Cocktails

This is a personal creation, so I apologize if the name is already taken.

*1.5oz gin *1oz Amaro Sfumato Rabarbaro *.75oz honey syrup *.5oz lemon juice

Shaken and served with an expressed lemon peel, and a dash of Hummingbird Bitters

I call it the Smokey Canadian Old Fashioned. Not sure if it’s already a standard recipe with a different name.

It’s similar to an old fashioned, but with a few minor changes. Start with maple syrup, about 1/4 oz. or roughly 1/2 tbsp (I think that’s the conversion, off the top of my head). Add 1-2 drops of liquid smoke. Then add about 2 dashes of bitters. I like Dillon’s orange bitters, which I believe is Canadian. Stir. Add ice, and about 2 oz. Canadian rye whisky.

This might be blasphemous for some, but I happen to love it, and my dad made a great one for me. I think he used Wiser’s 10 year old triple barrel if anyone is curious.

Unfortunately, you can't get real Orion Dulac in Michigan, so this is my take on what Mariner would have served Those Old Scientists

• 1.5oz White rum (I used Plantation 3 Star)
• .75oz Cinnamon syrup
• .75oz Lime juice
• .5oz Absinthe (I used what they make at my local distillery, American Fifth)
• .5oz John D. Taylor Velvet Falernum Liqueur
• 1 barspoon Blue curaçao (for colour)

Shake, and double strain. Garnish with a cinnamon stick, and slowly pour in two barspoon of grenadine so that it sinks to the bottom. This could also be swapped for butterfly pea flower syrup, which is purple. I just wanted the grenadine flavor

First cocktail made in my new bar! Just moved, and finally have it set up. Lots of decorating left for the new space though.

This is a basic twist on a Daquiri.

• 3oz Angostura 5 Year Caribbean Rum
• 1.5oz lime juice
• .66oz rich symple syrup (.75oz if you use 1:1)
• 3-4 dashes Angostura aromatic bitters

Shake, double strain, and garnish with a lime wedge.

Forgive the photo quality. I didn't make this btw.

The ultimate brunch cocktail.

Equal parts gin, orange liqueur, Lillet Blanc, and lemon juice, shaken and served in an absinthe rinsed coupe.

I think this drink alone is enough reason to keep Lillet on hand. American Fifth is my local distillery; I highly recommend their spirits if you get the chance, but any absinthe will do here.

In honor of the series finale of Riverdale we made up a cocktail to represent important parts of the show! Wish I'd taken a better photo but the cocktail was great!

• 1oz/part rum (reppin V and Cheryl’s ‘Maple Run’)
• 1oz/part campari (all the redheads (Andrews & Blossoms), and extended family (Coopers))
• 1oz/part vanilla maple syrup (Sticky Maples and the maple groves)
• Juice of 2 small limes, probably 1oz (no representation here, just for a balanced cocktail)
• Thin lime twists for garnish (“South Side Serpents” Toni, Jug, Fangs)

Mix ingredients, shake with ice, serve in and call drinking partner Nick and Nora (Jug & Tabitha!)

Mostly wanted to post because I feel like I did a really good job on the sugared rim lol

This is one of my favorite cocktails

1.5oz brandy .75oz orange liqueur .75oz lemon juice

Shake, double strain, serve in a glass with a sugared rim, and garnish with a orange twist. I expressed mine.

I wanted to try out the Wray & Nephew rum that @Infynis used in a previous post and I think it turned out great! It was a LOT cheaper than I expected which is always a plus!

Recipe:

• 11/2 oz Virgin lslands Rum
• 11/2 oz Pineapple Juice
• 3/40z Cream Of Coconut
• 3/40z Fresh Orange Juice
• Fresh Grates Nutmeg Garnish

It's been a while, but I got some new glassware, and wanted to try it out. I felt like a Nuclear Daquiri was appropriate for leaded crystal. I tweaked the recipe a bit to my own tastes, I'll denote that below

• 1oz Overproof White Rum - Wray and Nephew
• .5oz White Rum - Plantation 3 Star (omit for basic recipe)
• .66oz Galliano (Green Chartreuse for basic recipe)
• .75oz Lime Juice
• .33oz Falernum

Shake and double strain, garnish however you like

It's been a very long week working 10 hours days. So I'm ending it on a a sweet note with one of my favorite dessert cocktails!

Recipe:

• 1 oz Bourbon
• ¾ oz Mr. Coffee
• ¾ oz demerara syrup
• 1 egg yolk
• ½ oz heavy cream (oat milk and chickpea milk work good as alternatives)
• Nutmeg for garnish

Combine ingredients except nutmeg and dry shake (shake longer if using a milk substitute). Add ice and shake vigorously. Double strain into coup glass and grate a nutmeg on top for garnish.

My personal favorite version uses barista oat milk, but I'm sure you can use whatever milk or milk alternative you like.

Served at The Berry & Rye.

Nix Chilean Gin Rhubarb Coriander Citric Acid Malic Acid Rhubarb Foam

This app is called Cocktail recipes-Mixology and it's pretty good for getting a wide range of drink ideas all in one place. It's weak point is the quality of the recipes as most are not quite right.

I usually take inspiration from the app but look for a set recipe elsewhere.

I'm back from vacation and it looks like this community died while I was away 😭. Not to worry, my husband turned into a mad scientist and decided he needed to make angostura ice cream. Is it a cocktail? Probably not, but I'll let you decide. If you want to give this a try without making homemade ice cream, you can just top some vanilla ice cream in angostura bitters and enjoy!

Thanks everyone for being respectful while I was away! I need to get a new mod buddy before my next vacation 🤣. I'll post an actual real cocktail soon.

At The Whiskey Bar in Cleveland Heights, OH

This is my husband's creation and it's quite tasty! Also I'm aware that I've posted a lot of matcha cocktails lately, but I guess that's what I've been in the mood for 🤷.

Recipe:

• 3/4 oz. St. George spiced pear liqueur
• 2 oz. London dry gin
• 3/4 oz. Honey syrup
• 1 oz. Lemon juice
• 1 Egg white
• 1/4 tsp. Matcha powder
• 1 Basil leaf for garnish

Combine ingredients in a shaker and dry shake for about 20 seconds. Add ice and shake until chilled, about 10 more seconds. Double strain into a glass and garnish with a basil leaf.

Out of all the recipes I've tried, this is my absolute favorite non-alcoholic recipe from the book Regarding Cocktails! It does contain angostura bitters, but you can leave those out if you want the drink to be 100% alcohol free. But even if you don't, it contains no more than kombucha would. Excellent recipe to make in large batches that you can add soda water to when ready to drink!

Recipe:

• 1 oz. Lemon juice
• 1 oz. Pineapple juice
• 1 oz. Ginger syrup
• 1 Bar spoon of maple syrup
• A dash of angostura bitters
• 3 oz. Soda water

Combine all but the soda water and shake vigorously with ice. Strain into a Collins glass with a spear of ice and a straw. Carefully top with soda water. (There isn't a garnish in the book, but some suggestions I like to use include mint, cucumber, lemon peel, or candied ginger).

Got a hold of some Chartreuse this weekend and had to make this classic!

Recipe:

• 3/4 ounce gin
• 3/4 ounce green Chartreuse
• 3/4 ounce maraschino liqueur
• 3/4 ounce lime juice
• brandied cherry for garnish

Shake with ice and strain into a Nick and Nora glass. Garnish with cherry and enjoy!

I thought the maraschino and jalapeño would be weird with one another, but I was wrong. It was quite interesting in a really good way.

• 2 oz bourbon
• 3⁄4 oz lemon juice
• 1⁄2 oz maple syrup
• 1⁄4 oz luxardo maraschino liqueur
• 1 slice jalapeño (1/4-inch slice, with a few seeds)
• 1 dash angostura bitters
• 1 dash orange bitters
• 1 twist orange peel (Flamed)

Recipe

One of my favorite summer drinks!

Recipe:

• 1/2 oz Lemon juice
• 1/2 oz Honey syrup
• 1/4 tsp. Matcha powder
• 2 oz Japanese whiskey
• Sparkling water
• Lemon peel for garnish

Shake first 4 ingredients with ice and strain into a highball glass with a spear of ice. Top with sparkling water and add a lemon peel to the rim for garnish.

@[email protected] was making it look so good I couldn't resist.

One of my favorites. Originally adapted from Death & Co.

• 2 oz. Gin
• 1/2 oz. Celery Juice
• 1/2 oz. Lime Juice
• 1/2 oz. Honey Syrup

Recipe Source

Just got Tropical Standard and had to try a drink.

5 drops salt solution 2 teaspoons white sugar 3/4 oz lime juice 1/4 oz luxardo maraschino 1 1/2 oz white rum 1/4 teaspoon xanthan gum

Dry mix everything but xanthan in blender. While still blending slowly add xanthan then 142 grams crushed ice. Garnish with cherry and lime wheel.

Perfect for a warm summer day.

Cognac based cocktail that turned out really tasty.

• 2 oz Brandy or Cognac

• 1 barspoon Curacao

• 1 barspoon Pineapple syrup

• 2 dash Luxardo Maraschino liqueur a bit less than a barspoon if you are low on dasher bottles

• 2 dash Angostura bitters or other aromatic bitters

• Garnish: Lemon twist and cherry

Recipe Source