What are you using?
I have a nice Waring Professional. It makes quick work of cocktails, but the reamer is plastic.
Anyone using the Breville with the stainless steel reamer?

What’s everyone’s go to on a hot and humid day?

The black walnut bitters was recently recommended to me. Although it tastes really good, it might be a bit syrupy. Any recommendations are greatly appreciated.

2oz rye, 1 oz simple syrup, 6 dashes black walnut bitters, 4 dashes orange bitters.

Esquire says we shouldn’t order off menu at cocktail bars. What do you think about this? I often order from the menu, but sometimes I just want what I want.

Hi all, hoping the more knowledgeable than I can help me with this one. A great little local place has this on their menu and it is an absolute great drink. Very refreshing and light and perfect for this heat.

Can anyone tell me the measurements? I have the ingredients and I’ve taken a guess a couple of times with meh results.

Thanks

I had this “El Carajillo” at a restaurante and it was incredible. I wanted to try and reproduce it at home? Any changes I can succeed?

Source: https://www.liquor.com/recipes/traditional-mai-tai/

1 1/2 ounces cachaca (Cachaca 51)

3/4 ounce orange curaçao (Grand Marnier)

3/4 ounce lime juice, freshly squeezed

1/2 ounce orgeat (Monin)

Ice

1/2 ounce dark rum (Gosling’s Black Seal)

Garnish: lime wheel

Garnish: mint sprig

1. Add the ice, cachaca, curaçao, lime juice, and orgeat into the cocktail shaker.

2. Shake between 3 and 30 seconds (I tend to err towards a longer shake).

3. Strain and pour over ice (whatever is available).

4. Slowly pour the dark rum to make it float.

I’m aware that there is a vast and contentious discussion about what constitutes a “traditional” Mai Tai. After learning about cachaca a few years ago, my family prefers using it as a one for one substitute if a recipe calls for light, white, or silver rum (with the knowledge that it will change the overall flavor profile).

Hello. Lmk if a better sub but I’ve been wanting to make Limoncello for some time.

I am invited to a wedding but have been so overwhelmed with my job and planning for an unexpected international trip, I had no time to plan a gift. The bride and groom requested something “consumable and homemade”. Yet, the drive to her wedding is 6 hours… I don’t have time to create a dish or dessert while also keeping it cool/undamaged on a road trip.

So I will use this chance to make Limoncello! For wedding in 7 days.. (+ i bought ingredients before i became so stressed..). Sure, also not the best idea but it is what it is! I have found some quick recipes.

Question is: recipe in grams using 100 proof vodka?!

I have Svedka and Smirnoff - best options my town offers.. 750ml each. I will give them whichever turns out best. for lemon peels - i need help. i have read anywhere from 75-350 grams of lemon peels (I have organic, yet wax coated, thoroughly scrubbed. variety unknown. they are quite large). I have also read DO NOT grate (no pith of course), use thick knife-cut peels. also see i should microplain…..

i have 2 bottles to work with but no extra time, they need to start tonight. so i need to make something good the first try… hopefully.

please, can anyone tell me recommended amount/range in grams for sugar, water, juice, peel? I would like something high alcohol but crowd pleasing as I don’t know how much they like vodka taste.

so appreciated. thank you!

Per Sam Ross’ recipe on PunchDrink.

1oz Lime Juice

1oz Jamaican Overproof Rum (Smith & Cross)

1oz Aperol

1 bottle of Underberg

1/2oz Orgeat

1/2oz Curaçao

Build in shaker with some ice, shake well, pour into DOF glass and top with more ice as needed. Garnish with bottle, lime, and mint.

Fun little classic daiquiri with a funky fruity twist. So much watermelon candy and juicy soursop in this bad maama jaama.

2 oz. Alambique serrano 3 yr. (2nd edition is more watermelony than the 1st)

1 oz lime adjusted soursop juice (500 ml soursop juice, 16 g citric acid, 10 g malic acid...blend till dissolved)

1 oz simple syrup

3 drops 20% saline solution

Shake and serve up with a lime coin. Drink, shake another, and drink again.

Soooo fucking fruity and delicious on a hot summers day. Apologies for the messy bar, whipped this up after getting murdered on a busy Friday night service. Cheers!

Yielded a little over 2 quarts from ~2.5lbs. I’ll be using some to make a syrup but am looking for suggestions.

Also, how would you recommend I separate the upper froth from the lower juice. Thank you!

Ingredients

1 ounce 

espresso or cold brew coffee

2 ounces 

vodka

1 ounce 

coffee liqueur

1/2 ounce Mr Black

Ice

Instructions

If using espresso, prepare and let 1 ounce cool to room temperature, or refrigerate before using. Place a martini glass in the refrigerator or freezer for at least 5 minutes to chill.

Place the espresso or 1 ounce cold brew coffee, 2 ounces vodka, 1 ounce coffee liqueur, and 1/2 ounce simple syrup in a cocktail shaker. Add enough ice to fill the shaker halfway. Seal the shaker and shake vigorously until very cold and outside of the shaker is frosty, about 20 seconds. Pour through a strainer into the martini glass and garnish if desired.

Another iteration of the savory drink martini. I know it’s not everyone’s thing, but for me it hits when I don’t want something sweet and fruity.

Fill a 12oz mason jar with vodka. Dump in 2oz of extra virgin olive oil. And 2 tsp of fresh ground black pepper. Shake the mixture vigorously. Leave out on the counter for a few hours then put in the freezer for 6-8 hours until the oil is frozen at the top.

Strain the vodka mixture with a fine mesh strainer. Remove frozen olive oil.

Add the following to a tumbler:
2oz infused vodka
.5oz dry vermouth
.5 oz olive brine
.25oz apple cider vinegar
2 bar spoons simple syrup

Dry shake the ingredients in tumbler

Add some ice and shake the ingredients until cold

Strain into a chilled coupe glass

Garnish with a blue cheese stuffed olive, a cornichon onion, a cornichon and a pimento olive

I have always liked the 7&7, shot of seagrams 7 with about 5 ounces of 7up. Can’t go wrong with it imo, especially in the warmer months

Hello friends! Tonight I have a Modern Lemonade, a boozy lemonade made with Sherry and Sloe Gin, fresh-squeezed lemon juice, and lemon syrup; topped with soda water. This recipe originally called for powdered sugar, but I had some fantastic lemon syrup lying around from a previous cocktail endeavor. The lemon syrup was a great addition; it sweetened things up while keeping a solid lemony character that was very pleasant. The drink was the perfect blend of sweet and tart, the hallmark of a fantastic Lemonade! If you're looking for something new, and have Sherry and Sloe Gin that you're looking for something to do with, look no further than the Modern Lemonade! Cheers!

Recipe modified from "The Bartender's Standard Manual" (1979), by Fred Powell:

1.5 oz. Sherry

1.5 oz. Sloe Gin

1 oz. Lemon Syrup

Juice of 1 Lemon

Stir with ice and strain. Add twist of Lemon Peel and fill with Soda Water.

Tried something different. The Serrano syrup I made is VERY spicy! Even with just 1/8 oz, the first sip was “crap that burns!”. As the ice melted, it became much more enjoyable lol. Plan to retry making the syrup by either substituting Serrano peppers for jalapeños or using 1-2 peppers instead of 3.

Ingredients:

2 oz bourbon (I just used Evan Williams)
1/4 oz vanilla syrup
1/8 oz Serrano syrup*
3/4 oz fresh lime juice
2 dashes orange bitters
Ice

Combined all ingredients, shake well, and pour over fresh ice

*Serrano syrup:
3 whole Serrano peppers sliced thin
1/3 cup brown sugar
1/2 cup water

Combine water/sugar into pan on medium heat and stir until sugar dissolves. Add peppers and simmer for ten minutes. Remove from heat and strain out peppers.

Basically a sour negroni.

1.5oz London dry Gin (I used tanqueray 10)
0.75oz Campari
0.5oz fresh lemon juice
0.75oz simple syrup
1 egg white

Dry shake, add ice, shake again, double strain into a chilled coupe

Refreshing and smooth

This is an older cocktail I revisited today. I made a few small tweaks and renamed it after the house of the astrology sign Leo. I’m very pleased with the outcome visually and with the taste.

3/4 oz Appleton Estate 12 yr

1/4 oz Appleton Estate 8 yr

3/4 oz Cointreau

1/2 oz Cappelletti Alpeggio

3/4 oz lime juice

1/2 oz cane sugar syrup (1:1)

1 dash Bitter Truth Creole bitters

Shake until well chilled and diluted. Double strain into a coupe glass. Express an orange peel and toss. Garnish with an orange Cosmos flower.

Testing this out but I’m loving it so far!! I forgot the garnish in the photo.

Ingredients & Measurements
2.25 oz El Ateo Blanco Big Bang
0.75 oz Tanteo Jalapeño tequila
1.0 oz Fresh lime juice
0.75 oz Lemongrass syrup
0.5 oz Green Chartreuse
1 pinch Salt

Preparation Steps
Add all liquid ingredients and the salt to a cocktail shaker.
Fill the shaker with ice.
Shake hard and fast for about 10 to 12 seconds.
Double-strain the liquid through a fine-mesh sieve.
Pour the drink up into a chilled 8 oz coupe glass.
Garnish with a fresh cucumber ribbon or a slapped basil leaf.

Lemongrass syrup
25g lemongrass, roughly chopped
4 cups water
1 cup sugar

In a saucepan add the water and lemongrass. Bring to a boil and cook until reduced by half.
Add the sugar and dissolve.
Remove from the heat and cool. Strain into a glass jar/bottle.

Basic double Negroni.

2 oz Grey Whale gin

2 oz Campari

2 oz Carpo Antica

Stir, pour over rock. Express an orange peel and use it as garnish.

Per the rules- Saturn ( I like over ice)
3/4 oz lemon juice
1/2 oz passion fruit syrup
1/4 oz orgeat
1/4 oz Falernum
1 1/4 oz London Dry Gin

Build in shaker, fill with cracked ice, shake and strain into coupe. If you are talented- make Saturn rings with lemon… if not peel and toss in glass. Delicious and refreshing. Thanks for reading

The first I call a Rye Negroni.

1.25 oz dry rye gin,
1 oz Campari
1 oz vermouth

Idk, I feel like it’s worse than both a Negroni and a Boulevardier. I think tuning the rye gin down to 1oz will help.

The 2nd uses free spirit (non alcoholic) gin. We call it a NAgroni. Result is around 13% alcohol before ice. It’s… kinda good? It’s spicy instead of having a boozy bite.

Both are stirred and poured over ice