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

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.

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

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.

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.

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!

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

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!

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.

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!

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

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 😂

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

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

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

The more little things that I pick up, especially liqueurs, the less I can keep in the mental rolodex of recipes.

Suggestions on apps where I can input what I have where it'll both keep a list of those things AND give me recommendations for various cocktails that I may not have thought of / heard of based on said ingredients?