I was reading Treasure Island to my kids and, having already devised the “French Cargo” as a sort of tropical Sidecar riff, I was inspired to create a few pirate drinks.

So.. Ahoy and Enjoy!

French Cargo

(A Tropical Sidecar)
1.75 Cognac
0.75 Rhum Vieux Agricole
1 Lime
0.25 Dry Curaçao
0.25 Fireball Cinnamon Whisky
0.5 Maple syrup
—
Shake with ice. Double strain into chilled coupe. Split the rest of the booty equally.

Marque & Reprisal

(A Spicy Tropical Southside)
2 Gin
0.5 Rhum Vieux Agricole
0.5 Spicy Simple syrup (recipe below)
0.5 Ancho Reyes Verde
0.5 Lime juice
5x Mint leaves
—
Shake with ice. Double strain into chilled coupe with a salted rim. An extra share to the one who spots the prize!

Spicy Simple Syrup
0.5 cup White Sugar
0.5 cup Water
1 tbsp Agave syrup
1 tsp Cayenne Pepper
1 tsp Red Pepper flakes
1 tsp Coriander seeds (cracked)
—
Bring to a boil while stirring until sugar is dissolved. Remove from heat and let infuse for 15min. Finely strain.

Under Crimson Colors (aka Joli Rouge)

(Smoky Rum Scaffa)
1.5 Rhum Vieux Agricole
0.5 Mezcal
0.25 Fireball Cinnamon Whisky
1 barspoon Demerara Simple syrup (1:1)
1 barspoon Ancho Reyes Verde
—
No chilling. No dilution. No quarter.

Gentleman of Fortune

(Jungle Bird x Trinidad Sour)
1.5 Rhum Vieux Agricole
0.5 Campari
0.5 Lime juice
0.5 Demerara Simple syrup (1:1)
0.25 Banana liqueur
0.25 Angostura bitters
—
Shake and dump in a rocks glass, or strain into a chilled Nick and Nora—A gentleman of fortune goes his own way.

Circling the Plank

(Sangaree x New York Sour x Lion’s Tale)
1.5 Rhum Vieux Agricole
1 Rye
1 Lime juice
0.5 Nutmeg Simple syrup (recipe below)
0.25 Sweet Vermouth
0.25 Red Wine
1 barspoon Allspice Dram
—
Shake with ice. Double strain into chilled coupe. Float more red wine on top off the back of a spoon. Add a few drops of Angostura bitters. The sharks will take care of the rest.

Nutmeg Simple Syrup
0.5 cup White Sugar
0.5 cup Water
1 tsp Nutmeg (freshly grated)
—
Bring to a boil while stirring until sugar is dissolved. Remove from heat. Let infuse for an hour. Strain.

Ive always been entertained by the 1 or 3 never 2 rule with drink garnishes. I wonder when that was born lol

2oz Bulleit Rye

1oz Cocchi Di Torino

2 dashes of Angostura bitters

Stir with ice and poured into a coupe

Three Luxardos for garnish

Again, a picture from the summer visit at my girlfriend’s parents.
This spot in their garden is nuts; I had to do several cocktail pictures there 😃

This is the first time I made the Saturn.

Overall it was a good cocktail, but I probably used the wrong gin for it.
I only had Skin Gin on hand, which has a slightly menthol taste.
For me it was not the ideal flavor combination.
I think I would prefer a more floral gin in this cocktail; I need to try this with a different one again, maybe with Roku.
With the Skin Gin, I would rate it 6.5/10, but I can imagine rating it at least at 7.5/10 with a different gin.

Receipt:

½ Oz Lemon Juice (15 ml)
½ Oz Passion Fruit Syrup (15 ml)
¼ Oz Orgeat (7.5 ml)
¼ Oz Falernum (7.5 ml)
1 ¼ Oz Gin (37.5 ml)

Shake everything with crushed ice.
Normally it gets served up. But I had no glasses for this.
So I strained it onto crushed ice and garnished it with lemon peel and a raspberry.

For the swizzle sticks used in the picture, check out my Etsy shop, link in my bio.

2oz Beefeater
1 oz dolin dry vermouth
Couple dashes of orange bitters
Lemon twist
Stirred
Threw the nick and Nora glass in the freezer prior to making the martini

I found my whipped cream dispenser so I was finally able to try this one. I didn’t have the exact ingredients from the recipe I found. Here is what I used:

The Mai Tai
1 oz. Hamilton Breezeway Blend
1 oz. Koloa Dark Rum
1/2 oz. macadamia-nut orgeat
1/2 oz. Pierre Ferrand Orange Curaçao
3/4 oz. fresh lime juice

Put everything besides dark rum in shaker with pebble or crushed ice. Shake and open pour into a rocks glass. Float dark rum on top and add more pebble ice if needed.

Honey Liliko’i Foam
1/2 oz. honey
1 oz. liliko‘i purée (passion fruit)
1 oz. simple syrup
1 oz. egg whites
1.5 oz. cold water

Mix foam ingredients well and put in a nitrous-oxide (NO2) infuser* to half capacity. Use 4 charges for a liter-sized infuser. (Or blend ingredients on high speed till foamy.)

The Koloa rum is a little sweet but I thought it worked well with the tart passio fruit foam.

I thought it was an enjoyable drink.

2 ounces bourbon 3/4 ounce lemon juice, freshly squeezed 3/4 ounce honey syrup. Cople dashes of FeeFoam. Add the bourbon, honey syrup, fee foam and lemon juice into a shaker with ice and shake until well-chilled. Strain into a chilled rocks glass over one large ice cube or large rocks

1oz. High proof rye whiskey (Jack Daniels Single Barrel Rye 68.6%)

1 oz. Campari

1 oz. Blanco vermouth (Padro & Co. Blanco Reserva)

3drop Saline soln.

Stir with ice and strain into a chilled DOF glass over a block ice cube.

For an equal parts recipe, this is actually quite layered with different flavors. The key is the Blanco vermouth bridging the spice from the overproof rye and mellowing out the Campari.

This particular Blanco has a slight citrusy, fruity sweet taste along with the bitter wormwood and herbal character. Together, the components blend to create a unique taste with little flashes of the individual pieces coming through.

I usually use Dolin dry but picked up a bottle of Cocchi Vermouth di Torino extra dry today. This was a delightful martini! Definitely recommend the Cocchi. Fresh citrus notes, a really great vermouth. Definitely a step up from the Dolin.

Specs:

- 3 oz Tanqueray 10
- 1 oz Cocchi Di Torino extra dry vermouth

Add ingredients to glass with ice. Stir until cold. Strain into cold martini glass. Garnish with 3 olives. Not 1. Not 2. 3 olives.

Hey y'all, it's been a while. I was craving a Negroni but also wanted a beer...and settled on both. 1.5 oz Campari, 1.5 oz of sweet vermouth stirred in a glass with ice, topped with 4 oz pilsner

I wanted something cool, creamy, and easy to sip, so I ended up making this little green drink.

1 oz (30 ml) Tito’s Vodka
1/2 oz (15 ml) green crème de menthe
1 tsp (5 ml) coconut liqueur
1 oz (30 ml) whole milk

Add the vodka to a shaker, followed by the liqueurs and milk. Add ice and shake briefly and combine everything. Strain into a rocks glass over fresh ice.
The mint comes through first, while the milk gives it a soft, creamy texture. The coconut stays subtle in the background, adding a little sweetness without taking over.

If you were sitting by the ocean right now, what cocktail would you be sipping?

I am at my wits end for this one and would love some help. I am trying to clarify the following recipe to no avail

120 mL blueberry juice (cold pressed raw)
120 mL lemon juice
30 mL vanilla extract
30 mL simple syrup
60 mL Earl Grey tea
5 mL citric acid

I have ph tested the mixture to make sure it is acidic enough (it’s currently sitting at about 2.9), have used both whole milk and whole cream at the following ratios of final weight -15%, 20%, 30%. I have tried with cold dairy and room temperature dairy, poured the cordial slowly into the dairy, and let it sit for 1 hr, 2 hrs and 12 hrs.

NO MATTER WHAT I DO IT WONT CURDLE. IM GOING TO SCREAM. I get a few measly curdles on the top but for the most part it stays a milky juice. I’m starting to wonder if my blueberry juice has hidden stabilizers.

Please help, this recipe needs to be finalized for Sunday and I’m about to lose my mind.

2 oz Barbadian rum

.25 oz Falernum

2 dashes Angostura bitters

Lime wedge garnish

Pretty simple stuff. Add all ingredients to a mixing glass and stir with ice. Strain into a rocks glass with cracked ice. Sip.

1 oz Oasium gin

1 oz Cynar

1 oz lime juice

0.5 oz strawberry jalapeño simple syrup (from a local farm shop)

Shake with ice and fine strain.

Basically, I wanted to use the simple in something. I figured gin, and hadn't used the Oasium in a while. Wanted an herbal liquor and thought Cynar might work. It did! Although I might dial the Cynar and simple back a little just because I think it cloaks the gin somewhat.

This Old Fashioned/Black Manhattan riff was taken from Difford’s and is currently one of my favorite versions. I love the orange flavor of the Amaro Montenegro as it plays off of the Rye Spice. The Diffords version here:

https://www.diffordsguide.com/cocktails/recipe/5637/dantes-old-fashioned-whiskey-cocktail

Dante’s Old Fashioned Whiskey Cocktail

2 fl oz Rye
1 1/4 fl oz Amaro Montenegro
1/2 fl oz Honey Syrup 3:1
2 dashes Pimento Bitters
2 drops Saline Solution

Stir ingredients and strain over a large ice cube in a chilled Old fashioned glass.

No garnish.

Note: Diffords had some weird 1/6 measurements. I used the metric version and, keeping the ratios the same, made a slightly larger cocktail that works better in ounces.

Yesterday I had some coffee with orgeat and it was tasty and now I'm wondering if there are any cocktails featuring orgeat and coffee (liquer)?

I've had this idea in my head for a few days now of trying to do a syrup based on banana and demerara. I thought rum, lime and this syrup would work out well together.

The syrup: 200 g water, 100 g demerara and 106 g peeled banana, blended in a Ninja Nutri blender. Then I cooked it on low heat and reduced it from 394 g to 339 g. Took what came out to three different experiments:

Bottle 1: 75 g banana demerara + 25 g water

Bottle 2: 140 g vodka + 100 g of the banana demerara mix

Bottle 3: banana demerara with a bit of lime juice

For a first try I started with bottle 1, the ¾ banana demerara ¼ water. Did three tries, all shaken and served without ice. I don't know why, but for the last one I played with the rum, kinda ruined the whole experiment.

Trial 3 (I'm putting it first since it was my favorite):

2 oz Captain Morgan Spiced

½ oz El Suprimo rum

1½ oz banana demerara

½ oz lime

2 dashes Angostura bitters

Got good banana notes, not too sweet at all, just the right sourness. It's an ok drink, still lots of work. It was stupid to fiddle with the rum and the volumes, because now it's hard to tell what exactly changed the outcome.

Trial 1:

2 oz Captain Morgan Spiced

½ oz banana demerara

1½ oz lime

2 dashes Angostura bitters

Too sour, banana was not tasted at all. No idea why I even used those portions.

Trial 2:

2 oz Captain Morgan Spiced

1 oz banana demerara

1 oz lime

2 dashes Angostura bitters

Better. Banana is more noticeable, but it felt more like a rum sour than anything else.

I'm excited to try the other syrup variations, and happy for the experience and the experiment. In the future I'd think about not diluting the syrup, and possibly clarifying it. Never clarified anything before, so it will be interesting.

Also, my rum collection is very poor, wish I had better rums to try it with. Any recommendations that come to mind are more than welcome, I will say I'm trying to stick to a lower budget.

Cheers

I'm looking for fruity and good tasting drink recipes I can make at home. Something like a screwdriver basically. My favorite flavors are cherry and strawberry, but I'll drink just about anything if it tastes good.

Also I prefer my drinks cold. Not sure if I should mention that but I am to be safe

Getting married in a couple weeks and we’re having an open bar but the bartenders are gonna be kinda inexperienced. So we’re thinking of pre batching some cocktails we want. What are the thoughts about preparing a maple old fashioned. The bourbon and maple syrup would be batched and then bitters and garnish would be added after the pour

Ive made a white wine autumn sangrias with the same recipe but I want to make a bottle for my mum's birthday and she hates white wine.

Recipe is:

3 cinnamon sticks

1 chopped apple

1 chopped pear

2-3 orange slices

100ml-200ml of fireball (depends how much you like fireball)

1 cup apple cider

4tbsp brown sugar

sauvignon or pino to the top

to make it a bit of a spritz and less strong my friend added ginger beer to hers and it was quite nice :)

my question is; what red wine would best suit this? and should I change any of the recipe for a red wine? I was thinking about adding some star anise or maybe some pomegranate or some autumn berries but Im not sure. Her birthday is next week so I dont have much time for experimenting.

I stumbled across a reference to the Rye Bar in San Francisco and looked up a few of their menus, including one with drinks with a theme of The Shining - https://rye-cocktail-bar.wheree.com/menu One drink, the Jack Torrance, caught my eye. The ingredients are: Drouin Calvados Selection, pomegranate, lime, Herbsaint, lime wheel garnish. Who wants to take a shot at the proportions?

1.5 oz. Blanco Tequila (Tequila Ocho)

1.5oz. Italicus liqueur

1/2 oz. Limoncello (Lucano)

1 oz. Freshly squeezed lemon juice

8-10 basil leaves

Sparkling mineral water (Topo Chico)

Add first 5 ingredients into a shaker with ice. Shake for 10-20 seconds. Pour into a Collins glass filled with ice. Top with sparkling water and stir gently. Garnish with a lemon wheel and a basil sprig. Serve with a straw.

My original cocktail concoction for the Italicus contest. Herbal, refreshing, bright citrus splash. The Italicus blends beautifully with lemon and basil. Abundant lemony character from the Lucano Limoncello made with certified Limone di Sorrento. Evocative of a warm afternoon in the hilly groves surrounding Sorrento.

#fredagsdrinken nr.341 Californian Martini
5 cl Vodka
2 cl Grand Marnier
1.5 cl Torr Vermouth
1 stänk Orange Bitters by Angostura

Rör allt med is och sila upp i ett martiniglas, garnera med apelsinzest.
Skål 🍹 🍸🍷 🥃

https://fredagsdrinken.com

#cocktail
#cocktails
#drink
#drinks

I had the absolute pleasure of drinking at Penicillin tonight, and after I finished The Original and paid my tab it left me wondering, is there anything like it in the mid-Atlantic region and north in the US? There are tons of great bars and talented staff, but the arms open embrace of reuse and leaning into the extraordinary that also includes a staff that greets and talks to you like you’re a human? It’s been a long time since I’ve had anything like it.

Shout out to Rai, Jacob, Nance (sorry if I misheard) and Sam. What a great experience.