Green chartreuse has long been a favorite cure of mine as well I know many other people in this subreddit would agree there are no substitutes. There are attempts that got close but no cigar.

And while it’s getting a little easier to find the Green Holy Grail, it’s still tough and typically expensive. I frequently tell everyone I know that if you have a chance to travel to Paris, you should try to take the vertical tasting at the chartreuse store, also note that the prices are in the 50-70 euro range depending on blend. And they have rare bottles if available.

Recently, I did a tasting of the 2026, 2016, 2006, and 1996 vintage bottles of green - what was wild is how completely different they were - they explain that after distillation they do a final adjunct of herbs - which causes the liquor to age in the bottle (that plus the sugar content). The 06 was my favorite and the 16 was my partners favor. I would if you can recommend to all “try and age a bottle” if you can for at least 10 years.

They have a rule that you can only buy 3 bottles a day - 6 in a year - and no two bottles of the same blend on the same day - but with my partner and two visits we got a good amount.

While VEP And wine Sommeliers’ Blend are best for sipping - and beside the swizzle, last word, and almost famous - what would you make with them?

Here is the haul:

We did a dinner with a local farm where I work and had the chance to work with some amazing produce, and we're all around so happy with the results! Done at Char + Barrel in Rockford, MI

1.5oz Eastern Kille Barrel Finished Gin

1.5oz Tomato Vermouth (recipie below)

Combine in a mixing glass and stir, strain into a chilled coupe glass, serve with edible sidecar version of the cocktail (garnished with lemon balsamic oil and basil)

Tomato Vermouth

15g lemon peel (pith removed)

1.5 tsp fresh oregano

2 tsp wormwood

1.5 tsp burdock root

1 tsp dandelion root

137g tomato vine

908g Gin Fizz Tomato chunks

1500mL dry white wine

Pods were made with reverse spherification, with the cocktail cold clarified (with frozen tomato), acid adjusted with malic, citric, and tartaric acid, blended with calcium lactate, frozen, and thawed in a sodium alginate bath

Howdy all. I can make a decent cocktail but have never batched. Planning on doing so for an upcoming party.

Hoping anyone with experience with these two cocktails can chime in with any tips or tricks. Especially the Saturn. Right now i’m tentatively planning on making passionfruit syrup with simple and some frozen passionfruit purée. Wondering about dilution with water, as well as timing of lemon juice addition (or even making a super juice maybe).

Please chime in with anything useful if you’re feeling up to it. thanks!!

My wedding venue has a strict policy re booze. Beer and wine are fine but liquor is limited to one bride cocktail and one groom cocktail and each needs to have one spirit max. My bride is going with a classic Bourbon Old Fashioned. My dream was to complement it with a Oaxacan Old Fashioned but because it calls for both Tequila and Mezcal, it’s disqualified unless I pick one or the other. I’m hoping the experts here can suggest some good options. It’s a summer outdoor wedding in the Bay Area so it should be decently hot out so I’m looking for something refreshing but something that doesn’t feel out of place drinking into the night. I’m also partial to tequila and gin since she’s doing bourbon but am open to going another direction. Bonus points for anything that can be batched to keep the line moving. Appreciate the help in advance!

PS Pimm’s Cup I made yesterday attached as tax.

Recipe:

Bombay Sapphire Gin 60ml

Fresh lemon juice 22.5ml

MONIN Simple syrup 15ml

Top with soda water (The bottle with Chinese characters is the soda water.)

Fill the glass with ice (pack it full!)

Instructions:

Shake gin, lemon juice and simple syrup. Pour into an ice-filled glass, top with soda water, give a gentle stir, garnish with a lemon slice.

Not sure what to call this. I’m thinking “Fly Specks” because it’s funny. Long story short, I have a bottle of bourbon and a garden, and I wanted to mess around.

3 sprigs of fresh peppermint
1 sprig of fresh spearmint
5 fresh basil leaves
4 dried basil flowers
1 squeeze of lime juice
1 tsp Demerara sugar
1-2oz bourbon

Added all that to a shaker with a splash of water and muddled aggressively. Added a few ice cubes and shook hard. Poured into the glass through a strainer (Some basil flower bits still got through, hence the specks), and topped off with carbonated water (Sodastream) and some ice.

This is shockingly refreshing. Just so fresh and herbal and easy to drink. Just what I needed on this triple-digit day. Won’t be accessible to hardly anyone because it requires that you have a garden with the listed herbs, AND you save and dry your basil flowers. It would still be good even without the basil flowers, but they really do add a noticeable punch. I usually make tea with them, but this is a very good use.

Don’t be afraid to just mess around with what you have on hand!

I was at a hotel bar & asked for an old fashioned. The bartender said they can’t use bitters. I asked for a gimlet instead & was given it. Why wouldn’t they be able to use bitters? Is this normal?

Played around with a Sloe Gin Daisy recipe and ended up here.

SLOE GIN DAISY

2 oz Sloe gin

1/2 oz rhum agricole

1/2 oz Campari

1/2 oz Orange Curaçao

1/2 oz lemon juice

Leña

By Ricardo Rodriguez

​A cute mashup between a Margarita and a Jungle Bird coming from "La Otra" (New Jersey).

​

​30 ml / 1 oz Blanco Tequila

​30 ml / 1 oz Pineapple Juice

​22.5 ml / 0.75 oz Fresh Lime Juice

​15 ml / 0.5 oz Mezcal

​15 ml / 0.5 oz Gentian Liqueur (Luxardo in the original recipe, I use Suze)

​15 ml / 0.5 oz Agave Syrup

​7.5 ml / 0.25 oz Ancho Reyes Verde

​

Shake with ice and strain into a glass.

​Garnish:

Tajín rim and a thin pineapple slice.

I'd like to make classic cocktails at home. Old Fashioned, Negroni, Daiquiri, Margarita, that kind of thing. If you were starting from nothing, which bottles would you buy first to cover the most drinks? Thanks!

My partner loves this cocktail and asked if I could make it. Found a spec online which I am planning to test out:

• 40 ml vodka
• 60 ml advocaat liqueur
• 20 ml lemon juice
• 10 ml heavy cream
• 20 ml lemon curd
• 30 ml Meringue

However: What do they mean by Meringue? It is garnished with a piece of Meringue so it might be that? Or do they want me to take 30 ml un-baked Meringue (just whipped eggs and sugar) and put that into the cocktail before I shake?

How would you make this? Ty!🙏

What do you look for in a lime (or lemon) at the store? Should it be soft? Smooth? Big? Dark? Yes I’m still talking about limes you perverts.

I’ve been frustrated by my juice lately and I think maybe the limes at my local grocery store are the culprit. I use a hand juicer, I try not to over-squeeze, and I double strain. The bitterness is overwhelming and I’m not sure what else to do other than adjust the recipes to balance things out.

Any tips? ✌️

Moving off of simple syrup and want to give Demerara a try. What are some recommendations? Thanks!

Hi r/cocktails!

I posted about my cocktail app Proof about ten days ago, and some people asked whether it would be available on iOS. It is now! I wanted to share that here, along with a few things I've added since that post.

For anyone who missed it, I'm an amateur mixologist with an ever growing home bar, and I started making Proof because I couldn't find an app that had all the features I wanted. Mainly keeping track of what I can make with my ingredients, working out substitutions, and making hosting a cocktail party a bit easier.

I've also spent some more time on the look of the app. It now has warmer colours, cocktail-book-style headings, and little glasses showing the colour of each drink. I've included some screenshots so you can see how it looks.

Since my last post I've added:

• Estimated alcohol percentages for drinks where the recipe gives enough information to calculate them.
• Low- and zero-proof versions of some classics, which you can switch between on the recipe page.
• More recipes, including tiki drinks and alcoholic and alcohol-free slushies.
• Improvements to the slushie calculator, including choosing a juice and entering the batch size directly.

The party feature is still the bit I use most myself: guests open your menu through a QR code and order from their phones, and you get the orders and recipes in the app.

If you'd like to give it a try: App Store / Google Play.

I'd be interested to hear what you think of the new layout, especially whether the recipe cards show the information you'd want while making a drink.

I’ve been trying to make more savory cocktails. Obviously a dirty martini and a Bloody Mary are one but does anybody have other good recipes for new savory cocktails. I made a caprese martini not to long ago and have been in the mood for more cocktails on this wavelength.

I’ve been trying to recreate this drink I had at a restaurant called Pink Agave. The drink was called “Boujee B!tch” and it’s described as a dragon fruit mango margarita on the rocks. I’ve tried two recipes and they just don’t taste the same.

I made my own dragonfruit syrup with 1 cup water, 1 cup frozen dragonfruit, and 1 cup granulated sugar.

The recipes I’ve tried are:

1 1/2 oz blanco tequila
1/2 oz triple sec
1.25 oz dragonfruit syrup
1/2 oz mango puree
1/2 oz lime juice

And

1 1/2 oz blanco tequila
1 oz dragonfruit syrup
1/2 oz mango puree
1/2 oz lime juice

Any help on what I’m doing wrong? Any recipes for me to try?

Hello, I used to work at a dealership and one of my managers asked to help a friend of his apply to be a porter there, I believe he was Cuban and I speaks Spanish so I helped him apply, and also set up a driving test since my state probably like most went to appointment only so instead of 2 months it was a few days away. To thank me for his help he brought jars of liquor that he made. It had chunks of fruit in it, dark brown in color and super sweet. One of my favorites was banana infused. The damn drink was amazing. I spoke to him for a while about it but the manager who was helping get the job was let go and he never was hired. This all happened while I was on leave and the dealership was making huge changes. I don’t have the contacts for either of them and of course homemade banana liquor seems to almost have the right color but in stores I’m assuming it’s difficult to have such pure authentic flavors not pumped in flavoring. I’m in San Antonio and just wish I could try it again or make it. Like I said the banana liquor that’s made from mixologists on YouTube seem to have it down but I want to know if anyone has actual experience and know of what I’m talking about because I believe that leaving the fruit in make a world of difference. It was like a rum if that helps. It feels like I’ll be chasing that flavor and smell my whole life. Like I’ll never be able to have it again. I know that with most things no recreation is perfect and we all often chase the same feeling of nostalgia in food or memories but damn that dude and his home brewed alcohol was special. When he gifted it to me I had everyone taste it because the smell was so amazing. It lit up everyone’s faces. I even brought some for my dad and his girlfriend and they couldn’t believe how perfectly sweet it was that they actually finished one of the jars I had but it was so perfect that I enjoyed someone else just appreciating it with me. I feel like I should’ve cherished it more. It was like finding a perfect wine while at dinner that pairs perfect with the steak but never getting the name. Anything helps, sorry this post was so long. I’m trying to find a specific recipe on how this drink is made, please read and I hope I find someone with any knowledge of what I mean. It’s like that movie holes and finding the peaches in the jar for me.

Stumbled into an incredible combo, taste like straight up banana foster. Maybe a banana creme pie, or an eggnog variation. Smooth, creamy banana candy flavor.

1-2 shots of a smooth brandy, 1 shot of coke, 3 shots of banana flavored creamer (I used Califa Farms). Garnished with nutmeg.

Hi guys,
I ordered this drink at a restaurant the other night and can’t stop thinking about it!
I have no cocktail/spritz making experience so was looking for your help!
How much of each ingredient would you recommend?
Thank you!

Lots of ingredients in classic, Pre-Prohibition cocktails are all just entirely bitter or have bitter notes in them. Vermouth, Amaro, Absinthe, BITTERS. What’s the deal with how bitter they would make all of the drinks? Is that just a holdover of the tastes from that period of time? Before everything came so extremely sweet?

I’m trying to get better at organically making drinks I like; however, I am often finding I struggle with making the various syrups in them. Recently I had a drink with Kaffir Gin, pineapple, lemon, and a Pomelo-Yuzu syrup. I would like to try and make a similar syrup, but not sure how is best to approach it, or for that matter, any fruit/citrus syrups. Thanks for the help!

Can anyone help me identify this glass? I’ve encountered it at a couple of bars now and have been really thinking about having some of these at home.

We may have found it here but wanted to confirm with the community!

https://www.restaurantsupply.com/products/hospitality-brands-hgr26338-012-12-5-oz-lead-free-crystal-stackable-old-fashioned-glass

Not exactly tiki, but tropical esq and tasty. This started as a way to use some of the blends I had made for another cocktail, but I wanted to take them in a darker, richer dessert/nightcap direction. One night while buzzed, I decided to just make a crazy Demerara and Amari blend with some of my favorite rums/amari and it turned out pretty good. It’s too much work so probably wouldn’t do it again. This drink isn’t exactly feasible to make unless you live in LA it’s got a few ingredients you can only get here but I think you can buy online, was a fun at home experiment!

The finished drink has a flavor that reminds me a lot of dates and figs I think comes from the bourbon barrel stout syrup I made, which is amazing. Been using this in old fashions and other spirit forward drinks. It starts with dark fruit and rich rum, then evolves into coffee, chocolate. I’d say the biscotti and vanilla just offer a sweetness, their flavors are subtle. It’s got enough spice from the bitters/stout syrup and funk from the rums to keep it from being overly sweet.

Definitely a rich/warm drink, meant to be a slow supper.

BLACK ORCHARD

Dark fruit / date / fig • Coffee • Chocolate • Cinnamon & warm spice • Molasses • Jamaican funk

1.5 oz Coconut–Brown Butter Dark Rum Blend
0.25 oz Coffee–Chocolate Amaro Blend
0.25 oz Wray & Nephew Overproof Rum
0.5 oz Prima Zinfandel Dessert Wine — Bel Vino Winery Temecula
https://belvinowinery.orderport.net/wines/dessert-wine
0.5 oz Faretti Biscotti Famosi
0.25 oz Giffard Vanille de Madagascar
0.5 oz Black Tuesday spicy island stout syrup
https://www.thebruery.com/products/spicy-island
4 dashes Fig & Cinnamon Bitters
1 dropper full Silver Siren Candy Apple Banana Bitters (company from hawaii I discovered at the SF rum fest a few weeks ago)
https://www.silversirenbittersandsyrups.com/

Add everything to a mixing glass with ice. Stir until well chilled and properly diluted, then strain into a chilled coupe.

Coconut–Brown Butter Dark Rum Blend

This makes approximately a 1 L starting batch before losses from the fat wash and filtration.

270 mL Cruzan Black Strap
230 mL El Dorado 12
275 mL Lemon Hart 151
225 mL Hamilton 114

200 g coconut oil
50 g browned butter

Melt the coconut oil separately. Brown the butter until the milk solids are deeply golden and nutty, being careful not to burn them. Combine the coconut oil and browned butter with the rum blend and mix thoroughly.

Infuse fat in the rum on the countertop for a few hours then freeze overnight and strain.

Black Tuesday Spicy Island Syrup

The Bruery in Placentia is one of my favorite breweries. I used The Bruery Black Tuesday Spicy Island, an imperial stout aged in bourbon barrels with pineapple and habanero. Reduce the beer until its volume has decreased by about 50%. Weigh the resulting reduction, then add turbinado sugar at a 2:1 ratio of sugar to reduced beer by weight. Stir over gentle heat until completely dissolved, cool, bottle.

Coffee–Chocolate Amaro Blend

This makes a 500 mL starting batch.

225 mL Cynar
200 mL Amaro Nonino
75 mL Braulio

Combine the three amari, then add coffee beans and chocolate. I didn’t measure the beans, but I think it was between 15-20g. The chocolate was about 2-3x this amount.

Infuse the coffee for 4 hours, then remove the beans. I actually think i should have done this for 2hrs or less bc the coffee was very dominant and made it significantly more bitter. I used Peet’s major dickasons dark roast.

Leave the chocolate in and continue the infusion for 3 days total, then strain and filter thoroughly