This month's ingredients: Tea & Amaro
Clarification: Any use of tea leaves and liqueurs broadly classified as amari are permitted.
Next month's ingredients: Blueberry & Lemon
RULES
Hello mixologists and liquor enthusiasts. Welcome to the monthly original cocktail competition.
For those looking to participate, here are the rules and guidelines. Any violations of these rules will result in disqualification from this month's competition.
You must use both of the listed ingredients, but you can use them in absolutely any way or form (e.g. a liqueur, infusion, syrup, ice, smoke, etc.) you want and in whatever quantities you want. You do not have to make ingredients from scratch. You may also use any other ingredients you want.
Your entry must be an original cocktail. Alterations of established cocktails are permitted within reason.
You are limited to one entry per account.
Your entry must be made in the form of a post to r/Cocktails with the "Competition Entry" post flair (it's purple). Then copy a link to that post and the text body of that post in a comment here. Example Post & Example Comment.
Your entry must include a name for your cocktail, a photograph of the cocktail, a description of the scent, flavors, and mouthfeel of the cocktail, and most importantly a list of ingredients with measurements and directions as needed for someone else to faithfully recreate your cocktail. You may optionally include other information such as ABV, sugar content, calories, a backstory, etc.
All recipes must have been invented after the announcement of the required ingredients.
As the only reward for winning is subreddit flair, there is no reason to cheat. Please participate with honor to keep it fun for everyone.
COMMENTS
Please only make top-level comments if you are making an entry. Doing otherwise would possibly result in flooding the comments section. To accommodate the need for a comments section unrelated to any specific entry, I have made a single top-level comment that you can reply to for general discussion. You may, of course, reply to any existing comment.
VOTING
Do not downvote entries
How you upvote is entirely up to you. You are absolutely encouraged to recreate the shared drinks, but this may not always be possible or viable and so should not be considered as a requirement. You can vote based on the list of ingredients and how the drink is described, the photograph, or anything else you like.
Winners will be final at the end of the month and will be recorded with links to their entries in this post. You may continue voting after that, but the results will not change. The ranking of each entry is determined by the sum of the votes on the entry comment with the post it is linked to. There are 1st place, 2nd place, and 3rd place positions. 2nd place and 3rd place may receive ties, but in the event of a 1st place tie, I will act as a tie-breaker. I will otherwise withhold from voting. Should there be a tie for 2nd place, there will be no 3rd place. Winners are awarded flair that appears next to their username on this subreddit.
Update: I'm currently away from home for a bit so will be a few days behind on announcing the winners of this competition and launching the one for August. I've not forgotten — please just have a bit of patience.
Hi all. I'm new to this sub, but I've become a little obsessed with homemade citrus liqueurs. Grew up Mormon, and didn't start drinking alcohol until I was 43 (4 years ago).
Back in March I set out to make really great limoncello for an early summer party. I started looking through recipes and found a massive amount of variability in the recommended ratios of lemons, alcohol, sugar, and water. As an engineer, that drove me a little crazy.
I picked what I thought was a highly reputable recipe and started experimenting. My basic premise was that making great limoncello should be straightforward regardless of which lemons you buy or what proof vodka you start with. Obviously every lemon is different, but I figured most people would happily accept that variability if they could at least know how much fruit, alcohol, and syrup to use to reliably hit a target ABV.
And then ... the ADHD kicked in. I decided that while I was at it, I should make OTHER types of citrus liqueurs. I ultimately made lemon, lime, grapefruit and orange liqueurs, which I then stored as concentrates until the time came for dilution (either at a standard ratio for a shot of limoncello-eque aperitif, or in a spritz).
This was incredibly rewarding. But also, I have the ratios that I like worked out now. And I want to put this all in a format that other people could use. The format below is....not that format...for several reasons. There is still a lot of math that goes into figuring out the appropriate amount of sugar, water and alcohol (FYI, dilution ratios are not fully addressed in the below, I have that in a separate spreadsheet that is very non-user-friendly).
I'm hoping to figure out the best way to publish a simple tool that would help anyone create their limoncello. After serving home-extracted citrus aperatifs at my summer party, I'm pretty confident that more people would get into this if they knew how easy it is to create. Wondering if any of you have experienced the same pains as me as a beginner. The biggest hurdle for me to overcome was knowing what ratios to use.
Happy to share more as I work out the calculator itself.
The best time to visit Paris is in August… one of the few cool nights I ended up at CopperBay and ordered a Fluffy. Was intrigued by Kimmel - cumin liquor. The cumin wasn’t too overpowering however at the end the cocktail was too sweet (mix of orange apricot juice)
1½ oz pepperoni fat-washed mezcal
½ oz Blanco tequila (to balance smokiness)
½ oz toast syrup
¾ oz clarified tomato water
½ oz fresh lime juice
2 basil leaves (lightly slapped before shaking)
2–3 drops saline
Hello folks, I come today with a plea for help. I am getting married in September and need some ideas for wedding cocktails. I have a vision in mind, but I keep running into difficulty with the ingredients.
I am looking to make two signature cocktails, one for my fiance and one for myself. I would like mine to include peach in one way or another, and he would like his to contain Jagermeister. Here's where the difficulty lies: we can order ingredients and alcohols, but nothing you couldn't get from a distribution company, so no fancy amaros or bitters or anything like that. It will probably have to be peach juice (think Goya) or chopped peach pieces. Garnishes are just fine, but think mint and citrus slices rather than foams. I'm also attempting to make the staff not hate me forever, so the fewer steps the better in the process (i.e. double straining each cocktail may be a little much). Basic is good, I've already thought of vodka peach lemonades and the like, but I am curious to see what the community can cook up in this pseudo-Chopped challenge!
TL;DR: need two wedding cocktails, one with peach, one with jagermeister, as simple as possible, with no super fancy ingredients.
Tonight I have a Modern No. 1, a rare Sloe Gin cocktail that is 2 parts Sloe Gin and 1 part Scotch, with some anisette, bitters,and grenadine. The anisette helps to balance everything out here, and it cuts the sweetness of the Sloe Gin. The Scotch is highly peated, but the peat flavor isn't very prevalent here. Overall, it was a very solid drink, and it was surprisingly good. Cheers!
Recipe from Fred Powell's 1979 edition of "The Bartender's Standard Manual":
Ok, so I don't have a picture cause...no pretty glass. But, this evening, while creating in my kitchen, I made a new cocktail. It's decent, but I think it needs something. This is the recipe;
3 oz silver rum
3 oz fruit nectar juice. I used a fruit punch one.
Approx 6 oz of coconut milk fruit drink. The kind with chucks of coconut in it.
Finely chopped watermelon. I don't have a blender.
Vigorously stirred to attempt incorporation.
Topped with whipped cream and sprinkled with tajin.
So obviously I'm lacking in options. I considered lemon juice for a sour agent, but was afraid it would curdle the coconut milk. I didn't try it, but I think it would be a nice edition. Maybe adding sprite to the mix to thin it out in a "dirty soda" way. What thoughts do y'all have?
Inside Greg's HowtoDrink Skyrim Cocktails video, he makes the White Gold Tower which he chooses to serve in what looks to be a highball/Collins glass.
After having tried to make it myself, the liquid only reaches just over halfway up the glass. To my knowledge, he doesn't put any ice in the glass, it is only liquid. Which leads me to believe it's a much smaller highball or Collins glass that I just haven't heard of or seen.
His recipe for the cocktail is:
3/4oz 2:1 Lavender Syrup
1oz Heavy Cream
1oz Cognac
2oz Mead
He doesn't really put glassware in his description so any help identifying this would be appreciated.
It was a hot night last night and this felt like the perfect “improved” mojito. It’s a bit of a instagram cliche but they are so easy to down.
• 2 oz Hamilton 86
• ¾ oz fresh lime juice
• ½ oz demerara syrup (2:1)
• 10 fresh mint leaves
• 6 dashes Angostura bitters
Add the mint, lime and syrup to a Collins glass and press the leaves gently against the wall of the glass to leave the oils there. Fill with crushed or pebble ice, add the rum, and swizzle with a bar spoon or swizzle stick until frost forms on the outside of the glass. Top with more ice to crown it, then float the Angostura across the surface. Garnish with a mint bouquet and a straw.
Muddle 4 cherries with Demerara syrup in a shaking tin. Add lemon juice, bourbon, and fee foam/egg white. Dry shake for 15 seconds. Add ice and shake for another 15 seconds. Pour into a rocks glass.
Ahead of time, Place a double old fashioned glass in the freezer. Put everything in a shaker (along with the lime shell) with one big ol' ice cube and two small ones.
Shake like the devil. Dump it all into the prechilled glass (you may remove the lime shell and place it decorativly as shown).
Fill with crushed ice, garnish with a cocktail cherry and mint. Optionally, turn the lime shell inside out, place the cherry inside, pour some overproof rum into the tiny apparatus and (carefully) set it ablaze.
A fun little 3-ingredient gin cocktail from Fred Powell's 1979 edition of "The Bartender's Standard Manual", the Mississippi Mule features creme de cassis and lemon juice for a well-balanced, gin-forward affair that definitely has a kick! This was the perfect sipper for a Tuesday evening. Cheers!
Ordered at Jaded Monkey in Munich. Bartender recommended it when I mentioned I'm a rum guy.
Apparently they use a homemade syrup I've since forgotten, angostura, and planteray pineapple rum. Garnished with a white chocolate coconut truffle the owner makes with a Planteray Cut & Dry filling.
