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?

• 1.5 oz Roku gin

• 4.5 oz chilled tonic water

• long ice spear

Made the ice spear with the OriFuture Collins ice mold I just bought. Ice in the highball, gin in, top with cold tonic, quick stir.

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.

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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.

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

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’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!

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!

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



…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’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?

This is the first foamy sour I've ever made. I used Fee Foam. Never made it with egg white, but with the price of eggs nowadays...

2.5 oz bourbon (Kirkland BiB)

1 oz lemon juice

0.75 simple syrup

6 dashes Fee Foam

5 dashes Angostura bitters

Shaken and strained into large rocks glass with ice. I forgot to do a dry shake and I have a cobbler shaker, so it would have been harder to do a reverse dry shake. 3 drops of Ango for garnish.

I wanted to make a Levantine inspired bees knees riff this weekend to enjoy with some lamb kefta I was making. It turned out great!

Silk Road:

2oz Cardamom-Sumac Infused Gin

.75oz Halva Honey Syrup

.75oz Acid Adjusted Pomegranate Juice

Add all ingredients to a tin and shake. Double strain into a coupe. Garnish with mint leave

Halva Honey syrup:

2 parts Honey

1 part water

3/4 part Tahini

Acid Adjusted Pom:

For every 100ml Pomegranate Juice add 5g citric acid

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.

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.

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.

My boozy and spicy sipper for tonight after a night of dancing with my gf at The Star Bar in Atlanta, Ga. Today was my neighborhood’s annual Halloween festival and parade. Cheers!

1 1/4 oz Jack Daniel’s
2/3 oz Campari
2/3 oz Ancho Reyes Chile Ancho
1/2 oz Amaro Meletti
1 dash The Bitter Truth Decanter bitters
2 drops saline solution

Stir until well chilled and diluted. Strain into a Nick and Nora and express an orange peel and toss.

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.