Cocktails, the libationary art!

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

2 oz vodka

You can probably guess I’m still working through the grapefruit I squeezed over the weekend… this is a pretty, light, floral little number I found in the data banks that’s perfect for spring. I’m not sure of the origin! Maybe Empress gin, since that’s the named gin in my version of the recipe.

It’s just a regular mojito actually, there’s no toucan in it.

Shake with ice and serve. Would look pretty nice with a piece of lavender on top, if I had planned this better ^^

I was cooking with chickpeas tonight and had a grapefruit laying around… putting it together got me to this Paloma variation. And man, it’s great! Subtle flavor, bitter and sweet, high notes of the tequila, and a gorgeous silky texture.

@ Cloud Asian fusion & Bar

1 oz Campari

Cloud Asian fusion & Bar, Quincy, MA

Stockyard, Brighton, MA

Shake everything with ice and serve.

Basically a tequila daiquiri. I used my beloved Tequila Ocho.

I searched for a sake group… No avail.

Shake everything with ice. Serve with 2 maraschino cherries.

I had a really beautiful ruby grapefruit, so wanted to use it. This is

I made strawberry kvass (tepache de fresa) and wanted to leverage it. This came out a little too sweet for my preference but nice, round, fruity and I do love a pink cocktail.

Shake everything with ice, and serve in a glass with a chili flakes rim.

This one is from Sons & Daughters, in NYC. Interesting and uncommon to combine rye and mezcal, but it works pretty nicely! A little bitter but not at all unapproachable, and worked great as an aperitif.

2 oz bourbon

I love this recipe. I feel like it’s not that common to have this style of spirit-forward drink use a reposado base (I’ve seen a fair amount of mezcal bases). Probably a me problem, but this is just a delight. Too bad I’m out of yellow chartreuse but it still worked with green! It’s from the speakeasy cocktail book.

I found this recipe in a New York Times cocktail book at my in law’s house. Not too bad

Really cool effect with the layers, even though the ice cube was probably a bad idea. Taste good, and a good way to use leftover wine!

2 oz Emerald Giant Rye

With recipes. Pretty diverse group.

Hi!

Dark and Stormy *(Cocktail Codex, p140)

Shake everything with ice and serve.

2 oz Emerald Giant Rye

This is too sweet for me, but so beautiful. I thought the kvass was more dry than it actually was.

If anyone didn’t know, Mormons don’t drink alcohol

The Last in Blue, like it’s cousin, the Avation, had a good flourall flavor to it. It was a toss up between my wife and I which one we prefer.

This was not only a pretty drink, it tasted really good. I wish the pear would have been more forward then subtle but it was still really tasty. I’m going to have to make this more.

I made the clove and cardamom simple syrup by grinding up 6 cloves and equal pay cardamom seeds powder, adding 1/2 oz. sugar and 1/2 (ish) oz boiling water, then letting it cool. This maybe excessive for some on the spices.

I do love a paper plane with 2x the bourbon. These all have a very strong and sweet ginger juice component, so good for winter. And all have lemon/lime, they are not just boozy but balanced looking.

1 oz mezcal

What a creative bunch this is. Lots of savory stuff.

Pretty diverse list!

Shake everything with ice.

No name yet but I will make this again, maybe with home fermented ginger beer for a Christmas batched cocktail.

Not a drink, just tangentially related and very interesting. I love the hippo bar but not 31m in love. Rich people are crazy!

Shake everything with ice. Remove the ice, and shake one more time. Serve, and garnish with nutmeg.

In the Thanksgiving spirit I put this drink together, it was pretty good, mostly just a slightly spiced white Russian. 2 oz. Vodka, 1 oz. Kahlua, 2 oz. of pumpkin spiced whipped cream (it was fairly runny and liquidly), Cinnamon powder.

2 oz. Gin, 1/2 oz. Lemon juice, 1/2 oz. Like juice, 1/2 oz. Simple syrup, 3 dashes of Orange bitters, 1 oz. Cream, 1 egg white, 2 oz. Soda water. Lime peel. Shake all the ingredients expect the soda water, for while a minute. Then add ice and shake again until chilled. Strain into a glass and add the soda water and garnish with a lime peel. Didn’t worry about dropping the peel in, it will just sit on the now semi-solid top.

I got this from Food & Wine website, it’s better than I expected. Basically a margarita sweetened with sambuca.

I made one of my favorite Trinidadian dishes last night (doubles), and what better pairing than the Queen’s Park swizzle — named after the Queen’s Park Savannah in Port of Spain where carnival takes place. Of course it has angostura, along with black rum and mint. Lovely! I took this recipe from smuggler’s cove.

1oz bourbon

This was a weekday sip, didn’t want it too boozy, it came out great.

It’s pretty damn good. I heard blantons was the best so here we are.

2 oz bourbon

I was out of tequila, so I made a Ti’Punch and sweetened it with triple sec. Tried a proper-ish margarita recipe after. Then I tried a bunch of different rums and settled on Isautier rhum blanc traditionnel (see pic), which tastes about halfway between unaged Jamaican rum and agricole blanc, though agricole works great, too. Both rhum traditionnel and rhum agricole match the mineralic, vegetal notes of tequila and the traditionnel I have is not quite as fruity as the agricoles I have.

Here’s a lovely and pretty simple fall recipe from Death & Co. Perfect for this crisp evening!

I know, another fruity bourbon drink. I have a type ;)

I am having the Bar Cima Summer 2023 cocktail:

Decided to see what I could make with cream soda. Still have quite a bit of workshopping to do, but my current mix: 6 oz cream soda 1.5 oz spiced rum .5 oz caramel vodka .25 oz drambuie

Mostly wanted to show off my stunningly clear ice, could see the drink below it!

Here’s a lovely summery drink from Death & Co; it’s a fizz take on the Chinese Cocktail from the Savoy cocktail book. A late season warm day called for a celebration!

A collection of non alcoholic cocktails from Punch, that site has good content for a free website, I have been surprised by it several times. I’ll put the link in the non-alcoholic pinned thread too.

#Notes

With my husband hand modeling.

Featuring my horrifying tile countertop and some tepache setting up in the blue pitcher.

My friend developed this recipe in advance of his wedding, and I made it to be his guinea pig. It’s super tasty, and nicely balanced (the agave goes well both with the espresso and the tequila; I could imagine knocking it down a little to make it slightly more coffee/forward).

What a nice article and little slice of history!

I read some recipes then made this:

I liked reading about the Fistful of Dollars cocktail. In mixel, the little quote explains that the bar hated it by the end of its run because it was so popular. I had a grapefruit today, was really craving mezcal & grapefruit, was out of orange liqueur and as anyone who has hung around this thread probably knows, am a sucker for any fancy whiskey sour.

Not feeling creative with the name today, but this is delicious.

This looks so good.

Shake with ice and garnish with mint and lime wheel.

I have some leftover strawberry-infused Campari, and it's too warm outside for a negroni, so here is a Campari sour!

I have tepache already, made it earlier this month. So that was not made using her recipe.

Shake with ice and serve.

I love stuff like this, there is tepache in the fridge right now, and I was just bemoaning tossing some watermelon rinds (I grew the watermelon so wanted to use all but don't like sweet pickles, which is the only thing I knew how to do with the rinds). Often there is so much flavor in the parts we throw out, just difficult textures.

2oz bourbon

People feeling resolutely summery, apparently. Two with strawberry syrup but I used all mine up. These all look good to me, may try the Snake Eyes this weekend.

I make some mean cocktails myself but sometimes I like to try out various signature cocktails at bars. Bonus points if I know I can't match the quality

Excuse the messy kitchen, in the middle of cooking supper.

And go Tampa!

Reads too sweet to me but replace the orange soda with the Crodino, or grenadine with unsweetened cranberry and I'm in. I like the idea of doing it with a fermented soda instead of store bought too.

My wife just kind of whipped this up, no name, quite tasty 😁

Here is an interesting one from Death & Co. that combines tiki flavors with the complex bitterness of beer, of all things. It’s not much beer by volume, so it’s not nearly the predominant flavor. It’s a little weird seeing, but it really works!

I've been getting into tiki cocktails lately and came across this one on a German-language spirit review blog (https://schlimmerdurst.net/2019/04/09/saarwhisky-absinthe/). It's a weird concoction with absinthe as the base liquor and I love it! I'll have to upgrade my 0.2l bottle of absinthe to a full-size one.

We got to visit a friend with a boat, so I blended up a quick batch of Jeffrey Morganthaler’s Piña Colada for the ride. It’s easy and unreasonably delicious for a hot day on the water!

1 oz Pathfinder non alcoholic liqueur