submitted by /u/lemon_epoxy [visit reddit] [comments ..read more

Looking to see if anyone has used this liqueur in place of green chartreuse. My local liquor store is recommending it but I can’t find much info on a comparison or review submitted by /u/Scroll427 [visit reddit] [comments ..read more

I've got local cherries coming out of my ears. Maybe I should preserve some for cocktails? I normally just buy luxardo cherries. Are homemade better? Anyone have any favorite recipes/techniques? Most importantly, do they have to be refrigerated? submitted by /u/Diminished-Fifth [visit reddit] [comments ..read more

Have been given a somewhat vague recipe that includes a peach puree. This isn't a product available locally to me, so I need to make it myself. The cocktail spec does not include any form of sugar syrup, and having tasted the recipe with a purely peach puree it is nowhere near sweet enough. Is the common assumption that a puree = 50/50 fruit and sugar for example? Seems to vary for every recipe I see online, for example in Tropical Standard the mango puree recipe is 300g mango, 150g water, 90g sugar and a tiny bit of citric acid. I have tried the recipe with 50/50 fruit and sugar and it seems ..read more

I'm stuck in Dubai for a few more days, what are some good cocktail bars - ideally without the nightclub music. I saw Salmon Guru and Paridiso on the map but I have already been to the Barcelona branchs of both of those so looking for something different. I just came back from Japan trip with absolutely amazing bars so I'm feeling a bit picky haha. (Shoutout to SG club and Trench). Really I just need one solid recommendation to get me started then I'm sure a bartender can set me on my way. Preference towards classics, herbal or creative. Don't care much for presentation heavy places. So far I ..read more

Wanted something properly sour and unassuming to give the cloudy day a bit of zing and ease me into TGIF mood. Freshly squeezed lemon juice: 40ml Mezcal: a bit, maybe 3-5ml (the flavor in this one is really intense, you can still immediately feel it) Cointreau: 20 ml Tequila: 30 ml Elderflower cordial: 10ml (+1 small trayful of ice, stirred) https://preview.redd.it/sze84ejx6ved1.jpg?width=1754&format=pjpg&auto=webp&s=3ae9fc8e940a095b77070e00bc417c30c520eba9 Planned to mix just the first 4 ingredients, but it was too much in-your-face, and I feel like adding a touch of somethin ..read more

Hi all! I’m working on a new menu drink, and I wanted to do an infused Martini with vermouth pearls. I’m struggling to find references on how to keep them with a longer hold time/make them to order with a relatively safe bar setup. If anyone has any experience with this/has any answers I might not have found then I’d love some input! Thanks for your time! submitted by /u/WrenTheWretched [visit reddit] [comments ..read more

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submitted by /u/MixedDrinkMixtape [visit reddit] [comments ..read more

I had some red wine leftovers and made a 1:1 sugar syrup out of it. I have a thought about making a cocktail with the red wine syrup and cold brew coffee. Maybe with vodka as base spirit and as a sour-style cocktail. Is this a good idea? If so, what would you make of it? Please share your thoughts ?? submitted by /u/Hot_voodoo [visit reddit] [comments ..read more