When you have a minute can you transfer the community to [email protected] he should be the main moderator, I will be the secondary. Tagging him in this comment but we are already agreed on it.

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.

I'm not in. I see people looking amazing with my curl type and gray hair but mine remains drab and dull, it's not a steely gray or dramatic in any way.

Do you like gray, do you plan to go natural?

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.

Is this the place to ask to take over an abandoned community?

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.

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.

I often use the big mixer with the dough hook because I don't have time, but the no kneading just mix, rest for 15-45 minutes then stretch & fold every half hour is so pleasant. Feeling the dough develop, getting lighter and stronger each time, not really counting the rounds because it tells me when it's ready to be left alone to rise. It's a very enjoyable process, and more reliable for me than a more standardized method.

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.

You can't read it on the board but this was the special at the hotel bar today, they have a Bourbon bar, all sorts of good whiskey on the shelf. Always a sucker for a fruity bourbon sour!

Don't know exactly what is in it but my guess is bourbon, lemon, cherry heering and soda water. Can taste the whiskey, the cherry is not dominant, nor the lemon. More refreshing than I'd expect from something 'bourbon cherry'

Three years old and I've not had to moderate even thrice! Will have a cocktail later to celebrate but wanted to say thanks for making this place great!

Featuring Juno, our velvet hippo.

This made 2.

4 oz gin (Farmer's)

6 oz grapefruit juice

1 oz Campari

1 oz lime

8 oz tonic (fever tree light tonic, la mejor)

Stirred with ice, strained over fresh ice with one lime wedge squeezed in and put in. A little watery, the grapefruit maybe not quite perfect but it's good.

Because the fever tree comes in weird sized bottles, there was left over so I made a gin & tonic for my daughter's girlfriend. She did not like it but a splash of St. Germain fixed it for her.

Strap on your adblocker, this is a very adsy website but this story was good. I do a lot of waste diversion drinks but no trash can in a bar is absolutely incredible.

I'm having a Friend Zone, a non alcoholic cocktail, as I still have strawberry kvass. One of the most delicious cocktails around. Batched it for a party once and nobody could even pick it out as the booze-less one.

https://imbibemagazine.com/recipe/friend-zone-a-zero-proof-strawberry-drink/

2 oz vodka

1/2 oz lemon

1/2 oz St Germain

1/2 oz rhubarb amaro

Not sure what else to call it. If a drink can be said to be vodka-forward, this is. It's balanced, a little sweet, barely tart, a little bitter, and I don't think I'd want anything adjusted but it is sort of like a really good flavored vodka. I am enjoying it. And I do love a pink drink. May work on this as a start to a Thanksgiving punch.

1 oz Campari

1oz orange liqueur

2 oz gin

2oz fresh grapefruit juice

6oz Fever Tree light tonic water

Shook first 4 ingredients with ice, stirred in the tonic water. Tried it and OMG way too sweet for me, bitterness perfect but so overwhelming sweet. Added:

Juice of an entire lemon

And it's delicious now. Like a bitter sparkling grapefruit lemonade. This recipe made 2 servings but I am having both. One for an aperitif and one for dessert.

Regular spumoni recipe has the Campari, gin, grapefruit, tonic and SUGAR. I cannot imagine.

Featuring my neighbor's ever so American truck, and my in between front garden, looking bare but I planted sunflowers & cosmos & giant marigold, they are wee sprouts now. Hopefully won't all get eaten by birds.