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#cocktail
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Food & WineThis Mashup Between a Last Word and Paper Plane is a Bartender FavoriteCreated by bartender Joaquín Simó in 2011, the Naked & Famous was created as a mezcal mashup between a Last Word and a Paper Plane. Now, it's widely considered one of the best cocktails of the 21st century.
Tonight's #aperitivo #aperitif is the Brass Poppy's #gibson, pre batch!
60ml gin or vodka (used a local gin from Love Beer Craft: Ocì Ibò London Dry Gin)
15ml Cocchi Americano (Luxardo Bitter Bianco)
7,5ml Carpano dry vermouth
1 barspoon onion brine
15ml still water
Pour directly in a chilled coupe and garnish with as much as cocktail onions as you want!
@drinkstodon@a.gup.pe
#cocktail #cocktails #mixologist #mixology #homebarista #homebar #drink #drinks #drinkporn #martinidry #food #foodphotography
60ml gin or vodka (used a local gin from Love Beer Craft: Ocì Ibò London Dry Gin)
15ml Cocchi Americano (Luxardo Bitter Bianco)
7,5ml Carpano dry vermouth
1 barspoon onion brine
15ml still water
Pour directly in a chilled coupe and garnish with as much as cocktail onions as you want!
@drinkstodon@a.gup.pe
#cocktail #cocktails #mixologist #mixology #homebarista #homebar #drink #drinks #drinkporn #martinidry #food #foodphotography
#Cocktail - Singapore Sling
60ml Gin, 30ml Cherry Heering, 15ml Benedictine, 15ml Lime, dash Angostura, top (40ml) Soda, lavish garnish
One of many Singapore Slings. This one is from Mr Godwin.
https://thespirits.substack.com/p/the-spirits-164-the-singapore-sling
The Spirits · The Spirits #164: The Singapore Sling
Continued thread
You're the Olive to my Martini
#etegami
#postcardart
#watercolor
#watercolour
#ink
#painting
#cocktail
#martini
#olive
#happyhour
#etegami
#postcardart
#watercolor
#watercolour
#ink
#painting
#cocktail
#martini
#olive
#happyhour
Florida (sin alcohol) . #cocktail #florida #halloween #fruta #citricos #fiesta #clubbing #halloween2019 #refreshingmemories .
Publicado en Instagram el 1/nov/2019
#catalonia #catalunya #cataluña #terrassa
Nota: Normalmente en la celebración de Todos los Santos o Halloween, me suelo quedar en casa, pero aquella noche decidimos tomar algo unos amigos y yo, en la cocktelería Chaplin de Terrassa, A fecha de hoy no sé si seguirá abierto, pero he de reconocer que tenía muy buenos cockteles y muy variados, incluso sin alcohol, además de buena música y una diana electrónica para jugar a los dardos
Publicado en Instagram el 1/nov/2019
#catalonia #catalunya #cataluña #terrassa
Nota: Normalmente en la celebración de Todos los Santos o Halloween, me suelo quedar en casa, pero aquella noche decidimos tomar algo unos amigos y yo, en la cocktelería Chaplin de Terrassa, A fecha de hoy no sé si seguirá abierto, pero he de reconocer que tenía muy buenos cockteles y muy variados, incluso sin alcohol, además de buena música y una diana electrónica para jugar a los dardos
Happy #WorldArtDay! We’ve got a video that’s about the history of art, and in particular the role of patronage in the Renaissance, and how that connects to the Bellini cocktail: https://www.youtube.com/watch?v=WVRP2EDTyCM
LAGOON WATER
½ oz lime cordial
¼ oz blue simple syrup
1½ oz gin
1 dash umami bitters
4 drops saline
top with seltzer
Garnish: orchid
Method: Set soda aside and build drink in glass in the order listed. Add a large rock of ice, add soda, and stir until color is even.
I found this one on the cheerstohappyhour IG channel and had to work my butt off to make it happen ;) The build is quite involved as listed, making blue simple syrup and I also had to make the lime cordial (I'd wanted to for a while anyway). The umami bitters are also very niche, but luckily I'd already gotten them for another cocktail some months back. And finally, the clear ice and maintaining orchids at home are both their own projects spanning days/months :D If you can manage to make it, it's got a five-star look and tastes great on a sunny afternoon!
Blue simple syrup: combine 1 cup sugar and ¾ teaspoon blue spirulina powder (or food coloring), and stir to incorporate dry ingredients. Once mixed, add one cup water then stir until everything is dissolved.
I used Jeffrey Morgenthaler's lime cordial recipe: https://jeffreymorgenthaler.com/lime-cordial/
https://potentpotables.app/drinks/lagoon-water/
#alcohol #cocktail #cocktails #gin #lime #cordial #LimeCordial #blue #SimpleSyrup #umami #bitters #saline #orchid #garnish #ClearIce #subshine #HomeBar #mixology #drinkstodon #fedithirst
½ oz lime cordial
¼ oz blue simple syrup
1½ oz gin
1 dash umami bitters
4 drops saline
top with seltzer
Garnish: orchid
Method: Set soda aside and build drink in glass in the order listed. Add a large rock of ice, add soda, and stir until color is even.
I found this one on the cheerstohappyhour IG channel and had to work my butt off to make it happen ;) The build is quite involved as listed, making blue simple syrup and I also had to make the lime cordial (I'd wanted to for a while anyway). The umami bitters are also very niche, but luckily I'd already gotten them for another cocktail some months back. And finally, the clear ice and maintaining orchids at home are both their own projects spanning days/months :D If you can manage to make it, it's got a five-star look and tastes great on a sunny afternoon!
Blue simple syrup: combine 1 cup sugar and ¾ teaspoon blue spirulina powder (or food coloring), and stir to incorporate dry ingredients. Once mixed, add one cup water then stir until everything is dissolved. I used Jeffrey Morgenthaler's lime cordial recipe: https://jeffreymorgenthaler.com/lime-cordial/ https://potentpotables.app/drinks/lagoon-water/#alcohol #cocktail #cocktails #gin #lime #cordial #LimeCordial #blue #SimpleSyrup #umami #bitters #saline #orchid #garnish #ClearIce #subshine #HomeBar #mixology #drinkstodon #fedithirst
How to Make the Cognac Sour With Chartreuse https://www.diningandcooking.com/2013914/how-to-make-the-cognac-sour-with-chartreuse/ #cocktail #CocktailRecipe #Cognac #evergreen #food #FoodTopics
Ampersand Cocktail
1 Old Tom gin
1 Cognac
1 red vermouth
¼ orange curaçao
2 dashes orange bitters
Stir, up. 
More info: https://handlebarsnyc.com/home-bar-hop-blog/f/the-ampersand
I used slightly less curaçao than they did; I think with the Pierre Ferrand, their ⅓ oz. might be better. #drink #alcohol #cocktail
Time to celebrate the #BrewDay with a special #cocktail that's only available on such days. The Hot Scotchy is made by mixing scotch with fresh wort (unfermented #beer). Ratio is up to you, here I've got about 5:1 wort to scotch.
Some people claim this creates an approximation of what your finished beer will taste like, but I've never found that to be true. It's especially untrue when you use sweet wort (wort before hops are added to it) which is what I'm drinking here.
Tonight's #aperitivo #aperitif is a simple #Martini
60ml Monkey 47 gin
15ml Carpano vermouth
3 dashes olive bitter
Stirr in a chilled mixing glass and strain in a chilled coupe. Garnish with a very good olive.
I've had two, nothing can beat the perfection of a great Martini.
@drinkstodon@a.gup.pe
#cocktail #cocktails #mixologist #mixology #homebarista #homebar #drink #drinks #drinkporn #martinidry #food
60ml Monkey 47 gin
15ml Carpano vermouth
3 dashes olive bitter
Stirr in a chilled mixing glass and strain in a chilled coupe. Garnish with a very good olive.
I've had two, nothing can beat the perfection of a great Martini.
@drinkstodon@a.gup.pe
#cocktail #cocktails #mixologist #mixology #homebarista #homebar #drink #drinks #drinkporn #martinidry #food
