INGREDIENTS:

• 2oz Sailor Jerry Spiced Rum

• 2 Scoops Vanilla Ice Cream

• 1oz Half & Half Cream

• 0.5oz Salted Caramel Syrup

• 0.25tsp Vanilla Extract

• Pinch Ground Cinnamon

• Pinch Freshly Grated Nutmeg

Garnish:

• Whipped Cream

• Ice Cream Sandwich

• Caramel Drizzle

• Light Dusting Of Nutmeg

HOW TO MAKE IT:

1. Drizzle caramel around the inside of a chilled hurricane glass.

2. Add the rum, ice cream, cream, caramel syrup, vanilla, cinnamon and nutmeg to a blender.

3. Blend until thick and smooth.

4. Pour into the prepared glass.

5. Top with whipped cream.

6. Drizzle with caramel and dust lightly with Nutmeg.

7. Finish with an ice cream sandwich on the rim and serve immediately.

The current version of a Kingston Negroni I like to make.

0.5 oz Appleton 12
0.5 oz Smith & Cross
1 oz Campari
1 oz Dolin sweet vermouth
1 dash orange bitters (not traditional but so good)

Combine in a mixing glass and add ice, stir until properly chilled and dliuted. Strain over a large rock or ice sphere. Garnish with an orange twist.

The Greenpoint, one of the OG riffs from Milk & Honey, has been a go-to for me lately. I really enjoy how the savory honey sweetness of Yellow Chartreuse highlights the spice of the Rye.

• 2 ounces rye whiskey

• 1/2 ounce yellow Chartreuse

• 1/2 ounce sweet vermouth

• 1 dash Angostura bitters

• 1 dash orange bitters

Stir all ingredients over ice and strain into a coupe. Garnish with a lemon twist.

What’s your favorite Manhattan riff?

Just got a bottle of Amara Montenegro and always wanted to sub it in for Nonino in a Paper Plane.

1 oz bourbon (I used Wild Turkey 101)
1 oz Aperol
1 oz Amara Montenegro
1 oz lemon juice

Combine everything in a shaker and add lots of ice. Shake well for 10-15 seconds and double strain in a coupe. Optionally garnish with a lemon twist.

Montenegro works really well in here but I think I prefer the original spec.

I had this amazing cocktail at the Madre Cocina while visiting Fort Collins, CO and decided to try it at home. Theirs was definitely better, probably because of their homemade orgeat. Stop by if you’re ever in Fort Collins! I think I’ll likely do 2oz of rye instead of split rye and bourbon next time, too, but otherwise it’s really nice.

Thanks to the super cool bartender for sharing the recipe!

Absinthe rinse in glass
1oz lemon juice
3/4oz orgeat
1oz bourbon
1oz rye
Mint and lemon peel

Shake, double strain into a rock

A few drops of angostura on top

Express orange oil on top
Mint and orange peel garnish

Edit: cutting the lemon juice back by a 1/4oz on my second one improved this a lot. I also think the bar used a high rye bourbon, which would help, too

I picked up a bottle of Solerno orange liqueur earlier today on a whim and decided to try it out in my favorite cocktail that calls for orange liqueur: The Mai Tai! I also made a last minute decision to swap out the usual simple syrup for some Liber and Co. blood orange cordial I had.

It's quite nice, very refreshing on this hot evening. The cordial and solerno are less sweet than my usual choices, and a little more bitter. Which actually brings it in a very pleasant, more refreshing direction imo. A dash or two of 'Elemakule bitters wouldn't have gone amiss here at all, in fact, writing this, I think I'll go try adding some!

1oz Demerara rum

1/2oz Appleton Estate 12 (or other well-aged Jamaican rum)

1/2oz Smith & Cross (get some of that lovely funk in there)

1/2oz Solerno blood orange liqueur

3/4oz Lime juice

1/4oz Blood orange syrup

1/4oz Orgeat

Is there a better Corn n’ Oil riff?

It’s like Three Dots without the lime. Love the Island vibe of this drink!!

THE SINGLE

INGREDIENTS
• 2 oz Myers's Original Dark Rum
• ¼ oz Falernum
• ¼ oz Allspice Dram
• 1 dash Orange Bitters
• 1 dash Angostura Bitters
• Orange peel (garnish)

Check out the vid: https://youtu.be/DFZ2xbaPuOU?is=rK5Bb28TYYoyJgrf

THE BUILD
1. Combine rum, falernum, allspice dram, and both bitters in a glass
2. Add a large rock in an Old Fashioned glass
3. Stir well, 20 seconds
4. Express an orange peel over the glass and drop it in

FREEZER DOOR BATCH for 5 doses

INGREDIENTS
• 10 oz Myers's Original Dark Rum
• 1¼ oz Falernum
• 1¼ oz Allspice Dram
• 5 dash Orange Bitters
• 5 dash Angostura Bitters
• Orange peel (garnish)

THE BUILD
1. Combine rum, falernum, allspice dram, and both bitters in a batch
2. Store in the freezer until ready to serve
3. Pour over a large rock in an Old Fashioned glass
4. Express an orange peel over the glass and drop it in

This is my second attempt at making a Mai Tai at home with the same issue of the orgeat breaking/curdling. The first attempt I used Steve the Bartenders recipe for orgeat and while it tasted fine, it broke in every cocktail I tried it in. So for my second attempt I used a different recipe that incorporated xanthum gum and gum arabic as stabilizers/emulsifiers and I'm still getting the same breakage. What am I doing wrong??

Macadamia Orgeat:

8oz toasted macadamia nuts

16oz water

Blend for 2min and strain through nut bag/cheese cloth

Measured the macadamia milk and heated it up gently with equal parts sugars until dissolved

Returned to the blender and added 1/4 tsp each of xanthum gum and gum arabic, pinch of salt, and 2oz amaretto

The resulting syrup is viscous and homogeneous which looked super promising

Mai Tai:

2oz dark rum

1oz lime juice

1oz orgeat

.5oz orange cello

Shaken hard with ice and dirty dumped into a clear glass for photo sake before I topped it with more ice

Is the orgeat too fatty and just coagulating with the ice?

Is this a common issue with homemade orgeat?

What can I do to fix it?

I rediscovered this drink from Steve the Bartender's new app, but I made the recipe from The Bartender's Manifesto. I miss Violet Hour a lot.

Recipe:

2oz Bourbon (VH used Buffalo Trace I used Wild Turkey 101)

.75oz Sweet Vermouth

.25oz Cynar

9 Drops of Angostura bitters (about a dash. I used 10-12 drops because I like ango).

Stir and serve in a chilled cocktail coupe.

Garnish Mariscino cherry (I omitted it because I don't like cherries in mt Manhattan (yes sacrilege I know) and 12 drops of Root Beer bitters (I used Woodford Sassafras bitters)

I picked up a bottle of Tempus Fugit Crème De Cacao recently. Looking for ideas to us it, I found this spec for Bahia Sling from Ran Duan and it was fun and refreshing. I haven't used Crème De Cacao before--what are you favorite cocktails using this?

Bahia Sling

• 1½ oz Cachaça (I used Avuá)
• 1 oz Fresh lime juice
• ¾ oz Passion fruit syrup
• ½ oz Crème de Cacao

Garnish:

• Lime wheel
• Sprig of mint
• Edible flower

Instructions:

1. Add the cachaça, lime juice, passion fruit syrup, and crème de cacao to a cocktail shaker.
2. Add a small scoop of crushed ice and shake briefly but vigorously.
3. Strain over fresh crushed ice into a chilled cocktail glass.
4. Garnish with the mint sprig, lime wheel, and edible flower.

After experimenting with leftover fruit in my last cocktail, this time I picked every ingredient on purpose. I was looking for something bright, refreshing, and full of summer flavors—and this combination delivered.

Ingredients

60 ml gin

3 fresh raspberries

2 sweet red plums (pitted)

3 strawberries

25 ml fresh lemon juice

20 ml simple syrup

Tonic water (to top)

Plenty of ice

Garnish

Strawberry

1 sorrel leaf

A fantastic whiskey cocktail for Whiskey Wednesday! This drink called for Grean, which was a French herbal liqueur that went out of business in the 1980s, so naturally I broke out my Chartreuse to make the substitution.

This was very herbaceous, and the peppery notes of the pre-Prohibition-style Rye provided a solid backbone. Rounded out with egg white for body, grenadine for color (and a touch of sweetness), and Cointreau, this was a great little sipper! Cheers!

Recipe from Fred Powell's "The Bartender's Standard Manual" (1979).

Recipe:

1.5 oz. Rye

0.75 oz. Cointreau

1 Dash Chartreuse

1 Dash Grenadine

White of 1 Egg

Shake and strain.

Started off as a desire to use both of the vermouths I bought in one drink, and evolved from there. Modeled after the Blackthorn cocktail with some changes to ratio and bitters.

Specs:

- 1.5 oz Sweet Vermouth
- 1.5 oz Dry Vermouth
- .75 oz Fleur Charmante
- .75 London dry gin
- Dash Angostura bitters
- Dash Lemon bitters

Combine in mixing cup, add ice, stir very briefly (you don’t want much initial dilution). Now here’s where I differ from the original Blackthorn recipe completely. Traditionally it’s served up however with it being 99% booze I thought a bit of dilution wouldn’t hurt, so I served it over ice. And as traditional with a scant twist of lemon. Next time I might just do 1.5 oz of the Fleur Charmante as it’s a tad too alcohol forward for my taste.

I forgot to take a pic, sorry, but it was served up.

Orange Blossom Daisy
mezcal, st-germain, yuzu, orgeat, orange blossom, himalayan sea salt

My best guess…

2oz mezcal
.75oz yuzu
.5oz St Germain
.25oz orgeat
2 dashes orange blossom water
Pinch of salt

Thoughts?

​

2 dashes angostura

1 oz sweet vermouth

2 oz rye whiskey (preferred )

Stirred, poured into coupe, or onto rocks

Cherry garnish

Hey all, I made a cherry shrub recently and for my cake day (mostly just celebrating no work tomorrow) I was hoping to come up with a cocktail using said shrub. I've got just about any spirit, lots of liquers and amaros, lemons, limes, suggestions on what might work well?

4oz Orange Juice
2oz Mandarin Juice
2oz Grapefruit Juice
1 tbsp Guava Jelly (Trader Joe’s)
2 dashes non-alcoholic New Orleans Bitters
4 drops vanilla extract
2oz non-alcoholic Prosecco (to top)

Shake all ingredients vigorously (sans Prosecco) in a cocktail shaker with ice until chilled. Double strain into a highball glass with ice. Top with prosecco & a straw. Garnish with whatever tropical vibes you please.

How does this subreddit like mocktails? I needed to use up some fruit juice in my fridge, but I didn’t want any alcohol until this evening. Threw this together and was pretty happy with it. I may add .25 - .5oz lime juice next time just to see what extra acid does.

I first tried Morganthalers Amaretto sour a few months ago, delicious. I was watching make and drink tonight and Derek made one using rum in place of the of bourbon. Thought I would try my own.

1.5 oz disaronno
1 oz lemon juice
1/4 oz grenadine (used liber n co)
3/4 oz plantation OFTD
Dry shake, shake with ice, double strain
4 drops of angostura bitters swirled with a toothpick

Pretty good, maybe a little sweet, but I like what the grenadine brings out of the disaronno. The OFTD gets lost, you can tell the higher proof but I don’t get the taste. May try Hamilton 151, or may try smith&cross to see how the Jamaican mixes in.

Going to Lima for the weekend and was looking for any and all recs as there aren’t many previous threads. Thank you in advance!

This week in my substack series Drinks From the Sacristy, I share recipes for Board Shorts and an original riff -- Bird Shorts (made with Doctor Bird Jamaican Rum).

• Board Shorts
  • 2 oz. bourbon (100 proof, preferably)
  • 1 oz. pineapple juice
  • .75 oz. lemon juice
  • .5 oz. orgeat
  • .25 maraschino liqueur
  • 2-3 dashes Peychaud’s Bitters
    • Combine all ingredients in cocktail shaker and shake hard with ice for 10-15 seconds. Double strain into rocks glass over new ice. Garnish with lemon wheel and maraschino cherry. 

I use the Nickal Morris recipe for years now and usually get around 20g of peels per lime after cutting off some of the pith, but I got only 50g of peel for 20 limes I used because I microplaned.

So now I'd usually incorporate the juice of the limes I used but I think I should probably only use 1/4 of the limes because I only got 1/4 of the peel yield.

Anyone else have experience with this and if so what did you do?

Recipe in picture

Bourbon: Buffalo Trace
Maple syrup
Amaro Nonino
Angostura bitters