Wrong thread, but please share somewhere your recipe or method.

I need that recipe!

SpiderDude said:

---

Holiday Cocktail Recipes I wrote down from my IG feed:

---

Here it is BrokeAss!

Vanilla Cinnamon Maple Whiskey Sour on the top!

Thanks!

https://www.instagram.com/reel/CmNCQ3xgbAR/?igshid=YmMyMTA2M2Y=

Next level cocktail this is.

RIP to my liver

Edit: Sorry wrong thread.

beagle2009 said:

---

RIP to my liver

---

What's the recipe.

I want to drink that and dive into it.

MarathonAg12 said:

---

beagle2009 said:

---

RIP to my liver

---

What's the recipe.

I want to drink that and dive into it.

---

Bourbon
Aperol
Prosecco
Bitters
Squeeze of orange
Orange slice

I'm just scaling down the Smuggler's Cove recipe. I can look at the book later and post it. My big complaint with all the recipes in that book is the sugar:water ratio. Once you refrigerate it the sugar can't remain in solution and you wind up with a large percentage of sugar crystalized on the bottom of your bottle.

That sounds nice and refreshing. Probably give it a go later today.

Yum!

Loos good.

This is my goal this year. Expand my liquor options and make more cocktails for guests during get togethers.

What are key things to offer a few different choices of cocktails?

Learn what cocktails are riffs on others. For example, a Negroni becomes a Boulevardier by switching out gin for bourbon.

What gin do I need to keep on hand.

You really need to try a few to see what you like. I like Tanqueray no 10 but it's not for everyone.

I use Ford's because it makes a great martini but can be used as a mixer as well.

HTownAg98 said:

---

Learn what cocktails are riffs on others. For example, a Negroni becomes a Boulevardier by switching out gin for bourbon.

---

And swapping the gin for mezcal makes for a great riff as well. It's probably my favorite Negroni variant. Jamaican rum also makes an interesting Negroni.

Another good cocktail that can be changed to match your mood is the sour. I like to do bourbon and amaretto or bourbon and apricot liquer for a change of pace.

AgsMnn said:

---

What gin do I need to keep on hand.

---

If I started a cocktail bar tomorrow my well options would be:
- Old Forester Rye
- Early Times Bourbon. Sorry Knob Creek I love you too but you're a bit much for a well.
- Fords Gin (Waterloo No. 9 a good local option)
- Wheatley Vodka
- Flor de Cana White Rum
- Presidente Brandy
- Exotico Silver Tequila (must be 100% agave)
- 400 Conejos Mezcal

HTownAg98 said:

---

I use Ford's because it makes a great martini but can be used as a mixer as well.

---

A bartenders favorite.

https://theeducatedbarfly.com/fall-back/

jh0400 said:

---

HTownAg98 said:

---

Learn what cocktails are riffs on others. For example, a Negroni becomes a Boulevardier by switching out gin for bourbon.

---

And swapping the gin for mezcal makes for a great riff as well. It's probably my favorite Negroni variant. Jamaican rum also makes an interesting Negroni.

Another good cocktail that can be changed to match your mood is the sour. I like to do bourbon and amaretto or bourbon and apricot liquer for a change of pace.

---

Speaking my love language with that last sentence!

AgsMnn said:

---

Loos good.

This is my goal this year. Expand my liquor options and make more cocktails for guests during get togethers.

What are key things to offer a few different choices of cocktails?

---

Amaro is poetically where I'd start. The big 3 to me are Campari, Aperol and Nonino. Lol...meant probably not poetically but I'll allow it. You should also have a dry and sweet vermouth always... keep them in the fridge after opening... never on the shelf or they oxidize. If they do oxidize don't toss. Use them for cooking! I've made some amazing mushrooms using old vermouth! It's hard to give Liqueur recs. There so many!!! Triple sec obviously. No need to splurge on Grand Marnier or Cointreau. Gran Gala is comparable at half the price. If you want to splurge on special "add ons" I'd recommend Absinthe (Pernod Ricard... not the pastis **** though... the high proof big dog) or Green Chartreuse... flower/ herb garden in a bottle!

You made me do it!

I usually use Giffard due to cost and availability, but Roulot is life changing if you can find it and are willing to use a $100+ spirit as a mixer.

Apparently this bottle is currently harder to get than most allocated bourbons.

Streetfighter 02 said:

---

Apparently this bottle is currently harder to get than most allocated bourbons.

---

Chartreuse is having a moment I think. Hear about it a lot in the wine professional scene, and I think that is trickling out and down by word of mouth.

Someone was asking for it in Spec's last month and the worker told him they haven't had it since early in 2022. I only have a bottle of yellow.

AgsMnn said:

---

What gin do I need to keep on hand.

---

I've only recently gotten into gin, but I really like Austin Reserve. It's not super widely available but I think it's delicious. It's also 100 proof

Total Wine in Fort Worth told me he thought he'd be getting chartreuse in today.

This is one of the best Manhattans that I've ever had. Got all the ingredients but I'm still working on getting the ratios right.

That's a mix of a Manhattan and a Black Manhattan.
Do them 50/50 and twice as much bourbon

I picked up some grapefruit at HEB today. Those cold snaps in the valley have done wonders for the citrus, and the grapefruit are exceptional. They're so good you have to cut way back on the sugar in your drink. The last two brown derbys I've had have been excellent. If anyone has some grapefruit juice cocktails they like, let's see them.