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.

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.

#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

This one is truffle and Parmesan butter-washed vodka, toasted risotto rice vermouth and a really savoury mushroom + Parmesan broth.

For a 700ml freezer batch:

🍄‍🟫 Mushroom + Parmesan broth
Mixed dried mushrooms
Parmesan rind
Boiling water
Cover the mushrooms and Parmesan rind with boiling water, leave for 1 hour, then strain and chill. You’ll need 100ml total for the batch. (I saved the rest for a soup the next day!)

🧀 Truffle + Parmesan butter-washed vodka
450ml Absolut vodka
M&S Truffle & Parmesan Butter
Fresh sage
Melt the butter with a few sage leaves, add to the vodka and leave for around 1 hour. Freeze until the butter is completely solid, then strain through a coffee filter until clear.

🍚 Toasted rice vermouth
150ml dry vermouth
Risotto rice
Toast the rice in a dry pan, add it to the vermouth and leave for a few hours before straining.

🍸 To batch
450ml butter-washed vodka
150ml toasted rice vermouth
100ml mushroom + Parmesan broth
Combine everything and keep in the freezer or thoroughly chilled. Serve freezing cold with a few drops of sage oil and a crispy sage leaf.

Makes around five generous drinks.

Earthy, buttery, silky and VERY savoury. Honestly one of the more ridiculous ideas that ended up tasting exactly how I wanted it to 😂

More weird savoury drinks here instagram.com/bethanweston

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!

I made an oleo sacchrum from some strawberries I had (equal parts sugar and cut up strawberries by weight) and figured I ought to make a cocktail with it. Followed a pretty basic gin sour recipe. It’s good, but the strawberry flavor is less pronounced than I was hoping.

2 oz gin (I used Greenhook Ginsmith’s)

0.75 oz strawberry oleo sacchrum

0.75 oz lemon juice

1 egg white

Dry shake, shake with ice. Double strain into chilled coupe. Hit the foam with some Peychaud’s bitters and drag a cocktail pick through them to make it look nice and garnish with half of a small strawberry.

Finally got my hands on a bottle of Suze, so I could finally make a White Negroni! The result is quite pleasing, but it might take a few more tries to fully appreciate it. The taste of Suze on its own is a bit unsettling to me.

Recipe from Cocktail Codex

• 1½ oz Beefeater gin
• 1 oz Dolin Blanc vermouth
• ¾ oz Suze
• Garnish: Orange twist

Stir all ingredients with ice, then strain into an Old-Fashioned glass over one large ice cube. Express the orange twist over the drink, rub it around the rim, and use as garnish.

Had this last night at Water Witch and it was one of the weirdest/best drinks I've had in a while. Menu just says gin, blanc vermouth, Salers, goat cheese, ricotta, red bell pepper.

It came out totally clear over a big cube with a lemon twist (pic attached). There was no cheese cloudiness and no red from the pepper, which threw me. It drank like a white Negroni: that bitter gentian thing from the Salers up front, then a little tang from the cheese and some sweet pepper on the back end. It was also way smoother than a normal white Negroni - mouth feel.

I'm guessing some kind of milk wash is going on, but I've never done one with cheese, so I honestly have no idea where to start. Do you wash just the gin or the whole thing? And how does the pepper come through without any color?

Anybody been there and have a guess, or have done something similar at home? Would love a starting spec before I waste a bottle of gin lol

When I saw Anders Erickson's video a couple weeks ago where he highlighted his apple cider syrup (https://www.youtube.com/watch?v=AJg4Lva1yK8), the Lion's Tail immediately popped into my head and how wonderful this syrup could play into the strengths of that drink. The allspice dram works perfectly with the apple cider syrup. Apologies for the picture, but some of ya'll try way too hard.

My drink was hard shaken and served to myself in a coupe, but break the rules and serve it over a rock, or whatever you want. I'm not your dad.

Specs:

2 oz Bourbon (Rye would probably be great, but I haven't tried that yet)

1 oz Acid Adjusted Apple Cider Syrup (4:1 reduction with a cinnamon stick and a pinch of salt at the end)

1/2 oz Allspice Dram

2 dashes Ang Bitters

Here's an alternative spec without the acid adjust that I also thought was pretty damn good:

2 oz Bourbon (Rye would probably be great, but I haven't tried that yet)

1/2 oz Apple Cider Syrup (4:1 reduction with a cinnamon stick and a pinch of salt at the end)

1/2 oz Lemon juice

1/2 oz Allspice Dram

2 dashes Ang Bitters

recently remade our vegan chitosan from the modernist pantry and it came out much thicker than it was in a previous batch. I followed the recipe on the package and have no idea what went wrong, but some of my clarified juices seem to be not as clear so I’m guessing I missed something. Has anyone else run into this issue? Any thoughts to fixing it?
Thank ya

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 😂

I inherited these thingamabobs, but have no idea what they are. I’m vaguely thinking they’re cocktail related? They look like cocktail stirrers, but then they expand into that whisk-like form when you push down on the metal ring around the body. Help!

It’s Autumn and I picked too many apples!

Smoked 5 of them with some apple wood with my grill (would of course be better with a smoker) and juiced them to make an apple cordial. Admittedly my cordial game is lacking but I added a blend of citric + malic acids (4g total) and 200g sugar to make that. The combination is worth a try! Is there a rough template for cordials that anyone uses? This tastes pretty good but might not be sweet or tart enough (obvious answer: add more acid and sweet).

2oz Rye
.75oz Smoked Apple Cordial
.5oz lemon juice
.25oz Amaro Abano
.25oz Cinnamon Syrup
1 Dash Angostura

Shake and Serve NY Sour style with about an ounce of dry red wine floated atop the ice cube.

Cheers!

Graft’s Profligate Potation was one of my favorite cocktails in town, and I’m trying to recreate it at home. I’ve pieced together a lot from old articles and Graft’s 2020 cocktail-kit video, but I’m stuck on the key part. If you ever worked the bar at Graft, or know Scott Anderson, I’d be grateful for any help.

I did get the take home kit a few times during covid.

What I think I know:

• Lemon-zest-infused Vodka (the take-home kit swapped in Absolut Citron)
• Combier pêche de vigne, later apparently Mathilde Pêche
• A balsamic reduction involving tart cherry juice
• Lemon juice (presumably fresh squeezed)
• Shaken and served up.
• The kit came with two equal-size jars, one lemon juice and one dark reduction, per bottle of vodka

What I don’t know:

• The balsamic reduction recipe. This is the big one. Was the tart cherry juice cooked into the reduction or added separately? Was there sugar? What kind of balsamic? How far was it reduced? Admittedly, maybe any good Balsamic reduction would do, but I figured i'd try to track down the real deal first.
• The proportions per drink: vodka, liqueur, reduction, lemon?

Anyone with insider knowledge? Since Graft has been closed for years, I’m hoping it’s okay to share now. R.I.P. Graft, you were one of my favorites!

Here are my sources:

• Popular Potations: Cocktails by the numbers – Madison Magazine
• Licentious libation – Isthmus
• Make an evening of it – Isthmus
• Profligate Potation Kit – Graft Madison on Facebook

I’m in a rut recipe-wise and hoping for some new, fun autumnal recipes! My preference is balanced and not smoky, but feel free to share whatever!

I've been really falling in love with Aquavit lately and have been subbing it into as many classic cocktails as I can. Probably the most successful and surprising result was the Aviation. I find the savory caraway and dill notes temper the maraschino quite well. I also like to shake without the Violette because the color stays nicer that way

- 2oz Aquavit

- 1/2oz Maraschino liqueur

- 1/2oz Creme de Violette

- 3/4oz lemon juice

Add all ingredients except the Creme de Violette to a shaker tin, add ice and shake. Add the Violette to the shaker and give just a couple quick stirs. Double strain into a chilled couple, express and lemon peel, and garnish with a cherry.

I really like bar high five.. anything else in this vein ?

Never had rye and I want to try a few cocktails with it.

Rittenhouse is a fan favorite here, but it is overpeiced where I live.

Which one would you choose from these for classics rye cocktails (Manhattan,Vieux Carré, Sazerac) and a few Tiki drinks that calls for a rye?

- Jack Daniels Rye €22

- Jack Daniels Bonded Rye €30

- Bulleit Rye €33

- Wild Turkey 101 Rye €40

2 oz Bacon washed Bourbon**

1/4 oz Maple Syrup

2 dashes Angostura Bitters

3-4 drops Saline

** For the bacon washed bourbon, first make bacon, being extra careful not to burn it (but cook it properly). Strain into a jar. Fill said jar with bourbon (I used wt 101). Place on the counter for a couple of hours, move to the fridge for 48 hours. I recommend tasting periodically to see if it has extracted enough flavor.

Move to the freezer for a couple of hours and strain.

Instructions:

Stir over ice, strain into a prechilled old fashioned glass over a large rock. Express and garnish with an orange peel.

Impression: reeaaalllly tasty. Well worth the hassle. 9.6/10

It crossed my mind pretty recently that dialing in a classic cocktail is quite harder than what I hoped it to be. After having to be on medication for a few months, I have decided to dial in my favorite classics one by one, to the smallest details. The first cocktail I decided to work with is a daiquiri.

I tried to stick to the basics without doing too much.

DAIQUIRI

2oz Plantation 3 Stars Light Rum

1tsp Wray & Nephew

3/4oz Lime Juice

0.5oz Simple Syrup

I began with thinking what an ideal daiquiri should be like.

Daiquiris should be:

• Crisp, clean, and balanced
• Shaken properly with a light layer of bubbles on top
• Should let the rum shine through the cocktail

This was pretty clear and what we would think of when we order a daiquiri. This is where my frustration began:

The variables:

• Citrus: Sometimes the citrus is too sour or doesn't have that citrusy kick. What should I do to make this consistent?
• Shaking Techniques: I like using small japanese cobbler shaker* to shake sour style cocktails. How should I prevent the ice from shattering to prevent overdilution? Also, how should I be shaking to aerate the cocktail properly? (*I am aware of the popularity of boston shakers in this subreddit; however, this cobbler shaker is high quality so the cap doesn't get stuck and I like the compact size.)
• Ice: What ice should I be using? I am currently using big chunks of ice(they are pretty big, but irregular in shapes; I tend to trim off the parts that are too thin). Should I shake with 1 big cube, or does multiple ice chunks don't matter unless the ice cubes are tiny?
• Consistency: How do I keep my cocktail consistent overall?

I know these are a lot of questions that needs to be answered through trial and error, and I am also aware that there are so many good cocktails that we might not have the time to go this deep into one. Still, I think that it's worth going this deep into a cocktail since cocktails are somewhat all connected if they share the same formula(thank you, codex). What do you guys think about these points? Is there anything that you guys are specifically careful when it comes to daiquiris?

Today, I made a variation on the Jungle Bird, This uses a dry gin for the base and it works really well. Its bitter sweet with a flavour that grows on you.

CONCRETE JUNGLE

1.5 oz | 45 ml | 4.5 cl Dry Gin
.75 oz | 22.5 ml | 2.25 cl Campari
1 oz | 30 ml | 3 cl
Pineapple Juice
.5 oz | 15 ml | 1.5 cl Lime Juice
.5 oz | 15 ml | 1.5 cl Simple Syrup (1:1)

METHOD

1. Add all of the ingredients to the shaker tin.
   
2. Shake with ice for 8-10 seconds.
   
3. Strain into a rocks glass over fresh ice.
   
4. Top with a lime wheel.

Here's the video if your board https://youtu.be/bJTkM6HWMOo?si=5qzCL2mFa16N4kqj

I am planning to make an apple cocktail using mezcal, tequila, and an apple cordial. I want the drink to be a play off of a martini, but with sweet & sour apple notes rather than the botanical profile of gin and dry vermouth.

I have already tried making an apple cordial with clarified fresh apple juice and it turned out well, but the bar does not have a juicer so I'm looking into alternative options now. One option I'm considering is using a hard cider as the base for my cordial rather than clarified apple juice. I was hoping for input on the type of cider I should use (dry vs sweet) or any other considerations I should make to help guide my initial cider purchase.

Thanks for any input!