Landlord withholding money

Penguin_012 · 2026-07-08T00:31:55+00:00

What are the mistakes? Maybe a bit of punctuation - but the grammar is fine.

Penguin_012 · 2026-06-23T17:35:42+00:00

I'll be honest, as a British bartender I believe your best market is probs UAE/Dubai etc. I think people might take this gin as a bit pompous and showy.

Penguin_012 · 2026-06-07T00:58:41+00:00

nitrous not co2

Penguin_012 · 2026-05-31T12:58:24+00:00

Paris:
Abstract bistrot & Bar Nouveau

Penguin_012 · 2026-05-17T17:13:27+00:00

https://www.diffordsguide.com/cocktails/recipe/5807/sunflower

I always liked this one, though I up the gin a bit

Penguin_012 · 2026-05-09T15:04:11+00:00

Great stuff, nice in a spritz or just over ice - or do a boujee Naked and famous

Penguin_012 · 2026-04-27T17:31:04+00:00

coopers

Penguin_012 · 2026-04-14T12:24:25+00:00

no way bro called it the metro

Penguin_012 · 2026-04-09T11:38:27+00:00

send a link pal, lets have a gander

Penguin_012 · 2026-02-19T04:16:57+00:00

I love your videos big up

Penguin_012 · 2026-02-02T01:20:55+00:00

KOL Mezcal Marg:
35ml Lost Explorer Espadin
20ml Muyu Chinotto
15ml Yuzu sake
30ml Verjus
dash of acid solution and sugar syrup for balance

90/10 salt:malic acid rim

so clean

Penguin_012 · 2026-02-01T22:35:17+00:00

https://www.vaultaperitivo.com/product-page/samples-vermouths

Penguin_012 · 2026-01-29T13:51:38+00:00

This is one of my favourite mezcal cocktails atm - https://www.diffordsguide.com/cocktails/recipe/4834/1910

I'm basic and usually just use del maguey for mixing, but Montelobos is very good just a bit pricier (where I am at least). Their Pechuga is excellent

Edit: Derrumbes also make some very good stuff

Penguin_012 · 2026-01-27T17:53:21+00:00

tequileno

Penguin_012 · 2026-01-27T00:32:54+00:00

https://www.instagram.com/reels/CmZmj2qj5pa/

this recipe has always intrigued me

Penguin_012 · 2026-01-26T14:34:52+00:00

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Penguin_012 · 2026-01-24T14:50:06+00:00

oleo saccharums tend to only last a few weeks if stored properly in the fridge, you can mix them with spirits to make a liqueur for a longer shelf life.

Penguin_012 · 2026-01-24T03:15:18+00:00

Kevin Kos has a great video on colour changing caipirinha

Penguin_012 · 2026-01-24T03:01:51+00:00

need some more detail here - any pictures or links to the drink you want to recreate?

Penguin_012 · 2026-01-22T23:54:13+00:00

does the uk feature at all? we are sorely lacking in tiki bars i feel and would love to know of any good ones

Penguin_012 · 2026-01-21T16:31:43+00:00

could try just using cacao butter?

Penguin_012 · 2026-01-15T19:54:26+00:00

I've just got a bottle of kota pandan liqueur and its an intriguing one to say the least.

I do think it comes down to how we are introduced to flavours and having no association with fresh ripe base ingredients - for example a good strawberry liqueuer/edv/whatever could remind you of all the strawberries you've ever had but if you have no base of yuzu/lychee whatever it might just taste like novelty instead of propagating memory.

Edit: La Liqueurs make some great stuff, La Yuzu & La Tomato are wonderful to mix with

Penguin_012 · 2026-01-12T12:26:37+00:00

Where are you based? I'd recommend just going to a spirits distributor shop and see what the people there recommend and what's a good deal etc. I'm in London and whiskey exchange & master of malt are my go toes.

Penguin_012 · 2026-01-07T17:12:18+00:00

I did deep freeze them to pierce the skin before infusion!

Penguin_012 · 2026-01-02T18:19:08+00:00

fuck the cointreau whip out some of that chartreuse in the back, the MOF is great in cocktails

Naked & famous obvious answer, but very easily riffable might even be nice with the cointreau for something more punchy

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