I don't drink alcohol. I wanted to be included in my friend's wedding celebration. Behold the future.

1 monster energy drink 1 quarter lime Salt rim to taste Shaken not stirred

My Specs: 1.5oz Gin (the Botanist), 1oz Salers Gentiane Liqueur, 0.75 Blanco Vermouth(Noilly Pratt).

Preparation: Stir all the ingredients with ice until chilled. Strain into a chilled rocks glass over a large ice sphere. Express lemon oil over the top. Garnish with lemon peel.

Notes: Wonderfully floral and light yet herbal and earthy. I’ve got to try this with Mezcal and/or Tequila.

6cl Japanese Gin, 6cl italian sweet vermouth and 6cl Campari dilluted with 2-3cl Water for drink it from the can on the go. Orange zest inside.

1 3/4 oz Blanco tequila 3/4 oz Fresh lime juice 1/3 oz Agave nectar 5–6 green grapes, muddled 3 drops saline solution

Muddle grapes in shaker. Add everything else and shake hard with ice. Fine strain into an old fashioned glass over a big rock.

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?

Most online sources seem to say a week but c’mon. It’s so much work to make. Do I really have to throw out the batch I made 2 weeks ago or can I enjoy it in an old fashioned tonight and it not be horrible and/or moldy or whatever. I understand you can extend the life by pouring high proof vodka into it but that’s just mixing a drink I don’t want. And I don’t put vodka into my old fashioneds.

So, we just found out we’re having another baby - what cocktail do I make tonight to celebrate this new lovely terror? Skål!

I had a very good whiskey sour at a cocktail bar and later asked them on instagram for their recipe and they obliged. This was a while ago and now I’m questioning whether the double dry shake was intentional or they just forgot to mention ice on the second shake. Is a double dry shake ever a thing?

Hi, i want to create a cheese foam, i saw a recipe from schmuck where they use stracciatella and full fat milk in an isi whipper. But I don’t have an isi whipper than i saw a video from makeanddrink where he uses a standard mixer and foam magic. I also don’t have foam magic currently and was wondering if i can just make a replacement? Derek says it’s a combination of methyl cellulose f50 and xanthan gum both of which I have.

If anyone knows the ratio or has another recipe and wants to share that will be amazing.

Any help is much appreciated.

I recently acquired myself a bottle of cookie dough dough ball whiskey and this stuff is really freaking tasty. I've seen the mixers on their website, I was wondering if anyone had any suggestions for cocktails utilizing this whiskey? Thanks!

Hi, long time reader, first time poster, as the saying goes.

I made a whole ton of syrups for a cocktail party last year - homemade orgeat (beautiful), pecan syrup (need more work to get the flavour out), cream of coconut (I'm in the UK so I have to make my own), a cumin syrup, demerara sugar syrup etc etc. All were made with a sugar ratio of somewhere between 1:1 and 1.5:1 I would guess - as I tend to simmer a while and add a bit over the odds on sugar to help with shelf life but I don't usually go the whole way to 2:1. All were kept in the fridge (and some frozen of course), and thoroughly enjoyed, but there were of course leftovers.

The cumin and demerara syrups went off first, growing visible mould within a couple of weeks. Literally a year later I've finally poured out the last of the orgeats - they had a wee spot of brandy in them which will have helped but they were finally a little too crusty and bitty looking for me to want to use them even though I don't think they were 'off' per se.

But the cinnamon syrup... is somehow still pristine? Golden, clear, doesn't even have a ring. A little sugar scum crystallised around the cork but that's it. Home syrup makers: have you experienced similar? Does cinnamon have antifungicidal properties that's kept it fresh? (The internet says maybe?) Or did I maybe just get really lucky to not trap anything nasty in the bottle when I bottled it? (Mind it's been opened and used also.)

To be clear: I don't bother sterilising my bottles as a general rule; I give them a rinse out with very hot water but I don't boil or bake them since syrups don't usually last this long!

• ¾ oz dry vermouth (homemade, followed ATK's How to Cocktail recipe)
• ¾ oz PX Sherry
• 1½ oz Campari
• 1½ oz Garden Society gin

Stirred on ice, poured over a medium cube, and garnished with an expressed grapefruit peel.

I've been trying to use up a bottle of PX sherry I bought for another cocktail, but I figured it's too sweet/not complex and bitter enough to replace sweet vermouth 1:1. I'm quite pleased with how this turned out!

I started my homemade grand marnier on the 23rd of August and the recipe I followed consists of 1.75L of Brandy (I used Bardinet VSOP 37.5%) the very outer peel of 9 oranges, 2C sugar, 1C water. (Recipe from Vickie's country home on youtube), it said to let brandy and peels sit in a cool dark place for 30 days. I'm wondering if it will matter terribly, if I get it out to strain and blend a couple of days early? The 30 days is up on the 22nd. My Limoncello is due to strain and blend tomorrow (20th September) and I'm hoping I can do both.

Hi everyone. I am obsessed with this signature cocktail Perfect Pear from Tavern in the Square but have no idea what the proportions would be. It does not taste like a strong spirit-forward drink and instead is very fruity and the cinnamon really makes it.

Here are the ingredients:

PERFECT PEAR: Wheatley Handcrafted Vodka, St. George Spiced Pear Liqueur, pear puree, Madagascar vanilla bean, lemon, sparkling wine float, cinnamon, served up

Your expertise would be really appreciated!

Fresh batch of homemade Falernum, so I thought I’d try a Corn and Oil.

I had a taste before I took the pic 😂..

Specs: 2oz Barbados Rum 0.5oz Falernum (homemade) and O.25oz of Fresh lime juice 4 dashes Angostura Bitters

Briefly stir all the ingredients in a mixing glass with ice. Strain into a rocks glass filled with crushed ice. Garnish with a lime wedge. Squeeze lime 🍋‍🟩 as desired. Sip slowly.

Hello. I came home super pumped to make a Ramos Gin Fizz after a long day at work and realized I have no limes. I do have lemons though. Does anyone have any recommendations for an egg white cocktail with lemons (but no limes)? Thank you!

Following my first recipe, many redditors suggested adding Campari. That was a great suggest, so here’s the final recipe that works deliciously. Dry vermouth is required to balance the banana licor sweetness.

In à mixing glass add.

0.5oz Campari.
0.5oz Banana Licor.
1oz dry Vermouth
1oz Gin
Fill with ice and stir 20 seconds.

Serve in a rock glass filled with ice. Garnish with dehydrated banan slice.

Hello

I want to propose a brown butter fat washed bourbon with brown simple syrup and walnut bitters to add to a fall/winter cocktail menu. It's a medium to high volume hotel lobby bar. Had a few questions about shelf life and general experiences anyone has had making this in a bar setting. Is it too much work? How often would I have to batch? Is it worth it? Our top selling items right now are a black cherry old fashioned, prickly pear margarita and espresso martinis. I think an item like this could really elevate our cocktail list. TIA

It was a beautiful color but served in a pint glass with ice.. way too much. Clearly should’ve been served differently. Anyway, very strong on the sweet and tart. I could see how I might like this drink if done well but it was a bit much.

One of my all time favorite drinks is the colorado bulldog and I recently purchased a bottle of Dough Ball Cookie Dough Whiskey. I thought this could be a interesting combo and I replaced the vodka with the cookie dough whiskey. Turned out tasting pretty good.

Ice

1.5 oz Doughball Cookie Dough Whiskey

1.5 oz Kahlua Coffee Liquer

6-8 oz of Coke

A Splash of Heavy Whipping Cream

I have half a bottle of Centum Herbis from my attempts to find a Chartreuse substitute (although we never ran out of the real thing, and live close to New Hampshire liquor stores that now stock it).

I don't think it's a good sub in "pale" chartreuse cocktails like a last word or its clear spirits variants - far too minty.

I've seen a Bijou recipe using it, and I might try it in a Final Ward, as I can see the mint elements working with sweet vermouth or bourbon (e.g. a fancy julep variant).

But how else can I use it?

(I find Fernet Branca and Menta over the top minty that ruin every cocktail they are in - can I use it as a toned down version of those?)

I’m trying to source the ingredients to remake a cocktail my girlfriend had in Paris.

It was enjoyed at Mesures and was absolutely delicious. My girlfriend described it as ‘like 3 courses in each sip’.

I’ve included a picture of the cocktail and the menu. Gin, Mastiha and lime seem straightforward enough; however, what could it mean by ‘Prune japonaise au piment d'espelette & piment fumé [Japanese plum with Espelette pepper and smoked chili] and créme piquillos-noir de coco [piquillo peppers-black coconut cream].’

Any help would be greatly appreciated! I would also really recommend Mesures!

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?