My wife got me some passion fruit syrup that had a Saturn recipe on it, I had never heard of it before so I decided to give it a shot, wow this is definitely one of the best drinks I’ve ever had! I always love a good chance to practice my garnishing game too.

1.5oz gin .25oz falernum .5oz lemon juice .5oz passion fruit syrup .25oz orgeat

1. Add all ingredients into a shaker with ice.
2. Shake until chilled.
3. Strain into a rocks glass over crushed ice.
4. Garnish with a lemon peel forming a ring around a maraschino cherry.

Just the right amount of grassiness to let the mint pop.

2oz Bluw Note Honey Rye 2 Dashes of Ango Flamed Orange Peal 1 cherry Stirred over to big cubes and strained in a frozen rocks glass with a huge clear rock.

Despite everybody’s assurances, it took me months to grow my own mint at home. So happy I can finally use it in my cocktails.

1 oz bourbon
1 oz fernet branca
1 oz pineapple juice
.75 oz lemon juice
.50 oz dark maple syrup

Mix all in shaker, add some crushed mint leaves, and shake vigorously. Double strain over large ice. Adorn with mint sprigs.

Hi folks - pulled this out of a storage box. They have been in outdoor storage unit for 2 years, and sealed. Still good? Or should I go ahead and toss? Cheers!

2oz Gordon's Export gin 47.3%

Ice

Top with chinò (in this case San Pellegrino) in a highball glass.

Not entirely sure I liked this, I couldn't fit the whole 330ml in the glass (about ⅗ did fit) so this was a fairly strong double. Seriously emphasized the juniper notes of the gin, much better at higher dilution it when I topped it up and with more from the tin. Would recommend using the whole tin with 2oz of (strong) gin, so either put less gin in or use a bigger glass.

I suppose you could garnish this with citrus, but I have no idea what would do work best since chinotto is so weird. Maybe a lemon wedge?

Substitute the vodka for reposado tequila and it will blow your mind!

Recipe: - 1.5oz reposado tequila - 1oz Freshly brewed espresso (I used a moka pot, works well and is simple and cheap) - 1oz coffee liqueur - 0.25oz agave syrup - Shake with ice until very cold and fine strain into a coupe / Nick&Nora glass - Place three whole coffee beans on the top for garnish - Enjoy!

Found a miniature of this at a local flea market. The alcohol content is indicated as "70° Proof" which in Britain means 40%abv (100° proof is 57.15% ABV not 50% as in the USA). Proof was abandoned in the UK in 1980 so this bottle is at least 45 years old.

Decided to make it into a Martini at 5:1 with a twist, as that would be a nice drink without overwhelming the nature of the ancient spirit.

The gin has a slight medicinal edge to it, which I'm not sure if it comes from the cask ageing or the bottle age mutating it somehow. I have no idea if this is how it would have represented originally, nor if the modern reincarnated tastes like this.

At any rate, I could really see this working in an olive martini if you like that disinfectanty edge to it. Quite nice as it is as the lemon mellowed that fairly noticeable tang down to an element of complexity rather than a major note.

Full Recipe:

45ml Pre-1980 Booths Gin (the whole miniature bottle that did not have a volume noted on the label, measured 1½floz/45ml according to my Difford's jigger)

9ml Noilly Prat (i.e. a scant 10ml)

Stirred over large ice cubes at freezer temp in a metal tin, strained into a frozen Riedel Nick and Nora glass, garnished with a long twist of lemon peel with the oils expressed. Consumed swiftly. As you can see the wash line is pretty low, even in this small glass due to the small quantity of gin I had available to use.

5 Oz of orange juice 4 Oz sparkling water 2 Oz campari And ice

Had my weekly solo dinner+drinks last night and had the most delicious cocktail that I had to share 😋💖

Four Old Fashioneda at The Bull at Wanstead, London. The pub where Winston Churchill held wartime cabinet meetings to escape the blitz. Jack Daniels, sugar syrup, & bitters. On ice. Big slice of fresh orange garnish.

Nuka Cola Quantum

• 90ml blue Sour Patch Kids-infused Haiken Yuzu vodka • 45ml Yuzuco yuzu super juice • 30ml Shiromi yuzu cordial • 45ml cold distilled water Garnish with a dehydrated lime, half of it dipped in Electric Dust (buzz button mixture).

I know I’m one season too late and one season too early, but I couldn’t help it. I’ve been trying to make a Quantum for so long- going as far as buying every single oil/extract on that one dudes list from YouTube. I’m so sorry I really don’t remember his name right now but someone in the comments might. I even bought (and returned) a centrifuge lol. Anyway, I stopped trying to make a soda and just focused on making a cocktail. There’s enough sweetness from the cordial and from the blue sour patch kids infused vodka that it doesn’t need any simple or any other sweetener. There’s enough vodka and dilution in there to offset the citrusy sweetness. It’s got the perfect color, and a nice sweet tang from the overload of yuzu. Have no doubt, this is a YUZU BOMB. And it beats the hell out of the Quantum’s I’ve tried from candy shops.

Full recipe is on my ig if you want to make it. You’ll need a soda maker and CO2, I used an isi classic sodamaker. @player2desu

We had a cocktail last night alongside dinner that kind of blew our minds. The bartender was slammed on our way out so we didn't ask for the ratios and weren't sure if that was polite anyway. The menu titled it, "The Golden Age" and listed ingredients as: Bumbu rum, Lillet Blanc, Licor 43, and lemon. Served in a rocks glass over ice with a lemon twist. It was citrus-forward but had almost a creamsicle finish going on.

Internet search is coming up with nothing on this, so must be an original concoction. This look familiar to anybody or is anyone willing to take a guess at the ratios?

Last night's experiment with the fresh homemade verveine liqueur : Verveine-wine peach sour : 2oz verveine liqueur 1oz lemon juice half egg white half of a wine peach , muddled and filtered

Not too bad for an improvisation! The verveine is discreet but you can feel the fresh herb sensation at the front of the sip;then it's mostly the peach. Loved the color given by the wine peach!

like a warm hug in your face.

1oz each of Roku Gin, Midori, JF Haden’s Lychee liqueur, citrus (lemon/lime) and egg white.

Garnish with ovomorph. If specimen is unavailable, use one whole lychee.

@player2desu on ig

In October, we'll have 3 nights in New Orleans before setting off on a Mississippi River boat cruise to Memphis.

Other than the Sazerac Bar at The Roosevelt to get a sazerac (or do they even make good ones? should we go somewhere else instead), where else should we go?

Walking distance from the French Quarter would be nice.

Hi all,

I had the best pornstar martini of my life at Maple and Ash in Chicago. Can someone help me parse this out into a cocktail?

I know a typical pornstar has vanilla vodka; do you think they use vanilla Grey Goose or does the Licor 43 sub in for that flavor? Would the 'passionfruit' be Chinola or puree? Both? Obviously the lemon and bubbles are self-explanatory.

Many thanks.

¾oz Brennivín

¾oz Cointreau

¾oz Lillet Blanc

¾oz Lemon juice

Spritz of La Fée absinthe (~1ml)

Four main ingredients shaken over large ice cubes and double strained into a frozen Nick and Nora glass. Garnished with a long lemon twist and used a tiny spray bottle to spritz the surface with about 1ml of absinthe.

Brennivín is an Icelandic schnapps flavoured with caraway and known as "Black Death". I went to Iceland in 2011 and obviously bought loads of this in duty free on the way home as it was dead cheap and really unique. Suffice to say that I ended up giving a sealed 1L bottle away to a friend a few years ago and still have half a litre remaining.

This variant on the Corpse Reviver No. 2 is slightly less rich than the recipe above made with Tanqueray or Gordon's Export strength. I'm not sure if this is due to Brennivín being only 37.5% ABV or because the lack of juniper makes the whole thing lighter, but essentially this is the main difference.

Tasting it before and after the absinthe spritz, this addition seemed to bring out the caraway of the Brennivín more clearly and make the whole drink more herbal, although in both cases it was predominantly citrusy.

Worth trying if you have a boatload of Brennivín that you don't really know what to do with. Might also cure you of the plague - "Four Thieves' Vinegar" was an alleged cure for the Black Death, so I thought it might be an appropriate name for this cocktail. I present them both for you guys to decide. Let me know what you think in the comments - I wasn't sure if "vinegar" was a good idea, given that it's generally associated with bad booze.

1.5 oz sweet vermouth, 1.5 oz grapefruit juice, 1.5 oz carrot juice, 0.5 oz lime juice, 2 dashes pear bitters — shake with ice and strain into a glass

On a recent trip to Japan I absolutely fell in love with craft colas from restaurants and companies like Iyoshi Cola. I know iyoshi sell their syrup online but tariffs make things a pain (I’m in the US).

Does anyone have any good recipes they’ve come across? I did a quick google and didn’t see mentions of Japanese ones

• 2 oz Rye whiskey (bourbon works too, but rye keeps it spicy)
• 0.5 oz Peach Schnapps
• 0.5 oz Cointreau
• 2 dashes Angostura bitters
• 2 dash orange bitters (extra brightness)

Orange garnish

In a mixing container, with lots of ice, add everything and give a good stir.

Strain into an old fashioned glass with a big 'ol chunk of ice.

Garnish with expressing orange peel twist and drop in.

I had a bottle of Peach Schnapps I never opened so I thought why not? I thought the barspoon of brown sugar, I usually add to my old fashioneds was missing, the peach and orange didn't really give enough sweetness to me. Very drinkable though, didn't like the colour, as it was so lighter than my usual old fashioned.

As many cocktail fans, I’ve about 40+ bottles. I can’t put shelving up, and my current “curio” cabinet is really bowing due to the weight.

Any recs on a pre-fab, maybe more solid construction in the $200-$300 range? I’d prefer wood vs say metro racks.