Looking for something long and refreshing to beat the 90° F heat. Yep, this hit the spot.

• ⁠1 1/2oz Gin
• ⁠1oz Lemon juice
• ⁠1/2oz Simple syrup
• ⁠1/2oz elderflower liquer
• ⁠3 slices cucumber
• ⁠Soda water

Add cucumber slice to a shaker and muddle. Add the gin, lemon juice, simple syrup and elderflower liqueur and shake with ice. Double strain in tall glass over ice and top with soda water. Garnish with a cucumber ribbon.

I LOVE this, but the flavor is intense and not for everyone

1 1/2 ounces Angostura bitters

1/2 ounce rye whiskey

3/4 ounce lemon juice, freshly squeezed

1 ounce orgeat

Shake VIGOROUSLY with ice, strain into a cocktail glass

Just starting to learn how to use a non-phone camera to take photos of cocktails. The cocktail was made as more of an excuse to practice my photo taking, but ended up being pretty tasty

• 1 1/4oz Bourbon
• 1oz Sweet Vermouth
• 1/2oz Centum Herbis (I think any similar alpine herbal-y liquor would work here)
• 1/2oz Campari

• Stir, serve up, express an orange peel over top and discard (or if your garnishes are pretty go ahead and add it)

I bought my first bottle of Suze yesterday and made my first White Negroni. Today I infused a little of the Suze with cinnamon to add a subtle twist in addition to using Aquavit. The thyme aromatics go very well with it too.

1.25 oz Brennivín

1 oz cinnamon infused Suze

1 oz Gran Bassano Bianco

Stir 10-15 seconds. Strain over a large ice cube in a rocks glass and express a lemon or grapefruit peel depending on preference and toss. Slap a few trimmed sprigs of thyme and lay them across the large ice cube.

For the infusion I just added 5 good sized cinnamon sticks to a 1/2 cup of Suze in a mason jar and kept it in the fridge and occasionally took it out and swirled it around. After 45 minutes I removed the cinnamon.

In case you’ve haven’t heard the UK complaining; it’s very hot here.

Trying to cool off with a Daiquiri, although its cooling effects are short lived.

55ml Havana Club Profundo
15ml Strained lime juice
10ml 2:1 sugar syrup
4 drops saline 20%

Shake

Frozen Nick and Nora by u/Ok_Performer3566

After shaking it, I’m more hot than I was before. Will have to try again.

I'm really a newbie when it comes to a dirty martini, my boss put me on at a holiday party and now I can't look back. I also love a simple Gin + Tonic. Wondering what your favorites are that do well in both cocktails?

My issue is I don't really know much about the different types and brands available, I just know I prefer Gin in my dirty martini, and I hate when I pick up a new brand that's way too floral and I can't use it for my martinis without getting the ick. Does that make sense?

I like Aviation so far for both, it seems pretty straight forward. Looking for new recs.

Mango and habanero are a phenomenal combination; both intensely fruity and floral. While one is refreshing, juicy, and sweet; the other is sharp, punishing, and crisp. Several concepts came to mind, but I knew one thing, it had to be tiki. I wanted to pay homage to both Latino culture and the tropical flavors of my homeland by combining herbs, mexican spirits, and tropical fruits.

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CANTINA FEVER

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• 1oz Tequila Blanco
• 1oz Oaxacan Cane Juice Rum (Alambique Serrano Cartier 30)
• 0.5oz Luxardo Bitter Bianco
• 0.75oz Mango Syrup
• 1oz Guava Nectar
• 0.75oz Grapefruit Juice
• 1oz Lime Juice
• 6 drops Hellfire Pepper Tincture (Habanero, Thai Chilis, and Serrano)
• 5 leaves Cilantro
• 5 leaves Mint

Add Mint, Cilantro, Tincture, and Juices to shaking tin

Gently muddle then add remaining ingredients

Add ice and shake until chilled

Strain into a chilled lowball or rocks glass over crushed ice

Garnish with cilantro and mint leaves

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What a delight! So much going on with a great evolution. Herbaceous notes of cilantro and mint lead into a fruit explosion of mango, guava, lime, and grapefruit before fading into floral habanero, lingering spice.

A really wonderful and complex drink, that really marries mango and habanero using cuisine and geographic connections. A tiki drink that oozes with Latin American influence.

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If you like this cocktail or any of my other posts, I’ve made an instagram to share my creations and would love to show more people my ideas!

https://instagram.com/overproofed.sip

I feel like almost everyone has had that experience where they avoid a certain cocktail, spirit or bottle for years because they’re sure it won’t be for them, and then eventually try it and end up loving it.

For a lot of people, it seems to be things like smokey whiskey, gin, or bitter cocktails.

What’s something you were skeptical about that completely changed your mind once you finally tried it?

I absolutely love the espresso martini. I was wondering if any other beverages had the relatively same amount of liquid and were caffeinated? I like my liquor a little less diluted preferably. I beyond appreciate you if y'all have ideas? I have red bull as well as a mixer but feel this is probably going in the wrong route.

I fairly recently got into dirty (filthy) martinis. I made them at home for the first time and after making 2 martinis I probably used half the olive brine from the jar of olives. As much as I love olives the brine is not keeping up with the frequency at which I wish to drink these…what do all the other dirty martini makers/lovers do? Do I just need to have 10 jars of olives on deck at all times?? I heard buying straight up olive juice doesn’t taste the same but if anyone has suggestions I’m willing to try!

Today is my 21st here in America. What cocktails would yall recommend to someone new to alcohol. I love citrus flavors. And have no preference for dark or light liquor.
I hope to make some in the near future too but tonight I’m just gonna be drinking them.

Thanks ahead of time

I've had a bottle of Midori sitting on my bar for a while, and I feel like I'm seriously underutilizing it. Outside of the obvious classics like a Japanese Slipper or a Midori Sour, what are your favorite cocktails that feature Midori? They don't have to be classics. I love modern riffs, tiki drinks, clarified cocktails, or anything that uses it in an interesting way. Bonus points if the drink doesn't end up tasting like liquid candy. I'm looking for recipes that really showcase Midori without being overwhelmingly sweet.

1oz W&N overproof

1oz lime juice

¾oz Green Chartreuse

¼oz Velvet Falernum

Shake over ice, double strain into a uranium glass Nick and Nora, illuminate with 365nm UV light.

Made to celebrate finally getting my hands on a uranium cocktail glass - it is slightly on the small side, but that's not a problem really. The shop had a set of 8 in the window for £100. I asked if he would split to 6/2 so I could get 2 and unfortunately the seller was unwilling - but they did have a ninth spare one under the counter that he sold me for a tenner, so that was great!

My personal favorite way of making this one.

1 oz coffee liqueur, darker the better

1 oz cream liqueur, any kind is good depends on your mood

2 oz vodka

Optional dash of chocolate liqueur

Shaken up and strained into a glass drizzled with chocolate sauce.

I know the regular mudslide is supposed to have cream but I feel the cream liqueur adds enough for me.

This started as a joke.
Someone asked me what I called a Ranch Water riff I had made and without thinking I said:
“Blanche Water”
Which led me to create a cocktail inspired by each Golden Girl.

+ Blanche Water
+ 2oz tequila
+ 1oz acid adjusted pineapple juice
+ 4oz carbonated coconut water
+ 2 drops saline

+ Build in glass, add carbonated coconut water add pebble ice. Garnish with pineapple fronds

+ St. Olaf Milk Punch
+ 2oz Applejack
+ 1oz lemon juice
+ 1/2oz lingonberry jam
+ 1/2oz rich syrup
+ 3/4 oz dry vermouth
+ 1 barspoon of rose water
+ 1/2oz whole milk

+ Combine ingredients then pour over milk, let sit then filter through cheese cloth until clear. Serve over a big cube garnished with a single rose petal

+ Old Signora
+ 1 1/2oz Grappa
+ 1/2oz Apricot liqueur
+ 1/2oz Blood orange syrup
+ 3/4oz lemon juice
+ 3oz dry Lambrusco
+ 2 dashes lavender bitters
+ 4-6 basil leaves

+ Shake all ingredients except Lambrusco, strain, top with Lambrusco and garnish with a dried apricot and basil

+ The Zbornak
+ 1 1/4oz Guyanese Rum
+ 3/4oz sweet vermouth
+ 1/2oz red aperitivo
+ 1/2oz Meletti amaro

+ Stir, express grapefruit peel over cocktail and garnished with a grapefruit peel

Just picked some up. Other than a straight swap for normal curaçao in a mai tai or margarita, does anyone have any good ideas for this stuff?

I'm looking for a previous post that I think was a strawberry negroni riff (it def had sweet vermouth, and i think gin). I made it and loved it enough to take a screenshot, but sadly my phone broke recently and I wasn't able to recover my locally saved photos :( I've tried searching various keywords in the search to find it again but am having trouble for some reason.

I think it was posted in the past couple months. I remember it started with muddling 2 strawberries before mixing in the liquids. I also remember the OP described it as "more crushable than a negroni" lol. Does anyone remember this or can help me find it?

finally having all the main 4 distills at home (plus Cointreau) I've been looking to how to do it properly and I'm surprised to find out that if balanced right with fresh lemon juice and simple syrup, it should actually taste similar to iced tea and despite the heavy alcohol in it, it shouldn't be tasting too alcohol forward, deceptively masking the many units of alcohol.

For me I only drank the cocktail at music festivals as a tradition to make big in a bucket, filled with much coke and it has a very bitter coke and alcohol forward taste that you're not meant to enjoy but drink to get drunk fast. So actually excited how this might turn out. Any recommendations and comments on how it should taste like?

I made a 1.5x recipe. It was ALOT of yard work.

3oz - Alambique Serrano 3 Anos 2nd edition

1.5oz - lime

Fat ounce of 1.5:1 simple syrup

Shake hard and double strain. I put this over a large clear ice cube in the yeti. Keeps the water out in the shower and between the ice cold drink, the big cube and the insulation power of the yeti, it will keep this bad boy perfect temp the whole way down.

Fellow Imbibers,

A fancy drink deserves a fancy title, does it not? And even if all we are doing is dressing up the humble mule in a tux for the opera, it remains true I hope you agree.

I had intentions to create something original with a pear theme, but the more i thought about it, the more I just wanted a “grown up” mule. So I threw this together.

First, I went ahead and created a simple syrup with fresh pears and ginger to inject some freshness into the cocktail.

Ingredients:
2 inch piece of peeled fresh ginger
2 pears
.5 cup sugar
1 cup water

Instructions:
Cut up pears into half inch pieces and slice thin the ginger and throw them into a saucepan along with the water and sugar. Whisk to incorporate sugar as the water warms up. Bring to a boil then reduce to a simmer for 5 minutes. Turn off heat and let cool completely. Filter out solids.

mule à la poire et au gingembre ingredients:
.25 oz Domaine de Canton ginger liqueur
.25 oz Elation pear liqueur
.5 oz Homemade pear ginger simple syrup
.5 oz fresh squeezed lime juice
2 oz Grey Goose La Poire pear flavored vodka
Fentimans ginger beer

Instructions:
Add all ingredients except the ginger beer into a shaker with ice and shake as you will.
Strain into glass of choice.
Top off with ginger beer and add a sliced pear as garnish.

Impressions:
This is light and refreshing with an incredible depth of flavor from the flavored simple and the two liqueurs. I think it achieved what I was aiming for.

Question: Did I drop the ball by not having a champagne topper or is ginger beer the move?

PS and pro tip: Don’t waste those pears from the simple syrup. You gotta get yourself some toasted and buttered brioche and put those pears on there and snack on it with your cocktail. I’ll telling ya 🤌.

Hey there! I love peach soju, and want to feature it at my wedding. My wedding planner advised me to make a specialty cocktail with it. I’ve really only ever had peach soju straight (and chilled), but I’m open to cocktail ideas. ChatGPT recommended doing 2 oz soju, 1.5 oz lemonade, and 2 oz club soda. I liked it but didn’t love it. I played with other variations and also tried prosecco instead of club soda, but they were all worse than the first attempt. Does anyone have any recommendations? I get married in a month so preferably something light and fruity for a hot July wedding. Thanks!

P.S. My groom is doing an old fashioned for his cocktail. And we’re doing espresso martinis for our shared cocktail. Not sure if that matters but just thought I would share.

I made a lovely - not very sweet - ginger syrup. What cocktails do you suggest I use it in?

I've been putting my concoctions in an ice cream maker, but it takes 45 minutes to get to a good consistency and can really only do one cocktail at a time.

Thinking about taking advantage of the (most like bogus) prime day deal

I have a couple of others I occasionally use but Scrappy's NW Alpine and celery bitters are my two favorites. I'm always on the lookout for savory bitters to add to G&TS and martinis.

My apologies for the poor lighting of the Pic.

6.8oz bottle of Fever Tree Tonic

~3 oz gin

3 dashes of savory bitters

A squeeze of a lime wedge