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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RBWells

June Cocktail Contest - hot, hot, hot (self.cocktails)

submitted 5 months ago by RBWells to c/cocktails

6 comments fedilink hide all child comments

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.

top 6 comments

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[–] xelareko 2 points 4 months ago (1 children)

I tried to infuse some mezcal with a single jalapeno from my garden. I diced the pepper up, popped it into the bottle, and left it in over night based on a cursory internet search. It is completely undrinkable. Insanely spicy and I'm Cajun and can handle spicy things pretty well.

Needless to say my entry for this month's challenge is a bust. What did I do wrong? Why is it so much spicier than the jalapenos normally are? I know the jalapenos from my garden aren't very consistent in their level of heat, but this infusion was liquid fire.

[–] RBWells 2 points 4 months ago (1 children)

I grew a hardy hybrid called Jalafuego last year, the plants were so healthy and productive but yeah, so very hot, had to be very restrained with them. Can you maybe flavor it a little and use it more like a liqueur? Orange zest and sugar, perhaps?

[–] xelareko 2 points 3 months ago

This turned out great btw. Wonderful suggestion!

[–] BigGovernment 1 points 4 months ago (1 children)

Nothing to submit this time. I tried a couple of things with Ancho Reyes, but nothing came together. I've had that bottle for almost two years and haven't ever found any recipe with it that really works.

[–] RBWells 3 points 4 months ago* (last edited 4 months ago)

My daughter doesn't like it either - I find it has an affinity for pineapple, and I make tepache and also fresh pineapple juice a lot, so get a lot of mileage out of it. It was really good with Cynar in the pas de loup one too but the drink wasn't spicy overall.

If you never figure it out, try it in or on pineapple upside down cake, or on vanilla ice cream. Or the Pas De Loup one I tried, 2 parts mezcal to 1 part Cynar to 1/2 part Ancho Reyes, lemon and honey to taste.

[–] xelareko 1 points 4 months ago

I'll try that!