The Cocktail Thread

BEERserkers and fans of spirits, come on in! Discussion about beer, spirits, liquor - anything beverage non-wine related
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#401 Post by Jorge Henriquez » May 9th, 2017, 7:10 am

NoahR wrote:For those of you who are into the richer spectrum of cocktails, my favorite and wife's favorite (and we were cocktilians well before I got into wine; I started out at Flatiron Lounge 15 years ago when cocktails were just starting their renaissance in New York and then when I moved to D.C. became part of that nascent cocktail scene in 2006):

Angostura Flip:
1 whole egg
2 oz Angostura Bitters
(Shake egg vigorously in empty shaker first. Then add ice and angostura. Shake vigorously for 30 seconds then strain with Hawthorne into chilled coupe. Orange (flamed) peel garnish

Cynar Flip
Same as above but with Cynar instead of Angostura bitters.

These are phenomenal cocktails. The egg tempers the bitterness perfectly. Better for cold weather.
Noah,

Am I reading this correctly, 2 OUNCES of Angostura (1/2 a bottle) and just an egg?!?!? That has to be the weirdest cocktail I've ever heard of.

The 2 recipes I found for a cocktail with that name have a lot more ingredients involved.

http://www.seriouseats.com/recipes/2013 ... ecipe.html
https://www.eater.com/drinks/2016/2/8/1 ... mabel-gray

Sure you're not missing something else?
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#402 Post by P. Willenberg » May 9th, 2017, 10:36 am

if that recipe is correct, a more cost effective approach would be the Mexican Amargo-Vallet Angostura
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#403 Post by Scott Butler » May 15th, 2017, 12:09 pm

We made our own sour mix over the weekend for Whisky Sours. Pretty simple but quite good.

1 cup simple syrup, 1 cup lemon juice, and 2/3 cup lime juice. Played around with the mix at that point, but somewhere between (a) 3 parts Bourbon and 2 parts sour mix, and (b) 2 parts Bourbon and 1 part sour mix.

Quite good.
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#404 Post by Todd F r e n c h » May 15th, 2017, 12:15 pm

Scott Butler wrote:We made our own sour mix over the weekend for Whisky Sours. Pretty simple but quite good.

1 cup simple syrup, 1 cup lemon juice, and 2/3 cup lime juice. Played around with the mix at that point, but somewhere between (a) 3 parts Bourbon and 2 parts sour mix, and (b) 2 parts Bourbon and 1 part sour mix.

Quite good.
Interesting...

You shake with egg whites when making a cocktail from it?
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#405 Post by Jorge Henriquez » May 15th, 2017, 12:24 pm

Todd F r e n c h wrote:
Scott Butler wrote:We made our own sour mix over the weekend for Whisky Sours. Pretty simple but quite good.

1 cup simple syrup, 1 cup lemon juice, and 2/3 cup lime juice. Played around with the mix at that point, but somewhere between (a) 3 parts Bourbon and 2 parts sour mix, and (b) 2 parts Bourbon and 1 part sour mix.

Quite good.
Interesting...

You shake with egg whites when making a cocktail from it?
It's a must! Otherwise it's just a #sad sour.
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#406 Post by Michael Klein » May 19th, 2017, 8:08 am

Jorge Henriquez wrote:
NoahR wrote:For those of you who are into the richer spectrum of cocktails, my favorite and wife's favorite (and we were cocktilians well before I got into wine; I started out at Flatiron Lounge 15 years ago when cocktails were just starting their renaissance in New York and then when I moved to D.C. became part of that nascent cocktail scene in 2006):

Angostura Flip:
1 whole egg
2 oz Angostura Bitters
(Shake egg vigorously in empty shaker first. Then add ice and angostura. Shake vigorously for 30 seconds then strain with Hawthorne into chilled coupe. Orange (flamed) peel garnish

Cynar Flip
Same as above but with Cynar instead of Angostura bitters.

These are phenomenal cocktails. The egg tempers the bitterness perfectly. Better for cold weather.
Noah,

Am I reading this correctly, 2 OUNCES of Angostura (1/2 a bottle) and just an egg?!?!? That has to be the weirdest cocktail I've ever heard of.

The 2 recipes I found for a cocktail with that name have a lot more ingredients involved.

http://www.seriouseats.com/recipes/2013 ... ecipe.html
https://www.eater.com/drinks/2016/2/8/1 ... mabel-gray

Sure you're not missing something else?

Interesting cocktail.

There is a bar around the corner from my apartment in Chicago (Best Intentions) that's claim to fame is that they are the only bar in the world with Angostura on tap...funny but it makes for some very interesting cocktails.

One that I have enjoyed with a full oz of Angostura is a Trinidad Sour:

1 oz. Angostura bitters
1 oz. orgeat
¾ oz. fresh lemon juice
½ oz. rye whiskey
egg white

Shake with ice, strain, serve up.

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#407 Post by Scott Butler » May 21st, 2017, 3:51 pm

Todd F r e n c h wrote:
Scott Butler wrote:We made our own sour mix over the weekend for Whisky Sours. Pretty simple but quite good.

1 cup simple syrup, 1 cup lemon juice, and 2/3 cup lime juice. Played around with the mix at that point, but somewhere between (a) 3 parts Bourbon and 2 parts sour mix, and (b) 2 parts Bourbon and 1 part sour mix.

Quite good.
Interesting...

You shake with egg whites when making a cocktail from it?
No but it totally needs that to take it over the top, thanks for the reminder! Can't believe I forgot that.
Last edited by Scott Butler on May 21st, 2017, 4:56 pm, edited 1 time in total.
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#408 Post by Scott Butler » May 21st, 2017, 4:28 pm

Perfect now
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#409 Post by Jorge Henriquez » May 22nd, 2017, 7:45 am

Scott Butler wrote:Perfect now
Beautiful color on that drink.

Glad the sink is finally draining now that you scooped the dirty water out.
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#410 Post by Scott Butler » May 22nd, 2017, 9:26 am

Jorge Henriquez wrote:
Scott Butler wrote:Perfect now
Beautiful color on that drink.

Glad the sink is finally draining now that you scooped the dirty water out.
Thanks, was starting to smell.
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#411 Post by Joe Chanley » July 3rd, 2017, 10:21 am

Scott Butler wrote:
Todd F r e n c h wrote:
Scott Butler wrote:We made our own sour mix over the weekend for Whisky Sours. Pretty simple but quite good.

1 cup simple syrup, 1 cup lemon juice, and 2/3 cup lime juice. Played around with the mix at that point, but somewhere between (a) 3 parts Bourbon and 2 parts sour mix, and (b) 2 parts Bourbon and 1 part sour mix.

Quite good.
Interesting...

You shake with egg whites when making a cocktail from it?
No but it totally needs that to take it over the top, thanks for the reminder! Can't believe I forgot that.
Made the sour mix and whiskey sour. Delicious and easy.
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#412 Post by P. Willenberg » July 8th, 2017, 9:50 am

$2 for e book version today

Amaro: The Spirited World of Bittersweet, Herbal Liqueurs, with Cocktails, Recipes, and Formulas
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#413 Post by Alan Rath » September 7th, 2017, 8:01 pm

Tonight's Pomegranate Gin & Tonic:
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#414 Post by Craig G » September 7th, 2017, 9:03 pm

That drink is begging for an umbrella.
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#415 Post by Alan Rath » September 7th, 2017, 9:43 pm

I need to get some of those. Pomegranate juice is not at all sweet, it's almost like a natural bitter.
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#416 Post by Scott Sutherland » September 26th, 2017, 6:48 am

I've been making many of the tiki drinks from the smugglers cove book. Some early favorites have been the

Aku aku
Nui Nui (called the Pupule in the book)
Tradewinds
Hurricane

His book calls for a drink mixer (basically a milkshake machine) and crushed ice. I have neither but have managed to muddle through :)

Really exceptional drinks if you like the style

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#417 Post by Scott Sutherland » September 26th, 2017, 6:51 am

Also made the cubed old fashioned from canon which is

3/4 oz rye
3/4 oz aged run
3/4 oz cognac
1/4 oz "old fashioned syrup"
1 dash each orange, chocolate, angostura bitters

The old fashioned syrup is a 2:1 sugar syrup made with rye and angostura as the liquid. Pretty cool but work to make. It came out of solution within a couple days so I only got to make the drink twice.

Super delicious but I think I'll just use a regular 2:1 syrup or maybe one of the flavored ones from the smugglers cove book above. For whatever reason those have seemed to stay in solution.

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#418 Post by Jay Miller » October 6th, 2017, 6:23 am

Scott Sutherland wrote:...

His book calls for a drink mixer (basically a milkshake machine) and crushed ice. I have neither but have managed to muddle through :)
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#419 Post by Scott Sutherland » October 8th, 2017, 6:13 pm

Oh man don't let the bad unintentionally pun get you down. Unless your upset I did t use the right tool then good on you!

The drinks are killer.

Mai Tai, Aku Aku, Tradewinds, Nui Nui, Dons own grog are winners for sure

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#420 Post by Robert Pollard-Smith » October 10th, 2017, 3:43 pm

Just discovered this one...

Georgetown Cocktail

Ingredients
2 oz Demerara rum If you can’t find Demerara rum, substitute a spiced rum (I used El Dorado 15)
1 oz maraschino liqueur
3 dashes orange bitters (I used Fee’s Gin Barrel Aged Orange)

Add all three ingredients to your mixing glass. Fill with ice and stir for a full minute.
Strain into a cocktail glass and garnish with an orange twist.

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#421 Post by P. Willenberg » October 11th, 2017, 6:43 am

isn't good spiced rum an oxymoron?
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#422 Post by Robert Pollard-Smith » October 11th, 2017, 9:12 pm

Where did you see ‘good’?
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#423 Post by Craig G » October 14th, 2017, 11:09 pm

Assembled this today for a displaced Napa Valley resident:
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#424 Post by Jorge Henriquez » October 15th, 2017, 7:38 am

Very nice Craig
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#425 Post by David J » October 22nd, 2017, 11:22 am

Not sur if you guys have heard of truecubes but they have a ice cube maker that makes 4 large perfectly clear cubes. It actually makes 8 cubes but 4 are cloudy and 4 are clear. For making cocktails the perfectly clear cubes are neat.
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#426 Post by Patrick Keigan » November 11th, 2017, 12:13 pm

I have been using an old Coleman cooler with two 2"x2"x2" trays that I punched holes in to mimic the same process. I like having clear ice around the house. I was trying to figure out how I could commercialize the idea, but someone beat me to the punch... Looks like a nice solution, and a lot more compact than what I am used to using

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#427 Post by Jorge Henriquez » November 21st, 2017, 9:15 am

Just pledged to a Kickstarter campaign for a clear ice mold system. Looks awesome and the buy-in price is reasonable.

If you wanna join the campaign, do so here: http://kck.st/2Bcq9DK

No affiliation whatsoever.
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#428 Post by Brent C l a y t o n » November 28th, 2017, 5:50 pm

Thanks dude!
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#429 Post by Bryan Price » January 14th, 2018, 9:44 am

Is it a bad idea to store all my hard liquors (rum, gin, vodka, tequila) and liqueurs (cointreau, grand marnier, etc.) in cold temps (~45 degrees)? I have the storage in a beverage unit in my island and I like to serve my cocktails cold, let them warm up in the glass and get tasty over time. Besides limiting the initial tastes, are there any problems with this? Obviously something like bourbon I keep in the pantry since I don't even want that to start out cold.
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#430 Post by Bryan Price » January 14th, 2018, 7:30 pm

Winged this one tonight. 4oz bourbon, 2oz lime juice, 1oz cointreau, 1oz maraschino liqueur. This was pretty great. Does it have a name?
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#431 Post by scamhi » January 15th, 2018, 6:39 am

Bryan Price wrote:Winged this one tonight. 4oz bourbon, 2oz lime juice, 1oz cointreau, 1oz maraschino liqueur. This was pretty great. Does it have a name?
is that for one drink? wow.
You can look here to see if it has a name.
https://kindredcocktails.com/
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#432 Post by Bryan Price » January 15th, 2018, 10:01 am

scamhi wrote:
Bryan Price wrote:Winged this one tonight. 4oz bourbon, 2oz lime juice, 1oz cointreau, 1oz maraschino liqueur. This was pretty great. Does it have a name?
is that for one drink? wow.
You can look here to see if it has a name.
https://kindredcocktails.com/
No cocktails matched! My wife and I like a strong cocktail. I made some cocktails for friends recently and they all thought it was too strong. Apparently my tolerance has built up too high and I need to take a break!
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#433 Post by scamhi » January 15th, 2018, 6:02 pm

Super close with lemon juice instead of Lime
https://kindredcocktails.com/cocktail/b ... crusta?f=2

Close but no citrus the nocturnal
https://kindredcocktails.com/cocktail/nocturnal?f=1
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#434 Post by Bryan Price » January 15th, 2018, 8:50 pm

scamhi wrote:Super close with lemon juice instead of Lime
https://kindredcocktails.com/cocktail/b ... crusta?f=2

Close but no citrus the nocturnal
https://kindredcocktails.com/cocktail/nocturnal?f=1
Thanks for looking it up! I like it with lemon juice and the added bitters much more.
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#435 Post by scamhi » January 16th, 2018, 7:58 pm

Bryan Price wrote:
scamhi wrote:Super close with lemon juice instead of Lime
https://kindredcocktails.com/cocktail/b ... crusta?f=2

Close but no citrus the nocturnal
https://kindredcocktails.com/cocktail/nocturnal?f=1
Thanks for looking it up! I like it with lemon juice and the added bitters much more.
great, now just cut back on your serving size 2-3 oz liquor tops in a strong cocktail.
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#436 Post by Bryan Price » January 20th, 2018, 10:01 am

Tried the Corpse Reviver #2 last night with Plymouth gin and the full absinthe rinse treatment. Quite a smooth, ethereal taste although this was my first taste of absinthe. I don’t think I can regularly drink more than one of these, but a really fun cocktail to add to my expanding bag of tricks.

Poured the drink into a coupe, although the recipe quantities didn’t come close to filling up the glass like you see in the YouTube videos such as
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#437 Post by Bryan Price » February 3rd, 2018, 8:55 pm

Any recommendations of high-quality substitutes for Cointreau? I love this liqueur but am getting stuck in a rut of using it in practically every cocktail I mix.
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#438 Post by Craig G » February 3rd, 2018, 9:42 pm

Bryan Price wrote:Any recommendations of high-quality substitutes for Cointreau? I love this liqueur but am getting stuck in a rut of using it in practically every cocktail I mix.
I use the Ferrand Dry Curaçao.
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#439 Post by Humberto Dorta » February 8th, 2018, 11:43 am

I like to use grand marnier. Different base but very similar taste.
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#440 Post by Kris Patten » February 20th, 2018, 9:22 pm

Bryan Price wrote:Any recommendations of high-quality substitutes for Cointreau? I love this liqueur but am getting stuck in a rut of using it in practically every cocktail I mix.
Giffard Rhubarb makes some interesting cocktails as a sub. Cointreau still is best orange base liqueur IMO.
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#441 Post by P. Willenberg » February 21st, 2018, 9:53 am

Bryan Price wrote:Any recommendations of high-quality substitutes for Cointreau? I love this liqueur but am getting stuck in a rut of using it in practically every cocktail I mix.
are you looking for another orange liqueur or another ketchup? Bartenders use the term ketchup to mean an ingredient that makes everything better. Like St. Germain or Domaine de Canton.
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#442 Post by Todd F r e n c h » February 21st, 2018, 5:02 pm

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#443 Post by Bryan Price » February 23rd, 2018, 10:19 pm

P. Willenberg wrote:
Bryan Price wrote:Any recommendations of high-quality substitutes for Cointreau? I love this liqueur but am getting stuck in a rut of using it in practically every cocktail I mix.
are you looking for another orange liqueur or another ketchup? Bartenders use the term ketchup to mean an ingredient that makes everything better. Like St. Germain or Domaine de Canton.
Of course I am! I just tried a Sidecar but substituted Ferrand Dry Curacao for Cointreau. Delicious stuff! Also goes well with rum.
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#444 Post by Bryan Price » February 27th, 2018, 3:52 pm

My new favorite cocktail is the Weathered Axe. I skip the ginger syrup myself and substituted Cointreau for Combier. I also tried the Dry Curacao as well and both worked really.

1 1/2 ounces bourbon, 100-proof
3/4 ounce lemon juice
1/2 ounce Combier
1/2 ounce Cocchi Americano
1/2 ounce ginger syrup (see Editor's Note)
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#445 Post by Mike Cohen » February 27th, 2018, 4:09 pm

Todd F r e n c h wrote:Naked and Famous - where have you been all my life??
The best! It's a riff off of a Last Word which is also amazing. Also love a Paper Plane. All of these are four ingredients with equal parts.

Last Word

.75 Gin
.75 Luxardo Maraschino Liquer
.75 Green Chartreuse
.75 Lime Juice

Paper Plane

.75 Bourbon
.75 Aperol
.75 Amaro Nonino
.75 Lemon Juice

Between the three I like a NF the best as I love mezcal...but they are all outstanding.

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#446 Post by Todd F r e n c h » February 27th, 2018, 4:27 pm

Mike Cohen wrote:
Todd F r e n c h wrote:Naked and Famous - where have you been all my life??
The best! It's a riff off of a Last Word which is also amazing. Also love a Paper Plane. All of these are four ingredients with equal parts.

Last Word

.75 Gin
.75 Luxardo Maraschino Liquer
.75 Green Chartreuse
.75 Lime Juice

Paper Plane

.75 Bourbon
.75 Aperol
.75 Amaro Nonino
.75 Lemon Juice

Between the three I like a NF the best as I love mezcal...but they are all outstanding.
Yeah, I know Izzy Nosnik is a big fan of the Paper Plane - that's on my list to try as well
Apparently I'm lazy, have a narrow agenda, and offer little in the way of content and substance (RMP) (and have a "penchant for gossip" -KBI)

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R@y.Tupp@+sch
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Joined: February 19th, 2009, 8:22 am

The Cocktail Thread

#447 Post by R@y.Tupp@+sch » February 28th, 2018, 6:31 am

Mike Cohen wrote:
Todd F r e n c h wrote:Naked and Famous - where have you been all my life??
The best! It's a riff off of a Last Word which is also amazing. Also love a Paper Plane. All of these are four ingredients with equal parts.

Last Word

.75 Gin
.75 Luxardo Maraschino Liquer
.75 Green Chartreuse
.75 Lime Juice

Paper Plane

.75 Bourbon
.75 Aperol
.75 Amaro Nonino
.75 Lemon Juice

Between the three I like a NF the best as I love mezcal...but they are all outstanding.
Along with Corpse Reviver #2, those three cocktails make up my core four.
Killer, Staggering, Excellent, Very Good, Good, Fair, Poor ®

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Kris Patten
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Location: Seattle

The Cocktail Thread

#448 Post by Kris Patten » March 30th, 2018, 8:54 pm

My current favorite cocktail is Penicillin with Highland Park Magnus or 12 year. Peat with the citrus and ginger is unreal.
ITB

Mike Cohen
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Joined: December 8th, 2009, 1:37 pm

The Cocktail Thread

#449 Post by Mike Cohen » March 30th, 2018, 8:58 pm

Kris Patten wrote:My current favorite cocktail is Penicillin with Highland Park Magnus or 12 year. Peat with the citrus and ginger is unreal.
It's one of my favs too, but I don't make a great one. Had a great one at Attaboy.

Scott Sutherland
Posts: 322
Joined: June 5th, 2009, 8:54 pm

The Cocktail Thread

#450 Post by Scott Sutherland » May 23rd, 2018, 8:09 pm

Version of the paper plane from the NCotW Reddit:

Paradise Theatre Variation
- 1oz Bourbon
- 1oz Aperol
- .75oz Lemon Juice
- .5oz Amaro CioCiaro
- 2 shakes Miracle Mile Forbidden Bitters

A little richer version of the paper plane that was quite good.

Scott
Last edited by Scott Sutherland on August 18th, 2018, 2:34 pm, edited 3 times in total.

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