[-] mpg@lemmy.world 4 points 2 weeks ago

What in the world! I love this idea, it reminds me of something I saw in an Aviary book with popcorn-infused whiskey.

25
submitted 1 month ago by mpg@lemmy.world to c/cocktails@lemmy.world

Here’s a little Manhattan-adjacent drink I whipped up yesterday, sort of inspired by one I had at a restaurant long ago:

  • 2oz Forty Creek whisky
  • 1/3 oz Barolo Chinato sweet wine
  • 1/3 oz Strega
  • 2 dashes Sichuan peppercorn bitters

I like it a lot! Between the spice and the Strega, there was a lot going on, and the Forty Creek has its own bit of spice to join the party. I made a batch of two, so the 1/3 oz measures were actually 3/4 oz ¯_(ツ)_/¯

23
Senescence (lemmy.world)
submitted 1 month ago by mpg@lemmy.world to c/cocktails@lemmy.world

We went to a cider pressing party at a friend’s farm last weekend, so I threw this together tonight. Really nice lil thing; I love the allspice dram, and its dark, almost bitter flavor is beautifully balanced by the cider.

  • 2 oz blended scotch
  • ½ oz Punt e Mes sweet vermouth
  • ¼ oz St. Elizabeth allspice dram
  • 3 oz apple cider

Shake all ingredients with ice and strain into a glass over ice.

53
Maggie Smith (lemmy.world)
submitted 2 months ago by mpg@lemmy.world to c/cocktails@lemmy.world

Here’s Maggie Smith, from Death & Co. As written, I found it a little sweet, so I made a variant after with dark rum, no honey syrup, and added aquafaba, that I found to be, personally, more palatable.

  • 1 ounce pisco
  • 1 ounce white rum
  • ½ ounce orange liqueur
  • ¾ ounce lime juice
  • ¼ ounce orgeat
  • 1 teaspoon honey syrup
[-] mpg@lemmy.world 4 points 2 months ago

Looks great from here!

[-] mpg@lemmy.world 6 points 2 months ago

Still nursing that green chartreuse, I see! Here’s mine; relegated to the basement but plenty spacious:

30
Occidental (lemmy.world)
submitted 3 months ago* (last edited 3 months ago) by mpg@lemmy.world to c/cocktails@lemmy.world

This one is from PDT’s cocktail book. Of the “all-alcohol” drinks I’ve made, this has ended up being one of the more approachable ones. It has an aggressive nose from the Fernet, but a lot of the taste’s edge is tempered by the Grand Marnier. It’s still a heavy hitter, but I liked it a lot!

  • 2 oz Linie Aquavit
  • ¾ oz Grand Marnier
  • ½ oz Nonino Quintessentia Amaro
  • Fernet Branca rinse

Stir with ice and strain into a Fernet Branca-rinsed glass.

[-] mpg@lemmy.world 5 points 3 months ago

Hey, if you like what you’re drinking you’re doing it right!

24
Lip Spin #2 (lemmy.world)
submitted 3 months ago by mpg@lemmy.world to c/cocktails@lemmy.world
  • 1 ½ oz mezcal Cupreata
  • ¾ oz sloe gin
  • ¾ oz Cynar

Stir with ice and strain into a Nick & Nora glass.

On the tin, it seems like this would be way too much, between the aggressive smokiness of the mezcal and the herbal bitterness of the Cynar, but the fruit in the slow gin is enough to balance all that out. It’s still pretty spirit-forward, but super palatable.

24
Mezcal Negroni (lemmy.world)
submitted 5 months ago by mpg@lemmy.world to c/cocktails@lemmy.world

This is lovely, and pretty much right what it says on the tin. Delicious! The smokiness of the mezcal goes nicely with the flamed orange twist.

  • 1 oz mezcal
  • 1 oz sweet vermouth
  • 1 oz Campari
  • flamed orange twist garnish

Stir with ice, strain into the glass, then flame the orange twist over the cocktail and discard the orange.

23
Pantheon (lemmy.world)
submitted 5 months ago by mpg@lemmy.world to c/cocktails@lemmy.world

This is one I saw linked on a punch article that @rbwells posted last week, from Daisuke Ito. It’s simple, elegant, and the scotch balances nicely with Bénédictine. I would have this again!

  • 1 oz scotch
  • 1/2 oz Bénédictine
  • 1/2 oz lemon juice

This quantity was good in a Nick and Nora, but I’d double it for a coupe next time.

47
The Last Word (lemmy.world)
submitted 5 months ago by mpg@lemmy.world to c/cocktails@lemmy.world

Keeping up with my little chartreuse theme, here is my all-time favorite equal-parts cocktail.

  • 1oz London dry gin
  • 1oz green chartreuse
  • 1oz maraschino liqueur
  • 1oz lime juice

Seriously, so good! Tart, complex, refreshing; it really has it all.

55
Diamondback (lemmy.world)
submitted 7 months ago by mpg@lemmy.world to c/cocktails@lemmy.world

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.

24
submitted 10 months ago by mpg@lemmy.world to c/cocktails@lemmy.world

This started out as a Sother Teague recipe and got progressively further off base as I persisted through a series of substitutions 😂

  • 1 ½ oz Amaro Montenegro
  • ½ oz overproof Jamaican rum
  • ½ oz aquafaba
  • ½ oz Cane Sugar Syrup
  • ½ oz mango nectar
  • ½ oz lemon juice
  • 2 dashes Bitter Queens Thai Spice bitters

That’s how it was written. Well, I didn’t have amaro but did have a related herbal liquor, I used more normal rum instead of overproof rum, Demerara syrup instead of cane syrup, passion fruit instead of mango, Sichuan bitters instead of Thai… but overall everything was in the right ballpark and ended up being surprisingly balanced while still quite refreshing.

[-] mpg@lemmy.world 4 points 10 months ago

That’s so sweet, thank you! But we are just playing local bars, nothing too fancy and no internet presence (yet?). It’s bluegrass, and I play banjo in it.

[-] mpg@lemmy.world 8 points 10 months ago

A few process shots:

74
Pedal Board (lemmy.world)
submitted 10 months ago by mpg@lemmy.world to c/woodworking@lemmy.ca

I built a pedal board to use in my band (lake effect is in the band name); it’s basically a box with a slot to route power out of, and to the velcro’d down pedals on top.

It was my first time using a dremel to engrave, and I’m happy with how that turned out! I traced the characters from a print out, then engraved the outline, then the fill, then painted the inside.

The wood is stained cedar with a couple of coats of poly. The main body was put together with pocket hole joinery.

19
American Trilogy (lemmy.world)
submitted 10 months ago by mpg@lemmy.world to c/cocktails@lemmy.world

This one is from a great cocktail spot in NYC called Little Branch. It’s two strong liquors, but the apple brandy with a touch of simple combine to make it a pretty approachable aperitif.

  • 1 oz Rittenhouse bottled-in-bond rye
  • 1 oz Laird’s bottled-in-bond apple brandy
  • ¼ oz simple syrup

Shake with ice, strain into a Nick & Nora glass, and garnish with an orange twist.

[-] mpg@lemmy.world 3 points 10 months ago

This is a little embarrassing, but I wanted an easier way to reference recipes from books that I trust, so I built my own little app and enter recipes that I like. I like the app because it does exactly what I want! My favorite feature is a quantity multiplier since it’s so much easier than math when trying to mix for guests.

[-] mpg@lemmy.world 6 points 11 months ago* (last edited 11 months ago)

A more traditional pic:

[-] mpg@lemmy.world 4 points 1 year ago

Sounds fun; thanks for organizing!

[-] mpg@lemmy.world 3 points 1 year ago

Aw, this was the first cocktail I ever had! It’ll always have a fond place in my heart.

[-] mpg@lemmy.world 4 points 1 year ago

I love the deep green color in the background leaves on this one.

[-] mpg@lemmy.world 4 points 1 year ago

The $8 version looks better to me!

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mpg

joined 1 year ago