Cocktails, the libationary art!

I fucking love the zero waste ideas, kvass, tepache, the orgeat from avocado pits. Funny that the drink doesn't seem to use the strawberry syrup that gave her the idea in the first place, and I don't think you would need to throw out the tops for kvass, they can go in.

Definitely gonna set this up for July.

Also I have no idea how this got cross posted to the same community it's in, or how to undo that, I only see one instance of it when I look at the community but there are two comment threads! My apologies!

I fucking love the zero waste ideas, kvass, tepache, the orgeat from avocado pits. Funny that the drink doesn't seem to use the strawberry syrup that gave her the idea in the first place, and I don't think you would need to throw out the tops for kvass, they can go in.

Definitely gonna set this up for July.

The Blue Blazer I've never heard of, but 11 cocktails that are still pretty popular, with a little history in there.

I invite you to join me in having the most popular cocktail of the year 2000, a Cosmopolitan.

2 oz vodka

2 oz sweetened cranberry juice

1 oz lime

1 oz orange liqueur

This is shockingly good.

2 oz bourbon

1 oz lemon

1/2 oz St. Germain (i think fresh pineapple juice would be a good substitute)

4 blackberries

5 leaves basil

1/2 tsp aged balsamic vinegar

Demitasse spoonful brown sugar (probably half teaspoon)

Muddled the sugar, basil, blackberries and balsamic, added the rest and shook with ice, strained through a fine mesh strainer over one big ice cube.

I wasn't sure at first sip, just thought "I'd serve this to someone" but it is very, very good. I don't taste the individual ingredients, it all combined into a delicious whole.

Sidecar recipe with a side of a bit of cocktail history.

2 oz tequila (see note)

3/4 oz each of Aperol, Cherry Heering, and lemon juice.

Shake together with ice, strain into chilled coupe.

Note: the recipe calls for tequila anejo and a mezcal rinse. I had no anejo, one and a ounce plus a little more of reposado, and some really good mezcal and blanco so made up the tequila part with about 1 1/3 oz reposado, 1/3 oz blanco, 1/3 oz mezcal and that worked fine. I do think it wants a tequila with some character, the Cherry Heering will dominate if you use something too mild.

This is definitely my kind of drink. I might increase the lemon to 1 oz if making it again, or a splash of Campari . And it's beautiful as well as delicious.

This is adjusted to what I had on hand, and I increased the lemon after tasting it. The tangelo juice is so good, drank the rest of that straight. Squeezed the oj to make a Harvey Wallbanger then found I had no vodka!

2 oz rye (scant, almost 2 oz)

1 oz fresh Tangelo juice

3/4 oz lemon juice

1/2 oz Amaretto

1/2 oz vanilla syrup

I like it but don't love it. This rye is great though. Redwood Empire Emerald Giant. Would be better shaken with an egg white I think.

I didn't get a picture but it's not a looker, between the dark rum and reposado tequila.

Tequila reposado 3/4 oz

Mezcal joven 1/4 oz

Dark rum, Pref. Puerto Rican 1 oz

Galliano L'autentico 1/2 oz

Absinthe- heavy dash

Lime juice - 1 oz

Agave syrup, undiluted 3/4 oz

Tiki bitters - dash

Shake everything, pour over one big ice cube in a rocks glass.

I didn't sweeten it (didn't have agave) and think the 3/4 oz would be too much. None was fine, Galliano and absinthe are both so sweet, rum is kind of sweet, I would try 1/4 oz sweetener.

My first impression was that this was interesting, more than good. But that first sip, the aftertaste was really nice. I drank it slowly over an hour and enjoyed it.

Recently tried singani for the first time, it's super unique.

I brought a bottle home with me, and you can buy one brand in the USA/UK, Singani63, which is the main brand in Bolivia just relabeled for international sale.

So far I like it straight, and also I've made what is essentially a Tom Collins with it, brings out a lot of the flavors.

Out and about I had a singani sour, but I didn't look into the details of what was in it, and I'm not a mixologist 😬

From Last Call by Brad Thomas Parsons

2 oz bourbon (I used my favorite mixing bourbon, Evan Williams Bottled-in-Bond)

3/4 oz St. Germain

1/2 oz lime (I went a little heavy because I'm using canned ginger beer not homemade. Maybe 3/4 oz)

2 oz ginger beer

Shake the first 3 ingredients with ice, add the ginger beer, strain over a lot of ice. He floated it instead but combined tastes better to me.

I am a whiskey person but like a dark & stormy, this is like a platonic ideal of a drink for me. People use the word "balanced" a lot but this really is. It's not obviously fruity or boozy or spicy, it is a balanced combination of all that.

Will try it with homemade ginger beer when I home make some but fantastic use of a can, I used Reed's. Definitely use at least that level of ginger beer in this - sweet is fine but it needs the punch of real ginger

1 oz cognac

1 oz bourbon

1/2 oz Green Chartreuse

1/2 oz vanilla syrup

1/2 oz lemon juice (I used 3/4 oz because when I testing before shaking way too sweet)

Cardamom bitters (I don't have this but put a shake of cardamom, and wished I had pods instead)

Shake all, pour into chilled coupe.

This is good but I wouldn't say great. If doing again without the cardamom bitters I would absinthe rinse the glass instead. In fact, I think I would absinthe rinse anyway. And less syrup, though it's hard to measure smaller than half an ounce.

Hope it’s allowed lol. At a random bar in The Hague, Netherlands. Noice!

1.5oz tequila

0.5oz lime

0.5oz passion fruit (I used liqueur)

0.5oz vanilla syrup

0.5oz Ancho Reyes Verde

Recipe shows a jalapeno floating in the drink and recommends a squirt of habanero tincture, I did neither and it's perfectly spicy to my spice-tolerant palate with just the Ancho Reyes. I do think the tajin rim would be great though, it's a little sweet.

Use an ad blocker if you click the link but the article was good.

This is a slight modification of a drink I found called The Lighter Side (inappropriate name, it's boozy) which was 2oz bourbon, 1/2oz Aperol and 1/4oz peach liqueur with a twist of lemon.

1oz bourbon

1oz rye

1/2 oz Aperol

1/2 oz Apricot liqueur

1/2 oz lemon juice

Shake all, with ice. Served over a big ice, but in a chilled coupe would be better I think.

Starting the weekend with a bee's knees!

• 2 oz Roku gin
• 1 oz Honey syrup (2:1)
• 1 oz lemon juice

Shaken with ice.

Starting my cocktail journey, and I really like the gin/honey combination. I need to try a 3:1 ratio for the honey syrup next time though!

I like the idea of raspberry and ginger beer but less sure about raspberry and gin. Has anyone tried this?

Boring picture but delicious drink.

2 oz bourbon

2 oz tepache

1 oz lime

1 oz orgeat

Shake all with ice.

I have yet to find any permutation of whiskey and pineapple that I don't like. I'm sure one exists but anything from a splash of pineapple in whiskey to a splash of whiskey in pineapple is good.

This was a nice and diverse list! I will try the Rome With a View, I think.

1.5 oz rum (dark Hawaiian)

1.5 oz fresh pineapple juice (I threw a mango in when juicing it so it's pineapple mango)

0.75 oz Campari

0.5 oz fresh lime juice

0.5 oz simple syrup

I hesitated to put the simple since pineapple juice is so sweet but it's not too sweet. This is good, it's like a grown up pineapple juice. I always thought I didn't like Campari because I don't like Negroni and on its own it's most foul. But in fruity drinks it rocks.

1.5 oz Esme gin

.5 oz Campari

.5oz Tangelo juice

.5oz lemon juice

Shaken, poured over ice.

I wanted something bitter, but not insanely boozy. This is it. Like the grapefruit of old, that you had to put sugar on make palatable. I like it.

A Whiskey Ditch is just whiskey and water. Montana legend says people used to use slushy snow from the edge of a ditch. I don't know how sanitary that is, but I like using fresh snow.

It's pretty neat how insanely fast the snow melts when you add the whiskey (bourbon for me tonight). Like cotton candy in water.

Should be no sediment in the drink - if there is then your snow isn't clean enough. And never use lemon snow!

I'm very excited for summer, but every season has something nice that the others don't. Though I suppose I could use a shaved ice machine or something...

The best review I read of this was "a mezcal sour with enough character to make it shine"

1 oz mezcal joven

3/4 oz Cynar

3/4 oz lemon juice

1/2 oz honey syrup 1:2

1/4 oz (I used a little more) Ancho Reyes Rojo

Shake all together with ice, serve with orange slices sprinkled with chile salt, I used Tajin, don't do that, they were so sour!