this post was submitted on 31 Mar 2024
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Cocktails, the libationary art!

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A place for conversation about cocktails, ingredients, home mixology, the bar industry or liquor industry, glassware - this is not an exhaustive list. If you think it's in some way related to cocktails it's probably fine.

If you post something you didn't create give credit whenever possible.

Pictures and recipes are encouraged when posting a drink as a standalone post. Example of an ideal drink post:

https://lemmy.world/post/13010582

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Remember the code of conduct, keep it nice. In terms of cocktails- specific etiquette that might be different from other communities:

Mentioning your blog, insta, website, book or bar is allowed, yes. For now at least, we do allow self-promotion. If it gets out of hand this might change.

A good post with a drink you don't like is still a good post! Try not to conflate the drink and the post or poster. If someone has a relevant title, gorgeous photo and clearly formatted recipe of what you consider a truly terrible drink, a comment is more appropriate than a downvote.

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submitted 7 months ago* (last edited 7 months ago) by RBWells to c/cocktails
 

No entries to the March contest so no winner. For April our ingredient challenge comes from @[email protected],winner of the February challenge who suggested Cynar, Artichoke April.

The rules are few. At least 3 ingredients, must be (as far as you can tell) a novel drink or novel variation on a known cocktail. Winner is most upvoted, any downvotes are discarded.

Post requirements: A ~~picture~~, a recipe including measurements and directions, and a reaction - how was it? What does it taste like, mouth feel, anything you notice when drinking it.

(Removing the requirement for a picture as nobody is including one and Lemmy sometimes fights them).

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[–] BigGovernment 4 points 7 months ago (2 children)

I was thinking of a Boulevardier when I started, although I deviated from that pretty quickly. I'll riff on this a little more before the end of the month.

1 oz rye, 1 oz Cynar, 1/4 oz dry curacao, dash orange bitters. I would garnish with a twist of lemon or orange, but I haven't had fresh citrus around for awhile.

It's pleasantly bittersweet and warming, overall pretty good. The orange flavor goes well with both the rye and the Cynar. Could be better though, I think the sweetness is not right. Maybe a less sweet orange liqueur or maybe add a splash of maraschino to make it sweeter?

[–] xelareko 2 points 6 months ago

I made this last night and it was pretty good! I don't own cynar so I used Aperol. I also ended up increasing the rye and apperol, effectively reducing the curaçao, to match my tastes a bit more as well.

[–] BigGovernment 1 points 6 months ago* (last edited 6 months ago)

I did try a couple of other additions and substitutions. Subbing an allspice dram for the dry curacao was interesting, and adding simple syrup was pretty bad.

Here's the final: Stirred, served on ice in an old fashioned glass, garnish with an orange peel. 1 oz bourbon, 1 oz Cynar, 1/4 oz dry curacao, barspoon of maraschino liquor, 2 dashes angostura bitters.

This worked out really well. It's still bittersweet, but it's much better balanced. The orange is still present, but more subdued, and the earthy herbaceous notes becomes the most forward flavor.

I didn't try this final version with rye, I switched to bourbon because I was trying to smooth out some of the sharp edges. It would probably still be good with rye, but I liked this a lot. I'm not sure about serving over ice. It's definitely good cold and I don't think the dilution hurt, but if I was more committed to perfecting the recipe I would definitely try serving it in a chilled Nick & Nora.

Doing this was fun. I already like riffing and making up drinks, and having some rules to work within made me more thoughtful. I just need someone to drink more of these drinks for me so I can try out more variations. I've got a picture, but I keep getting a JSON error when I try to upload it. Picture an old fashioned, but more brown and you've got the idea.