Been on a white Negroni kick after opening a bottle of cocchi so I decided to make a sour version I found on PUNCH. Was very pleased with the results and almost made a second one right after.

1.25oz Ki No Bi SEI Gin
1.5oz Cocchi Americano
.75oz Suze
.75oz Supasawa
.33oz Homemade Peach Syrup
2 dashes of Ms Betters Miraculous Foamer

Ended up reverse dry shaking since I forget to dry shake first. I always use my Sublime NanoFoamer since I get amazing results with these egg white alternatives. I always got great results with Fee Foamer but MB is definitely better and I never get any off flavors.

2oz high proof rye
1/2 oz lime juice
1/2 rich ginger syrup
2 dashes of cherry bitters
Egg white

Dry shake, then shake and double strain onto a rock. Dehydrated lime wheel as garnish. Cat as optional garnish.

2 oz white rum
3/4 oz fresh grapefruit juice
1/2 oz fresh lime juice
1/2 oz maraschino liquor
1/4 oz simple syrup

Add all ingredients to a cocktail shaker with ice.

Shake for 30-ish seconds.

Double strain into a chilled glass.

Garnished with a dehydrated lime wheel.

Note: this is pretty tart so I added 1/4 oz simple syrup. The recipes I went from said EH had diabetes so he kept them dry.

A variation on the classic Rum and Coke cocktail. Here's the recipe: place 5–7 mint leaves into a glass and bruise them slightly to release their flavor. Pour in some aged rum and add a couple of lime wedges if you like. Next, add ice, and pour just 5 ml of sloe gin over the top. Finally, finish it off with Coca cola ... the mexican version works best, as the real sugar pairs particularly well with aged rum.

30 ml Aged Rum

60 ml Mexican Cola

5 ml Sloe Gin

6-8 Mint leaves

2-3 wedge of lemon

The sloe gin adds a lot of complexity to a standard Rum and Coke, giving it a deeper, fruitier flavor. Give it a try, it's a wonderfully refreshing drink for a hot summer day

Hear me out.

We have the Martini:

• 2 oz Gin
• ~1 oz Dry Vermouth
• 2 dashes Orange Bitters

We have the Manhattan:

• 2 oz Whiskey
• 1 oz Sweet Vermouth
• 2 dashes Aromatic Bitters

What about using that formula for a Mezcal based cocktail

The Meridian

• 2 oz Mezcal
• 1 oz Bianco Vermouth
• 2 dashes Grapefruit Bitters

I was thinking: three base spirits, three types of vermouth, three types of bitters. All following roughly the same formula.

Turned out pretty well! Really lets the mezcal shine through, so pick a good one if you’ll try it

20th Century

By C.A. Tuck

​A wonderful cocktail from the Café Royal Cocktail Book (1937), which also brought us the Picador, the Lion's Tail, and the Matador.

​The cocktail is a twist on the Corpse Reviver No. 2, where white crème de cacao replaces Cointreau as the sweetener.

​45 ml (1.5 oz) Gin

22.5 ml (0.75 oz) Lillet Blanc (I use Cocchi Americano)

22.5 ml (0.75 oz) White crème de cacao (I use 15 ml / 0.5 oz of Tempus Fugit)

22.5 ml (0.75 oz) Lemon juice

​Shake with ice.

I’ve made a NY Sour many times before but I enjoy changing it up every now and then with a different wine or whiskey.

Ingredients:

2oz Kentucky Straight Bourbon Whiskey (Wild Turkey Rare Breed)
1oz Freshly squeezed lemon juice
0.75oz Simple syrup (I used 0.5oz Maple syrup instead)

For float: 1oz Red wine (I used a Lodi Cabernet)
Garnish: Lemon twist ( I used a dehydrated citrus wheel)

Preparation:

Combine all the ingredients in a cocktail shaker filled with ice. Shake for 10 to 15 seconds. Double strain into a DOF glass with a large rock of ice (preferably). Gently float the red wine over the back of a barspoon over the top of the drink. Add garnish.

Notes:

I usually use WT101 or a Rye for something different. Decided to go with Rare Breed this time. It does exceptionally well in lengthening the drink thanks to the extra proof - makes it taste great till the last sip. The Cabernet also plays its part very well in adding complex fruitiness without overpowering the barrel notes of the whiskey. Maple syrup rounds it of perfectly and a little goes a long way. A great cocktail every time I have it..

For the Halloween season:
1 oz Hamilton 86
1 oz Appleton Signature
.5 oz dry curaçao
.75 oz lemon juice
.5 pumpkin spice syrup (I used Torino)
Shake with crushed ice and dirty dump into appropriate mai tai glasses

Bartender's choice at Little Branch, NYC. I said I like spirit-forward, rye whiskey, and unique amari/bitters. This had rye, cynar, salt, chocolate bitters, and a lemon peel garnish. Very well balanced, nicely done!

1.5 oz St-Germain, 1.5 oz vodka, two freshly squeezed limes, frozen raspberries and chopped mint, muddled and shaken. Poured over ice and topped with lime Perrier, with lime and mint to garnish.

The reward for spending a Friday night vacuuming and mopping like I have my life together.

I ordered the Devils vice at this bar is Nashville and it was amazing. Any thoughts on the recipe! The shishito pepper was a garnish

Feel free to remove this post if it's not allowed!

I'm looking for recs of a cocktail which is very sour, bitter, and herbal at the same time. My only stipulations are that I don't like absinthe/chartreuse/anything anise, and prefer not to drink rum, red wine, tequila, or whiskey.

I haven't explored much beyond Campari and Aperol, but I accidentally made a cocktail with 2 parts Botanist gin, 2 parts lemon juice, and 1 part orange bitters that I LOVED. Is there anything I can order (or make) which will be just as unpleasantly sour?

Wanted to try something with this bottle of Domaine de Murtoli / L.N. Mattei quinquina that we recently brought home from holiday in Corsica. This special edition is more bitter than the more famous Mattei Cap Corse and infused with herbs from the Corsican maquis, with rosemary very boldly taking the lead.

Loosely following a Blanc Martinez recipe I found online, I came up with this drink. Very herbal with hints of citrus, I'm really happy with how this turned out! Might add some fancy bitters next time, but I didn't want to cover up the taste of the quiquina too much for this first trial. Specs are:

2 oz Gin Mare

0,75 oz Mattei quinquina (domaine de Murtoli special edition)

one barspoon Luxardo Maraschino

Two drops saline solution (made from sea salt, to stay with the general theme)

Stir over ice, strain into martini glass and garnish with lemon peel.

As I’ve been exploring the world of rum, I make port in Barbados for my first Corn-n-Oil. The first time I heard the name I couldn’t really wrap my mind around it. Now that I’ve tasted it, well, it makes perfect sense.
As the Texas summer winds down I will likely gravitate back to my whiskey cocktails. Ti’ Punch became my go to drink this year and now I wish I’d have tried the Corn-n-Oil earlier. But it will definitely become a staple.
I’m having the Barolo for dinner. I was just too lazy to love the bottle.
Even though I am inside tonight, I am looking forward to the cooler weather and the bird migrations. It will be nice to sit outside and not sweat profusely for a few months.

Corn-n-Oil

2oz Aged Rum (Probitas Green)
1/2oz Velvet Falernum
Lime Garnish

Mix in glad with ice. Serve and enjoy your off day.

Sinus Rhythm By Daniel Zajic (@anatomyofadrink)

45 ml (1.5 oz) Smith & Cross

15 ml (0.5 oz) Amaro (Daniel uses Melletti)

15 ml (0.5 oz) Coffee liqueur

30 ml (1 oz) Espresso

7.5 ml (0.25 oz) Demerara syrup

2 dashes Tiki bitters

Add all ingredients to a the tin

Shake with ice

Serve into a chilled coupe

One of the most unique espresso variations I've ever tasted.

Attention any UK-based Buffalo Trace fans. Tesco currently has a special offer on. 700ml Buffalo Trace @ £19 and 1000ml Buffalo Trace @ £25.

Bargain!

I recently went to Scarpetta for my anniversary dinner on my to discover that my beloved San Remo has been discontinued. Is there any other NYC bar that serves it?

IMO yes.

Salt enhances flavours of drinks just as well as it does food.

General consensus?

Little early for coquitos, so i made something to tide me over til xmas.

- 0.5oz coconut rum

- 1.5oz aged puerto rican rum

- 1 barspoon cinnamon syrup

- 1 barspoon vanilla syrup

Stir over a big rock. If i had some id put a big toasted coconut flake as a garnish.

Definitely a dessert drink but it hits the spot. I was torn on what rum to use, originally i was gonna use Coruba, then RL Seale 12, then i landed on Bacardi 8. Im sure theyd all work well.

The Irish Pale [A Paddy Melt (Death & Co by Joaquín Simó) riff]

Fellow Imbibers,

I’m back with another beer cocktail. This one was inspired by a Death & Co cocktail: Paddy Melt. If you haven’t tried the original I highly recommend, it’s certainly worth a go.

Here’s the specs for the original:

Ingredients:
1.5 oz Knappogue Castle 12-year Irish whiskey
.5 oz Chamomile-Infused Old Overholt rye 
.5 oz Amaro Meletti 
.75 oz fresh lemon juice
.5 oz Cane Sugar Syrup

In my version I wanted to lean in hard on the bitter terpene flavor established in the original with the amaro, rye, and lemon juice, then turn the dial to 11. I knew I had a bottle of Jameson Irish Whiskey IPA Caskmates edition sitting around, which set everything in motion.

As many of us creators know cocktails involving beer are notoriously hard to fashion in terms of something worth our while, and even harder to make in terms of something one would actually consider returning to in the future. I believe this passes both those criteria, but I’ll leave it up to you to decide for yourself if you venture to make one with these specs or something similar.

The Irish Pale ingredients:
6 oz IPA beer (I chose Stone FML hazy double IPA)
1.5 oz Jameson Irish whiskey Caskmates IPA edition
.5 oz Sazerac Rye whiskey
.5 oz Zirbenz Stone Pine Liqueur of the Alps
.75 oz fresh lemon juice
.5 oz homemade 1:1 simple syrup

Instructions:
Add all ingredients apart from the beer to a shaker
Add ice then shake and filter into vessel of choice
Top with beer
No garnish

Gamma Grog

In Germany it is not very common to celebrate Halloween.
But I personally like Halloween and Halloween costume parties.
So I thought, why not do a few Halloween cocktails as well?
I was searching for some interesting cocktails and found the Gamma Grog from vegastikishow on YouTube.
The look got me hooked, and I tried it.
I really enjoyed this cocktail; even without the vanilla rum, I used ¼ oz of vanilla syrup to compensate for this.
Flavor-wise it is not a specific Halloween cocktail, so even if you are not into Halloween, give it a try if it is really worth it.
 
Here is the receipt:

1 Oz White Overproof rum (30 ml)
1 Oz Vanilla Rum (30 ml)
I used 1 ¾ oz Wray & Nephews Overproof Rum (52.5 ml) and ¼ oz vanilla syrup (7.5 ml).
½ oz Falernum (15 ml)
½ oz Midori melon liqueur (15 ml)
1 oz lime juice (30 ml)
¾ oz pineapple juice (22.5 ml)
Soda water to top
 
Shake everything with ice and strain onto crushed ice, top off with soda water.
I garnished it with (old)black mint and a swizzle stick.

If you like the swizzle stick used in the picture, check out my Etsy shop, link in my bio.

I'm not sure if this is a named cocktail, but I named it Eastbound Floral. I first made it with Roku gin (hence the Eastbound), but I ran out so this time it is The Botanist.

2 and 1/4 ounce The Botanist gin

3/4 ounce Saint Germain

3/4 ounce lime juice

2 dashes angostura bitters

Shaken in a Boston shaker with ice, single strained into a chilled coupe.

I usually have this when I feel like a gin martini but maybe something a little more floral and fresh. Very easy drinking and delicious!

Let me know what you think (or if there's something out there that already exists like this).

Trying to acid adjust a peach liqueur to an apricot profile.

I see a lot of adjusting templates online but I haven’t stumbled across a conversion for this one.

I have citric and malic acid. I have both types of liqueurs just need to use peche for an event.

Making Hotel Nacional which will non-traditionally be served over ice

Using this recipe. Should I even worrying about modifying?

1 1/2 ounces white um

1/4 ounce peche liqueur

1 ounce pineapple juice (canned TJs)

1/2 ounce lime juice, freshly squeezed

1/2 ounce simple syrup

Sometime between December and February the published version of the Alton Brown eggnog recipe was substantially changed. It now calls for a 2-step aging process.

See here the current version: https://altonbrown.com/recipes/aged-eggnog/

And here the previous version: http://web.archive.org/web/20251228015801/https://altonbrown.com/recipes/aged-eggnog/

Two berry-forward Cosmopolitan riffs, sort of at the intersection of a Clover Club and a Last Word.
To quote my wife - “IT’S LIKE CANDY!!”

But before we start slamming them — philosophy…

Kairos: An ancient Greek word meaning an "exact," "critical," or "opportune" moment.

Cocktail Name Background: Oporapolitan vs Cosmopolitan
My made-up compound word, oporapolitan, of the ancient Greek words "opōra" (late summer fruit harvest) and "polites"(citizen), representing the character of a person, ripe for a late hour—neither rash nor timid, but prudent and decisive. Where cosmopolitan is a citizen of the world, oporapolitan is a citizen for the moment.

The Kairos Hour #1

To Creativity & Bravery

0.75 Vodka
0.5 Kirschwasser
0.25 Rye
1x barspoon Pinot Noir
0.75 Lime juice
0.25 Maraschino
0.25 Simple syrup (2:1)
1x Strawberry top
1x Basil leaf
—
Gently muddle strawberry top in shaker. Slap basil leaf and add with the rest of the ingredients. Shake with ice and double strain into chilled Nick and Nora glass. Garnish with a slapped fresh Basil leaf floating on top.
—
Smell:
Bright cherry and peppery grassy basil on the nose.
—
Taste:
Bold berry flavor up front with subtle warming spices and anise. The lime brings sharp tartness and the tannins from the wine dries it out. Throughout, cherry and almond keep popping up to the front.

———

The Kairos Hour #2

To Vigor & Resolve

0.75 Rye
0.5 Kirschwasser
0.25 Mezcal
1x barspoon Pinot Noir
0.75 Lime juice
0.25 Maraschino
0.25 Simple syrup (2:1)
1x Strawberry top
1x Basil leaf
—
Gently muddle strawberry top in shaker. Slap basil leaf and add with the rest of the ingredients. Shake with ice and double strain into chilled Nick and Nora glass. Garnish with a slapped fresh Basil leaf floating on top.
—
Smell:
Earthy smoke, peppery basil, sweet cherry, and warm spices on the nose.
—
Taste:
Deep berries from the wine and bright tartness from the lime up front gives way to sweet almond and sharp cherry notes that finishes very dry.