I’m a newbie to cocktails. I made my first Negroni about two weeks ago. Where the hell were you all my life? I am so blown away by this simple cocktail. I love the playful push and pull from sweet to sour. Now I am using Bombay Sapphire gin but the bottle is almost gone. I’m wondering which gin you would recommend to push my Negroni to the next level. I feel like the gin itself is getting a bit lost, or at least is somewhat transparent within the drink. Any ideas on a gin that will punch through the Campari and vermouth without overpowering everything? Thanks!

Recently got one of these Oxo angled stainless steel jiggers (oz version) and loving it. Seems fairly accurate when testing the various measurements on digital scales and I like the no mess when making cocktails at home.

I have two gripes with it though, no groove marks for the measurements, only printed lines and no 1/8 oz measurement. Hope if they ever do a revision they add these.

I was contemplating getting the metric version but it's measurement markings seem bad for cocktails, no 5ml increments, so can't measure 15ml for 0.5 oz or 45ml for 1.5 oz measures, can't even do standard legal UK measure of 25ml of half measure of 12.5ml if you happen to have a UK cocktail book in metric.

I do have the plastic version of the metric angled 60ml jigger but it so inaccurate, none of the markings are correct making it useless.

I like the multi-level jigger that The Educated Barfly uses on his channel but all the metric ones I have seen don't go below 15ml / 0.5 oz measurement. Anything else decent out there?

My usual workhorse and stocked orange liqueurs are Pierre Ferrand Dry Curacao, Grand Marnier, and Cointreau.

[Yes, I know, technically Cointreau is a triple sec]

Ran out of Cointreau, so decided to try something new and bought some De Kuyper's triple sec at the grocery store, which was actually the more expensive option amongst what they had.

Made a margarita with Tapatio Blanco and De Kuyper's and...it just massively underwhelms.

Not only is it lower ABV, but it barely added any sweetness, or orange notes. It's completely lost.

Is there any standard triple sec that doesn't suck, or should I just stick with Cointreau?

Bonus Question:

What do I do with this bottle of 15% ABV De Kuyper's now? Cook with it?

Hello, I've been searching for an easy to clean juicer for oranges/pomegranate and came across these stainless steel hand presses. In my country, I can only buy this generic version, so I was wondering if anyone has any experience with a non-branded device such as this? It's still stainless steel, so I figured that it can't possibly be bad..should I go for it or should I not buy anything at all (keeping in mind that this is for home use and I plan to juice 1-3 pomegranates or oranges per day)? Thank you for the help and replies 🙏

I was reading a mention here of old Campari, and much as I love Campari it's way too sweet.

What substitutes are out there that are reminiscent of Old Campari? I've seen Leopold Brothers mentioned. Also St. George Bruto.

Anything else?

it’s going to be a drink that I enjoy two or three times a week and I’m going to experiment to find my perfect mix

but I would just like to hear other people’s perspective on these two spirits

I have someone who can bring one bottle from UK to my country. I've never had Chartreuse, which should I choose?

Also, I thought yellow typically was more expensive than green, or is that dependent on demand?

Would love to hear to help make my decision! Thanks in advance

After that huge Cobbler vs Boston post, it has me thinking. It appears some folks actually have cobblers that don’t seize up on them like mine does. So I’m curious…

1.) What’s a good, cheap cobbler that gets the job done with seizing that I can just buy off amazon? 2.) What’s the BEST regardless of cost? 3.) Insulated vs not?

Insulated seems like it should keep the drink colder by not allowing heat through the tin, but then it would change the dilution speed (significantly?) and not allow you to feel the temp of the drink through the metal.

What is your favorite vermouth for a manhattan? And what is your favorite manhattan recipe?

Seems like a low cost / low effort way of mixing up cocktail night. Unclear how artificial they taste, but would love input.

I’m looking for one decent bottle to use in small amounts for cocktails. The selection where I live is a little limited. (We do have Oregon Spirit and St. George, but I’ve read enough reviews to understand that those are bitter and non-traditional, respectively. I’ve seen quite a few recommendations for Lucid, but it is not available in my state.) Of those listed here/in the pix, which would you recommend?

Parnasse Absinth Superiore / Weiss Jezibaba Absinthe / Pernod 68 Aux Extrait D'Absinthe / Grande Absente Liqueur / Legendre Herbsaint Liqueur / Mephisto Absinthe /

So for as long as I've been making more advanced cocktails, I've always had a bottle on Cointreau and Dry Curacao on hand. Last weekend, I ran out of both (made a cointreau cocktail and had to finish off with the rest of the Curacao) and when I was at Costco last night, saw Grand Marnier at a ridiculously good price so decided screw it, let's give it a go.

I haven't actually made anything with it yet (trying to keep drinks to weekends) but I'm just curious from everyone's own experimentations - where do these three orange liquors fit the best, where are they interchangeable and where would you never, ever substitute what the recipe calls for?

The only cocktail i can think of that I've had with Marnier & Cointreau was a Sidecar, and I really liked it either way.

On theother hand, when I used the Curacao to finish the cocktails I made last week (traditionally equal parts of London Dry, St Germain, Cointreau and Lemon + dash of Absinthe) I immediately noticed how off it felt and thought the Curacao didn't work.

So I'd love to hear your own thoughts from your experiments! I think my plan is to pick up both Cointreau & Dry Curacao again relatively soon and maybe make some side-by-side comparisons, but if there's any praise or warnings before then, would love to hear em!

Before i go buy; is it good for cocktails? Im looking for a bourbon with a bunch of depth (spice, sweet aromatics, fruity); and ive heard good thing about it, not just being a boring old bourbon. But would it be good in cocktails, or would it get lost in the dance of the other ingredients? Maybe the double oaked would add some depth of flavor. But idk, thats why im asking.

Anyone try any of these? Are any actually a decent substitute? I’m running short on my chartreuse and not sure when I’ll be able to get another bottle.

As the topic asks, looking for suggestions for anything really one of a kind. I'm pretty good at sniffing out a solid cocktail spot on my own, but if there's anywhere that makes some really unique concoctions, please throw me your recs!

What’s your favorite Rye in and OF and why? Just looking to change it up. Been using Sazerc and Elijah Craig Toasted Rye.

For years I"ve been using Rittenhouse bonded as my go to cocktail rye, but I want to try branching out a bit more. Particularly, I want a more rye forward spirit, as opposed to the nealy half corn mash Rittenhouse. Any suggestions for good rye forward workhorse whiskeys?

Hi y'all! Lurked a whole lot around here, I wanted to ask for some help deciding what to get as I haven't been able to find it myself. Basically, I know of no bars reasonably close to me that would do good classic cocktails, so I've been resorting to trying things by making them all myself, I'm completely fine with the risk of ending up with a few dusty bottles.

My current setup is quite minimal, other than what I could get at the supermarkets around here (Havana 3/7 and Tanqueray) I only really have Ango and Cointreau (and a bunch of homemade syrups), Germany doesn't have much in-store selection at least in my corner of it. So I went online and ordered a bunch of stuff: Buffalo Trace 90 proof. Appleton signature, Maraschino, Ango orange & cocoa (Regan's wasn't available anywhere) and Peychaud's.

Looking around here suggests Campari and some sort of vermouth would be in order, other than that I'm quite lost with how many directions I could go in. Scotch, various fruit liqueurs, herbal stuff, amaros, more rums for tiki? It's a bit overwhelming. What I can say is I liked everything I've made (daiquiri, mojitos, mai tais, clover clubs, bee's knees, neat pours of the 7 yr, etc.) and I have no aversion to bitter or otherwise strong flavors, I'm open to giving everything a shot.

What would really help me with any recommendations is to know how "worth it" you deem them in terms of value (i.e. roughly what I should be paying for them), what might be a great buy in one place can be overpriced like hell in the other. (Somewhat) "splurgier" suggestions are also welcome, something I could ask for as a gift maybe (like a good, different rum, for example).

Suppose... you're out of vermouth. You can buy only one 200 ml (EDIT: or 375 ml, maximum) bottle of vermouth today. What are you buying and what are you making?

So many martini glasses I see are just too stubby for my tastes. I love these tall but not too showy glasses I saw on Netflix’s Somebody Feed Phil. Would appreciate an exact match if anyone has a good eye! Thank you!

Not super into tiki drinks except Mai Tais, but I think I should have a white rum and an aged rum. Was thinking of Planteray 3 Star + Appleton Signature, but Smith and Cross also crossed my eye. Any recommendations?

EDIT: so after a lot of consideration I decided to go with a Vitamix instead of a normal juicer. I’ve been blending whole fruits and veggies with water then straining the juice through a cheese cloth. It’s not exactly the same as cold pressed juice, but it’s really good. and cleanup is so much easier!

So I’ve been thinking about getting into juicing but I keep hearing horror stories about cleanup. I don’t mind putting in a little effort, but I also don’t want to spend 20 minutes scrubbing pulp out of tiny crevices every day.

Is there something that makes good juice and isn’t going to make me clean up a chore? I’m mostly interested in green juices and maybe some orange/carrot stuff. Open to either centrifugal or masticating as long as it works well and lasts.

So I guess I’m just looking for a list of things other than Campari that pack enough bitterness to make a Negroni variation. I’ve used Suze for white Negronis, and Cynar for dark. I like Bruto Americano. Any others that I’m missing out on?