For some reason I decided as I was cleaning up from today's session (I hold them at our dinner table, which is in our fairly large combo kitchen/dining room) to clean out the fruit drawer, and found some limes that definitely needed to be squeezed Right Away. I also had out some berry-flavored seltzer - originally bought to top off a not-especially-inspiring, but pretty, red, white, and blue sangria that I took to M's parents' Fourth of July roof party this summer, but ultimately not used then - that I'd pulled out to make D orange spritzer after I ran out of plain seltzer. That also put me in mind of the Chambord raspberry liqueur that I bought for the sangria. The result:
The Dungeon Master
1 oz fresh lime juice
1 oz Campari
1 oz Chambord
1 oz Greenhook Ginsmiths Old Tom Gin (the first gin I laid hands on that I was willing to sacrifice, although next time I'll use Tanqueray)
The gin made it taste considerably less like cough syrup. In fact, I'll make it again.
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