I've taken to adding cloves to my old fashioneds after a bartender did it and blew my mind. The thing is, I'm a big fan of the cloves in my drink, I'm not a big fan of getting them directly in my mouth. Any ideas on how I can enjoy a clove in my drink and keep it in my drink? submitted by /u/mstarrbrannigan [visit reddit] [comments ..read more

Hello everyone. My current struggle is on how to properly implement spices into my concoctions. Part of me tells me that an infusion or syrup is best, but the other part of me wants to make a tincture & really elaborate the spice in the cocktail (not that I have much experience). The main questions I find myself asking is: how much do I use? Do I put it in syrup or infusion? Is there a better way to determine how much to use? Fun fact: my cooking experience is limited to 2 Boy Scout trips; endless dining orders & hot pockets. Generally I’ve been doing well either food and I’m actively ..read more

I swear, as recently as a year back I could walk into any liquor store around here (Boston MA area) and find sloe gin. Now, it's damn near impossible to find. Total Wine still carries Plymouth, but NO local liquor store does, not even the high end ones that curate a pretty wide selection. What the heck happened? Is it like Chartreuse or Dry Curacao, where it got super popular after everyone turned home bartender during the pandemic and production hasn't kept up? Or is this a regional thing and the whole Northeast just collectively decided sloe gin was passé? submitted by /u/Andrew-Winson [vi ..read more

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

Hi! Currently creating a new cocktail menu for my bar and we are playing around with infused spirits (say vodka with orange peels for example) with the intent of putting it into a spray bottle to mist the top of a drink. We’ve made a couple with just vodka and fruit peels but the scent doesn’t last longer than a second or so once sprayed onto a drink. Any insight on how we can make the scent stronger/last longer? Adding an oil of some sort perhaps? submitted by /u/cewchie [visit reddit] [comments ..read more

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

Finally after two weeks without rest I have my day off tomorrow and I decided to spent my night playing games, watching some nostalgic TV shows and drinking a few cocktails. Just took one photo of one of them. This cosmopolitan have a little twist of hazelnut as I used a Hazelnut infused vodka. So basically the recipe is: 1/½ oz Hazelnut Vodka 1oz Countreau 1oz Lime juice 1oz Cranberry Juice The hazelnut definitely add an extra layer to it and I was quiet surprised about how good it matched the cocktail. Also, first time posting. Hello to all of ya! submitted by /u/outerspace69 [visit ..read more

Yes exactly same problem everybody thinks I’m going mad. I own bar and can’t get Bacardi to respond!!! submitted by /u/Vegetable_Bath_3074 [visit reddit] [comments ..read more

I haven’t willingly touched vodka since high school, but my sister bought these from a store she works at for literal cents. I know none of these are even close to middle shelf, but any recipes out there to make these bearable to drink? submitted by /u/Dear_Towel_2989 [visit reddit] [comments ..read more

I’ve been a hobby mixologist for a while now, and I love to branch out and try anything I can mix with the ingredients I have at home. One day, I realized that I had yet to try a classic Sazerac cocktail, so I bought some Peychaud’s bitters and followed a recipe online to start mixing. I was excited, since I love absinthe and whiskey, so this was sure to be a curious blend! But when I I finally poured the mixture into a glass and garnished it with a fresh lemon twist, raised the aromatic concoction to my nose and finally took a sip… It tastes like sweet rye whiskey… So I tried a different rec ..read more