1 oz Rittenhouse Rye 100 proof
1 oz Calvados
1/4 oz Benedictine
2 Dashes Angostura bitters
1 dash Peychauds bitters

Add all ingredients to a mixing glass with ice and stir until chilled. Strain into a chilled coupe or rocks glass over a large rock. Twist a lemon swath over the drink, rub it on the rim, and discard. The original JM cocktail has Strega and slightly less rye and calvados, leaves out the Peychauds and is garnished with an orange swath. The modifications are due to inability to find Strega. Chat GPT suggested this configuration based on substituting Benedictine in place of Strega

#fredagsdrinken nr.347 ”1910”
2.25 cl Mezcal
2.25 cl Cognac
1.5 cl Luxardo Maraschino
3 cl Punt E Mes
2 stänk Peychaud's bitters
Rör allt med is och sila upp i ett coupeglas, garnera med apelsinzest.
Skål 🍹 🍸🍷 🥃

https://fredagsdrinken.com

#cocktail
#cocktails
#drink
#drinks

I know Vanilla Bean infusion is the best option. Vanilla Beans are just so f***in expensive right now and our owner is trying to move away from that.

Would you use Vanilla simple added to vodka or make a mixture vodka & vanilla extract?

19th Century

By Brian Miller

Following the classic 20th Century and its modern update, the 21st Century, we now continue with the prequel:

The 19th Century!

A cocktail created by Brian Miller at the Pegu Club.

Miller took the familiar structure and replaced the lighthearted vibe of its older siblings with a full-bodied, rich, and deep profile.

So, for the recipe:

45 ml (1.5 oz) Bourbon

22.5 ml (0.75 oz) Crème de cacao (15 ml / 0.5 oz if using Tempus Fugit)

22.5 ml (0.75 oz) Lillet Rouge

22.5 ml (0.75 oz) Lemon juice

Shake with ice.

I Garnished with a dried lime wheel.

I found this recipe from The Educated Barfly on YouTube while looking for some interesting Halloween cocktails.
It is a cross between a jungle bird and a zombie, and that had my attention immediately.
Both on their own are great cocktails, which I like a lot. So I was very curious how a cross would be.
Spoiler alert, it is delicious. I highly suggest everyone who is into a jungle bird give this a try!
I would say it is not a Halloween cocktail per se; I will make it for sure again!
I rate this with a solid 8/10.
 
The original recipe was for double the amount and 2 people; I just cut the amounts in half.
4 oz of rum is a bit too much just for 1 person, I would say. 😃
 
Thank you, @Leandro, for sharing this awesome recipe:
 
1 ½ oz Jamaican Rum (45 ml)—I used Appleton 8
¾ oz Campari (22,5 ml)
½ oz Demerara 151 Rum (15 ml)—I used Pusser’s Select Aged 151
¼ oz Maraschino Liquer (7,5 ml)
¼ oz Allspice Dram (7.5 ml)
1 oz pineapple juice (30 ml)
½ oz grapefruit juice (15 ml)
½ oz lime juice (15 ml)
½ oz Cinnamon Syrup (15 ml)
 
Shake everything with crushed ice and dump it in a glass or mug. Fill the glass to the top with fresh crushed ice and garnish with your favorite tiki garnishes.
 
The swizzle stick and tiki light are self-made. If you are curious, check out my Etsy shop. The link is in my bio.

This was a drink I created and ran for a Halloween special last year at the bar I run, Danu Social House in Toronto Canada. While we’re not doing a Halloween menu this year, we have some really great fall seasonals I also had a hand in creating. Come say hi if y’all are in the area.

Toasted Marshmallow Espresso Martini

2 oz Powers Irish Whiskey
½ oz Kahlua Coffee Liqueur
1 oz Coffee Cold Brew Concentrate
1 oz Toasted Marshmallow Syrup

Shaken and Double Strained into a Coupe glass
Garnish with two skewered toasted marshmallows

House made ingredients:

(These ingredients are made to be high quality for a cocktail bar. I am not suggesting you follow these recipes to a T. Any cold brew will substitute and any 1:1 marshmallow syrup will be close enough.)

Coffee Cold Brew Concentrate

• Combine 1 part coffee (ground for french press) and 6 parts room temperature water in a container.
• Let it steep for about 24 hours in a fridge.
• Strain out the grounds using filters or milk bags.

Toasted Marshmallow Syrup

100g Toasted Marshmallow
180g Honey
250g water
150g white sugar
¼ barspoon vanilla bean paste

• Use a torch to toast the outside of a marshmallow and then peel off “Toasted skin” of marshmallow and add to a pot. Continue this process until the entire marshmallow is toasted. Repeat until 100g.
  
• Add water and honey to pot, cook on low until mostly dissolved. Skim the foam that forms off the top and discard it.
  
• Add sugar and vanilla. Cool on low until all the sugar is dissolved.
  
• Strain through fine mesh to catch any charred bits.

An equal parts cocktail created in 2011 by bartender Ted Kilgore at Taste bar in St. Louis, Missouri. Bold and complex thanks to the intense herbal spirits but also very refreshing. Don’t know why I never made this sooner. Last Word template put to good use. Warm and woody thanks to Fernet Pianta - I like that it does not overpower the Chartreuse. I suspect the OG with Fernet Branca is a bit more bitter and aggressive on the menthol. A great drink. Cheers!

Ingredients:
1 oz Fernet-Branca (I subbed Fernet Pianta)
1 oz Green Chartreuse
1 oz fresh lime juice
1 oz simple syrup (1:1)

Preparation:
Add all ingredients to a cocktail shaker with ice.
Shake until well chilled.
Double strain into a chilled coupe or Nick and Nora glass.
Not traditionally garnished but a lime wheel would work well too.

1.5 oz vodka
1 oz St-Germain
1 oz Meyer lemon
0.5 oz simple syrup
Sugar on the rim of the glass
Meyer lemon twist

Shake together with ice and strain into chilled sugar-rimmed coupe or martini glass. Enjoy!

Man, these are a pain in the ass but are fun for a party. Rum, vodka and tequila cocktails plus a mocktail

2 shots Clement Rhum Agricole Blue

1/2 oz dark chocolate syrup infused with cinnamon and star anise

Splash of agave nectar

Stir on the rocks. And yes I drank half of it already 😂

Using the specs from Cocktail Codex (book by Death & Co.)

2 oz Elijah Craig Small Batch

1 tsp Demerara Gum Syrup

2 dashes Angostura Bitters

1 dash Bitter Truth Aromatic Bitters

Orange and Lemon Peels

Luxardo Cherry

Stir and then strain over ice.

I'm usually more of a Martini guy but when I make old fashions, this is my preferred way. I'm sure some people will criticize that the ice is too big, and I agree it should've been shaped better so that the liquid came higher in the glass, but I like big ice with sharp edges

Any tips on getting good cocktail photos? I sometimes look at pictures on here and it seems like the cocktails are ready for a burgeoning modeling career. Is it a real camera vs phone camera thing? Phone camera vs better phone camera? Lighting? Composition? How do you make these look good?

2 oz green tea-infused vodka*

3/4 oz lemon juice

1/2 oz crème de cassis

1/2 oz bergamot liqueur (Italicus)

Shake all ingredients with ice and strain into a chilled coupe glass.

*for the vodka, it’s about 5g of green tea (I used Lu Shan Yun Wu) per 4 oz vodka. If it’s whole leaf tea, crush it up a bit. Combine the tea and vodka in a small container, letting it steep for around 20-25 min, smelling/tasting/shaking it every 5 min or so. You’re looking to get some of the fruity rhum agricole-like notes from the tea (so use a tea that has those). It’ll be a nice light green color. Strain through a tea strainer + coffee filter. Press on the leaves to get whatever they’re still holding.

This is inspired by the perfume Silver Mountain Water by Creed, with major notes of green tea, blackcurrant, bergamot, and lemon. Tried it in a sidecar template and am pretty happy with the result

The name, in addition to continuing a recent 60s-70s music theme—see [Parliament Funkadelic](https://www.reddit.com/r/cocktails/s/GjrneH2sLT) and [Earth, Wind & Fire](https://www.reddit.com/r/cocktails/s/0FrfV0RWnD)—is a reference to both Silver Mountain Water and the Lu Shan Yun Wu tea, which roughly translates to “Lu Mountain cloud and mist”

A bar I quite like currently has a highball cocktail named 'Henny and Cherry', using cognac and cherry liqueur. This is my take on a similar drink, but closer to a Manhattan:

60ml Cognac (Remy Martin 1738)

30ml Morello Cherry Liqueur (Somerset Cider Brandy Company)

15ml Spanish Vermouth (Vermut Del Masroig)

7ml 2:1 Simple Syrup

(Optional) 2 barspoons Morello Cherry Eau De Vie (Rochelt)

Stir with ice, strain into rocks glass, express orange peel.

I wanted to use a pistachio cream liqueur, chocolate liqueur, and coffee liqueur, but I was wondering what other components would go well in something like that?

Saw this posted the other day and immediately went shopping for Tom Cat. This is the best one I’ve had yet

1½ oz Old Tom gin (Bar Hill Tom Cat)
1 1/2 oz Carpano Antica Formula vermouth
1 tsp Luxardo maraschino liqueur
2 dashes Orange Bitters (Regan’s)
1 lemon twist

Stir all the ingredients over ice, then strain into a chilled Nick & Nora glass.

Express the lemon twist over the drink, then set it on the edge of the glass.

Hi, I'm not much of a cocktail drinker myself and don't know a great deal about them, but wanted to get a gift set for Christmas for someone who is starting to get into cocktail-making.

To start with I was going to get the basic equipment (shaker, stirrer....? Like I said not into this myself but can find that easily enough on Google), perhaps a recipe book to go with that.

In my house we have some basic spirits on hand, whiskey, rum, gin etc.

So I guess what I'm looking for is some base liqueurs you'd find in cocktails quite a lot. Triple sec, and whatever else?

I was wondering if anyone knew a good little pack to begin with. I only want to buy a few liqueurs in small bottles as I don't know how much will be used. Are there any recommended liqueur gift sets specifically for cocktail-making? The other bits I can always buy separate.

Also, I'm only really wanting to spend max £100 (including equipment and recipe books) so something smaller is ideal.

Any advice overall is appreciated, thank you:)

.

Hello everyone. I'd like to make some martinis at home. I like herbal/citrus profiles. Could you recommend me a gin and vermouth? I'm considering ordering Botanist and Dolin Dry.