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

• 60 ml (alcohol-free) gin
• 30 ml lime
• 20 ml cane sugar Sirup
• A hand full of basil

Shake with ice to crush the basil

I just love this drink in the summer. Amazingly refreshing.

When using alcohol-free gin, I like to cut back on the sugar a bit.

• 60 ml rum (I used Appleton Estate)
• 30 ml lime juice
• 30 ml banana syrup

Shake and serve.

It's getting warm here, so it's daiquiri time! I made some syrup from banana peels (mix sugar and banana peels, and let it rest for a few days. No need to heat it up), so I was excited to try it. It goes really well with the aged rum!

1.5 oz rye (Emerald Giant overproof)

0.5oz each of mezcal, Aperol, and Ancho Reyes (rojo)

1 oz lemon juice

Squirt of agave

Shake all with ice, and I would say serve up in a coupe but it's summer, still 90f at 19:00. So I'm having it on ice, and just enjoying the hot weather.

Variation on a Devil's Soul. It would benefit from a float of the Heirloom Pineapple Amaro (and being served up), but had enough oddball ingredients I didn't want to add another. But if you have it, go for it.

2 oz bourbon

3/4 oz lemon

3/4 oz peach liqueur (I used apricot)

2 oz ginger beer

Sprig of mint for muddling and one more for garnish. I used mojito mint, it barely survived our double tap freeze, so it was fresh from the garden.

Mix the first 3 ingredients then use a little of that mix to muddle the mint, then put in the rest & shake with ice, top with ginger beer.

• 60 ml dry vermouth
• 20 ml Bénédictine liqueur
• half barspoon absinthe

Stir with ice and a lemon peel. Serve with a lemon twist.

I just bought a bottle of Bénédictine, and I was excited to try it in a cocktail, as I really like it straight. This works well with the vermouth as a aperitif drink.

The absinthe is strangely not that noticeable, even though it usually tends to be one of the first flavor I taste. I might increase it a bit next time, as I do like it quite a lot haha.

Had to pull out the kitchen scale because all my measuring cups are in the dishwasher. I assume grams are ml but not sure so giving weights here.

50g vodka

25g Mastiha

15g Chartreuse

20g lemon juice

Was meh. I shook some of it with the peel of the lemon, that helped some. Not willing to toss it with the Chartreuse so I spritzed it by adding a bottle of yuzu lime tonic, it's good now but not what I was after.

I was looking for something to do with the mastiha, and had half a lemon but vodka was not the right base for this, I was not feeling gin today, wishing I had grappa or pisco, and I think lime also would have been better than lemon.

But mastiha & Chartreuse - yes. A definite affinity.

Posting because it's so pretty!

2oz bourbon (Evan Williams Bottled-in-Bond)

1 oz lemon juice

1 oz Aperol

1 oz Amaro Nonino

Spoonful of Campari

Shaken with ice and poured over new ice in a frozen glass, then parked in the freezer for 5 minutes because summer is here and it's 32C, 90F outside so everything has to be cooled. But beefed up with the extra whiskey and the Campari it's fine to be diluted a little, better than warm.

Kitten for scale.

1 oz tequila claro

1 oz good mezcal

1/2 oz St Germain

1/2 oz Amaro Nonino

1 oz lemon (was too much so a squirt of agave, would change that to 1/2 oz)

Shake all with ice, and if it wasn't so hot, serve up in a coupe.

The kitten was found in our neighbor's car. Less than one pound, fearless little guy. Currently passed out on my lap. We call him Legolas.

It's getting warm here, so it's time for some frozen drinks!

• 90 ml rum (I used Havana 3y)
• 30 ml lime juice
• handful of frozen raspberries
• a little bit of simple syrup, depending on how tart the raspberries are.

Blend everything with some ice.

Better to make those as a batch, and adjust for taste. The frozen fruits make it hard to get an exact ratio.

Really refreshing, and the increased rum ratio is necessary to be noticeable imo. I might filter it somehow next time, so there are less raspberry seeds, it makes the texture a bit weird.

I forgot to take the picture on the balcony, but it looks better with the sun in the background ^^

Not drinking on weekdays but as my youngest kid is making us supper, I have time for an aperitif.

4oz tepache

4oz light tonic

2oz of the spicy seasonal Publix lemonade (Yuzu/pineapple/habanero - either this is so successful they keep making it or I'm the only one buying it but I think it's the best one they ever made)

It's good. A little spicy, a little bitter and very refreshing.

• 3 oz white wine
• 2 oz campari
• 2 orange wheels
• top with soda water

Mix in the glass with some ice.

Had a little bit of white wine left, and I wanted to see if there was some good cocktail to use it. I'm not sure that's really the kind of drink I like, it mostly tasted like diluted campari (which I guess it is). But I could see it working on a really hot day!

No pictures but made piña coladas for my family today.

1 can unsweetened coconut cream

10 oz rum

10 oz fresh pineapple juice

Juice of 2 juicy limes

4 oz simple syrup because all the pineapple was tart

Frozen pineapple chunks, probably 2 cups in volume but not packed.

Scoop of ice, also probably 2 cups in volume but not packed.

First cooled the liquids, mixed, in the freezer. Then everything into the blender. Really good, boozy pineapple smoothie. And it's raining!

2 oz fresh pineapple juice

2 oz overproof bourbon (or one with strong flavor)

1 oz amaretto (I used Adriatico)

1/2 oz pineapple amaro

1 oz lemon

Squeeze of agave syrup - if your amaretto is traditional & sweet, omit this, and add a tiny pinch of fine salt.

Shake everything with ice, pour over fresh ice.

It's really good, but I think would be better with a drizzle of syrup from amaretto cherries and a garnish of the same, and probably better with a sweeter amaro. I don't have either right now. But honestly pineapple and whiskey is hard to mess up. It's good.

Yes I moved the glass off the magazine right after the picture.

2 oz Glenglassaugh

0.5 oz Galliano

0.5 oz Giffard Abricot

1 oz lemon

1 inch piece ginger

Small spoonful brown sugar

Shake everything with ice, strain into a glass over new ice. Very nice! Galliano is underrated.

This one’s from death and co. It looked just right for my mood; all liquor, rye base, some sweetness, and indeed it was perfect. I drank it and made another straightaway!

• 1 oz Rittenhouse 100-Proof Rye
• 1 oz Pierre Ferrand Ambre cognac
• 1 oz Carpano Antica sweet vermouth
• 1 tsp Bénédictine
• 1 dash Angostura bitters
• 1 dash Death & Co Peychaud's bitters
• 1 lemon twist

Stir with ice, and garnish with a lemon twist.

• 20 ml Fernet Branca
• 20 ml herbal liquor (or green chartreuse if you can find it)
• 20 ml lime juice
• 10 ml simple syrup
• 10 ml Aquafaba

Shake everything well, and serve. I'm going with metrics measurements now, so I don't have to convert them ^^

A really interesting combination of flavors, the mint from the Fernet Branca is still there, but more of an aftertaste. I can see it being better balanced with the chartreuse, since it is higher abv.

So my sisters got me into this drink but the problem is it had to be made in the right way. theoretically it was basically a long island ice tea where the coke portion was replaced by rasberry liquor (schambourg) but doing that does not taste right. I think it did not have tequila and there may have been something with sour or bitter or I don't know what. The key though is it was a drink with a bigger kick than a long island yet literally tasted like you were drinking lemonade (which I know given the name is ice tea is kinda ironic)