Cocktails

The website of the producer of this coffee liquor is useless for getting info about this product. Some digging around on 3rd party sites reveals that it’s made of 70% Arabica from South America and 30% Robusto from Africa, and that 3 different coffees are made in a giant moka machine (thus unfiltered) and blended. One source says it’s “steeped in grain alcohol, blended and sweetened with sugar. No coffee aromas, chocolate, extracts or distilled additives are added.”

I cannot find any direct info as to what spirit is used. Coffee liquors are all over the map (rum, jenever, tequila, brandy, vodka, whisky, etc). If the source claiming use of grain alcohol is correct, I suppose that rules out rum, tequila, & brandy. Whiskey and jenever have a clear character. So I’m tempted to assume vodka is in play. Can anyone confirm or deny?

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

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.

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.

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!

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.

About a year ago, I was unable to drink alcohol for medical reasons. So I dove into some recipes for non-alcoholic cocktails, and I wasn't disappointed. There are loads of excellent non-alcoholic recipes that I enjoy just as much as their alcoholic counterparts.

This recipe is from the book Good Drinks:

• 1oz basil matcha syrup
• 1oz heavy cream or full-fat coconut milk
• 3/4 oz lime juice
• 3 oz soda water
• matcha for garnish

Shake syrup, cream, and juice with ice and strain into a Collins glass over ice. Add soda water carefully and garnish by sprinkling matcha powder on top.

Enjoy your Independence Day weekend!

Lei Lani Volcano from my favorite tiki book Smuggler's Cove! What are your favorite cocktail books?

Recipe:

• 3oz Bundaberg guava soda
• 1 1/2oz pineapple juice
• 3/4oz lime juice
• 1oz coconut cream
• 1 1/2oz blended aged rum

Add soda to a collins glass. Then add remaining ingredients to a cocktail shaker and fill with cracked or cubed ice. Shake and double strain into the glass. Gently add cracked or cubed ice to the glass and garnish.

This one turned out just excellent! Very refreshing and perfect for summer! I even made one with Gin for my mom and that one turned out great too!

Recipe:

• 2 oz. Bourbon
• 3/4 oz. Maple Syrup
• 3/4 oz. Lemon Juice
• 4 Blackberries
• 6-8 Mint leaves
• 2 blackberries and a mint sprig for garnish

Add syrup, lemon juice, blackberries, and mint leaves to a shaker tin and muddle until the blackberries have been very juiced. Add the bourbon and shake with ice. Double strain into a rocks glass over a large ice cube and garnish with mint sprig and blackberries.-

I just made the Stiggin’s Fancy Old Fashioned from Educated Barfly's video from today. I think it turned out exceptionally and quite intense if you enjoy that spectrum of cocktails.

Recipe: 2oz (60ml) Pineapple Rum 1 Bar Spoon Coffee Liqueur 1/4oz (7.5ml) Demerara Syrup 1 Dash Angostura Bitters 1 Dash Regans’ Orange Bitters No. 6 (I used Bitterman's) Orange Twist

I've got a garnish this time!

• 1.5oz Blended black rum - Plantation OFTD
• 1.5oz Aged rum - Plantation 5 Year
• 1.5oz Orange juice
• 1.5oz Lime juice
• 1.5oz Passionfruit syrup
• 3oz Club soda to top

Shake with ice and strain into a glass with more ice. Top with club soda. Garnish with a mint sprig and a sidewinder

The Old Fashioned is my favorite drink. It introduced me to whiskey and mixology plus it's simple and versatile. I think it's easy to judge if a bar has good cocktails based solely on their Old Fashioned. What are your opinions, favorite variations, etc?

I always like to do a cocktail for releases of things I'm excited for. This is based on Greg from How to Drink's recipe, but with a few tweaks

• 1.5oz Wray and Nephew
• 1.5oz Plantation 5 Year
• .75oz Blue curacao
• .75oz Mint syrup
• Juice of half a lemon
• Club soda to top

Shake and strain, serve over crushed ice. Top with club soda, and more crushed ice. Garnish with a lemon twist.

I used the Wray and Nephew and the mint, because Romulan Ale is supposed to smell extremely strongly, and those ingredients definitely do. It's kind of like a funky Mojito. I like it a lot

Seems like posting might be possible now, so here's my drink from last night! I wanted something refreshing, but still complex.

• 1oz Aged rum - Plantation 5 Year
• .5oz Jamaican rum - Wray and Nephew
• .5oz Dark rum - Plantation OFTD
• .5oz Lime juice
• .3oz Rich simple syrup
• .5 barspoons Falernum
• .5 barspoons Grenadine
• 2 dashes Angostura aromatic bitters

Blend with ice, serve in a Collins glass, and top with more ice. Garnish with two maraschino cherries, and a mint sprig (which I ran out of)

My favorite dessert cocktail. Happy share the recipe if anyone is interested.