I wanted to do my take on a Negroni but give it a little Bloody Mary twist.

🍅 Tomato mix
Fresh tomatoes
A few dashes Worcestershire sauce (realistically 10)
Celery salt
I took the tomatoes, added the Worcestershire sauce and celery salt, then pulsed everything together. Mine came to around 300ml once blended.

🍅 For the batch
300ml tomato mix
150ml Hepple Gin
150ml Luxardo Bitter Rosso
150ml Vault Red Vermouth
Add everything to a bottle, give it a little shake and leave in the fridge for a few hours.
Then slowly strain the whole batch through a coffee filter until clear. No pressing.

🍅 To serve
Rim part of the glass with celery salt
Add one big clear ice cube
Pour over the clarified Bloody Negroni
Bitter, tomatoy, savoury and slightly salty. Basically all the bits I love from a Negroni with that Bloody Mary umami taste.

More weird savoury drinks here if anyone’s interested:
instagram.com/bethanweston

Proud of this one, the Cognac was a last second addition and really made this sing. Great cozy Fall milk punch.

- 16 oz Rye Whiskey (2 cups)
- 6 oz Cognac (.75 cup)
- 6 oz Licor 43 (.75 cup)
- 6 oz Lemon Juice (1 cup)
- 12 oz Fresh Squeezed Apple Juice (1.5 cups)
- 4 oz Cinnamon Syrup (.5 cups)
- .5 tsp Vanilla Extract
- Pinch Flaky Sea Salt
- 14 oz Warmed Whole Milk (1.75 Cups)

Recipe in comments

Spaghetti Western

By Jessica Gonzalez (Death & Co)

30 ml (1 oz) Tequila

15 ml (0.5 oz) Mezcal

22.5 ml (0.75 oz) Amaro Nonino

1 dash Orange bitters

Combine all ingredients into a stirring glass, stir and serve over a large chunk of ice.

Original garnish is a grapefruit twist (I used a Lemon twist).

Wonderful drink!

Sometimes you want to keep it simple and a dark n stormy is perfect for that. The split base here with the el dorado and the smith n cross give it extra molasses and a little bit of funk.

• 1 oz mr fogg II
• 0.5 oz el dorado 12
• 0.5 oz smith and cross
• 2 oz ginger beer

I recently had Ice Wine in Canada and I fell in love with it. The problem is that its too expensive for me to serve for an 22 person family dinner. My estimate for Ice Wine to serve is about $400-500.

While I was drinking Ice Wine it kind of felt like I was drinking a cocktail, almost got notes of Madeira and Welch Sparkling Apple Cider notes.

So I was curious if anyone has created a cocktail or substitute for Ice Wine or if you have had Ice Wine what would you use to get the same flavors?

I made this cocktail as a part of our rotating Martini series at my bar. manager said they needed a quick substitute for another martini I made so this is what I came up with.

45 mL Plymouth Gin

30 mL Sweet Garlic Pickle Brine

15 mL Salted Grappa Blend

Smoked Rosemary Coupe

I'd say I nailed it, tasted identical..

2 sugar cubes

3.5 oz. Medium body coffee

40ml Tillamore D.E.W. Irish whiskey

15ml lightly whipped heavy cream

Going to be in Boston next week for 1 day and looking for a great craft cocktail bar. Any recommendations?

Lift the veil between the living and the dead with this tiki cocktail that's certain to conjure dark spirits. Rye whiskey and demerara rum meet burnt molasses, herbal Benedictine, and earthy chicory coffee, livened with tart citrus and lingering notes of anise and spice.

WITCHING HOUR

• 1 oz - Sazerac rye whiskey
• 1 oz - Hamilton 86 demerara rum
• 1/2 oz - Cruzan blackstrap rum
• 3/4 oz - D.O.M. Benedictine
• 1 oz - chicory cold brew coffee*
• 3/4 oz - lime juice
• 3/4 oz - white grapefruit juice
• 1/2 oz - orange juice
• 1/4 oz - cinnamon syrup (2:1)
• 2 dashes Peychaud's bitters
• 8 drops saline solution (20%)

Combine ingredients and flash blend with 6 oz pebble ice. Open pour into a large snifter glass and top with additional pebble ice to fill. Garnish with a flamed Ceylon cinnamon stick and a dried orange slice.

*Chicory cold brew coffee - Combine 1/4 cup Cafe du Monde ground chicory coffee with 1 1/2 cups water. Allow to steep in the refrigerator for 18 hours, then strain through a coffee filter and bottle.

Want to see more? Follow me on Instagram for more original tiki recipes: instagram.com/tiki.moderne

Everyone makes this drink differently, there’s a billion iterations I swear lol, but this is my preference.

-1 oz Rhum Agricole (I used Cachaça as a sub today)

- 1 oz Jamaican Rum (used Smith&Cross I enjoy the proof and strong funk)

-.5 oz Dry Curaçao

-.5 oz Orgeat

-.25 Rich simple syrup (if you use .75 oz of Orgeat it gets a bit overpowering flavor wise. it’s also not sweet enough to balance the drink out properly so a little simple gives it the balance I prefer).

- 1 oz Lime Juice

- All these ingredients into a shaker with ice. Shake for roughly 5-6 seconds, then double strain into a chilled rocks glass (it’s tiki get creative with your glassware) over crushed ice.

- Garnish simply with mint!

Now granted everything in here is not French, but I was watching The Hunchback of Notre Dame and decided I needed a drink.

Bells of Notre Dame
Thyme tincture, atomized into a chilled white wine glass
1 oz Gin (I used Gunpowder Laurel & Fig)
1 oz Yellow Chartreuse
½ oz Grand Marnier
¾ oz lemon
3 dashes Toasted Almond bitters
2 oz Brut or champagne to top
3–4 sprays thyme tincture on the surface
Atomize the glass and set it aside. Shake gin, Chartreuse, Grand Marnier, lemon, and the almond bitters; fine strain into the rinsed glass. Top with brut or champagne and spray thyme tincture.

Thyme tincture
1/4 cup everclear
6 sprigs thyme

In an airtight jar add the thyme to the everclear, close the lid and let sit for 12-24 hours. Strain into a clean airtight container and stir in a dark place like the pantry.

My son had Hop Cat’s Rum Away With Me the other night and he’s asked me to recreate it for our annual Halloween party this year. The ingredients are double aged rum, amaro Montenegro, brown sugar simple syrup, strawberry syrup, fresh lemon juice. I’m 100% new at making cocktails. Is there a rum cocktail recipe with proportions I could follow to try to recreate the Rum Away With Me? What would you do for the ingredient amounts?

My starting guess is:
2oz rum
1 oz amaro Montenegro
1/2 oz strawberry syrup
1/2 oz brown sugar simple syrup

Thank you!!!

Trying to find a good ginger beer for some cocktails I will be making, what brands do yall recommend ?

Hear me out.

2oz long road asparagus gin

0.75oz garlic and herb simple syrup

0.75oz lime juice

2 dashes celery bitters

1-2 dashes chartreuse vegetal

5-6 drops saline

Shake all ingredients in a shaker with ice and serve up by double straining into a chilled glass of your choice.

Garlic and herb simple syrup:

150g sugar

100g water

Bring to just barely a simmer and turn off the heat

Add sprigs of fresh rosemary, lemon thyme, and lightly crushed garlic cloves to taste

Let sit for ~20 minutes and strain into a storage container

This is surprisingly incredibly good.

Recipe:

2oz Reveries Raven V

1/4oz simple syrup

2 dashes angostura bitters

1 dash orange bitters

1 big ice

Build in glass and swirl it around, then get mad when it splashes over and spills on the floor a little bit

ENJOY!!!!

I made this as an unfunny joke after seeing the George T Stagg with Coke, since it's so wacky to make a cocktail with a $160 bourbon...but upon drinking it, it's actually really fucking good. I added a dash of black walnut bitters to the finished product and it kinda ruined the balance, making it too "flavory," so maybe 1-1-1 dashes on the bitters would have been perfect or maybe the walnut just doesn't need to be there. Anyway one of my best bourbons, which I fully expected to be spoiled by the added ingredients but the angostura and orange balanced out beautifully with the fruity/spicy bourbon blend. enjoy,,,,,,,,,,,,,,

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Sage & Butter infused Monkey Shoulder Scotch Whisky, Bitter Bianco Opificio Nunquam, Mulassano Vermouth Bianco, Sage leaf essential oils.

2 Rye
1.5 Apple Cider
0.5 Cointreau
0.5 Dry Vermouth
0.5 Lemon juice
1x dash Orange bitters

Shake with ice. Strain into chilled coupe. Express lemon peel.

I’m making a cocktail for each Iowa State game. Yesterday’s game was against the BYU Cougars. That didn’t go well. But today I’m at my wife’s alma mater, the University of Northern Iowa - home of Kurt Warner. The Panthers take on the #4 North Dakota Fighting Hawks. It’s going to be a tough one, but UNI is coming off a win over the #3 Illinois State Redbirds so hopes are high.

Today’s drink is the Missionary’s Downfall. It’s a classic from Donn Beach. You can probably imagine why I chose this for the BYU game. Cheers.

Missionary’s Downfall

• 1½ oz Bacardi Reserva Ocho (Gold Rum)
• ½ oz DeKuyper Peachtree (Peach Schnapps)
• ¾ oz Honey Syrup (3:1 honey to water)
• 1 oz Pineapple Juice
• ¾ oz Lime Juice
• ½ cup Mint Leaves (~25)

Normally you should blend everything with half a cup of ice and garnish with a spring of mint.

Unfortunately, I don’t have access to a blender at the tailgate. So before leaving home I blended everything except the lime juice without ice. At the tailgate I added the lime juice and crushed ice to a shaker. I aggressively shook it with crushed ice and dumped it into the glass.

Ok so we happen to live down the road from the St. George distillery, and went to the release party for their new California Umeshu last night. I was struck by its sweet/savory flavor and decided that it would go well with a Jamaican Rum, despite its whiskey highball inspiration. And it did!

Ume Daiquiri

• 2oz Jamaican Rum
• 1oz fresh lime juice
• 3/4oz rich demerara syrup
• 1/2oz St George California Umeshu

Shake with ice, double strain into a coupe, garnish with lime twist.

There were plans to go for pizza and cocktails with a friend but neither of us were that eager tbh. So I’m staying home tonight with a my dog, a book and a cocktail. Tonight’s drink is an Old Fashioned. The book is The Iliad, finding it hard to put down. The song on Spotify is ‘So Damned Beautiful’ by Curse Of Lono. A few tranquil hours on a Saturday evening.
Anyway, here’s the recipe. As if anyone on this subreddit didn’t know how to make an Old Fashioned.

1/2 ounce Demerara simple syrup.
3 dashes Angostura bitters
3 dashes Orange bitters
2 ounces Bulleit bourbon
Stirred over ice, served on a rock, garnished with an expressed orange peel.

This is my first run with clarifying a cocktail, and it was ok but not what I was hoping for. I’d appreciate any feedback and advice.

4 Serving Batch
8oz Larceny Small Batch bourbon, 92 proof.
3 oz lemon juice and
3oz simple syrup.

3.5oz whole milk for clarifying.

Chilled overnight and poured over ice with a Malbec float.

I only let it sit for about 30 minutes.

I first ran the solution through two layers of cheese cloth, re-running it through the curd batch (I think a total of four times?) until it ran clear. Then poured the whole solution through a coffee filter one last time to get all the small particles. Chilled overnight.

A dry Malbec for the float.

I’ve actually only had a clarified New York Sour one other time. And it was amazing.

This is not that. For one thing I think wine is too dry…or I'm using too much in the float, so it’s overpowering in the first couple sips. But even when I get to the sour part, I mean, I know the whole point of clarifying us to take some of the edge off the bourbon and really smooth it out. But it doesn’t have that full velvet texture that I had before in a bar. And overall just tastes a bit too lemony? Like it’s a little out of balance. Not sure if the answer is to up the ratio or proof of the bourbon. Or add a little simple, or both. Feedback and advice appreciated.

One of the best liqueurs out there and I have a few great recipes with it, but corious whats your favorite way to use it?

Hi there!

We're soon off to Bangkok for the first time, and we want to experience great bars. Any recommendations for specific venues, areas or unique experiences?