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We'll Drink to That

House-made Cointreau

April 2009
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The bar at Dante is serving a liqueur crafted in-house from rum, sugar, and rare Seville oranges, a bitter, aromatic variety. The hooch lets them ramp up the flavor in classic cocktails (try the sidecar) while keeping most prices in the single digits.

40 Edwin H. Land Blvd., Cambridge, 617-497-4200, restaurantdante.com.

Originally published in Boston magazine, April 2009
 
 


erinbmurray: All amped up for @peelsnyc book signing/oyster shindig with @islandcreek. In NYC today? Stop by from 5 to 8! #shuckedatpeels
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