Peanut Boo-Ter Plop
It’s about time for a Halloween-themed drink. This one is more “treat” than “trick”, a peanut butter and chocolate themed Manhattan. The inspiration for the drink comes from @brooklynmixologist, and a few of us have decided to make a “plop-o-ween” drink (the photograph contains a “plop” of an ingredient). The last photo is more of a classic “ploppy”; the first two are… pre/post Big Ploppy?
Peachy Green
It’s a few days early, but happy Mezcal Day! This is my entry for a competition hosted by @mezcalcampante, @mezsal_salts, @abarabove, and @root23simplesyrups. The drink I made brings the fruitiness of peach and the herbaceous of several aromatic herbs, bound together by the magic of mezcal (and it’s good friend chartreuse).
Beer Old Fashioned
I don’t think I ever really stopped to consider just how closely related are beer and whiskey. Their early lives are remarkably similar, starting with a warm soup comprised of the sugars released from some grain. This mix (+ hops for beer) goes on to be fermented— if it’s beer, that’s about it; if it’s whiskey, it goes on to distillation (in fact, it’s sometimes called “distiller’s brew” pre-distillation). Okay so what if you added hops to the mix as if you were making beer, but then distill it?
Wild Crown
This drink is my entry to @bestcocktails competition for a pink cocktail using @wildrootsspirits. I was previously sent a bottle of their amazing raspberry vodka (seriously, it’s unlike any other flavored vodka I’ve had)— so I had to join in the fun.
En Fuego
Y’all, it’s not easy to capture the flaming citrus. It’s one of those shots that I want to keep working on because 1) Fire looks cool, 2) I think flaming oils really add a nice seasoning to the drink. I still have some work to do but it’s still a lot of fun to try challenging shots (ripple shot, here I come!).
Strawberry Forest
This is actually a revamp of a reaally old post using a standard Negroni format starring cedar-infused gin. Wait, what?? Yeah, cedar wood. It’s really not too crazy when you think about it— barrel aging is a wood-infusion of sorts. Cedar is a highly fragrant wood whose oils impart a noticeable (and pleasant) flavor, and quickly at that. The gin infusion below was ~1 square inch of a cedar plank (which costs like $2 at the store) in ~4oz of gin infused for 36-48hr.
Can’t Shake Me
I am very excited to be participating in volume 5 (and my first) #soundtrackmyfriendsdrink, with the theme “Deep Cuts”. I typically gravitate more toward the less-played songs on an album anyway, so it’s a great fit. And even better, my selection for the song was my buddy @elusivemoosedrinks. He chose the song “On Your Face” by the renowned Earth, Wind & Fire.
Plumcot manhattan
Okay, I’m back from my brief detour toward summer and today I have a Fall Manhattan riff that definitely pushes the boundaries of what this type of build can bring. Here I use a light Japanese whiskey that brings in notes of green apple and stone fruit to highlight a homemade plumcot (plum/apricot hybrid) liqueur I recently made. I mean they were practically giving them away at the store, I had do something…
Muhamara Magic
I kindly interrupt your Negroni-filled feed for a drink I am super excited about because: 1) It was really tasty, 2) It’s my favorite type of drink (food-inspired), and 3) It actually was very reminiscent of the food dish. It all started when I got to talking with @shelbymastro about the awesomeness of pomegranate molasses and how it would be cool to make a drink with it inspired by Muhamara— a delicious Middle Eastern dish I posted about on 9/13 (recipe from @ottolenghi via @masterclass).
Wacky Daiqu-y
Alright alright the name is a bit of a stretch, but it has a nice ring to it no? I would be remiss not to post something acknowledging it’s #nationalrumday, so what better way than with this wacky daiquiri that has 3 types of rum AND vodka! But wait, there’s more!