r/cocktails

The recipe I used said one stick of butter for 16 ounces of bourbon.

I browned the butter mixed it with the bourbon and shook it up every 30 minutes for two hours. Then I put it in the freezer last night about 8:30 PM Eastern it is now 11:42 AM Eastern the next day and not only does the separation look like this, but nothing has solidified.

Does it need to be left in there longer? Did I not add enough butter or enough bourbon? I used regular buffalo trace which is only 90 proof.

Edited to add I use the word emulsified and I meant solidified. nothing has solidified

Recipe in comments

I loved it!

Instructions in the comments

Recipe from Fred Powell's 1979 edition of "The Bartender's Standard Manual":

3 oz. Rye Whiskey

0.75 oz. Lemon Juice

0.75 oz. Dry Vermouth

0.75 oz. Sweet Vermouth

1 Egg White

Dry shake for 10 seconds, then add ice and shake again. Strain into a rocks glass.

Hello friends! I feel like I've been to the top of Mount Doom and back, and there truly ain't no mountain high enough for tonight's Mountain. Part Whiskey Sour, part perfect Manhattan, this is a double shot of rye with equal parts dry and sweet vermouth and lemon juice, all bound together with an egg white for some creamy goodness in a quaffable, sour sipper. This was the perfect drink for Whiskey Wednesday, and the pre-Prohibition-style Rye from Jim Beam shone brightly here, pairing well with my budget vermouths. This was a fantastic little drink for the midweek blues. Cheers!

Not super sure what to call it, but here we go!

I wanted a drink after a long day, and i was in the mood for something cold and creamy; All I had were some miscellaneous ingredients, but it tastes good soOo

2-4oz Vodka
4oz chai
4oz latte cold brew (0 sugar)
3/4oz maple syrup (no other sweetener)
Shake with ice

I will admit the measurements are a bit loose, I eyeballed it the best I could, but it turned out not only drinkable but good! Made a nice foam on top too

Lemme know your thoughts, what could make this better, or what you think of it!

Cheers everyone, have a good evening

‘Rough Boy' - 3/4 oz each of Peloton de la Muerten Mezcal, WT 101 Bourbon, Ancho Reyes Ancho chili liqueur, Mr. Black coffee liqueur and Cointreau.

Each ingredient is added to a shaker with ice and shaken up. Then I strained into a rocks glass with a big cube. Topped with 3 dashes of Fee’s tobacco bitters.

Two things I love in cocktails are independence from fruit/juice, and savory.

RIP Frank Beard, drummer for ZZ Top. I spent many sun-drenched hours with my headphones on, playing their album "Afterburner" on tape and wishing for more in life.

This is one of my all time favorites from a menu I did 5 years ago 🥕🍰

30ml Angel's Envy Bourbon

15ml Cointreau

40ml Cold pressed carrot, ginger & apple juice

15ml Homemade Falernum

3 drops habanero bitters

Wet shaken, double strained

Nick & Nora glass

Pecan whipped cream with some lightly toasted, crushed pecans to go with

2 oz Hamilton 86

4 oz pineapple

1 oz orange juice

1 oz Réal cream of coconut

Shake, dump without straining

The place I barback at doesn’t really do tiki drinks (no crushed ice, though we do have umbrellas so when we do they look nice!). Turned out really nice though.

A juicy and deeply funky daiquiri riff. It's a pretty simple recipe, but it is absolutely huge on sugarcane flavor and vibrant pineapple acidity, with a pleasantly heavy mouthfeel. Very happy with how it turned out!

Recipe:

• 1.5 oz Smith & Cross Jamaican rum
• 0.5 oz Novo Fogo Silver Cachaca
• 0.75 oz acidified pineapple juice
• 0.75 oz rich brown sugar syrup
• 2 drops 20% saline

Shake with ice, double strain into a chilled Nick & Nora, and garnish with a pierced square-cut pineapple frond and cocktail cherry.

Acidified pineapple:

• Pineapple juice
• +3.2% juice weight citric acid
• +2.0% juice weight malic acid

Brown sugar syrup:

• I follow Jeffrey Morgenthaler's recipe

Edit: Formatting

The Starfall. It's like drinking a cup of laundry detergent. My favorite! The best way I can describe it is that it tastes a little bit like eating a bar of soap.

Jokes aside, it sounds like a complete mess with the butterfly pea flower, hinoki, rooibos, yuzu, lemon, vanilla, lavender and egg white. But everything works really well together. The finished drink is balanced and floral.

I originally wanted to call it The Tide Pod because I have a habit of giving my cocktails stupid names. One of my other cocktails is called the Nut Punch.

Recipe:

• 45 ml butterfly pea flower and hinoki infused gin
• 20 ml fresh lemon juice
• 5 ml yuzu juice
• 20 ml vanilla lavender syrup 58 brix
• Rooibos tea
• 1 egg white

Dry shake, then shake with ice. Double strain into a coupe or nick n nora. Garnish with a butterfly pea flower petal.

I don't recommend using a 2:1 syrup here. The drink benefits from having a little more water, otherwise the syrup makes everything too thick and the mouthfeel gets overwhelming.

Infused Gin:

• 500ml of budget gin (beefeater, tanq, bombay S)
• 50 butterfly pea flowers
• 10g Hinoki
• Sous vide at 65c for 2hrs.

Vanilla Lavender Syrup

• 300 ml water give or take
• 500 g sugar
• 20 ml vodka
• 10 g lavender
• 10 ml vanilla extract
• Optional: a little cardamom and clove.

It's definitely a bit of a pain to make at home, especially if you need to source hinoki. I can get it pretty easily here in Japan, but I'm not sure how easy it is to find elsewhere.

Summer is a really slow time for cocktail bars and tourism in Japan. I have tons of time to play around with new ideas. I have a few new inventions I will share soon.

Bar: Desperate Prayer | Osaka, Japan

2oz whiskey

.5 tbsp simple

2 dashes black walnut bitters

This is less about what I made and more of a brag. One of my favorite glass houses in town put this bottle of Islay Scotch cask finished Barrell Whiskey on sale for $29.98! I made one old fashioned with black walnut and a second with Angostura aromatic. Both were good but the Angostura was better.

Happy Tiki Tuesday everyone! Back with another tiki mug creation! We’ll be revisiting a previous mug, because…well…I don’t have enough room to use a different mug for each drink!

We’re taking a trip to East Asia with this creation! Slightly herbal, slightly savory, with a ton of juiciness from yuzu and mandarin wrapped up in an ominous gray-black concoction!

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THE PALE SIGIL

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• 1.25oz Plymouth Gin

• .75oz Rhum Agricole Blanc

• .75oz Black Sesame Syrup

• .75oz Yuzu Juice

• .75oz Mandarin Juice

• 2 dashes Thai Basil Tincture OR a handful of fresh Thai Basil

• 2 dashes Sichuan Peppercorn Tincture OR infuse gin

Add all ingredients into a shaking tin

Add ice and shake until chilled

Strain into a glass/mug with plenty of crushed ice

Garnish with fresh Thai Basil and Flowers

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Immediately met with a big slap in the face with the potent smell of Thai basil, followed quickly by the botanicals and bright grassy and vegetal notes of gin and Rhum. Sichuan peppercorn’s floral sharpness leads the way into the tart juiciness of both yuzu and mandarin before fading out with whispers of Sichuan peppercorn and the savory, sweet, and ever-so-slightly bitter black sesame syrup.

A dark ominous looking drink that’s absolutely packed with flavor!

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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

This is just your basic traditional tequila sunrise two parts tequila to one part, orange juice, and a splash of grenadine. No jigger was used just eyeballed based on glass.