I find that name to be write funny. Looks good!
That looks great, regardless of the color!
This one is saved for next time I get port; it looks delicious!
The bitters are so good. It gives a drink some heat, but somehow not the same spice as some of the other spicy bitters on the market (some tiki ones, I have a habanero one that’s pretty good). It’s more warm and full-bodied I think.
Aside: I love mapo tofu. It’s one of my go to crowd pleaser recipes, and I can make it as hot as I please (I do not live in a spice tolerant place 😩)
I didn’t make the bitters, but I’d imagine you could soak roughly cracked peppercorns in some neutral high-proof spirit for a week and end up with something tasty! Here’s what I was using: https://www.dashfire.us/cocktailbitters
Here’s a little Manhattan-adjacent drink I whipped up yesterday, sort of inspired by one I had at a restaurant long ago:
I like it a lot! Between the spice and the Strega, there was a lot going on, and the Forty Creek has its own bit of spice to join the party. I made a batch of two, so the 1/3 oz measures were actually 3/4 oz ¯_(ツ)_/¯
Posting to lemmy when you don’t have power is dedication
Stay safe!
I love the ingredients list, and I’m really into the idea here! Gotta say, though, that color is not very appealing 😁
Thanks; I was thinking of fall colors.
We went to a cider pressing party at a friend’s farm last weekend, so I threw this together tonight. Really nice lil thing; I love the allspice dram, and its dark, almost bitter flavor is beautifully balanced by the cider.
Shake all ingredients with ice and strain into a glass over ice.
Whenever I make a dish with chickpeas I just strain out the liquid and save it! Occasionally it happens the other way if I have a hankering for an egg-style cocktail 😉
I haven’t ever noticed a change in flavor from using aquafaba, and I’ve made cocktails using a handful of different chickpea brands. It seems to me to be pretty neutral.
Here’s Maggie Smith, from Death & Co. As written, I found it a little sweet, so I made a variant after with dark rum, no honey syrup, and added aquafaba, that I found to be, personally, more palatable.
Looks great from here!
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!
Stir with ice and strain into a Fernet Branca-rinsed glass.
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.
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.
Stir with ice, strain into the glass, then flame the orange twist over the cocktail and discard the orange.
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!
This quantity was good in a Nick and Nora, but I’d double it for a coupe next time.
Keeping up with my little chartreuse theme, here is my all-time favorite equal-parts cocktail.
Seriously, so good! Tart, complex, refreshing; it really has it all.
We drove up a little after midnight and joined the party at boulder lake, and were treated to some great lights!
Here’s a nice, simple, boozy one from Death & Co:
The rye ends up being the least present ingredient even though it’s by far the highest volume one; I get much more apple and herbal chartreuse from it.
This started out as a Sother Teague recipe and got progressively further off base as I persisted through a series of substitutions 😂
That’s how it was written. Well, I didn’t have amaro but did have a related herbal liquor, I used more normal rum instead of overproof rum, Demerara syrup instead of cane syrup, passion fruit instead of mango, Sichuan bitters instead of Thai… but overall everything was in the right ballpark and ended up being surprisingly balanced while still quite refreshing.
I built a pedal board to use in my band (lake effect is in the band name); it’s basically a box with a slot to route power out of, and to the velcro’d down pedals on top.
It was my first time using a dremel to engrave, and I’m happy with how that turned out! I traced the characters from a print out, then engraved the outline, then the fill, then painted the inside.
The wood is stained cedar with a couple of coats of poly. The main body was put together with pocket hole joinery.
What in the world! I love this idea, it reminds me of something I saw in an Aviary book with popcorn-infused whiskey.