Cocktails, the libationary art!

A place to post recipes and links to recipes for delicious, complex, non intoxicating beverages.

Reads too sweet to me but replace the orange soda with the Crodino, or grenadine with unsweetened cranberry and I'm in. I like the idea of doing it with a fermented soda instead of store bought too.

My wife just kind of whipped this up, no name, quite tasty 😁

Here is an interesting one from Death & Co. that combines tiki flavors with the complex bitterness of beer, of all things. It’s not much beer by volume, so it’s not nearly the predominant flavor. It’s a little weird seeing, but it really works!

I've been getting into tiki cocktails lately and came across this one on a German-language spirit review blog (https://schlimmerdurst.net/2019/04/09/saarwhisky-absinthe/). It's a weird concoction with absinthe as the base liquor and I love it! I'll have to upgrade my 0.2l bottle of absinthe to a full-size one.

We got to visit a friend with a boat, so I blended up a quick batch of Jeffrey Morganthaler’s Piña Colada for the ride. It’s easy and unreasonably delicious for a hot day on the water!

1 oz Pathfinder non alcoholic liqueur

I got this recipe from a now-shuttered bar on NYC’s lower east side called Pouring Ribbons. It’s an interesting mix of tart, smoky, and sweet!

The hottest day of the year here in Sweden (so far), so time for a refreshing drink on the balcony!

2 oz bourbon, 1oz of everything else, shaken with lots of ice.

I am all in favor of this. There are beer flights at so many restaurants but tiny strong & delicious cocktails with small foods would be such a great starter to a meal. Something bitter but not enough to get drunk and not be able to enjoy the food.

Cue up your ad blocker, a short and easy to implement list from J Morgenthaler - make sure your recipe doesn't suck, use stronger ingredients, and ice ice baby, keep cold drinks really cold.

North Sea Oil is an excellent drink. Didn’t have exact ingredients but was my first time with aquavit. Really liking the taste.

Dry shake everything to get it frothy, then a second shake with ice. Strain and voila, a foamy sweet treat.

Wanted something not boozy for today. Have some really nice white wine open but didn't want that straight either, so this is a sort of sangria, sort of spritz.

2 oz rye (Emerald Giant)

It’s finally warm where I live, and that’s cause for celebration with a nice, tart, summery, fun, and pretty drink! This one is from the PDT book.

I fucking love the zero waste ideas, kvass, tepache, the orgeat from avocado pits. Funny that the drink doesn't seem to use the strawberry syrup that gave her the idea in the first place, and I don't think you would need to throw out the tops for kvass, they can go in.

I fucking love the zero waste ideas, kvass, tepache, the orgeat from avocado pits. Funny that the drink doesn't seem to use the strawberry syrup that gave her the idea in the first place, and I don't think you would need to throw out the tops for kvass, they can go in.

The Blue Blazer I've never heard of, but 11 cocktails that are still pretty popular, with a little history in there.

I invite you to join me in having the most popular cocktail of the year 2000, a Cosmopolitan.

2 oz tequila (see note)

This is shockingly good.

Sidecar recipe with a side of a bit of cocktail history.

This is adjusted to what I had on hand, and I increased the lemon after tasting it. The tangelo juice is so good, drank the rest of that straight. Squeezed the oj to make a Harvey Wallbanger then found I had no vodka!

From Last Call by Brad Thomas Parsons

1 oz cognac

Hope it’s allowed lol. At a random bar in The Hague, Netherlands. Noice!

1.5oz tequila

This is a slight modification of a drink I found called The Lighter Side (inappropriate name, it's boozy) which was 2oz bourbon, 1/2oz Aperol and 1/4oz peach liqueur with a twist of lemon.

Starting the weekend with a bee's knees!

I like the idea of raspberry and ginger beer but less sure about raspberry and gin. Has anyone tried this?

Boring picture but delicious drink.

This was a nice and diverse list! I will try the Rome With a View, I think.

1.5 oz rum (dark Hawaiian)

1.5 oz Esme gin

A Whiskey Ditch is just whiskey and water. Montana legend says people used to use slushy snow from the edge of a ditch. I don't know how sanitary that is, but I like using fresh snow.

The best review I read of this was "a mezcal sour with enough character to make it shine"

I sometimes struggle trying to find a good drink recipe and filter out the "that's not a real xyz, my buddy adds _ to his" posts online. It seems like everyone has their own take on every named cocktail that it's hard finding what the real one is and what's just somebody (or something AI's) take on it. It's hard to trust that what you see is an authentic recipe or not.

(Humble brag of all my Rubik's cubes)

2 oz cask strength rye (Redwood Empire Emerald Giant, so good)

About a year ago, @RBWells@lemmy.world posted a link to some cocktails with Asian flavors. I had some friends over for mapo tofu tonight and tried this smoky, fruity one. It was really nice! I couldn’t find dragon fruit juice, just a purée, so it was a little close to a smoothie… but still tasty. And goofy photogenic.

2 oz blended Scotch

We visited San Antonio Texas and my friend had said she got the best margarita of her life. While we enjoyed seeing the city, I think I need to make her a margarita because they were trash.

Trying to get an appetite not buzzed. This was just thrown together, a highball.

I really liked this article - one of the things I do struggle with is cocktails to accompany food; everyone in my circle likes cocktails more than wine, but wine is The Food Drink. My personal#1 favorite drink for food is plain or iced water, so I tend to do an aperitif, food with water, then digestif and/or sweet cocktail and make a wine available for the food too, that works but a cocktail for dinner would be well received.

Lots of recipes here. The top image is so pretty too. I use their site enough that I subscribed to the print magazine, but didn't make any of these this year for me.

Phone camera absolutely refused to focus on this drink, but it's pretty good tasting. I'm out of orange liqueur, had a little vodka and half a lemon wanted something lighter for Sunday.

2 oz bourbon

1.5oz tequila

Feu Follet :

If you are reading this, you survived Valentine's Day!

Wrapping up the weekend with a whiskey sour, a variation that came through my news feed, with orange juice (I have Tangelos, fantastic tangy juice) and absinthe (used Lucid)

I haven't had time or funds to go to the liquor store, out of the staples, so am left with a very odd assortment of ingredients. This recipe made very good use of some things I had on hand. The cinnamon doesn't add much flavor, it's more of a sensation - very nice!

January is over, Wednesday is here and I am having a cocktail before supper.

I used a smoking gun to smoke a big batch of Manhattans for a party, and it was so dark and delicious. I love using an Erlenmeyer flask for this; pouring the drink from it with the smoke looks like a science experiment and gets a good laugh.

I'm having a whiskey sour. Delicious.

4 cherries

We cooked a bunch of Trinidadian food last night for a party and so I wanted to do something rum-based and citrusy to compliment the spicy main (doubles, if you’re curious). This fit the bill! Super bright and flavorful. It’s supposed be served in a tall, clear glass with a red sherry floated, but I only had a lighter sherry and wanted to use my pineapple glasses ¯_(ツ)_/¯ This recipe is from Smuggler’s Cove.