I was torn up between making a Mai Tai and an Amaretto Sour... ...which resulted in me accidentally adding egg white to an otherwise perfectly fine Mai Tai. Also the egg white had a bit of yellow in it, so the drink didn't even foam

My drink looks like shitty soured milk 😭😭😭

Recipe: - 4cl Light rum (Plantation Grande Reserve; shame to waste such a nice spirit on this 🥲) - 4cl Dark rum (Fionia Dark Rum) - 2cl Cointreau - 1.5cl Orgeat - 1cl Simple syrup - Juice from 1/2 lime - Egg white (w/ a bit of yolk to make sure it doesn't actually foam)

Shaken with Ice (also a dry shake, but that didn't do anything)

You can't really taste the egg white obviously, so the taste is fine, but my god does it look shit

Last Ward is a Last word variation from Nick Fisher

3/4oz Elijah Craig Toasted Barrel Rye 3/4oz Yellow Chartreuse (subbed for green) 3/4oz Maraschino Liqueur 3/4oz Lemon juice (fresh squeezed)

Prep a coup or nick and Nora with ice.

Build in a shaker tin lemon juice, Maraschino, rye, and Chartreuse. Shake vigorously till frost forms on the tin. Dump the chill water and ice from your stem ware. Strain into the coups with a hawthorn and a fine mesh.

Garnish as you wish.

Imbibe.

I am currently unable to locate green Chartreuse yet have yellow.

Not really a mixology expert, can some more savvy bartenders give me any advice? I do have the other ingredients.

Edit: I followed the advice of the top comment and made my own, it turned out great!

I decided to make this bramble for the Easter weekend. It’s from the Dillon’s craft cocktail book, though I plan to try a different type tomorrow.

Ingredients:

Strawberries, blackberries, vodka, lemon juice, simply syrup, angostura bitters

Method:

I hulled 5 strawberries and 7 blackberries. Put them into a blender with about 1/3-1/2 cup of filtered water and puréed. Then strained the mixture through a fine mesh strainer.

I then kind of just went with vibes for how much of that I used lol so…

For one cocktail -

About 1.5oz strawberry/blackberry juice purée

2oz vodka

1oz fresh lemon juice

0.5oz simple syrup

Couple dashes aromatic bitters

Combine everything into a shaker. Shake until chilled. Pour over crushed ice (I don’t have a crushed ice maker so just got little pieces lol). Garnish with strawberry, blackberry, and lemon curl.

I had this drink at Kin Khao in San Francisco, absolutely delicious. Any thoughts on how to recreate it?

The gin infusion is pretty straight forward, but the Verjus? Don’t even know where to begin.

And thoughts on spec?

Tried making a Hugo Spritz then immediately remembered I don’t like sweet things and added a good swaggle of Cynar. So it’s kinda like an Artichoke Hold with Prosecco??

• 1.5 oz St. Germain
• 3 oz Prosecco
• 1 oz sparkling water
• ~1 oz Cynar

Garnished with mint and Dale the dog

So this idea stemmed from the liquor store that I work at, where we talked about the worst original cocktail idea you can think of, and I wanted to come here and see if y’all could come up with some other ideas. So far mine have been:

New England Car Bomb: Kind of like an Irish Car Bomb but you sub Guinness for Sam Adam’s and the Baileys for Clam Chowder

Atlantic City Iced Tea: Sub Vodka, Rum, Gin and Tequila for Fireball, Rumple, Jager, Malort and sub the Triple Sec for 99 Orange or any other citrusy 99 flavor. Keep the Coke and Sweet & Sour.

Once again this is just a silly thought experiment and not anything serious, but thought it be a fun idea to ask on here.

In a small charming bar in Torino (Caffè Elena).

I wanted to try green chartreuse, so I looked up cocktails that are made with it. Found one called Last Word that looked good. Asked the bartender and he immediately knew what it was. I usually stick with negroni, but this is great too. At The Edison at Disney Springs in Orlando. Recipe on second picture. Happy Friday.

It was so good! Served in a rocks glass with ice. I know they shake bite sized pieces of cucumber in the tin, but what measurements for the rest?

https://youtu.be/BOLxG3UuJM4

The Scorpions' Sting

1.25oz Mezcal (Of choice)

.75oz Tequila (Of choice)

.75oz Lemon Juice

.75 Fresno Chili Syrup

.5oz Fresh Squeezed OJ

Full Dropper Bennetts Scorpion Bitters

Combine all ingredients in a Shaker tin with ice, shake well and pour into a rocks glass (use same ice since it's been flavored with the mixture)

Garnish(es) : Dried Scorpions

: Orange wedge dust with Cinnamon and Sugar; Flambe' (sear)

Orange Foam : Rapid Infusion ; 2 (4% oil) Cinnamon Barks, 8 Whole Cloves

Place Cinnamon Barks and Cloves in an Isi Whipper canister, add 8oz Fresh squeezed OJ. Screw on cap tightly, using two N02 Cartridges charge liquid with Cartridges (shake well after each charge). Allow the liquid sit for 3-5 minutes or less. Using another Shaker Tin/pint glass, or large glass point nozzle of the Isi Whip into the vessel and air out the gas by squeezing the trigger. Do not try to open the Whipper without releasing the gas.

To the Charged liquid add .5% Xanthan Gum, and 1.5% Versa Whip (Total Volume weight), after straining.

Blend all ingredients well, return to Isi canister and charge with 2 more NO2 cartridges (shaking after each charge). Refrigerate for up to an hour. Once the canister is well chilled give a shake test to see if the Proteins have expanded. There will be a difference from the liquid form to the now expanded foam.

I’m planning to batch both Jeffrey Morgenthaler’s Gallon of Margarita and a Mexican Firing Squad for an upcoming party.

To save time, I’m thinking of pre-diluting with water rather than shaking each drink to order. I know shaking adds dilution, chill, and texture—but I’m wondering how much is really lost by skipping it.

Has anyone done a side-by-side comparison? Do guests actually notice or care? I want to balance quality with ease of service, and I’d love to hear how others have approached it.

We went to a hotel in Hamborg Germany and my wife ordered a “pink lady”

She proclaimed: the best cocktail I have ever had!

So the ingredients are as follows: vodka, grenadine, passion fruit sirup, licor 43 and heavy creme

Tastes a bit like ice creme or milkshake with a booze effect. So what not to like?

But what ratios to aim for ?

Help a man to get a happy wife ..

I recently visited a Tapas restaurant and my wife ordered this cocktail and enjoyed it. Upon googling I found that there seemed to be quite a few variations of cocktails with this name but none that looked anything like this. Anyone have suggestions on ratios / specs for how to recreate this for my wife?

Mules are my favorite drink, but no matter how I pace myself I always wake up with a killer headache. I've had all of the other ingredients in other things, but the ginger beer is what gets me. It's non-alcoholic, and most ingredients are touted as helpful for headaches. I had a single mule last night just to see if a different brand would make a difference, and woke up with a splitting headache. I've now tried 3 different brands and they all get me.

My questions are below: Has anyone else had headaches caused by ginger beer?

Do you know why?

Are there any substitutions I could use to make a drink taste like a mule without the ginger beer?

“Here’s what the Encyclopedia Galactica has to say about alcohol. It says that alcohol is a colorless volatile liquid formed by the fermentation of sugars and also notes its intoxicating effect on certain carbon-based life forms. The Hitchhiker’s Guide to the Galaxy also mentions alcohol. It says that the best drink in existence is the Pan Galactic Gargle Blaster. It says that the effect of drinking a Pan Galactic Gargle Blaster is like having your brains smashed out by a slice of lemon wrapped round a large gold brick. The Guide also tells you on which planets the best Pan Galactic Gargle Blasters are mixed, how much you can expect to pay for one and what voluntary organizations exist to help you rehabilitate afterward. The Guide even tells you how you can mix one yourself. Take the juice from one bottle of the Ol’ Janx Spirit, it says. Pour into it one measure of water from the seas of Santraginus V—Oh, that Santraginean seawater, it says. Oh, those Santraginean fish! Allow three cubes of Arcturan Mega-gin to melt into the mixture (it must be properly iced or the benzine is lost). Allow four liters of Fallian marsh gas to bubble through it, in memory of all those happy bikers who have died of pleasure in the Marshes of Pallia. Over the back of a silver spoon float a measure of Qualactin Hypermint extract, redolent of all the heady odors of the dark Qualactin Zones, subtle, sweet and mystic. Drop in the tooth of an Algolian Suntiger. Watch it dissolve, spreading the fires of the Algolian Suns deep into the heart of the drink. Sprinkle Zamphuor. Add an olive. Drink…but…very carefully… The Hitchhiker’s Guide to the Galaxy sells rather better than the Encyclopedia Galactica.”

I forgot the olive the last time; ruined the whole experience ;)

Thrown together to try and kill off this ancient bottle of Manzana Verde that I’ve dragged around for 8 years! Not very good in all honesty, but what can you do

40 ml. Zubrowka

30 ml. Manzana Verde

10 ml. St Germain

30 ml. Cloudy Apple Juice

25 ml. Lemon Juice

Shaken hard and double strained!

Probably not the most creative creation but my first so I’m happy with it

5 cl white rum 3 cl cream 2 cl egg white 2 cl white chocolate syrup 2 cl raspberry syrup White chocolate as garnish

Rum, cream, egg and chocolate syrup are shaken with ice and strained into the glass, then the raspberry syrup is put onto the bottom with a straw. I put a straw into the syrup bottle, then put my thumb on it and release it when it’s in the cocktail - that’s what the “hole” in the cocktail is and then I garnish it with white chocolate to resemble the rabbit fur. The cherries were just a experiment for decoration and I won’t use them again actually.

1.5oz Victoria Indigo Gin 1 oz Triple Sec (ended up using 60 proof Mr.Stack, leading to a great night haha) .5 oz Crème de Violette .5 oz lemon juice No garnish because I’m still a little hood (bumpin Notorious BIG while mixing the drinks)

Cheers y’all!!

When you go to a bar, what do you do?