Do y'all think this will be shelf stable? Or will it go bad like a wash?

I think it will be fine because of the alcohol content, but want more opinions

A boozy Saturday drink.

2oz bourbon

.75oz good mezcal

.75oz berry liqueur (any will work, or berry syrup, I used Montbisu Framboise)

Bare splash of vanilla liqueur, shake of bitters, or splash of absinthe or amaro (I used the vanilla, if you have a more interesting berry liqueur it might not need anything here but mine is not complex)

2 dropperful of fire tincture

4 strawberries plus one for garnish

1/2 tsp sugar (might not need if you have better strawberries)

3/4 of a lemon

Quarter the strawberries and put in shaker with 1/4 if the lemon, add the sugar and muddle the fruit. Add the booze, tincture, and juice of the half a lemon. Shake with ice and double strain, serve over big ice, garnish with the remaining strawberry.

It's very good, I like bourbon with mezcal and like bourbon with strawberry so thought it worth trying. Lemon peel muddled adds bitter edge, don't omit.

I was trying to make a strawberry heart but it came out more like wings!

I am really sorry I didn't get a picture of the finished drink, too dark but it's gorgeous. I don't like the gin I have and thought vodka and mastiha would be more to my taste so:

1.5 oz vodka

2 oz adjusted grapefruit juice (juiced one sweet pink grapefruit and one lime, mixed, then measured 2 oz of the mix)

1/2 oz each of the St. Germain, the Campari, and the Mastiha.

Shaken, poured what fit into a coupe and drank the rest from the shaker, it's delicious and the dark pink with foam is really beautiful.

Congratulations to neptune@dmv.social on the win for April, and to the closest challenger and most active participant BigGovernment[@lemmy.world.

For May, the challenge is a less sweet rum drink. Roll out the barrel, pirates!

The rules are even fewer than before, not requiring pictures since that's not working for everyone but a picture may get you more votes.

The drink must be original (as far as you can tell with a quick online search). Can be wholly original or a variation on a standard. A complete recipe and your impressions - what does it taste like? Winner is the most upvoted, downvotes are discarded.

Winner of the May contest can have glory unending, and can pick the theme for July.

I feel out of the loop, did not know that Jim Beam and Makers were owned by Suntory, now Suntory Global.

2oz tequila

Juice of one lime

Grapefruit Jarritos

Stirred and poured.

I've been an ice geek for 10 years, ever since we got 2 freezers. First with a lunch cooler, used to fill it, then melt off the cloudy part with hot water, then whack the clear ice with a rolling pin to break it into wee icebergs. The cooler cracked and I got a more intentional setup, now it's big cubes of clear ice, and big globes. I don't think it tastes better, it looks better and the size does matter. I shake drinks with regular ice, but almost always serve them on big clear ice. Love it.

Here’s a nice, simple, boozy one from Death & Co:

• 2oz Rittenhouse bonded rye
• 1/2oz Laird’s bonded apple brandy
• 1/2oz Yellow Chartreuse

The rye ends up being the least present ingredient even though it’s by far the highest volume one; I get much more apple and herbal chartreuse from it.

A simple Sunday drink. If you have followed this community you probably know I am a big fan of bourbon and fruit mixtures. This is:

2oz bourbon (Evan Williams bottled-in-bond)

1 oz St Germain

1 oz Aperol

1.5 oz fresh lemon juice

1.5 oz bottled mango passion fruit juice

Shaken then a splash of Topo Chico, dirty pour into pint glass.

This one is, oddly, a little too muted in flavor. Not sure what it needs, but some adjustment. Maybe just a more assertive tequila, the Ocho Plato is so smooth, I love it but it doesn't stand up to strong flavors, or maybe it just needs a little more bitterness, shake the lime peels in with the rest of it.

2 oz tequila blanco

1/2 oz each of orange liqueur, Ancho Reyes Verde, green chartreuse, mezcal (the good one. The Chipicapa is so delicious you can just mix it with tequila or whiskey and sip it)

Juice of one lime.

So, we've been doing the world's slowest bar crawl, having one drink a week, at different bars at this posh outdoor mall where the grocery is. So far:

Sports bar - not even shaken, sour mix and bourbon poured over ice. Actually bad.

Casual fresh organic restaurant - bartender asked if I wanted egg white and cracked an egg to get it! So good. Amaretto cherry, very classic.

Rooftop bar - good but not as good as it was expensive. Shaken, tasty.

Asian restaurant - again, not shaken, and this time with a splash of soda? And some bourbon floated on top too. It was good (good bourbon, real lemon, not sweet) but not what I expected.

I have been really surprised to get this much difference in less than a square block.

I am having another split base version of one of my standards:

1 oz cognac

1 oz bourbon

1 oz Heirloom Pineapple Amaro

1 oz Giffard Abricot

1.5 oz fresh lemon juice

Shake shake shake and strain over ice.

This is a Frankenstein's monster of a smashup, and it's great. I have some tequila I don't love (have yet to meet a cristalino I actually like) and Naked and Famous is a little too sweet/strong/syrupy for me. So:

2 parts tequila.

2 parts lime.

1 part yellow Chartreuse.

1 part mezcal (maybe a little more)

1 part Aperol

1/4 part simple syrup

Combine and shake with ice, not too much, it wants some dilution. Serve up or on one big ice cube. (Or you could shake with lots of ice and serve on crushed ice. I make the giant clear ice mostly for my husband, who is a bourbon -with-one-ice-cube guy, but I love them so use them sometimes when maybe something else would be ideal taste wise.)

It's really, really good. First tastes sweet, then the complexity lands, so satisfying . Would be even better with good tequila. Obviously the tequila and mezcal have an affinity, I think I'd reduce the lime and omit the sugar syrup next time but that was just "one lime", I didn't think it would be too much with the Aperol and Chartreuse but it was. Also it's a gorgeous ballet pink color that doesn't come though well in the picture.

Using up the aging citrus in the fridge.

2oz Tito's 1oz St Germain 3oz fresh squeezed OJ 1oz fresh lemon.

Strained the juice into the shaker with everything else, shake & dirty pour. Good, fresh and fruity, but I think not as good as a Harvey Wallbanger!

The perfect sipping drink on a spring day, this variation on the Rat King shot will impress your friends.

3/4oz of each campari, cynar, Jaegermeister, malort, Fernet branca is stirred over ice. A bar spoon of Benedictine as a topper, plus an expressed orange peel as Garnish.

Wonderful notes of bitterness, vegetal, mint, cigarette smoke, and licorice compete for your attention. The orange oils meld with the mild spice of Benedictine to mellow it all out. The perfectly balanced drink. I'll be making it as a freezer door cocktail ahead of my next party.

2 oz cognac, one of Cointreau, one of lemon.

Can't go wrong with what is essentially a margarita build.

No entries to the March contest so no winner. For April our ingredient challenge comes from @neptune@dmv.social,winner of the February challenge who suggested Cynar, Artichoke April.

The rules are few. At least 3 ingredients, must be (as far as you can tell) a novel drink or novel variation on a known cocktail. Winner is most upvoted, any downvotes are discarded.

Post requirements: A ~~picture~~, a recipe including measurements and directions, and a reaction - how was it? What does it taste like, mouth feel, anything you notice when drinking it.

(Removing the requirement for a picture as nobody is including one and Lemmy sometimes fights them).

An aperitif before tostadas of black beans and leftover steak, onions, cheese and homegrown lettuce. I really like Paper Plane in theory but in practice it's way too sweet and slightly too muted for my palate. This is my favorite variation - twice the bourbon, splash of Campari, little more lemon than the original. So, not so sweet and just a little more tart, bitter, and boozy.

2oz Evan Williams bottled-in-bond

1oz Aperol

1oz Amaro Nonino

1.25oz lemon

Splash of Campari (about 2 teaspoons, maybe less, I think of it as adjusting the Aperol)

Shake shake shake. Half into this coupe, half into the freezer for after dinner.

I like this tequila, and am glad to see the new bottles will fit in my drink cabinet. The old ones are sleek and beautiful in proportion like sort of narrow wine bottles but too tall for the shelves.

2oz bourbon

1oz amaretto

1oz lemon

1 egg white

1 tsp syrup from amaretto cherries

Dry shake then shake with ice. Lovely, boozier than my usual Sunday drinks but it's been that sort of week and this drink is cozy and delicious. I don't like a straight amaretto sour and the Morganthaler one is still too sweet for me but inverting the proportions makes it balanced and perfect, still amaretto but not cough syrup.

Haven't decided yet. Have been trying to get into wine lately, have come around to liking it with food sometimes, especially dry white with fish or cheese, but never will it taste good like a mixed drink can. Having a birthday party (one of the adult kids) with Indian food and trying to decide between something mango and something fennel/licorice/herbal for that.

Nothing groundbreaking here but what a nice collection, these look great. Except maybe the death flip, not sure how I feel about a whole egg.

Another berry bourbon combination.

Muddle 5 raspberries with 1/4 tsp sugar (more if you like a sweeter drink). Add 1/2 oz berry liqueur (I used Montbisu Framboise) and 1/2 oz of a fruit forward Amaro (I used Heirloom Pineapple Amaro), 1 oz lemon, 2 oz bourbon, shake hard, strain into coupe!

Very boozy, pleasantly bitter and berry.

Lemmy doesn't like my picture today, will try later. Got it!

Grilling shrimp for tacos so I wanted something with mezcal.

Riffing on the Manhattan recipe I did the following:

1.5oz mezcal

. 75oz sweet vermouth

. 5oz pasubio amaro

Stirred over ice, served with lime garnish.

Very good. I feared it'd be too smoky and pulled the mezcal back to one and a half ounces but I think next time I'll stick closer to the 2:1 ratio of liquor to vermouth. A little smokey but also sweet and the agave shines through. Would make again.

Delicious. Yes my camera refused to focus on the drink, it wanted to focus on the flowers.

2 oz bourbon

1 oz Giffard Abricot

1 oz Heirloom Pineapple Amaro (any not too dark Amaro would work fine)

1oz fresh lemon juice

Shake all together, pour into coupe, drink whatever doesn't fit straight out of the shaker.

If you want to highball it, omit the amaro and add 4 oz dry ginger beer.