Cocktails, the libationary art!

1.5oz tequila

0.5oz Chartreuse

0.5oz St Germain

0.5oz mezcal (the good one)

0.5oz lime

Shake all together

Oddly tart for so little lime, if doing again I might do a sugar rim. But cohesive flavor for sure, it's good.

Feu Follet :

45 ml lightly aged agricole rum

15 ml green chartreuse

15 ml Falernum

15 ml St Germain

15 ml orgeat 

30 ml lime

20 ml Pineapple

150 ml Crushed ice (more dilution is wanted)

Angostura bitters 1-2 dash on top

A tick bush of slapped (for aroma) thai basil 

French name because of many French ingredients, but keeping with tiki traditions of mysterious and dangerous vibe.

I created this recipe after reading through the excellent tiki cocktail book Smuggler’s Cove. It’s unnecessarily complicated just because…

If you are reading this, you survived Valentine's Day!

I am having a Paloma De Jarritos y Tequila Ocho, with the juice of half a lime, since the soda is so very sweet.

Yes there is still a skeleton on the porch, he is a pirate now, for our local holiday, Gasparilla.

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Should this be a rule?

Wrapping up the weekend with a whiskey sour, a variation that came through my news feed, with orange juice (I have Tangelos, fantastic tangy juice) and absinthe (used Lucid)

I made this with scotch, as I have no rye, and it definitely needed 2x the lemon. Feeling more indulgent about the egg white than the Scotch! I think this would work with Angel's Envy bourbon very well, better than the Scotch and maybe better than rye but alas, as I have already mentioned I am waiting to buy anything.

I haven't had time or funds to go to the liquor store, out of the staples, so am left with a very odd assortment of ingredients. This recipe made very good use of some things I had on hand. The cinnamon doesn't add much flavor, it's more of a sensation - very nice!

1 1/2 oz Mezcal Joven

1/2 oz rhubarb liqueur

2/3 oz grapefruit juice

1/3 oz cinnamon bark syrup

3/4 oz lime juice

1 dash aromatic bitters

1 twist grapefruit peel

Shake together first 6 ingredients, strain into chilled coupe, express grapefruit peel over drink.

January is over, Wednesday is here and I am having a cocktail before supper.

A Sundowner.

2 parts cognac

1 part Galliano

1 part orange liqueur

1 part lemon juice

Shake and dirty pour into rocks glass.

Delicious as you would expect. This is a little less lemon than the standard recipe (making avgolemolo and needed most of the juice for that) and is a little too sweet, it does need the extra tartness; and honestly I might also sub fresh OJ for the liqueur and try that, but I do love Galliano in orange juice.

I think you could mix this into a very, very good crowdpleaser punch for a party with half this and 1/4 Sprite and 1/4 soda water.

Comics not related just going to read them this weekend

I used a smoking gun to smoke a big batch of Manhattans for a party, and it was so dark and delicious. I love using an Erlenmeyer flask for this; pouring the drink from it with the smoke looks like a science experiment and gets a good laugh.

I'm having a whiskey sour. Delicious.

What are you drinking, be it cocktail, wine, coffee, whatever! Anything interesting?

4 cherries

1/2 tsp sugar

1 tsp instant coffee

2oz bourbon

Scant oz Cherry Heering

Scant oz lemon juice

1/2 oz Amaretto Adriatico

Tsp juice from amaretto cherries

Muddle the cherries with the sugar and coffee, add the liquids and stir to make sure the sugar and coffee are dissolved. Shake with ice.

I think it would work very well up in a coupe, it's a looker, but I wanted the big clear ice today.

Been reading the Transformers 2 seasons, such a good story. Not related to the drink just a good backdrop.

We cooked a bunch of Trinidadian food last night for a party and so I wanted to do something rum-based and citrusy to compliment the spicy main (doubles, if you’re curious). This fit the bill! Super bright and flavorful. It’s supposed be served in a tall, clear glass with a red sherry floated, but I only had a lighter sherry and wanted to use my pineapple glasses ¯_(ツ)_/¯ This recipe is from Smuggler’s Cove.

• 1 ½ oz lemon juice
• 1 ½ oz orange juice
• ½ oz orgeat
• 1 oz pisco
• ½ oz gin
• 2 oz blended lightly-aged rum
• ½ oz oloroso sherry
• 1 mint sprig

Flash blend all ingredients except the sherry and mint with 12oz crushed ice. Pour into a Zombie glass or Fug Cutter mug and float the sherry, then garnish with a mint sprig.

And Harley says hi!

Found a fun place called the Ghost Donkey. I can’t remember the exact brands, but they were tasty!

Edit: found the ingredients!

Old fashion had peloton mezcal, st. george coffee liqueur, Chinese five spice and orange bitters

The watermelon margarita has sotol por siempre, rayu mezcal, basil, agave, fresh watermelon & lime juice, citrus salt

Here’s one I hadn’t tried from Employees Only in NYC. So simple and so good! I love mezcal and pineapple together. I didn’t mess with honey-pineapple syrup, I used half the quantity of a Demerara simple syrup I had on hand instead and poured the pineapple a little heavy. Delicious!

• 1 ¾ oz Del Maguey Vida mezcal
• 1 oz honey-pineapple syrup
• ¾ oz pineapple juice
• ½ oz lime juice
• 3 dashes Bittermens Hellfire Habanero Shrub

Combine ingredients in a shaker tin with ice. Shake until chilled and strain into a cocktail coupe. Sprinkle a small amount of pink peppercorn on top of the drink.

4 mint leaves

.75 oz simple syrup

1 oz milder scotch

1/2 oz Laphroaig (I don't have so used 1.5oz Benromach not split base)

1/4 oz Chartreuse

3/4 oz lime

The proportions seem off to me, though it may just be the missing Islay scotch. Less lime, less sugar would work better for me, would recommend - increase the Chartreuse to 1/2 oz, decrease lime to 1/2 oz and just muddle the mint with a pinch of sugar no syrup.

Working up the Christmas cocktail. First round.

50ml Evan Williams Bottled-in-Bond

50ml Amaretto Adriatico Bianco

35ml lemon juice

I liked it but think it will need to be sweeter to be a crowdpleaser. This Bianco Amaretto is a stunner, not at all cloying like Amaretto can be, light and delicious. I haven't got the hang of the salted one yet but this I can work with.

The 1600 cocktail.
https://lemmy.world/post/18803979

Midwestern Suicide Booth https://lemmy.world/post/9830747

Pineapple and Bourbon https://lemmy.world/post/16112928

Blackberry Vanilla
https://lemmy.world/post/18257577

Mai Tai with Passion fruit foam https://lemmy.world/post/10011896

A really delightful equal-parts recipe from The Garret in NYC, presumably it’s a play on The White Lady or The Pink Lady? This is certainly the most recent of the three, and wow, it’s so great… where has it been all my life??

• 1 ½ oz mezcal
• 1 ½ oz Aperol
• 1 ½ oz John. D. Taylor's Velvet Falernum liqueur
• 1 ½ oz lime juice

What would you add/change for next time

I know I could do with a sweeter red vermouth

Here’s a classic Nick & Nora, alcohol forward and some bitterness from the Fernet, but the two vermouths balance it out.

• 2 oz Fords gin
• ½ oz Contratto Americano rosso vermouth
• ½ oz Carpano Antica sweet vermouth
• ¼ oz Fernet Branca
• garnish: lemon twist

Stir with ice and strain into a glass; garnish with the lemon twist.

Was making a paper plane today, I always double the bourbon and add a splash of Campari. Amaretto/Bourbon sour, double the bourbon. In general, it seems drink recipes are often too sweet for my palate

Are there changes you always make?

Working up a cocktail for a party to celebrate a half-Philippine wedding. Calamansi puree was available from Walmart so that's what I'm trying. So far, this is quite good.

2oz Calamansi Puree

2oz white rum

1/2 oz Aperol

1/2 oz orange liqueur

Splash of Orgeat

2 Splashes of simple syrup 2x strong

I shook it and it's got the spirit of the fruit for sure, easy drinking, sweet (the Calamansi is quite tart, this might be too sweet but when batching it, should be easier to adjust) It is not literally floral or perfumey but tastes like a fruity/floral perfume smells, hangs together extremely well.

It might taste better with a more assertive rum, but needs to be beautiful looking so it has to be the clear rum. For the batch I have a 2L of Stade's Barbados, could probably use a 750ml of more rum if anyone is familiar with the calamansi flavor has a suggestion for one that would work well, or cachaca perhaps?

Not a contest. For December, make a drink you've never had before and post it here.

If you are celebrating (or observing, or suffering) Thanksgiving, what are you drinking?

Starting things off here with a Mimosa, after two days of cooking.

It's not really harvest time in Florida, but did cook some sweet potatoes I grew this summer.