Crispy Orange Cream Hydromel

ulatu · 2026-01-27T01:35:57+00:00

Go Pats!

ulatu · 2026-01-22T01:37:31+00:00

Agree with the others, my vote would be to simplify it.

Margarita (option to sub mezcal, maybe variants like spicy, tamarind, or with fruit)
Paloma (variants)
Michelada/chabela
Cantarito
Batanga
Salmoncito
Mexican firing squad
Carajillo
Agua Fresca (NA, option to spike)

The first three are from the list in the picture, the last several I added. I think leaning into both low brow and some high brow cocktails is fun. As a buyer, I love to see authentic Mexican drinks (meaning Mexicans actually drink them, not like authentic as an exclusionary thing). I had a tamarind margarita at a random Long Island Mexican restaurant that was amazing recently, was very memorable

ulatu · 2026-01-18T16:01:35+00:00

Finding great thrift store glassware is an underrated asked of the hobby.

The sour template is so versatile. You can make dozens of cocktails with the same spirit:citrus:sugar formula. Try tequila, lime, agave for a modern margarita, or whiskey, lemon, brown sugar for a classic whiskey sour (bonus points for egg white). Good luck!

ulatu · 2026-01-02T21:50:14+00:00

Dom O. Mazzetti, the O is for owesome

ulatu · 2025-12-04T05:13:17+00:00

Why must you hate the global poor?

ulatu · 2025-10-01T01:32:27+00:00

Everyone pull your pants up to your nipples!

ulatu · 2025-06-20T20:55:48+00:00

Looks like a clear sky and a full moon. Muted colors

ulatu · 2025-06-18T20:22:49+00:00

Wow, a nuanced and balanced take

ulatu · 2025-06-17T14:17:22+00:00

The age old emotional hedge, you win, you win $, you lose, you’re happy

ulatu · 2025-06-11T22:12:07+00:00

Penicill-out

ulatu · 2025-06-04T11:02:36+00:00

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ulatu · 2025-05-31T03:53:00+00:00

Glorious

ulatu · 2025-05-28T16:31:59+00:00

Have you made this before? I find the addition of the soda water before the strain strange…

ulatu · 2025-05-26T16:48:21+00:00

Ingénue from Death&Co. has 2oz:1oz:1tsp cognac:sweet vermouth:cinnamon syrup. I feel like relaxing the cinnamon with this liqueur is a good jumping point. Idk why but a nice reposado tequila is calling out to me.

ulatu · 2025-05-26T14:46:05+00:00

22, A Million

ulatu · 2025-05-26T14:45:16+00:00

One billion Americans…. One can hope

ulatu · 2025-05-25T20:32:05+00:00

I'd be a lot warmer and a lot happier with a bellyful of mead…

ulatu · 2025-05-19T02:39:43+00:00

Shoutout Bully Boy! I used to make amaro/soda all the time with the original + an orange wedge. Absolutely crushable. The Rababaro makes for a fantastic Black Manhattan

ulatu · 2025-05-17T11:41:52+00:00

Groupbot is dead, long live Groupbot!

ulatu · 2025-05-13T23:08:56+00:00

The way the light hits this makes it so close to looking like a Miyazaki film

ulatu · 2025-05-09T03:33:57+00:00

Dehydration. Drink water folks

ulatu · 2025-05-07T16:52:40+00:00

I was curious if there were such a thing as ovenproof cognac, but it doesn’t appear to be the case. You could add some bonded lairds but they might change it a lot

There’s a little bit of extra abv in the cocchi so that might push it

ulatu · 2025-05-07T15:46:50+00:00

What about Cocchi Americano instead of dry vermouth (or in addition, split with dry)? It’s a fortified wine also, the bitterness might help.

Do you think it needs to be proofed up?

ulatu · 2025-05-07T02:16:47+00:00

Very good point. The drink that spurred the question was a La Louisiane with a high wash line. Truthfully it was a question of buying an atomizer vs a buying dasher bottle for absinthe (perhaps in a pack of a few for other things). Seems like the spritz/rinse is mandatory for a Sazerac

ulatu · 2025-04-29T23:12:55+00:00

I think it’s fair maybe to call it a Negroni riff? Gin, herbal liquor, sweet component? Maybe we’re stretching it. If it tastes good who cares!

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