Cocktails, the libationary art!

2 oz bourbon

1 oz heirloom pineapple amaro

1/2 oz roasted pineapple syrup

1 oz fresh lemon

Shake shake shake!

Congratulations to our August winner, u/[email protected], and welcome to September!

This month's challenge is to create a cocktail highlighting a savory ingredient. Salt, brine, pickles, something savory is the only ingredient rule. Entries should be original creations or variations.

This one is from PDT’s cocktail book. Of the “all-alcohol” drinks I’ve made, this has ended up being one of the more approachable ones. It has an aggressive nose from the Fernet, but a lot of the taste’s edge is tempered by the Grand Marnier. It’s still a heavy hitter, but I liked it a lot!

• 2 oz Linie Aquavit
• ¾ oz Grand Marnier
• ½ oz Nonino Quintessentia Amaro
• Fernet Branca rinse

Stir with ice and strain into a Fernet Branca-rinsed glass.

This was a delightful article and the drink sounds great.

I want to see the winning entry!

My husband's work friend gave him 2 ripe homegrown ripe guava this week, so Guava margaritas. This is:

2 oz Tequila Ocho claro.

1 oz lime

1/2 oz orange liqueur (passion fruit would be better but I'm out)

About 1/4 cup guava flesh muddled with quite a bit of sugar, maybe 1.5 TBSP? Guava has lovely flavor but is not very sweet.

Shake all together and double strain over ice, splash of Topo Chico.

It's really good!

Has anyone here tried aloe liqueur? The rest of this I have, but aloe juice is so yucky, like the idea of mezcal and raspberry.

I was feeling tropical

• 2 ounces white rum (Bacardi)

• 1/2 ounce maraschino liqueur (Luxardo)

• 3/4 ounce lime juice, freshly squeezed

• 1/2 ounce grapefruit juice, freshly squeezed

• Garnish: lime wheel

Light shake then strained into a coup glass

Salud

The 1600 cocktail. The website hosting the recipe seems to be offline but it's from East Imperial Tonic Water.

50ml / 1 ¾ oz Premium Aged Rum.

5ml / ⅙ oz Orgeat.

15ml / ½ oz Cold Brew Coffee.

150ml / 5 oz East Imperial Grapefruit Tonic.

Fresh Orange Slice.

Stirred everything but the soda (I used a spoonful of tonic syrup and 150ml of Fever Tree grapefruit soda) and no I can't measure 5ml of orgeat, just poured as little as I could.

It's a lot better than it sounds, honestly. The coffee makes it. And hello to the 1,600 of you!

This is a weird one. I was feeling experimental today, made one drink that went straight down the drain (fresh OJ & lemon, vodka, absinthe, St. Germaine, don't ask) but this I am enjoying, tart, smoky, bitter. Sort of a margarita variation.

1.5oz blanco tequila

.5 each of

Tawny port

Mezcal

Aperol

Lemon juice

Shaken with not too much ice, served over big ice. I think next time no lemon (port tart enough), stir not shake and crushed ice, but the flavors are working.

Sorry for the fuzzy picture, the cat says hi!

And does anyone have a good absinthe orange flavor cocktail? I don't think the fresh juice works with it.

• 1 ½ oz mezcal Cupreata
• ¾ oz sloe gin
• ¾ oz Cynar

Stir with ice and strain into a Nick & Nora glass.

On the tin, it seems like this would be way too much, between the aggressive smokiness of the mezcal and the herbal bitterness of the Cynar, but the fruit in the slow gin is enough to balance all that out. It’s still pretty spirit-forward, but super palatable.

I'm having a margarita with Gonzales Reposado. Yum.

• 1 whole yellow peach
• Limoncello
• quarter of a lime worth of juice
• ice

I really just eyeballed the amounts here, but the nice thing is that it's pretty easy to make a tasty cocktail with these ingredients!

Not July anymore, I'm having a drink before dinner, just thrown together with what looked good.

3 big sweet blackberries

2oz bourbon

1 oz orange liqueur

1/2 oz vanilla liqueur

1/2 oz lemon juice

Muddled then shook with ice.

Honestly could be a little sweeter. Blackberries are never as sweet as they seem. It's a one and done but if trying again, would muddle the fruit with sugar and then halve the orange liqueur, to get a more vanilla flavor. I was afraid of overdoing it.

For August, create a cocktail with Aperol.

Rules as usual - post entire recipe and a review, entries must be novel creations or variations; most upvoted wins.

Interesting!

• 1.5 oz St Germain elderflower liqueur
• 3 oz sparking wine
• 1 oz soda water

Not sure what differentiates the two, does it need a candied lemon to be a hummingbird? Good either way

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.