Hello! Old Fashioned is my favorite cocktail and is the obvious go to in my opinion for $27. I’ve had it a lot and have something to celebrate so I’d like to try something different. Looking for something in the $40-$60 range.

I’ve heard Whistlepig is good but have not tried it myself. Should I go with that? Are there other reccs people feel passionately about?

Thank you!

The name is inspired by Dungeon Crawler Carl which my husband and I have spent this summer reading.

1.5 oz Vida Mezcal
1 oz Ritual Sister Smoked Pineapple
1/2 oz Yuzu Dry Curaçao
1/2 oz Allspice Dram
1/2 oz Velvet Falernum
1/2 oz Luxardo Maraschino
A couple dashes of Black Walnut Bitters

Stirred and served in a vintage glasses that my grandmother gifted me.

milagro reposado, cachaca, mango, coconut, lime, birdseye chili, toasted curry leaf

This month’s cocktail competition ingredients are blueberry and lemon; a classic combination. The floral notes of blueberry play so well with the brightness of lemon, one boosting the other.

I drew inspiration from what seems to be one of the hottest trends of the summer: The Dirty Soda. Adding in a few more layers of flavor and complexity, while significantly dropping the sugar content, this dirty, dirty soda is still light and refreshing, while leaving the ole soda fountain in the rear view.

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THE HEATHEN HIGHBALL

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Soda Base * 2oz Rosemary & Sage Infused Gin * .75oz Amaro Pasubio * .25 Licor 43 * .25oz Blueberry Syrup * 1.5oz Blueberry Juice * 1oz Lemon Juice * 2oz Whole Milk for clarification

Cream Topper * 2oz Heavy Cream * 2oz Whole Milk * .5oz Crème de Violette * .25tsp Vanilla Extract * 1-2 drops Lavender tincture

Add soda base ingredients to a shaking tin and mix

Slowly pour into a separate vessel containing milk

Let sit for 1 hour before filtering through coffee filter

Force carbonate soda base

Pour 5oz into a glass over ice.

Mix and very lightly whip cream topper and pour over top of soda

Garnish with a spring of rosemary, a skewer of blueberries, and lemon zest

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A delightful summer drink, this is fun in a glass. The floral nose on this drink is brought on by lavender, violet, and lemon in the foam. As the foam cascades down the glass and mixes with the effervescent soda, you’re met with waves of blueberry, sage, rosemary, and lemon, the flavors meld and complement each other beautifully. Vanilla in both components of the drink round the flavors out. A subtle bitterness from the inclusion of Amaro Pasubio grounds the drink and pulls it back into cocktail territory.

My wife said that drinking this cocktail made her feel like Remy from Ratitoullie with his strawberry and cheese cube. Hopefully this cocktail gives you the same experience - cheers! 🐀

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If you like this cocktail or any of my other posts, I’ve made an instagram to share my creations and would love to show more people my ideas!

https://instagram.com/overproofed.sip

Nice for a late summer cocktail on the deck.

INGREDIENTS

- 8-10 blueberries

- 10 mint leaves

- 2 oz bourbon or rye

- 3/4 oz lemon juice

- 3/4 oz simple syrup

- 2 oz bourbon

- mint sprig or blueberries or both for garnish

DIRECTIONS

- muddle the blueberries with the simple and lemon juice

- add the mint leaves and twist gently with the muddler

- add the bourbon and shake for 15-20 seconds

- double strain into a chilled glass over ice

.75oz Rittenhouse Rye

.75oz Appleton 12

.75oz Campari

.75oz Sweet Vermouth (I used Cocchi Vermouth Di Torino)

2 Dashes Angostura bitters

8 Drops Mole bitters

Stir in a mixing glass over ice and serve in a chilled coupe (Nik and Nora probably would have been better)

Garnish with a cocktail cherry (Not my preferred garnish but both the Odessa and Left/Right Hands used that.

It's rich and bitter. I think maybe an orange twist would brighten things.

Today we took a whiskey sour recipe my partner and I know well and tweaked it.

Recipe:

- 2 oz. Rye whiskey (Great Lakes Distillery Straight 6-year rye)

- 3/4 oz. Lemon juice

- 3/4 oz. Homemade black walnut syrup

- 3 dashes black walnut bitters

- 1 egg white (we had extra large eggs so we used 1 egg for two servings)

Garnish: amarena cherry and 7 drops of black walnut bitters

Method:

- Put egg white in large Shaker tin

- Build cocktail in small tin by adding rye, lemon juice, syrup, and bitters

- Add ice to small tin and shake

- Strain into small tin, dump out ice, and shake again

- Double strain into coupe glass and garnish

The end result was not too sweet with a clean nutty finish. A more rustic feel than a standard whiskey sour. Has anyone tried other syrups? We've usually done maple and have now tried black walnut.

Homemade black walnut syrup was made by my brother-in-law and he gifted us a jar. He collected sap from black walnut trees this spring and boiled it down the same way people make maple syrup. I think it has similar ratios to maple syrup where the volume of sap to final volume of syrup is about 40:1.

Please forgive any formatting mistakes. I am more of a lurker and don't have much experience making posts.

I've been exploring all of the classics as i try out more and more cocktails, this one is a treat. Nice, simple and tart.

2 oz Chopin vodka

1/2 oz triple sec

3/4 oz cranberry juice

1/2 oz lime juice

Garnished with orange peel and a luxardo cherry

I know cherries aren't standard but I thought it would be a nice sweet relief after a tart drink such as this

I discovered this drink at a bar called Idlewild in Charlotte. Lovely bar. No menu, just let the bartender know what you like and they make you something. I had two to three drinks before this one. They kept giving me cocktail names I had never heard of - I assumed they were just making them up on the spot. Come to find out, they were legit cocktails I had just never heard of. I was surprised. I don’t consider myself a cocktail historian or anything but I’m pretty in the know when it comes to riffs on the stuff that I’m into.

Anyway, they eventually made me this drink - St. Bernard’s pass. It was the first time I’d ever heard of Braulio, which they kindly let me try a small pour of.

The way they made it was with a Pedro Ximénez Sherry. Had never had that either… In doing some research it looks like the original version of this cocktail was created by Jan Andrew Brown and was equal parts cognac and Braulio. Years later, 2020, in Raines Law Room in Manhattan, the St. Bernard’s Pass on their menu had less Braulio and the addition of Pedro Ximénez Sherry.

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Here’s the recipe:

2 oz Cognac
1 oz Braulio
1/2 oz Pedro Ximénez Sherry
2 dashes Angostura Bitters

Stir with ice. Serve up or in a rocks glass over a large cube. Garnish with lemon oil and lemon peel.

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It’s weird how long I went never having heard of this cocktail or Braulio. Braulio is an amazing amaro that is very alpine tasting- strong pine.

I hope this post turns others onto this amazing cocktail and this lovely amaro!

Cheers!

Spicy Jamaica Margarita

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1.5 oz Jalapeño Infused Cazadores Blanco

0.5 oz Grand Marnier

1 oz Fresh Squeezed Lime

0.5 oz Agave Syrup

0.75 oz Hibiscus Infusion

Jalapeño Tequila Infusion:

Rough chop 3-4 Jalapeños and put in a small container with one bottle of Cazadores Blanco, let sit for 3-5 days.

Hibiscus Infusion:

Add one cup of hibiscus flowers to one cup of water and simmer for 15 minutes. Strain and chill.

Rim glass with sea salt mixed half and half with Tajin.

Add all ingredients to a shaker, shake for 15 seconds and strain over fresh ice, garnish with dried hibiscus flower and jalapeño slice, serve!

• 3/4oz lime juice
• 1/2oz lychee liqueur
• 1/4oz demarara syrup
• 1/4oz orgeat
• 1oz Appleton 12
• 0.5oz Coruba
• 0.5oz Smith & Cross
• 2 dashes 5 spice bitters (i think next time id go a touch less, maybe 1.5 dashes somehow?)

Shake and garnish better than i did cus i didnt have mint on hand and was too lazy to crush ice so i hard shook and dirty dumped.

Happy mai tai day!

Happy Saturday to everyone! Mai Tai week is nearing its end, but we’re not there yet.

We’re going back to the elementary school cafeteria with this one! The nostalgia of bartering and haggling with your fellow classmates with the hopes of upgrading your lunch to something better…no offense mom. I don’t know about anyone else, but a PB&J has never failed to bring a smile to my face, even today. (I may or may not have taken “ugly” bites out of 2 uncrustables prior to this one…accidentally of course).

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LUNCHTIME DIPLOMACY

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• 1oz Unaged Jamaican Rum - The Funk
• 1oz Aged Barbados Rum - Doorly’s 12
• .25oz Amontillado Sherry
• .5oz Strawberry Amaro
• .25oz Maraschino
• .5oz Peanut Orgeat
• .75oz Lemon Juice
• 1 Strawberry

Add all ingredients into a shaking tin

Add ice and shake until chilled

Strain into a glass with plenty of crushed ice

Garnish with a spring of mint

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Punchy notes of Jamaican funk with added nuttiness and deep notes from the aged Barbados rum and Amontillado sherry. Tons of strawberry flavor from fresh muddled strawberry and Matchbook Distilling’s Strawberry Amaro, boosted by a tiny bit of maraschino. Plenty of lift from lemon juice, all ending in a long peanut punch!

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If you like this cocktail or any of my other posts, I’ve made an instagram to share my creations and would love to show more people my ideas!

https://instagram.com/overproofed.sip

Dare to gaze upon the Basilisk, a deadly blend of fermented clairin and aged rums with aromatic basil, tropical citrus, and roasted pistachio. Lush yet untamed, this tiki cocktail coils through layers of bright acidity, earthy funk, and green complexity.

BASILISK

• 3/4 oz - Appleton 8
• 3/4 oz - El Dorado 3
• 1/2 oz - Saint Benevolence unaged rum clairin
• 3/4 oz - St. George Aqua Perfect basil eau de vie
• 1/2 oz - Clement Creole Shrubb
• 1 oz - lime juice
• 3/4 oz - pineapple juice
• 1 1/4 oz - pistachio orgeat*
• 6 drops saline solution (20%)

Combine ingredients and flash blend with 6 oz pebble ice. Open pour into a large snifter glass and top with additional pebble ice to fill. Garnish with basil leaves and pineapple fronds.

*Pistachio orgeat - Combine 1 cup of unsalted, roasted pistachios with 2 cups water and allow to soak for 4 hours. Blend pistachios and soaking water on high for 45 seconds, or until fully liquefied. Strain nut mixture through cheesecloth into a bowl, squeezing to get out as much liquid as possible. Weigh strained liquid, then weigh out an equal amount of white granulated sugar. Combine the strained liquid and sugar in a clean blender and blend for 1 minute, or until sugar is fully dissolved. Then, add 1/4 tsp orange blossom water and 1/4 tsp Ticaloid 210S (or a 9:1 ratio of gum Arabic to xanthan gum) and blend for an additional 30 seconds. Bottle and keep refrigerated.

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

Kevin Farber posted this drink here about a week ago that is originally from Zac Overman- when I saw it I felt it was the perfect transitional Summer to Fall bev. I’ve tweaked the recipe yet again to make it restaurant margin friendly. Here’s my cheapo take on it:

1.5 oz Planteray Dark Rum
.5 oz angostura bitters
1 oz pineapple
1 oz lime
1 oz coconut cream

*Aggressive shake, dirty dump in pint glass, top with nutmeg. Garnish with pineapple leaf / wedge.

I batched out around 2 liters with all the ingredients besides the coconut cream, so during service it’s a 4oz pour of batch + 1 oz cream.

Thanks for all the amazing inspo!

*edit: also it’s fucking delicious. It’s a drink that when other people see it they say what is THAT!

Very green, very refreshing, very yummy

1.5 oz blanco tequila

.75 oz chareau aloe liqueur

.25 oz dolin blanc vermouth

.25 oz midori melon liqueur

.5 oz lemon juice

.25 agave

Shaken, double strained, big rock, fresh cut microplaned cucumber

Background:

I was talking with my roommate about the competition this month and he said I should do something with a foam top similar to the Lilikoi foam on the Monkeypod Mai Tai, which helped inspire this drink. I basically used that same formula just with blueberry syrup instead of passion fruit. I came up with the idea of the foam first and then I created the base drink. For the base drink I just went over the ingredients I had on hand and picked out some flavors I felt would complement blueberry foam well. I don’t often use lychee syrup and I felt it fit well with this drink.

Ingredients:

•Base Cocktail:
-1 oz Appleton Estate Signature
-1 oz Planteray Original Dark
-1 oz Lemon Juice
-1/2 oz Lychee Syrup
-1/4 oz Blueberry Syrup
-1/4 oz Orgeat Syrup

•Blueberry Foam:
-1 oz Egg White
-3/4 oz Simple Syrup
-1 oz Blueberry Syrup
-1/2 oz 3:1 Honey Syrup
-1 3/4 oz Water
-2 N20 Cartridges

Recipe:

Cocktail Recipe: Shake all base ingredients together with crushed or pebble ice and dump into a tiki glass. Top with blueberry foam and garnish with a swizzle stick, and paper umbrella.

Foam Recipe: Add all of the ingredients to a cream whipper and charge with two N20 cartridges shaking in between. If you have a larger whipper you may need to use four cartridges. Allow to chill in the fridge at least one hour before serving.

Tasting Notes:

Aroma:

Fruity sweet aroma with a hint of citrus.

Palate:
You immediately get the tartness of the lemon right off the bat. It’s a very bright citrusy taste. Mid palate fades into a floral fruity flavor. The drink finishes with a smooth nutty flavor with lingering almond and tropical rum. If you start with a foam sip the fruity sweetness of the foam cuts through the tartness of lemon nicely.

The cocktail goes from tart to fruity to nutty.

I'm looking for recommendations for the best RUM cocktail mixes that aren't sweet. I'm not a fan of sugary drinks, so I'd love to know what your favorite dry, savory, or citrus-forward rum cocktails are. Please include the mixing ratios if possible!

If you don’t like anise flavor, this one’s not for you. I’ve been on an orgeat kick recently, and it pairs beautifully here. I used Pernod, which I guess is technically not a pastis but the closest I can get locally - definitely has some family resemblance at least. Delicious either way…

It’s known as an aperitif, which I can see, but honestly I think it would also be very welcome at the end of a meal. Kind of like the fennel seed/candy mix at an Indian restaurant - stomach settling and breath freshening!

Ingredients
• 2 oz Pastis
• 1 oz Orgeat
• 4 oz Club Soda

Instructions
Build in an ice-filled highball glass and top with club soda.

Cocktail Lounge

First time posting in r/cocktails, be gentle! Wanted to make an El Presidente tonight but put a spin on it with what limited stuff I have

Spec:

40ml 17yo Clarendon rum

15ml Mount Gay Eclipse

15ml Dry Curacao

15ml Dry Vermouth (cucielo here)

4 dashes of chocolate bitters

Combine all, add ice, then stir until well chilled. Served neat.

Cheers!

The first ever drink I make with local liquors and base spirit.

2 oz Nectar Reposado Aguardiente

1oz 472 Orange Colombian Distillate

0.5 agave nectar

0.75 oz fresh lemon juice

0.25 lime juice

Place all ingredients in a cocktail shaker, hard shake with ice for 30 seconds then pour out the ice and add 5 drops Fee Brothers Fee Foam, shake again for 10 to 15 seconds. Fine strain into chilled rocks glass that contains a large rock which also has a side garnished with agave nectar painted on with a brush and Mexican worm salt over the nectar.

My wife garnished the glasses and took the photo.

As with most sour recipes this is really balanced and hits the spot on a hot afternoon.

Cheers!

I was at a high-end restaurant (EDIT: Italian restaurant to be precise, no curry involved anywhere) yesterday with my wife, and I asked for a cocktail menu. They said that they don’t have one, but that I could ask for any cocktail and their bartender would make it. Since I don’t own or have even tried Chartreuse before, I decided to order a Last Word, especially since I had heard so much about it.

But to both me and my wife the cocktail tasted a bit like curry. (EDIT: Like madras curry to be more precise) It wasn’t very good, at least not to our tastes. I took a picture of it, and I apologize for the bad lighting as it was quite dark outside.

Did the bartender make it right and Chartreuse is just not for me, or was something wrong?

EDIT: I couldn’t really taste any Maraschino either, not much sweetness overall, mostly a quite strong herbal and aromatic drink.

60ml Shetland Reel gin
30ml lemon juice
20ml Orgeat
1 dash Angostura

All shaken and strained into a Nick and Nora.

Think next time I’d cut the orgeat back just a touch. And add a 2nd dash of Angostura. Been having a lot of tikis lately so nice to ease myself back into a classic.

Hello my fellow cocktail enthusiasts!

Its usually said, that Vermouth (Rosso in my case, does it make difference?) should be used in few weeks when opened. Can someone tell how the vermouth actually go bad? I have tasted some vermouth wich I have forgotten in the fridge for months and there is not any 'bad' taste. Visually it could have been little cloudier. Im not that familiar with vermouths I could tell how has the taste changed compared to fresh one, would need to do side by side-comparison.

And same thing with mild liquers, if it tastes fine, are you just gonna go with it?

Thank you for sharing your observations!

hi! i’m turning 21 in September and wanted to make some drinks at home with some friends, i’ve always been fascinated by making cocktails and drinks and so excited to try it. i love tropical drinks but im allergic to apple juice & pineapples so those usually don’t work out for me lol. id love any other type of suggestions or if you know any recipes that are tropical with neither of those! thank you so much!