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If you work at a bar, restaurant or grocery
partidatequila.com Complimentary SamplesTequila Partida is the World’s Highest-Rated Tequila made from the freshest agave that is artisanally distilled like the finest single malt and aged beyond expectations.
This is such a cute promo!
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Ginger spice and everything nice
Pausing dry July for one drink, streets are too flooded to get to yoga and it's been an eventful month.
1.5 oz bourbon (any whiskey would be good)
.75 oz Amaro Toscano (would not substitute another)
.75 lemon juice
Shake together then stir in
3 oz dry or sweet full flavored ginger beer (mine is home fermented, spicy and dry but a strong and sweet one would also work)
Really hitting the spot, the Toscana and ginger reminds me of gingerbread. An aperitif before supper then back to none for another week. Usually my one drink of July is historically on the 15th so made it an extra week!
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I understand this might not be the right place for this....
I have introduced my downtown PNW city dive to malort, got my distributor to pick it up, and most people love/hate malort. We usually have rows of 6 different flavors of jello shots. Whatevs, they sell. We've been joking for 3 years now for April fools day doing malort, unflavored, food coloring shots and sneaking them into the actual peach/lime/orange/whatevs. I finally brought it unflavored gelatin and made the malort jello shots. Tonight is a test run.
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Mixed feelings
imbibemagazine.com Feeling Without Touching PalomaThe Paloma gets a bold touch with the addition of arrack and orgeat at Cure in New Orleans.
This sounds delicious and right up my alley, but a Paloma is so simple and easy and perfect, and with only an oz of grapefruit soda I'm not sure this is even a Paloma variation.
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Dirty Banana
- 2 oz rum
- 1 oz banana liqueur
- 1 oz coffee liqueur
- 2 oz half and half
- 1 whole banana
- ice
Had one of these on vacation and decided to try it at home but wanted to cut back on the ice. This one was considerably more boozy than the previous so I suspect the bar was cutting back considerably on the rum or the ice does more to mellow it than I expected. Either way I still enjoyed it and recommend it especially if you have some extra ripe bananas to use and don't feel like making banana bread
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The darkest Dark and Stormy
punchdrink.com The Waterfront Fernet-Branca Cocktail Recipe | PUNCHThis cocktail recipe makes a boldly bitter, minty Dark ’n' Stormy courtesy of Fernet-Branca evangelist Damon Boelte.
From Punch.
I am making ginger beer this week and sort of dreaming about what to do with it after my Dry July. I don't have the minty Fernet, but may aquire it to try this.
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Our first attempt at a clarified cocktail
- 4cl gin
- 2.5cl lemon juice
- 3cl cream
- 1cl galliano
- 1.5cl rhubarb&strawberry syrup
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N/A - La Verdita
Recipe is in the non alcoholic pinned post.
Funny looking but really good. Made a half batch of the Verdita syrup, my jalapeno was not spicy but I guess that's better than too spicy. Mojito Mint.
Next one I may use tepache, not tonic, and spicy it with some fire tincture. But it's very good.
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The Gonster is DEAD. 2024 is now the Summer of the Black Pennuiss (Recipe below)
What are you, some kind of loser? What are you doing sipping that GONSTER? Don't you know that's a child's drink? What you need is a nice chilled (but not cold) Black Pennuiss in your mouth. You will never regret a Black Pennuiss.
So easy to make, even YOU can do it!
You will need:
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1 can Pepsi Nitro (chilled)
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1 Guinness (room-temperature)
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Bacardi Black
How to make a Black Pennuiss
>In a chilled pint glass, add one half shot (1oz) of Bacardi Black (No liquor = Pennuiss Basic; Double Shot = Big Black Pennuiss).
>Pour approx. 7oz of chilled Pepsi Nitro to the glass.
>Finish by pouring approx. 7oz of Guinness into the glass. (Tip: pour the beer over a spoon to keep the layers separated (hard to see in this pic, but it's definitely there)).
This post is styled as a shitpost but these things are legitimately delicious. I've been drinking them all week. The acidity of the Pepsi is a great chaser to the richness of the Guinness, but the Bacardi in the bottom layer keeps things interesting even after you've finished your beer.
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Mezcal Negroni
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.
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Made fresh pineapple juice, suggestions?
I made today a pineapple margarita with mezcal, tequila, lime, and the fresh pineapple juice. One more day before I start Dry July and I would like a banger, this is good but not great.
Any suggestions for this weekend, also anything interesting and pineapple not alcoholic would also be most welcome. I am making tepache, but it's not done will make ginger beer, have mint in the garden, have tonic water, will probably buy some Chinotto soda too.
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Punch - Most searched cocktails of June
punchdrink.com The 5 Most Popular Cocktails of JuneHere are the drinks that you couldn’t get enough of this month.
Apparently we were a bitter bunch in June!
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A sidecar-ish
This is delicious. Fruity, tart, round in flavor.
2oz cognac
1oz Giffard Abricot
1oz Heirloom Pineapple Amaro
1oz lemon (a little more than an ounce, lemon was juicy)
Shake everything, a coupe would be ideal but it's too hot now to have an outdoor drink without ice. I wouldn't make any substitutions or corrections so it should probably have a name, but I can't think of one. The cognac and apricot are French, the Amaro is American Hipster, the flavor smooth as hell, feel this should be easy but my brain is fried from work.
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Pantheon
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.
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Paper Plane on a rainy day, what are you having?
The rain lilies are happy, and I am enjoying the rain with a paper plane. So happy the rainy season has arrived at last.
What are y'all drinking?
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Mezcalita, or, a comedy of errors.
Well, this was quite a journey but it's good.
I was going to have a margarita with our dinner of chicken and black bean enchiladas, oh no, used almost all the tequila making a batch of margarita and one of Paloma for memorial day. Ok, plug the gap with mezcal, the good one. Measure the juice from my measley lime, nope not enough, juice my last lime, well now it's too much but I don't want to waste it. So a smidge of simple. I'll be damned, it ended up very good but I do think it is because of the good mezcal.
1oz Tequila Ocho claro
1oz Del Maguey Chichicapa
1oz orange liqueur
1.25 oz lime
.25oz simple (1/1)
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Ranglum
punchdrink.com Berlin’s Modern Classic, the Ranglum, Is No Ordinary Rum SourIn less than two decades, the tropical drink has become a sleeper hit in the local cocktail scene.
Punch has such good articles. Any Germans who can confirm this is a local drink? I've never heard of it. I particularly liked the line:
"The simplest cocktails have the smallest margin for error."
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The Last Word
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.
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Pineapple & Bourbon cocktail
I am making tepache, and juiced the fruit of the pineapples. This is heavenly, if you don't have the pineapple Amaro a spiced and slightly bitter but not too heavy amaro, like Toscana might work, or Ancho Reyes original but I highly recommend the Heirloom for fruity drinks, it's so good.
2 oz fresh pineapple juice
2 oz bourbon (stronger is better)
1 oz Heirloom Pineapple Amaro
1 oz lime juice
Tajin
I first mashed the tajin in a mortar and pestle. Wiped the rim of the glass with the squished lime and rolled it in the tajin, put big ice cube in the glass. Then shake everything else together and pour into prepared glass. My pineapple juice is very, very sweet this time, you might need to adjust if you have a more acidic one.
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June Cocktail Contest - hot, hot, hot
Happy first birthday to Cocktails@lemmy-world!
For June, the challenge is a hot cocktail - either spicy or literally hot. Bring on the heat! Warm yourself if you are in the southern hemisphere, or cool off with a spicy spicy drink if it's summer (it is very much summer here).
No specified ingredient this round, doesn't have to be alcoholic but must contain at least three ingredients, most upvoted wins.
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The game!
I was having a cocktail of cognac, apricot liqueur, and lemon juice, and thinking we could have a game. Make a drink using one of the ingredients in the previous drink. So to start - a drink with cognac, apricot liqueur, or lemon juice.
One more rule: don't repeat the chosen ingredient - so Ruaidhrigh brought the lemon juice from the first drink into the amaretto sour - next drink can't use lemon as the one ingredient brought forward.
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The Fox River
punchdrink.com Bring Back the Fox RiverAt Beverly Hills’ Spago, the crème de cacao–spiked Old-Fashioned is reimagined as an easy-going stone fruit julep.
I like Punch's "bring back the" series. Readable and interesting, often like this one, new versions of old forgotten drinks. I wouldn't go to the trouble of making peach bitters, and not sure I could handle something so sweet but the flavors seem mighty interesting.
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What are you drinking, Lemmy? Memorial Day weekend edition
I'm kicking off a long weekend with a paper plane with one oz of cognac added. Perfect.
Has anyone tried Frapin 1270, their entry level congac? I have the namesake perfume and like it a lot, but that doesn't seem like a good enough reason to buy the booze.
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Siesta-Paloma
A hybrid.
2oz tequila
2oz fresh grapefruit juice
1 oz fresh lime juice
1/2 oz Campari
1/2 oz simple syrup
Shake all, add 2 oz fizzy water, dirty pour into glass.
Delicious, honestly. Increase the sugar if you want it more Paloma like, or more of the Topo Chico, to make one like like Texas ranch water. Sub mezcal if you really hate Campari, but you may like it in this.
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Saturday drink, what are you having?
I'm having a bourbon and amaretto sour (inverted Morganthaler recipe, basically). Are you having a Saturday drink?
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Riff on Pas de Loup
Not much to look at but tastes good.
1 oz whiskey (bourbon is all I had but I would try with Scotch)
1oz Mezcal
1/2 oz Ancho Reyes
3/4 oz Cynar
1 oz lemon, 1 oz honey syrup
It's quite good, I found the original on Mixel app, it seems they scraped it from Reddit? Original omits the whiskey, halfs the lemon and sweetener. But even with the additions I taste mostly mezcal and Ancho. Bitter in a good way.
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Hi Lemmy, what are you drinking this weekend?
I'm just having coffee (moka pot coffee with foamed milk!) and water today, can't relax yet. Considering what to make in the weekend.
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Opinions on Rock n' rye
www.thespruceeats.com Get an Old-Timey Taste for Rock & RyeRock and rye is back! You can find commercial versions but making your own requires a simple infusion that you can fine-tune to your taste.
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
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Smoky Spicy Strawberry
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!
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Queer Old Friend
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.
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May Cocktail Contest - a Dry Rum!
Congratulations to [email protected] 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.
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Whiskey Business
www.thespiritsbusiness.com Beam Suntory unveils new name - The Spirits BusinessAfter a decade under the ownership of a Japanese firm, Beam Suntory has revealed a new name, website and visual identity.
I feel out of the loop, did not know that Jim Beam and Makers were owned by Suntory, now Suntory Global.
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I feel seen - cocktail ice
www.insidehook.com We’ve Hit Peak Cocktail IceThose clear cubes are certainly cool. But do they make your drink better?
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.
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Diamondback
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.
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Rooti-Tooti Fresh and Fruity
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.
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Spicy smoky margarita
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)
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Bourbon Sour, local bars
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.