Those who don't like aquavit, like my wife, may like this.

1.5 oz aquavit .5 oz dry vermouth .5 oz China China or some other Amer Picon substitute 6-8 mint leaves A couple dashes of creole bitters (or Pechaud's)

Shake on ice Strain into a coupe

(My own recipe)

I am halfway through the Dry July and would like to celebrate but at a loss. I have the following ingredients, and define non alcoholic as non intoxicating not completely alcohol free, so splash of something ok.

N/A liqueurs:

Pathfinder

Seedlip Spice

Other:

Coffee

Coconut water, coconut cream

Tepache de piña

Enough pineapple to make a little pineapple juice

Strawberries

Tonic water

Yuzu lime tonic water

Ginger, lemon, lime, bitters

A pretty full bar, and a small amount of good red wine.

Considering just Pathfinder in tonic, that ends up like Chinola soda. But with all this I just feel like it could be more interesting!

In celebration of today, I present the Guillotine. Old Fashioned variations are always too sweet for me but with extra lemon zest as advised, it goes on the list for August. I will probably be stirring a lemon slice in it.

Hi!

I'm thinking it could be fun to share some syrup ideas, for cocktails or simply with water. What are your favorites? Homemade or commercial, classic or unique :)

For me, I usually have orgeat (with almonds, I haven't tried with other nuts yet) and honey syrup in the fridge. I do also love ginger syrup and passion fruit syrup. I have tried lavender syrup, which was a bit disappointing, but it might have been overstepped.

• 45 ml Rum
• 20 ml Cognac
• 60 ml Orange juice
• 30 ml Lemon juice
• 15 ml Orgeat

Shake everything with ice and serve with crushed ice.

Nice summer cocktail, with the juice and almond. Not fully sure if the cognac makes it through though, maybe replacing it with more rum would be just as good.

So, what are you drinking this weekend? It's tepache for me tonight!

Taking July off (I do dry July every year) but this is going on the list for August!

1 lime

1 spoonful Tajin

2 oz tequila

1/2 oz jalapeno brine

Bottle of Topo Chico

Quarter the lime and use one quarter to make a tajin rim on a glass. Mix the juice of the rest of the lime, the tequila, the brine in the glass, add ice, top with topo chico, keep topping off the glass till it's gone. Then, as is traditional, start over :)

Billed by the book Speakeasy as “the queen of summer cocktails,” this one seemed perfect for a night grilling. And it was! It’s fun, flavorful, and pretty.

• 4 watermelon cubes
• ¾ oz simple syrup
• 1 ½ oz Plymouth Gin
• ½ oz lemon juice
• ½ oz Campari
• 1 watermelon wedge

Muddle the watermelon cubes and syrup in the bottom of a mixing glass until the fruit has turned into a juice. Add the gin, juice, and Campari and fill the glass with 5 large ice cubes. Shake briefly and pour unstrained into a Collins glass. Garnish with the watermelon wedge.

1 oz tequila claro (Tequila Ocho, la mejor)

1/2 oz mezcal

1/2 oz Luxardo Bitter Bianco (see note)

1/4 oz Ancho Reyes rojo

1 oz fresh pineapple juice (see note)

3/4 oz fresh lime juice

1/3 oz agave nectar (again, see note)

Shake all with ice, pour into chilled rocks glass over fresh ice. It is delicious.

Notes: I don't have that luxardo, used half Campari half bitter rhubarb liqueur; doubled the pineapple juice because I literally just made it and it's amazing. This doesn't need 1/3 oz of agave, less is better. Finally - it was quite difficult to make one of these with those teeny measurements. I would recommend making two at a time.

Has anyone made this? I have no allspice dram, to me this looks like a recipe that would make a fantastic pitcher drink for Thanksgiving, it reads fall with the cinnamon & allspice.

cross-posted from: https://discuss.tchncs.de/post/62925433

Source: https://mastodon.social/@VeroniqueB99/116817106180805754

• 60 ml (alcohol-free) gin
• 30 ml lime
• 20 ml cane sugar Sirup
• A hand full of basil

Shake with ice to crush the basil

I just love this drink in the summer. Amazingly refreshing.

When using alcohol-free gin, I like to cut back on the sugar a bit.

• 60 ml rum (I used Appleton Estate)
• 30 ml lime juice
• 30 ml banana syrup

Shake and serve.

It's getting warm here, so it's daiquiri time! I made some syrup from banana peels (mix sugar and banana peels, and let it rest for a few days. No need to heat it up), so I was excited to try it. It goes really well with the aged rum!

1.5 oz rye (Emerald Giant overproof)

0.5oz each of mezcal, Aperol, and Ancho Reyes (rojo)

1 oz lemon juice

Squirt of agave

Shake all with ice, and I would say serve up in a coupe but it's summer, still 90f at 19:00. So I'm having it on ice, and just enjoying the hot weather.

Variation on a Devil's Soul. It would benefit from a float of the Heirloom Pineapple Amaro (and being served up), but had enough oddball ingredients I didn't want to add another. But if you have it, go for it.

2 oz bourbon

3/4 oz lemon

3/4 oz peach liqueur (I used apricot)

2 oz ginger beer

Sprig of mint for muddling and one more for garnish. I used mojito mint, it barely survived our double tap freeze, so it was fresh from the garden.

Mix the first 3 ingredients then use a little of that mix to muddle the mint, then put in the rest & shake with ice, top with ginger beer.

• 60 ml dry vermouth
• 20 ml Bénédictine liqueur
• half barspoon absinthe

Stir with ice and a lemon peel. Serve with a lemon twist.

I just bought a bottle of Bénédictine, and I was excited to try it in a cocktail, as I really like it straight. This works well with the vermouth as a aperitif drink.

The absinthe is strangely not that noticeable, even though it usually tends to be one of the first flavor I taste. I might increase it a bit next time, as I do like it quite a lot haha.

Had to pull out the kitchen scale because all my measuring cups are in the dishwasher. I assume grams are ml but not sure so giving weights here.

50g vodka

25g Mastiha

15g Chartreuse

20g lemon juice

Was meh. I shook some of it with the peel of the lemon, that helped some. Not willing to toss it with the Chartreuse so I spritzed it by adding a bottle of yuzu lime tonic, it's good now but not what I was after.

I was looking for something to do with the mastiha, and had half a lemon but vodka was not the right base for this, I was not feeling gin today, wishing I had grappa or pisco, and I think lime also would have been better than lemon.

But mastiha & Chartreuse - yes. A definite affinity.

Posting because it's so pretty!

2oz bourbon (Evan Williams Bottled-in-Bond)

1 oz lemon juice

1 oz Aperol

1 oz Amaro Nonino

Spoonful of Campari

Shaken with ice and poured over new ice in a frozen glass, then parked in the freezer for 5 minutes because summer is here and it's 32C, 90F outside so everything has to be cooled. But beefed up with the extra whiskey and the Campari it's fine to be diluted a little, better than warm.

Kitten for scale.

1 oz tequila claro

1 oz good mezcal

1/2 oz St Germain

1/2 oz Amaro Nonino

1 oz lemon (was too much so a squirt of agave, would change that to 1/2 oz)

Shake all with ice, and if it wasn't so hot, serve up in a coupe.

The kitten was found in our neighbor's car. Less than one pound, fearless little guy. Currently passed out on my lap. We call him Legolas.

It's getting warm here, so it's time for some frozen drinks!

• 90 ml rum (I used Havana 3y)
• 30 ml lime juice
• handful of frozen raspberries
• a little bit of simple syrup, depending on how tart the raspberries are.

Blend everything with some ice.

Better to make those as a batch, and adjust for taste. The frozen fruits make it hard to get an exact ratio.

Really refreshing, and the increased rum ratio is necessary to be noticeable imo. I might filter it somehow next time, so there are less raspberry seeds, it makes the texture a bit weird.

I forgot to take the picture on the balcony, but it looks better with the sun in the background ^^

Not drinking on weekdays but as my youngest kid is making us supper, I have time for an aperitif.

4oz tepache

4oz light tonic

2oz of the spicy seasonal Publix lemonade (Yuzu/pineapple/habanero - either this is so successful they keep making it or I'm the only one buying it but I think it's the best one they ever made)

It's good. A little spicy, a little bitter and very refreshing.

• 3 oz white wine
• 2 oz campari
• 2 orange wheels
• top with soda water

Mix in the glass with some ice.

Had a little bit of white wine left, and I wanted to see if there was some good cocktail to use it. I'm not sure that's really the kind of drink I like, it mostly tasted like diluted campari (which I guess it is). But I could see it working on a really hot day!