The Colonel Mustard

I feel like I should apologise to Sinead for this terrible abomination. But it was her secret ingredient so really she only has herself to blame.⠀
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In the interests of full disclosure, the recipe is below, but for god's sake, just don’t. ⠀
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The Colonel Mustard in the Library with a Dagger⠀
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1 oz London dry gin⠀
1 oz Cocchi Americano⠀
½ oz lemon juice⠀
1 oz mustard syrup⠀
½ oz Cointreau⠀
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Shake everything together and strain into a Collins glass filled with ice. Garnish with a pickle, or as was my preference a honey & mustard sausage.⠀
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Mustard syrup⠀
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Makes: 1 1/2 cups (why would you make so much) ⠀
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1/2 cup diced white onion⠀
1/2 cup agave nectar⠀
1/2 cup Dijon mustard⠀
1/2 tsp caraway seeds⠀
1/2 tsp turmeric⠀
1 oz sherry vinegar⠀
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1. Combine onions with 1/4 cup water in a saucepan and cook for about 20 minutes.⠀
2. Add everything else along with 1/3 cup water and simmer for another 10 minutes.⠀
3. Remove from heat & strain carefully.⠀
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You can store this for a couple of weeks, but please please don’t.⠀
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Let us know what you do make instead, a great week to return to your favourite Poisoners Cabinet tipple. ⠀
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I’ve made a JFK Harris! Merry Friday.