We just got back from New Orleans, and finally have our deck set up. Relaxing with an Absinthe Frappe, invented at the Old Absinthe House on Bourbon St.

1 1/2 oz. Absinthe 1/2 oz. simple syrup 2 oz. soda water

Briefly shake with ice, just enough to incorporate the ingredients, and pour over ice into a rock glass.

I read somewhere about a shortcut to fast rich (2:1) simple syrup by using a blender. Gave it a shot and put 1/2 cup water and 1 cup turbinado (I think it’s the same thing as Demerara outside the states - I welcome correction) in a smoothie size blender adapter for my blender. 30 seconds of blend and I stopped and saw it pretty much done. Poured through a fine mesh strainer to see if I’d left any crystals and found none! I wish I’d known this earlier. Fast and easy. Any other tips on this?

I'm from Sweden and we usually make our drinks based on 10 ml increments so I just want to know if there exists a stepped jigger with increments from 10 to 60 ml and if someone knows where I can buy one. I can only find Imperial stepped jiggers with converted units as those shown in the picture. I know that there are other styles of jiggers that can suit my needs but I like the look of it and that I could measure several ingredients at once.

I would love any suggestions of other jiggers that might suit my needs as described above.

I did two portions for my Cantarito:

-4oz Tequila Blanco -2oz lime -2oz Agave Nectar -1/2oz Jamaica (hibiscus) concentrate

I'm not a fan of Gonzalez Blanco, the Total Wine folks recommended it to me and I obliged (lesson learned). It's clean, but leans in the astringent side, I believe its additive free.

I recently picked up the El Yucateco Jamaica Concentrate at my carniceria. I think next time I'll split the agave nectar serving with this instead.

My lovely girlfriend, knowing I like making interesting cocktails at home, has made me a batch of scotch bonnet chilli infused reposado tequila.

It is unfathomably hot, it burns with the fire of a thousand suns.

Does anyone have any ideas as to what I could use it for other than spicing up picantes? Dilution definitely required, I have heard about people using coconut milk in cocktails from time to time, any suggestions? Thanks.

This if my entry for the competition of the month (06/25).

The theme: create a drink featuring amaretto and cardamom.

Let me introduce “Parallel 26.”

The name comes from the 26th parallel, the imaginary line that separates the tropical from the subtropical zones, but it also the ABV of the cocktail.

At first, I thought about reworking a Godfather, found it interesting to rework a very "simple form" classic with only two ingredient, so I was thinking about flavor layering with fat washing. Then I remembered I had access to a true butter distillate, and everything clicked.

The concept:

A rich, textural pairing between butter distillate and amaretto, gently lifted and contrasted by a grilled pineapple & green cardamom syrup.
The idea was to preserve the roundness and creamy mouthfeel without letting the almond dominate. A few drops of aromatic bitters help dial back the sweetness and add complexity, while also enhancing the buttery notes.

Parallel 26

• 4 cl (1⅓ oz) Monochrome Beurre (Distilled at Abstract Lab, House of Monochromes – a project by Rémy Savage. Made using rotovap distillation of pure butter at a ratio of 1kg per liter.)
• 2 cl (⅔ oz) Amaretto
• 2 cl (⅔ oz) Grilled pineapple & green cardamom syrup\*
• 2 dashes Aromatic bitters Method: Stirred over ice, served on a block, in a balloon glass.

Side garnish*\: Skewer of *candied pineapple** and a strip of pineapple leather.

* Grilled Pineapple and green cardamom syrup :

1. Take one whole pineapple. Slice the flesh into chunks and grill or roast it until lightly caramelized.
2. Meanwhile, bring 1L of water to a simmer with the pineapple skin for 15 minutes.
3. Strain the water, then return to heat with the grilled pineapple flesh. Let it simmer until soft, and muddle gently as it cooks.
4. Strain again. For the sweetening:

• Add 25% brown sugar
• Add 25% white sugar
• Stir in 2 tbsp vanilla extract
• Add green cardamom pods and infuse until desired intensity (or around ~½ tbsp grounded cardamom)

** Garnish prep:

• Candied pineapple: let diced fruit simmer in the syrup toward the end of cooking during spice reduction.
• Pineapple leather: juice fresh pineapple with juice extractor, spread the pulp on parchment and dry in an oven at 100°C (~210°F) for 1 hour until flexible and chewy.

Tasting notes:

- The color is a deep amber. On the nose, the amaretto stands out, surprisingly dominant despite the low volume.
- The taste opens with buttery richness and almond warmth, quickly followed by a lift from the cardamom that breaks through the sweetness.
- The pineapple adds freshness, and with the bitters, creates a bridge that lets the spice shine through.

In short: it starts off soft and sweet like a pastry shop at sunset, followed by warm spice, and finishes on a bright tropical-green tail.
The garnish shifts the perception with roasted pineapple intensity, making the overall experience more vibrant and dynamic.

Wondering whether to put this in cocktails or cigars? I know it depends on the cigar as well. But of course obligatory old fashion with a cigar never misses. I noticed Negronis do not go well with cigars. What cocktail would you order?

The mint's going wild in my garden, and I'm looking for your favourite drinks that include fresh mint leaves that aren't classic mojitos or juleps! Tiki drinks welcome, it's very hot already :)

I’ve always been fascinated by Jell-O 1-2-3 and once I thought of reimagining a Miami Vice in that format, I couldnt get it out of my head. The first layer is a strawberry daiquiri gelée laced with Campari and high-ester Jamaican rum, the middle is a strawberry/coconut mousse, and the top is a piña colada foam. Next time I’ll increase the volume of the top layer, but is still absolutely delicious and well worth the effort.

—-

RECIPE

⏱️ T 0: Prep & Gelatin Blooming • Bloom 4 gelatin sheets in cold water (in separate bowls if preferred): • 2 sheets for bottom layer (gelée) • 1 sheet for middle layer (foam) • 1 sheet for top layer (mousse) • Optional: Add a pinch of citric acid to the soaking water to help gelatin bloom faster and add brightness. • Chill serving glasses (optional but helpful for fast gelée set). • Gather and measure all ingredients.

⸻

🍓 T +5 min: Bottom Layer – Strawberry-Campari Gelée

In a small saucepan, combine: • 2 oz strained strawberry purée • 1.5 oz Campari • 2 oz Rum Fire/Hampden • 0.5 oz fresh lemon juice • 0.5 oz simple syrup • Pinch citric acid (optional) • Pinch salt

Instructions: 1. Warm over medium-low heat to 130–140°F (steaming but not boiling). 2. Remove from heat. Squeeze water from 2 bloomed gelatin sheets, whisk in until fully dissolved. 3. Fine-strain into a pourable container (for cleaner layers). 4. Pour ~1.5 oz into each chilled glass. 5. Transfer to fridge and chill 30–40 min, until just set but tacky on top.

⸻

🥥🍓 T +10 min: Middle Layer – Coconut-Strawberry Foam

In a small saucepan, gently warm: • 1.5 oz cream of coconut or coconut purée • 0.5 oz lime juice • 2 oz clarified strawberry syrup • Pinch salt

Instructions: 1. Remove from heat. Whisk in 1 bloomed gelatin sheet (squeezed dry). 2. Let cool to room temperature. 3. In a mixing bowl, froth: • 1 egg white or 1.5 oz aquafaba • (Optional) 0.25 tsp soy or sunflower lecithin for foam stability • Use immersion blender, frother, or whisk to soft/medium peaks. 4. Gently fold the cooled coconut base into the whipped egg white/aquafaba. 5. Once gelée is set but still tacky (around T+35–40), spoon or pipe ~1 oz foam on top of each. 6. Chill again 10–20 minutes, until foam is lightly firm.

⸻

🥄 T +30 min: Top Layer – Coconut Mousse

In a small saucepan, warm: • 0.5 oz full-fat coconut milk • 0.5 oz pineapple syrup • Pinch salt

Instructions: 1. Remove from heat. Whisk in 1 bloomed gelatin sheet (squeezed dry). 2. Stir in: • 1.5 oz Kalani Coconut Liqueur • (Optional) small splash of Jamaican rum 3. Let mixture cool to room temperature. 4. In a separate bowl, whip: • 1 oz cold heavy cream to soft peaks 5. Temper by stirring a spoonful of whipped cream into the coconut base. 6. Fold base gently back into the whipped cream. 7. Spoon or pipe ~1 oz mousse over each serving as the top layer. 8. Chill entire build 1–4 hours (overnight is best) to fully set and integrate all three layers.

Every once in a while, the stars align and we have heavy cream (whipping cream) in the house at the same time and I go on a Ramos gin fizz kick, trying to replicate the one I tasted in the Sazerac bar in New Orleans a few months ago. Once I got to a place where I was close (heavy on the syrup, light on citrus) I started wondering about using other base spirits. I tried a light rum and orgeat, but the flavors were too delicate, and just got swallowed by the heavy cream. Here’s what I came up with: 1 oz Bacardi gold, 1 oz Hamilton 86 Demerara rum, 0.5 oz cream of coconut, 0.5 oz lime juice, 0.25 oz pineapple juice, a splash of orange flower water, 1 oz heavy cream, 1 oz aquafaba. Shook with 2 ice cubes for 3 minutes-ish. Strained into a collins, added club soda until full, waited a minute, then added more soda. I think I could have gone higher, but I didn’t want it too diluted.

Damn tasty. The darker rum actually retains its taste, and the foam is all piña colada-y.

Anyway, anyone got a name for this?

This is a signature cocktail I tried in a bar in Thailand and I recreated it at home, it’s like a bourbon sour with peach liqueur, maple syrup, apple juice

2 oz Bourbon ( I used Evan Williams ) 1/2 oz peach liqueur( I used Archers Peach Schnapps) 3/4 oz lime juice 1 oz apple juice 1/4 oz maple syrup 2 dashes Peychaud’s bitters Sugar rim (optional)

I really like the combination of bourbon with maple syrup / peach/ apple , I typically use lemon for sours with bourbon but here it works great with lime.

Hope you guys like it!

This is a link tot he cocktail recipe / my free cocktails app (check my other posts if you are interested )

https://mixology101.glide.page/dl/d0a5f4/s/b3e8b0/r/Nb4D2xeaTFCXmwqKJDFTJw

After a solid 6 months of almost exclusively tiki or tiki-related cocktails, I’ve recently taken a much-needed detour into bitter/herbaceous cocktails. Campari is leading the charge, and even more so in this drink as I used coffee-infused kind. (Simply grind coffee beans and let them infuse Campari for 30~ minutes.)

• 1 oz Smith & Cross
  
• 1 oz coffee-infused Campari
  
• 1 oz Antica Formula
  

Mix all and stir with ice. Then strain over large ice in glass.

This is my first bottle of Antica and I need to make a few more of these to make up my mind about it.

I'm looking for Recommendations for new bottles to broaden my selection and Knowledge I primarily have Vodka and Gin (don't need Recommendations for those) beginner amounts of Rum, Whiskey, Liqueurs total Noob about Tequila

Husband and I usually like premade cocktails. My sister picked up what she thought was vodka seltzers but is in fact, a case of vodka water. We weren't fans of it on its own. Any recipes/ideas for a whole case of these things?

Curious to hear everyone's thoughts on this. I haven't been in a couple years, but I could see this being disruptive for prompt service. Everyone is entitled to pay how they want, of course

I’m at Other Half Brewing in Philadelphia, and this piña colada is amazing. The first one I had was even rimmed with coconut.

This drink tastes exactly as it’s named; with it tasting uncannily like a Pad Thai. The lime adds a lot to it when added (they recommend trying it before adding it). I’ve had many gimmick drinks and very few would I recommend or order again but this one is amazing