What are /r/cocktails' favorite Products & Services?

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Plasma: 1 cup apple cider, 1.5 oz apple whiskey, 2 oz ginger beer per plasma pack

Packed red blood cells: 1 bottle of red wine, 2 cups grape juice, 1/4 cup lime juice, 1/4 cup cheery heering, 2/3 cup brandy, 1 mini can of ginger ale, 1.5 oz grenadine, divide among bags.

Blood bags: blood bags on amazon

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Looks tasty. Nice garnish! Looing forward to making the recipe.

Keeping a metric jigger around helps with strange fractions. ⅓ oz = 10ml. ⅙ = 5ml. 5ml = 1 teaspoon.

For anyone who likes the purple bluish color.

You can make any gin look like that by soaking gin or any liquor using butterfly pea flowers. When I've used it you can still achieve the color changing affects of blue to purple if you don't soak it too long.

Amazon: Butterfly Pea Tea

Recipe for a 3-liter barrel:

750 ml Rye

750 ml Cognac

750 ml Sweet Vermouth

4½ oz. Benedictine

1½ oz. Angostura Bitters

1½ oz. Peychaud’s Bitters

I got the barrel from amazon, really nice and solid one with a smooth sheen on it. Very happy with it so far!

It's this one! There's food in there too, but the drinks are what I got it for. Ended up expanding my bar quite a bit with things I normally didn't stock, because of all the post-it marked pages with things I wanted to try.

Can't believe no one has said <strong>The Bar Book</strong> by Jeff Morganthaler, aka /u/le_cigar_volante

From the official Amazon description: Written by renowned bartender and cocktail blogger Jeffrey Morgenthaler, The Bar Book is the only technique-driven cocktail handbook out there. This indispensable guide breaks down bartending into essential techniques, and then applies them to building the best drinks. More than 60 recipes illustrate the concepts explored in the text, ranging from juicing, garnishing, carbonating, stirring, and shaking to choosing the correct ice for proper chilling and dilution of a drink. With how-to photography to provide inspiration and guidance, this book breaks new ground for the home cocktail enthusiast.

Here's some high praise from a mutual friend: "...my favorite drinks book of the year is The Bar Book: Elements of Cocktail Technique. Mr. Morgenthaler, a well-regarded Portland, Ore.-based bartender and blogger, notes that a great cocktail requires a combination of three elements: recipe, ingredient and technique. He admits that the first two have been well-plumbed in existing books, then lasers in on the third. Just learning how to make his ingenious but simple "MacGyver Centrifuge" with cheesecloth and a salad spinner to filter fruit juices is nearly worth the cover price." - Wayne Curtis, The Wall Street Journal

I recently purchased the book “Dr. Adam Elmegirab’s Book of Bitters” and have been enjoying it quite a bit. Several great cocktail recipes, including this magnificent beast.

B.F.G.

• 1-1/2 oz Drambuie
• 3/4 oz Cocchi vermouth di Torino
• 1/3 oz Laphroaig 10
• 2 dashes Dr Adam Elmegirab’s Bokers Bitters

Stir all ingredients with ice and strain into a chilled glass. Garnish with a lemon twist.

A fun riff and combination of a Rob Roy and a Rusty Nail. Adam Elmegirab created this drink for the 2010 Drambuie cocktail competition.

You might think it overly sweet, using Drambuie as the base, but the earthy vermouth, and the powerful Islay smoke & peat of the Laphroaig create a wonderful balance.

Note: I used the Laphroaig 10-year cask strength (Batch 006 for those who care) instead of the standard 10-year here. It’s only a teaspoon of booze, but the extra ABV, peat, and smoke do a lot IMO.

The dried stuff works great, but is sometimes a pain.

I also bought this stuff via amazon. Nearly as vibrant as fresh brewing and I've had my current bottle in the fridge for about a year with no degradation.

I’m always on the lookout for new cocktails featuring amaro. Finding one that uses not one, but two is even better.

I haven’t picked up my copy of Amaro, by Brad Thomas Parsons in while, so tonight I dug in looking for something I hadn’t tried.

This is the San Francisco Treat, credited to Sam Levi of The Restaurant at Meadowood in Saint Helena, California.

• 1 oz Fernet Branca
• 1 oz Averna
• 1 oz Dolin Blanc Vermouth

Stir all ingredients together with ice. Strain into a rocks glass. Garnish with a flamed orange twist.

I really like this in the rocks glass, it forces you to shove your nose down in there when you take a sip.

You are immediately confronted by scorched orange oil, menthol from the Branca, and an incredibly well-balanced, dark, herbal sweetness.

Cheers!

How much does Wal-mart sell them for? Because, I've found Amazon to be the cheapest, especially if you buy in five-pound tins. Bought that a year and a half ago and I still haven't gone through half of it.

Death & Co. didn't even stock vodka for I think their first eight years – they were (and mostly still are) pretty anti-vodka, preferring to focus on other spirits. There's only four vodka cocktails in the entire book – two classics (Vesper and Moscow Mule) and two originals (Eagle-Eye Cherry and Rock, Paper, Scissors), and the originals utilize a chocolate vodka rather than a "classic" neutral vodka.

No cocktail book can list every single recipe out there, and it's to be expected that it'd be slim pickings in a book produced by a bar that is generally uninterested in vodka. There are a bunch of classics they don't include – El Presidente and Mimosa, to name just two.

That said, there are tons and tons of Bloody Mary recipes out there - even entire books devoted to it!

The first result on Google is this video, which corroborate the recipe posted here. Equal parts vodka, rum, gin, and blue curacao, two parts sweet and sour mix, topped with lemonade. Sounds terrible in my opinion, but different strokes, etc!

This might be a silly question. But are passion fruit syrups and other syrups the same as used for coffees? Like can this be used in a drink?

Torani Passion Fruit Syrup (1 Single 750 ml bottle) https://www.amazon.com/dp/B0091932RE/ref=cm_sw_r_cp_api_glt_fabc_ENXWPD45HGFFDAV5YRKQ

Im an avid coffee drinker and wondering if I could use one for both.

I have done this many times before for parties/picnics/etc. It is always a big hit and everyone asks about it and throws some compliments. I bought this spigot on Amazon: https://www.amazon.com/gp/product/B000LXX8J6/ref=oh_aui_search_detailpage?ie=UTF8&amp;psc=1 And have used it with watermelons in the summertime, and pumpkins in the fall. Cocktails varying with the seasons as well of course.

Haitian Divorce (from the Bartender's Choice App, which you should definitely support on iOS or Android)

1 1/2 oz. Aged Rum
3/4 oz. Mezcal
1/2 oz. Pedro Ximenez Sherry
3 Dashes Angostura Bitters

Garnish with both a lime and and an orange twist

(This is the actual recipe; that app was created by the people behind Attaboy)

https://www.amazon.com/dp/B00X2XK8O0/ref=cm_sw_r_cp_apa_glt_fabc_FMT6F4Z8B0WJ523VYSH1?_encoding=UTF8&amp;psc=1

Best 10$ I spent! After a day, you have a gallon freezer bag of pebble ice. On top of that, they pop out real easy. Love it!

here

they even come in every size from 2oz to 16 oz, I got the 8oz ones

I have a copy of this book, and it's pretty thorough:

https://www.amazon.com/Bittermans-Field-Guide-Bitters-Amari/dp/1449470696/ref=sr_1_1?ie=UTF8&amp;qid=1491065472&amp;sr=8-1&amp;keywords=bitterman%27s+field+guide+to+bitters+%26+amari

He goes into a lot of detail about he whole process. I recently did a modified recipe out of that book using tonka beans and cacao, and it turned out awesome. Being a bar, you might not be able to use tonka beans though, as the final product is for sale.

Garbage in, garbage out. If you use something like everclear, you're probably going to end up with bitters that have that harsh everclear edge to them. Bitterman himself usually uses alcohol that is about 50%. He uses a blend of higher proof and lower proof alcohols to make the mix. When I made my above mentioned batch, I used Wray and Nephew overproof and El Dorado 3 year. I made mine with rum drinks in mind, so I used rum as a base. You could use bourbon, or whatever else tickles your fancy as your base. Rittenhouse comes out of the bottle at 100 proof.

Any way, read the book. It's full of good info. It's not difficult to make your own tasty bitters. There are several places online to buy your herbs. Mountain Rose herbs had everything I needed except for the tonka beans, which I got off Amazon.

Have fun!

If you just want the black color, you might want to look at blk water. It just has black coloring and is supposed to be tasteless.

blk Spring Water Infused with Fulvic Acid, 16.9 Ounce Bottles (Pack of 24) https://www.amazon.com/dp/B00507A02Q/ref=cm_sw_r_awd_wKJxub1JP8H7D

Besides keeping vermouth in the refrigerator, the second biggest problem we have is oxidation. The idea is to evacuate as much air out of the bottle as possible. That's what all these fancy argon gas replacement systems are for. I highly recommend collapsible bottles. This 800ml if you purchase big bottles or this 500 ml for smaller bottles. Silicone with screw tops are best. Sometimes, simple is better.

Some "craft" bars have taken to make their G&Ts with gin, tonic syrup, and soda water. Sometimes, the tonic syrup is produced in-house. Sometimes, it is a commercial product. When one breaks a simple G&T down into smaller components, one has far more control over the finished product.

Got it on Amazon - I expected it to be paler based on pictures I'd seen of other people making the drink. Came out sort of a urine color :p

Sure! Mixel on the Play Store

I really like it. The dev posted about it here before the full release and seems to be responsive to feedback.

Martinis & Manhattans are your friend.

Actually old fashioneds aren't that bad either, the amount of sugar is so low that it really is negligible. In terms of health & calories, the liquor is way worse for you than the little bit of sugar. All told you're looking at maybe 30 kcals from sugar in an old fashioned.

1. So, citrus peels have essential oils which are used in perfumes, soaps, and cocktails. By squeezing/twisting the peel a certain way, you can spritz this oil onto a drink, giving the drink an aroma. Because this oil is flammable, you can spritz the oil on through a flame, creating a slightly caramelized smell. I wouldn't recommend it on everything, since it's time-consuming and doesn't always add anything. Find a drink that uses it, and let that be your signature drink, if you want this bit of flair to be something you're known for.

2. Even more so than the first, I think it's worth considering if you're actually adding anything to the drink by doing that. Visually it's cool, but I'd prefer that sort of presentation in a glass ball more than I would in my drink, to be perfectly honest. You definitely are able to make an Old Fashioned that way, but it would be strange rather than chic to most drinkers.

This is awesome.

For those that missed his previous post please go check it out. It links to a fantastic old book from 1891. This is where you can go check out the book (only in 12 libraries)

Probably glass rimmers for their margaritas. Something like this.

Take your time. You're not going to have every single ingredient and tool you need right from the get go. Bartending can be an expensive hobby so remember to enjoy yourself while you're learning and accumulating.

If you want more foam, I recommend taking a small spring from a hawthorne strainer (or the spring ball found in a protein shaker bottle) and using that while you dry shake. Also really shake the hell out of your drink (effort, not time wise) when you want to develop a solid foam.

As for getting rid of ice chips, grab a cheap wire mesh strainer from the kitchen section of your local dollar store/Target/etc. Amazon sells them too. Put one of these over your glass while you strain it and you'll never have to worry about ice chips, seeds, or left over particulate from more viscous ingredients ever again.

Hotel Starlino Italian Maraschino Cherries | All-Natural | Gluten Free | Award Winning | 1kg Tin https://www.amazon.com/dp/B0896X5M53/ref=cm_sw_r_cp_api_glc_fabc_k11bGb651T42A?_encoding=UTF8&amp;psc=1

Mixel is pretty much exactly this.

iOS. android

Florence was my favorite city in Italy by a lot. The food was consistently on point. If you have the chance I strongly recommend Trattoria La Casalinga. This was my favorite restaurant that I visited in my 2 week trip to Italy.

You're way underestimating dilution. A 3 oz cocktail should come out to over 4 oz. stirred (as high as 4.5) and probably around 4.5-5 oz shaken. My bar has 5.5 oz coupes and I do a 3.5 oz stirred cocktail. The line comes very close to the top with just a tiny bit of room to avoid spillage. With an egg drink I drop it to 3 oz and get it much like the pic you showed.

Edit: here's Dave Arnold's batched manhattan recipe. In case you can't see it for some reason, he uses 3,250ml booze (1L Carpano and 3 bottles Rye) and 1,700ml water. That'd take a 3 oz. pour up to just over 4.5 in the glass.

I posted about this once before, but I found this recipe that calls for making a mint simple syrup. When I previously posted I hadn't yet tried the syrup I made. Now that I have, I can't recommend it enough. I actually prefer it because I don't have to keep fresh mint around AND I don't have to deal with leaves in my drink. I don't notice any loss in quality, but I haven't tried it side by side with a mint julep made with fresh mint yet.

Add a triple sec, curacao and citrus juices and you have quite a few cocktails covered. Any more will depend on what you want to make.

I highly recommend The 12 Bottle Bar. They are the masters of min/maxing. Unfortunately, it appears their websites are no longer active.

~Good luck!

It looks like a >20oz shaker

Probably this one:

https://www.amazon.com/Elevated-Craft-Hybrid-Cocktail-Shaker/dp/B08V3FX2NG/ref=sr_1_10?dchild=1&amp;keywords=cocktail+shaker&amp;qid=1622235577&amp;sr=8-10

I use it primarily in margaritas. I consistently make Tommy's margarita with pretty unanimous feedback from friends as being the best. I've used it as the sugar component in an Oaxacan Old Fashioned as well.

So to make cocktail syrup, I buy this bottle of organic agave nectar off amazon. To make it into a usable cocktail syrup I simply cut it 1:1 with water. Super easy.

When you're buying agave sweetener, you want to look for one that's solely agave. I believe 100% agave is labeled as agave NECTAR, as opposed to SYRUP.

The Tommy's Margarita, by the way is: • 2 oz good quality blanco tequila (again, stick with 100% agave..) • 1 oz fresh squeezed lime • 1 oz agave syrup (1:1 agave nectar and water mix)

Shake, pour over cracked ice, salted rim if you prefer. Drink!

It's an Ultima Thule double Old Fashioned glass. I got it at a store in Vancouver (Vancouver Special). Amazon appears to have them but the price is hilariously bad.

I’m relatively new to cocktail making as well. When I make my syrups, I use the bigger flip-top bottles like some restaurants use as water bottles for your table.

Anyway, I make simple, Acacia (honey) syrup, (2:1) cane sugar syrup, and Demerara. Obviously, simple is used a lot like you said, so I usually make a decent amount. I order Acacia honey online so I make what I can from the jar. (I pour/scoop the honey into a measuring cup, then add equal parts water and shake.) Cane syrup isn’t used as much as simple, but I still make a decent amount. Demerara is hardly used in normal cocktails so you really don’t have to make a ton of that.

Any time a recipe calls for raspberry syrup, etc, I’ll just use simple and muddle whatever fruit/berries with it. It usually ends up tasting better that way anyway.

Whatever I have leftover, I just close the bottles and put them in the fridge. Mine have kept for months just fine.

Here are the bottles I ordered on Amazon: Bormioli Rocco Giara Clear Glass Bottle With Stopper [Set of 4] Swing Top Bottles Great for Beverages, Oil, Vinegar | 33 3/4 oz https://www.amazon.com/dp/B01CUJQTPI/ref=cm_sw_r_cp_api_ZQXvBbM4NCPE6

P.S. I would get a bottle brush too. You’ll need it when washing these out.

Edit: spelling

This might be a good excuse to make a big old-school punch, David Wondrich style with the oleo saccharum and everything.

Barring that, my usual go-to for a crowd pleaser that easy to batch is Jim Meehan's Green Tea Punch. It's basically a classic grog but with green tea and mint tea for the "weak" component.

https://www.tastingtable.com/cook/recipes/batchable-cocktail-easy-punch-recipe-green-tea-rum-punch

If you do end up having to juice a bunch of citrus, I definitely recommend straining it before you use it, and you may wanna use this opportunity to get a juicer more suited to higher volume. Even a cheap one like this will make the job a lot easier.

https://www.amazon.com/dp/B004VS32HA/ref=cm_sw_r_cp_apa_3MWLBbQ06VKQQ

So, we did this way too many times in the USAF. This is how I remember it (may need to tweak it some). Get something like this (glass is 10x better than a milk jug) https://www.amazon.com/Pack-Airtight-Dishwasher-Kombucha-Fermentation/dp/B075JQR2KD/ref=sr_1_16?dchild=1&amp;keywords=gallon+glass+jug&amp;qid=1627936116&amp;sr=8-16

3 750ml bottles of a decent tequila

1 frozen lemonade pack/tube

1 cup sugar

Fill with ice

close lid, wrap in a beach towel horizontally and twist the ends so its easy to hold and doesnt fall out.

find a bunch of friends and start shaking the jar, take turns, its exhausting

after about 20 minutes of shaking it should a slushy consistency

The Amazon page says 8.5, but it seems to fit exactly 8. if you want to be able to walk around with it I would not go more than 8 though.

https://www.amazon.com/dp/B00EJ82YE4/ref=cm_sw_r_cp_apa_glt_fabc_XN4Z2K0WX8GBVJE2D3RE?_encoding=UTF8&amp;psc=1

The stem was a little off center on one of them, but for $20 it seems ok

Love it. Will 100% try both versions. Have you by chance seen or read 'To Have and Have Another: A Hemingway Cocktail Companion'

https://www.amazon.com/dp/0399174907/ref=cm_sw_r_cp_apa_glt_fabc_J7VBEX940DP9EWGB3DDF

I find myself consulting it more than any other cocktail book/guide.

Another literary cocktail favorite is 'Tequila Mockingbird'

https://www.amazon.com/dp/0762448652/ref=cm_sw_r_cp_apa_glt_fabc_FBW7YG9EFD46K0FR0V7Z

I added a lot of this (~10 drops). The acid in the lemon juice brings out the pink color.

B'lure Flower Extract - 3.4 Fl Oz Bottle (Pack of 2) https://www.amazon.com/dp/B074S2BKXZ/ref=cm_sw_r_cp_api_glt_fabc_G0R018A6NH0BKGVWVVH5

https://smile.amazon.com/Tajin-Fruit-Snack-Seasoning-Pack/dp/B00LWOKC5G/ref=sr_1_6?crid=3JQVX55G8VTOH&amp;dchild=1&amp;keywords=tajin+seasoning&amp;qid=1622295827&amp;sprefix=tajin%2Caps%2C196&amp;sr=8-6

It's an actual premade spice mix you can get at a grocery store. I have a couple of drinks I make with Tajin rims and it's a nice change of pace

I have made a rose simple syrup out of those dried rose buds and it was amazing. Basically make 1:1 simple and toss in some chopped buds in and let it sit until cool, strain. To make it more potent you could make a tea with the roses, then use that as a base for your simple, then steep that with more roses 🌹

That is cool method. Definitely will give it a try.

For long cubes you could probably use mold like this and just make 2-3 holes per each: https://www.amazon.com/5-25-inch-Slab-Ice-Tray-Restaurantware/dp/B075XYPZQX

Terrific post, I really like your style. Big extra plus for recommending a playlist with your drink, remind me of a neat book I picked up a while ago, "Booze &amp; Vinyl". Cheers, mate!

My friends got a bunch for their gin lemonade. Instead of their usual Memorial Day bash they set it up for everyone to swing by say hello and pick a few up. social distance greetings and a great party favor :)
Here is a link for similar

Found this recipe in my new favorite book: The One-Bottle Cocktail

1oz Reiger’s Kansas City Whiskey (2020 Holiday Edition)
1/2oz maple syrup, diluted 1:1
1/2oz Cold-brew coffee (Streetlight blend from Craft Coffee)
1/2oz buttermilk
Garnish with dark chocolate shavings (recipe calls for hazelnut, but I didn’t have any)

Put it all in a shaker without ice, shake for 20 seconds. Fill with ice and shake for 30 seconds. Double-strain.

Tastes like a mocha milkshake.

Plain old angostura bitters are going to be by far the most common bitters. Start with those, and when you're ready to branch out you'll have a much better idea of where to go.

I found one that looks pretty similar on Amazon!

Strongly agreed - here's another version on Amazon

https://www.amazon.com/ChefLand-Cocktail-15-Ounce-30-Ounce-Stainless/dp/B00SL1SSZO/ref=sr_1_10?ie=UTF8&amp;qid=1490805116&amp;sr=8-10&amp;keywords=boston+shaker

I would strongly recommend getting:

1. A Boston shaker, just the two steel tins.
2. A Hawthorne strainer.
3. A double jigger with measures for 1/4, 1/2, 1/3 etc. Like the below link:

https://www.amazon.com/OXO-3105000-SteeL-Double-Jigger/dp/B0036X4YOG/ref=sr_1_5?s=kitchen&amp;ie=UTF8&amp;qid=1490805315&amp;sr=1-5&amp;keywords=jigger

Amazon has plenty to choose from. They come pre-charred. When you get it, first you must fill it with water and let it sit so all the staves seal properly. When draining, this also helps remove loose char.

The first thing you age always takes the shortest amount of time as the char is fresh. Each subsequent batch takes a bit longer. The median amount of time is usually 4 weeks or so for a good age. And after each batch, the next batch not only takes the flavor of the wood, but also the previous spirits that seep into the barrel. (My wife and I learned the hard way when we aged gin and then aged tequila. We ended up with gin flavored aged tequila!)

One of my favorite combos is to age Manhattans and then age bourbon or rye alone and it takes on some of the flavor of the Manhattan.

Here's one example, but plenty available for better price probably: https://www.amazon.com/Liter-Golden-Oak-Barrel-Guarantee/dp/B01HMXFMXC

These days I just keep a bottle of Plymouth (or Gordon's if I am in the mood) in the freezer next to some chilled glasses. If I want a martini and take out a glass and toss a dash of orange bitters and a a tiny tiny splash of Noilly Prat. Then I just fill up the glass with ice cold Plymouth gin. Lemon peel. Makes a martini in no time and it surely works. The method is basically how they are made at the Duke's Bar in London or Bar Hemingway in Paris. Ice cold. No dilution.

I would recommend picking up Kingsley Amis on Drink by Kingsley Amis for some good looks into a martini drinkers methods and life. Also this book: <em>The Best of Martini Book</em> that I had to pick up from Japanese Amazon was eyeopening into the martini.

I'm in Alabama these days, but we just moved here this year from Oakland. I agree--it's pretty impossible to find, even in CA. If you're near San Francisco, you can probably find it at the large supermarket in Japantown called Nijiya Market. That's where my wife used to go to get all her Japanese cuisine supplies and she thinks she has seen it in stock there.

However I prefer to grow all the herbs I use anyway. It's a lot cheaper and you'll have an unlimited supply if you are able to keep them alive :-). We bought these Shiso seeds from Amazon and grew them ourselves. Sadly, none of the red shiso sprouted--not a single seed. However the green shiso had an excellent yield, maybe 80%. Shiso plants love a lot of water and direct sunlight, even in the brutal summer here in AL. I imagine in CA you can grow it year round without any trouble.

Hope that helps.

So there’s this company called Bittercube in Milwaukee, WI. This is one of my favorites with mezcal. On amazon

I got this one on Amazon about 3 years ago, was ~20 bucks for a solid ice crusher, hasn't failed yet.

Portable Hand Crank Ice Crusher by VICTORIO VKP1126 https://www.amazon.com/dp/B00AVRZEFS/ref=cm_sw_r_cp_apa_i_XEtaDb8GF3EH2

I have used dry ice extensively, especially with weddings, parties and events. I find the liability too great to use in direct contact with potable liquids. Why? Dry ice provides its effect best when in contact with warm/hot liquids. Once a liquid is down to temp, it's effect is rather meh. That's often when guests start playing with it. I suggest you use the dry ice in a separate container (something like this would work), placed in the middle of the bowl, preferably above the liquid. Otherwise, the warm water used to create the "fog" will warm the punch.

Your other option is simply to create a table centerpiece with the dry ice. Take the above linked stainless container (something in cast iron would work well too and be more "Halloweeny"), fill it half-way with water and place on an induction burner (on low). This will keep the liquid warm enough for the dry ice to create its effect. You may have to play with the power level on your burner. The container can be warm to the touch but no hotter. Decorate around the centerpiece. Periodically check the water level (it will "boil" off) and drop in some more dry ice. You want to work with smaller pieces of dry ice, like golf ball to lime-sized.

~Have fun!

Let me add, that anything you do is at your own risk. I take no responsibility for your experiences, good or bad. I've seen people badly "burned" by dry ice and accidents happen.

Ah- usually this is soap residue from washing. Soak the ice tray in a 1:2 solution of white vinegar and hot water over night (or at least an hour or so). That should remove the residue!

Also- I use this beauty It holds about 4 ice trays worth of ice and keeps it fresh. Plus the cubes are a fun Art Deco shape. The lid is a silicone ice tray.

Hahaha—I think you might have luck with some oversized double old-fashioned tumblers. Going by volume capacity, this is the largest I could find.

The curved lip is the critical thing. These are the ones I have: it makes a world of difference with eggwhite shaken drinks

https://www.amazon.com/Riedel-6417-06-Specific-Glassware/dp/B07PPHH9B3/ref=sr_1_2?dchild=1&amp;keywords=sour+glass&amp;qid=1594580625&amp;sr=8-2

They sell cola syrup on amazon, like “all natural” cola syrup, I used to use it in a cocktail. This one, in fact. Might save you some time hovering over a stove. Or check your local health food store, cause fuck amazon.

You are definitely right. I was pretty sure I got it from Target but wasn't sure if it was Threshold or Libbey. I found it on Amazon and that is definitely my glass if you want to buy 24 of them /u/iamianbone. Good luck finding a smaller set.

Edit: I meant to link the album with recipe not the image..

Found this on Mixel and had to give it a try.

• 2 oz Bourbon (I subbed rye)
• 1 oz Lime Juice
• .75 oz Simple Syrup
• .5 oz Absinthe
• 3 Mint (I used 4 medium leaves, didn't bother with a fine strainer)
• 2 oz Club Soda (to fill)

Add all ingredients except soda to the shaker and shake with ice. Strain into a frozen Collins glass with ice then top with club soda.

It might honestly be my new favorite cocktail. The mint and Absinthe pair really well together accentuated by the fresh lime juice. All ontop of the rock solid rye backbone.

Mixel is awesome I'm surprised I haven't seen it mentioned before. Been searching for a good cocktail app and have been disappointing by everyone except this one.

That's my assumption. Both brand and location (northern part of the lower peninsula of Michigan). Found this on Amazon: https://www.amazon.com/Premium-Cocktail-Cherries-Traverse-Whiskey/dp/B077YDC48D?th=1

I use these, which I got from a local boutique liquor store. They are really good brandied cherries.

I don't have the book with me, but I followed the recipe in the Bitters book by Parsons (Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas https://www.amazon.com/dp/1580083595/ref=cm_sw_r_cp_apa_i_JatNCbNTQRD2V). I can get the ingredients list tonight if people are interested.

I remember it used high proof bourbon as the base, with apple slices, allspice, and chicona root as the bittering agent.

The place I just started has martinis like these. They are the absolute best style.

My Cocktail Recipes Calendar app lets you switch to metric (centiliters) FWIW. If you end up using it, PM me and I'll give you the easter egg code to remove ads. That offer extends to other r/cocktails folks as well.

It doesn't take much to up your gin game. A lot of pro-level cocktail books will use beefeater (Death and Co. recommends beefeater) which is pretty cheap. I tend to prefer Gordon's but whatever.

Also you can get Hendricks (great for sipping, strong floral flavor) and Plymouth (usually most highly recommended for cocktails) for around $30.

Rye Whiskey has a very smooth sometimes even chocolaty flavor that may help get your wife into cocktails while still being good strong classic cocktails. I recommend rittenhouse and Wild Turkey Rye for those (Wild Turkey is especially chocolatey).

Add some cheap absinthe (I like absinthe Ordinaire, it's not great but it is affordable at about $25 and a historically accurate recipe) and you can make sazeracs (spicy flavor and sweet) and a rattlesnake (sweet citrus goodness).

also, and I know it sounds weird, but egg whites really help make drinks that taste a lot lower in alcohol than they are, one of my favorites is the pink lady (there have been efforts to change its name so guys will actually drink it). 4 dashes is .5 oz. and I would use the whole egg white and no cherry.

Sazerac from PDT:

2 oz rittenhouse 2 barspoons (tsps. I think, but you should adjust for taste) white sugar 3 dashes peychauds bitters 2 dashes angostura

muddle bitters and sugar together before adding rye. Stir and serve over a large ice cube (or normal ice is fine) with a lemon peel garnish (they recommend just twisting it over the drink and discarding it, but I like to leave it in).

I really like this one from Barfly, my only complaint is there's no 1/4 or 3/4 measurements. If someone knows of a single side jigger with all the small measurements too, please let me know!

Overall, you're probably fine unless we're talking long periods of time (e.g., many months). If you're really worried, put a little hat on it (e.g., mouthwash cup, ketchup cup, or other small covering). They sell a specific product for this purpose, but I wouldn't waste the money.

Also, Kevin Liu, who wrote Craft Cocktails at Home, kinda weighed in on this once on Quora.

In short:

>Like any high-proof spirit, bitters can develop off-flavors due to (1) evaporation (2) chemical reactions between the bitters and the container (3) oxidation and (4) chemical reactions between the elements within the bitters themselves.

In this context, he's especially wary of Fee Brother's fruit bitters (e.g., Orange):

>Fee Brothers brand bitters sometimes dissolve their flavors in glycerine and propylene glycol instead of ethanol. I don't know much about these compounds, but google says they have 1-2 year shelf life.

Cocktail Kingdom makes a good one, their 1oz/2oz double jiggers have measurements inside the cup. This Barfly one is similar at a decent price, you can see the measurement lines in the pictures. https://www.amazon.ca/Barfly-M37005-Japanese-Jigger-Stainless/dp/B074HNXRZP

As others have said, it's just a very small amount of alcohol to preserve it. (And possibly for the cache to call it a "liqueur".)

However, that awful Rose's Grenadine that you buy in the grocery store has never been anywhere near a pomegranate - it's almost completely high fructose corn syrup and red food color. Seek out a bottle of Small Hand Foods or Liber & Co. and your eyes will get wide from the amazing difference in taste that real grenadine has.

Small Hand Foods: https://www.amazon.com/SMALL-HAND-FOODS-Grenadine-Syrup/dp/B074SQ4X53/

Liber & Co. (my fave): https://www.liberandcompany.com/products/grenadine

Charles Dickens has a great recipe for punch. He also used to love pineapple rum and would make his punch with it. I'd suggest giving that recipe a shot.

I've made the punch several times and it's always a big hit. I've never used pineapple plantation but it should work well.

https://www.npr.org/2010/12/30/132444994/a-vintage-cocktail-that-packs-a-punch

• • 1/2 oz Noilly Prat extra dry vermouth
• • Angostura, 4 dashes
• • 2 oz Mars Iwai Whisky
• • ‎1 oz Eagle Rare Bourbon

Stir the vermouth and bitters on ice, then strain and dump (I like to reserve this liquid and drink it later. I find that the combination of Noilly Prat and Angostura is delightful on its own merits). Stir the whisky on the diluted ice until it is very very cold, then strain into a chilled coupe.

Express an orange peel over the drink and leave it hanging off of the rim of the glass.

Since discovering Luis Buñuel's approach to martinis, it has become my favorite way to make them. I like an extra dry manhattan, so I thought I'd try building one in a fashion similar to Buñuel's martini. After some experimenting, these seem to be the ratios I enjoy most.

Shortly before the holidays I decided to make mint juleps for the first time. While I was poking around looking for recipes I found one that told you to make a simple syrup with your mint rather than put the mint directly into the drink. Since I still had a bundle of mint left after making a few and I was about to leave for the holidays, I decided to try it. The syrup is impressively minty but I have not yet used it in a drink. It may not please purists but for my dollar it's well worth it since I don't drink mint juleps every day and I'm unable to grow mint because I get very little sunlight.

Here is the recipe I used but I bruised the leaves in the saucepan with the water instead of just chopping them.

I took this recipe and added about equal parts dark rum and congac to taste.

(Sorry, I didn't measure it as I should have)

I also put a lot more cloves in the oranges. Probably 25-30 cloves total for the two oranges.

It went very fast at the party, so I deem it a success.

Yes, I think I learned about it from Erick Castro's Bartender at Large episode where he interviews someone from Chartreuse. I think it might be this one: https://player.fm/series/bartender-at-large/monks-herbs-green-chartreuse

edit: at 28 minutes in

edit2: they have the ratio the other way around with 1 part green and 2 parts yellow

You should be able to batch a Manhattan, martini, old fashioned, etc... Even the julep. I'm guessing here but the venue may be willing to have something like this with the two speciality cocktails available to be poured over ice. My cousin got married recently and that was more or less the setup. If you can add ginger beer to the soft drink lineup you can have Moscow mule / Kentucky mules available as well as that is as easy to order as a mixed drink. (Assuming no special glassware / muddling etc) and this keeps to having bourbon/vodka as the two liquors

Raspberry Syrup:  1lb raspberries 2 cups water 1 cup sugar

Rinse raspberries then place in medium sauce pan. Add water and bring to a boil. Reduce to medium simmer and simmer until raspberries lose color. Skim any foam from top and stir occasionally. Strain liquid into a separate container. Place liquid back into saucepan and add sugar. Simmer and stir until sugar is completely dissolved.

Will keep in fridge for 1 month.

We also talk about it in this episode of my podcast if you want a few extra tips: https://www.buzzsprout.com/777371/episodes/2436068-episode-3-cosmopolitan

MacGourmet Deluxe

Has my food (1865) and cocktail (189) recipes.

Very extensive editing and ingredient lookup, etc., capabilities.

Syncs via the cloud between my laptop and phone.

Keep in mind that the particular use of cocktail you're pushing for is actually jargon. To the extent that words have authoritative definitions, the Oxford English dictionary defines a cocktail as "an alcoholic drink consisting of a spirit or spirits mixed with other ingredients, such as fruit juice or cream:"

That's the whole definition. Spirit(s) and other ingredients. That's a cocktail.

That said, mixology has a lot of jargon, which is not at all a bad thing! Jargon is great, because it lets members of a specific group communicate complicated ideas more succinctly. I could tell you that the drink I'm making takes "2 oz of Reposado Tequila, 1/2 oz of lemon juice, and 1/2 oz of St Germain, Shaken over ice and served cold with ice." Or I could just say it's "A sour with tequila, lemon, and elderflower liqueur." Both communicate the same thing, but the second is more effective.

The key with the word cocktail is that it has a common use definition and a jargon definition. Both are perfectly valid. People aren't misusing the word when they refer to a Mint Julep as a cocktail, because it is one according to the non-jargon definition (but not according to the jargon definition).

As for your question if we should standardize the jargon...I don't think it's useful for anyone who doesn't personally mix. The only categories that most people think about are probably 'Dry,' 'Fruity,' 'Sweet,' and 'Long.'

re: Blueberries - I used two 12oz packages for one 750 of gin. You could totally infuse more than one a 750, but make sure to give it a little more time.

re: corn - I used a 5oz package. I use quart containers when making simple syrup, so I filled the quart half way with sugar, topped it off with the 5oz ground corn kernals, then added the hot water and mixed well. You lose a bit of volume after straining, so you wont get a full quart of syrup using this method. https://www.amazon.com/Mother-Earth-Products-Freeze-Dried/dp/B008470PLU

I prefer glass instead of plastic. I bought these from Amazon and am very happy with them:

https://www.amazon.com/gp/product/B016CLL2JS/ref=ppx_yo_dt_b_asin_title_o01_s00?ie=UTF8&amp;psc=1

Thank you! Here is the link if you are interested in them. https://www.amazon.com/Stainless-Cocktail-Reusable-Homestia-Garnish/dp/B079MCNZSK/ref=sr_1_13?dchild=1&amp;keywords=cocktail+skewers&amp;qid=1630455209&amp;sr=8-13

We've always called them minisplits; sidecars when used alongside cocktails. Only ever seen them listed as mini wine carafes. 6½ oz is the smallest I've ever seen them, as they're intended to hold a single serving of wine. Use double old fashioneds to hold them with crushed/pebble ice.

I found cheap spritzer bottles at Walmart, in the travel toiletry area.

They also carry them in some specialty grocery stores and in some hobby-type stores.

This one I came across online looks nice for only $11, but I can’t speak to how well it functions.

Recommend this OnTheRocks ice ball maker. Works great and they sell a pack that also comes with cube molds. I've made over a dozen cubes with it every week for years.

I watched the original Japanese version with English subtitles. Got it off Amazon, though it's pretty expensive, at least it was when I got it lol, price went down it seems

The problem with manual shavers, including the one you linked, is you need big blocks of ice to shave from.

I suggest something like this. The next real step will be into commercial units, costing 6+ times the cost.

~Good luck!

Jeff's recipe is excellent. You can put the cinchona bark into a spice/coffee grinder to get the spec'd powder. You can also use this recipe, which is different but also good, from the NYT.

~Good luck!

The tea is just the dried flowers, it's what you want. Tea is a water infusion, and here we're making an alcohol infusion, so we can use the same source material.

Here's one that seems like a decent option.

I've been using My Bar Pro (https://play.google.com/store/apps/details?id=com.mybarapp.pro), and it works well for my needs. A lot of the included recipes kind of suck, as they call for ingredients like sour mix, rather than using actual citrus juices, but the app itself is fairly customizable and does a good job keeping track of my recipes. I like that I can drill down from an ingredient and find recipes that use it, and I can mark which ingredients I have and which I don't, so it'll show me what I can make.

Stick with proven recipes before venturing out and trying your own. It's all a matter of creating a nice balance and you need to gain a point of reference. Also if you're new the Cocktail book by America's Test Kitchen is really good. I got it as a gift and wanted to eschew it but I find myself using it frequently. Plus it's got great recipes for DIY bitters, syrups, liquers, and the ATK people are generally respectful of what most of us can find at a typical grocery and liquor store.

Got it!

Paksh Novelty 7-Piece Italian Crafted Glass Decanter & Whisky Glasses Set, Elegant Whiskey Decanter with Ornate Stopper and 6 Exquisite Cocktail Glasses https://www.amazon.com/dp/B01IRK301U/ref=cm_sw_r_cp_api_glt_fabc_GTP2CH4GK0N2QXYQ4HWQ?_encoding=UTF8&amp;psc=1

I want to try making some pickled cocktail onions, but man, the Sable &amp; Rosenfeld are amazingly good. I'm not sure I could make anything as tasty.

After this post, I bought these.

https://www.amazon.com/dp/B00X2XK8O0/ref=cm_sw_r_cp_apa_glt_fabc_JB11PRFFFTS6MNWBEXMX?_encoding=UTF8&amp;psc=1

Easy to get them out. Try not to fill them up to the top. That will make getting them out difficult. Working great so far!

Most used book:

Essential Cocktail Book: https://www.amazon.com/Essential-Cocktail-Book-Complete-Recipes/dp/0399579311

It has most of the classic cocktails, and what I like the most - it has pictures for each cocktail.

Other good books include Cocktail Codex (sciency), Liquid Intelligence (sciency), Smuggler's Cove (tiki), Ultimate Bar Book (lots of recipes), Death & Co., etc.

If you are looking for a straightforward book that has the recipes for the cannon of classics and “modern classics” without getting into a lot of fussy ingredients and infusions, I would definitely recommend Paul Clarke’s Cocktail Chronicles.

It doesn’t have the pretty full color pictures of something like PDT or Death & Co, but it has way more drinks that you are actually likely to make. I also like the proportions he uses for most of the classics.

There are a lot of good gin sours that don’t need any other spirits that you could try: Pegu Club, Bees Knees, Clover Club, etc.