u/russian_anime_girl

Being sold for only 300€, you guys think I could wear this to Buhurt like this? Im looking to have a completely historical build.

Recipe is from my bartender school‘s book:

Build in a highball glass with cubed ice

40 ml light rum (I used Havanna Club 3 year)
20 ml lime juice
Fill with Ginger ale

Garnish is something i saw a few times on here and HAD to try myself. Took less time than I thought it would take. Its half a lime with orange peel pieces on toothpics.

So I read all the comments under my last post about this cocktail creation of mine and you guys pointed out some major mistakes i made which im attempting to fix here :)
First off: Martini Bianco is not a dry vermouth. I feel stupid for claiming that when its not even written on the bottle. Thanks for pointing that out!
Then more importantly: I did feel like the Cocktail was missing something but i couldn’t quite figure out what. Your comments made it obvious that the answer was simple and right under my nose. I added citrus and reduced the sugar, giving it both a more refreshing and more well-rounded taste. Im much happier with it now!

So heres the new recipe:

Chilled Martini/coupe glass, no ice, muddle + shake and fine strain

60 ml Gin
20 ml lemon juice
10 ml Homemade Rosemary syrup
15 ml Martini Bianco
5-10 Basil leaves
2-4 slices cucumber

Garnish with cucumber spiral and optional Basil/Thyme leaf on a pick

Recipe for the Rosemary syrup:

150 ml water
150 g sugar
~15 g Rosemary

1. ⁠Add water to a pot and bring to a simmer
2. ⁠Stir in sugar until it dissolves, then add the rosemary
3. ⁠turn off the heat and mix for a while. Let it infuse for about 15 minutes.
4. ⁠strain through a cloth or fine mesh strainer and wait till its room temperature.
5. ⁠bottle and refrigerate.

Drink Recipe:
Chilled Martini/coupe glass, no ice, muddle + shake and fine strain

- 60 ml Gin (I used Elephant Gin but would actually prefer Roku)
- 15 ml Homemade Rosemary syrup
- 15 ml Dry Vermouth
- 5-10 Basil leaves
- 2-4 slices cucumber

Garnish with cucumber spiral and optional Basil leaf on a pick.

Recipe for the Rosemary syrup:

150 ml water
150 g sugar
~15 g Rosemary

1. Add water to a pot and bring to a simmer

2. Stir in sugar until it dissolves, then add the rosemary

3. turn off the heat and mix for a while. Let it infuse for about 15 minutes.

4. strain through a cloth or fine mesh strainer and wait till its room temperature.

5. bottle and refrigerate.

Forgive my sacrilege but this is super delicious.

Rocks glass, king ice cube, stir and julep strain

60 ml peanut butter bourbon (selfmade)
3 dashes chocolate bitters
1 dash angostura bitters
10 ml sugar syrup

Recipe for peanut butter bourbon:
- 4 tablespoons Unsweetened peanut butter
- 200 ml Bourbon (I used Woodford’s reserve)

1. In a long and shallow tupperware, thinly
   spread the bottom with peanut butter.
2. Slowly add the bourbon, without
   disturbing the peanut butter on
   the bottom.
3. Put in freezer, slowly strain out the
   bourbon 12 hours later.

Chilled Martini/Coupe glass, no ice, shaken and fine strained

30 ml Glenfiddich 12
15 ml Kraken spiced rum
15 ml Creme de Mure
10 ml fresh lemon juice
10 ml slightly dilluted squid ink(or activated charcoal for vegans)
1 dash cocoa bitters

Garnish: a pick with a lemon zeste and a Blackberry in the shape of a crown (lemon zeste) hugging a dark head (blackberry). And some squid ink brushed to the side of the glass, creeping upwards.

The King in Yellow is a fascinating figure from horror literature and has inspired many legends already, such as H.P. Lovecraft or George R.R. Martin. Much like its namesake the King in Black cocktail is mysterious and difficult to grasp. Deep complexity lays down gently on your tongue like a pool of fog and develops smoothly more and more with each sip. Slowly the blackness vanishes until only the crown remains, ready to rest on the head of the next King in Black.