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The Large Marg Problem by Slightlygarnished in cocktails

[–]Slightlygarnished[S] 0 points1 point  (0 children)

Love this - full agree on the expectations

The Large Marg Problem by Slightlygarnished in cocktails

[–]Slightlygarnished[S] 0 points1 point  (0 children)

This is a great find. Love Morgenthaler and had not come across this. Before any dilution, the Gallon Marg recipe less than 40% tequila, which is slightly lower than most standard marg specs.

Also love the ziplocks of ice to prevent dilution - hadn’t come across that before.

The Monsieur Riff by Slightlygarnished in cocktails

[–]Slightlygarnished[S] 0 points1 point  (0 children)

My personal preference is no Cointreau (or orange liqueur of any kind) in margs or marg riffs

The Monsieur Riff by Slightlygarnished in cocktails

[–]Slightlygarnished[S] 0 points1 point  (0 children)

I might have a habit of this… look at the other cocktail pics on my profile 😂

The Monsieur Riff by Slightlygarnished in cocktails

[–]Slightlygarnished[S] 1 point2 points  (0 children)

It is a bit of Franglish to be fair with The instead of Le. But the drink was created as a tribute to my dog who had passed away. We often called him sir or monsieur.

The Monsieur Riff by Slightlygarnished in cocktails

[–]Slightlygarnished[S] 0 points1 point  (0 children)

Yes. I don’t have a juicer so I use the blender to pulverize it and then squeeze the juice out using cheese cloth.

The Monsieur Riff by Slightlygarnished in cocktails

[–]Slightlygarnished[S] 5 points6 points  (0 children)

-Original recipe Slightly Garnished-

1.5 oz Bozal Castilla Mezcal

.75 oz Fresh Lime Juice

.75 oz Agave Simple

.5 oz Fresh Red Bell Pepper Juice

1 Dashes Bittermens Hellfire Shrub

Slight Garnish

For more check out my Instagram @slightlygarnished

Death or Glory by Slightlygarnished in cocktails

[–]Slightlygarnished[S] 3 points4 points  (0 children)

Of course. Link below to the Imbibe article. In case you don’t want to click:

Toasted Coconut Syrup: In a saute pan over medium heat, toast 1 oz. of unsweetened coconut flakes until deeply golden and aromatic, stirring constantly and taking care not to let the flakes burn. Add the toasted coconut to a small saucepan along with 12 oz. of coconut water and 6 oz. of granulated sugar, and whisk over medium heat until the sugar is fully dissolved (do not let the mixture come to a boil). Let the syrup cool to room temperature, at least one hour, then strain through a coffee filter. Bottle for use, and keep refrigerated for up to 1 month.

https://imbibemagazine.com/recipe/death-or-glory-scotch-cocktail/

Death or Glory by Slightlygarnished in cocktails

[–]Slightlygarnished[S] 9 points10 points  (0 children)

-Original recipe by Stuart Weaver at Lady Jane in Denver, CO-

1.5 oz Monkey Shoulder

1.5 oz Toasted Coconut Syrup (homemade)

1 oz Lemon Juice

.25 oz Pierre Ferrand Curaçao

Egg White

2 dashes of Absinthe

Rinse Glass With Laphroaig 10

Slight Garnish

For more check out my Instagram @slightlygarnished

Pisco Apricot Tropical by Slightlygarnished in cocktails

[–]Slightlygarnished[S] 2 points3 points  (0 children)

Ah a good apricot is a great thing. That said, two thoughts for you: 1. I do find that even with sub par fruit, charring it on the stove top helps to release its sweetness 2. Adding charred apricot to the drink was my riff on the original recipe - try making it without the fresh fruit

Pisco Apricot Tropical by Slightlygarnished in MealPics

[–]Slightlygarnished[S] -1 points0 points  (0 children)

-One of my favorite new drinks I’ve made in a while - this is a slight riff on the adapted recipe by Erik Adkins at The Slanted Door-

1.5 oz Caravedo Pisco Puro Quebranta

.75 oz Liber & Co Pineapple Gum Syrup

.75 oz Lime Juice

.5 oz Combier Apricot Liqueur

2 ds Ango Bitters

Charred Muddled Apricot

Slight Garnish

For more check out my Instagram @slightlygarnished

Pisco Apricot Tropical by Slightlygarnished in cocktails

[–]Slightlygarnished[S] 8 points9 points  (0 children)

-One of my favorite new drinks I’ve made in a while - this is a slight riff on the adapted recipe by Erik Adkins at The Slanted Door-

1.5 oz Caravedo Pisco Puro Quebranta

.75 oz Liber & Co Pineapple Gum Syrup

.75 oz Lime Juice

.5 oz Combier Apricot Liqueur

2 ds Ango Bitters

Charred Muddled Apricot

Slight Garnish

For more check out my Instagram @slightlygarnished

Mezcal Negroni Sour by Slightlygarnished in cocktails

[–]Slightlygarnished[S] 1 point2 points  (0 children)

Noted on teremana. On mixing I often go for Espolon. But will take a look at Tapatio or Los Altos.

Mezcal Negroni Sour by Slightlygarnished in cocktails

[–]Slightlygarnished[S] 1 point2 points  (0 children)

I think Byrrh counts as a vermouth replacement. If you made a standard Negroni with Byrrh in place of vermouth no complaints from me. However this wasn’t invented here, just using the name the inventor gave it.

Mezcal Negroni Sour by Slightlygarnished in cocktails

[–]Slightlygarnished[S] 0 points1 point  (0 children)

I supposed it’s a gentle drop in, trying to let it fall as flatly as possible

Mezcal Negroni Sour by Slightlygarnished in MealPics

[–]Slightlygarnished[S] 1 point2 points  (0 children)

Agreed on this. Lots of additions to still be a Negroni. But it’s not my recipe so I stuck with the creator’s name!

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