u/Confident-Ruin-4111

2 oz gin (Condesa)
0.75 oz acid-adjusted pomelo juice
0.5 oz ume liqueur
0.5 oz elderflower liqueur
1–2 drops saline

Shake with ice and strain into a chilled coupe.

So the other day u/NoxyPancakes made Bee’s Knees vs The Business post comparing the Bee’s Knees recipe with lemon vs lime. It inspired me to finally do a citrus element experiment that I have been thinking about for a while. So I made acid adjusted juices of all the citrus I had lying around plus strawberry and pineapple for fun. I then did a simple Daiquiri proportions with 1oz Appleton, 0.5 oz juice, 0.25 oz of simple syrup. Rankings and further recipes can be seen in the photos.

None of them were bad, but I didn’t expect them to be. The classic remains top tier, it’s a classic for a reason. I could probably make them all again and my rankings would likely be different. The pomelo didn’t stand up to the other flavors as much as it needed to and I probably didn’t need to adjust the yuzu. The yuzu had a more complex flavor than some of the others. I would love to repeat this with fresh yuzu and fresh key lime. I was surprised grapefruit landed where it did, but the bitterness was lovely. I’m a sucker for both grapefruit and sumo citrus so maybe I shouldn’t be terribly surprised.

1 oz Papalin Jamaica Rum
0.75 oz rye
0.5 oz strawberry–jalapeño shrub
0.5 oz blueberry–clove–cinnamon shrub
0.5 oz acid-adjusted sumo juice
0.25 oz Cynar
0.25 oz Mr Black
2 dashes orange bitters

Shake hard with ice 12-15 seconds, garnish with orange peel and cherry.

Shouldn’t work but it does.

1 oz Wild Turkey 101 Bourbon
1 oz Calvados
0.75 oz blueberry–clove–cinnamon shrub
0.5 oz acid-adjusted sumo juice
0.25 oz Bénédictine
0.25 oz Amaro Nonino
2 dashes Angostura bitters
2–3 drops saline

Shake hard for 15 seconds with ice. Served straight up in a chilled coupe or over a large cube in a rocks glass. Serve garnished with an orange peel and luxardo cherry.🍒

Made a few shrubs this week following the interest in shrubs on the sub over the last week. I am happy to share the recipes if there is interest. There is this Blueberry-clove-cinnamon recipe from Michael Dietsch and the strawberry Jalepeño one I posted in another recipe is my own creation.

1 oz Del Maguey Vida
1 oz Komasa gin
0.75 oz strawberry–jalapeño shrub
0.5 oz acid-adjusted sumo citrus juice
0.25 oz Ancho Reyes
0.25 oz Amaro Montenegro
2 drops saline

Shake hard with ice 12-15 seconds. Serve over a large cube or straight up. Garnish with an expressed sumo peel and a Luxardo cherry.

1.5 oz Wild Turkey 101
0.5 oz Papalin Jamaica Rum 7 yr
0.75 oz tamarind concentrate
0.25 oz homemade Pomegranate Molasses
0.5 oz lime juice
0.5 oz Cynar
0.25 oz Liber & Co gum syrup
2 dashes Angostura bitters

Shake hard with ice 12-15 seconds, needs a good dilution, double strain over a large cube (large cube not pictured because I seriously need to work on freezer space for a proper ice collection.

Garbish with a wheel or expressed lime peel and luxardo cherries. 🍒

See second picture for all ingredients since I forgot to line up the pomegranate molasses and tamarind in the first photo.

I’ll add a comment for the pomegranate molasses recipe I used below. I need to dig it up.

I will caveat this recipe by saying both the tamarind and pomegranate molasses intensity or sweetness can vary dramatically from recipe to recipe or brand to brand. You may have to make some adjustments based on what you have.

1.25 oz reposado tequila
0.75 oz Ancho Reyes
0.5 oz tamarind concentrate
0.5 oz fresh lime juice
0.25 oz Licor 43
3 drops saline
1 drop MSG

Shake hard w ice 12-15 seconds for good dilution. Half rim of Tajín. Thin lime wheel or wedge dusted lightly with chili powder.

1.25 oz aquavit
0.5 oz Galliano
0.75 oz lemon juice
0.5 oz dry curaçao
0.25 oz simple syrup
2 drops saline
1 dash orange bitters

Shake hard and serve up.
Garnish with lemon peel or a very thin cucumber ribbon if you have one.

My presentation could use a little work on this one, but it’s a fun flavor profile.

1 oz rye
0.75 oz Licor 43
0.75 oz Cynar
0.25 oz Mr Black
1 dash Angostura bitters

Stirred and served up or on a large rock with an expressed orange or lemon peel.

2 oz blanco tequila
3 fresh strawberries
0.75 oz lime juice
0.5 oz rhubarb shrub
0.5 oz Aperol
0.25 oz Ancho Reyes
1 small pinch salt or 2 drops saline
1 dash grapefruit bitters

Muddle strawberries thoroughly in the shaker.
Add remaining ingredients and shake hard with ice.
Double strain into a chilled coupe or over crushed ice.
Garnish with a sliced strawberry and/or lime peel.

2 oz Empress 1908 gin
0.25 oz lavender simple syrup
0.75 oz fresh lemon juice
0.5 oz grapefruit shrub
1 dash grapefruit bitters
Club soda to top
1 drop saline

Add the gin, lavender syrup, lemon juice, grapefruit shrub, bitters, and saline to a shaker with ice.
Shake briefly until chilled.

Strain into a glass over fresh ice.
Top with club soda.

Garnish with a grapefruit peel or a lemon wheel.

1.5 oz rye whiskey
0.75 oz Cynar
0.5 oz nocino
0.75 oz lemon juice
0.5 oz strong black tea
0.25 oz maple syrup
1 dash Angostura

Shake hard and serve over a large rock or straight up if you are out of big ice like I am.

Garnish lemon peel and a Luxardo cherry.

1.5 oz gin
0.75 oz Suze
0.75 oz Italicus
0.75 oz fresh lime juice
0.5 oz grapefruit shrub
1 dash orange bitters
2 drops saline

Shake hard and serve up straight up or over a large rock.
Garnish with a grapefruit peel if you have it, if not a lime peel.

1.25 oz Del Maguey Vida mezcal
0.75 oz Mr Black coffee liqueur
0.5 oz Amaro Nonino
0.75 oz fresh lime juice
0.25 oz rich demerara syrup
2 dashes orange bitters
1 drop saline 25%

Shake very hard with ice.
Double strain into a chilled coupe.

Garnish with coffee beans and expressed lime peel.

1.5 oz rye whiskey
1 oz fresh lime juice
0.75 oz cherry liqueur
0.5 oz dry curaçao
0.25 oz allspice dram
0.25 oz simple syrup
1 dash Angostura bitters
1 drop saline 25%

Shake very hard with ice.
Double strain into a coupe.

Expressed orange peel (not pictured, out atm) and a 🍒

1.5 oz blanco tequila
0.75 oz pineapple juice
0.5 oz fresh lime juice
0.5 oz Suze
0.25 oz dry curaçao
2 dashes saline
Tiny pinch of smoked salt

Shake with ice, strain.

1 oz Del Maguey Vida mezcal
0.75 oz Amaro Nonino
1 oz pineapple juice
0.5 oz lime juice
0.25 oz Ancho Reyes
2 drops saline 25% solution
1 drop MSG 10% solution
Shake hard and double strain over a large cube.
Black pepper sprinkle and ideally garnish with a a lightly torched pineapple wedge

1 oz gin Plymouth
0.75 oz Suze
1 oz pineapple juice
0.25 oz dry curaçao
0.25 oz lime juice
1 drop saline

Shake with ice. Strain into coupe. Top with tonic water.

1 oz ume liqueur
1 oz Komasa Gin
0.5 oz Italicus
0.5 oz chilled Earl Grey tea
0.5 oz yuzu juice
2 oz VERY cold elderflower tonic water
2 drops saline solution
1 dash grapefruit bitters
1 drop MSG solution

Stir with ice for 6-8 seconds. Don’t over dilute, strain onto large cube.

This is lovely. I will say the color of my tea cocktails leave something to be desired. I may play with — might play with Empress Indigo or Elderflower Rose to make the color a bit more attractive.

Also, don’t come at me bro for the number of ingredients 😂.

1.5 oz Rittenhouse Rye
0.5 oz Amaro Montenegro
0.35 oz Ancho Reyes
0.25 oz Heering Cherry Liqueur
0.15 oz Italicus
1 dash Angostura orange bitters
2 drops saline solution 25%
1 drop MSG solution 10%

Stir w ice, strain into a double old fashioned over a large ice cube (I was out). Ideally garnish with expressed grapefruit or orange peel.