4 cherries

1/2 tsp sugar

1 tsp instant coffee

2oz bourbon

Scant oz Cherry Heering

Scant oz lemon juice

1/2 oz Amaretto Adriatico

Tsp juice from amaretto cherries

Muddle the cherries with the sugar and coffee, add the liquids and stir to make sure the sugar and coffee are dissolved. Shake with ice.

I think it would work very well up in a coupe, it's a looker, but I wanted the big clear ice today.

Been reading the Transformers 2 seasons, such a good story. Not related to the drink just a good backdrop.

We cooked a bunch of Trinidadian food last night for a party and so I wanted to do something rum-based and citrusy to compliment the spicy main (doubles, if you’re curious). This fit the bill! Super bright and flavorful. It’s supposed be served in a tall, clear glass with a red sherry floated, but I only had a lighter sherry and wanted to use my pineapple glasses ¯_(ツ)_/¯ This recipe is from Smuggler’s Cove.

• 1 ½ oz lemon juice
• 1 ½ oz orange juice
• ½ oz orgeat
• 1 oz pisco
• ½ oz gin
• 2 oz blended lightly-aged rum
• ½ oz oloroso sherry
• 1 mint sprig

Flash blend all ingredients except the sherry and mint with 12oz crushed ice. Pour into a Zombie glass or Fug Cutter mug and float the sherry, then garnish with a mint sprig.

And Harley says hi!

Found a fun place called the Ghost Donkey. I can’t remember the exact brands, but they were tasty!

Edit: found the ingredients!

Old fashion had peloton mezcal, st. george coffee liqueur, Chinese five spice and orange bitters

The watermelon margarita has sotol por siempre, rayu mezcal, basil, agave, fresh watermelon & lime juice, citrus salt

Here’s one I hadn’t tried from Employees Only in NYC. So simple and so good! I love mezcal and pineapple together. I didn’t mess with honey-pineapple syrup, I used half the quantity of a Demerara simple syrup I had on hand instead and poured the pineapple a little heavy. Delicious!

• 1 ¾ oz Del Maguey Vida mezcal
• 1 oz honey-pineapple syrup
• ¾ oz pineapple juice
• ½ oz lime juice
• 3 dashes Bittermens Hellfire Habanero Shrub

Combine ingredients in a shaker tin with ice. Shake until chilled and strain into a cocktail coupe. Sprinkle a small amount of pink peppercorn on top of the drink.

4 mint leaves

.75 oz simple syrup

1 oz milder scotch

1/2 oz Laphroaig (I don't have so used 1.5oz Benromach not split base)

1/4 oz Chartreuse

3/4 oz lime

The proportions seem off to me, though it may just be the missing Islay scotch. Less lime, less sugar would work better for me, would recommend - increase the Chartreuse to 1/2 oz, decrease lime to 1/2 oz and just muddle the mint with a pinch of sugar no syrup.

Working up the Christmas cocktail. First round.

50ml Evan Williams Bottled-in-Bond

50ml Amaretto Adriatico Bianco

35ml lemon juice

I liked it but think it will need to be sweeter to be a crowdpleaser. This Bianco Amaretto is a stunner, not at all cloying like Amaretto can be, light and delicious. I haven't got the hang of the salted one yet but this I can work with.

The 1600 cocktail.
https://lemmy.world/post/18803979

Midwestern Suicide Booth https://lemmy.world/post/9830747

Pineapple and Bourbon https://lemmy.world/post/16112928

Blackberry Vanilla
https://lemmy.world/post/18257577

Mai Tai with Passion fruit foam https://lemmy.world/post/10011896

A really delightful equal-parts recipe from The Garret in NYC, presumably it’s a play on The White Lady or The Pink Lady? This is certainly the most recent of the three, and wow, it’s so great… where has it been all my life??

• 1 ½ oz mezcal
• 1 ½ oz Aperol
• 1 ½ oz John. D. Taylor's Velvet Falernum liqueur
• 1 ½ oz lime juice

What would you add/change for next time

I know I could do with a sweeter red vermouth

Here’s a classic Nick & Nora, alcohol forward and some bitterness from the Fernet, but the two vermouths balance it out.

• 2 oz Fords gin
• ½ oz Contratto Americano rosso vermouth
• ½ oz Carpano Antica sweet vermouth
• ¼ oz Fernet Branca
• garnish: lemon twist

Stir with ice and strain into a glass; garnish with the lemon twist.

Was making a paper plane today, I always double the bourbon and add a splash of Campari. Amaretto/Bourbon sour, double the bourbon. In general, it seems drink recipes are often too sweet for my palate

Are there changes you always make?

Working up a cocktail for a party to celebrate a half-Philippine wedding. Calamansi puree was available from Walmart so that's what I'm trying. So far, this is quite good.

2oz Calamansi Puree

2oz white rum

1/2 oz Aperol

1/2 oz orange liqueur

Splash of Orgeat

2 Splashes of simple syrup 2x strong

I shook it and it's got the spirit of the fruit for sure, easy drinking, sweet (the Calamansi is quite tart, this might be too sweet but when batching it, should be easier to adjust) It is not literally floral or perfumey but tastes like a fruity/floral perfume smells, hangs together extremely well.

It might taste better with a more assertive rum, but needs to be beautiful looking so it has to be the clear rum. For the batch I have a 2L of Stade's Barbados, could probably use a 750ml of more rum if anyone is familiar with the calamansi flavor has a suggestion for one that would work well, or cachaca perhaps?

Not a contest. For December, make a drink you've never had before and post it here.

If you are celebrating (or observing, or suffering) Thanksgiving, what are you drinking?

Starting things off here with a Mimosa, after two days of cooking.

It's not really harvest time in Florida, but did cook some sweet potatoes I grew this summer.

This is legitimately fantastic.

Pardon the straw, it keeps my ‘stache tidy :)

2 oz Benromach (punches above it's class)

~~0.5 oz Busker Irish whiskey ~~(removed)

0.5oz Heirloom Pineapple Amaro

1 oz fresh lemon

1 oz roasted pineapple syrup

I started with half and half Scotch & Irish but think it may end up all Scotch, thus the name. It does need the full oz of sweetener. Absolutely glorious.

I’m heading off to the liquor store later this week in search of some ingredients for the Christmas cocktails recommended to me. I’ve got vodka and spiced rum I like, but for things like Coquito and the Godfather, I’m not sure what brands would work best. I’ll need a whisky (or bourbon?) white rum and amaretto. What do all of yall like for mixing?

Boring picture but not a boring drink. Whole Foods here had the best, ripest, most perfect yuzu I have ever seen. Got 6 of them, making a liqueur from the zest, and I juiced them and got about 4oz, not bad as they are mostly seeds.

2 oz bourbon

1 oz fresh squeezed yuzu juice

1 oz orange liqueur

0.5 oz St. Germain

Shaken.

Got this from the Mixel app, a Last Word variation. Please excuse the messy table, so busy lately, nice to have a midweek drink.

1.5oz tequila Blanco, I used Tequila Ocho

.75 oz lemon

.5 oz each orange liqueur and yellow Chartreuse.

Shake and pour into chilled coupe.

I like it, tart and lovely but it would be better tasting with the green Chartreuse, or maybe slightly adjusted proportions, the yellow one is very subtle in here.

Trying to get ahead of the game, I’ve got six people staying with me for a week this holiday season and I would love to make a kind of batch cocktail. I’ve made egg nog in the past and loved it, but I’ve got two avid egg nog haters and one gluten free dietary restriction. Is there anything I can make that is generally well liked but still fun? I like decorating my drinks and making them all fancy. I mostly drink whiskey based cocktails, but I also enjoy every kind of cocktail that doesn’t have gin.

I ended up with a 2L of Deep Eddy Grapefruit vodka. A year later, still have about 2L and want to leverage it for Thanksgiving in a punch or sangria, something that will use a lot of grapefruit vodka. Thinking about cranberry and rosemary maybe, I have many liqueurs and time enough to get any mixer.

Any suggestions for a crowdpleaser?

Well, I got cream soda to make my beloved Halloween cocktail, only to find I am out of vodka!

So having a Dead Rabbit, and made a Blood Orange Margarita for my (adult) daughter.

Are you having any holiday drinks?