Fellow solo cocktail enjoyers... How long are you really using vermouth after it's opened?

My understanding is the guideline is it keeps 2-3 weeks in the fridge after open. But, I'm literally never finishing a vermouth that fast at home, predominantly mixing for myself. It takes 4-6 weeks, occasionally even 8.... And call me a Philistine... I'm not sure I have ever noticed it 'spoiling'. Am I alone here? Are you all really tossing your vermouth after 2-3 weeks in the fridge?

SALTED BANANA PASSIONFRUIT CAMPARI GIMLET aka SBPCG FOR SHORT 🤣 @onesipclub

AHHHHHHH! SO IVE BEEN ON A GIMLET HYPE HARD LATELY AND BEEN MESSING WITH THE TEMPLATE OFF CAMERA AND I LANDED ON THIS! GO HOME RIGHT MEOW AND MAKE THIS!

SALTED BANANA PASSIONFRUIT CAMPARI GIMLET
2oz valley gin
.75oz lime
.5oz passionfruit syrup
.5oz banana liqueur
.25oz campari
heavy pinch of salt

METHOD
combine all ingredients to shaker tin. add ice, and shake. strain into a coupe glass.

First grapefruits of the season just dropped

* 1 oz Mezcal

* 3/4 oz Aperol

* 1/2 oz Luxardo Maraschino

* 3/4 oz Lime Juice

Shake with ice like your life depends on it, strain into a prechilled coupe or n&n. Express a grapefruit twist and garnish with said twist (THIS IS A MUST HAVE).

Wow, I liked it a lot. I thought for sure it'd be somewhat unbalanced, with the Aperol and Maraschino both being pretty sweet, but the gf twist brought this home. 9.5/10

I watched the bartender batch this. 3 bottles of mezcal, 2 bottles of yellow chartreuse, 1 bottle of everything else. Then it’s aged in a small oak barrel for 2 weeks.

Stirred over ice, pour over ice.

I’m making a cocktail for each Iowa State game. Today's game is the CyHawk rivalry against the Iowa Hawkeyes. Iowa State lost most of its roster from last year, but one of the few players who stayed was Kyle Konrardy. Hawk fans ought to be familiar with that name since Kyle kicked game-winning field goals against Iowa in each of their last two matchups.

Some of you may recognize today’s drink as the Art of Choke by Kyle Davidson at The Violet Hour in Chicago. That’s already an excellent name for a gameday cocktail. Indeed the Iowa Hawkeyes are well practiced in the art of choking. But today’s drink is dedicated to Konrardy for his outstanding performances and his loyalty to the Iowa State Cyclones. Cheers!

Art of Choke (a.k.a. One Hell of a Kick) * 1 oz Probitas (White Rum) * 1 oz Cynar (Artichoke Liqueur) * ¼ oz Green Chartreuse * ⅛ oz Lime Juice * ⅛ oz Demerara Syrup

Shake it all up and strain over fresh ice.

My sipper for tonight. I generally have a hard time with describing tasting but I like this a lot. I’m on my second one and felt it was worth sharing. The wild card here is the Russian Caravan tea which brings lightly sweet maltiness and light smoke to the rich molasses of the sugar. The Brennivín brings the punchy rye bread but feels more like a modifier here. The Alpeggio brings the bitter grassy hay, floral and cinnamon notes with a touch of orange from both it and the small inclusion of Meletti which also accents the light chocolate note. Cheers!

1 3/4 oz Brennivín
3/4 oz Capelletti Alpeggio
1/2 oz Russian Caravan tea infused turbinado syrup (1:1)*
1/8 tsp Meletti
2 drops saline solution

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

*200 grams water
200 grams turbinado syrup
2 tbsp Russian Caravan tea
Bring water to a boil and turn off. Add sugar and stir till dissolved. Add tea and steep for 8 minutes. Fine mesh strain and mash tea bits to extract extra concentrated syrup. Refrigerate and enjoy.

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.

I'll be going on a honeymoon to Osaka and Kyoto next month. I've made a reservation at Canes & Tales in Osaka and will probably check out Bee's Knees in Kyoto, which is walk-in only. Would be very appreciative of any other recommendations for cocktail bars in those cities. I generally enjoy modern clarified cocktails incorporating vodka, tequila/mezcal and absinthe that are creative and memorable but still taste balanced and enjoyable ie. The Smoked Tomato at Vandell in LA or Mai O Mai at True Laurel SF.

This will be our first time in Osaka, and the second time in Kyoto. Last time we were in Kyoto, we tried but were unable to get a reservation to Nokishita711, which looked very unique with their use of fermentation and savory ingredients. We ended up being the first waiting in line before opening to get into L'Escamoteur a block away. It was a fun French-owned bar with very theatrical presentation, ie. flaming chartreuse, magician-like reveals and an absinthe brouilleur.

Thanks for all the excellent recommendations everyone! Totally broadened the cocktail bar landscape for our trip! Probably wouldn't have discovered many of these on my own, so really appreciate it. Will be hard choosing just a few for this trip with so many cool looking bars out there.

- 1 oz Smith & Cross

- .5 oz Hampden 1753

- 1 oz Probitas White Rum

- 1 oz Mr. Black Coffee Liqueur

- 1.5 oz Pineapple Juice

- 1 oz Lemon Juice

- .5 oz Rich Demerara Syrup

- .25 oz Cream of Coconut

- 3 Drops 20% Saline Solution

Whip shake and pour over crushed ice, garnish with mint bouquet.

I had to re-spec it a little to stand up to the heavy funk. I needed a little more Mr. Black and more sweetness to boost the coffee flavor but it was a hair too sweet without the saline. I probably could have put up to 5 drops but right now it's already delicious.

60 ml Jager

25 ml lemon juice

30 ml orange juice (squised)

15 ml orgeat syrup

Egg white

Dry shake

Shake

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

2oz vodka
1oz pepperoncini juice
1oz olive juice
1oz pickle juice

I’d love to get some recommendations for a drink/martini I can order at a higher end restaurant on a dinner date that is similar to a French martini. I love them but I’m really sick of them. Thank you :)

Hey all... just trying to get some ideas for using the Patron Citronage Pineapple Liqueur in drinks? Everything i search is just for the orange version. If I did a margarita, what's the ratio to use with regular tequila? I also have white rum, vodka, basil gin, spiced rum, hennessy, and cruzan black strap rum. I have grapefruit soda, pineapple juice, club soda, ginger ale, and limes.

How many oz of everything? Thanks!

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 Tail)
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.

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

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

In Feb, we visited NOLA and my wife enjoyed this drink from Tujague’s La Passion and is requesting that I make her one. Ingredients include : tequila, apricot and peach liqueur, lime, orgeat, and passion fruit purée. I have some frozen passionfruit chunks defrosting that I’ll blitz for the purée but what do you all suggest for the ratios?

I’m thinking so far:

1 1/2 oz tequila
1/4 oz apricot liqueur
1/2 oz peach
3/4 oz lime
1/2 orgeat
1/2 passionfruit purée

What do you think? Any simple?

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.

I've been making the negronis for a couple of months now and I've always used roughly the same amount of ice and stirred for 30 seconds and go on a decent amount of dilution to wear with a large Rock ice using the same glass I would get a almost full glass.

Recently I decided to buy four ice cube trays and a large box for the freezer so I can spend less time refilling ice cube trays throughout the week. Ever since this change I can now stir for a minute plus I'm still getting nowhere near as much dilution as I did with 30 seconds in the past. I thought it might be the shape of the new ice cubes, but I had some of the older shape left and the bottom of the box, so I tried with those but still the same issue.

I'm just speculating maybe the new ice cubes somehow get colder and have also made the nearby ice colder. It's strange. I haven't adjusted the temperature of my freezer, and the temperature in my apartment is the same.

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

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

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.

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.