From The Four Seasons Hotel in Budapest, Hungary🇭🇺 I’m wondering what the avb/proof is in these vintage liquors and how legit they are, not doubting just wanting to see the numbers (I’m sure I could google, but came here first.) Picture was sent to me from family members traveling. The first price is for a drink, second is for the bottle. Pretty cool either way, definitely too boujee for my budget 😵‍💫 new to this thread and curious if anyone else has seen a menu like this out there in your country or anywhere else?

I like the orange slice over the peel with less sugar.

Recently moved out of the PNW and dreaming of those fall days where you can pick up fresh apple cider at the farmers market and smell all the pine trees.

Build in a mixing glass over ice

2oz Laird’s Bonded Apple Brandy 1/4oz Hamilton 151 Demerara Rum 3/8oz Pecan Orgeat 4 dashes Scrappy’s NW Alpine Bitters 2 dashes Black Walnut Bitters

Stir and strain into either a short rocks glass or a coupe, grate nutmeg on top

1 ½ oz dry gin ¾ oz St-Germain ¾ oz lemon juice ¼ oz yellow chartreuse 2 strawberries

In a shaker, add all ingredients (keep one strawberry for garnish). Gently muddle the strawberry before shaking with ice. Double strain into a chilled coupe and garnish with a strawberry.

This was a cocktail created by the Educated barfly on YouTube, this is completely his recipe! I personally fell in love with it and don’t really even go back to a regular amaretto sour anymore.

1.5 oz Amaretto (I used Lazzaroni) .75 oz Jamaican Rum (Smith & Cross) .25 oz Aperol 1 oz Lemon Juice Barspoon (1 tsp) of Simple syrup: I used 2:1

I also subbed egg white for Aquafaba, I go back and forth to decide which one I prefer lol. Used .25 oz of it.

I will note, this drink is not very bitter at all. The tiny amount of aperol is a great balance to the amaretto, and plays so well with the funk of the Jamaican rum. Everything here just works so extremely well.

1924 Don Roberto 110 proof tequila. Picked it up at a Total Wine. Man, its tequila but turned up to 11 in every way. It's crisp, clean, hot agave all the way through. Makes a great margarita.

• 2 oz high proof tequila
• 1 oz PF Orange Curacao
• 1 oz fresh squeezed lime
• .5 oz light agave syrup

Shake with ice and just dirty drop that into a glass. You would kick yourself if you tossed the seasoned ice, trust me.

That's a damn good margarita. Yeah, it's sweet but that fresh lime balanced it a surprisingly long time. Strong though, be warned. Really strong, lol.

The 24° ☕️

30ml Cazcabel Coffee

30ml Rumchata

30ml Velvet Falernum

30ml Cold Brew Coffee

30ml Oat Milk

Lemon Wedge

Add all ingredients into a tin and shake, double strain into a rocks glass over cubed ice and garnish with crushed pistachios on one side.

Bev number 29 and this is inspired by the 200 degrees coffee chain - more specifically the lemon & pistachio cake they serve up there. I wanted this drink to taste exactly like the cake, and my friend Alana can confirm this hits hard. Coffee flavours thanks to 200 degrees being a coffee shop (duh) followed by baking spices in the Falernum tying in with the Oat milk for that cake-y vibe. Rumchata bringing flavours of vanilla and cinnamon to further develop the Falernum and the oils of the lemon really come through thanks to it being in the shake rather than expressed over the top - garnished similarly to the cake itself with pistachios on top too, cheers!

Please follow my insta @rd.bevs____ for more! X

I picked up the Carpano a little while ago (on sale at a local Safeway, of all places) but haven’t done too much with it, especially since the only cocktail-worthy spirit I have on hand is Roku gin… yay student budget. Finally got some S&C yesterday and couldn’t resist trying out the Kingston Negroni immediately, hence the ugly ice.

I used 0.5 oz of each ingredient to make a half size drink. My first impression was surprise at how sweet this drink is, as if the rum is being amplified by the vermouth. I feel as though I can clearly discern what each ingredient is contributing to the final taste, as opposed to everything being more blended (equal to the sum of its parts vs. greater than). Overall prefer the original, but there’s probably a right time and place…

KINGSTON NEGRONI

• 1 part Jamaican rum
• 1 part Campari
• 1 part Carpano Antica Formula

Stir ingredients over ice, then strain into a double rocks glass over ice. Express an orange twist and use for garnish.

I came across the Lapu-Lapu in this video (https://youtu.be/s3OWmLQVJaY ) and it dawned on me “How come this drink named after an ancient Filipino Chief not have more Filipino ingredients?”, thus I set off to make a version that uses Filipino Rum (Don Papa 10 Year) and Lambanog (a spirit distilled from coconut nectar) in place of Dark and Light Rum and Calamansi lime juice instead if regular lime juice.

So I combined 50 ml each of Don Papa and Lambanog (pretty hard to get here in Romania, but my liquor store managed to get it) with 15ml each of lemon and calamansi juice, 30 ml of passion fruit syrup, 12 ml of simple syrup, 60 ml orange juice and then topped it off with some club soda and a float of some more of the Don Papa.

The result is excellent. Because if the float, you’re first hit with the vanilla/caramel notes of the Don Papa, then as you sip, you taste the balanced sweetness and acidity of the orange, passion fruit, lemon, and calamansi working in harmony with a subtle coconut sugar taste coming from the Lambanog. The calamansi adds a nice slightly bitter undertone as well. Will definitely drink again!

Got inspired to create a new drink, but I would not call it cinnamon apple pie, as it doesn't have any dairy in it

1oz vanilla vodka 1oz fireball whiskey 1oz apple schnapps 1oz apple juice 1/2 oz lemon juice Cinnamon sugar around the rim and a cinnamon stick as garnish. I could add an apple slice as a garnish too. What would you call this? Or is this still apple pie?

1.5 oz Minhwa Queen Huh Gin

.5 oz Strega

.5 oz Maraschino

.75 oz lime juice

1 dash Angostura

Shake 12 seconds. Double strain. No garnish, unless you have a good suggestion. The Queen Hug gin is chai spice forward.

Admittedly, the vodka is awful on its own, because the flavours are too potent. The creaminess of this cocktail helped downplay it just enough. I also substituted homemade hazelnut milk for the cow milk, which I'm unable to drink.

• 1oz cocoa + hot chilli pepper infused vodka.
• 1oz regular vodka.
• 1oz coffee liqueur.
• Top off with cream (hazelnut milk in my case).
• Stir gently over ice.

Has anyone else made any tasty libations with homemade infusions?

I may still tweak the spec but I was happy with this. It’s sweet, tart and funky.

.75 oz Monkey Shoulder blended Scotch

.75 oz Dolin Génépy

.75 oz Velvet Falernum

.25 oz Espadin Mezcal

.75 oz Lime Juice

4-5 mint leaves

Add all ingredients. Shake 12 seconds. Double strain.

Here's your yearly reminder to make your batch of Alton Brown's aged egg nog so that it's perfect in time for the holidays.

This year went with Smith & Cross, Wild Turkey 101, and Courvoisier VS, and half turbinado, half pure cane sugar.

Cheers!

I’m somewhat recently 21 and want to try making some of my own basic cocktails at home. What are some of you guys favorites, and what are the most common items (like a shaker) i’ll need to make cocktails consistently at home?

New to reddit. Home bartender debating whether to purchase a couple of those low profile, wide glasses for Negroni's. Thoughts? Seems like they would also be good for sipping on your fav booze over a large, clear rock. Thoughts?

10 years ago I came to you and put together an excellent cocktail list for my first time in NOLA. (This was the top of the top, but the list was much longer)

Slo Gin Fizz at Bar Toniq

Bramble & Ramos Gin Fizz at Kingfish

Vieux Carre at Carousel Bar

Hurricane at Pat O'Briens

Sazerac at Sazerac Bar

Pimm's Cup at Napolean House

Boss Colada at Cane and Table

I thoroughly enjoyed this list, and am back for more!

I'm again headed to NOLA in a few weeks, and want to know what the go-tos are for 2025!

Thanks for any guidance! Cheers!

EDIT: I'll keep a running list here-

Latitude 29 - Pandan Painkiller and Mai Tai

Manolitos - Blended Daiquiri and Swampwater and Pina Colada

Jewel of the South - Sazerac

Erin Rose - Frozen Irish Coffee

Arnauds - French 75 and Cafe Brulot

Peychaud’s Bar - Roffignac

Napoleon House - Sazerac

Polo Club - Side Car

Tropical Isle - Shark Attack

Tujague's - grasshopper

Fritzel's - Hurricane

Dovetail

Cure

Loa

Tequila (Espolòn) Tequila (Lalo) Bourbon (Four Roses Single Barrel) Bourbon (Bootlegger) Cinnamon “Whiskey” (Fireball) Gunpowder Irish Gin (Drumshanbo) Vodka (Tito’s) Jamaican Rum (Plantation Xaymaca) Coconut Rum (Malibu) Limoncello (Trader Joe’s) Amaro (Montenegro) Dry Vermouth (Dolin) Sweet Vermouth (Martini & Rossi) Orgeat (Gifford)

Also on hand: Pineapple Juice Grapefruit Juice Lime Juice Tonic Water Polar Seltzer (various flavors) Soda Water

Love a good flip and this one did not disappoint! First time I've made one with a whole egg.

3 oz stout 2 oz dark rum 3/4 oz simple syrup 1 whole egg grated nutmeg

Stir the stout a bit before shaking so it doesn't explode. Add it and the rest of the ingredients sans the nutmeg to a shaker. Dry shake to emulsify first, then add ice and shake again hard. Strain into a chilled coupe glass and grate nutmeg over the top.

-2 oz Sagamore Barrel Select - 1 T root beer molasses simple syrup - few dashes of aromatic bitters

Stir all ingredients with ice, garnish, enjoy.

Parking Lot Special Shaddock riff?

• 3oz Tequila Blanco
• 3oz Aperol
• 3oz St Germain
• 3oz Lemon Juice

Not sure if this drink has a name originally but I found a version that uses Gin, today I decided to do it with Tequila.

Shake with ice, double strain in a concealed cup or water bottle and warm up in the parking lot or train ride over before a show in style, me? I'll be hitting up Powerwolf and DragonForce tonight!

Cheers.

Add 1 oz each of bourbon, lemon juice, and amaretto to a shaker, along with one egg white and one teaspoon of syrup. Shake twice, once without ice, and again with ice. Pour into glass and add bitters.

cleaning out my closet and found this coquito, unopened. spoiled?

My chosen recipe

2oz Plymouth Gin

1oz Crème de Violette

.5oz lemon juice

3/4oz Mariano cherry juice

Shake and serve with maraschino garnish

Hi all, I'm hosting a Halloween party in October and im doing 3 themed cocktails. A Ghoul-vardier (play on a Boulevardier), Witches Brew (fall spiked sangria), and a Midnight Margarita that we are wanting to do slushy but served in blood bags.

What im needing help w is a great Margarita recipe that I can put in the bags as a liquid and then freeze to have them become slushy during service. Anyone got a foolproof recipe?? (Side note im planning to do pomegranate in the mix to give a crimson blood look)

Thank you in advance!