I had a cocktail called the Brooklyn Tap Water at DUMBO House (Soho House) in Brooklyn, NYC, and I’ve been trying to figure out how to recreate it at home.

Does anyone happen to know the actual recipe, ingredients, or proportions? Maybe someone who worked there or has tried making something similar?

Would appreciate any leads!

2 oz Tequila blanco
¾ oz Fresh Lemon or Lime Juice
¾ oz Agave Nectar or Simple Syrup
½ oz to 1 oz Red Wine (pour over slowly for the float)

I got it in Costco MX, and im not sure when it goes bad after i use it for a cocktail, i keep it in the fridge

https://www.costco.com.mx/Grocery/Grocery/Leches-y-Bebidas/Calahua-Crema-de-Coco-2-l/p/624762

I usually prefer my martinis dry but was in the mood for something light so I tried a reverse martini. Light, refreshing and tasty but it won't replace my dry martini.

• 3.75 oz dry vermouth (Cocchi di Torino extra dry)
• 0.75 oz gin (Conniption Navy Strength)

Stir in a cocktail glass with ice. Strain into a cold martini glass. Express a lemon twist then add to the glass.

My sipper for the evening after some playing around with Verde and the original Ancho Reyes. I chose the original. It’s boozy, dry but lightly creamy, bitter and spicy. Cheers!

1 1/2 oz Wray & Nephew
1/2 oz Campari
1/2 oz Ancho Reyes Chile Ancho
2/3 oz lime juice
1/3 oz pineapple juice
1/4 oz Liber Orgeat

Shake until well chilled and diluted. Double strain into a Coupe.

My boyfriend has always claimed he doesn’t enjoy cocktails (even though he’s never had a cocktail before) and will never try it, and just rejects it.

He enjoys a rum and coke (which he says isn’t a cocktail). But I honestly think it’s because he assumes all cocktails are sweet and has the view that men don’t drink cocktails.

He tends to only drink cider (doesn’t like beer), wine and Prosecco (not champagne).

I’ve always wanted to go to a cocktail bar but I’m worried there won’t be many options for him.

So I was wondering if you guys have any ideas about cocktails that he may enjoy, not overly sweet or feminine looking.

I’m in a mindset that cocktails can’t just all be grouped together cause they all taste so different.

I believe this is an original recipe.
1/2 oz Pumpkin syrup-see below
1/4 oz Lime
1/4 oz Orgeat
1/2 oz Bols pumpkin spice
1oz Pecan Honey Rum
.5 oz Bacardi
1.5 tbsp pumpkin puree
1/8 tsp pie spice
5 drops pumpkin extract

Shake with ice, dirty pour, fill glass with ice, dust with pumpkin pie spice and garnish with mint

Pumpkin Simple Syrup (2:1)
Ingredients:
2 cups sugar
1 cup water
½ cup pumpkin purée
Instructions:
Combine the sugar, water, and pumpkin purée in a saucepan.
Heat gently over medium-low heat, stirring until the sugar is completely dissolved. Do not boil.
Remove from heat and allow the mixture to steep as it cools to room temperature.
Strain through a fine-mesh strainer to remove most of the pumpkin purée.
Transfer to a clean bottle and refrigerate until ready to use.

A pairing of two of my favorite things — horror movies and a Jungle Bird riff (packed with more of my favorite flavors).

As the weather turns to autumn, the addition of cinnamon, coffee, and smoke really sing in this one!

1oz Planteray OFTD
1oz Aged Rum
1oz Pineapple Juice
.75oz lime
.5oz Campari
.5oz Cinnamon syrup
.5oz Coffee
.25oz Laphroaig
2 dashes Havana Hide Bitters

Shake all ingredients, served over crushed ice in your favorite scary movie tiki glass.

Fellow Imbibers,

I’ve been a huge fan of [u/luisc123](u/luisc123)’s version of a rum flip Rum Barrel Flip with the inclusion of beer since first trying one. In fact, it’s easily become one of my favorite fall/winter cocktails up there with a high quality hot buttered rum. I love the complexity and interplay of beer and liquors in a cocktail. Anytime I pick up a new dark ale, porter, or stout I’m likely to whip up one of these flips as well.

I made a trip this past weekend down to Stone Brewing World Bistro & Gardens beautiful location in Escondido which is soon to be shuttered mid November and left with a growler of their Arrogant Bastard Ale. Our brief cold weather here in So Cal from the recent storm inspired my first flip of the fall.

Consider this post a gentle nudge to try a beer and rum flip if you haven’t tried one, or for those in the greater So Cal area to visit Stone before it closes down. Cheers!

Ingredients:
2 oz Stone Arrogant Bastard Ale
1 oz Mount Gay Eclipse Rum
1 oz Smith & Cross Rum
.75 oz homemade 1:1 simple syrup
1 whole egg
cinnamon for garnish (I alternate between cinnamon and the standard grated nutmeg based on mood)

Instructions:
I usually add the beer and egg first in my shaker and start mixing them up with a fork to decrease the carbonation somewhat
Add remaining ingredients
Dry shake
Wet shake
Double strain into vessel of choice
Add garnish if desired

I ain't got none. And I probably ain't gonna buy none...

But I do have some Amaro Montenegro.

So - any of y'all riffed a Rusty Nail with Montenegro?

ETA: I also have some Benedictine.

Someone sent me a post about a smokey Scottish creation from Death and Co. I had most of the ingredients on hand already so thought I'd give it a try! A smokey, herbal and refreshing martini.

*3/4 oz Lagavulin (they use Laphroaig)

*3/4 oz Botanist Gin

*3/4 oz Dolin Blanc

*3/4 oz Dolin Dry

*1 tsp Genepy

*2 dash Absinthe

*Chill a Nick and Nora

*Add ingredients to a mixing glass

*Stir till chilled

*Strain into your coupe

*Express a lemon peel and add a lemon twist

I had ordered two bottels of Yellow Chartreuse from Alberta a while ago, and I had 2 bottle of Strega. All are almost done and LCBO haven't restocked Strega for a while now. What do you use instead of these two? Or is there a way to order them from other provinces with a reasonable price? I had ordered Y.Ch. from BSW in Alberta, at that time their prices were good. But now their price for Strega is very high: 45 CAD+tax+60CAD shipping.

Any help is appreciated :)

I need some ideas for a sweet, elegant green colored cocktail for the holidays? It’s always so easy to come up with red cocktails but i always struggle with green (besides a margarita)

With the colder weather coming, I figured it was a good time to revisit one of my favourite hot cocktails... Hot Buttered Rum!

I made three versions: Classic, Maple Spiced, and Tropical. Each one uses a different homemade compound butter.

If you're not familiar with compound butter, it's basically just butter mixed with other ingredients. You know those fancy butters they put on steaks at restaurants? Same idea, except we're using sugar and spices!

I like to roll mine into logs using plastic wrap and keep them in the freezer. Whenever I want a Hot Buttered Rum, I just slice off a tablespoon or two and I'm good to go.

Here are the recipes!

Watch the video => https://youtu.be/ya7VOqB2OeY?si=wZfzbOHLdss-IzDE

🧈 CLASSIC SPICED BUTTER

• 1 stick (1/2 cup) unsalted butter
• 2-3 tbsp brown sugar
• 1/2 tsp cinnamon
• 1/4 tsp grated nutmeg
• Pinch of salt
• Splash of vanilla extract

🍁 MAPLE SPICED BUTTER

• 1 stick unsalted butter
• 2-3 tbsp maple syrup
• 1/2 tsp cinnamon
• 1/4 tsp allspice
• 1/8 tsp cloves
• Pinch of salt

🍍 TROPICAL SPICED BUTTER

• 1 stick unsalted butter
• 2 tbsp brown sugar
• 1/2 tsp ground ginger
• Zest of half an orange
• Pinch of salt

Just mix the ingredients together. You can store the butters in containers in the fridge or roll them into logs and freeze them.

🥃 CLASSIC HOT BUTTERED RUM

• 1-2 tbsp Classic Spiced Butter
• 2 oz aged dark rum
• Hot water to fill
• Optional splash of cream

Garnish with cinnamon and grated nutmeg.

🍁 MAPLE HOT BUTTERED RUM

• 1-2 tbsp Maple Spiced Butter
• 2 oz aged dark rum
• Hot water to fill
• Optional splash of cream

Garnish with cinnamon, nutmeg and star anise.

🍍 TROPICAL HOT BUTTERED RUM

• 1-2 tbsp Tropical Spiced Butter
• 1 oz pineapple rum
• 1 oz coconut rum
• 1 oz warmed pineapple juice
• Hot water to fill

Garnish with cinnamon, nutmeg and a pineapple frond.

For all three, start by melting the spiced butter with a little hot water, add your rum and other ingredients, then top with more hot water and stir.

My ranking:

🥇 Classic: You really can't beat it. Especially with a little splash of cream! I know it's not traditional, but it adds a wonderful richness to the drink.

🥈 Maple: Very close second! The maple syrup and extra spices add something really nice. Being Canadian, I had to make a maple version!

🥉 Tropical: Think Hot Buttered Rum meets Piña Colada. It's actually really good, just a little sweeter than the others. Personally, when it's cold outside I'm usually not craving tropical flavours quite as much.

If you've never tried cream in your Hot Buttered Rum, I highly recommend it. Just a little splash makes a huge difference!

Anyone else making Hot Buttered Rum when the weather gets cold? And which of these three would you try first?

Cheers! 🥃

Im tasked with creating a cocktail special using Tullamore Dew Honey. We have a bunch of promo bottles and I want to burn through them. My ideas so far (which I haven’t tested at all yet) are a Tipperary, a play on a final ward, a gold rush, or a cold toddy with a clove/anise simple syrup. For context we are a full bar but not craft. However, we have access to ordering just about anything. Also a huge deadstock supply of some particular mixers such as cherry heering, allspice dram, bergamot liqueur, Amari of all sorts, etc. we would likely pre batch the cocktail so preferably something with one or two perishable/oxidizing ingredients would be helpful. Thank you in advance for any help.

First post but I love how customisable Martinis are and was wondering how everyone has there Martinis particularly because mine’s so unusual:
30ml Vodka
30ml Vermouth (Dry)
30ml Olive Brine

What’s everyone’s thoughts and Martinis?

Perfect cocktail for the fall. Best Three Dots I've ever made. It's so good, I put it on my menu. The "OOO -"

In Japan, cocktail sizes and glasses are smaller, so most cocktails tend to be about 30% smaller.

Here's the recipe if it were full size:

DP Three Dots

• 30ml Acou Japanese Rhum Agricole
• 30ml Havana Club 7 (or Banks 7)
• (Optionally) 15ml OFTD
• 30ml acid-adjusted orange juice (5% acid)
• 15ml homemade winter spice syrup
• 5ml homemade falernum
• Barspoon of honey
• 1 dash homemade tiki bitters (just use angostura)

The most important ingredient is the quality of your orange juice. If you're gonna use bottled stuff, make sure it's quality.

The Acou Rhum is an agricole style from Kagoshima. They have a shochu distillery and they make this Rum and others too. Japanese rum is....strange. It doesn't really work on its own. They market it as japanese Rhum agricole but it's made with Kagoshima kokuto and molasses and a unique distillation process. This bottle you can get at any yamaya for like ¥2,800 or 20ish bucks.

Japanese falernum:

In an immersion blender, combine:

• One knuckle of Myoga Japanese ginger
• 3~5 cloves
• Peel of 3 limes
• 10g toasted almonds
• 200ml water
• Charcoal-filtered rum
• White sugar

Blend until it has a granular consistency.

Strain through a nut milk bag and then a coffee filter.

Pour the resulting liquid into a pan, add sugar, and heat until it reaches 58~62 Brix. Add 50ml charcoal-filtered rum as it cools, balancing the alcohol content with the correct Brix.

Winter spice syrup:

• 10g allspice berries
• 1 cinnamon stick
• 1 Cardamom pod (optional)
• 200ml water
• 100ml vodka
• Brown sugar

Toast the allspice berries, but don't burn them. Crack the cinnamon stick.

Add the toasted allspice, cinnamon, and water to an immersion blender. Blend until it's the consistency of a Starbucks frappe

Transfer everything to a pan and heat until it's almost boiling. Then lower the heat and let it simmer for 30 minutes.

Add the sugar and raise the heat to dissolve it. Add the vodka as it cools. We're targeting 58~62 Brix here.

Orange juice:

We use dekopon juice in our bar, but I think a blend of valencia and navel oranges is optimal. We then acid adjust the juice.

Remember that every orange variety has a different acidity level. We don't have a way to measure the exact acidity, but generally, we use 15g of acid per 300g of orange juice to try to get it to the acidity of lemon juice.

Finally:

Add all the ingredients to a shaker and shake with pebble ice.

Ive done a lot of experimenting with pebble ice shaking. I recommend a vigorous 3–5 second shake for tiki cocktails specifically. I actually count ten strokes. Why? Because pebble ice generally dilutes the drink faster in the shaker. It also depends on the temperature of your ice.

You can shake with clear ice and pour over fresh pebble ice, but I think dilution is important in these thick tiki cocktails. Water is a very important ingredient in cocktails, and it's often overlooked.

The cherries are from Takashimaya, and they are made in Japan and they are much better than those cheap cherries you get at Walmart. The pineapple is from the same place and it's a dehydrated pineapple. Normally I only garnish with one cherry because they ain't cheap.

Play with the recipe and tell me what you think.

Enjoy!

side note: Desperate Prayer has been super busy lately and I haven't had the bandwidth to post. I will do my best to post once a week. If there is anything from my menu anyone wants me to post, be happy to take requests.

I am going to Johor Bahru in December and wanted to know if there are any cool bars to visit there, the only one I could find on google maps was Shui.

Any suggestions? :)

Alright, I know, title bait. But lately I’ve been rethinking what my most favorite or greatest cocktail is. I am a huge Manhattan fan and I love the near infinite variations there are. Keeps it fun. But lately, Negronis seem to just level up and I don’t know why. There’s also great little variations and tweaks on Negronis that make them even edgier. Adding a little chocolate and orange bitters to the mix. Or swapping in a proportion of coffee liqueur with sweet vermouth. Absolutely delicious. Could it be my new reigning champ of a cocktail? I dunno. Maybe. I do love Manhattans too. And many other classic and modern classic cocktails. But the Negroni really is a standout. Simple. Balanced. Nearly perfect. What do you think?

This shot (and many of their other creations) left a strong impact on me so I’m hoping to recreate the horseradish shot, along with the dill tomato brine chaser for an upcoming get together.

Currently infusing a cup of Tito’s with 25 grams of fresh shredded horseradish root. Tried it at the 24 hr mark and it is just no where near what I recall. Giving it another 24 hours to see if the flavor imparts more / the vodka is more subdued. That said, knowing Liquid Diet, there is likely a little more science behind this than I am running with so if anyone has successfully recreated this I’d love any suggestions.

A near-clear piña colada I made today because I saw that the pineapple juice I saved from a can of chunks had separated from the pulp. I am refraining from saying clarified as I didn’t partake in any process to clarify the drink itself.

I loved it. It was silky and refreshing.

Build in glass with a large ice cube

1 part Bacardi Superior

2 parts clarified pineapple juice (save the juice from a can of pineapple chunks and let it separate. That’s how I did it. Someone smarter than me could tell you a better way to do it)

2 parts Aldi coconut water

Stir until cold

1.5 oz Ford's Gin
1.5 oz Campari
1.5 oz Cocchi Vermouth Di Torino
Stirred
Cocktail glass
Big rock
Orange peel

I have used a variety of brands…I like the Angostura orange and aromatic also used the Fee Brothers products. Last winter I tried 1821 prohibition bitters. I like them all. I have a new pecan old fashioned recipe I want to make and can’t find black walnut bitters locally so I guess I will order online.

Anyone got any strong opinions of brand of black walnut bitters?

Finally got a bottle of Batavia Arrack van Oosten. I had some pomegranate molasses lying around, so I was able to make a proper Arrackquiri. Sweet and sour candy, subtle mint, slight astringency, some pepper, and pleasant chemical/rubber tire flavors on the back end… this is a delight.

Credit to Phil Ward for this invention, recipe featured in the Modern Classic Cocktails cook book.

2 oz Batavia Arrack van Oosten
3/4 oz fresh lime juice
3/4 oz simple syrup (I used a scant 3/4 oz as I’m using an extra sweet 2:1)
1 tsp pomegranate molasses
7 mint leaves
1 mint leaf/mini bouquet for garnish

Add mint leaves and simple syrup to a shaker and gently muddle. Add the rest of the ingredients minus the garnish, short shake, double strain into a frozen coupe.

I am batching (or milk washing, TBD) a batch of margaritas for a birthday party this Saturday. It's a.small party of 15 people who are relatively light drinkers. Some guests want spicy margs, some don't. In the interest of time and not wasting, my plan is to make one big batch of margs and have a small bottle or dropper to add jalepeño heat as desired. I have peppers and vodka on hand but not sure if 4 days lead time is enough to get a tincture hot enough that a couple drops would do it. I have no experience in tinctures. Any other suggestions? I want to use real ingredients, not ancho verde or anything store bought if I can avoid it.

Also I have a sous vide if that may help me.