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

• 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.

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.