plymouth being its official gin. It is also believed that the pilgrimsspent their last night here at the Blackfriars Distillery before they set sail to the New Worldaboard the Mayflower. The key to Plymouth’s charms is the exceptionally soft water whichmakes its way through the hills of Dartmoor. This water, which is used in the final bottling,gives Plymouth an exceptionally soft, damp texture, though the company’s special mix ofbotanicals also play a significant part. Plymouth uses considerably less juniper than theclassic London Dry houses while they also use only sweet citrus peels (as opposed to bitterpeels, which most others do) and far more orris root and angelica, giving a sweeter, earthiertinge to the finished spirit. These are matched with cardamom pods for sweet spice, andlemon and orange peels, giving a soft oily finish. The perfect Martini gin, hands down!
    • Sloe Gin is essentially a gin liqueur. Sloe berries, which grow wild throughout Britain aresoaked for several months in over proof gin. They are a small dark berry not too dissimilarto a blueberry or blackcurrant. This is mixed with the regular Plymouth gin and theremaining classic ingredients that make up this classic cocktail: lemon juice, sugar and soda.
    • HISTORY:This Fizz could be considered a ‘Silver Fizz’, which has the addition of egg white. A Golden Fizz hasthe addition of an egg yolk; a Royal Fizz contains a whole egg; while a Diamond Fizz is topped offwith a little Champagne (fancy!) instead of the usual soda. The Fizz was an extremely popular drinkduring the mid 19th Century when it was often taken as a morning drink before work. Wouldn’tthat have been a cool era to live in? It is essentially the same recipe as a Tom Collins, except thatthe Fizz was a shaken drink that was served without ice or garnish or ceremony and intended tobe consumed quickly (you’re on your way to work, remember?). The Collins was traditionally builtover ice, garnished and sipped slowly.
    • Zubrowka vodka, fall spices, pear puree, prosecco
    • 1 oz. pear puree mix
    • Prosecco
    • METHOD: Pour into a metal shaker tin, add Prosecco and stir well
    • Pour or strain into glass
    • GLASS: Flute
    • GARNISH: Slice of fresh pear in glass

    • NOTES:• Our seasonal puree is a frozen pear puree that we put into a quartcontainer with 1 tsp. of ground cinnamon and 1 tsp. of ground nutmeg as well as 4 oz.Zubrowka vodka. Shake this very hard and then transfer into squeeze bottles.
    • Pronounced ‘zoo-brov-ka’, this is one of the world’s oldest, most unique and still somewhatlesser known vodkas. It takes its vegetal, floral and earthy notes from the indigenous grassthat grows in north eastern Poland’s Bialoweza Forest. First the grass is cut, dried andtied in bunches, after which a rye based vodka is passed through it, taking on its distinctcharacters and a light yellow/green tinge. It has soft vanilla notes and well as lavenderand of course some grassy vegetal characters. It is extremely complex. In the last decadeZubrowka has received cult status from bartenders around the world and is continuallygrowing in popularity. Its most common partner is apple juice and fresh lime although itworks with a variety of flavors and ingredients such as lychees, mint, cucumber, pineapple,fresh herbs, lemongrass, kaffir lime, citrus flavors and fresh berries.
    • HISTORY:The Bellini was invented sometime between 1934 and 1948 by Giuseppe Cipriani, founderof Harry's Bar in Venice, Italy. Because of its unique pink color, which reminded Cipriani of the colorof the toga of a saint in a painting by 15th-century Venetian artist Giovanni Bellini, he named thedrink the Bellini.
    • Spring 44, lillet blanc, combier triple sec, lemon juice, blue
    • ¾ oz. Spring 44 gin
    • ¾ oz. Lillet Blanc
    • ¾ oz. Combier Triple Sec
    • ¾ oz. lemon juice
    • Dash blue Curacao
    • METHOD: Shake and double strain
    • GLASS: Small Coupe
    • GARNISH: Floating lemon wheel

    • NOTES:• Combier is a wonderful dry orange liqueur from Saumur, France. In fact it was the first ofits kind in the world and was created in 1834, 49 years before Cointreau came on the scene.They start out by soaking dried bitter Haitian orange peels in water for 48 hours. Thiswill rehydrate the orange peels and make the process of separating the pith from the zestthat much easier. From there they take the zest of the oranges, put them in neutral alcohol(sugar beet), and add some sweet Spanish orange peels. They add this to their copper stillsand triple distill the liquid (ridding of the head and the tail of each batch). The end result isthen watered down to reach 80 proof and we add some sugar (from sugar beets) to roundit out. They still use the same copper stills from the 19th century (which were designed byGustave Eiffel, that same dude who designed the Eiffel Tower).
    • Spring 44 is a new gin that comes from Colorado. It takes its name from the high altitude(9044 feet) where the water source is: the Roosevelt National Park. It is quite a bright,floral gin that uses juniper, lemon peel, lime peel, kaffir lime leaf, cinnamon, orange peel,coriander, orris root, jasmine green tea, galangal, pearls of paradise and agave.
    • Lillet is a light aromatized wine produced in Podensac in the Bordeaux region of southwestern France since 1872. It comes in two versions – rouge and blanc, which are madefrom red and white grapes respectively. These are cabernet sauvignon, cabernet francmerlot for the rouge and Semillon and Sauvignon Blanc for the white, all of which areclassic noble grapes of the region. The Blanc is light and floral with noticeable traces oforange. Lillet is a blend of these wines mentioned above and subtle liqueurs that are alsoproduced at Maison Lillet. These are made from a variety of fruit as well as sweet and bitterorange peels from Spain, Morocco, Hawaii, South America and Mexico that are steeped inbrandy using a cold maceration. There is also quinine in the recipe. After blending theyare aged in Troncais oak for up to a year. It is classically served in France as an aperitif, onthe rocks with a slice of orange. Delicious! It is also a key ingredient in the Vesper Martini,made famous by Ian Fleming’s James Bond. Lillet also mixes well with light sodas and inchampagne cocktails.
    • First invented by the Dutch, Curacao was a white, rum-based liqueur flavored with the peelof bitter green oranges found by the settlers on the Caribbean island of the same name, notfar off the coast of Venezuela. Nowadays, it is made all around the world, although most nowuse a brandy base instead. Curacao comes in a range of colors (most just for novelty value)but they always taste of orange. It is a lovely cocktail ingredient that has been popularizedin many tropical and Caribbean drinks and was used in many cocktails during its GoldenAge from the mid 1850s to Prohibition (1920).
    • Tsp. chipotle puree
    • ½ oz. lime juice
    • Beer
    • METHOD: Rim the glass with salt
    • Add ice, then chipotle puree, then lime juice
    • Fill with beer and stir
    • GLASS: Beer
    • GARNISH: Citrus salt rim; Mayan shrimp and lime wedge on a skewer

    • NOTES:• This is a classic beer cocktail whose origin is uncertain. What wedo know is that it started life on the coastal towns of Mexico as a drink called the Chelada, which is a modest mix of fresh lime and beer, served on the rocks in a salt-rimmed glass. The Michelada spices things up a little with the addition of hot sauce,Maggi (a sauce similar to Worcestershire) and perhaps some cracked pepper. We take a few liberties by using our house made chipotle puree (the same one used in the Bloody Caesar and has the addition of Worcestershire sauce) and our house made citrus salt. The chipotle adds a deep smokiness, the lime cuts this richness, while the garnish is gorgeous and eye catching.
    • This drink was actually inspired by a conversation I had with our bartender Ignacio ‘Nacho’ Jimenez who was telling me that on the beaches of Mexico, poor vendors walk the sand selling ice cold cans of beer with a little salt on the rim and a fresh shrimp. Awesome!
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Saxon Brunch Cocktails
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