No ingredient list for this one. Got the look i was after but the flavor needs work. 😂😂😂
Still. I'm happy with the look.
I have to admit that the Naruto series would be one of if not my favorite anime. So much to love there. 😃😃
@danmurphys @bws_au @naruto.network @_naruto.official @official_naruhina @itachi.shinobi @naruto.uzumakiie @rasengan_store @carocajimenez21 @tanquerayusa @tanqueraygin
This is my first attempt at posting for the #4stepcocktailchallenge - hope I’m doing it right!
I understand the four steps are: rum, shaken, lemon and a shrub (or a syrup if you don’t have any shrubs). I started with my homemade Kabocha squash syrup (having no shrubs), and selected Clement Select Barrel Rhum Agricole des Antilles Francaises for my rum. The lemon is, of course, a given. I felt I needed an amaro of some sort to balance the sweetness. After several misfires, I locked into the @stgeorgespirits Bruto Americano, which has no trouble standing up to the rum and spices. Then the St. Georges Spirits Spiced Pear Liqueur was nicely tied in with the “pie-like" spices of the syrup. Even after throwing in a dash of raisin-infused Angostura bitters, and then a dash of Dead Rabbit Orinoco bitters, I felt it lacked backbone. That’s where the Russell’s Reserve bourbon entered the scene and it all came together rather better than I expected! Definitely some fall flavors rounding it all out….
Autumn On My Mind 🐑1.5 oz Clement Select Barrel Rhum Agricole
🐑.5 oz Russell’s Reserve Kentucky Straight Bourbon Whiskey
🐑.5 oz housemade Kabocha Syrup
🐑.5 oz St. George Spirits Bruto Americano
🐑.25 oz lemon juice
🐑.25 oz St.George Spirits Spiced Pear Liqueur
🐑dash raisin-infused Angostura Bitters
🐑dash Dead Rabbit Orinoco Bitters
🐑Garnish: lemon zest spiral
#classiccocktails#cocktails#cocktaillovers#homebartender#homebar#craftcocktails#bestcocktails#happyhour#cocktailhour#mixology#craft -cocktails #cocktailmaking#bestcocktailclub#instadrink#cocktailblog#drinkstagram#cocktailtime#craftspirits#imbibe#cocktailsofinstagram#sheepishcocktaildiaries @rhumclementofficiel @deadrabbitnyc @angosturahouse @russellsreservebourbon #4stepcocktailchallenge .
I decided to make a Sour with @thebigoliqueur ginger liqueur, in the style of @jeffmorgen's Amaretto Sour:
1 1/2 oz Big O ginger liqueur
3/4 oz @oneeightd Rock Creek Bourbon
1 oz lemon
1 tsp simple syrup
Shaken, over a big piece of clear ice, and garnished with @luxardousa candied cherries.
Robust, spicy Sour with lots of baking spice a bit of ginger heat. This is a great format for showing off complex liqueurs by giving them a firm bourbon backbone.
We are fortunate to be staying at friends right now and even luckier to have access to their herb garden. I created this cocktail inspired by a recipe I had seen on @dillonsdistills website.
The Green thumb
1 1/2 oz. @dillonsdistills Gin
4 pineapple sage leaves
1 lemon thyme sprig
small pinch of coarse salt
1/4 oz. Green Chartreuse
4 dashes homemade Wormwood Bitters (or @dillonsdistills wormwood cocktail bitters)
3/4 oz. fresh lemon juice
1/2 oz. Simple syrup
Pineapple sage leaf for garnish
In a large shaker, muddle sage leaves, thyme and salt. Add Gin, Chartreuse, lemon juice, bitters and syrup. Stir. Fill shaker with ice & shake until well chilled. Double strain into glass. Garnish with sage leaf.
Making Umeshu (Japanese plum wine). Ingredients
Japanese green ume plums
Optional: purple shiso leaves
A kitchen scale
A large, wide mouth clean non-metallic jar with a tight lid. The jar should be large enough that the plums, sugar, and sochu should only fill 3/4 of the jar.
1. Wash the plums and remove the stems. The stems are small and deep, so use a toothpick or your pinky fingernail to dig them out.
2. Measure out an amount of plums that would fill half of the jar you're planning to use. Weigh them. Set aside.
3. Weigh out the rock sugar in an amount that is half the weight of the plums. For example, if you have two pounds of plums, you need a pound of rock sugar.
4. Place a layer of plums in the jar, then a layer of rock sugar, then a layer of plums, then a layer of rock sugar. Continue until all the plums and sugar are used up. Optional: you can add layers of red shiso leaves if you like.
5. Pour the alcohol in the jars until there's about an inch of alcohol over the top of the plums.
6. Put the lid on the jar securely and store the plums in a cool, dark place. Shake the jar occasionally to help the sugar mix with the alcohol. After 5 to 6 months, the umeshu is ready to drink. However, this liqueur mellows with age, so you may notice a different flavor after a year or two. Try making a few different batches, and drink one after 6 months, drink the other after a year, and drink the next after 2 years.
#hubbiepost Recently our good friends Dave & Karen (@ourfoodhobby) nicely sent us a sample of their house-made Pineapple-Chipotle infused tequila.
Let it be known: I ❤️ Tequila! Along with this delightful sample, they included a recipe to a favorite cocktail of theirs. This is that cocktail...
Sweet Heat (Adapted by Dave & Karen from the Mi Dia restaurant)
✅ 2oz Pineapple-Chipotle Infused Blanco Tequila
✅ 1oz Cointreau
✅ 1oz Fresh Lemon
✅ .5oz Agave Syrup
Shake with ice; strain into a coupe glass or serve over ice in a rocks glass.
Garnish Option: Dehydrated Lime slice, Lime wedge, Roasted Pineapple Chunk or Pineapple shoot
This cocktail was super delicious! Pretty much everyone knows we (Dave, Karen, Nikki & I) all love tequila so this was not a stretch but that infusion tho! 🙌🏼 Nikki & I both enjoyed the heat on this cocktail. The infusion was very well-executed and the cocktail well balanced. 😊 We may need that infusion recipe! 😬
Thanks Karen & Dave for your friendship & for sending us this care package. We loved it!
Когда на улице #дождь и #слякоть самое время устроить тропичесскую вечеринку. Расчехляйте свой #мадлер и давите им 150 мл. арбузного сока. Перелейте его в стакан (или как я в #бокал для вина) через ситечко, а если вы матёрый #homebartender то через #стрейнер . Туда же щедро бросьте кубики льда и добавьте 50 мл. клюквенного ликёра. Если не знаете где его взять, сделайте сами. Рецептом поделюсь, если попросите. Всё хорошенько перемешайте и наслаждайтесь. #коктейль "До свидания лето".
Today @blackbirdbarsf - 4-7
Apertivo X Tiki X Futurism 📸 - Abstract Speed and Sound
Appleton Estate Rum - Fernet Branca - Punt e Mes - Branca Menta - Plantation OFTD - Coconut Oil Washed Agricole Rum - Coconut Salt
Los amargos (bitters o amaros) son licores de hierbas con un sabor amargo que varía dependiendo de su materia prima. En principio considerados medicina ahora son matices ideales en la coctelería, y en este caso del vermut al que aportan su sabor y aroma a botánicos.
Probamos @campari_spain @averna @fernetbranca y #Cynar
We're down to the final days of summer, and I thought the best way to send out the season would be to share a few of my favorite bourbon tiki drinks. While not super common, bourbon tiki beverages are absolutely delightful. Vanilla and caramel weave themselves smoothly through bright citrus and fruity flavors, adding a spice slightly sharper than rum. I'm a big fan. This drink right here is one that brought a giant smile to my face while shooting it, and I hope you have just as much fun with it. I also chose it because it's a great option for experiencing tiki drinks at home. Many times they have tons of perishable ingredients like purees, fruit juices and syrups. However, this drink is pretty easy to put together. Oh! And a pro tip on the "crushed" ice-- I just bought a small 7lb bag from the store, wrapped it in a towel and repeatedly smashed it on the ground until crushed!
Tiki Death Punch
1/2 oz @cutwaterspirits Bourbon
1/2 oz Gin
1/2 oz Overproof Rum (I used Cutwater Spirits' Barrel Aged & actually enjoyed it more)
1/2 oz White Rum
1/2 oz @giffardusa Pamplemousse
1/4 oz Orgeat
3/4 oz Lime Juice
3/4 oz Simple Syrup
Shake, strain over crushed ice. Garnish with mint, 2 @luxardoofficial cherries and a barspoon of cherry syrup. #caseyheartscocktails#homebartender#tiki#tikiasfuck
'The Little Italy 🇮🇹'
This 🍸 is a Manhattan variation I've put together after the lovely team at @michterswhiskey kindly sent me some of their #whiskey .
For a while I've thought about making variations on this classic drink inspired by the flavours of different #Manhattan neighbourhoods (like some of the classics), but other locales: Chinatown, Tribeca, Harlem etc.
The Michter's rye gave me an opportunity to start and crack open a #shrub experiment I mixed up a couple of months ago.
It's such an experiment...I'm not sure if it even qualifies as a shrub because I used a fruit that doesn't macerate (avocado) and I swapped out the sugar for honey...with balsamic vinegar. I joked with insta peeps that if it didn't work I'd always have a lovely dressing for a salad 😂.
So, with this trio having sat in the fridge and been shaken every few days for 4 months, I finally pressed this classic Italian culinary combo through a sieve, combined with #ryewhiskey and #vermouth then clarified it through a coffee filter.
• 60ml @michterswhiskey rye whiskey
• 30ml @asterleybros Artemis vermouth
• 15ml honey, avocado & balsamic vinegar shrub
👉 Combine all ingredients, clarify, stir with ice and serve over a frozen avocado stone.
#craftcocktail#booze#rye#whiskeygram#whiskeylover#cocktail#cocktails#instadrink#instagood#instadaily#drink#drinkstagram#drinks#homebartender#newyork#yellow#littleitaly#cocktailporn#cocktails 🍹 #cocktailtime#avocado
#Repost @singlemaltsavvy . . .
Old vs New. What's your preference?
Yes, there's a difference between the old style Cigar Malt and the new version but I don't get the fuss people make about it.
These are both solid offerings and the new cigar Malt is my recommended pick in the current Dalmore standard range.
What do you think?
When @nickassaur posted his Matcha Boss cocktail a week ago, he inspired me to try mixing with matcha. His incredible elixir, portrayed in a drop dead gorgeous image, called for sake, matcha syrup, Bailey's Almande and an egg white. While the Baileys is a little too sweet for me, I liked the idea of the sake and matcha as a starting point. That’s when I realized matcha might be a good match for my brand new bottle of St. George Spirits California Shochu (swapping out the fermented rice for distilled rice and upping the ABV). .
So what would play well with the matcha syrup and shochu? I had a hunch that the citrusy notes of Sukkah Hill Spirits Etrog Liqueur might provide a counterpoint to the funky notes of the shochu, even as the matcha syrup enhanced them. It was a good hunch! A dash of Miracle Mile Yuzu Bitters for another layer of citrus tang sealed the deal, giving me the shangri la of cocktails, when the flavor of a the drink is so much more than the sum of its parts! My husband exclaimed “VERY good!” even though he was stumped by the ingredients (to be fair, he didn’t even know I’d purchased the shochu and he’s never had matcha…). As it happened, all of my ingredients, except the matcha, are from California, so:
🐑1 oz St. George Spirits California Shochu
🐑1 oz Sukkah Hill Spirits Etrog Liqueur
🐑.5 oz matcha syrup (1:1 simple syrup with matcha powder).
🐑dash Miracle Mile Yuzu Bitters
#classiccocktails#cocktails#cocktaillovers#homebartender#bestcocktails#happyhour#cocktailhour#mixology#craft -cocktails #cocktailmaking#bestcocktailclub#instadrink#cocktailblog#drinkstagram#cocktailtime#cocktailsofinstagram#sheepishcocktaildiaries
@stgeorgespirits @sukkahhillspirits #miraclemilebitters#matcha