r/cocktails

Some time ago I came across this wonderful creation called Negroni cheese. It’s an Italian blue that has been soaked in gin, sweet vermouth, and bitter liqueur, with candied orange slices on top. I received some for my birthday and have paired it once with a liquid Negroni so far (can’t be too indulgent).

The cheese smells a little sweet and I believe I get some gin botanicals too. The texture is very soft and the taste is definitely Negroni-like, but not overwhelming. The Negroni flavours stand up well to the characteristically strong blue veins. My recommendation: start out with the liquid Negroni, then mellow your tastebuds with a bit of cheese. Voilà. Dessert is served.

For the liquid Negroni:

1 oz Citadelle Jardin d’Été (I would default to Tanqueray, but the softer citrus complements the cheese very well. Plus, we don’t have Tanqueray, or any London Dry, on hand).

1 oz Carpano Antica sweet vermouth

1 oz Campari

Stir until chilled. I built mine in the glass.

I’ve finally got round to making my own freezer drawer Negroni!

I used the classic negroni ratio of 1:1:1 with Campari, Tanqueray London Dry Gin and Cocchi Di Torino sweet vermouth.
I also used a glass bottle with a “Grolsch” stopper from IKEA, because they’re about £1, very thick glass and I’ve used these before in the freezer for other things and never had a problem with glass cracking or the plastic stopper going brittle.

I’m glad I followed the recommendations on here about the vermouth, it is a game changer going from a cheaper option such as Martini Rosso to a higher quality vermouth.
If you’re in doubt, get the better vermouth, you won’t regret it in my option.

I feel like I’ve made this just in time for those warm UK summer evenings where you want to sit in the garden with the dog and sip on something nice…

(Also my first post on Reddit)

To anyone that doesn't use a 1:1:1 negroni recipe, what do you use?

I've been all over from 1:1:1 to .75.75:1.5 but here is where I've landed.

1.5oz Gin (I've been using Bombay Sapphire since I can get it for a steal at Binny's, but my favorite is 28 mile.

1oz Campari

1oz Sweet Vermouth (My favorite Cocchi Vermouth Di Torino

1 Dash Angostura Bitters

I've seen recipes close to this in various cocktail books and had at bars so I figured I'd try it. It's everything I want it a negroni. Rich, bitter, and gin forward. I'm a big fan of Angostura and one dash just adds a whisp of spice that blends nicely with the gin and sweet vermouth.

Saw this online. What is it?

I'm still a beginner at cocktails so I wanted to keep it simple and make a Greyhound

~ 1 oz dry gin

~ grapefruit juice

~ grapefruit for garnish and sugar are optional

All built in glass

This has been coming up in my algo so much, thought might as well give a try!

Recipe:

Orange juice - 60ml
Honey - 1 tsp
<froth>
Ice - as many
Gin - 45 ml
Tonic water - 50ish ml
Espresso - just kept on filling till the top
Add rosemary leaves/ orange slices/ peels/ whatever you like.

Was sceptical about the taste but I genuinely loved it. So refreshing.

Our first ever cocktail comp night (please don’t judge harshly!), team shrek piss won the evening!!

Stirred***
45ml vodka
30ml midori
20ml lime juice
15ml simple syrup (or to taste)
30ml pineapple juice
Top with soda water

Eyeballs were pitted lychee and a blueberry skewered!!

I'm in Sydney Australia this weekend and next week. What are the top bars? Someone local already suggested to me this place: https://www.maybesammy.com

Anyone else have their secret best cocktail bars worth exploring?

I had this drink a while ago at a Peruvian restaurant in CA and would love to recreate it.

I didnt have midori or else i would have made a margarita with curacao on the bottom and midori on the top.

Instead i made a blue hawaii

1 part vodka

1 part curacao

1 part lime juice

2 parts pineapple juice

Not too big a fan of vodka containing cocktails but this isnt that bad

This one is actually pulled from my archives- I made this cocktail after a trip to Alaska last year and it kick started the process behind this whole project. I might do a different Alaska further down the road but I love this one dearly and wanted to share! The mead is from a beautiful meadery in Homer, Alaska, where I was visiting my cousin where she lived at the time.

As always, my bartending adventures and more cocktails are found on my Instagram, @the.conn.troversy

1.5 oz Sweet Gale Wines Spruce Tip Mead 🌲🍯

.75 oz Homemade Smoked Salmon & Kombu Dashi 🍙🍣

.5 oz Homemade Lingonberry & Cloudberry Shrub 🍇

.25 oz Zirbenz Pine Liqueur

2 dashes of Cedar Tincture

Garnish with some fennel seeds

Add all ingredients into a shaker, shake with ice, and strain into a nick & nora.

Salmon dashi: I infused maybe 5 strips of smoked salmon and 10ish seaweed snacks (you know the ones, thin and papery) into a pint water with a ton of salt. Trust me, it works.

The shrub: bought some amazing jellies of lingonberry and cloudberry off amazon, added just a liiiittle extra sugar, water, and apple cider vinegar. Sadly this recipe was from over a year ago and I can’t remember my exact measurements!

The cedar tincture was a gift from an old coworker who is an herbalist. She’s brilliant and I have no clue how she made it.

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.

Recipe in comments

This cocktail is my attempt at re-creating the Ticket to Paradise from New York bar Employees Only, which I had a few weeks ago, and I called it TWO TICKETS! It's a clarified milk punch which I think helps stop the guava from completely overtaking the flavor. I ended up making a big batch of this and storing it in a bottle in the fridge. EXTREMELY CRUSHABLE!

Recipe:

In a mixing glass, combine

1oz of white rum ( I used Planteray 3 Stars)

1oz of navy strength rum (Pusser's Gunpowder Rum)

.75 oz passionfruit syrup

1oz guava nectar

.5oz of lime juice

and 1.5 oz coconut water

Then pour all of that into a different vessel containing 1.5 oz of milk, then stir and rest for at least a half hour, so it'll curdle. Pour through a v60 coffee filter, when it runs clear, switch vessels and re-add any cloudy bits.

Stir 4 oz of punch with ice until chilled, strain into a rocks glass over a large clear cube, and garnish with some tropical fruit jerky.

I asked the community it's favorite uses of St Germain a few days ago and got an overwhelming amount of suggestions. Seriously, you are all rock stars.

After spending a few hazy evenings trying most of what I could with the ingredients available to me, I believe this one is my favorite. I can't believe how much it tastes like biting into the juiciest, sweetest grapefruit you've ever had.

My coupe glasses are enormous so I had to up the recipe quantity, to 1.5 oz from 1 oz of all ingredients

1.5 oz gin

1.5 oz St Germain

1.5 oz Aperol

1.5 oz lemon juice

Add to a shaker with ice, shake violently, strain into chilled coupe.

Special mention to the Time Traveller and Sunflower, as well. It was close, I adored those two, but the Shaddock has taken a place as one of my all time favorite cocktails now.

A fun and fruity sour with the criminally underrated Swedish Punsch and Sloe Gin, another interesting cocktail from Fred Powell's book "The Bartender's Standard Manual"

I always felt that the main colour of Spirited Away's palette was green; Chihiro's sweater stripes, the bath water, the ocean, etc. so I wanted to create something that reflected (heh) this, but also provided a flavour that changed akin to the way things morph and twist during the film. Clementine juice is sweeter than orange and less acidic than its cousin, so the combination of pineapple and lime is mellowed out, and the Tabasco adds a nice heat at the end which makes give this drink an excellent evolution.

1.5oz/45ml Reposado Tequila

0.5oz/15ml Clementine Juice

0.5oz/15ml Blue Curacao

0.5oz/15ml Pineapple Juice

0.5oz/15ml Lime Juice

0.5oz/15ml Agave Syrup

A few dashes of Tabasco (adjust to your taste)

Add all the ingredients to a shaker and shake with ice until chilled. Double strain into a rocks or old fashioned glass and serve straight up with no garnish; the green hue is all it needs.