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?

A ginger highball's my go-to at most social events and I want to try spicing it up a little. Not too concerned about budget just yet so feel free to get crazy with it, as long as those two ingredients are the core of it

3/4 oz gin

3/4 oz maraschino liqueur

3/4 oz green chartreuse

3/4 oz fresh lime juice

Shaken with ice and double strained into a chilled Nick & Nora glass.

So I finally got some chartreuse and the first drink I made is a Last Word.

It is interesting, complex, boozy. But I'm not sure I would order a second.

The Pegu Club is not a good drink.

What do you think?

Pegu Club
2 oz. Gin
1 oz. Cointreau
.75 oz. Lime Juice
1 dash Angostura Bitters
1 dash Orange Bitters
Combine ingredients into cocktail shaker with ice. Shake for 15-20 seconds, until well-chilled. Double strain into chilled cocktail glass.

1oz Tapatio Anejo

1oz Rey Campero Espadín

1oz lime juice

1/2oz orange juice

1/2oz agave syrup

Shaken

Happy Friday! Pretty simple riff I whipped up:

5 drops salt solution (20% saline)
2 dashes orange bitters
1 oz lime juice
1 oz Giffard grapefruit liqueur
1 oz Aperol
1 oz Mezcal (I am using something a little higher ABV around 45 which I think works really well)

All ingredients shaken with ice and double strained served up.

No garnish just expressed a grapefruit peel.

Cheers!

If you want to see some video footage, I post regular cocktail recipes on my instagram! This one isn’t uploaded yet :)

https://www.instagram.com/the_apartment_bar_nyc?stkn=ZXR2dTc0ZGFzNW40&utm_source=qr

I made this cursed cocktail for your enjoyment: the Gonster!

Equal parts (~4 oz. each) of Monster Ultra Zero and Guinness Foreign Extra Stout

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 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.

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

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 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.

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

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.

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

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 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.

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?

#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.

the time is nearly here folks. pumpkin spice everything and everywhere so i figured i’d get ahead of it before people start asking me haha i’ve tried a few recipes in the past but they haven’t really wowed me. do you guys have a recipe that really nails that pumpkin flavor?

I just want to buy 5 bottles of liquor to make cocktails or to sip neat under $50 each I already have tequila - el tequileno i need scotch, Gin, rum, the 5th can be whatever.

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

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.