2oz Jamaican rum 3/4 oz orgeat 1/2 triple sec 1 oz lime juice

Shake with ice and strain over fresh ice. Garnish with mint.

I’m just getting into “real” cocktails this is so good

My favorite cocktail at my favorite restaurant is no more, they said it wasn’t very popular but it was my favorite thing to treat myself to. Found the old menu but have no experience making a cocktail and would love any thoughts on how to make this if anyone has ideas:

Shoebill - barreled rum, coffee bitter orange, hazelnut, pineapple, lime

Would greatly appreciate any help or suggestions on amounts, things to buy or just general help. I can try to randomly figure this out but would love to not waste too much ingredients trying to figure it out.

But... Out of Elderflower Liqueur.

However, my wife had bought some Empress Elderflower Rose Gin.

Needed a 4th ingredient I chose Luxardo Maraschino Liqueur.

Did not want 1/4th of the drink to be Luxardo, so I slightly upped the gin and slightly decreased the Luxardo.

1oz Empress Elderflower Rose Gin

3/4 oz Cointreau

3/4 oz Lemon Juice*

1/2 Oz Luxardo Maraschino

*yes, I know, 3 Hail Mary's for the RealLemon. :)

Very tart and and semi-dry (not sweet, not dry).

Strange pulp-like cloudiness after shaking. Maybe straining would have helped, but this could be a reaction of some sort.

Not sure I would do this again, so not looking for a name.

Any suggestions on what you would have done or added instead of Luxardo Maraschino?

1oz each of Campari, Gin and Grassotti Torino Sweet Vermouth

Which sounds appealing, if any? I always passed by this place as a kid and always said I'm gonna go when I'm an adult and can drink 😂😂 I mentioned to my parents I wanted to go a few times but don't think they knew how badly I wanted to go, or it was out of their budget, probably both. So one of these days I'm gonna get around to going and wanna make the most of it, since I hyped it so hard as, "the beautiful rainbow Mexican place" in my mind

Margaritas

Millionaire Margarita Casa Margarita Private Selection Maestro Dobel Diamante Tequila, Grand Marnier and Casa's Famous Margarita mix makes this one rich drink.

Margarita Toro Casa's Famous Margarita with an upside down Coronita.

Spicy Margarita Start with Casa Margarita's famous original margarita and Grand Marnier, then muddled with fresh jalapeño slices.

Blue Island Margarita As blue as the sea! Casa's Famous Margarita mix with blue curaçao and peach schnapps.

Margarita Swirl Frozen margarita swirled with our homemade sangria.

Cadillac Margarita Casa's Original Margarita served with a shot of Gran Gala on the side.

Margarita Flight Our 5 most popular flavors: Strawberry, Mango, Lime, Blue Island & Swirl. Served frozen

Fiesta Margarita Three layers of frozen flavor! Lime, strawberry and mango.

Premium Margarita Casa's Famous Margarita mix blended with your choice of premium tequilas. Choose from over 30 tequilas!

Margaritas De Sabor (Flavors) Strawberry, Mango, Peach, Banana, Guava, Banana-berry. Served frozen

MOJITOS

Original Mojito Rum, fresh squeezed lime juice and fresh mint makes this Cuban classic one refreshing drink!

Strawberry Mojito Puréed strawberries, rum, fresh squeezed lime juice and fresh mint.

Mexican Mojito Cuervo Gold Tequila, fresh squeezed lime juice and fresh mint.

TROPICALES

Daiquiri Mango, guava, peach, strawberry, banana or banana-berry blended with rum, served frozen and topped with whipped cream.

Piña Colada Rum, pineapple juice and cream of coconut, served frozen and topped with whipped cream.

Paloma Simple and refreshing! Made with Casa Margarita Private Selection Maestro Dobel Diamante Tequila, fresh lime and grapefruit soda.

I edited out some that had a very, "what the fuck" description with literally no ingredients listed, but if you've ever been to a 'Casa Margarita' which is a rainbow building and have experince with one not listed, by all means I'm all ears if it was good!

…getting fucked on my tax return. After a month of depression induced reckless spending, a switch in rent payment systems, and filing my taxes, I successfully am poor as fuck. At least I still have some good liquor.

Anyways, money is just a number so here is my paper plane. This was my first time making one of these and it’s absolutely amazing.

Went with my 7 year old heaven hill bottled in bond for this cocktail to really bring in some nice flavor. Here is the recipe:

3/4 oz Amaro Nonino

3/4 oz Aperol

3/4 oz HH BiB

3/4 oz freshly squeezed lemon

Shaken over ice, and double strained into a chilled Nick & Nora.

Expressed a lemon peel on top and then garnished with a lemon peel.

I wanted to make a cocktail recipe that encompasses the aspects of a park close to where I live. I decided to make a Clover Club riff:

1 1/2 Ounces Old Growth Cedar Gin 1/2 Ounces Chartreuse 3/4 Ounces Salmonberry/ Red Currant Simple syrup 3/4 Ounces Lemon Juice 1 Egg White

Instructions: Pour all ingredients in a shaker and dry shake for 20 seconds. Then add ice and shake for another 10-15 seconds. Double strain into a coupe.

Hey guys. I'm putting to together a menu for my speakeasy for a birthday party. While the menu is full of craft cocktails, I want want "joke" cocktail, aimed at the birthday boy. Despite his advanced age, he has a reputation for having the occasional Red Bull & vodka. I'm trying to come up with an elevated version to throw on the bottom of the menu. While it is meant to be a joke, I also want it to be drinkable.

My immediate thought was to go easy, and do a sort of vodka martini with red bull instead of vermouth. If i did a dry version, it could be funny to swirl a small amount of Red Bull in the martini glass to coat it, and then dump it. But at that point it's just a glass of vodka, likely with a lemon twist. If i make it a wet martini, then it's pretty much just a Red Bull & vodka in a fancy glass.

So... who has some ideas? The menu is already a little sour heavy at the moment, so i'm trying not to go that direction. Any thoughts or ideas you have would be appreciated. Thanks!

I recently shook up an azalea and thought while although refreshing, it's a little boring. How would you change the drink to make it more interesting while still remaining an Azalea?

The core recipe is 2 oz vodka 2 oz pineapple 1 oz lemon Splash or grenadine

What are the advantages of Klaris Clear Ice Maker over the simpler ice makers that use a mold and a foam container, such as On the Rocks or Clearly Frozen? (For home use.)

Does it take less effort with Klaris? Or is the ice quality a bit higher? Something else?

One thing I noticed is that Klaris is faster (8-12 hours vs ~16-20 hours), but I guess it's not a big factor since I can just make a batch of ice in advance and store it for 1-2 weeks, so it's always available.

I'm looking to make an ammeretto sour and I want it to be brighter yellow in colour. My current recipe is

60ml Disarrono ammeretto 30ml fresh lemon juice Dash of angustera bitters 15ml egg white

It tastes great but it's a touch on the brown side visually.

Any ideas as to how I can brighten up the appearance and make it more yellow?

An original tiki cocktail that I created after making a syrup from fresh turmeric on a whim one day, inspired by a Delhi Cooler. Now in regular rotation at my house, it’s pretty approachable and features the combo of turmeric and allspice that I love, with herbal notes on the finish.

So I goofed a little bit recently getting Cabbot Trail Maple Whisky which I thought would be a hint of a maple flavour and great for mixing. I surprisingly learned its a very sweet, maple syrup mixed into whisky liquor. Its still a good flavour, but very sweet and strong maple taste.

Looking for some inspiration for a good fridge door cocktail I can make with this which tones down the sweetness and creates a more summer time drink. Thank you for any suggestions 🙏🏽

Mostly a lurker in this sub, but looking to get some recommendations!

4 of us heading to Denver this week for 4 days including a concert at Red Rocks. We have a tentative list so far to check out:

Death & Co Adrift Hell or High Water Union Lodge #1 Retrograde Ohana Room International Church of Cannabis

Yes, we always hit up the tiki bars wherever we go. Are there other bars that you would recommend? Staying near Coors Field area. Thanks!

My friend recently bought me tequila, mezcal, and bitters. I’m a wine drinker just getting into cocktails. I don’t want to purchase a whole bunch of specialized ingredients with which to make drinks but I also don’t like to drink liquor straight. What easy recipes might you recommend to make a citrus-forward cocktail without having to purchase lots of other things?

I am in the process of creating a milk punch cocktail however I am having trouble with the straining. I have tried using cheesecloth and coffee filters and it is getting trapped in the filter and not passing through after a certain amount of time.

I even left it for 24hrs and still it had not passed through. Any ideas?

So, I recall around a year ago I had two cocktails at a bar, with chartreuse and mezcal but that's not important. What was important was the non-alcolic component, which was homemade and following a category of "mix" whereby you needed to have both a bitter and a sweet part, just in order to make that "mix", (which is to be followed by the spiriti and maybe other ingredients of the cocktail you are making).

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But such "mix" between sweet and bitter has a name, a particular one, which I recall to be sadly also a synonim for something produced in England say, in the 19th century.

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Among the many "bitter" or "sweet" ingredients that you can have in this mix, there was cider, possibly apple cider.

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Thank you in advance.