Acid adjusting pinapple juice was a game changer for many recipes I use and I wonder if anyone has been successful in acid adjusting apple cider.

All the apple cider or apple juice cocktails I have had have been good, but I always feel like something is missing or feels a little flat.

I love a Whirling Tiger and I would specifically be interested on how an acid adjusted version of this would turn out.

Olive oil washed vodka:
* 8g basil
* 180g Tito's
* 36g olive oil
* Removed basil after 2 hrs counter top rest
* Put in the freezer overnight
* Removed oil layer with spoon (didn't strain)

Martini
* 2 parts washed vodka
* 1 part dry vermouth
* 1 part water
* Splash salt and lemon peel
* Stirred

Sorry I drank all the martini before the photo!

How are you guys doing vodka washes? I think this turned out pretty smooth but I think next time I would strain the olive oil. Also I have another batch of grey goose which I left the basil in for 3 days. I'm thinking to do something with gin and lillet.

Also I have a bunch of rosemary I need to harvest before fall weather kills it. Thinking to infuse some vodka with that too! Recipes appreciated!

I made hot buttered rum for guests at one of parties last year and it was a big hit….until…the mixture started to cool on the stove and butter hardened on top and it just looked gross. I was thinking of trying to put it in a crock pot? Does anyone ever make this in a big batch and how do you keep it from separating?

I want to connect with bartenders, or regular bar goers, cocktails and mocktails lovers from Delhi.

I tried it once and now I’m addicted. The gods have graced me this month with two bottles and a bottle of vegetal.

Title says it all. Do you prefer the Clover Club as a clean, bright 4-ingredient gin sour (IBA style), or do you add dry vermouth?

I made one for the first time without vermouth and thought it was tasty, but felt there was something missing. The recipe I used called for 1.5oz gin, 0.75oz lemon juice, 0.5 raspberry syrup, 1 egg white

So I made my own Sour Green Apple Liqueur a while back (recipe here: https://www.youtube.com/watch?v=8uSNPzsygz0)

And then I finally tried my very first Appletini, here's the recipe I used:

• 1.5 oz Vodka
• 1.5 oz Sour Green Apple Liqueur
• 1/2 oz Lemon Juice
• 1/4 oz Simple Syrup

You can use sour mix if you want.. I don't care for sour mix.

It was good.. I do really like sour green apple flavor (green jolly ranchers are the best candy! :P) but the one thing holding it back was the Vodka! It's not adding anything, if anything, it's diluting the apple flavor!

So I made it again.. this time using a local Apple Eau-De-Vie (unaged apple brandy) instead of vodka

• 1.5 oz Apple Eau-De-Vie
• 1.5 oz Sour Green Apple Liqueur
• 1/2 oz Lemon Juice
• 1/4 oz Simple Syrup

And WOW!! ...what a difference! It still still has that signature sour apple candy flavor.. but the brandy brings on this overwhelming fresh apple flavor!

By far the BEST apple cocktail I've ever had!

My hostel has a self-service bar. Most of my cocktails are vodka or gin based, so I'm not sure what to make. Any suggestions? I'm not sure the green bottle would "replace" a gin.

Last night was cocktail night and I did my version of Truffles On The Rocks Apricot Boulevardier. I made a few tweaks to make this drink work better for me and my palate. Try both and see which is better for you.

Recipe:

1.75oz Rye (Original used 2oz) (I used Sazarac Rye because using WT101 seemed ridiculous)

.5oz Benedictine

.25oz Fernet (Original used .5oz Fernet Branca) (I used Leatherbee Fernet because I like it)

.25oz Bruto Americano (Original omits) (I used this because ai know it works with apricot and I found the original recipe to be a tad Fernet forward)

.25oz Apricot Liquour

Stir over ice and serve in a chilled rocks glass over a large ice cube (Original served up)

Garnish with an orange twist (Original used a mint leaf) (I wanted this to visually present more like a Boulevardier and I thought the sweetness of the orange would round things out (not that the original was unbalanced))

Again not trying to insinuate this is an improvement. It just works for me and my palate. Try both an see which works for you.

Hey everyone!
I recently came across two bottles of sake from Saijo, Hiroshima, Japan, and I’m looking for some interesting cocktail recipes to try with them.
The two bottles are:
1. Hakubotan Hyoka (白牡丹 氷華)
A sake from Hakubotan Brewery. According to the brewery, it has a fruity profile, noticeable sweetness, and a slight natural effervescence. It sounds like it could work well with citrus or something refreshing.
2. Sanyotsuru Karin (山陽鶴 花凛)
A Junmai Ginjo sake from Sanyotsuru Brewery, around 13% ABV. From the tasting notes I’ve found, it’s relatively light and delicate, with floral and fruity aromas, subtle sweetness, refreshing acidity, and a clean finish.
I’m fairly new to experimenting with sake in cocktails, so I’d love to hear your suggestions.
I’m particularly interested in recipes that complement the sake’s original character rather than overpowering it with stronger spirits or overly sweet mixers.
Would you go for something like a sake martini, a citrus-based sour, a highball, or something completely different?
I’d also love to hear about any unusual ingredient pairings or original recipes you’ve tried.
Thanks in advance! Looking forward to experimenting with these two bottles.

Recently saw someone posting a clarified milk punch that had rum/cognac and apple cider. Cannot for the life of me find it here. Maybe I hallucinated. If anyone can locate, please drop me a link. Seems like a nice fall cocktail to batch for events.

I had a cocktail a few months back at a bar called Dram & Draught in Cary, NC called the Pastelito Punch. It was a clarified punch, incredibly smooth and delicious. My wife and I just remembered it and after hunting online for a menu (it was seasonal and has been phased out) I finally found some information. Any assistance in building a starting point recipe would be appreciated! I’ve never made a clarified punch before, hoping to start by attempting to recreate this one.

This article (https://www.cape-fear-living.com/post/sip-into-spring-seasonal-vibes-at-dram-draught) mentions the drink and shows it as well. The description reads: “Pastelito Punch – A tropical escape in a glass, blending Planteray 3 Star Rum, coconut, guava, and fresh lime for a creamy, island-inspired finish.” The image of the cocktails in a circle shows it as well, at about the 10:00 position.

I had a cocktail a couple weeks ago and it was three ingredients and delicious. The description only said “ketel one, grand curaçao, champagne foam.” It was so light and refreshing - any thoughts on how to recreate? Particularly the champagne foam part - thanks!

I had this cocktail for the first time in April and haven't stopped thinking about it since. Finally paid another visit today. It's so simple, I would love to recreate it, but I can't find good figs of any kind near me, let alone black mission figs.

My partner had the Drover's Orchard Punch, a lovely autumn drink. Singletree is a fantastic restaurant, highly recommend stopping by if you're in the Asheville area.

Figgy Gentlemen - Maker's Mark bourbon, black mission fig, ginger beer, mint.

Drover's Orchard Punch - Woodford Reserve Bourbon, cold pressed apple, cinnamon cayenne syrup.

1.5oz Blanco Tequila
0.5oz mezcal
0.5oz Coffee-Cacao simple syrup
2 dashes mole bitters
2 dashes orange bitters

Stir, serve over a cube with a orange wheel

Part of my ‘he can’t be trusted in the kitchen unsupervised)’ day was making syrups, including this one:1/2c of espresso, 1/2c demerera sugar, 1.5T of cacao nibs, 1/2 tsp of shelled cardamom seeds, very low simmer for 10 minutes.

Absolutely delicious.

1 fl oz Cognac (Ferrand 1840)

1 fl oz Crème de Cassis Liqueur (Bols)

1.25ml Orange Bitters (The Bitter Truth)

1.25ml The Bitter Truth Bogart's Bitters

1 1⁄2 fl oz Brut sparkling wine (Korbel)

Stir first 4 ingredients with ice. Strain into a pre-chilled Coupe glass. Top with sparkling wine (to taste). Express orange zest twist over the cocktail and use as garnish.

I’ve been tasked with bartender duties for this year’s Thanksgiving Dinner and I’m starting to audition Aperitif and Digestif cocktails.

I liked the Flannel Shirt I tried a couple of nights ago, but I wanted something lighter with more repeat passes as the fam tries to cope with each other’s worldviews.

I came upon this recipe which originally called for Cherry Heering, which I used last year in a popular rye whiskey-based cocktail, but turned out to be too uninhibiting.

I liked the OG Carlton Banks, but I wanted to dial down the abv even more and substituted Crème de Cassis for the Cherry Heering. It’s a perfect solution for a before dinner cocktail and so simple. Extra points because it tastes so good and evokes the season so well.

Sometime between December and February the published version of the Alton Brown eggnog recipe was substantially changed. It now calls for a 2-step aging process.

See here the current version: https://altonbrown.com/recipes/aged-eggnog/

And here the previous version: http://web.archive.org/web/20251228015801/https://altonbrown.com/recipes/aged-eggnog/

I went on a syrup making kick (I should never be left without oversight) and amongst other things made sesame syrup (1:1:1 sesame seed roasted and crushed, 1 part sugar, 1 part water, simmered for 10 minutes then strained through a coffee filter). It tastes delicious (like sesame mochi, kinda) but I have no idea what to pair it with to make a nice contain. Any suggestions?

What, in your opinion or experience, will give a stronger pistachio flavor that will stand up to some other flavors: fat washing with pistachio oil or infusing with whole pistachios?

I will be using a whiskey or some kind, blended scotch or wheated bourbon are the top two contenders though. So probably looking at 40-45% abv max. No Everclear here.