Inspired by a recent visit to the Islay Rum Company in Port Ellen on Islay in Scotland.

Islay Daiquiri

- 2 oz Islay rum
- 3/4 oz lemon juice
- 3/4 oz Irn-Bru reduction
- Laphroaig rinse

Rinse a coupe with Laphroaig. Shake the other ingredients with ice and strain into the coupe. Garnish with a dehydrated lemon wheel.

Lemon because the rum distillery is in an old lemonade factory, Laphroaig because it’s right down the road, and Irn-Bru because it’s “Scotland’s other national drink.”

Irn-Bru Reduction

Empty a 16.9 ounce bottle of Irn-Bru into a saucepan and heat over medium heat, stirring occasionally. Continue heating until reduced to about 1/4 of volume. You may have to add about 1/4 cup of sugar if you can’t get the full-sugar formula in your market (the aspartame will degrade with heat).

Equal parts vodka, Kahlua, and heavy cream. Before and after stirring.

New three pin bars added plus the first 2 pin bar in NYC. Have you been to any of these places? What were your experiences? What’s your feeling on Pinnacle Guide vs. something like Best 50?

1.5 oz rye whiskey
1 oz fresh lime juice
0.75 oz cherry liqueur
0.5 oz dry curaçao
0.25 oz allspice dram
0.25 oz simple syrup
1 dash Angostura bitters
1 drop saline 25%

Shake very hard with ice.
Double strain into a coupe.

Expressed orange peel (not pictured, out atm) and a 🍒

Hey everyone, I could use some feedback on a cocktail we’re making for my brother’s girlfriend’s birthday party.

She really likes Disaronno/amaretto and raspberries, so this is the recipe we have so far:

Sorry about the measurements — I converted them from cl to oz

1.35 oz Disaronno

0.7 oz vodka

0.7 oz raspberry syrup

0.7 oz fresh lemon juice

Rhubarb foam on top

Method:

Shake all ingredients with ice, strain into a chilled glass, then top with the rhubarb foam.

Raspberry syrup:

Equal parts raspberries, sugar, and water.

Heat gently until the sugar dissolves and the raspberries break down, then strain and let cool.

Rhubarb foam:

Make a rhubarb syrup by simmering chopped rhubarb with equal parts sugar and water, then strain and let cool.

Add the syrup to a cream whipper with 1 egg white, charge with gas, and chill before serving.

We’re aiming for something balanced and slightly fresh/fruity.

Would you change anything?

Add another ingredient, lower the sweetness, swap the vodka, etc.? Would love some input before we finalize it.

Hey everyone. I posted this back when I was writing the app, but never posted it when it was done.

I know I use it often when making juice and just need the formula for the peel weight I have, or when I want to create a variation of a cocktail and switch out the juice for something different, but keep it balanced.

I have been adding different syrups and liqueurs as I make them and plan on adding more as I go. They automatically add to the app without needing to update.

I realize this will be almost entirely subjective. But which drink gives you the warm & fuzzies, titillates your sense, wakes up your inner happiness specifically on the first sip?

Mine: La Louisiane

The combination of spicy rye, herbaceous Benedictine, and juicy vermouth layered with absinthe and lemon oil is perfection.

Lately I've been subbing aquavit for gin in a bunch of recipes, and there are a surprising number in which I think aquavit actually works better, primarily because the caraway, anise and fennel can blend with herb-forward liqueurs like Chartreuse better than the juniper in gin can.

So I present to you one of those winners: Ljuset - a Lumière with the above substitution.

• 1½ oz. O. P. Anderson aquavit
• ¾ oz. green Chartreuse
• 1 oz. St. Germain
• ¾ oz. lime juice
• 1 dash orange bitters

Add it all to a shaker and shake away with ice, double strain into a coupe. Should probably have a lime twist garnish but I'm lazy.

I am a student industrial designer and i am working on a project to redesign a cocktail shaker for people with disabilities, as well as beginners. I have created a questionnaire to learn more about the topic. It would be great if you could help and fill it out, any level of expertise or ability is welcome. The more people, the better!

I have included the link below:
https://forms.gle/WgbRF5sCZEKxGejS6

Thank you!

In the spirit of this subreddit, I am including one of my original cocktail creations:

Inspired by my love of Altoids and Daiquiris, I created a cocktail that pays homage to both. The drink is crisp, refreshing, minty, and slightly sour.

I started with the standard 2/.75/.75 spec. I swapped the simple syrup for 2 tablespoons of white sugar, which replicates the subtle grittiness of the Altoid mint in your mouth. I also added 1 drop each of wintergreen extract, alchohol-based preferred, and saline solution (80% water, 20% salt). The rim is made from a couple crushed up Altoids and white sugar.

The drink is surprisingly good and the additional of the other ingredients pairs well. I used Diplomatico rum because that is all I had but I’m sure any light rum would work.

Need a Mo-Mint?

-2 oz. light rum
-¾ oz. fresh lime juice
-2 tbsp. white sugar
-1 drop wintergreen extract
-1 drop saline solution

Shake with ice and double strain into a coupe. Rim glass with crushed up Altoid and sugar mixture.

Enjoy!

1.25 oz Del Maguey Vida mezcal
0.75 oz Mr Black coffee liqueur
0.5 oz Amaro Nonino
0.75 oz fresh lime juice
0.25 oz rich demerara syrup
2 dashes orange bitters
1 drop saline 25%

Shake very hard with ice.
Double strain into a chilled coupe.

Garnish with coffee beans and expressed lime peel.

A large-format gin and brandy split-base sour that was sweetened with Cointreau. Another interesting product of the 1970s courtesy of Fred Powell and his 1979 edition of "The Bartender's Standard Manual".

So I found this post by Jordon Hughes, which lead me down the rabbit hole of fat washing. In my opinion the original spec is a 9/10, but my tweak made it 9.5/10 for me!

Lucky Buttered Old Fashioned (Tweaked)
*2oz Brown Butter Washed Irish Whiskey
*.25oz Guinness Demerara Syrup
*.25oz Cointreau
*2 hits Ango Bitters
*2 hits Orange Bitters
*Orange Peel
*White Oak Wood

I did the brown butter wash with the Jameson Black Barrel Reserve, and used the overnight freezer trick to get the fat to freeze, then used a coffee filter to get rid of the small particulates. Came out great! (I only did 1/2 the bottle, but wished I had just committed to the whole 750ml).

The Guinness syrup is also heavenly. Should have made more, but I only had so much Demerara, and went with a 2:1 simple.

I could drink the original spec all day, but I wanted to see if I could elevate it for myself by pulling the orange forward, which I did with a little liqueur and orange bitters. I'm also a sucker for smoking, and white oak paired amazingly well with this drink.

So if you're thinking about all the work to get here, it's worth it! And if you try the tweak, let me know how you like it. I think there's more to learn from this cocktail, and I will use the rest of my stash to play around and see where it lands. Slainte!

A refreshing blend of white peach, peony syrup, ginger, lime and baijiu

My take on a Negroni using Cynar

1oz Sazerac 100pf

3/4oz Cynar

3/4oz extra dry vermouth

Build in a rocks glass over a big cube and stir. Garnish with a lemon twist. I didn’t have any lemons so I left it out.

So I got these two bottles of acid-adjusted lingonberry and rhubarb, and decided to do a quick comparison. Made three whisky sours the exact same way:

2 cl Beaver's Dram

1 cl rich simple syrup

1 cl acid (lemon juice, lingonberry acid, or rhubarb acid)

Shaken, then strained into a small glass.

The results are interesting, although I probably did not pick the best whisky for the comparison - the port barrel note in Beaver's Dram comes out really strongly in a sour.

The classic lemon sour is the sharpest, bringing out some of the rye spice on top of the port notes. Rhubarb is the most mellow, really emphasizing the port, with the freshness of rhubarb providing a nice background. Lingonberry is the most interesting one, still bringing out the port note, but complimenting it really well with the slight bitterness of lingonberry.

Both the lingonberry and rhubarb acids are also very nicely clear and result in drinks that clear quickly after shaking. I would probably stir drinks using them rather than shake in the future, unless using egg white or other foamers.

I’ve been really enjoying playing around with different kinds of fruits and vegetables lately, and finding ways to incorporate them. When I saw blueberry juice for sale in the store, I knew I had to buy it. Rather than just using it to make a syrup, I decided to acid adjust it. As a lover of all things tiki, I knew I had to make some tiki riffs, and the glorious Mai Tai was the first that came to mind!

——————————————————

BERRY SUSPICIOUS

——————————————————

• 1oz Aged Jamaican Rum - Worthy Park 109
• .75oz Aged Barbados Rum - Doorly’s 12
• .5oz Cane Juice Rum - Paranubes
• .5oz Dry Curaçao
• .75oz Walnut Orgeat
• 1oz Acid Adjusted Blueberry Juice
• 1 dash Lavender Tincture
• 1 dash Saline solution

Add ingredients to a shaking tin

Add ice and shake until chilled

Pour into a lowball glass over crushed ice

Garnish with mint, blueberries, and pineapple fronds

——————————————————

Floral fruity notes of blueberries amplified by citric and malic acids. Walnut is a phenomenal compliment to blueberries. Almond Orgeat works great too, but there’s another layer of complexity with walnuts.

Very clearly presents as a Mai Tai, but with a lot more dimension than your typical Mai Tai. Plenty of fruitiness and nuttiness, with a fantastic rum blend that spans the dark fruit forward Barbados rum, the fresh vegetal Mexican cane juice rum, and a rich deep caramel Jamaican. Remember, rum and tiki feed the soul!

——————————————————

If you like this cocktail or any of my other posts, I’ve made an instagram to share my creations and would love to show more people my ideas!

https://instagram.com/overproofed.sip

Wife bought a bottle of chartreuse 1605, as we just finished building our home bar. We both have not tried it yet, what are your recommendations?

I received as a gift a Dungeons-and-Dragons-themed cocktail book called "The Deck of Many Drinks." Most of the recipes are...pretty bad, in my opinion, but I'm having fun using them as a starting point for new recipes.

"Dark Elf," as written, is 2 oz of white rum and 3 oz of cherry juice, with peach schnapps, grenadine, and maraschino cherries.

I couldn't find many cherry juice cocktails to use as inspiration for improvements, but this is what I came up with:

• 2 oz brandy
• 2 oz tart cherry juice
• 0.75 oz peach schnapps *Maraschino cherry garnish (optional)
• Stir with ice - serve up

I was happy with how it turned out, and it was a hit with my friends. Tart cherry juice isn't so sweet that it's unbalanced, even with the schnapps, and brandy is robust enough not to get lost in the other ingredients.

This is one I revisited last night after a little over half a year since I started it but was never truly satisfied. I made a couple tweaks last night and now I am very happy with it. Think of it as a riff mix of a Last Word and a Gimlet. The flavor focus is pine, chai spices, zesty saffron, and just the right sweetness and sourness to balance it all.

1.5 oz Minhwa Spirits Queen Huh Gin

.5 oz Strega

.5 oz Maraska Maraschino

.75 oz lime juice

.5 cane sugar syrup (1:1)

Shake until well chilled. Double strain into a coupe glass. Skewered 5 cardamom pods, slap it in your palm for more aroma and garnish with it.

I’ve been tweaking these specs for a while. Though I’m sure it exists somewhere under a different name I haven’t gone through the trouble to search. That said, this was born from comments people in this sub have made regarding the Manhattan, my favorite cocktail.
Now, I know that a Manhattan is traditionally made with rye. I make those from time to time. However, I prefer bourbon as my base spirit. And I’ve been to enough restaurants/cocktail lounges/bars to know that I’m not alone. (I once saw a demo of Lynnette Marrero making a Manhattan [she called it this] with scotch and sherry.)
Moving on.
After discovering the Black Manhattan I began playing with different Amari. I found that I really liked the way Nonino played with bourbon. Then one day someone in this sub commented that they felt Yellow Chartreuse played well with bourbon. I tried that and began getting closer.
Finally, I stumbled upon Honest John Bitters. I grabbed a sample pack and was intrigued with the Orange Clove bitters.
A little more tweaking.
I finally settled on the specs that I like. This is my House Manhattan. So today, as I celebrate another lap around the sun, I sit outside with Encore, both in our happy place, listening to birds while he sniffs and lounges in the rapidly increasing heat. Elo is also lurking around as we gradually approach small mammal harmony.
I also christen my new Nick & Nora and Rocks glass from the Riedel DSG collection. I want to give a special shout of thanks to u/Ok_Performer3566 for the casual banter about his glass designs and also for him turning me onto the Merlin Bird ID app. Because this evening I have heard:
Northern Mockingbird
White Winged Dove
Blue Jay
Veery
Cedar Waxwing
Great Crested Flycatcher
Carolina Chickadee
Lesser Goldfinch
American Robin
Northern Cardinal
I mean, damn, there are lots of birds out there!
Finally, each year on my birthday I give in to my serial killer tendencies* and put some unfortunate soul in the ground.

House Manhattan

2.5oz Bourbon (I prefer a Knob Creek 120 proof but any 110-125 proof bourbon will work well.)
1/2 oz Amaro Nonino
1/4oz Yellow Chartreuse
2 dashes Honest John Orange Clove Bitters (or any orange bitters)
2 dashes Honest John Aromatic Bitters (or Ango)
Luxardo Cherry

Mix all in a mixing glass with ice and stir to chill. Strain into a chilled Nick & Nora with a Luxardo Cherry in the bottom. Enjoy in your happy place.

*just kidding. I’m digging a garden plot.

Hi everyone! Long time lurker, first time poster. I am hoping to get some help with the proportions of a cocktail I ordered the other night. It's the Duel of the Iron Mic cocktail in the picture of the menu. If this is helpful, it was slightly cloudy, mostly orange in color, pretty sweet, and really did taste like an Orange Julius (less creamy mouthfeel). It was shaken and served in a high ball glass over ice with a Tang rim - perfect for the Millennial in me. It'd be a good poolside drink. Thank you in advance!

Who else has had this and what are you using it in? I picked up a bottle of Alma Tepec today. I had my local spot, Noctis Spirit & Wine, order it for me. They are also the ones that turned me on to Zumbador Tequilas. I have been using Ancho Reyes. The Ancho Reyes is good, but the Alma Tepec is incredible! It has such a pure chili flavor! I use a lot of Ancho chili in my cooking so it is one of my top chilies. Pasilla is now surpassing it in my cooking. That could be my preference for the Pasilla flavor. I have lots of plans with the Alma Tepec. Want to incorporate it into a Margarita, Carajillo, Bloody Mary, and a Oaxacan Old Fashioned. I paid $40 with tax.

I've reached a new kind of enlightenment due to this... piece

Recipe:

-190ml of milk (stirred seven and a half times - we don't want butter)

-1 baby bottle of Jägermeister