A place to post recipes and links to recipes for delicious, complex, non intoxicating beverages.

Rocks glass 3\4 full of ice

• 1 3\4 fl oz Drunshanbo Sardinian Citrus Gin - freezer temp
• 1\2 fl oz volcano lime juice - fridge temp
• Fever Tree tonic water to top - fridge temp
• Gentle stir

Fantastic mix, so refreshing! My new personal high bar for a G&T

The Sinsear looks delicious!

Recently got into dirty martini's and this is a pretty nice spec.

• 1 3\4 fl oz Mermaid Dry London Gin
• 1\2 fl oz Grassotti dry vermouth
• 1\4 fl oz Fever Tree olive brine

Shaken till frosty and garnished with 2x cocktail onions & 1x pimento olive

(Reposted from c\[email protected])

At the weekend, I decided to make some cocktails (this one, in case anyone is curious).

I don't make cocktails very often, so I don't have very expensive gear. I've been using a protein shaker. It's not pretty, but it gets the job done.

So it was around 1am on Saturday night when I decided it would be a great idea. I got everything ready and started shaking. A few seconds later, the bottom of the shaker breaks and I splash sticky passion fruit all over my kitchen. We're talking walls, windows, fridge, chairs...

It was during that fun clean up that I decided it was probably time I invested in a decent shaker!

Can anyone in Europe recommend a decent Boston shaker? It seems all the recommendations online are for American brands that don't sell on this side of the pond.

(Sorry for the mixed measurements - I had a bunch of egg white so had to weigh out 1 egg worth)

35 grams egg white

1 Tbsp guava jelly or guava paste

1 oz good mezcal

1/2 oz over proof reposado tequila

1/2 oz Aperol

3/4 oz lemon juice

ETA I failed to list one step. First: whisk or muddle the jelly and booze to incorporate it.

Shake without ice, then with ice. Just as good as it sounds and so beautiful.

• 15 ml Ginger syrup
• 60 ml Mezcal
• 20 ml Lime juice
• 15 ml Aperol

Shake everything but the Aperol with ice. Strain in glass and add the Aperol (it will sink at the bottom).

Recipe from Liber&Co, I really like their website!

Really nice looking drink, the gradient from the Aperol is more visible once the glass unfrost. The drink starts smoky with the Mezcal, and ends sweet with the Aperol (how many times can one write Aperol in one post ^^).

The lighter syrup was a simple syrup with pureed cucumber that sat in the fridge for half a day, then got strained. I used powdered sugar because that's what I had.

The darker syrup was made by pureeing and straining a cucumber, then bringing that juice to 145° while mixing in Sugar in the Raw.

A bartender warned me about heating the vegetables and giving it a "soupy" taste, and they had a point. The immersion syrup is less sweet and more watery, but has a more refreshing cucumber flavor. The heated syrup is sweeter, but doesn't have that fresh crispness. Both are okay but neither are great.

It's not a looker, but tastes great.

2 oz tequila (any)

1 oz lime juice

1 oz creme de cassis

2-3 oz ginger beer (I used 1 oz ginger syrup, 3 oz fizzy water, 2 squirts of fire tincture)

Result of googling "what else can I make with tequila and lime"

Husband is having a Stella, that's the bottle in the background.

Basically a gin sour.

• 2 parts gin
• 1 part lemon juice
• 1 part cucumber simple syrup that I made using powdered sugar instead of normal sugar because that's what I had laying around
• mint garnish

A summery drink to celebrate another summer conquered (desertposting).

Corpse Reviver No. 2 with a bit of orange.

• 1 part gin
• 1 part Lillet (or Cochi)
• 1 part Cointreau
• half part lemon juice
• half part orange juice
• absinthe rinse

Honestly, it is better without the orange. Usually I do 3/4 part lemon juice to keep it from tasting like an expensive gin sour.

1 oz barrel strength bourbon

1 oz barrel strength reposado tequila

1 scant oz Aperol with a splash of Campari to make an ounce.

1 oz Amaro Nonino

1 oz grapefruit juice

1 oz lemon juice

Shake together with ice. If you are somewhere it's not still summer, serve up in a chilled coupe. Tart enough for a sugared rim. But it's still hot here, so everything is iced. This is sort of 1.5 servings, I just find it fussy to measure .75 of an ounce. Equal parts is the key.

Campari and Campari and Campari! Strap on your ad blocker, I enjoyed reading this. Quite a few simple recipes too.

https://makemeacocktail.com/en/cocktail/9953/banderilla

Equal parts tequila, mezcal, Apricot liqueur and lime, half part Aperol works best IMO, any more Aperol and it gets too sweet.

This is a pantry recipe for me as I keep Giffard Abricot in stock always. You want a good apricot in this, I think passion fruit or peach would be equally delicious but make sure it's made from real fruit. Also can sub Campari for the Aperol if you want a little more bitter.

3/4 oz each of

• Gin
• Lime juice
• Green chartreuse
• Luxardo

It always seemed magical to me how each of these very different flavors, which on the surface don't seem to go together, merge into something new.

• 5 Green grapes
• 30 ml Gin
• 30 ml Campari
• 20 ml Lemon juice
• 15 ml Sugar syrup

Shake everything with ice, and serve with some grapes on a skewer.

Edit: Muddle the grapes in the shaker before shaking.

Really tasty drink before dinner, the campari is definitely there, but not overpowering. My grapes were not super sweet, so the sugar syrup was really needed, but I think it could be lowered a bit with nicer grapes.

Always cute with a pink drink too!

Ok so my garden is basically a watermelon patch right now, so I was interested in this as it uses one whole mini watermelon, but this says the juice lasts one day, the drink once clarified lasts months.

I guess I could freeze the rest, or simply make less, or since the final version keeps well, make more of that - but why does the recipe say to make so much more of the watermelon juice than one would use, if it doesn't keep?

Has anyone on here done milk clarifying, is it very fussy?

• 50 ml Rum (Havana club 7y)
• 15 ml Bénédictine
• 15 ml Lemon juice
• 10 ml Simple syrup
• 15 ml Aquafaba
• 2 dashes orange bitters

Shake everything with ice, remove the ice and shake one more time, and serve with a bit of cinnamon on the foam.

Definitely not a summer cocktail, but the weather here has been rainy and grey, so I have to adapt! The rum and Bénédictine combination works really well, and the smell of cinnamon is nice. I'm not sure I fully taste the orange bitters though, maybe it would have been better on top of the foam with the cinnamon.

This was a test-and-adjust drink. I was looking for something with Fernet & Mezcal and everything I saw were stirred very boozy things, I was not in the mood for. I saw one though with cachaca and lime so tried a margarita approach.

Started with these, shaken:

1.5 oz tequila

.75 oz each Fernet and Mezcal

Juice of one lime.

Nope. Too flat, too sour. Added about 1/2 oz Pineapple Amaro, and a squirt of Agave, shook again and THIS is a keeper. I guess Fernet does like sweeter drinks more. This one is balanced and I can taste all the ingredients but they did cocktail into a new taste. I usually don't taste the pineapple in the pineapple Amaro but it's shining in this drink - I may try another Fernet-Mezcal-Pineapple Amaro variation (when I am in the mood for stirred and boozy) as I think those together are the magic here.

Wow this looks good, I love whiskey & pineapple juice.

3/4 oz. Rittenhouse bottled in bond rye (or other 100-proof rye).
3/4 oz. Jamaican rum.
3/4 oz. Campari.
1/2 oz. fresh lime juice.
1/2 oz. demerara syrup.
2 oz. pineapple juice.