r/cocktails

I've been 'casually' looking for green chartreuse for the past couple years. I had an alert on the BevMo app. I was constantly checking Total Wine. I'd pop into random independent liquor stores when I was nearby to check. Every once in awhile, I'd check "Google shopping", and never any luck.

Recently, someone gave me a DoorDash gift card and I don't really order food delivery very much, so for shits n giggles, I decided to search for green chartreuse, and a few options popped up. An hour later, it was delivered to my home.

So.....now what?

I posted this the other night, and it was my first time posting in this sub. Drank my beautiful whiskey sour after posting, hadn’t read the rules, and promptly fell asleep without posting a recipe.

So it got deleted! Posting the recipe this time 🤣

1. Blueberry lemon drop and Maple old fashioned at California grill

2. Paloma at Enchanted Rose

3. Old Fashioned at Paddlefish

4. Rosemary Whiskey Sour at Raglan Road

5. Strawberry Fields and Oaxacan this Way at The Edison

6. Parlor Trick at Abracadabar

Was having dinner next door (among several activities across Chicago) and was able to stop in and have one. Lovely environment, was with folks who were non-cocktail aficionados so we just stayed for one. Figured this was a good place to start.

Yeah, everyone’s been mixing the same old 2000s Death & Co Jeff Morgenthaler stuff for the past 20 years. Don’t get me wrong, I love it as well. But let’s get back. Like way the fuck back.

Today I mixed myself an Egg Flip, as per Jerry Thomas’ 1862 How to Mix Drinks. There’s this sticks and stones approach to it that just seems so cool. Back in the day they could mix not only a decent, but a great cocktail with a fraction of what we have today, so let’s just give it a try.

45ml brandy
1 egg yolk
15ml triple sec
10ml simple syrup

Shaken in a 1930s silver cocktail shaker

Double strained into a funky 20s-ish chilled glass

Grated nutmeg all over it

Where’s the egg? This just tastes good and not egg-ish at all. The egg lends a velvety texture without the egg-ish taste. This is amazing and I’ll definitely mix it again 👍

Poisoned Lulada 🍹🔥

Ingredients:

• 4 lulos (naranjilla fruits)
• 2 tablespoons sugar
• 1 cup cold water
• Ice
• 2 oz aguardiente or white rum
• Optional: condensed milk or lime juice

Instructions:

1. Peel the lulos and blend the pulp lightly with water. Do not overblend, the texture should stay rustic.
2. Add sugar and mix well.
3. Pour over a glass full of ice.
4. Add the aguardiente or rum.
5. Stir and enjoy your “Lulada Envenenada”

Optional twist:
Add a splash of condensed milk for a creamier version or lime juice for extra freshness.

Recipe in comments

Recipe:
- 1 1/2 oz Sherringham Seaside Gin
- 1 1/2 oz Express Distilleries Desert Dry Vermouth
- 2 dashes Grapefruit Bitters
- 3 drops of 20% Saline Solution
- Lemon Twist

Build in a mixing glass, stir with ice, strain into a crystal glass from the thrift store, express lemon peel over the drink. Enjoy with unpotted plants and cat.

This one really strikes a special chord for me. The seaside gin is quite floral and citrusy with a bit of a mineraly ocean note (I assume from the kelp), while the vermouth is full flavoured with a light herbatiousness and almost creamy character. This makes the evolution of the cocktail have the bright lemon on the nose, start with delicate floral notes and a soft creaminess, then it becomes sharply juniper with a little dance of herbs and citrus when you swallow, ending with a dry grapefruit bitterness and a tiny bit of that oceanic flavour.

I’m not a big Martini guy generally, but I truly love this one.

I’m a sucker for a geographically inspired Old Fashioned, and I recently stumbled upon Empress Oaken Gin while passing through Vancouver. I was pondering what to do with it and remembered I had some Vermont maple syrup handy. I’m aware other cocktails have made use of the moniker Northwoods/North Woods, but it was too fitting to drop. This combines the cool & crisp botanical notes of gin with a buttery, woodsy warmth. Great for fireside sipping anywhere from Acadia to Cascadia!

Northwoods Old Fashioned 🍁

• 2 oz Empress Oaken Gin

• 1 barspoon maple syrup

• 2 dashes black walnut bitters

Stir over ice and strain into a rocks glass, ideally over a big rock. (Apologies for the plebeian ice pictured.)

We got a juicer recently and I’ve been stuntin out

- 1.75 oz carrot-orange-ginger-turmeric juice. Think the fancy wellness shots from Whole Foods - I followed my heart on the proportions but similar to this
- 0.75 oz fresh lime juice
- 1 oz reposado tequila
- 1 oz tomatillo-jalapeño tequila. This was just gross low quality tequila that I tried to save last summer by infusing it with what I had on hand
- 0.5 oz orange amaro because I’m out of Cointreau and Curaçao

Shaken with ice and strained then rimmed with chamoy and habanero Tajin. Please don’t come for me over the terrible rim job

I bought amarena and violet syrup out of curiosity because they were on sale, but I haven’t found them very easy to use and I also couldn’t find many good cocktail recipes using them. Do you have any drink suggestions I could make with them?

I'd just finished my 5th hike at Letchworth State Park in NY, "The Grand canyon of the East". Absolutely incredible place, I cannot recommend it enough. I topped it off with a strawberry infused Mezcal & Montenegro I made using likeablecocktails sous-pression method.

- Strawberry infused M&M:

- Chop 2-3 strawberries and put them in an airtight metal bottle.

- Add equal parts Mezcal and Amaro Montenegro (for me it was 2 cups total volume) until the bottle is completely full.

- Place in freezer, wait at least 24 hours, and after removing let completely defrost before opening. The bottle can be under very heavy pressure so this is an important step.

- add whatever ice is left in your cooler that hasn't melted after a couple days of camping/hiking to a glass and pour 2-3 ounces of the drink.

- enjoy! Preferably with a stunning view

An interesting cross between gin and juice and a particularly wet martini, recipe courtesy of Fred Powell's "The Bartender's Standard Manual" (1979 Bonanza Edition)

1oz Mount Gay Black Barrel
1oz Smith and Cross Jamaican Rum
.75 Averna Amaro
.25 Disaronno
3 dashes of Angostura Bitters
Orange peel expression
Stir and strain into a Nick and Nora
I named it the Hogshead
Rum sipper adjacent to the black Manhattan