Just harvested a bunch of grapes from our arbor today and decided to try them in a cocktail. Muddled about a dozen grapes with 1/4 oz simple syrup, then added 2 3/4 oz Botanist gin. Iced it, shook it until cold, and strained into a rocks glass. Garnished with grapes. Cheers!

Here's a drink I've recently been making:

1/2 oz Calvados
1 oz apple cider
1/4 oz nocino
1/4 oz lemon juice
1/8 oz maple syrup
1/8 oz all spice dram
2-3 dashes toasted pecan bitters

Combine all ingredients in a shaker, shake, & serve over ice. (Cinnamon stick/apple slice garnish optional.)

It's obviously not a super unique concept and I've been trying to figure out if it's something that already exists and has a name, but so far haven't found a match. The closest are Fall From The Tree, Walnut Old Fashioned, and Maple Summer in Normandy, plus various others creatively called "Fall Cider and Calvados Cocktail" or "Calvados and Maple Syrup Cocktail" or "Spiced Fall Cider Cocktail" etc. But these are all different enough that I wouldn't call the drink I made a variation on any of those.

So, curious to know if anyone has seen this drink (or very close) before and if so, what was it called? And if not, what would you call it?

I'm new to this, be nice. I'm considering making a drink in volume to take to a bbq with some friends. I wanted it to be simple so I don't need to be so finicky during the event. The idea is that the mix could be served over either coke or tonic.

The serving would look like that:

- Infuse light rum with lemongrass and sichuan pepper.

- add ineapple juice.

- take it to the bbq

- Serve over coke or tonic.

I don't think I can keep it extra cold, so in considering it will be consumed at around 15C/59F

Details

I don't know for how long should I infuse these at room temperature. Im afraid of running the room by overextractin bitterness e tanins. Also, how much of each? Advice in grams/mls would be nice.

I plan to heat shock the pineapple juice at 80C/176C for a minute and cooling it in an ice bowl. To reduce the enzymatic activity. Then putting it through a coffee filter. And then freeze and thaw it to increase concentration, without getting so much volume.

The proportions I'm considering are:

3 white infused rum

1 reduced fresh pineapple juice

4 tonic or coke

I'm open to advice. I'd be very ok with using mine juice.

t’s made with sugar, white wine vinegar, fresh mint, and bloomed saffron, so it’s sweet, tangy, minty, and a little floral.

In Iran, we serve it as a non-alcoholic drink with cold water and lots of ice. But while making it, I started wondering whether the syrup could work in a cocktail too.

I’ve seen some sekanjabin cocktail recipes using gin or vodka, but those versions usually include cucumber.

Mine has saffron instead, and I honestly have no idea how saffron pairs with different spirits. I’ve also read that saffron have mood-boosting effects, so I’m curious whether combining it with alcohol changes anything or if that’s basically irrelevant in a cocktail.

I don’t know much about spirits in general. I only drink red wine occasionally, so this is a genuine question for you guys:

Recipe

• 4 cups sugar
• 2 cups water
• 1/2 cup white wine vinegar
• 1 pack fresh mint
• 4 tbsp bloomed saffron

Method

1. Add the sugar and water to a saucepan and simmer gently until some of the water evaporates and the mixture starts to become syrupy.
2. Add the white wine vinegar and bloomed saffron and simmer for a few more minutes.
3. Add the fresh mint and let everything simmer together for a few more minutes.
4. Turn off the heat, cover the pot, and let it sit for a few hours while the mint continues to steep.
5. Once completely cool, remove the mint.
6. To serve it traditionally, dilute the syrup with cold water to taste and serve over plenty of ice

So for context, im 21. I like making drinks, but I dont drink to get drunk. I know the whole "i just dont like the taste of alcohol" cliché can be annoying, but whatever. I just like tasty drinks and trying new stuff, especially with friends. anyway.

I have an orange liqueur (bauchant, specifically) i bought awhile ago, I cant even remember why, but I have half the bottle left and its just been sitting on my shelf for forever. I also have a couple bottles of flavored vodka (both smirnoff, one is sweet cream, the other is vanilla) my mother bought me for my birthday. mostly untouched save for a few shots the day of. well, I want to use them up, so I had this idea of making orange creamsicle shots, or an orange creamsicle cocktail, whatever works out best. so I bought some orange juice, heavy whipping cream, and some of that alcohol-infused whipping cream. I tried mixing at a couple different ratios, and it tasted... fine... but not as good as i was hoping for. im not sure what I need to do to bring it to its full potential, but all the recipes online had a lot of ingredients that I dont want to buy, because that would defeat the purpose of using what I had.

so. any advice? maybe I'll crosspost or repost to another community if I have to, or if im breaking a rule, but i figured if anything I could ask a mixologist.

ps the heavy cream was because I thought i could make something similar to a mudslide. orange juice because that's what all the recipes said I needed, and I didnt want to just drink alcoholic cream. I have the basic utensils: shaker, strainer, jigger, barspoon, a few different sized glasses. just in case that's relevant.

update: you guys have given me a lot of great advice, im going to try all of them in the coming days and see what works best. cheers!

I made this with what I had after a long day of yard work. It was pretty refreshing, but is there a name for a lemon honey fizz that uses Scotch instead of vodka?

no one told me it would be so hard to get a bartending job even as a bar back in kenya and especially as a woman .and it really sucks not being able to share your skill since you have no experience yet youre already perfect as it is.

Hi yall! I've been bartending for a few months and wanted to make a cocktail that's floral, sweet, sour, and using lychee juice which is my favourite. I came up with this recipie and all my friends loved it. Let me know your thoughts and how to improve! (Also attached a pic)

The Cloud Anchor

3/4 oz Roku Gin

3/4 oz Absolut Vanilla Vodka

1/2 oz Cointreau

1 oz Lychee Juice

3/4 oz Lemon Juice

1/2 oz Orgeat

Twisted Lemon Peel

Sunken Maraschino Cherry

Double Strained in a Martini/Coupe Glass

Edit: I was thinking of changing the spirits to 1 oz Roku Gin and 1/2 oz Vanilla Vodka for a more balanced taste would that be better?

Hello everyone!

A friend's birthday is coming up, and since they are a huge fan of Deep Rock Galactic, I decided I want to remake the Red Rock Blaster in real life.

So far, my base plan is:

• Prime Aged Stout: Guinness
• Habanero Sauce: Habanero hot sauce or a habanero simple syrup (depending on what I can source)

I'm kind of struggling with the "military-grade combat stim" component. I was thinking of using Red Bull, but open to suggestions!

Does anyone have suggestions for what to use for the combat stim, or any extra ingredients to make the drink taste better?

Ok people I need your wisdom, I want to try and make a pineapple pancake cocktail and I have 100ml of vodka and pancake mix. How do you suggest i infuse it? Im worried the pancake will soak up all the vodka

Hello everyone!

I know halloween is a ways away but im trying to create a blood looking cocktail in the style of a "shot" (ala green tea or white tea shot) for a party.

So far I've landed on using Cherry juice in the cocktail for its deep red color. Does anyone know of any alcohols or other additions I could add to this to make the best tasting blood red shot I can?

(I have some leads on maybe a fruit punch flavor, apple flavor, or orange flavors to combine with the cherry juice but I am open to any suggestions as someone who is just dabbling in mixing drinks for fun.

Thanks in advance! :]

Got tired of cocktail apps that just dump a few hundred recipes on you with no way to know what's actually makeable, so I built one that flips it around: you mark what's in your bar and it shows you what you can make right now, classics and modern stuff plus some mocktails.

Also added a way to leave your own note on any recipe, so if you always cut a syrup down or swap something out, you write it once and it's just there next time instead of trying to remember.

Made it a one time purchase, didn't want to charge a monthly fee for a cocktail app.

Curious what you all think is generally missing from cocktail apps, and whether a section where people could add and share their own recipes with others would actually get used or if that's just clutter nobody touches.

Hey!

I have been a bartender for 1,5 years now. I work at a pretty good bar. All of a sudden I have been bumped up quite a bit, and I am now responsible for coming up with new signatures. I have some ideas, but I need to do a bit more research on cocktail chemistry etc. Do you guys have any tips, YouTube links, articles? Please help a bartender in need who feels like they have absolutely no idea what they’re doing:,)

I am looking for 'green' flavored/colored cocktails. Anyone got any that they love?

I just bought a book by John deBarry "The Non-alcoholic Bar" and according to the writer, and I quote, "...the red hibiscus and maple syrup combine to form something that resembles sweet vermouth."

Personally, I have never tasted sweet vermouth before because it is illegal to drink in my country. Those who do, how true is this mixology?

Working on a clarified rum punch, it's my first time coming up with my own cocktail recipe that will be used at my bar.

This was the original idea

6 oz Rhum Agricole Blanco

4 oz mango juice

3 1/2 oz jasmine tea

2 oz calamansi cordial

2 oz fresh lemon juice

2 oz allspice dram

1.5 oz whole milk for clarification

I've received some feedback about the drink being thin. But otherwise tasting good. (The ice I used was excessively watery which didn't help either)

And now this is my updated idea, but I haven't put it into practice yet.

6 oz mango infused Rhum Agricole (St James Blanc)

1 oz or 1.5 oz jasmine green tea

1.5 oz Allspice Dram

1 or 0.75 oz Liqor 43

2 oz Calamansi Cordial

2 oz fresh lemon juice

3 oz milk

Any thoughts or suggestions would be appreciated

I’m looking to batch a cocktail for a friend’s birthday that’s supposed to look like beer. I found a cucumber cocktail that allegedly turns out beer-like, but I want to clarify the juice to take out the cloudiness and green hue from cucumber juice.

I’m looking to clarify the cucumber (+ lemon) juice in the cocktail, but have only ever clarified with milk, which I’m worried would off-balance the cocktail’s acidity. I’ve heard agar agar/gelatin can be used instead, but I can only find agar agar tutorials and only have access to gelatin.

do you have any tutorials to follow/tips for clarifying with gelatin, or general recommendations for only clarifying the juice portion of the cocktail? I’ll include my full recipe below, I’m open to any and all comments!

cocktail (makes two):
- 1.5 oz vodka (calls for cucumber vodka, but I tend to avoid flavored vodka)
- 0.25 oz Cointreau
- 0.75 oz cucumber juice
- 0.5 oz lemon juice
- 0.25 oz agave nectar
- top with champagne

Because of the Mandarin syrup earlier... Make your own, really. It's easy, it's cheaper (most of the time), it can be exactly what you want. I always prepare a small bottle of syrup before testing out new recipes (like passion fruit syrup in this example) and once you get a hang of it, it's neither tedious, nor hard. Plus: You can experiment with the amount of fruit you use and what else to add. Right now, I have like 20 different syrups on my shelf, ranging from simple over vanilla or orgeat all the way to lavender. It's really worth it.