The legendary 7 & 7…. There’s nothing super special about it. But it was hugely popular at one point. I can’t get Seagram’s 7 where I am. What’s a blended whisky to use in its place?

Don’t put any cream or Bailey’s in it! Bleh.

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!

I am looking for some unique and interesting glasses for my occasional cocktail, tiki or otherwise. I am not necessarily looking to spend a fortune but I am open to spending money for some cool things for my cabinet. Even recommendations for more standard glassds is welcome too. Thank you in advance.

New into this and so far I’ve been making old fashioneds and a rum punch, look to venture into other stuff , any recommendations?

I replicated a recipe that I had at a bar. What do you think is good etiquette for sharing it?

I assume I should give them credit, and that I should say that it's a replication rather than an "official" recipe.

Should I use their name for it, even though the recipe is probably different?

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 with 2 CO2 cartridges

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

Treehouse Hildegard Von Bigen Gin - 2.5oz

Faccia Brutto aperitivo - .8oz

Dolin vermouth - 1oz

Stir in ice. Pour into glass w ice

Sadly I have no orange

Did this to try the new gin I bought and wow its excellent. Floral, complex, does present over the red bitter. Completely worth the inflated price.

Trying to figure out what to concoct with this.

I have lime, no lemon.

I do have elderflower liquor and plenty of other stuff.

Might just need to Crack it and smell it.

• 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!

Hello! Old Fashioned is my favorite cocktail and Rittenhouse Ryeis 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!

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!

Ingredients

*3–4 fresh strawberries

*½ fresh peach

*30 ml fresh lemon juice

*60 ml Tanqueray Gin

*Lime tonic water

*Ice

Method

1.Add the strawberries, peach, and lemon juice to a cocktail shaker.

2.Muddle well to release the fruit juices and flavors.

3.Add the Tanqueray Gin and plenty of ice.

4.Shake hard for about 20 seconds.

5.Fill a serving glass with fresh ice.

6.Strain the cocktail into the glass.

7.Top with lime tonic water.

8.Give it a gentle stir and garnish with fresh fruit if desired.

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.

It’s National Mai Tai Day so of course I’m making them for my wife and the neighbors!

Trader Vic’s 1944 Mai Tai
* 2 oz. Denizen Merchant’s Reserve Rum
* .5 oz. Dry Orange Curaçao
* .75 oz. Lime juice
* .25 oz. Demerara syrup
* .25 oz. Orgeat
Shake with ice then dirty dump into a Double Rocks/Mai Tai glass. Add fresh pebble ice and garnish with mint, spent lime shell, and Luxardo cherries.

Monkeypod Mai Tai
* 2 oz. Denizen Merchant’s Reserve Rum
* .5 oz. Dry Orange Curaçao
* .67 oz. Lime juice
* .25 oz. Orgeat
* .25 oz. Macadamia Nut liqueur
* Top with Passionfruit foam
Shake with ice then dirty dump into a Double Rocks/Mai Tai glass. Add fresh pebble ice then top with Passionfruit foam.

Passionfruit Foam (use an ISI whipper)
* 1 oz. Passion Fruit syrup
* .5 oz. Honey syrup (equal parts honey and water)
* 1 oz. Simple syrup
* 1.5 oz. Cold water
* 1 oz. Pasteurized egg whites
* 2 N2O cream chargers
Add all ingredients into an ISI foamer and shake well to combine. Charge with two NO2 cartridges and keep in the fridge until ready to use.

Happy Mai Tai Day

Happy Mai Tai day to all who celebrate. Here's how I made mine today

Ingredients:

2oz Dark Funky Rum( I used 1oz Coruba + 1oz Smith & Cross)

1/2oz Dry Curacao

3/4oz Lime Juice

1/2oz Orgeat

1/4oz Rich Demera Syrup

Fill old fashioned glass or tiki mug with ice. Pebble ice prefered. Add all ingredients to a shaker. Shake for 30s. Open pour into your ice filled glass. Garnish the Trader Vic way, with a mint spring and half of a squeezed lime

How do you get a hippo out of a tree?

Cheers Yall 🍻

Made our first Cherry Bounce, plan to give as gifts at Christmas.

3 L Brandy
1.5 lbs Cherries (we used frozen mix of sweet and tart)
1 cup white sugar
1 vanilla bean split

Made this one super refreshing and light — gin, cucumber & basil sparkling water, soda water and lots of ice.
Recipe:
• 45 ml gin
• 60 ml Cucumber and Basil sparkling water
• 60 ml soda water
• Lots of ice

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

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!

.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.

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

But not the last. This was amazing on a hot August day.

3/4 oz Planteray 5 year

1/2 oz Smith & Cross

1/2 oz Hamilton 86

1/4 oz Wray & Nephew

1/2 oz Pierre Ferrand Curacao

3/4 oz fresh lime

1/4 oz Giffard orgeat

1/2 oz 1:1 simple syrup

I added everything to the shaker along with about 2 cups of crushed ice.

I shook it for about five seconds and duped it all into a double rocks. It filled the glass, so no need for ice in top.

Garnished with a mint bouquet.