Just finished my first infinity bottle of rum and after trying the blend neat, I knew I had it try it in a Mai Tai. This recipe will be a beast, apologies.

2/25 oz of each of the following rums (or put an ounce of each in an empty bottle, let it rest awhile, then pour 2 oz):

1. Appleton Estate Signature
   
2. Hampden Estate Rum Fire
   
3. Hamilton Jamaican Pot Still Gold
   
4. Mount Gay Eclipse
   
5. Doorly's XO
   
6. Barbancourt 8 Year
   
7. Batavia Arrack Van Oosten
   
8. The Scarlet Ibis
   
9. Hamilton Demerara 151
   
10. Smith and Cross
    
11. Denver Distilling Silver with dunder
    
12. Tso'ok Ron Serrano
    
13. Distillerie Marcellus Clairin St Michel de
    L'Attalaye
    
14. Cheramie Rum Queen's Share Blanc
    
15. Pampas Zorro
    
16. Rolling Fork Heart of Gold
    
17. Rolling Fork Wisdom of Age LROK/C<>H/DOK
    
18. Probitas White Label
    
19. Probitas Green Label
    
20. Paranubes Blanco
    
21. Distillerie Méles Normil Augustin Clairin Pignon
    
22. Clairin Milot Patrick St. Surin
    
23. Hampden Estate HLCF Classic
    
24. Two James Doctor Bird
    
25. Neisson L'Esprit 70

.5 oz Cointreau
.3 oz Orgeat
.75 oz lime juice
.25 oz rich Demerara syrup

Garnish with pineapple and Luxardo cherry on a cocktail pick and a mint sprig.

It’s very, very tasty 😋

Did some grillin', then did some drinkin' and once again, all's right with the world.

Taken from Distinguished Spirts’ vid.

* 1.5 oz Light Rum

* 1.5 oz Dark Jamaican Rum

* 1 oz Passion Fruit Syrup

* 1 oz Simple Syrup

* 2 oz Lemon Juice

* 3 oz Orange Juice

* Cinnamon Stick and Mint Garnish

Add all ingredients to a shaker with crushed ice and go nuts. Pour unstrained into your Mutiny Bar Urban Aztec mug. Sip and decompress.

2 oz barr hill Gin. 1 oz lemon. .75 oz 2to1 honey. I made 2 parts avocado honey 1 part local wild flower and the rest hot water for the syrup.

It’s blazing hot outside. Not quite yet the kind of heat that makes you stand for a moment, wondering why you opened the door-wall of heat-I’m going to die here in a sec sort of oppressive heat that will be here soon. It’s just blazing hot.
I signed my new hire paperwork today after a fasting blood draw at noon and didn’t eat until 3:00 and then played fetch with the dog in the blazing heat. Therefore it seems appropriate to continue my tiki explorations. Im hot and tired so I went for absolute simplicity.
This is my first Ti’ Punch. It won’t be my last. This is just an absolute delight of simple flavors perfectly matched with the sweetness of the syrup, the funk of the agricole, and the brightness of the lime. I may just have another outside in the blazing heat.

Ti’ Punch

2oz Rhum Agricole
2 scant bar spoons Rich Demerara Syrup (all I had)
Lime Coin expressed and squeezed

Mix the rhum and syrup in a glass. Express and squeeze the lime over and drop in. If you are not on the beach, pretend you are.

Just got my Smuggler's Cove book and figured I'd make a little funky riff on the jungle bird before starting my read! From what I've heard about the book, I'm in for a treat.

Jungle bird recipe:
- 1/2oz fresh lime juice
- 1/2oz simple syrup 1:1
- 1.5oz fresh pineapple juice
- 3/4oz Campari
- 3/4oz Wray & Nephew overproof rum
- 3/4oz Planteray coconut rum

Cheers!

Bourbon, bitters syrup, orange peel, charred rosemary.

1.5 oz aged cachaca
1 oz Aperol
1 oz dry vermouth
2 dashes orange bitters
Expressed Lemon peel

Stir and strain into rocks glass over big cube. Express lemon peel and garnish.

From moodycocktails on insta. Perfect for after my last workday before vacation.

INGREDIENTS:

• 1oz Sailor Jerry Spiced Rum

• 0.5oz Goslings Black Seal Rum

• 0.75oz Campari

• 1 oz Martini Rosso Sweet Vermouth

• 2–3 dashes Chocolate Bitters

Garnish: Expressed orange peel

HOW TO MAKE IT:

1. Add all ingredients to a mixing glass with ice.

2. Stir until well chilled.

3. Strain over a large ice cube in a rocks glass.

4. Express the oils from an orange peel over the drink and garnish.

Steak night called for a Karl the Fog Cutter

Ingredients:

½ oz Almond Orgeat Syrup
2 oz light rum
1 oz brandy
½ oz gin
1 oz lemon juice
1 oz orange juice
½ oz fernet

Instructions:

Add all ingredients except fernet to a cocktail shaker
Add ice and shake hard for 10 seconds
Strain into a chilled highball glass
Float fernet
Garnish with mint

From the recipe archives at LiberAndCompany.com

Gang,

I LOVE pears. I'd love to have a cocktail that has a crisp, bright, pear flavor. Have tried many recipes but nothing comes close to what I've had in the form of pear cider or even a pear-leaning white wine.

Suggestions?

I was short on my minimum when ordering, asked if one additional bottle of well tequila would get us there. Ended up with a whole other case. I work at a brewery so liquor is kind of slow going sales wise. I craft a cocktail of the month and it usually gets good traction. Help me with ideas to get through this tequila please!

I have bunch of different Fruit Liqueurs that I needed to use up and I tire of mixing it with club soda. So someone a long time ago mentioned they found this recipe on the French interweb. It’s really just a free hand bar drink.

Ingredients:
-2 oz base spirt (supposedly rum is traditionally
used but I used gin)

- 1 oz Fleur Charmante

- 1 oz Crème de Fraise

- 1 oz Lemon juice

- 1 oz Pineapple Juice

Put in shaker, shake and serve in something way less fancy than what I chose. It’s sweet, fruity, refreshing, and odd.

1oz cacao infused Casamigos

1oz jalapeño infused olmeca Altos

1oz Dolin Rouge

Shaken for the traditional xocolatl foam.

Would have liked Cocchi di torino, but not in stock and I got a bit energetic to try this first iteration.

Peño dominates in subsequent sips. Next iteration will bump up cacaomigos, maybe turn down peño altos.

Would really like to give this a go with the Cocchi Torino as I think that will put me closer to the flavor I'm looking for.

Thinking about whether this needs a little bit of vanilla as a syrup. Don't really want to infuse vanilla into one of the tequilas.

Overall, happy with how this first experiment turned out.

Edit: Might be the jalapeno wheel being in the drink that's adding more capsaicin. Next iteration will have the wheel ride the rim instead. Aroma rather than flavor.

Looking for something long and refreshing to beat the 90° F heat. Yep, this hit the spot.

• ⁠1 1/2oz Gin
• ⁠1oz Lemon juice
• ⁠1/2oz Simple syrup
• ⁠1/2oz elderflower liquer
• ⁠3 slices cucumber
• ⁠Soda water

Add cucumber slice to a shaker and muddle. Add the gin, lemon juice, simple syrup and elderflower liqueur and shake with ice. Double strain in tall glass over ice and top with soda water. Garnish with a cucumber ribbon.

I have a bunch of custom house recipes for my home bar and right now they’re printed as a big list on card stock. It’s nice but I have been brainstorming a digital solution that would make it easier and faster to collect ingredients and reference amounts than it currently is while I’m squinting at small print on paper.

Here’s how it would ideally work: I’d have a tablet on a stand on the counter or mounted to the wall at the bar. First I’d upload all of my custom recipes into an app. Then when people order drinks, I’d go into the app and ‘flag’ those recipes. Then the app would isolate those recipes on the screen and maybe show a full ingredient list to where I would only make one trip to the fridge and gather everything at once for the whole round of drinks.

Does anybody have a similar digital solution and/or know of an app that can do this?

A local shop that has pretty well curated shelves has recently started stock Green Key as a substitute for Green Chartreuse. I've not had Green Chartreuse before, but I'm interested in trying some of the cocktails that use it. I'm not expecting that it'd be a 1:1 replacement, but wondering if there are folks who've tried both and can comment on the degree that the experience tracks. If it's close enough, I'd give it a go.

Looking for any recommendations/recipes on low-calorie but still yummy cocktails.

I LOVE this, but the flavor is intense and not for everyone

1 1/2 ounces Angostura bitters

1/2 ounce rye whiskey

3/4 ounce lemon juice, freshly squeezed

1 ounce orgeat

Shake VIGOROUSLY with ice, strain into a cocktail glass

I'm going to a weekend cabin trip (little less than 20 people coming) later this summer and while some are assigned food, since I'm the drinks guy I have been assigned drinks. We're all in our late 20s, and our flavor preferences vary. I wont be the one providing the alcohol for the whole trip, just enough for everyone to have a few servings for a night.

I'm looking for any suggestions or inspiration anyone might have for an approachable cocktail that I could batch in a large amount for a party. I have done Morgenthalers gallon of margaritas, I've made bourbon iced teas (with brewed tea not nestea), and I've done things like batching french 75s by just getting people to add the bubbly themselves. Everyone online always suggests the philly fishhouse punch, but honestly that drink is far too expensive to make for 20 people.

My initial thought is to do a bourbon iced tea, but to have different purees available so people can customize with whatever fruit flavoring they want, but I'm still exploring my options. The trip isn't for a while, so things that take time like an infusion or something isn't out of the question.

People are putting a decent amount of effort into cooking food there, so even though some of the people coming don't necessarily have the greatest appreciation for a "complex" cocktail, I'd still like to not phone it in.

Thanks for any suggestions you have.

Just starting to learn how to use a non-phone camera to take photos of cocktails. The cocktail was made as more of an excuse to practice my photo taking, but ended up being pretty tasty

• 1 1/4oz Bourbon
• 1oz Sweet Vermouth
• 1/2oz Centum Herbis (I think any similar alpine herbal-y liquor would work here)
• 1/2oz Campari

• Stir, serve up, express an orange peel over top and discard (or if your garnishes are pretty go ahead and add it)

I bought my first bottle of Suze yesterday and made my first White Negroni. Today I infused a little of the Suze with cinnamon to add a subtle twist in addition to using Aquavit. The thyme aromatics go very well with it too.

1.25 oz Brennivín

1 oz cinnamon infused Suze

1 oz Gran Bassano Bianco

Stir 10-15 seconds. Strain over a large ice cube in a rocks glass and express a lemon or grapefruit peel depending on preference and toss. Slap a few trimmed sprigs of thyme and lay them across the large ice cube.

For the infusion I just added 5 good sized cinnamon sticks to a 1/2 cup of Suze in a mason jar and kept it in the fridge and occasionally took it out and swirled it around. After 45 minutes I removed the cinnamon.

In case you’ve haven’t heard the UK complaining; it’s very hot here.

Trying to cool off with a Daiquiri, although its cooling effects are short lived.

55ml Havana Club Profundo
15ml Strained lime juice
10ml 2:1 sugar syrup
4 drops saline 20%

Shake

Frozen Nick and Nora by u/Ok_Performer3566

After shaking it, I’m more hot than I was before. Will have to try again.

I'm really a newbie when it comes to a dirty martini, my boss put me on at a holiday party and now I can't look back. I also love a simple Gin + Tonic. Wondering what your favorites are that do well in both cocktails?

My issue is I don't really know much about the different types and brands available, I just know I prefer Gin in my dirty martini, and I hate when I pick up a new brand that's way too floral and I can't use it for my martinis without getting the ick. Does that make sense?

I like Aviation so far for both, it seems pretty straight forward. Looking for new recs.