Remembering this daring drink from @dirtyhabitsf a couple of weeks ago. The Southern Atmosphere: Wahaka Espadin mezcal, Lustau Fino sherry, annatto, blood orange, lime, cucumber bitters, chili salt. Love those flavorful drops on the surface - chili oil, if I recall, accenting the chili salt rim. #cocktails#dirtyhabitsf#mezcal#craftcocktail
We're excited to be a part of #tonight 's #JDRF Rock & Run #5k event, starting at Sloan Park in Mesa at 7:45pm! #JuvenileDiabetes is a cause close to our hearts, and thanks to our amazing #RattleAndRum staff and the #generosity of @titosvodka, we are able to #donate our time and services to ensure that everyone gets a tasty #beverage !
There's still time to register, and if you don't #run , don't worry--you can purchase a non-runner ticket and enjoy a tasty #craftcocktail from Rattle & Rum instead! ;-) See you tonight!
Is it summer yet? It is in this glass.
1 oz. black blended rum
1 oz. lightly blended rum
1 oz. apricot liqueur
1 oz. lemon juice
1 1/2 oz. coconut cream
Flash blend with 12 oz. of crushed ice and pour into glass.
(recipe via @smugglerscovesf)
One Flew Over the Choko's Nest
Another curious seasonal fruit/vege based cocktail. With only 10 weeks of Choko available it's time to get down to business
Shake & double strain
30ml Spiced #choko syrup
30ml #Alvear medium dry #sherry
1 small barspoon of rice wine vinegar .
Spiced Choko Syrup
Cut small green chokos in half
Cover with water and add 1T salt per litre of water
Bring to the boil then cover and simmer for 20mins or soft
Cool for a bit
Remove the seeds
Add half the weight in white sugar and the same weight in water
Add 10gm of Chinese 5 Spice per litre
Bring to the boil then cover and simmer for 15mins
Strain through muslin cloth
CAMPARI SOUR /// We love Campari and we love sours, so this makes a lot of sense.
- 1 ½ oz Campari
- 1 oz simple syrup
- ½ oz grapefruit juice
- ½ oz lime juice
- 1 egg white
Dry shake all ingredients, then add ice and shake again. Double-strain into coupe and garnish with cherry. (Found on @punch_drink)
No. 25 from the world's 50 best bars, the beautiful space that is @tjoget. L: Morocconyte: Plantation dark rum, Benedictine, lime, honey, Ras el Hanout, bitters. R: Beets by Tjoget: beet-infused vodka, coconut syrup, ginger, lemon and nutmeg. The menu already changed since I visited two weeks ago! #stockholm#södermalm
Tropical fruit, rum and ginger? Yes, please!
Our new special cocktail is called "Hello, Sunshine" and it's made with fresh orange, pineapple, pitaya, lime, house made ginger-honey simple syrup and rum!
We can't stop sipping this dreamy tropical cocktail. 😍🙌🏼💯
A new cocktail menu has arrived at The Jayhawker bar! Come try the Basil Smash, featuring vanilla vodka, lime juice, simple syrup, basil, brown sugar and soda water. You're sure to love this drink! Brave the rain and come see us this weekend.
Celebrating birthdays in style 🎉 This beauty is known as The Butterfly and is crafted with tequila, lemongrass syrup, herbal aphrodisiac ❤️, pineapple🍍 juice and lime juice! So. Much. Flavor. #thanksforbeingborn
🥘Spring is officially here, & Hooked has revamped its menu with fresh tastes for the new season🥘
One Pot Seafood Pasta-cherry tomatoes, muscles, clams, shrimp, olive oil fresh garlic
Open Today From 5pm-4am
@hookedon12th 🍗1123 8th Ave Bet. 8th & 12th Brooklyn, NY 11215| (718) 965-9526🍗
Cocktail competition experimentation: Scotch(Chivas Extra), coconut cream mixture, egg whites, yuzu juice, lemongrass and kaffir lime syrup, and a dash of Thai bird eye chili tincture that is made with Green Chartreuse. #craftcocktail#scotch#wishmeluck#cocktailcompetition
We finally got to visit our new neighbors over at @littletinballard ! They stay true to their apothecary theme by using house made tinctures and purées in their fabulously crafted cocktails. Go give 'em a try and tell them the Ballard Inn sent you! 🌲🌿🍹
This sugar snap pea cocktail screams spring and is darn tasty.
1.5 oz Aquavit
1 oz Gin
1 oz Sugar Snap Pea Syrup (see below)
1/2 oz Lime
Shake ingredients together with ice and pour.
Sugar Snap Pea Syrup:
1 c Sugar
1 c Water
1/2 tsp Whole Allspice
1/4 c Lavender
1/2 c Mint Leaves
1 c Sugar Snap Peas (pods and all)
Bring sugar and water to boil, turn off heat and add allspice, dried lavender, and torn up mint leaves. Let sit for 15-30 minutes. Strain syrup into blender. Add 1 cup of pea pods and blend. Strain again to remove pea pod pulp. Yields enough syrup for 8-10 cocktails.