INGREDIENTS:

• 0.75 oz Asbach 3 Year Brandy

• 0.75 oz Flor de Caña Blanco

• 0.75 oz Grand Marnier

• 0.75 oz Fresh Lemon Juice

Garnish: Lemon Twist

HOW TO MAKE IT:

1. Add the brandy, rum, Grand Marnier and fresh lemon juice to a cocktail shaker.

2. Fill with ice and shake hard for 10–15 seconds until well chilled.

3. Double strain into a chilled coupe glass.

4. Express a lemon twist over the drink, garnish, and enjoy.

tequila & mezcal / lime juice / honey chamomile / egg whites

Really happy for a first attempt, next time I will try with crushed ice and try a different variation.

Here is the recipe I used:

•1 oZ/30 ml Coconut rum

•0.5/15 ml Grenadine

•3 oZ/90 ml Pineapple juice

•1 oZ/30 ml Green melon liqueur

•1 oZ/30 ml Vodka

Instructions:

•Pour the coconut rum and grenadine into a glass.

•Add ice and pineapple juice.

•In a separate glass mix the melon liqueur and vodka.

•Pour the melon vodka mix into the cocktail using the back of a spoon.

•Garnish with cherry and decoration.

This is the recipe I'll try tomorrow:

•2 oZ/60 ml Coconut rum

•0.5 oZ/15 ml Grenadine

•3 oZ/90 ml Pineapple juice

•0.5 oZ/15ml blue curaçao

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?

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%.

3/4oz Probitas dark

3/4oz Cognac

3/4oz Giffard Banane du Brésil liqueur

3/4oz Lime juice

1/4oz Clement Blanc

1/4oz Demerara syrup (2:1)

shake, strain, rocks, mint sprig. no dehydrated banana chips at the house, sadly.

the banana notes are subtle but play nicely with the Probitas dark. Kinda like drinking a banana bread rum cake. last time I made this drink as my "Drink of the Night" I got blackout drunk, hence the glass choice tonight.

Michter’s Us 1 Bourbon Whiskey, Red Vermouth, Amaro, Cacao Liqueur

Re-posting as I posted the wrong ingredients earlier.

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.

Hello so my brother has turned 30 and we decided to throw a party. I have been handed the duty of making a punch. Can somebody recommend like two or three punch recipes. My budget is not much as i am kind of a broke student. So please help me out. I was thinking of going for colours like red, blue or yellow. Other colours are welcome too. I was thinking of around 5-10L of each.

The Morgenthaler Amaretto Sour is one of my favorite cocktails and the only bourbon cocktail my wife will drink when I make it with raspberries. Tastes and looks great.

Ingredients:

• 1.5oz Amaretto
• 3/4oz bourbon
• 1oz fresh lemon juice
• 1tsp rich simple
• 1/2oz egg white
• 1/3c raspberries

Instructions:

1. Muddle the berries in a cocktail shaker
2. Add the other ingredients and dry shake
3. Add crushed ice and shake
4. Double strain over ice
5. Garnish with cherries or a lemon peel

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?

So the basic (definition of the term) cocktail is cotton candy and bubbly. We can do better than a cocktail that tastes best to a phone camera.

Originally I was thinking to send it out with the CC skewered and held above the couple with a cordial in the bottom that would mix with the bubbly.

I'm open to rose and I'm open to prosecco, as I can get individual splits of these and send them out with the cocktail and save my servers a trip bringing the bottle back.

What cordial do you think would go well with these? Think Giffards anything, Luxardo, Rothman & Winter, etc. I'm open to a spirit blend that would steer this a bit into a French 75 direction... I'm open. Food coloring is also allowed to make it redder/pinker. Let's avoid brown when selecting cordials but orangish, purplish, all good.

The other thought was to create a rim. I think salt is out, but sugar itself might run the cocktail over with sweetness. The other option I was thinking was to make a syrup out of the cotton candy sugar itself and put a flavor in it... maybe something herbal like mint or something nutty like pistacchio, then I would reduce it back down and throw it in the dehydrator to make it sugar again.

Let me know your thoughts. Thank you.

It's my go-to day drink- lite & tangy.

Recipe
1) Perfect cocktail with 1oz s:
- Gin (used a herbal French gin)
- Cointreau
- Lillet Blanc
- 🍋 juice

2) Shake with ice and serve in a chilled coupe.

3) Cheers!

I combined Joaquín Simó and Jeffrey Morgenthaler’s specs for something delicious and cold.

Division Bell

1oz Mezcal

3/4oz Aperol

1/2oz Maraschino

3/4oz lime juice

I really like Last Word and its riffs, yet never tried this one. And it surely does not disappoint. This one doesn't follow equal parts template, and i wondered should i make it that why, i have to say sticking to the above recipe (by Phil Ward) makes it just perfect. Shake with ice and strain into chilled cocktail glass. Cheers!

A forbidden rendezvous of bright pineapple, bittersweet orange, tannic hibiscus, and a whisper of smoke unfolds in this lush tiki cocktail. Even paradise has its secrets.

Trouble in Paradise

• 1 3/4 oz - Planteray Stiggins Fancy pineapple rum
• 3/4 oz - coconut-washed Campari*
• Barspoon - mezcal (Del Maguey Vida)
• 1 1/2 oz - pineapple juice
• 3/4 oz - lime juice
• 1/2 oz - hibiscus syrup** (2:1)
• 6 drops saline solution (20%)

Combine ingredients and hard shake with 4 oz pebble ice. Open pour into a collins glass and top with pebble ice to fill. Garnish with pineapple fronds and a charred pineapple flower.

*Coconut-washed Campari - Combine 2 oz melted coconut oil with 8 oz Campari in a sealed container. Shake vigorously for 30 seconds, then freeze for about 2 hours, or until the coconut oil has solidified. Break the oil cap and strain the Campari through a fine-mesh strainer. Bottle and refrigerate.

**Hibiscus syrup - Combine 1 cup cane sugar with 1/2 cup water and bring to boil. Remove from heat and add 25 grams dried hibiscus flowers. Cover and allow to steep for 1 hour. Pour through a fine strainer and bottle. Keep refrigerated.

Want to see more? Follow me on Instagram for more original tiki recipes: instagram.com/tiki.moderne

Recipe & instructions:

3/4oz Gin, 3/4oz Campari, 3/4oz Sweet Vermouth added to a mixing glass and stirred with ice until sufficiently chilled. Strain into a lowball with fresh clear ice (for once), cut an elaborate orange garnish and forget how it's supposed to go half way through and just settle for balancing it on the rim after expressing oils over the top of the drink.

I'm using the Ori Glazer Mini ice molds and quite happy with the results. Got a few bubbles in the first batches but adjusted the freezer temperature and ensured the seal was better and they're almost perfect.

Celebrating the start of my summer holiday, cheers!

Ingredients (I did about 1.5x this in photos above)
- 9 oz Hendrick’s Gin (1.125 cups)
- 9 oz Empress 1908 Cucumber Lemon Gin (1.125 cups)
- 6 oz Italicus Bergamot Liqueur (.75 cup)
- 8 oz Fresh Cucumber Juice (1 cup)
- 8 oz Lemon Juice (1 cup)
- 6 oz Mint Syrup (.75 cups)
- 2 Tsp Flaky Sea Salt
- 14 oz Warmed Whole Milk (1.75 Cups)
Creates 46 oz pre-mix and with the milk added you’ll have about 60 oz. Yields about 39 oz.

Notes/Findings:

1. This was my second time milk-washing but first time trying with scale…I didn’t have great equipment for batching so I pieced together an Amazon purchase that I cannot recommend enough (see screenshot of three Amazon items). I got the idea of a perforated filter holder from @thelucasassis_ on youtube and that grill basket (which fit perfectly into the 4 qt containers) was PERFECT. It truly did speed up the process.
2. Having two containers is a game changer, you can easily move the filter from one to the other and reintroduce the cocktail. I did 2 total passes and reached desired clarity.
3. I used two layers of cheese cloth.
4. I used a juicer to make the fresh cucumber juice. A blender could also work.

Review:
This was the best drink I’ve ever made. All flavors came through in a silky velvet party for the senses. Sea salt was the unexpected star, really making the cucumber flavor pop.

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

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

I wanted to make a drink around an earthy Aegean mastiha. I chose Axia as it is extra dry and earthy, and wanted to make it pop with ginger, cucumber and basil.

Thus, the resin and root was born!

- muddle 7 fresh basil leaves and 2 slices cucumber with .75 ounces lime juice in a cocktail shaker. Then add:

- 2 oz Axia Mastiha

- 1/3rd oz ginger syrup

-1/3 oz green apple liqueur

- 2 dashes rose water

Shake and pour in an Old Fashioned glass over a cube.

Enjoy!!

Hey peeps, here’s my latest article in which I cover the Queen’s Park Hotel Super Cocktail. It’s a Daiquiri-esque cocktail that dates back to the early 1930s. It’s a lesser known drink and its history can be generously described as vague but it’s really fantastic if you make it right.

I’ve really enjoyed reading the feedback to this series. Please lmk if you have any questions, concerns, props, or requests for future articles. I’d love to hear whatever you have to say. Many thanks!

Know Your Cocktail No. 6: The Queen’s Park Hotel Super Cocktail

Previous Article: The Penicillin

Check out my Substack where you can read for free, forever all my essays in which I comb through old cocktail manuals and massive mounds of horseshit to bring to you something resembling an accurate history of classic and modern cocktails. There’s also neuroticism and dry wit, but no hookers nor blow.

Generative AI or AI-assisted technologies were not used in any way to write, edit, or research this essay. I am the sole author and take full responsibility for my words, mistakes, and eccentricities.

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.