Photograph via snooOG

A community of those who particularly enjoy making, drinking, sharing and discussing all things cocktails.

Cocktails and everything related


Rules
0. Read the rest of this sidebar
1. If you post a picture or link, you must include the detailed recipe in comments: measurements, and detailed steps.
1a. If it's from a bar, at least include ingredients and bar name/location
2. Self-Promotion: Do not "hit-and-run" with your blog/instagram
2a. Do not steal content from other community members
3. Be nice to others, a rising tide raises all boats
4. Posts should invite discussion: Posts that serve only to show off pictures of bottles/ice/bars aren't really allowed. A post should promote or invite discussion, for example with interesting context, questions, or thoughts.

Posts not compliant with rules may be removed and user may be banned. If you believe your post was unfairly removed then you can contact the moderators for an appeal.


We've put our favorite content on our wiki including a starter's guide to cocktails, best beginner's cocktail books, and the World Wide Bar Guide! So please check it out!


Also be sure to visit our neighbors!

Specific things to drink

Other things to drink

Making things to drink

Not just things to drink

/r/cocktails

377,272 Subscribers

6

Mandarine Mojito 🍊

I was messing around with some bottles and stuff I had laying around and this came at great!

Recipe:

  • 15 ml Tangueray flor de Sevilla
  • 30 ml Bacardi Carta Blanca
  • 15 ml Monin Lime sirop
  • 1 dash of Angostura
  • Half a mandarine cut in 3 parts
  • Half a spoon brown sugar
  • Top up with green icetea
0 Comments
2025/01/12
18:56 UTC

10

How is this initial order for my home bar?

Hi all, I'm setting up my own bar for the first time. How does this look as an initial order? Anything essential that's missing? Any substitutions you'd make? Thanks in advance!

43 Comments
2025/01/12
18:54 UTC

3

Godfather

My wife confessed that she has never seen Godfather. So that's what was my Saturday evening. And a Godfather to accompany.

Ingredients -

Scotch - 45 ml,

Amaretto - 15 ml.

Ice.

Instructions -

Fill a rocks glass with one giant ice cube. Pour 45ml of Scotch and 15ml of amaretto over the ice. Stir. The drink is ready.

I like it this way. I have had it 1:1 ratio. I have had it 6:1 ratio, but this just hits right. Sweet but not that sweet and I can still taste the scotch.

1 Comment
2025/01/12
18:34 UTC

8

Cocktail For Every NFL Team: Pittsburgh Steelers

11 Comments
2025/01/12
18:30 UTC

68

Jefferey Morgenthaler’s Amaretto Sour

1 1/2 ounces amaretto 3/4 ounce bourbon 1 ounce lemon juice 1 teaspoon rich simple syrup 1/2 ounce egg white

Combine all ingredients in a mixing tin and shake with ice. Strain into a rocks glass over fresh ice. Garnish with a lemon twist.

This drink may as well be a dessert. So good.

16 Comments
2025/01/12
18:03 UTC

1

Cocktail bar recommendations in London, Paris, and Munich

I'm am starting to research what bars I will want to go to (or make reservations) for a trip in about 6 months and am hoping for some recommendations. London, Paris, and Munich are the main cities I'll be visiting.

I typically use an assortment of curated lists/websites to make a hit list, but I often find that discussions bring to light some great places that aren't widely written up.

There's only 2 places I can mention so far. In London, one spot I really want to hit up is American Bar / Savoy Hotel, almost as a pilgrimage because of its historical significance. And in Paris, I visited about 6 years ago and went to Little Red Door and enjoyed it, but want to try other spots. I haven't been or researched Munich yet (which may be more of a beer destination!). Recommendations welcomed!

2 Comments
2025/01/12
17:42 UTC

2

Hoping to get some help with a bottle of Chartreuse

Hey!

A friend is looking to sell me a bottle of yellow chartreuse, I am a huge fan of classic spirits but having trouble with this bottle. They sent over a photo, it has the silver cap, which I would think would indicate it's pre-1980, but the label looks too modern?

Anyone have any other ways to tell how old your chartreuse is? Cheers!

https://preview.redd.it/7nyxunwx7lce1.png?width=584&format=png&auto=webp&s=4545d0669f59356277ca44948835c405e071d04e

2 Comments
2025/01/12
16:12 UTC

11

My mother in law got me this Orange syrup for my birthday, any recommendations for cocktails?

13 Comments
2025/01/12
15:19 UTC

0

I need cool mocktail ideas.

Hello guys. I work in a Hotel Bar and my boss challenged our team to create some new cool mocktails, as a new welcome drink. Any cool recommendations? Appreciate it 🙌

1 Comment
2025/01/12
15:05 UTC

0

What is this?

This is some sugar cookie syrup from Starbucks. Ive had it in an air tight container in the fridge for about two weeks now. What are the clear string things? Is it safe to use?

10 Comments
2025/01/12
13:39 UTC

0

Do you consider a White Russian a flip?

I was trying to see what category this drink might fit into. Seemed like a tricky one then I saw one definition of a flip to be something balanced with egg OR dairy. It put the White Russian as an example. A lot of flip definitions however seem to only be about egg. And if that's the case I'm still not sure where this cocktail goes, if anywhere.

18 Comments
2025/01/12
12:58 UTC

1

So about splitting liquors(Bases and modifiers altogether)...

I've always seen it happen a lot in tiki drinks, especially Mai Tais. So I wanted to try some more split basing(and splitting modifiers too), but I've heard somewhere from the internet that split basing works best on rums and wouldn't really recommend spirits like gin and whisky.

Are there cocktails that are just better when split-based and some better when you use a single base? What cocktails do you guys split? When do you feel the need to split bases?

8 Comments
2025/01/12
11:12 UTC

6

Italian Espresso Martini

Italian Espresso Martini

1.5oz Amaro Averna .5oz Mr. Black 1oz espresso

Shake over ice and strain into a cocktail glass. Garnish with three coffee beans.

This was my dessert after a Hugo Spritz, an Enzoni Royale, and a Brambubble.

G’nite folks!

2 Comments
2025/01/12
10:41 UTC

19

One (sweet) Vermouth To Rule Them All?

I am in the middle of getting ready to start assembling a home bar and am stuck on vermouth. While I know pairing the vermouth to the spirit is the best way to go about things, to start with I'd prefer to just buy a single as a baseline/default while exploring others as time goes on.

For context, my favorite drinks are Negronis, Boulevardiers, and Manhattans. I am looking at Carpano Antica, Cocchi, and Dolin; Price is not a factor at all.

I feel like the Cocchi is favored here in negronis while the Carpano is recommended when using whiskeys but may overpower a negroni. Dolin seems to get the call as a 'workhorse' or when price is more of a concern.

My gut is leaning Carpano, but Cocchi is intriguing. Which would you go with?

47 Comments
2025/01/12
09:46 UTC

0

Hoi An Cocktails

Anyone got the recipe to a ‘Hoi An Rocks’ Cocktail, specifically made st Palm Gardens Resort, Hoi An

2 Comments
2025/01/12
06:59 UTC

1

Trying to use up a bunch of those mini bottles I won in a Xmas stocking. I present: the Cinnabar Island

At a work Xmas event, I won a stocking of a bunch of those mini bottles of things as a door prize. Most of them are things that I'm planning to just drink straight or things that I already had a mix in mind for, but this one little thing of Fireball kept looking at me and making me want to figure out something to do with it. Normally, Fireball is my ice fishing drink, but a 1 oz nip of it is not worth packing out onto the ice.

I took inspiration from reading the Smuggler's Cove book, as well as things like the Autumn Sweater. I think next time I want either a much funkier aged rum or maybe just a full blackstrap rum to amp up the brown sugar flavors to play with the cinnamon better. Definitely a solid starting point though. It's spicy, sweet, a little tart from the lemon, and with surprising depth from the Averna and Bitters.

2oz Aged Rum (I used Flor de Caña 7, but I think this needs more brown sugar flavour next time) 1oz Fireball Cinnamon-flavoured whisky 1oz Amaro Averna 0.75oz lime juice 1 dash Angostura Bitters

Shake over ice, strain into a chilled cocktail glass. A garnish of a little fresh nutmeg or an orange peel would not be a bad idea.

0 Comments
2025/01/12
05:58 UTC

1

Split base rum old fashioned

One of my go to drinks to make when I’m watching a movie or listening to a record and don’t want to fuss around too much. Here’s my current specs:

1/4 oz SC Cinnamon Syrup (2:1) 1/2 oz Oaxacan Rum (Tso’ok) 3/4 oz Blended Aged Rum (Denizen Merchant’s Reserve) 3/4 oz Aged Rhum Agricole (Rhum JM V.S.O.P.) 2 Dashes of Angostura Bitters

I always agonize over what to name my drinks, so I have started naming them after songs that I’m listening to at the time that I think fits the drink. As such, this drink is called Spot Thirteen after a wonderful song by Rozi Plain. I imagine it would be nice served over a large cube in rocks glass garnished with a maraschino cherry on a cocktail pick, but I’m usually too lazy lol. I’m curious, what are your go to drink when you want something quick and dirty?

0 Comments
2025/01/12
05:01 UTC

16

My first original cocktail “Monk’s Dream”

I have been experimenting for a while and finally settled on my first original cocktail.

“Monk’s Dream” named after my favorite jazz musician Thelonious Monk’s album.

1.5 oz - single malt scotch 1oz - 100 proof rye whiskey 3/4 oz - Amaro Nonino 1/2 oz - Benedictine 2 dashes ginger bitters

Garnish - lemon peel

Combine all ingredients in mixing glass. Stir until chilled. Serve in old fashion glass with a big rock ice.

To me seems perfectly balanced between smoky, bitter/sweetness with a touch of citrus to brightened it up.

Try it and let me know what you think!

6 Comments
2025/01/12
04:16 UTC

3

Grapefruit Tuna

i ordered a drink at the bar (grapefruit juice and vodka) and it reeked of tuna. i looked up what bad grapefruit juice can smell like but nothing came up. Can anyone give me an answer?? i’m deeply disgusted and disturbed!

4 Comments
2025/01/12
04:03 UTC

60

What tool or ingredient stepped your game up?

Wondering what was a real game changer for you. We have a great Brumate shaker that has lasted us a few years now, after a bunch of trial and error. We recently got our first bottles of green chartreuse and fernet. I've also eyeing some velvet falernum. What was the ingredient or tool that made a big difference?

87 Comments
2025/01/12
03:18 UTC

5

Cranberry Maple Old Fashioned

1 Comment
2025/01/12
03:03 UTC

3

Matcha Flip

I saw a couple online similar but didn't have sake or a Japanese whisky I wanted to crack open, so I went with Gin.

2 oz. Beefeaters gin 0.75 oz St Germain 1 oz Simple syrup 0.75 oz lemon juice Squirt of coconut cream Whole egg Barspoon matcha powder

Dry shake vigorously , add ice, shake again, and strain into a coupe. Topped with matcha powder sprinkle.

1 Comment
2025/01/12
02:23 UTC

1

Recipe for spiced pear whiskey from On The Rocks?

Need to recreate it. Its tooo good

2 Comments
2025/01/12
02:21 UTC

0

Bought this THC spirit for a “dry” January. Has anyone tried it/do you have any cocktail recipes?

It’s 10mg THC per 1.5oz shot. Not looking to add other alcoholic ingredients, that’d kind of defeat the purpose lol, but I’m open to anything else! I do think adding bitters would be fine, I don’t really count those.

8 Comments
2025/01/12
02:08 UTC

24

Disgruntled Mai Tai

5 Comments
2025/01/12
01:00 UTC

Back To Top