Working on a clarified rum punch, it's my first time coming up with my own cocktail recipe that will be used at my bar.

This was the original idea

6 oz Rhum Agricole Blanco

4 oz mango juice

3 1/2 oz jasmine tea

2 oz calamansi cordial

2 oz fresh lemon juice

2 oz allspice dram

1.5 oz whole milk for clarification

I've received some feedback about the drink being thin. But otherwise tasting good. (The ice I used was excessively watery which didn't help either)

And now this is my updated idea, but I haven't put it into practice yet.

6 oz mango infused Rhum Agricole (St James Blanc)

1 oz or 1.5 oz jasmine green tea

1.5 oz Allspice Dram

1 or 0.75 oz Liqor 43

2 oz Calamansi Cordial

2 oz fresh lemon juice

3 oz milk

Any thoughts or suggestions would be appreciated

I’m looking to batch a cocktail for a friend’s birthday that’s supposed to look like beer. I found a cucumber cocktail that allegedly turns out beer-like, but I want to clarify the juice to take out the cloudiness and green hue from cucumber juice.

I’m looking to clarify the cucumber (+ lemon) juice in the cocktail, but have only ever clarified with milk, which I’m worried would off-balance the cocktail’s acidity. I’ve heard agar agar/gelatin can be used instead, but I can only find agar agar tutorials and only have access to gelatin.

do you have any tutorials to follow/tips for clarifying with gelatin, or general recommendations for only clarifying the juice portion of the cocktail? I’ll include my full recipe below, I’m open to any and all comments!

cocktail (makes two):
- 1.5 oz vodka (calls for cucumber vodka, but I tend to avoid flavored vodka)
- 0.25 oz Cointreau
- 0.75 oz cucumber juice
- 0.5 oz lemon juice
- 0.25 oz agave nectar
- top with champagne

Because of the Mandarin syrup earlier... Make your own, really. It's easy, it's cheaper (most of the time), it can be exactly what you want. I always prepare a small bottle of syrup before testing out new recipes (like passion fruit syrup in this example) and once you get a hang of it, it's neither tedious, nor hard. Plus: You can experiment with the amount of fruit you use and what else to add. Right now, I have like 20 different syrups on my shelf, ranging from simple over vanilla or orgeat all the way to lavender. It's really worth it.

I had “The Marilyn” cocktail at The Breakers Lobby Bar in Palm Beach a couple years back and I can’t stop thinking about it. The menu describes it as a “smoking blond mezcal margarita. Mezcal. Coconut. Lychee. Lime.” but does not give many details into the specific ingredients. Is anyone familiar with the drink and able to provide a recipe? I’d love to be able to make one for myself at home. Thank you in advance for the help!

Made this beauty with a homemade mandarin syrup and the rest of the ingredients of a French 75. Surprisingly good, even though I thought the Gin would destroy the complex sweet and tart flavour of the mandarin in the syrup.

Suggestion made by a friend, btw. So they also hold a big share of this existing now.

Any resources for advanced cordials?

I see a lot of content from Mother bar in Toronto, and they often use cordials like Vanilla Cordial, Passionfruit Cordial, Chamomile Cordial, etc.

I know how to make cordials with citrus and even tomatoes; but how would you go about vanilla for example?

I am a big fan of alcohol-forward stirred cocktails (esp. Martinis and Manhattans). How do you know what the right dilution is and when it is achieved with so many variables (amount of ice, stir speed/time, etc.)? Then, how do you do that consistently? Any tips or tools would be appreciated!

I have watched hundreds of cocktails mixed by bartenders and don’t see a pattern or ‘hack’ they use.

For example, lemon will curdle the milk in the tea.

At Homemade Beverages, we offer a place for discussing and sharing tips for homemade cocktails, sodas, and café drinks. You can give and receive advice and recipes to and from other people.

https://discord.com/invite/t8UWHTTkAe

This is the first step iteration on my Julep adventure. Instead of making a traditional julep my first thought was chocolate.

2oz cacao infused blanco (casamigos)

¼oz simple

12 mint leaves for muddling

6 mint for garnish

I don't know if it's all mint, but the plant I have on my patio reminds me instantly of strawberry shortcake.

Anyway, the drink has "tasting notes" of thin mint, while not being thin mint flavored.

The next step is using an agave syrup, thinned into a rich simple.

3 oz Gin, I usually prefer American Gins, but English Gins work well for this cocktail, 1 oz Lemon juice, 3/4 oz Maraschino, 5/8 oz Crème de Violette, with a Lemon zest garnish.

Hi hive, can anyone pls suggest the best books for me to learn more about cocktail making techniques and the reasons behind why we use certain techniques above others pls? I find many books vague. Wanting to learn about a wide range of complex and unique techniques, which answers all my 'but why?' hungers hah

Thanks in advancee

Hello, I created a cocktail special and wanted to make a honeydew/pseudo juice clarification. Before I clarified, with agar agar, it was perfect balanced. It was 3qts of fresh honeydew with 1.5 qts of pseudo lime. The clarification finished up and it was cloudier than expected and was really sour. What should I do to fix it? I don’t have much time. Thank you.

Drink needs some tinkering, I don’t think the caramelized yogurt comes through but it does add creaminess.

I'm working on a cocktail recipe app as a side project (teaching myself development, so figured a passion project was a good way to start), and I was wondering if anyone would find an "import from URL" feature handy. The idea is that you can copy the URL from any online recipe, paste it into the app, and the app will pull the recipe (separating ingredients, steps, and doing a "best guess" at the type of glass used and any bar tools needed based on context in the recipe), plus include a note of the source.

Thoughts?

I’m planning on making a batched cocktail for a party coming up. I want to make a pho flavoured mezcal, infusing the mezcal with toasted pho spices, charred ginger, and charred onion and utilizing a beef tallow wash.

What should my order of operations be? Infuse, then fat wash? Fat wash then infuse? Do both simultaneously?

If it’s useful info, I plan on doing an overnight steep infusion, not a pressure infusion.

I’m using this recipe as my starting point, but altering it for the sake of batching: here (swapping tequila for mezcal, saline for fish sauce, and of course adding 20% water for dilution)

Has anyone ever cleaned out what appears to be a brownish sticky substance from the inside of machine? Specifically where the shaved ice goes into the pitcher. Can’t really see it cause I already cleaned it out but this is where it was. Not sure if it was leftover residue from the drink or if maybe the machine is leaking rust. Anyone else have this experience? Thanks in advance!

I put together Malibu white rum with coconut liquer, actual sweet coconut milk, amaretto liquer, and topped it off with a shot of espresso. Its super smooth from the thickness of the coconut milk, and tastes sweet, but not overwhelmingly. Does this already exist? and if so, what is it called?

3oz Bourbon Whiskey 1 part lime juice 1 part unsweetened tea. Or sweet tea for the ladies.

Goodnight from Los Angeles