u/Pure-Presence8977

Two times the potato one times me

Potato (salt + olive oil outside)
Butter
Cheddar
Cayenne powder

Green onion
2 yr parmagian
Black pepper
Olive oil

The Piss and Shit, created by cocktail podcast and party rock band the Sloppy Boys.

Recipe:
1 part pineapple juice
1 part sour mix (homemade preferred)
2 parts dark rum (to float)

Build in glass in this order

Any ideas what to use these for, besides sipping? Thinking of making a black Manhattan of sorts with the VOSN and a certain artichoke liqueur, called Big Truffle In Little Cynar.

For garnish:
Cut lemon wheels as thin as possible. Layer them in a large wine glass on its side, and fill with ice to keep lemons in place.

Add to prepared glass:
5 oz limoncello
8 oz chilled prosecco
2-3 oz soda water

(Yes this is a huge drink)

Campari Spritz:

Orange wheels, as thin as you can slice, for garnish. Layer 5-6 thin orange wheels against the inside of oversized Bordeaux wine glass tilted at 90 degrees. Keep wine glass angled, and fill with ice to keep oranges in place. Fill glass to top with ice.

Add to prepped glass:
5 oz Campari
8 oz chilled prosecco
2-3 oz chilled soda water to top

(Yes this is a huge drink)

Clarified Paloma. Picture taken after straw tests 😂

Made an oleo saccharum of grapefruit, orange and lemon, then juiced my peeled fruit and added that to create a cordial. After that, I added blanco tequila, and milk washed the whole thing. Tastes awesome!

Oleo/cordial recipe: 1 lb white sugar. Three large grapefruits, two small lemons, one medium orange. Peel citrus fruits and muddle in to sugar, let sit for 2+ hours at room temp or warmer in cambro. Once sugar is liquefied from the extraction of the peel oils, add juice from above mentioned peeled citrus as well as the juice of 5 limes. Stir to incorporate juice with liquefied sugar and strain. This should yield roughly a quart. Add 50 percent of resulting volume of blanco tequila, I used 7 Leguas. Take your new total liquid volume, and measure 1/4 of that of whole milk. Heat the whole milk to 100 degrees Fahrenheit and put in clean cambro or other 4qt+ vessel. Add your tequila/cordial mixture to the warm milk and stir gently. Curds will begin to form, this is good. Place this mixture in the fridge for 4 hours, the curds will begin separating from the rest of the mixture. Put this through a mesh strainer, allowing the curds to settle. Run the resulting liquid through the curds two more times to boost clarity. One last time straining through a coffee filter after this, and you have your clarified Paloma! Store in an airtight glass bottle in the fridge for up to a month.

Have put this drink on the summer menu a couple times, always a sleeper hit. One of my favorite non-traditional tequila drinks, and an easy introduction to absinthe. From Milk + Honey originally, found the recipe in their wonderful cocktail book.

1.5 oz blanco tequila (I like 7 Leguas)
1 oz pineapple juice
.75 oz simple/gum syrup
.75 oz fresh squeezed lime juice
.25 oz absinthe
2 cucumber slices (to muddle and shake)
Pinch of salt or few drops saline (not in the classic recipe but I think this makes a world of difference in this drink)

Add all ingredients to shaker tin, muddle cucumber slices gently, add a pinch of salt and a lot of ice. Shake hard for 10-15 seconds. Double strain - important to catch bits of cucumber - into rocks glass over fresh ice or chilled coupe. Garnish with lime wheel or another cucumber slices.

I live like this now 😱