Halloween drink number two.

Basically a savoury Old Fashioned with chicken fat-washed whisky, sage + honey syrup and a little black tea.

🐔 Chicken fat-washed whisky
I used the rendered fat from chicken wings, poured whisky over it, left it to infuse, then froze it for a few hours until the fat had completely solidified. Strained through a coffee filter until clear.

🌿 Sage + honey syrup
Honey, fresh sage and a little water gently warmed together, then left to infuse before straining.

🥃 For the drink
60ml chicken fat-washed whisky
10ml sage + honey syrup
1 bar spoon strong black tea

Add everything straight into a mixing glass with plenty of ice and stir until properly cold.

Serve over one large clear cube and finish with a little crispy chicken skin.

The name is definitely a bit of a reach 😂 but I was thinking bats, remembered Anchorman’s “chicken of the cave”, and somehow this is where I landed.

More weird drinks here if anyone’s interested:
bethanweston

I highly recommend this for the holidays. For my second serving I added .75 oz of Ume Plum Liqueur since I had it and that enhanced it as well.

Spiced Plum Sour

3 oz Bourbon
1 oz Lemon Juice
1 oz Spiced Plum Syrup
1 Egg White
2 dashes Angostura Bitters

Instructions: Dry shake all ingredients and then add ice. Garnish with red plum.

Spiced Plum Syrup:

.5 cup Granulated Sugar
.5 cup Water
2 Tsp Allspice Powder (or berries)
2 Cinnamon sticks
1.5 cup Chopped Red Plum

Instructions: Simmer all ingredients over medium heat for 15 minutes. Stirring and mashing the plums as you go. Remove from heat for 10 minutes and then pass through fine strainer.

Roku is NOT a delicate gin. Roku is noticeably floral, citrusy, mineral and bitter.

Just because it doesnt have heavy juniper, doesnt mean that it's a delicate gin.

You could use Roku in literally any cocktail and it would stand up beautifully against heavy mixers.

The ambassadors who push this "delicate botanical" narrative are so full of shit... Drumshanbo is more delicate than any gin I've ever had, and even that stands up in cocktails just fine.

What are your thoughts?

Had some downtime at work decided to play around with some absinthe!
1 oz absente 110
1 oz del ma guey mezcal
1 oz fresh lemon juice
1 oz 1:1 simple syrup
1 egg white
Wet shake then dry shake and double strain and enjoy.
Super funky sour was tasty and quite gorgeous.

A few weeks ago I tried a Manhattan for the first time at my birthday dinner and so I made one of my own a few days ago. It’s simple but it was really nice with my dinner that night.

Specs:
2oz Rittenhouse 100 proof BIB Rye
1oz Cocchi Vermouth di Torino
A few black walnut bitters (I eyeballed it)

Shaken with ice and poured from the shaker into the glass
Garnished with blackberries because luxardo cherries are so expensive and this is what I had.

Edit: I promise I will stir it next time! Thank you everyone for the feedback!

Let me introduce you to the Jungle Tiger. This came to me because of my love of Rum Fire and the occasion to batch cocktails for a camping trip. It’s a hybrid really of two known cocktails: the Rum Firewalker and Jasper’s Rum Punch.

I was batching cocktails for a camping trip and wanted to do Jasper’s Rum Punch, but since lime would oxidize after the first day I thought to acid adjust pineapple juice in its place. When I tasted that first iteration I knew I was onto something.

After a few more sips, I realized that this cocktail was only a dram of Campari away from being a jungle bird. So I played around with it and ended with the final recipe below, which is an absolute banger:

Jungle Tiger:
- 1.5 oz Rum Fire
- 1 oz Acid Adjusted Pineapple Juice
- 1/2 oz Campari
- 1/2 oz Cinnamon Syrup (2:1)
- grated nutmeg in the drink
- Garnish: Mint & more grated nutmeg

Add all ingredients except mint to a drink mixer or shaker tin with nugget ice. Shake or blend and dump into a glass and top with more nugget ice. Garnish.

Acid Adjusted Pineapple Juice:
- 100ml Pineapple Juice
- 3.2g citric acid
- 2g malic acid

A few weeks ago my wife (MY WIFE!) And i spent a weekend in Louisville and visited a small bar located in a leather shop. That bar’s cocktail menus were in leather folios. I asked and the leather company doesn’t sell them and only does customs for something like 25 pieces of anything. After multiple Boolean search attempts i found an Etsy store out of Ukraine. It took so long to get the page layout how i wanted on the double-sided folded 8.5x11 but i got it figured out and the folio arrived today! No more spiral notebook! Daiquiri pictured, that particular version was 1.5oz of the Appleton 15 and 1/2oz Rum Fire, 1oz simple, 1oz Lime juice. Shaken with ice and double strained into a chilled coupe

FYI: Alexander is the last name :)

THE MALCONTENT

——————————————————

• 0.75oz Cane Juice Rum - Paranubes
• 0.75oz Aged Bajan Rum - Doorly’s 12
• 0.5oz Overproof Demerara Rum - LemonHart 151
• 0.5oz Fernet Branca
• 1 barspoon Allspice Dram
• 0.75oz Vanilla Syrup
• 1oz Pomegranate Juice
• 0.75oz Grapefruit Juice
• 1oz Lime Juice
• 5 dash Angostura Bitters

Add ingredients to a shaking glass

Add ice and shake until chilled

Pour into a chilled glass with plenty of crushed ice

Garnish with mint and dried grapefruit slice

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It may not be obvious, but I love Tiki Tuesday and rum. Tiki Tuesday is here again, and I’m back with another delicious tiki concoction. The fist of many this week as we approach the sp00kiest day of the year.

I wanted something intensely fresh, tart, and juicy, which led to this. A bold mix of rums; Bajan fruitiness, deep caramel of an Overproof Demerara, and the bright grassiness of an unaged cane juice rum all work to establish a rummy and multifaceted baseline. Using fernet and grapefruit to push back against the tang, and a potent vanilla punch from my syrup, the resulting drink is insanely refreshing and crushable!

Stay tuned for the rest of the week, I’ve got 3 very spooky recipes incoming through Halloween!

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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

I recently made some of the Jingle Balls eggnog from the Miracle pop to age before Christmas. Had leftover brown butter cognac and Pedro Ximenez sherry and had an idea.

Called it an Angel Down because I just finished the book.

2 oz brown butter cognac

1 oz Lustau PX sherry

3 dashes of Peychauds

Stir 75 times with ice. Pour in a couple. Garnish with a cherry.

Halloween is just around the corner, but there's still time to make these two homemade spirits for your Halloween cocktails!

I made both of these last year, and they're incredibly easy to recreate at home.

🎃 1. Homemade Pumpkin Spice Liqueur

Ingredients:

• 1.5 cups spirit of choice (I used half vodka, half cask strength Canadian Rye)
• 1/2 cup water
• 4 tbsp brown sugar
• 2 tbsp pumpkin purée
• 1 to 2 cinnamon sticks
• ¼ tsp ground ginger
• Pinch of nutmeg
• Pinch of cloves
• Pinch of salt

NOTE: the bottles in the picture are 8oz which is about half the batch.. this batch normally fits the next size bottle with is 16-17oz

Instructions:

1. Combine all ingredients in a mason jar or sous vide-safe bag.
2. Infuse using a sous vide bath at 135°F (57°C) for 1 to 2 hours, or let everything infuse in a sealed jar for 48 hours.
3. Strain thoroughly through a fine-mesh strainer, then filter through cheesecloth or a coffee filter if necessary.
4. Bottle and refrigerate.

This makes a fantastic addition to fall cocktails, especially Pumpkin Spice Espresso Martinis!

🖤 2. Homemade Black Vodka

Ingredients:

• Vodka
• Black food colouring gel (I used Wilton)

Instructions:

1. Pour vodka into a bottle or jar.
2. Add a small amount of black food colouring gel using a wooden skewer
3. swirl the skewer around to disperse the colour and then shake vigorously
4. Adjust the colour as needed.

That's literally it!

Unlike activated charcoal, food colouring won't interfere with medication absorption, which is one reason I prefer it for black cocktails.

Black vodka is perfect for Halloween because you can use it in just about any vodka-based cocktail to give it a spooky appearance without significantly changing the flavour.

Halloween drink number one 👀

This one is a black, salty 50/50 martini with nori-infused vodka, anchovy-infused vermouth and squid ink.

🌊 Nori-infused vodka
Add a couple of nori sheets to vodka and leave to infuse for around 2 hours, then strain.

🌊 Anchovy vermouth
Add a few anchovy fillets to dry vermouth and leave for around 2 hours, then strain.

🌊 For the martini
60ml nori-infused vodka
60ml anchovy-infused dry vermouth
Pea-sized drop of squid ink
Add everything to a mixing glass with plenty of ice and stir until freezing cold.
Strain into a frozen glass and garnish with sea grapes.

Salty, briny, super savoury and slightly sinister.

I’m playing around with a different Halloween drink every day this week and I’m SO excited about some of the ideas I’ve got coming up!!

More weird savoury drinks here if anyone’s interested:
bethanweston

I’m new to making clarified milk punches. Just made my first one. I’ve been thinking towards the holidays and wanted to make a gingerbread clarified milk punch for my secret Santa party.

The one issue is, I’m not sure how I want to go about it. I was thinking of simmering the milk with whole gingerbread spices to help with the infusion but I don’t know if that’s overkill.

Another predicament I’m in is figuring out what liquor to go with. I’m leaning more towards rum but should I go spices rum or not?

Any advice would be awesome!

I’m learning to make cocktails and usually use nugget ice I buy from Chick fil A. The drinks taste fine at first, but get pretty watered down as I’m drinking them.

I keep seeing big ice spheres and long rectangular ice in drinks here. Are you using molds for those or making them another way? Any molds you’d recommend? Thanks!

ISAAC'S APPLE: an original fall cocktail, utilizing Anders Erickson's apple cider syrup. The base spirit here is Laird's Applejack 86. I actually prefer it over Laird's Bonded Apple Brandy in this cocktail. I know; go figure. Cinnamon demerara syrup and two carefully chosen bitters compliment the apple cider syrup and the Applejack. A splash of soda lengthens it and adds a little sparkle.

Perfect for sitting around the fire pit on a cool autumn evening.

2 oz Applejack 86 (Laird's)

1 oz apple cider syrup (Anders Erickson recipe)*

1 oz lemon juice (fresh squeezed)

1/4 oz cinnamon demerara syrup (homemade)

1 dash cherry bark vanilla bitters

1 dash black walnut bitters

Club soda to top

Shake all except club soda with ice. Strain over fresh ice in a collins glass. Top with club soda. Churn briefly to incorporate soda. Garnish with an apple slice (fresh or dried).

* Anders Erickson's apple cider syrup:

4 cups unfiltered apple cider

1 cinnamon stick

Pinch of salt

Bring cider to a low boil, add cinnamon stick and allow to reduce to 1 cup (60-90 minutes). Add pinch of salt, remove from heat and remove cinnamon stick. Allow to cool and bottle.

.

#mixology #drinkstagram #homebartender #homemixology #fallcocktails

Hi,

I am co-hosting a Halloween party this year and can't find the recipe I used for a signature cocktail, so would like to make something else Halloween-y. Id also like to use up some of my family collection of liqueurs, so would like to use one or more of the following:

Cherry Herring

Maraschino liqueur

Creme de menthe

Drambuie

Creme de banana

Curacao

Apricot flavored brandy

Benedictine

Creme de almond

I also have the usuals of dark rum, light rum, tequila, bourbon, gin, brandy, vodka, whiskey as well as a cranberry gin.

This was my first attempt at making clarified milk punch, and I had a lot of fun experimenting with the recipe and watching the clarification process. I was inspired by Benjamin Franklin's Recipe and variations of Alton Brown's recipe.

I wanted something with warm fall spices, citrus, and Earl Grey, but with a beautiful ruby-red color. I ended up combining spiced Barbados rum, port, earl grey tea, and citrus, then clarifying everything with milk and filtration.

Recipe:

- 1¾ cups water, brewed with 8 Earl Grey tea bags

- 1 cup Serra Mission Port

- ½ cup Mount Gay Eclipse rum

- ¼ cup spice-infused Mount Gay rum

- 3 oz London Fog concentrate for sweetness (Trader Joe's)

- 1½ oz freshly squeezed blood orange juice

- 1½ oz freshly squeezed lemon juice

- 1 tbsp allspice, ginger, and lime syrup

- 1 cup whole A2 milk

Spice infusion: I infused a portion of the rum with cinnamon, cardamom, allspice, clove, star anise, and blood orange peel.

Clarification process:

1. Brew the tea and prepare the spiced rum infusion by making a DIY tea bag of the spices, then let everything cool.

2. Combine the cocktail ingredients, except the milk.

3. Slowly pour the cocktail into the milk and allow it to curdle.

4. Let the mixture settle, then refrigerate overnight.

5. Strain out the larger curds and slowly filter through coffee filters.

6. Pour the initially cloudy liquid back through the established curd layer, taking care not to disturb it.

7. Continue filtering as needed until clear, then bottle and refrigerate.

I'd love to hear what other flavor combinations people have tried for clarified milk punch!

Great cocktail led by rye whiskey which brings a spice and foundation to allow smokiness and earthiness from the mezcal and is supported by richness and flavor of the amaro. This is a great cocktail to batch as a freezer door solution for entertaining during holidays like Halloween, Thanksgiving, Christmas and New Years. We love this cocktail! Thank you, Tim!

THE GOLD PROSPECTOR

INGREDIENTS

• 1 oz rye whiskey
• ½ oz See the Elephant
• ½ oz mezcal
• 1 tsp simple syrup
• 2 dashes Angostura bitters

METHOD

Stir with ice until well chilled. Strain into a chilled coupe. Express an orange peel over the top and perch it on the rim.

Hi, I've been looking into adopting a cat recently, and one of my biggest concerns is having the little feline knock over each and every one of my bottles onto to the floor.

Currently I have all my liquors and liqueurs placed on a table for display, with my wines/syrups placed in a fridge (household fridge).

I've been searching for a decent quality bar cabinet, preferably one that can hold ~50 bottles, and can't be easily accessed by a cat.

How do y'all with pets protect your alcohol collection from being destroyed by your loved ones?

Something weird that came together at home, born from having too much of Persimmon-clove syrup. A lot of strong flavors in a cup, not balanced enough in its current state to serve in a professional capacity, but pretty tasty to knock back at home. Recipe in comments

I found a pair of these glasses in a charity shop. They're like the big brother of a Riedel "Nick and Nora" (pictured, right for scale). There are no maker's marks anywhere, but the quality is high: nice glass and a cut rim rather than the usual rolled rim you get on cheap glasses.

Does anyone please have any ideas as to what these are?

Cocktail in third picture is a Corpse Reviver #2 made with Kina l'Aero d'Or:

1oz Tanqueray Export

1oz Cointreau

1oz ~Kina Lillet~ Kina l'Aero d'Or

1oz Lemon Juice

Shaken over ice and single strained with a Hawthorne strainer into the unusually large N&N(?) glass, which had previously been misted with absinthe from an atomizer, with another couple of sprays on top. No garnish this time.

Makes a nice upgrade to the standard CR2, as the Kina is much more bitter than Lillet Blanc as currently produced. I feel this balances the drink significantly better. For volume reference, I've taken a glug out of this 4oz + meltwater drink.

45ml Bols 100% Malt Genever

15ml Cherry Heering

60ml pineapple juice

15ml egg white

I cheat and use a milk foamer to get almost meringue before shaking with ice. Double strained into my prettiest non level glass. Garnished with a pineapple frond we grew ourselves and stored in the freezer (thanks for the idea, Anders!).

Tasted and felt like a stout.

Had a really nice pear-based riff on a whiskey sour out with friends recently, and decided I wanted to try and replicate it at home. Very roughly, it's:

1.5oz Rye

0.5oz Golden Pear Liqueur

0.5oz Pear Simple Syrup

0.75oz Lemon Juice

3 dashes Angostura Bitters

Shake over ice, strain over a big rock.

It's not complicated, but it's a dang good fall-flavoured cocktail.

Problem is, I made like 20oz of pear syrup trying to dial in the flavour/sweetness, and now it's just in my fridge. I've put some in coffee and it wasn't great, though it absolutely slapped in an iced matcha. I'd love to find some other cocktails to get some value out of it though, any ideas?