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Guest post by Joshua Brown, a St. Louis-based, full-time technology geek and part-time bourbon connoisseur

I’m a sucker for “old timey” cocktails, particularly those that have gone out of mainstream favor. I think this comes from a love of the art of cocktail crafting, frequently lost now where the most quaffed drinks tend to have a list of all their components in their names (“Jack and Coke,” or “Gin and Tonic”). This affection of mine—born, I suspect, from watching my father opt recurringly for the venerable Manhattan—hasn’t always cast me in a favorable light in the eyes of bartenders. In one case, I had admittedly pushed my luck too far at an open-bar gala. I started with a Manhattan (familiar enough), moved to a Sidecar, and then crossed the line in ordering a Sazerac. This was met with a dumbfounded stare, and then a, “Godammit, nobody drinks that old shit anymore!”

Today’s drink was born in a time where the word “silent” in front of “movie” was itself unspoken as the default.

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