Cocktails, the libationary art!

Pausing dry July for one drink, streets are too flooded to get to yoga and it's been an eventful month.

1.5 oz bourbon (any whiskey would be good)

.75 oz Amaro Toscano (would not substitute another)

.75 lemon juice

Shake together then stir in

3 oz dry or sweet full flavored ginger beer (mine is home fermented, spicy and dry but a strong and sweet one would also work)

Really hitting the spot, the Toscana and ginger reminds me of gingerbread. An aperitif before supper then back to none for another week. Usually my one drink of July is historically on the 15th so made it an extra week!

I have introduced my downtown PNW city dive to malort, got my distributor to pick it up, and most people love/hate malort. We usually have rows of 6 different flavors of jello shots. Whatevs, they sell. We've been joking for 3 years now for April fools day doing malort, unflavored, food coloring shots and sneaking them into the actual peach/lime/orange/whatevs. I finally brought it unflavored gelatin and made the malort jello shots. Tonight is a test run.

This sounds delicious and right up my alley, but a Paloma is so simple and easy and perfect, and with only an oz of grapefruit soda I'm not sure this is even a Paloma variation.

• 2 oz rum
• 1 oz banana liqueur
• 1 oz coffee liqueur
• 2 oz half and half
• 1 whole banana
• ice

Had one of these on vacation and decided to try it at home but wanted to cut back on the ice. This one was considerably more boozy than the previous so I suspect the bar was cutting back considerably on the rum or the ice does more to mellow it than I expected. Either way I still enjoyed it and recommend it especially if you have some extra ripe bananas to use and don't feel like making banana bread

From Punch.

I am making ginger beer this week and sort of dreaming about what to do with it after my Dry July. I don't have the minty Fernet, but may aquire it to try this.

• 4cl gin
• 2.5cl lemon juice
• 3cl cream
• 1cl galliano
• 1.5cl rhubarb&strawberry syrup

Recipe is in the non alcoholic pinned post.

Funny looking but really good. Made a half batch of the Verdita syrup, my jalapeno was not spicy but I guess that's better than too spicy. Mojito Mint.

Next one I may use tepache, not tonic, and spicy it with some fire tincture. But it's very good.

What are you, some kind of loser? What are you doing sipping that GONSTER? Don't you know that's a child's drink? What you need is a nice chilled (but not cold) Black Pennuiss in your mouth. You will never regret a Black Pennuiss.

So easy to make, even YOU can do it!

You will need:

• 1 can Pepsi Nitro (chilled)

• 1 Guinness (room-temperature)

• Bacardi Black

How to make a Black Pennuiss

In a chilled pint glass, add one half shot (1oz) of Bacardi Black (No liquor = Pennuiss Basic; Double Shot = Big Black Pennuiss).

Pour approx. 7oz of chilled Pepsi Nitro to the glass.

Finish by pouring approx. 7oz of Guinness into the glass. (Tip: pour the beer over a spoon to keep the layers separated (hard to see in this pic, but it's definitely there)).

This post is styled as a shitpost but these things are legitimately delicious. I've been drinking them all week. The acidity of the Pepsi is a great chaser to the richness of the Guinness, but the Bacardi in the bottom layer keeps things interesting even after you've finished your beer.

This is lovely, and pretty much right what it says on the tin. Delicious! The smokiness of the mezcal goes nicely with the flamed orange twist.

• 1 oz mezcal
• 1 oz sweet vermouth
• 1 oz Campari
• flamed orange twist garnish

Stir with ice, strain into the glass, then flame the orange twist over the cocktail and discard the orange.

I made today a pineapple margarita with mezcal, tequila, lime, and the fresh pineapple juice. One more day before I start Dry July and I would like a banger, this is good but not great.

Any suggestions for this weekend, also anything interesting and pineapple not alcoholic would also be most welcome. I am making tepache, but it's not done will make ginger beer, have mint in the garden, have tonic water, will probably buy some Chinotto soda too.

Apparently we were a bitter bunch in June!

This is delicious. Fruity, tart, round in flavor.

2oz cognac

1oz Giffard Abricot

1oz Heirloom Pineapple Amaro

1oz lemon (a little more than an ounce, lemon was juicy)

Shake everything, a coupe would be ideal but it's too hot now to have an outdoor drink without ice. I wouldn't make any substitutions or corrections so it should probably have a name, but I can't think of one. The cognac and apricot are French, the Amaro is American Hipster, the flavor smooth as hell, feel this should be easy but my brain is fried from work.

This is one I saw linked on a punch article that @rbwells posted last week, from Daisuke Ito. It’s simple, elegant, and the scotch balances nicely with Bénédictine. I would have this again!

• 1 oz scotch
• 1/2 oz Bénédictine
• 1/2 oz lemon juice

This quantity was good in a Nick and Nora, but I’d double it for a coupe next time.

The rain lilies are happy, and I am enjoying the rain with a paper plane. So happy the rainy season has arrived at last.

What are y'all drinking?

Well, this was quite a journey but it's good.

I was going to have a margarita with our dinner of chicken and black bean enchiladas, oh no, used almost all the tequila making a batch of margarita and one of Paloma for memorial day. Ok, plug the gap with mezcal, the good one. Measure the juice from my measley lime, nope not enough, juice my last lime, well now it's too much but I don't want to waste it. So a smidge of simple. I'll be damned, it ended up very good but I do think it is because of the good mezcal.

1oz Tequila Ocho claro

1oz Del Maguey Chichicapa

1oz orange liqueur

1.25 oz lime

.25oz simple (1/1)

Punch has such good articles. Any Germans who can confirm this is a local drink? I've never heard of it. I particularly liked the line:

"The simplest cocktails have the smallest margin for error."

Keeping up with my little chartreuse theme, here is my all-time favorite equal-parts cocktail.

• 1oz London dry gin
• 1oz green chartreuse
• 1oz maraschino liqueur
• 1oz lime juice

Seriously, so good! Tart, complex, refreshing; it really has it all.

I am making tepache, and juiced the fruit of the pineapples. This is heavenly, if you don't have the pineapple Amaro a spiced and slightly bitter but not too heavy amaro, like Toscana might work, or Ancho Reyes original but I highly recommend the Heirloom for fruity drinks, it's so good.

2 oz fresh pineapple juice

2 oz bourbon (stronger is better)

1 oz Heirloom Pineapple Amaro

1 oz lime juice

Tajin

I first mashed the tajin in a mortar and pestle. Wiped the rim of the glass with the squished lime and rolled it in the tajin, put big ice cube in the glass. Then shake everything else together and pour into prepared glass. My pineapple juice is very, very sweet this time, you might need to adjust if you have a more acidic one.

Happy first birthday to Cocktails@lemmy-world!

For June, the challenge is a hot cocktail - either spicy or literally hot. Bring on the heat! Warm yourself if you are in the southern hemisphere, or cool off with a spicy spicy drink if it's summer (it is very much summer here).

No specified ingredient this round, doesn't have to be alcoholic but must contain at least three ingredients, most upvoted wins.

I was having a cocktail of cognac, apricot liqueur, and lemon juice, and thinking we could have a game. Make a drink using one of the ingredients in the previous drink. So to start - a drink with cognac, apricot liqueur, or lemon juice.

One more rule: don't repeat the chosen ingredient - so Ruaidhrigh brought the lemon juice from the first drink into the amaretto sour - next drink can't use lemon as the one ingredient brought forward.

I like Punch's "bring back the" series. Readable and interesting, often like this one, new versions of old forgotten drinks. I wouldn't go to the trouble of making peach bitters, and not sure I could handle something so sweet but the flavors seem mighty interesting.

I'm kicking off a long weekend with a paper plane with one oz of cognac added. Perfect.

Has anyone tried Frapin 1270, their entry level congac? I have the namesake perfume and like it a lot, but that doesn't seem like a good enough reason to buy the booze.

A hybrid.

2oz tequila

2oz fresh grapefruit juice

1 oz fresh lime juice

1/2 oz Campari

1/2 oz simple syrup

Shake all, add 2 oz fizzy water, dirty pour into glass.

Delicious, honestly. Increase the sugar if you want it more Paloma like, or more of the Topo Chico, to make one like like Texas ranch water. Sub mezcal if you really hate Campari, but you may like it in this.