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

• 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.

Not directly cocktail related, but malort is always funny. I have a few NA friends, and I felt like they were missing out on the joys of malort... So I did the necisarily evil thing of taking the booze out of malort so they could be part of the collective suffering brought on by malort shots.

Hopefully you get a good laugh out of it.

PS: if you do like malort, infuse a bottle with 3 or 4 Thai birds eye chillies (sliced open) for 3 or 4 days. It makes malort taste surprisingly good! I don't know how, but it ends up picking up a slightly smokey taste, and pushes the flavor more towards an "odd spicy pickel brine" flavor profile!

Sorry, no picture. I don't think I've ever thought of posting before at least a third through my glass, and tonight there was only an inch left.

This maybe deserves a better name, but this is less a recipe that a general thing I do a few times every summer.

Preparation: Next time you have a watermelon cut up a bunch of it and throw it into a zip lock bag and throw into the freezer.

For 2: Throw enough watermelon cubes into a blender to make enough for two tall glasses. Less than half full? Sorry, I just eyeball this, but really the proportions aren't critical, and I always adjust to taste anyway.

Add 3 ounces of gin 1 ounce of cocchi americano Juice of 1 and a half limes (maybe start with 1 and adjust to taste?) A handful of fresh mint leaves A few splashes of orange bitters (I like Regan's) Blend it up and enjoy!

I tend to vary this, but this is about my default. I might use rum. I might use Campari instead of cocchi americano or half/half. I might lighten it up with some tonic water or some other fizzy thing that's on hand.

Fresh watermellon and some ice cubes works in a pinch, but really the frozen watermelon is great to have in the freezer, can be used in other drinks, and lasts well (what I used tonight is from last summer).

This is my take on the Old Fashioned. Tweaked to my own tastes.

1oz simple syrup

2oz J.T.S Brown Bottled in Bond 100 proof

3-5 cocktail cherries + a healthy dose of cherry syrup from the jar

Juice from 1-2 lime slices

1 slice lime, unsqueezed (this will be squeezed into the next glass)

1-3 dashes orange Angostura Bitters

Crushed ice

Delicious. I'm always looking for new whiskeys/bourbons. Larceny was the first bourbon I really liked. J.T.S. Brown is very similar for about 10 bucks less.

Just made a penicillin with a splash of banana liqueur - it's not really perceptible as banana but makes it rounder, fuller.

When I make a paper plane I like double bourbon but also replace some of the Aperol with Campari - less sweet and extra bitter is better.

What small changes do you always make to a standard recipe?

So, I saw this recipe that inspired me.

https://punchdrink.com/recipes/green-mango-martini/

But don't have mango eau de vie and not about to make it, and I think as written it would be too sweet for my palate. And of course everything needs ice here in the summer. I did make the green mango tequila.

So far I can vouch for tequila, green mango and sauternes - it's a surprisingly good combination.

This is:

2.5 oz green mango infused tequila

1 oz Sauternes wine

.75 oz lemon

.25 oz Giffard Apricot (because I have no mango liqueur right now and did you hear Chinola is making a Guava liqueur? I am excited for that.)

Squirt of honey.

Shaken with ice.

My thoughts - the green mango tequila is tart and I think the lemon sort of muddies the flavor. I would try this again with more Sauternes and a splash of mango liqueur, leave out the honey and if it was too sweet adjust with citric or malic acid not lemon.

I would also like to try the green mango tequila with ginger beer but not today, this is a one and done.

And I was thinking to convert the recipe into a punch or sangria, a pitcher cocktail using a whole bottle of Sauternes, but I think that it might need to go in a different direction. Again, I do love the combination of the green mango with the Sauternes, and tequila - the main flavor combo is good. I've tried amchur and tequila - the green mango infused tequila worked so much better to get that flavor.

Here’s my take on a delicious, savory, olive oil-y drink I had on a visit to Bar Corallini, in Madison, WI.

• 2 oz olive-oil-washed gin
• 3/4 oz lemon juice
• 1/4 oz St. Elizabth allspice dram
• 1/4 oz simple syrup
• 2 dashes Japanese bitters
• 6 drops gin-washed olive oil
• garnish with a fried sage leaf

To make the olive-oil-washed gin, I mixed about a cup of olive oil with a bottle-minus-a-cup of Plymouth gin and let it sit for a month, agitating it every now and again. Then I froze it (the oo freezes and the gin doesn’t), then cut some of the frozen olive oil out and strained it. It is subtle but very tasty!

• 20 ml Passion fruit syrup
• 30 ml Mezcal
• 15 ml Aperol
• 20 ml Lime juice
• Sparkling water to top

Shake everything with ice, dump directly in a glass with some extra ice, and top with the sparkling water.

Recipe from https://www.liberandcompany.com/products/pasion?_pos=39 (They really have nice recipes!)

Nice and refreshing, the smokiness from the mezcal hits first, but the sweetness of the other ingredients make it easy to drink. It's low abv too!

I made this recipe from The Aviary cocktail for some friends who visited this week, and it got absolute rave reviews… it really was phenomenal. I mean, matcha ice!

If you know the book, or the chef, or the sister restaurant Alinea, you probably wouldn’t be surprised to know that these recipes all have a million steps and many require some specialty equipment; this one, however, does not! Just two days of prep time 😆

It was juicy, tart, refreshing, and complex. The drink changed as the ice melted, from something in the tiki world to having new texture and deeper flavor. Really quite an experience.

One note, the Siamese Twin beer is a Belgian dubbel; I couldn’t find that but subbed a tripel and it worked great.

Here’s a photo of the recipe; too many steps to type 😵‍💫

1 oz tequila blanco

1/2 oz each mezcal, Campari, passion fruit syrup, ginger syrup and lime.

Squirt of fire tincture

Shake these together and add 1-2 oz IPA beer.

I had to substitute apricot liqueur for the passion fruit and it's really good so I suspect anything fruity would be fine. Beer I used is Jai Alai and only 1 oz, I don't like it but as an ingredient in here can't taste it, must add something though. This is bitter in a great way, somehow not too sweet, I went a little heavy on the lime but close to the 1/2 oz. If you do like beer I think you could safely increase it past the 2 oz and still have something really nice.

The rainy season is finally here too. So happy to be out here watching the rain.

Those who don't like aquavit, like my wife, may like this.

1.5 oz aquavit

.5 oz dry vermouth

.5 oz China China or some other Amer Picon substitute

6-8 mint leaves

A couple dashes of creole bitters (or Pechaud's)

Shake on ice, Strain into a coupe (If you use one of those cocktail strainers that is kind of a spring, not a mesh, you get little fragments of mint in the drink. I consider this a feature, not a bug)

(My own recipe)

I am halfway through the Dry July and would like to celebrate but at a loss. I have the following ingredients, and define non alcoholic as non intoxicating not completely alcohol free, so splash of something ok.

N/A liqueurs:

Pathfinder

Seedlip Spice

Other:

Coffee

Coconut water, coconut cream

Tepache de piña

Enough pineapple to make a little pineapple juice

Strawberries

Tonic water

Yuzu lime tonic water

Ginger, lemon, lime, bitters

A pretty full bar, and a small amount of good red wine.

Considering just Pathfinder in tonic, that ends up like Chinola soda. But with all this I just feel like it could be more interesting!

In celebration of today, I present the Guillotine. Old Fashioned variations are always too sweet for me but with extra lemon zest as advised, it goes on the list for August. I will probably be stirring a lemon slice in it.

Hi!

I'm thinking it could be fun to share some syrup ideas, for cocktails or simply with water. What are your favorites? Homemade or commercial, classic or unique :)

For me, I usually have orgeat (with almonds, I haven't tried with other nuts yet) and honey syrup in the fridge. I do also love ginger syrup and passion fruit syrup. I have tried lavender syrup, which was a bit disappointing, but it might have been overstepped.

• 45 ml Rum
• 20 ml Cognac
• 60 ml Orange juice
• 30 ml Lemon juice
• 15 ml Orgeat

Shake everything with ice and serve with crushed ice.

Nice summer cocktail, with the juice and almond. Not fully sure if the cognac makes it through though, maybe replacing it with more rum would be just as good.

So, what are you drinking this weekend? It's tepache for me tonight!