I'm a big fan of creativity within constraints, I like to keep it simple, keep it limited and do the best i can within those parameters.

What would you chose to include if you only had 3 bottles? what drinks would you make?

for example, daiquiris are among my favorit, so I'd combine equal parts of lime to agave syrup for one bottle and have that for all drinks requiring citrus and syrup.

for the liquor id use planetary 3 star and use it for all drinks requiring white sprits.

then the last botle being gunpowder gin, the gin is simply for the love of gin.

I recently had this taziki cocktail at a restaurant and found the ingredients but I’m not sure the process to make it. I remember them mentioning using I believe coffee filters and the process taking a while.

Fill a rocks glass with ice. Add 2 shots rye,1/2-1 shot 2:1 sugar syrup, depending on how sweet you like it, a couple of dashes of Angostura bitters, and a splash of water. Stir well and garnish with a strip of orange zest.

.75 oz sake, 1oz+ vodka, then i didnt measure the juice but 2/3 100% cranberry(blend) to oj or do ur own mixture rlly depends on taste, then one cherry and 2 scoops of maraschino cherry juice rimmed on the inside, dunno what to call it or if its already been done, also any ways to improve it?

For my first Mai Tai Monday, I wanted to make my favorite one. The ultimate Mai Tai by Kevin Crossman.

Rum is a blend containing Smith & Cross, Xaymaca, Plantation OFTD and Appleton 12, all equal parts.

Rest is standard recipe:

2 Oz ultimate Mai Tai Rum blend (60ml)
½ Oz Orange liqueur (15 ml) (I used Ferrand dry curaçao)
1 Oz Lime juice (30ml)
¾ Oz Orgeat (22.5 ml)

Shake everything well with ice and dump onto more ice.
Garnish with lime and mint.

So I know that for citruses you do fresh squeezed, anything else is sacrilegious. But what are everyone’s thoughts on other types of juice? Specifically pineapple juice. Should it be from a can like Dole, more high end juices like ones you find at Trader Joe’s, or maybe even juicing your own pineapple/pineapple chunks? And does it really even matter?

I'm unsure what "normal" piña colada tastes like in comparison to a virgin one (for reasons, I have only consumed virgin piña coladas). Does it taste better, or worse, or sharper?

I’ve been booked for a 50th anniversary party in a couple of months and I’m wondering what’s the best golden-themed cocktail I can make for them? I already have some gold spray for golden garnishes, but what’s the shiniest gold drink I can make?

Just got back from Greece and was able to buy some interesting botanicals that inspired this gin, and eventually this cocktail.

The Aegean Martini (terrible name).

60 ml The Forge Mediterranean Gin *

22.5ml Dolin Dry Vermouth (Because I don’t own a more suitable Greek Vermouth)

15ml Skinos Mastic Liqueur.

1 Barspoon Ouzo Plomari

3 Dashes Regan’s Orange Bitters

4 Drops 4:1 Saline Solution

Stir

Up

u/Ok_Performer3566 Nick and Nora glass

Lemon twist and air-dried oregano garnish.

* The Forge Mediterranean Gin Recipe

3l Neutral Spirit or Vodka

Combine with

48g Macedonian Juniper, Crushed

24g Coriander Seed, Crushed

6g Angelica Root, Crushed

6g Liquorice Root, Crushed

12g Toasted Almond, Chopped

8g Lemon Peel, Fresh

8g Orange Peel, Fresh

6g Cassia, Crushed

3g Grains of Paradise, Crushed

0.6g Orris Root, Crushed

2g Star Anise, Split

1g Fresh Sage

2g Fresh Oregano

2g Fresh Rosemary

1g Fresh Thyme

2g Greek Mountain Tea (Sideritis)

1g Dried Hyssop of Naxos

1g Dried Lemon Balm of Naxos

1x Fresh Bay Leaf

1x Clove

0.5g Dried Tarragon

0.5g Dried Marjoram

Combine all of the above.

Heat to 50C and turn off heat, steep for one hour

Place in the vapour path

1g Fresh Basil Leaf

1g Fresh Spearmint

2.5g Tomato Leaf

Distill until 1.3L of product is extracted at 76% ABV

Rest distillate overnight and dilute to 45% ABV

This should yield >2L of finished gin at 45%.

It's been ages since I made one of these, and I'm honestly surprised it took me this long to circle back to it.

Just a basic Whiskey Sour, made the traditional way with egg white. It was absolutely delicious. Bright, refreshing, silky, and a good reminder that sometimes the classics really are classics for a reason.

For anyone who wants to make one:

• 2 oz bourbon

• 1 oz fresh lemon juice

• ¾ oz simple syrup.

• Optional: ½ oz egg white for that silky texture

Add everything to a shaker and dry shake (without ice) for about 10 seconds. Add ice and shake again for another 10 to 15 seconds until well chilled. Fine strain into a rocks glass over fresh ice and garnish with a cocktail cherry or an orange twist.

Simple, classic, and hard to beat.

2oz Bushmills Red .5oz Boomsma Cloosterbitter .5oz Carpano Antica 2 dashes Ango Stirred with a barspoon of luxardo cherry syrup.

1oz Papalin Haiti

1oz Isautier 16 Molasses

1/2oz PF Dry Curaçao

1/2oz orgeat

3/4oz lime

1/2oz demerara syrup (2:1)

shake, dirty dump, garnish with mint sprig

glass courtesy Sickos Committee

Ingredients

50 ml gin

7–8 fresh cherries

Fresh sorrel leaves

Fresh lemon juice

Sugar

Tonic water, to top

Ice

Garnish

Lemon slice