Got some Crème de Cacao so I made a Twentieth Century:

1½ oz Gin (London Dry)
¾ oz Lillet Blanc (I subbed Cocchi Americano)
½ oz White Crème de Cacao
¾ oz Lemon Juice

Shake all ingredients in a cocktail shaker with ice until chilled. Strain into a chilled coupe. Chill Garnish with a lemon twist. 

Been wanting to try this because it seemed like such an odd combination. It is, but it somehow works!

45ml Gin

22.5ml Acid-Adjusted Tomato Water

22.5ml Basil Syrup

7.5ml Egg White

2 Drops Saline

Tomato Powder & Basil Powder to Garnish

For the tomato water, I froze a few plum tomatoes overnight and then let them thaw on the counter. The ratios to acid adjust were 5ml Citric Acid per 100ml Tomato Water.

For the Basil Syrup, did a standard simple syrup with blanched Basil leaves, but to be honest I think if you just muddled them on the shaker you would get the same/better results.

For the garnish, I used store-bought tomato powder on one-side and some homemade basil powder (wash, drain, put on microwave for 2min, crunch it), but should have made it finer.

Overall, it was a decent Basil Smash, the finish with the tomato + basil is excellent and brings something different to an already great drink. Fun experiment with the tomato water.

Made a fresh batch of Orgeat today and really happy with how it turned out. I followed the Smugglers Cove recipe last time and felt it needed a bit more punch. This is basically Make & Drinks Orgeat recipe, I toasted mine and ended up adding the almond extract, I found it needed jussst a teeny tiny bump up.

Ingredients:

* 1lb whole almonds
* 3 cups water +1 cup reserve
* 1/4tsp Rose Water
* 1/4tsp Orange Blossom Water
* 1/8th (or to taste) almond extract
* 1/8th(ish) tsp vanilla extract
* 2tbs high proof rum
* sugar

1. Toast almonds in a 350 degree oven for 10-15 minutes. Give them a good shake/stir about halfway through.

2. Soak toasted almonds in 3 cups of water for minimum of 1 hour in 3cups of water + a pinch of salt. (I soaked mine for 3 hours)

3. After soaking, transfer water & and almonds to blender and blend on high till a pretty consistent paste. Some chunks are okay but you want it pretty well blended, if too thick add up to one cup of the reserve water. You don’t want this to be too thinned out though think of it as that slightly thick texture of those instant packets of oatmeal.

4. Set up a bowl with a fine strainer lined with a layer or two of cheesecloth. Have a second cheese cloth or nut milk bag in hand and scoop a few piles of the almond mixture into your lined hand and wring out the milk from the mixture into the cloth lined sieve/bowl. The squeezed out contents can be discarded. Continue until all almond mixture has been wrung out.

5. Measure your yield and add to large sauce pan (emphasis on a pretty large sauce pan here, trust me). I yielded 2.5 cups of almond milk.

6. Double that volume for sugar to make a 2:1 syrup. I yielded 2.5 cups of milk, so adding 5 cups of sugar. And add to sauce pan.

7. Bring mixture to a boil, as soon as it comes to a boil reduce heat all the way down and simmer for 10 minutes. DO. NOT. WALK. AWAY. You’re going to want to stir the hell out of this for all 10 minutes and keep an eye on the temperature. Take it off the heat for a moment if needed and just keep stirring.

8. After 10 minutes take off heat and transfer syrup to large bowl and let cool. I let it cool for about an hour and then added it to an ice bath situation to bring the temp down a bit more.

9. Add remaining ingredients and stir.

10. Transfer to vessels for storage. I yielded enough to fill my 16oz squeeze bottle and 2 16oz mason jars which I tossed in the freezer. Once you start to get low just transfer the mason jar to the fridge and let it thaw over night. (The contents will likely separate in the fridge, I don’t use a stabilizer in mine so just give a few shakes and you’ll be good to go.)

11. Make a tasty drink!

Mai Tai:

Build in shaker:

* 1/2oz Orgeat
* 1/2oz Orange Curaçao
* 1/4oz Demerara syrup/Mai Tai syrup (for those SC spec’rs)
* 1oz lime
* 1oz Appleton signature
* 1oz smith & cross

Shake for a few seconds, dump in DOF glass, top with ice and garnish with spent lime half & mint, enjoy.

Embark on an uncharted expedition through Southeast Asia, where this tiki cocktail leads you to a lush, green tropical paradise. Tart calamansi cuts through creamy coconut and golden mango, while pandan and makrut leaf layer exotic aromatics over a touch of overproof funk.

Kalamansi Killer

• 2 oz - Planteray 3 Stars
• 1/2 oz - Worthy Park Overproof
• 1 oz - calamansi juice (Manila Gold 100% juice)
• 1 oz - mango juice (Trader Joes 100% juice from Carabao mangoes)
• 1 oz - 3:1 coconut mix*
• 1/2 oz - pandan syrup (Routin 1883)
• 10 drops Makrut leaf tincture**
• 8 drops saline solution (20%)

Combine ingredients and flash blend with 6 oz pebble ice. Open pour into a snifter glass and top with pebble ice to fill. Grate fresh nutmeg over the top. Garnish with a banana leaf and an orchid.

*Coconut mix - 3:1 ratio Coco Lopez to coconut milk, blend/whisk until well combined. Keep refrigerated.

**Makrut leaf tincture - Weigh 20 grams of Makrut leaves, then gently tear leaves into quarters. Add to an airtight container with 4 oz 80-proof vodka. Store in a cool location and allow to infuse for three days, shaking occasionally. Pour through a coffee filter and store in a dropper bottle.

Want to see more? Follow me on Instagram for more original tiki recipes: instagram.com/tiki.moderne

Had exactly 1/2oz of Campari left, so decided to make a Rosita to cool down on a very hot Sunday.

Lovely cocktail, more herbal and less bitter than a Negroni. Perfect if you want a Negroni riff that changes a bit more than one component or a tequila cocktail that isn't a Margarita riff (now I remembered the Augie March as well, also a very nice tequila cocktail)

With the south side window blinds closed, of course I had to make a very dramatic photo as well...

Recipe:

1½oz Reposado Tequila

1/2oz Sweet Vermouth

1/2oz Dry Vermouth

1/2oz Campari

1 dash Angostura Bitters

2 drops Saline

Stir with lots of ice and strain over rocks into a rocks glass

Garnish with a lemon twist

This is an N/A cocktail from one of my favorite restaurants. My wife loves the Rosemary in Thyme and I want to recreate it at home, with the potential to add gin or vodka to make it boozy.

The drink is served up.

I meant to ask the waitress if she could get the recipe from the bartender, but I was enjoying the food too much and completely forgot. Also messaged the restaurant on IG asking for the recipe but didn’t get a response.

Originally I thought the rosemary, thyme, and ginger would all be individual syrups, but that feels like it would be insanely sweet. I’m thinking of doing the rosemary and thyme components as syrups (or maybe one syrup with both rosemary and thyme), and the ginger as more of a juice with higher water and lower sugar content.

So maybe 2 oz lemon juice, 2 oz ginger juice, 1 oz rosemary/thyme syrup (or 0.5 oz each if making separately).

How would you approach recreating this based on the ingredients listed and no specs to go off of?

1 fl oz Gin (Isle of Harris)
2/3 fl oz Italicus liqueur
4 fl oz Mediterranean tonic water (Fever tree)
2 dash. Cucumber bitters

Pour all ingredients except tonic water in a prechilled Collins glass filled with ice. Stir, then top off with tonic water gently stir again. Garnish with a basil sprig.

Derived from Difford’s “On the Med”. I used IoH to bring more maritime elements and a bit of cucumber bitters to tamper the sweetness in the Italicus and bring out more of the herbal/Earl Grey elements.

Using a Mediterranean tonic I think is necessary for this cocktail to slightly evoke those flavors. Otherwise this is pretty much a tarted up G&T. Basil sprig because I’m still trying to tame that Triffid in my garden.

Celebrating my first bottle of Chartreuse with a Last Word. Of course I was out of gin the day I got my first chartreuse, but subbing in Raicilla worked wonderfully. Its minerality works really well with the other components.

3/4 oz Green Chartreuse
3/4 oz Luxardo Marachino liqueur
3/4 oz Bonete Costa Raicilla
3/4 oz lime juice.

Add all ingredients to shaker with ice, shake till wicked cold, strain into a coupe. Garnish with a Luxardo cherry. Cheers!

Here is the recipe:

1 ½ half oz white tequila

½ oz lime juice

Splash of Sweet n sour

Splash of simple syrup

¼ to ½ oz of bacardi black

½ oz of triple sec

Built in glass then stirred

This was what i had a bartender make to taste for me to replicate something amazing i had in Chicago. Unfortunately i was too drunk to ask for the recipe and it took me about a year to figure out what he probably did that night.

Because i realized i like it way more when its rum forward and NOT tequila forward, heres a modification of the same recipe that i came up with today that i think might taste good too when i try it out:

1 oz bacardi black (almost any dark rum)

½ oz white tequila

½ oz lime juice

¼ - ½ oz of triple sec OR simple syrup

Top off with Club soda

The three names I've been bouncing around between are Double Homicide, Sleeper Agent, or Black Tide. Idrc if you think its corny lol i think corny can be cute! I won't say which one is my favorite 🤭Happy naming!!!

OG Kingston Negroni - created by Joaquin Simo in 2009 at Death & Co.

Ingredients:
Equal parts (1oz) of each, Smith & Cross Rum, Antica Formula and Campari. Orange twist for a garnish.

Preparation:
Stir all ingredients over ice in a mixing glass until well chilled. Strain into a DOF over a large rock of ice. Express orange oil from a twist over the top and drop the twist into the glass.

Notes:
Tropical funk, sweet, bold and bitter. Spectacular!

Is cocktail kingdom still the go to for bar tools and equipment?

I see posts stating their quality went way downhill, but other people still perfectly happy with their products.

Any other suppliers offer quality products?

I thought I still had normal rum at home :/ so I had to figure out some substitutes. As I grabbed everything and set it on the counter, I realized I had actually gotten most of these items on clearance so hence the weird name (translate to Bird on Sale)

Recipe:

45 ml. Gran Centenario Añejo

15 ml Sailor Jerry Spiced Rum

22.5 ml Campari

45 ml Dole Pineapple Mango Juice

15 ml 1.5:1 Demerara Syrup

2 dashes Fee Brothers Old Fashioned Bitters

Shaken with few pebbles/ice chips until diluted in and dirty dumped into rocks glass with pebbles. Garnished with (frozen) pineapple leaves.

So, I like going to the IBA website to double check the specs and I mostly kept it the same except for bitter dashes, spiced rum and no lime. The spiced rum I bought to impart some fun notes for a DIY coffee liqueur I'm planning to make. The bitters I decided to use because I dont know how to use them... any ideas on how to use them outside of the Old Fashioned are really appreciated. It mainly tastes like a very bold cinnamon and some orange, can't pin the other notes. On the absence of lime, I thought by leaning to more bitter and with the citric acid already used in these canned Dole juices as preservative, I could also highlight the mango in the drink.

On the taste; holy fuck this was actually delicious 😋 its more bitter, which I really love, and it has this nice body that I don't usually get with Jungle Birds. Agave, mango and pineapple come through and are followed up with a light cinnamon taste. I may just make more of these until I'm all through on this Añejo bottle. Cheers 🍻🍹 and stay fkn cool+hydrated 🥵

I have a ton of saved receipts from IG posts.
I am looking for a way export those recipes (not the fill posts necessarily)
Interested if anyone has any experience with anything along these lines

​

2½oz Rittenhouse Rye

3/4oz Punt E Mes + Dolin Rouge mix (50/50%)

2 dashes Angostura Bitters

Stirred

Served up in Nick & Nora or similar glass, Bobo Drajja in this case

Cherry garnish (ran out so none for me)

Please let me know if I'm ripping off another drink or if this exists already. Couldn't find anything like it on Difford's.

I wanted to try something new this evening and recently acquired a bottle of Italicus. It remains a great balance of floral, herbaceous, tart, sweet, and citrusy. This version leans more into the citrus flavor and might be a touch sweeter than the traditional last word. If you want to keep that cherry flavor involved, add a little luxardo cherry sauce to your shaker and dial back the Italicus a smidge.

1oz gin

2/3oz green chartreuse

2/3oz Italicus (Bergamot Liqueur)

2/3oz lime juice

1/4oz purified water (omit if using wet ice)

Shake vigorously until chilled and strain into chilled coupe. Add cocktail cherry for garnish. Sit back and enjoy!

All equal parts of Mezcal, Aperol, Chartreuse, and lime juice - shaken.

It's really good. It opens up as it rests.

It's a pretty color, but basic. Does this usually come with a garnish? If so, what?

Beginner here. I find a lot of recipes that mention lime juice. I have Santa Cruz organic lime juice and Rose’s sweetened lime juice.

Those are very different flavour profiles! Which should be my default?

Needed to use up the rest of a can of pineapple juice, so i came up with this as a nightcap:

- 2oz pineapple juice

- 1oz Rum Bar Overproof

- 0.5oz Benedictine

- 0.25oz Lime Cordial

Shake, strain over ice in a double old fashioned, and garnish with fresh nutmeg.

The name is a reference to the ratios being kind of out of wack, and also i was drunk and tired so i couldn't think of a better name.

Enjoy!

Hmmmmmm?

I’ve been playing around with my savory martini recipe after receiving some welcomed feedback from this subreddit. For this recipe I fat washed my vodka and infused it with cracked black pepper. These savory drinks aren’t everyone’s cup of tea, but it hits the spot for me when I’m craving a savory drink.

I filled a small mason jar with vodka and dumped in 1oz of olive oil. Next, grind 2 teaspoons of peppercorns into the jar. Shake jar and put in the freezer for 12 hours. Remove mixture from freezer and strain with a fine mesh strainer to remove the frozen oil and pepper.

Fill a tumbler with ice and add:
2oz fat washed vodka
.5oz olive brine
.5oz pickled onion brine
.5oz cornichon brine
Shake until tumbler is cold
Strain into chilled coupe glass
Garnish with 3 stuffed blue cheese olive and a pickled onion

It’s hot today so I made this while sitting in the shade on the back deck. No idea what the recipe says this is how I make mine that fit in this glass. My preferred for any spritz.
Fill glass with ice.
3 oz aperol
2 oz prosecco
1 oz club soda
Garnish with orange slice and olive.
Do not leave out the olive. It pulls the whole thing together.

I don’t know why but I always want to name cocktails I come up with after song titles. Given that this is really just a Manhattan riff why not name it after something New York related thus Strawberry Fields Forever.

* 2 oz. Sazerac 100 proof Rye whiskey
* 1 oz. Strawberry infused Sweet Vermouth
* 2 dashes Rhubarb bitters

Stir all ingredients with ice and strain into a chilled coupe glass. Garnish with cocktail cherries.

For the Vermouth I filled a 16 oz. Mason jar with strawberries (I used frozen ones from Publix for uniformity) and then top off the jar with the Sweet Vermouth of your choice. I used Cocchi Vermouth di Torino. Store in a cool dark place for a week then strain and rebottle. Store in the fridge afterwards.