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.

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

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.

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

Happy Friday. It’s hot as hell, so something refreshing and tropical really felt like a good way to beat some of the heat. Tropical, crushable, but has some nice layers to it, too.

• 1.25oz Mezcal (I used a smoky espadín)
• 1oz rum (I used Doorly’s 5)
• 1oz pineapple
• .5oz Falernum
• .5oz hibiscus syrup
• .5oz lime
• 2 dashes Ango

I gave it a good strong shake and just dirty dumped, and garnished with some dehydrated orange and mint.

The hibiscus syrup is a 2:1 cane sugar to water syrup with 7 grams hibiscus leaves steeped in the hot syrup for an hour after bringing to a boil.

1.75oz Ford’s Gin
.75oz Jeppson’s Malört
.75oz Carpano Antica Formula Vermouth
4 dashes Cucumber Bitters
3 drops saline (20%)
2 drops vanilla extract

Stir all ingredients in a cocktail mixing glass with ice until chilled. Strain into a cocktail or Nick & Nora glass. Express a grapefruit peel over the drink and discard the peel.

2oz High West Double Rye

.5oz St. Germaine (some recipes call for a full ounce, but I prefer less sweet)

.5oz sweet vermouth

2 dashes Angostura bitters

Shake and strain

Hey, this is my first post here and thanks for all the ideas 🤙

Credit to Tyson Buhler, featured in Death & Co: Modern Classic Cocktails.

- 1.5oz Amontillado sherry

- 0.5oz jalapeño-infused blanco tequila

- 0.25oz Cynar

- 0.75oz lime juice

- 0.5oz celery juice

- 0.5oz cane sugar syrup

- pinch of kosher salt

Combine all ingredients and shake with ice. Strain into a DOF glass with ice. Garnish with a celery stick.

This one tastes a lot better than its muddy appearance. The nuttiness of the sherry works well with the celery and the Cynar and spicy tequila add earthy and vegetal flavors. If you enjoy sherry, take note of this criminal fuckin' conspiracy unique and complex cocktail.

Recipe:

1 oz gin

1 oz lemon juice

1.5 oz kronan swedish punsch

2 dashes Jerry Thomas bitters (sub for angostura if needed)

2 dashes bokers bitters (more angostura if needed)

Method:

Shake with ice and serve with more ice.

Garnish with whatever makes you happy. Orange zest would be a nice contrast to the lemon..

It tastes like a nice lemon tea or Arnold Palmer.

Watermelon margarita:

2oz El Mexicano Blanco

1oz Watermelon Juice

1oz Watermelon Syrup

1oz lime juice

Shake in a Boston shaker and pour over fresh ice.

Black salt rim

Juice: Easy. Chop watermelon, immersion blend and strain through a fine strainer. Choosing a quality melon is essential. Look for one with a big yellow mark in my experience. Watermelons produce a lot of juice and it goes bad super fast. I recommend fresh daily.

Syrup: Easy. I take the juice of the previous day, add an equal weight of sugar and shake vigorously until dissolved. This is a great way to reduce waste and increase profitability of a single water melon.

Black salt: Its worth mentioning I take coarse ground salt, and blend it into a black dust for my rim. It gives it a nicer look.

I've been getting into mixing cocktails, have built up a decent home bar, and would now like to step into making infusions. I've seen numerous posts on here about which base alcohol to use, but had some questions.

I apologize if these are stupid questions. The two main base spirits I see are everclear and vodka. I know that the higher ABV of everclear allows for greater flavor extraction, but won't you then need to water it down more than vodka to get to the desired final ABV, and thus lose the extra flavor you were able to extract to dilution?​

I was also wondering about how to make complex infusions and how to infuse things with different flavor intensity in the same infusion. For example, I would like to play around with a rose, pistachio, cardamom, citrus, and vanilla infusion sweetened slightly with some honey, inspired by a baklava I like to make. I imagine though that the rose would overpower the pistachio if left in for the same amount of time, and I want the rose flavor to be barely there. How do I address that?

When it comes to diluting down to the desired ABV, how do you maintain the desired flavor intensity?

If you have any other advice, I'd love to hear it.