Cocktails, the libationary art!
The spooky season is upon us. Make a cocktail that looks or tastes like Halloween. Remember that tonic water glows in blacklight! My favorite Halloween cocktail is a Black Jellybean - vodka, sambucca, and cream soda. Winner is most upvoted, and for this particular round it doesn't need to be original but a picture IS required, and full recipe.
A place to post recipes and links to recipes for delicious, complex, non intoxicating beverages.
Ok - first of all, I didn't make this as written because it calls for 5.5oz of bourbon, which would put me under the table, and I'm out of good orange liqueur. So: First pour a little absinthe in coupe and toss it in the freezer. 2oz bourbon 1/2 oz orange Curacao Scant 1/2 oz lemon juice Shake with ice. Retrieve glass from freezer and twirl it right side up then upside down to coat it with the absinthe. Pour drink in glass. It tastes like Christmas. Bourbon mostly, even with less than half what's in the recipe. Hint of orange, hint of licorice/anise. This is a successful licorice orange cocktail. Would be much better with Cointreau, even though there's not much in here.
Here’s Maggie Smith, from Death & Co. As written, I found it a little sweet, so I made a variant after with dark rum, no honey syrup, and added aquafaba, that I found to be, personally, more palatable. * 1 ounce pisco * 1 ounce white rum * ½ ounce orange liqueur * ¾ ounce lime juice * ¼ ounce orgeat * 1 teaspoon honey syrup
Not a looker but it's nice. 2oz bourbon 1.5oz orange liqueur, 1oz vanilla liqueur 0.5oz lemon juice One egg white. Dry shake, then shake with ice.
Girlfriend asked for a cocktail with no specific preference and we had leftover lillet blanc in the fridge so I wanted to see what I could do with it. I can see why this is called corpse reviver because it hits strong despite it seeming like a cute pink drink. Recipe found online, not sure how accurate it is but it's what I used: - 1 part lillet blanc - 1 part cointreau - 1 part gin - 1 part lemon juice
vinepair.com
I thought this was interesting, a whiskey sour is how I evaluate a bar, my reference drink. Never thought of it as difficult, maybe I'm not picky enough because different doesn't equal bad, but I do rate a bar higher if there is egg white, it's not too sweet, and an amaretto cherry. Margarita they can only be overthinking, I don't think it's difficult, but it's bad so often I always think there must just be budget constraints. I don't even order this as a margarita if there is visible margarita mix - I ask for tequila and orange liqueur with lime, shaken.
Very sweet, too sweet but the flavors work. 2oz good tequila (Gonzalez Reposado) 1oz Nixta 1oz honeydew syrup* 1oz lemon Shaken together. Pour over ice, Tajin rim. Thoughts- I'm not sure this needs fixing, it's good just too sweet for my palate. The tajin rim helps. The caramel corn and melon together, yum. *There was leftover melon. Blendered it with equal weight in sugar. It's really good but hyper sweet.
Show off your collection, or organizational skills, or decorating prowess! This is my wall o' booze. I am lucky to have a little nook off the kitchen, and a glass cabinet from my grandmother.
What are you drinking? I had a whiskey sour with Jameson at a bar, as part of our "world's slowest bar crawl" we've been doing, trying all the bars at a local shopping and dining center. Pretty good. The place had a very good playlist though, when we walked in they were playing Joy Division, then Vampire Weekend, then Boz Scaggs! It was all over the place but good.
2 oz bourbon 1 oz heirloom pineapple amaro 1/2 oz roasted pineapple syrup 1 oz fresh lemon Shake shake shake!
Congratulations to our August winner, u/talentedkiwi@sh.itjust.works, and welcome to September! This month's challenge is to create a cocktail highlighting a savory ingredient. Salt, brine, pickles, something savory is the only ingredient rule. Entries should be original creations or variations.
This one is from PDT’s cocktail book. Of the “all-alcohol” drinks I’ve made, this has ended up being one of the more approachable ones. It has an aggressive nose from the Fernet, but a lot of the taste’s edge is tempered by the Grand Marnier. It’s still a heavy hitter, but I liked it a lot! - 2 oz Linie Aquavit - ¾ oz Grand Marnier - ½ oz Nonino Quintessentia Amaro - Fernet Branca rinse Stir with ice and strain into a Fernet Branca-rinsed glass.
punchdrink.com
This was a delightful article and the drink sounds great.
My husband's work friend gave him 2 ripe homegrown ripe guava this week, so Guava margaritas. This is: 2 oz Tequila Ocho claro. 1 oz lime 1/2 oz orange liqueur (passion fruit would be better but I'm out) About 1/4 cup guava flesh muddled with quite a bit of sugar, maybe 1.5 TBSP? Guava has lovely flavor but is not very sweet. Shake all together and double strain over ice, splash of Topo Chico. It's really good!
punchdrink.com
Has anyone here tried aloe liqueur? The rest of this I have, but aloe juice is so yucky, like the idea of mezcal and raspberry.
I was feeling tropical * 2 ounces white rum (Bacardi) * 1/2 ounce maraschino liqueur (Luxardo) * 3/4 ounce lime juice, freshly squeezed * 1/2 ounce grapefruit juice, freshly squeezed * Garnish: lime wheel Light shake then strained into a coup glass _Salud_
The 1600 cocktail. The website hosting the recipe seems to be offline but it's from East Imperial Tonic Water. 50ml / 1 ¾ oz Premium Aged Rum. 5ml / ⅙ oz Orgeat. 15ml / ½ oz Cold Brew Coffee. 150ml / 5 oz East Imperial Grapefruit Tonic. Fresh Orange Slice. Stirred everything but the soda (I used a spoonful of tonic syrup and 150ml of Fever Tree grapefruit soda) and no I can't measure 5ml of orgeat, just poured as little as I could. It's a lot better than it sounds, honestly. The coffee makes it. And hello to the 1,600 of you!
This is a weird one. I was feeling experimental today, made one drink that went straight down the drain (fresh OJ & lemon, vodka, absinthe, St. Germaine, don't ask) but this I am enjoying, tart, smoky, bitter. Sort of a margarita variation. 1.5oz blanco tequila .5 each of Tawny port Mezcal Aperol Lemon juice Shaken with not too much ice, served over big ice. I think next time no lemon (port tart enough), stir not shake and crushed ice, but the flavors are working. Sorry for the fuzzy picture, the cat says hi! And does anyone have a good absinthe orange flavor cocktail? I don't think the fresh juice works with it.
- 1 ½ oz mezcal Cupreata - ¾ oz sloe gin - ¾ oz Cynar Stir with ice and strain into a Nick & Nora glass. On the tin, it seems like this would be way too much, between the aggressive smokiness of the mezcal and the herbal bitterness of the Cynar, but the fruit in the slow gin is enough to balance all that out. It’s still pretty spirit-forward, but super palatable.
I'm having a margarita with Gonzales Reposado. Yum.
- 1 whole yellow peach - Limoncello - quarter of a lime worth of juice - ice I really just eyeballed the amounts here, but the nice thing is that it's pretty easy to make a tasty cocktail with these ingredients!
Not July anymore, I'm having a drink before dinner, just thrown together with what looked good. 3 big sweet blackberries 2oz bourbon 1 oz orange liqueur 1/2 oz vanilla liqueur 1/2 oz lemon juice Muddled then shook with ice. Honestly could be a little sweeter. Blackberries are never as sweet as they seem. It's a one and done but if trying again, would muddle the fruit with sugar and then halve the orange liqueur, to get a more vanilla flavor. I was afraid of overdoing it.
For August, create a cocktail with Aperol. Rules as usual - post entire recipe and a review, entries must be novel creations or variations; most upvoted wins.
euvs-vintage-cocktail-books.cld.bz
Interesting!
- 1.5 oz St Germain elderflower liqueur - 3 oz sparking wine - 1 oz soda water Not sure what differentiates the two, does it need a candied lemon to be a hummingbird? Good either way
Pausing dry July for one drink, streets are too flooded to get to yoga and it's been an eventful month. 1.5 oz bourbon (any whiskey would be good) .75 oz Amaro Toscano (would not substitute another) .75 lemon juice Shake together then stir in 3 oz dry or sweet full flavored ginger beer (mine is home fermented, spicy and dry but a strong and sweet one would also work) Really hitting the spot, the Toscana and ginger reminds me of gingerbread. An aperitif before supper then back to none for another week. Usually my one drink of July is historically on the 15th so made it an extra week!
I have introduced my downtown PNW city dive to malort, got my distributor to pick it up, and most people love/hate malort. We usually have rows of 6 different flavors of jello shots. Whatevs, they sell. We've been joking for 3 years now for April fools day doing malort, unflavored, food coloring shots and sneaking them into the actual peach/lime/orange/whatevs. I finally brought it unflavored gelatin and made the malort jello shots. Tonight is a test run.
imbibemagazine.com
This sounds delicious and right up my alley, but a Paloma is so simple and easy and perfect, and with only an oz of grapefruit soda I'm not sure this is even a Paloma variation.
- 2 oz rum - 1 oz banana liqueur - 1 oz coffee liqueur - 2 oz half and half - 1 whole banana - ice Had one of these on vacation and decided to try it at home but wanted to cut back on the ice. This one was considerably more boozy than the previous so I suspect the bar was cutting back considerably on the rum or the ice does more to mellow it than I expected. Either way I still enjoyed it and recommend it especially if you have some extra ripe bananas to use and don't feel like making banana bread
punchdrink.com
From Punch. I am making ginger beer this week and sort of dreaming about what to do with it after my Dry July. I don't have the minty Fernet, but may aquire it to try this.
- 4cl gin - 2.5cl lemon juice - 3cl cream - 1cl galliano - 1.5cl rhubarb&strawberry syrup
Recipe is in the non alcoholic pinned post. Funny looking but really good. Made a half batch of the Verdita syrup, my jalapeno was not spicy but I guess that's better than too spicy. Mojito Mint. Next one I may use tepache, not tonic, and spicy it with some fire tincture. But it's very good.
What are you, some kind of loser? What are you doing sipping that GONSTER? Don't you know that's a child's drink? What you need is a nice chilled (but not cold) Black Pennuiss in your mouth. You will never regret a Black Pennuiss. So easy to make, even YOU can do it! You will need: * 1 can Pepsi Nitro (chilled) * 1 Guinness (room-temperature) * Bacardi Black How to make a Black Pennuiss >In a chilled pint glass, add one half shot (1oz) of Bacardi Black (No liquor = Pennuiss Basic; Double Shot = Big Black Pennuiss). >Pour approx. 7oz of chilled Pepsi Nitro to the glass. >Finish by pouring approx. 7oz of Guinness into the glass. (Tip: pour the beer over a spoon to keep the layers separated (hard to see in this pic, but it's definitely there)). This post is styled as a shitpost but these things are legitimately delicious. I've been drinking them all week. The acidity of the Pepsi is a great chaser to the richness of the Guinness, but the Bacardi in the bottom layer keeps things interesting even after you've finished your beer.
The July contest is a non-alcoholic cocktail, must contain at least 3 ingredients. Non-alcoholic for purposes of this challenge is defined as non-intoxicating, not absolute absence of ethanol so a squirt of a tincture, splash of bitters, a base of kombucha or fermented ginger beer is allowed, also caffeine at reasonable level but a THC cocktail would be disallowed. Happy July!
This is lovely, and pretty much right what it says on the tin. Delicious! The smokiness of the mezcal goes nicely with the flamed orange twist. - 1 oz mezcal - 1 oz sweet vermouth - 1 oz Campari - flamed orange twist garnish Stir with ice, strain into the glass, then flame the orange twist over the cocktail and discard the orange.
I made today a pineapple margarita with mezcal, tequila, lime, and the fresh pineapple juice. One more day before I start Dry July and I would like a banger, this is good but not great. Any suggestions for this weekend, also anything interesting and pineapple not alcoholic would also be most welcome. I am making tepache, but it's not done will make ginger beer, have mint in the garden, have tonic water, will probably buy some Chinotto soda too.
punchdrink.com
Apparently we were a bitter bunch in June!
This is delicious. Fruity, tart, round in flavor. 2oz cognac 1oz Giffard Abricot 1oz Heirloom Pineapple Amaro 1oz lemon (a little more than an ounce, lemon was juicy) Shake everything, a coupe would be ideal but it's too hot now to have an outdoor drink without ice. I wouldn't make any substitutions or corrections so it should probably have a name, but I can't think of one. The cognac and apricot are French, the Amaro is American Hipster, the flavor smooth as hell, feel this should be easy but my brain is fried from work.
Cocktails, the libationary art!
!cocktails@lemmy.worldA place for conversation about cocktails, ingredients, home mixology, the bar industry or liquor industry, glassware - this is not an exhaustive list. If you think it's in some way related to cocktails it's probably fine.
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Pictures and recipes are encouraged when posting a drink as a standalone post. Example of an ideal drink post:
https://lemmy.world/post/13010582
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