Cocktails, the libationary art!

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.

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:

• 1 can Pepsi Nitro (chilled)

• 1 Guinness (room-temperature)

• 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.

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.

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.

Apparently we were a bitter bunch in June!

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.

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.

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?

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)

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."

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.

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.

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.

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.

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.

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.

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.

I'm having a bourbon and amaretto sour (inverted Morganthaler recipe, basically). Are you having a Saturday drink?

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.

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.

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

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!

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.

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.

I feel out of the loop, did not know that Jim Beam and Makers were owned by Suntory, now Suntory Global.

2oz tequila

Juice of one lime

Grapefruit Jarritos

Stirred and poured.

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.

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.

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.

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)

Juice of one lime. !

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.

I am having another split base version of one of my standards:

1 oz cognac

1 oz bourbon

1 oz Heirloom Pineapple Amaro

1 oz Giffard Abricot

1.5 oz fresh lemon juice

Shake shake shake and strain over ice.

!

This is a Frankenstein's monster of a smashup, and it's great. I have some tequila I don't love (have yet to meet a cristalino I actually like) and Naked and Famous is a little too sweet/strong/syrupy for me. So:

2 parts tequila.

2 parts lime.

1 part yellow Chartreuse.

1 part mezcal (maybe a little more)

1 part Aperol

1/4 part simple syrup

Combine and shake with ice, not too much, it wants some dilution. Serve up or on one big ice cube. (Or you could shake with lots of ice and serve on crushed ice. I make the giant clear ice mostly for my husband, who is a bourbon -with-one-ice-cube guy, but I love them so use them sometimes when maybe something else would be ideal taste wise.)

It's really, really good. First tastes sweet, then the complexity lands, so satisfying . Would be even better with good tequila. Obviously the tequila and mezcal have an affinity, I think I'd reduce the lime and omit the sugar syrup next time but that was just "one lime", I didn't think it would be too much with the Aperol and Chartreuse but it was. Also it's a gorgeous ballet pink color that doesn't come though well in the picture.

Using up the aging citrus in the fridge.

2oz Tito's 1oz St Germain 3oz fresh squeezed OJ 1oz fresh lemon.

Strained the juice into the shaker with everything else, shake & dirty pour. Good, fresh and fruity, but I think not as good as a Harvey Wallbanger!

The perfect sipping drink on a spring day, this variation on the Rat King shot will impress your friends.

3/4oz of each campari, cynar, Jaegermeister, malort, Fernet branca is stirred over ice. A bar spoon of Benedictine as a topper, plus an expressed orange peel as Garnish.

Wonderful notes of bitterness, vegetal, mint, cigarette smoke, and licorice compete for your attention. The orange oils meld with the mild spice of Benedictine to mellow it all out. The perfectly balanced drink. I'll be making it as a freezer door cocktail ahead of my next party.

2 oz cognac, one of Cointreau, one of lemon.

Can't go wrong with what is essentially a margarita build.

No entries to the March contest so no winner. For April our ingredient challenge comes from @[email protected],winner of the February challenge who suggested Cynar, Artichoke April.

The rules are few. At least 3 ingredients, must be (as far as you can tell) a novel drink or novel variation on a known cocktail. Winner is most upvoted, any downvotes are discarded.

Post requirements: A picture, a recipe including measurements and directions, and a reaction - how was it? What does it taste like, mouth feel, anything you notice when drinking it.

(Removing the requirement for a picture as nobody is including one and Lemmy sometimes fights them).

An aperitif before tostadas of black beans and leftover steak, onions, cheese and homegrown lettuce. I really like Paper Plane in theory but in practice it's way too sweet and slightly too muted for my palate. This is my favorite variation - twice the bourbon, splash of Campari, little more lemon than the original. So, not so sweet and just a little more tart, bitter, and boozy.

2oz Evan Williams bottled-in-bond

1oz Aperol

1oz Amaro Nonino

1.25oz lemon

Splash of Campari (about 2 teaspoons, maybe less, I think of it as adjusting the Aperol)

Shake shake shake. Half into this coupe, half into the freezer for after dinner.