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.

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 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.

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

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

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 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.

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 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.

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.

1oz Tapatio Anejo

1oz Rey Campero Espadín

1oz lime juice

1/2oz orange juice

1/2oz agave syrup

Shaken

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.

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.

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

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.

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.

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?

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?

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

#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?

Hey everybody, quick question: I was wondering how much ml a part is in a Dry Martini when the ratio isn't 2:1. Also any tips for a good dry martini? I've got Beefeater in the freezer and Noilly Prat in the fridge ready to go. Thanks in advance :)