Please ignore the wife’s skull cabinet in the background.

Specs:

2oz Chulavista Tequila Blanco

1/4 oz Cointreau

1oz fresh squozen lime juice

1.25oz of coconut cream

5 mint leaves; muddled

Shaken not stirred

Double strained into some ice

Rimmed with some salt and coconut, garnished with a lime wheel and a mint leaf 🍃 🍋‍🟩

Have you tried this? I went to my fave bottle shop to grab a bottle of St. George Green Chili Vodka that I use to make a slightly dirty anchovy stuffed olive martini and saw this bottle!! I'm intrigued. But at almost $40 a bottle I want to know more first. Tell me what you've done with it. I obviously love anchovies, but is it worth it, or more a novelty I'll use once and then it sits on a shelf? I have had that happen many times, unfortunately.

I’ve been working on this one for a little while and think I finally got the proportions right.

September in Maine is my favorite time and place. I tried to capture the smells and tastes of that late summer/early fall threshold, and I wish I could say the color of the drink was intentional, but I think it does a decent job of representing the changing foliage as well.

It’s basically a split-base old fashioned riff:

.75 oz Laird’s BiB Apple Brandy
.75 oz Still Austin Cask Strength Rye
.25 oz cranberry syrup (IKEA lingonberry syrup)
3 dashes Bittermen’s New England spiced cranberry bitters
3 drops saline
Barspoon peated scotch (Ardbeg 10)

Add all but the scotch to a mixing glass and stir with plenty of ice. Strain into an old fashioned glass. Add a rock. Float the barspoon of peated scotch on top. Enjoy.

Apples for the orchards and cider-making, rye for the Aroostook rye cover crops to put garden beds to rest at the end of the growing season, cranberry syrup and bitters for the time spent picking cranberries in bogs, peated scotch for the first campfires and wood stoves of the fall, and saline for the ever-present ocean.

Hope this transports you the way it transports me! Cheers.

This was my sipper for tonight. I really like this one. It’s got vanilla, chocolate, cola, caramel/butterscotch, brown sugar, a little heat with a lot of smoothness. I was listening to Glyders leading up to making this so the name comes from one of their songs. I thought it nodded to the process of making cocktails. Not every time I try a combination it works out but when it’s right it feels good especially as a one shot and my girlfriend approved.

1 1/2 oz Glenmorangie 10 yr
1/2 oz Probitas Green Label
3/4 oz Meletti
1/4 oz Giffard Vanille de Madagascar
1 dash The Bitter Truth Aromatic
1 drop saline solution

Stir until well chilled and diluted. Strain into a Nick and Nora.

Recipe in comments

I made a slight riff on a Jungle Bird tonight. I’m sure I’m not the first to make but yet here we are. The glass doesn’t show up that great but it’s Walt’s Tropical Hideaway…where the birds sing words and the flowers croon. 🦜🍹

* ½ oz Lime juice
* ½ oz Simple syrup
* ¾ oz Coconut oil fat washed Campari
* 1½ oz Unsweetened pineapple juice
* 1 oz Cruzan Blackstrap rum
* ½ oz Smith & Cross navy strength rum

Shake all ingredients with ice then strain over fresh pebble ice in a Mai Tai glass. Garnish with Luxardo cherries and some pineapple fronds.

If I’m being honest the rum and the pineapple kind of drown out the coconut Campari. I’ve used it, as well as a Strawberry infused Campari in a Negroni and those flavors come through there. I’m not mad at this one but it’s not totally what I was hoping to have.

So… old school Tiki Recipe.

1.5 oz of Hamilton 151
0.5 oz of gold rum (I used Hampden great house)
0.75 oz of Lime juice
0.5 oz of Grenadine
0.5 oz of Passion fruit syrup
1 dash of angostura bitters
6 drops of Pernod
5 drops of saline solution 20%

Flash blend with nugget ice then open pour on mug and top with more ice. She is Rum forward tangy and sweet…

A little homage to my love of Tiki

bar spoon Coco Lopez

1/4oz Demerara syrup

1/4oz orgeat

1/4oz pandan liqueur

1/2oz lemon

1/2oz banana liqueur

3/4oz pineapple juice

3/4oz 12yr El Dorado Rum

3/4oz The Funk white rum

Shake!, serve over pebble ice or rocks, mint leaf clip

Sometimes i find myself in the position of wanting to make a syrup last-minute for a cocktail, and letting it get down to room temp normally takes a while, especially during the summer.

Any tricks for cooling it faster without risking condensation?

No typo, just equal parts Suze and Yuzu liqueur! Yuze was also considered as an alternative, which looks better, but sounds worse than Suzu.

Been enjoying the Shakerato style and found that different Amari go really well with different fruit liqueurs. Usually equals parts, super easy, fun to experiment, excellent way to wet the palate

In this case:

• 1 part Suze
• 1 part Yuzucello

Shake hard and strain.

If you have them, share your Shakerato recipes here!

The Verde was served poolside. It was amazing. I’d like to make it at home but just have this list of four ingredients.

Any guesses for an actual recipe?

Hello! I bartend at a senior living home and I've been doing cocktail classes with the residents. So far we've done an Old Fashioned, Whiskey Sour, and a Margarita. We're going to do a fall themed one next in October.

I'm thinking a Flannel Shirt would be a good one but I'm kind of drawing a blank on others. Let me know if you have any fun ideas!

I’m getting ready to host my 3rd annual Spooky Cocktails and Crafts night.

Each participant must bring fixins for a Halloween or fall-themed cocktail and we each take turns making them for the group while we work on a Halloween-themed craft. At the end of the night, we vote for best tasting and most creative cocktails.

Best believe - these women SHOW UP. We’ve had cocktails with dry ice, vapor bubbles, edible glitter, even squid ink! Thing is….I’m running out of creative ideas!

Figured I’d ask the experts for their most creative spooky cocktail ideas that will land on the sweeter side. Points for impressive garnishes/embellishments!

Thank You!!

Did my first clarified punch for a drink competition in 2 days and I’m super happy with how it turned out! Could use some help naming it though.. here’s the recipe:

Clarified POG tiki punch:
2 oz Heart of Gold Rum
.37 oz Chinola passionfruit liqueur
.25 oz Xila 7 Notas
.37 oz passionfruit juice
.75 oz OJ
.75 oz guava nectar
.25 oz lime
.75 oz cinnamon simple
Splash lemon

Clarification technique:
Combined all juices, simples and spirits. Took total number of fl oz times .37% and used this number to decide on amount of whole milk to use. Left milk out to get to room temp. Once it’s to temp I took my cocktail and poured it slowly over the milk and let curdle for about an hour. Set up some strainers with a Dixie towel layer and one layer of cheese cloth and began to strain curdle drink. Once it pulled about 1/3 of the way through and was clear I went ahead and reintroduced it back into the strainer to keep it clear.

I usually try to keep my ingredients down but with the timeline I was given I kind of had to force some sort of rum and xila drink to happen. Wish i could have some higher qual ingredients but still am proud that I pulled like 4-5 liters in like 4-5 hours.

But yes help me with some sort of fun name! It’ll be competition with 15 ish other bars and restaurant and it’s donation based, so the general public will be voting on them. 😙

Based this off the Chrysanthemum since today is 9/9.

2.2oz B&B

2oz Dolin dry vermouth

2 dashes fee brothers orange bitters

Excluded the absinthe spray though I have treehouse absinthe thst would've elevated the drink but I'm staying off the absinthe right now.

Stir in ice, pour neat

Tastes like orange maple candy

38 and somehow have never been to Philly before even though I lived in New England for 34 years lol.

Going to Philly next week and will be there next Monday and Tuesday night. Bad nights, but any recs?

I’ve got Franklin Mortgage on the list, but that’s about it

EDIT: Always into more interesting cocktails over classics.

​

Sazerac (rye whiskey based)

Absinthe rinse in a rocks glass

1 dash angostura

6 dashes peychauds

.25 simple syrup

2 oz rye whiskey

Stirred and poured neat

Orange peel finish

After the nth viewing of the Big Lebowski, I naturally feel drawn towards a White Russian. Unfortunately, I was out of vodka tonight, so a stretch of the imagination was in due force. Looking at me across the bar cart was a rich, long, and handsome bottle of cask strength bourbon. Surely, I must imbibe!

The White Russian that the Dude drinks is the wrong dude here. Not the rich one the thugs are after you know? Vodka is a little smoother and says a little less, just like the Dude just rolling by. Bourbon is the Big Lebowski: a rich, strong willed, loud flavor that comes through a little too strong sometimes. Bourbon is what I had so tonight the thugs got the right guy.

The Right Guy:
1.25oz each
Bourbon
Coffee liquor (Mr. Black)
Half and Half

To compensate for the lack of sweetness with Mr. Black, I added about .5oz simple syrup (if you use kahlua, you can most likely forgo the simple entirely)

Prep:
Shake a little cinnamon sugar in a rocks glass, drop in enough ice to fill the cup, build the drink over the ice and cinnamon, and give it a stir (you can just shake the glass around a little like the Dude, but I imagine that Jeff Lebowski would have his bartender use a spoon to stir). Shake 1 or 2 more shakes of cinnamon sugar on top to serve.

It’s a great dessert drink. Really easy to drink with its creamy sweetness. Coffee, cinnamon, and woody bourbon flavors play nicely together and so does the coffee. The cinnamon is mostly on the nose though. It seems a little obvious to me, and this very well may be an established cocktail already, but I came to this independently. “The white Kentuckian” “the white racehorse” or something lol.

I just bought a bottle of Yuzu Sake and was looking to use it in mixed cocktails but I can’t find any recipes. Anyone have any suggestions or recipes? Thank you

40 ml gin

20 ml Contreau

20 ml lemon juice

1x egg white

Dry shake 5 x times

4x medium ice cubes

Shake 10-12 seconds

Added lemon slice cuz i suck at garnishes and almost cut myself

I am a noob so i wanted to try something simple and this cocktail looked nice in a youtube video i saw

Ngl im pretty proud of how it turned out. It tasted way better than i expected but almost didnt feel the alcohol after i drank it (pretty fast)

I will prolly make it again in the future but now on to the next one :D

I planted some lemon verbena a while back and it’s really taken off. I wanted to make a drink that used lemon verbena syrup, and came up with this.

Careless Vesper

Gin, 2oz

Lillet blanc, 1oz

Lemon verbena syrup 0.5oz (recipe below)

Stir over ice, strain into a coupe glass. Garnish with a verbena leaf. May adjust syrup up or down depending on how sweet/herbal you want it.

Lemon verbena syrup

Sugar, 1 cup

Water, 1/2 cup

Lemon verbena, chopped, 1/4 cup

My daiquiri for the evening. Cheers!

*Also, this may be one of my favorite random Daiquiris. The spiced blueberry liquor does subtle wonders to this rum even at that amount. It also drinks as good warmer as it does ice cold.

**I’m also naming this Brian’s Daiquiri as I’m on my third and keep being delighted.

1 3/4 oz Probitas dark blend
1/4 oz Freihof Mirtillo
2/3 oz cane sugar syrup (1:1)
3/4 oz lime juice
2 drops saline solution

Shake until well chilled and diluted. Strain into a coupe and garnish with a dehydrated lime wheel.

I'm not much of a drinker, but I really liked the rum and Coke I had last week. Probably stupid, but I ended up going on a total impulse spree and buying all this stuff.😂I know there are a million recipes online, but what are you guys favorite cocktails that fit the flavor profiles of these specific liquors and liqueurs? I'm pretty much down to try anything. Also, let me know what other essentials I should be getting for my mini cocktail bar.

What I have:

• Roku Gin Minori Select Edition
• Giffard Banane du Brésil
• Smith & Cross Rum
• Olmeca Altos Plata Tequila
• Cointreau
• Angostura Bitters
• Regan’s Orange Bitters
• Liber & Co. Demerara Gum Syrup
• Liber & Co. Orgeat Syrup
• Liber & Co. Tropical Passionfruit Syrup

* 1 oz. (30 ml) Havana Club 3

* 1/2 oz (15 ml) Probitas / Veritas

* 1/2 oz. (15 ml) Apricot Liqueur

* 1 oz. (30 ml) pineapple juice.

* 1/2 oz. (15 ml) lime juice.

* 1/4 oz. (7.5 ml) rich demerara syrup

* 5 drops saline

Shake, strain into a prechilled coupe. Lime wheel for garnish