r/cocktails

1 oz Rivers Antoine

2/3 oz lime juice

2/3 oz yellow chartreuse

1/2 oz creme de banane

1/2 oz falernum

1/2 oz strawberry simple (recipe below)

3 drops tiki bitters

shake, strain, coupe.

Strawberry Simple Syrup

equal parts strawberries, sugar, water (though i'll scale back the water next time)

put em in a sauce pan on medium low heat, stir until the sugar and water are incorporated, then use an immersion blender to get rid of any remaining strawberry chunks. let it reduce by about 1/3 then remove from heat. stir to release excess heat, then bottle in freshly cleaned and sanitized containers. add a couple tablespoons of 100 proof vodka to extend the life and deter mold growth.

First time making a drink. Trying to make a Tequila sunrise but the colors and layering does not work.

Recipe:

- 1oz of Tequila Blanco 100% Agave

- half cup of orange juice

- Infused Strawberry Simple Syrup

- 1/2 cup of ice

The syrup clumps at the bottom. I've circled it in on the top after putting the juice/Tequila in. I thought maybe because it was cold? So I'm letting the syrup sit out for today and will try again tonight.

I don't have a mixer. I use 2 cups to mix the teq/orange juice.

Any recommendations or suggestions. It's my first time.

Recipe in comments

To be transparent, I made before seeing u/kevinfarber and u/PCPrincipal2016’s posts. We recently moved into an apartment with a porch and I’ve been craving a good Mai Tai for weeks. This is my favorite recipe after trying many, many variations and this particular drink is maybe one of the best cocktails I’ve ever enjoyed. Idk what I did because it made it the same way I always do but it came out beyond perfect. Funky, aged rum with nutty Orgeat. Subtle orange marmalade flavor and bright lime tartness. Highly recommend you try out these specs if you dig Jamaican rum.

2oz/60ml Kevin Crossman’s Ultimate Jamaican Mai Tai Blend*

.5oz/15ml Ferrand Dry Curaçao

.75oz/22.5ml Fresh lime juice

.5oz/15ml Liber & Co. Orgeat**

1tsp/5ml Rich Demerara Syrup (2:1)

Combine the ingredients in a shaker and shake with 4 small ice cubes. Quick shake until chilled and diluted (~5-8 seconds depending on your ice). Strain a chilled double rocks glass and top with pebble ice. Garnish with a sprig of mint and half a spent lime.

*Premixed blend that’s 2 parts Appleton 12 Year Jamaica Rum, 2 parts Smith & Cross, and 1 part Worthy Park 109.

**To a 750ml bottle of Liber & Co. Orgeat I added .75tsp of rose water.

First tried this Manhattan riff at Death & Co in Melbourne, Australia. The bartender very helpfully wrote down the local recipe, which differs slightly from the entry in the Death & Co book (both pictured). Finally got around to getting some kirsch and making some cinnamon syrup and am now enjoying these at the home bar.

Red Ant

• 1.5oz Gospel Solera Rye
• 0.5oz Massenez Kirsch Vieux Cherry Brandy
• 0.5oz Cherry Heering
• 1tsp Del Maguey Vida Mezcal
• ½tsp Cinnamon Syrup
• 2 dashes Bittermens Xocolatl Mole Bitters

Add all ingredients to a mixing glass, add ice and stir until chilled and diluted sufficiently. Strain into a coupe and garnish with three brandied cherries on a cocktail pick.

Carlo’s Caiprinha 

• 2 oz Barrel Aged Cachaca (Novo Fogo)
• ½ oz Passionfruit Vanilla Syrup
• 1 lime

Cut lime into wedges and muddle in shaker tin, add syrup and cachaca, whip shake and open pour into glass

A traditional Caiprinha can’t really be beat, but this is a fun riff that plays with the traditional flavors of Brazil. I prefer a whip shake to mix all the ingredients well, try not to break up the ice.

The Barrel aged cachaca is really lovely in this, plays nice with the vanilla and keeps the passionfruit from becoming too overbearing. Also that passionfruit vanilla syrup is one of my favorite things to have on hand. Kinda takes any drink you throw it at into a pornstar martini direction.

I loved watching that game really great work from Norway the whole way through, and Haaland is a warrior, he just makes it happen. You can never completely count Brazil out, they’re always just one or two good runs away from turning any game around.

I think Carlo is gonna take a lot of blame when he gets back to Brazil, so I think this Caiprinha might help him through a trying couple weeks.

P.S. My lime was extremely yellow, it was from my neighbor's tree and it was delicious, but it is completely invisible in the drink. I apologize for any confusion or discomfort this may have caused.

Passionfruit Syrup

• Equal parts passion fruit puree and sugar

Blend ingredients until smooth, run through a fine sieve, bottle

Vanilla Syrup

• 1 Vanilla Bean
• 500 g Sugar
• 500 g Water

Bring sugar and water to a simmer in a pot, cut vanilla bean lengthwise, scrape seeds into mixture, cut bean into pieces and add to pot. Leave to simmer for 10 minutes. Remove from heat and let steep for at least an hour, or as long as a day. You could probably go longer without any issue, but to be safe, strain it after about a day.

Passionfruit Vanilla Syrup

• Equal parts both of the other syrups

Mix until well combined

Thin Glizzy

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Dirty Martini - Got That Dog In It - Fully Loaded

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Fourth of July means alcohol, fireworks, and hot dogs. And you can now fortunately check off two of those boxes in one tasty package right here!

Enter the Thin Glizzy—a tidy package of all the things that make hot dogs great—hot dog, bun, mustard, onion/tomato sauce, relish. Now without the pesky middleman step of “chewing” to slow you down.

I’ve been making some variation of this for four years now, but I think I really nailed it this go around. The martini is a split between two ingredients—a hot dog and buttered bun distillate and a condiment gin (aka CondiGin).

The distillate is made by blending together buttered buns with a nicely charred dog. That gets infused for a bit and then dumped into the Airstill for distilling. One day I’ll have a rotovap to really concentrate those dawg flavors—for right now, however, the brute force of the Airstill will have to do. But it works great here, bringing that hot dog je ne sais quoi without becoming overwhelming—giving a hint of that smoky umami that lurks in the background of this otherwise kinda familiar tasting dirty martini.

Meanwhile, the condiments come in via a “CondiGin” that incorporates a tomato/onion sauce, mustard, and pickle brine. It’s delicious on its own—bright, vegetal, a little spicy, and punchy—but absolutely shines in combination with the dog juice. Not just ketchup. Because that would be a martini for children.

That is added to some Murrell Row Mignonette Gin (which already has some onion hanging around in the botanicals) and cooked sous vide at a low temp to let those flavors infuse. That’s strained out, and a mustard tincture is added in (combo of some homemade pungent mustard with ever clear) along with dry vermouth and pickle brine. That is treated with wine fining agents (chitosan and kieselsol) before running through the centrifuge to clarify everything out

….But how does it taste? The important question for any drink—but especially when the drink contains a tube of meat.

Honestly? Fantastic. It’s a dirty martini at its core—one that relies on the interplay of the tangy/vinegar of the mustard, the brightness of the pickle brine, and the savory vegetal tomato notes and slight onion flavor of the sauce.But underneath all of that is this smoky hint of umami from the hot dog that is there, but not in a way that is overly aggressive or that bullies the other ingredients.

And not like a sloppy cloudy dirty martini. The flavors here are extremely refined and reigned in and it absolutely doesn’t drink like an oily mess like those can be. It’s super drinkable and interesting—but you definitely do have to be a fan of dirty martinis from the get go (and a fan of hot dogs. That’s an important element too).

This is effectively the only way I’ll be able to take down a Joey Chestnut sized load of hot dogs—by turning them into delicious liquid

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Method

• 2 oz CondiGin
• 1.25 oz Dawg Distillate
• Garnish: Hot Dog Bite
• Add ingredients to mixing tin with ice. Stir to dilute/chill. Strain into chilled glass. Garnish with toasted bun with hot dog, onion sauce, mustard on it. Dig in!

Dawg Distillate

• 1 Sabrett Beef Hot Dog
• 2 Hot Dog Buns, Buttered
• 275ml Everclear (75%)
• 500ml Water
• Toast buns in saute pan while at the same time cooking the dawg. Looking for a nice char here.
• Combine the dog and buns with the Everclear and water. Distill that going low and slow, tasting along the way and collecting portions of about 100-200ml
• Discard the first ~15mls
• Once you get into the tails of the distillation, when the booze is all distilled out, keep going and collect ~100ml of this.
• Blend the collections together. More art than science here.
• Test with refractometer to estimate ABV and add water to get up to 45% ABV

Tomato-Onion Sauce

• 2 Yellow Onions French Cut
• 2.5 tbsp Tomato Paste
• 1/8th tsp Black Pepper
• 1/8th tsp White Pepper
• Pinch Allspice
• 1/8th tsp Caroway
• 1/8th tsp Celery Seed
• 1 tsp Sugar
• 3 tbsp White Vinegar
• 3/4 cup Water
• Saute 2 French cut onions with a bit of oil and salt for 1 hour on med-low, adding water if needed if they start to overly brown. Not looking for heavy caramelization here.
• Add spices and cook for a minute.
• Add tomato paste, increase heat to medium, and cook for ~3 minutes.
• Add sugar, water, and vinegar and simmer for 15 min.

Mustard Tincture

• 50g Spicy Mustard
• 150g Everclear (75%)
• Combine in bad and sous vide at 145F for 1 hour.
• Strain out solids

CondiGin

• 300ml Murrell’s Row Mignonette Gin
• 60g Onion Sauce
• 45ml Dill Pickle Brine
• 60ml Mustard Tincture
• 100ml Dry Vermouth
• Add gin and onion sauce to bag and sous vide at 132F for 1 hour.
• Add remaining ingredients, and treat with Pectinex, Kieselsol (add both and wait 15 minutes), then Chitosan (wait 15 min), then Kieselsol
• Run through centrifuge

First off I want to say how I love the creativity of this sub and all the iterations you all have concocted of this hilarious drink. This is the version I cooked up as I throw my hat into the ring!

Blue Raspberry Jello set in the bottom of the glass.
1.5 oz Smirnoff Red White and Berry
.5 oz Blue Curaçao
.5 oz Cocalero Herbal Liquor (for that mucky taste)
2 oz Apple/Mango Juice.
Shake just to incorporate and dirty dump into the glass.
Garnished with Tropical Pop Rocks on top, just don’t take any out, you might get arrested. I hope you all enjoyed your 4th!

What started off as just a silly name that gave me a chuckle, evolved into this delicious creation.

Using my own Mole Negro liqueur, which brings potent flavors that are reminiscent of charred and roasted salsas of the Latin cuisine, combined with the smoke and funk of Sonoran Bacanora, I’ve made something that brings far more complexity and Latin flair to an already phenomenal drink.

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EL CHUPACABRONI

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• 1.5oz Bacanora
• .25oz Mole Negro Liqueur
• .75oz Carpano Antica
• 1oz Bruto Americano
• 1 dash black walnut bitters
• 1 dash chocolate bitters
• 3 drops hellfire tincture (Habanero, Serrano, Thai chillies, ancho, and guajillo)

Add all ingredients into a mixing glass

Add ice and stir until chilled

Strain into a lowball glass over a large cube of ice

Express an orange peel over top and discard

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The unique agave funk and subtle smoke of bacanora shows up front and center.

The parade of flavors continues as the earthy spiced notes of Bruto Americano and my Mole Liqueur fade into jammy fruit flavors. It finishes into slightly spicy and bitter notes with lingering wisps of smoke. The addition of walnut and chocolate helps to tie the whole thing together.

Seriously complex with a prominent bacanora agave identity, this Negroni variation has an enhanced lower register with tons of earthy notes.

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If you like this cocktail or any of my other posts, I’ve made an instagram to share my creations and would love to show more people my ideas!

https://instagram.com/overproofed.sip

New recipe.. 1.25 oz Strawberry Basil Syrup (1.5 to 1... strawberry and basil both fresh from our garden), 1.5 oz Drumshanbo Gunpowder Brazillian Pineapple Gin, .75 oz Lemon, .25 oz Yellow Chartreuse, shaken vigorously on cubed ice, strained onto pebble ice, top with sparkling water, more pebble ice on that, small mint sprig garninsh

BBQ Peach Smash:

- 1oz lapsang souchong infused bourbon
- 1oz mezcal
- 1oz cointreau
- 3 mint leaves, roughly torn
- 3 slices of ripe peach
- 3 slices of lemon

Combine in a shaker and muddle until fruit is broken up, wet shake until ice cold, strain into a rocks glass over a lump of ice, and garnish with a mint leaf

Sweet and refreshing from the peach, mint, and lemon, with a hint of iced tea flavor, and a smoky mesquite campfire after taste.

For the lapsang souchong infused bourbon I used 8 grams of Lapsang Souchong tea and 2 cups bourbon in a ball jar, stored in a cool dry place for 20 hours, with some agitation every couple hours, then strained through a mesh strainer.

3 fresh Basil leaves

2 fl oz Gin (Thresh&Winnow Forét)

1 fl oz Elderflower liqueur (St. Germain)

1⁄2 fl oz Lemon juice (freshly squeezed)

2 dash Grapefruit Bitters

2 dash VÉGÉTAL de la Grande-Chartreuse

2 fl oz Tonic water

Lightly muddle basil (just to bruise) in base of shaker. Add next 4 ingredients and shake with ice. Pour tonic water into the shaker before fine straining into ice-filled glass. Express lemon zest twist over the cocktail and use as garnish.

Not your father’s G&T. The basil brings a fresh sweet and peppery herbal finish and tamps down the St Germain sweetness. I used a Shiso leaf gin to bring more botanicals to the table and a touch of the VdlG-C. Of course lemon and basil are a natural match.

My attempt at a multiple layered cocktail that didn’t go as planned. The blue curaçao was supposed to float at the very top but was more dense than the middle layer. Guess I gotta go back to chemistry class haha. Maybe I should remove the club soda from the recipe?

1.5oz Blanco tequila
1oz lime juice
0.50oz simple syrup
0.75oz strawberry syrup
Float of blue curaçao
Splash of club soda

Pour the strawberry syrup into glass, then add ice to fill glass. Shake tequila, lime juice, and simple syrup in a shaker and strain into glass to layer on top of strawberry syrup. Add a splash of club soda to lengthen cocktail and top with a float of blue curaçao.

I know the ingredients list is a teensy vague but I was at a bar in St Augustine a bit ago and this cocktail was weird but damn delicious. Perfect amount of bitter and boozy but still a little sweet. Rocks glass garnished with orange peel. Willing to bet the artichoke amaro is just cynar. If I ever get lucky enough to encounter green chartreuse at the liquor store, how would yall make this?

Ingredients:

2oz Milagro Silver Tequila

1/3 Cup Fresh Mango, Cubed

1/2 Cup Fresh Watermelon, Cubed

0.75 Oz Fresh Lime Juice

0.5 Oz Agave Syrup

Tajín Or Chili Salt, For The Rim

Garnish: Mint Sprig

How To Make It:

1. Rim A Rocks Glass With Lime Juice And Tajín, Then Fill With Ice And Set Aside.

2. Muddle The Mango And Watermelon In A Shaker Until Broken Down.

3. Add The Tequila, Lime Juice, And Agave To The Shaker.

4. Fill With Ice And Shake Hard For 15 Seconds To Really Break Up The Fruit.

5. Double Strain Into Your Prepared Glass Over Fresh Ice.

6. Garnish With A Mint Sprig And Serve.