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The world of fermentation.
Sid Datta of Cunard Tavern in East Boston turned us on to this subtly smoky, slightly fruity version of the classic negroni, which replaces the gin with tequila. Reposado tequila has been aged up to a year, which gives it more nuance and less bite than a blanco. Anejo tequilas—aged for more than a year—would be too robust.
ounces reposado tequila
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