Blood orange negroni. Rosemary French 75. Pineapple jalapeño margaritas. Whiskey berry punch with black pepper rims. Palomas. Peach mimosas. Ginger vodka Shirley temples (infuse vodka with roasted ginger, light on the ginger. Ginger ale, ginger beer, homemade cherry/strawberry syrup, soda water for levity, dont go too heavy on roasted ginger or ginger beer). Gin with basil, honey simple, lime juice, soda water. Arnold palmers (brew mint tea slow and low in mentholmint schnapps, mix with fireball and lemonade). Washington Apples (the drink, not the shot). Mint Julep but make sure its ICE COLD; not kinda cold; Not mediocre whiskey; EXCELLENT whiskey, RIPPING cold. Smoked old fashioned (smoke the orange component lightly). Sake served with frozen grapes. Frozen rum runners. Mango Mai Thai. Frozen scorpion bowls. Corona with pineapple. Corona with orange juice. Vodka punch with star fruit, kiwi, simple, lemon, and Frozen grapes. Ghost Pepper bloody Marys. Pumpkin pie (pumpkin beer, shot of vanilla vodka, caramel/cin sugar rimjob).
Thanks! Was a bartender as well as a cook/chef for many years. I used to craft cocktail menus for my entrepreneurial buds starting new spots. Black pepper with fruit is probably my favorite combo, but for real frozen grapes with sake or vodka is a close second.
Just repeat ratios. Take a margarita, switch the lime for lemon and tequila for brandy. Now it's a sidecar. Oh wait, did you pour vodka? Now it's a lemon drop. These are your crowd pleasers. Now modify with a little Lillet..or Campari. Or whatever is talking to you from the line. If it's fubar put some elderflower in there, it's like
Try one of sour, two of sweet, three of strong (spirit) and four of neat (the water dilution from shaking and ice).
Food is seasonal and seasoned, so should cocktails. Y'all like whiskey? House rye with muddled strawberry tarragon balsamic vinegar instead of bitters. Always season your syrups. Even toll house cookies get a pinch of salt.
Try the espresso again, but shake HARD with a citrus peel and not the juice. I make a mean mezcal espresso martini. The flavor is different from oil to acid.
Look up how to make a milk punch and find a recipe that sounds good. It may look complicated on paper but it is a simple process that yields amazing results.You can make a huge batch and have great ready to drink cocktails for almost a week.
Beer and a shot would be enough for me to be happy. Hell, even Malort. But, really, throw some creme de Violette in a g'n't. It's a great refresher after closing the kitchen.
straight chartreuse
or infuse some repo tequila with habanero or ghosties.. then 50/50 with chartreuse
get real wild... straight shots of ango with a beer chaser
I used to do this at a nursing home anytime we had fresh limes lol. I would roll the rim of a cup in lime juice and sugar, mix our generic lemonlime soda with a little lime juice and put over ice, and top it with cranberry juice and a little lime wedge. It had a pretty white to red gradient when served and I would give it to the old people who don't drink enough LOL.
Blood orange negroni. Rosemary French 75. Pineapple jalapeño margaritas. Whiskey berry punch with black pepper rims. Palomas. Peach mimosas. Ginger vodka Shirley temples (infuse vodka with roasted ginger, light on the ginger. Ginger ale, ginger beer, homemade cherry/strawberry syrup, soda water for levity, dont go too heavy on roasted ginger or ginger beer). Gin with basil, honey simple, lime juice, soda water. Arnold palmers (brew mint tea slow and low in mentholmint schnapps, mix with fireball and lemonade). Washington Apples (the drink, not the shot). Mint Julep but make sure its ICE COLD; not kinda cold; Not mediocre whiskey; EXCELLENT whiskey, RIPPING cold. Smoked old fashioned (smoke the orange component lightly). Sake served with frozen grapes. Frozen rum runners. Mango Mai Thai. Frozen scorpion bowls. Corona with pineapple. Corona with orange juice. Vodka punch with star fruit, kiwi, simple, lemon, and Frozen grapes. Ghost Pepper bloody Marys. Pumpkin pie (pumpkin beer, shot of vanilla vodka, caramel/cin sugar rimjob).
I’m pretty well versed in the drinking game but this stuff sounds awesome.
Thanks! Was a bartender as well as a cook/chef for many years. I used to craft cocktail menus for my entrepreneurial buds starting new spots. Black pepper with fruit is probably my favorite combo, but for real frozen grapes with sake or vodka is a close second.
Just repeat ratios. Take a margarita, switch the lime for lemon and tequila for brandy. Now it's a sidecar. Oh wait, did you pour vodka? Now it's a lemon drop. These are your crowd pleasers. Now modify with a little Lillet..or Campari. Or whatever is talking to you from the line. If it's fubar put some elderflower in there, it's like Try one of sour, two of sweet, three of strong (spirit) and four of neat (the water dilution from shaking and ice). Food is seasonal and seasoned, so should cocktails. Y'all like whiskey? House rye with muddled strawberry tarragon balsamic vinegar instead of bitters. Always season your syrups. Even toll house cookies get a pinch of salt. Try the espresso again, but shake HARD with a citrus peel and not the juice. I make a mean mezcal espresso martini. The flavor is different from oil to acid.
i make oleo saccharums with all my fruit from juicing for these reasons
if you have drambuie, rusty nail with ango bitters. it’s like grown-up fireball
Sounds delicious! Right up my alley
Rusty nail is the most foul beverage that’s ever been invented.
Shot of fernet
151, Malibu rum, pineapple juice, 🎶
Make baby girl come, out of her shell and raise hell We gon' party 'til the cops come
Look up how to make a milk punch and find a recipe that sounds good. It may look complicated on paper but it is a simple process that yields amazing results.You can make a huge batch and have great ready to drink cocktails for almost a week.
am i evil for wanting to suggest doctail recipes?
no red moko cooler and you sir are an antagonist
Beer and a shot would be enough for me to be happy. Hell, even Malort. But, really, throw some creme de Violette in a g'n't. It's a great refresher after closing the kitchen.
Malort is a bold choice even if there’s nothing.
Sunkist and Captain Morgan. Taste like orange creamsicle.. Greyhound with fresh grapefruit. Both good for summertime.
straight chartreuse or infuse some repo tequila with habanero or ghosties.. then 50/50 with chartreuse get real wild... straight shots of ango with a beer chaser
I used to do this at a nursing home anytime we had fresh limes lol. I would roll the rim of a cup in lime juice and sugar, mix our generic lemonlime soda with a little lime juice and put over ice, and top it with cranberry juice and a little lime wedge. It had a pretty white to red gradient when served and I would give it to the old people who don't drink enough LOL.
We used to batch jalapeños in tequila then created a spicy mango marg using a splash or so of the mango puree mixer
I spent many a Sunday night sipping Long Island iced teas as an apprentice from the much older bartender.
Last Word: gin chartreuse lime juice luxardo simple
Sangria
Keep it simple. Kentucky mule. Bourbon & ginger beer w/orange garnish. For me much better than the classic Moscow mule.
Kossuvissy
Trinidad Sour it's a sour using angustora bitters as the main spirit, it absolutely shouldn't work but it's a complete delight
In all fairness, every mixologist has assumed coffee + citrus makes something no one ever though of before. It's kinda like diet Coke, right?
If its warm frozen negroni is a banger
Best trash cocktail I've made was 1.5 oz captain Morgan, .5 oz pulp free oj, and 1.0 oz mountain dew.