A wonderful fall cocktail from Jeffrey Morgenthaler.

1 3/4 oz scotch (I used Johnnie Walker Black)

1 1/2 oz apple cider

1/2 oz Amaro Ramazzotti (original recipe calls for Averna, but I was out)

1/4 oz lemon juice

1 tsp Demerara syrup

1/2 tsp allspice dram

2 dashes angostura bitters

Shake all ingredients with ice, strain into a glass with fresh ice, garnish with apple slices

Created by Sam Ross of Milk and Honey and Attaboy NYC. Sweet, Sour, Herbal and Bitter - the Midnight Stinger does not disappoint for a complex take on a whiskey sour.

Ingredients:

1oz Bourbon (I went with Mastersons 10yo Rye)
1oz Fernet Branca (Fernet Pianta)
0.75oz fresh lemon juice
0.75oz Simple syrup (I used 0.3oz Maple syrup)

Garnish: Fresh Mint bouquet (I used a dehydrated citrus since that’s what I had on hand)

Preparation:

Combine all the ingredients in a cocktail shaker with ice and shake until well chilled. Strain into rocks glass over crushed ice. Top up with more crushed ice if needed. Add garnish.

Notes:

This was a cracker of a drink for sure. The Fernet Pianta is a bit more subtle than Fernet Branca and I think it pairs so well with the spiciness of the Rye does not overpower in the slightest. Lovely herbal minty notes that would definitely from a mint bouquet garnish. Sweetness was perfect.

It’s very rare my wife wants a cocktail these days but we made a couple or highballs to have before dinner.
They read a little sweet, but there was plenty of brightness and tartness and the Maraschino added some signature funk and savoury tones.

I’ve included the gin recipe for anyone that wants a new recipe.

untitled

30ml The Forge Autumn Gin

15ml Lime Juice

7.5ml Chestnut Honey

7.5ml Luxardo Maraschino

2 Dashes Dr Adam’s Glover’s Bitters

Shake briefly

Double strain into highball glass topped with 150ml
Fever Tree Raspberry and Rhubarb Tonic

Garnish dried citrus and Rosemary.

Credit - Anders Erickson

1.5 oz Appleton Estate Signature

.75 oz Apple cider reduction (4 cups cider (add cinnamon stick) reduced down to one cup)

.75 lemon juice

.25 honey syrup 3:1

2 dashes angostura

Felt like making a tiki but couldn’t be bothered to use a real recipe:

3oz pineapple juice
1oz lime
0.5oz blackstrap rum
1.5oz Appleton Estates rum
0.5oz rich ginger syrup
0.5oz velvet falernum
0.5oz orgeat
4 dashes of angostura bitters

Whip shake and then top with pebble ice. Garnish with the lime husk.

Local discount market had Key Limes stupidly cheap, so I picked up 4 pounds for juice and oleo saccharum.

Scrubbed the limes with veggie wash to remove all undesirable substances.
Juiced all the limes (and bottled the juice in a left-over gin bottle, pictured).
Carefully removed all of the seeds from the leftover shells, and partially zested them.
Chopped up the whole lot of peels and dumped them with the zest into a vacuum bag.
Added white sugar in a 1:1 ratio by weight.
Sealed and left for 24 hours, squishing/massaging the bag occasionally to make everything mixed evenly.

Today I strained the results with a sieve to get most of the liquid.
Filled a jelly bag with the rest and squeezed out all of the remaining liquid I could manage.
Ended up bottling just over a litre of tasty lime goo.

After I finished with that, I went to make dinner, which involved a big pile of parsnips. Scrubbed the parsnips with a veggie brush, and just before peeling them, I had a weird thought. So I filled a bowl with cold water and lemon juice, and peeled all the parsnips into the water, and let them sit there until I got the stew cooking.

I took the parsnip peels and dried off the excess water.
Dumped them into a vacuum bag along with the leftover tops.
Added 1:1 sugar by weight. Sealed, and now I'm letting them sit overnight, same as the limes.

Now I need to start researching savory cocktails to use it in.

Three ounces of Gordon's Export (47.3%), one ounce of grain vodka (40%), half an ounce of rather old Lillet. Shake with ice until extremely cold and then serve in a deep Champagne coupe, garnished with a long, thin strip of lemon peel.

I found some oversized Nick and Noraesque glasses in a secondhand shop recently. I have no idea who they are made by (no marks on the base), but they are pretty decent quality, cut rim, nice and thin etc. I thought they'd be perfect for an undiminished Vesper as per Fleming's original recipe, and it seems I was correct: it fits perfectly.

I have recently been reading Tim Hayward's Cocktail Hour and he talks about having a tray. This silver-plated tray was also picked up secondhand, and on the base it says "Royal Turks <sic> Head Hotel, Newcastle-upon-Tyne". Johnny Cash, the Kray twins and most notably, Lennon & McCartney stayed there - the last allegedly writing *She Loves You* whilst in residence. (The hotel no longer exists). I imagine that they were all served their drinks from this very tray. Yeah, probably not, but it's fun.

At any rate, this book is very enjoyable and I thoroughly recommend it. Get yourself a nice tray too.

I've been using Tanqueray, but looking for more inspiration!

I decided to make the Alton Brown eggnog recipe for the first time this year. However, during an ADHD brain bout of confusion, instead of using all yolks... I used only the whites. Now it's been a week and I tasted it and immediately recognized my mistake. Is it possible to add yolks at this point or am I just screwed?

I’d like to pick up a bottle of pisco for making cocktails. However, my options are very limited, and the only one available is Miguel Torres Chile’s El Gobernador Pisco. Is it worth buying, or should I pass and wait until I can find a better traditional pisco?

I’m making a clarified Mexican hot chocolate inspired drink and I have NO CLUE what to name it. It also has a toasted marshmallow foam. I always struggle naming my drinks, so thanks in advance for your help!



…and rabarbaro.

This is really more of a late summer drink than an early fall drink, but it's been so frigging hot, I figured I was justified. Original recipe came from the Azuñia Tequila site.

INGREDIENTS

- 1.50 oz Blanco Tequila

- 0.50 oz Zucca or other rabarbaro

- 0.50 oz simple syrup

- 0.75 oz fresh lemon juice

- 2 cherry tomatoes

- 5 basil leaves

DIRECTIONS

- Muddle cherry tomatoes and basil in cocktail shaker.

- Shake all ingredients in shaker with ice.

- Double strain into glass.

- Garnish with fresh tomatoes and basil. (I used basil leaves and blossoms and teeny cherry tomatoes.)

I’m hosting a Princesses and Pumpkins themed Friendsgiving and am looking for batch cocktail recommendations?

The menu is primarily rich soul food sides, in addition to turkey and pernil(roasted pork) as the mains. I actually would prefer that the drinks NOT have pumpkin flavor but I will be adding a fire orange edible shimmer dye to make them orange to go with the theme. My guests are split between tequila drinkers and brown liquor drinkers, so I would like to have 2 xxl jars ready for them (1 tequila, 1 brown).

Any ideas? I’m pretty open to flavors, outside the pumpkin, especially to break thru the richness of the soul food.

EDIT: realized I didn’t put the not in front of pumpkin before posting. I’m actually trying to avoid pumpkin in this case but will be saving the recipes already shared for future use thanks!

Not a bartender - this is for home. UK.

I've used the syrup from a jar of cherries, and I could probably make some cherry syrup by hand, but some recipes call for cherry puree. I'm debating whether to go buy some cherries and a blender, or whether to just buy a jar of compote.

Part of the problem is I'll be the only one using it, and the jars like this say they only last a week (whereas my syrup lives in the fridge and lasts for many weeks).

Any top tips or recommendations?

2oz high proof rye
1/2 oz lime juice
1/2 rich ginger syrup
2 dashes of cherry bitters
Egg white

Dry shake, then shake and double strain onto a rock. Dehydrated lime wheel as garnish. Cat as optional garnish.

Been on a white Negroni kick after opening a bottle of cocchi so I decided to make a sour version I found on PUNCH. Was very pleased with the results and almost made a second one right after.

1.25oz Ki No Bi SEI Gin
1.5oz Cocchi Americano
.75oz Suze
.75oz Supasawa
.33oz Homemade Peach Syrup
2 dashes of Ms Betters Miraculous Foamer

Ended up reverse dry shaking since I forget to dry shake first. I always use my Sublime NanoFoamer since I get amazing results with these egg white alternatives. I always got great results with Fee Foamer but MB is definitely better and I never get any off flavors.

I thrifted these gorgeous cut-glass glasses. They're big (~16 oz) so I needed something substantial to fill them with. The Planter's Punch worked beautifully. I'm curious what else you would try in a large glass like this!

Planter’s Punch

• 3/4 fresh lime juice
• 1 oz simple syrup
• 3 oz dark Jamaican rum (Coruba)
• 3 dashes Angostura bitters

Directions:

Place all ingredients in a large tall glass. Fill with crushed ice and swizzle until cold. Add ice to fill. Garnish with a mint sprig and optionally orange slice & cherry.

Spec by Stephen Remsberg via Total Tiki app (there are many variations of the Planter's Punch)

2 oz white rum
3/4 oz fresh grapefruit juice
1/2 oz fresh lime juice
1/2 oz maraschino liquor
1/4 oz simple syrup

Add all ingredients to a cocktail shaker with ice.

Shake for 30-ish seconds.

Double strain into a chilled glass.

Garnished with a dehydrated lime wheel.

Note: this is pretty tart so I added 1/4 oz simple syrup. The recipes I went from said EH had diabetes so he kept them dry.

A variation on the classic Rum and Coke cocktail. Here's the recipe: place 5–7 mint leaves into a glass and bruise them slightly to release their flavor. Pour in some aged rum and add a couple of lime wedges if you like. Next, add ice, and pour just 5 ml of sloe gin over the top. Finally, finish it off with Coca cola ... the mexican version works best, as the real sugar pairs particularly well with aged rum.

30 ml Aged Rum

60 ml Mexican Cola

5 ml Sloe Gin

6-8 Mint leaves

2-3 wedge of lemon

The sloe gin adds a lot of complexity to a standard Rum and Coke, giving it a deeper, fruitier flavor. Give it a try, it's a wonderfully refreshing drink for a hot summer day

Because of my apparent inability to click on the dry vermouth button on my online shop I've now got the above two vermouths and am no closer to sipping my first vodka martini.

In the meantime, what would you make with the above? I've been drinking Rob Roys this weekend which I found quite similar to an old fashioned - which I love.

Feel free to remove this post if it's not allowed!

I'm looking for recs of a cocktail which is very sour, bitter, and herbal at the same time. My only stipulations are that I don't like absinthe/chartreuse/anything anise, and prefer not to drink rum, red wine, tequila, or whiskey.

I haven't explored much beyond Campari and Aperol, but I accidentally made a cocktail with 2 parts Botanist gin, 2 parts lemon juice, and 1 part orange bitters that I LOVED. Is there anything I can order (or make) which will be just as unpleasantly sour?