For me its
>rocks glass (with rocks)
>pour some seagram’s in it
>pour some seagram’s in it
>little stir
>wedge of lime on the rim

>>21845039
>What's your take on the gin & tonic?

Pine Needle Soda + Tonic syrup, Tiki levels of Lime. Liberal Tarragon in the soda brewing, or fresh garnish. Citrusy Gin as possible. Absinthe wash glass. Shaken lightly onto rocks.

https://www.youtube.com/shorts/hbfePXAVodY

Lime and bitters. But I had to quit booze.

>>21845039
Is Rum and Coke a cocktail?

for me it’s the humble gin and koolaid on the rocks

>>21845039
Former Op here, that link was taken down by pastebin for some reason. New one is here: https://pastebin.com/6Y1EeiZn

Gin&Tonic is a strictly at home drink. Bars fuck you on the ratio too much. Also worth trying with gins with very pronounced non-standard flavors. I have a bottle of Etsu double orange and that thing tastes like skin cream. But add gin or bitters and it becomes very interesting.
>>21846176
If you add lime juice it's a Cuba Libre

>>21845039
sometimes i do a GT with sliced cukes and black pepper
i believe its called "a Hendrik's"
afterwards i pretend that making one at home wasn't worth it

>>21848164
>pretend that making one at home wasn't worth it
why? it's not like it's too much work. these simple mixed drinks are probably most worth it to make at home since you can adjust the ratio as you like.

>>21848206
hence the pretending
but also i dont buy gin often

>>21848164
The cucumber and black pepper reminded me of another /cock/ that I had to go searching for because I couldn't remember the name:
>Gordon's Cup
>2 gin
>0.5 simple syrup
>4 lime wedges
>3 cucumber slices
>Salt
>Pepper
>Muddle lime wedges and cucumber in shaker before shaking with ice
I haven't made this in a long time but remember it being very good. You can also augment it with Worcestershire sauce and hot sauce to make a Gordon's Breakfast which is in the style of a Bloody Mary. I don't like Bloody Marys thoughbeit so I have never tried this.

>>21848226
damn that sounds fucking good. my cucumbers are spoken for but maybe i can spare a few slices for one of these tonight. do i just add worcestershire sauce to the recipe or by "in the style of a bloody mary" do you mean i have to add tomato juice as well?

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it's normal to not want to be wasteful and just freeze the shaker after use as opposed to dumping the leftover ice cubes and washing it out every time, right?

>>21845039
What the fuck is that? A glass a transitions to metal half way up? How does that work?

>>21848239
>I don't want to be wasteful
>so I don't clean my shaker and try to reuse fucking ice
No, that's not normal

>>21848253
that's harsh, come on now, i'd basically be cleaning out disinfectant :)

>>21848298
Are you making cocktails exclusively out of 70% isopropyl alcohol?
Clean your shit, retard.

>>21848301
i will certainly do it after making this anon's cocktail>>21848226
however i'm still not convinced i need to do it when i'm just making liquor cocktails. is 80% really as high as you'd need to go for alcohol to work as a cleaning solution?

>>21848249
It's just (hopefully) food safe metallic paint on glass, anon

>>21848234
>do you mean i have to add tomato juice as well?
No I just meant it's a savory brunch type drink in the same style as a Bloody Mary or Bloody Maria type drink

>>21848234
>my cucumbers are spoken for
cram session?

>>21848317
not exactly. i have two cucumbers in the fridge and i hate going to the store.
i've calculated i need exactly one for salads over the weekend and exactly one for three sandwiches over the week. i could replenish them by going to the store if i needed to but i hope i won't.

>>21848327
Do you ever force yourself to overeat in order to autistically stay on schedule?
Cause I do and it makes me feel bad : (

>>21848329
no. on rare occasions i force myself to eat more than i'm hungry for, but it's to prevent spoilage, not to stick to the schedule.

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>>21848226
>>21848312
holy fucking hell anon, this is some real gourmet shit. i hadn't considered savory cocktails until now but this is seriously interesting. i made this one with the beefeater because i wasn't too sure, but i'd make it with a better gin next time for sure

>>21848348
You're a Bongistani right? I have noticed that British people HATE Beefeater while I have always thought it was pretty good but maybe I don't know good gin like they do.

>>21848356
i'm from bulgaria... first time i tried beefeater i was surprised at how good it was because it always had a trashy reputation here.
that said, i use beefeater as my mixing gin while i usually have another bottle for sipping, like the botanist or roku. that's what i meant when i said i'd use a better gin next time.

>>21848363
Ah close enough... I just know I have heard some British acquaintances refer to Beefeater as "poverty drink" before which surprises me since as far as I know it's considered mid-shelf in the US and there are significantly cheaper options like Seagram's or Gordon's. Gin's just not that popular in the US so something like Tanqueray is considered top-shelf in a lot of places.

>>21848388
hm yeah, well, maybe by their standards it is. i'd be interested in hearing some bongoloid opinions on gin. we don't really make that stuff here either so of course it's more interesting to hear from the land that actually spawned the drink. to my knowledge, despite the reputation it had in my cunt, beefeater is the lowest -acceptable- brand, so it's not exactly bottom tier. bongoloids might be able to get better gin at cheaper prices but i don't feel like i'm struggling with my lot

I had a mason jar that I whipped cream in earlier that was full of dregs and I put in it 1/5 creme de cacao, 2/5 old coffee, and 2/5 whiskey. It was good.

moscow mule is the ultimate casual drink but its also so good for an experienced drinker

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>Don't have any type of bitters
>replace them with vinegar
I don't know what difference does it make but it's not bad.

>>21849280
what do you mean? bitters aren't acidic. and if you want acidity just use lemon juice. i know for a fact what you're doing isn't good because i tried it once too.
bitters are pretty much irreplaceable, but if you INSIST on doing it, get pink tonic or something

>>21845039
>metal lip
>glass bottom
wtf

>>21848388
Beefeater is all celery-- only use it for Bloody Mary's, lol.

>>21849396
>gin in a bloody mary
no

Anybody ever wonder why gin and rum are the main ingredient in so many recipes, considering how different they can get in terms of flavor profile? Just changing the brand of the gin would make a huge difference in a martini or gin and tonic. It's no that I mind it, I think it makes cocktails even more interesting but the whole point of recipes is to allow you to achieve the same result every time and you'd think it'd be the same with cocktail recipes.

Shit like vodka or bourbon has way less variation between brands but comparatively they appear in fewer recipes, or at least a similar amount and definitely not more often.

>>21849340
I honestly have no idea what bitter taste like and felt vinegar was the most similar thing.
I have no money so I try to make cocktails with common kitchen stuff

>>21849809
sad. find me a way to anonymously have bitters paid for and delivered to your address and i'll do it. i did the same thing via amazon once and the fucking thing gave me anon's first name and home town. i can only imagine the kind of information it revealed about me to him.
otherwise, like i said, pink tonic is your closest bet, in my personal opinion that is.

>>21845039
Had a gin and tonic today
Bombay sapphire and schweppes, because that's what a friend had

>>21849745
>the whole point of recipes is to allow you to achieve the same result every time and you'd think it'd be the same with cocktail recipes
No, the variation is what makes it fun
But many cocktails call for, say, london dry gin or white rum and in that case there is not that much variation

>>21845039
A good gin with a good tonic, about 1:1 is great, but it's not my usual go-to.
Tonight's probably going to be a Suffering Bastard, but I've also got a bunch of limes and a bunch of rum... and lemongrass that I might not get to kill off before it dies of natural causes... maybe caipirissimas with lemongrass?

>>21850479
>Suffering Bastard
Yummers, probably my favorite ginger beer drink. Kentucky Buck is also good thoughbeit

>>21850482
bucks do be cash

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Just got a tiki mug collection and spend about $250 on rum and liqueurs for tiki drinks, post a tiki drink recipe

>>21851024
normal daquiri but with smith and cross

>>21851024
i don't know any tiki recipes, surprise us anon

>>21851024
Got any orgeat or falernum? No worries if not - they're easy enough to make.

Mai Tai:
- double light/golden rum (nothing wrong with Bacardi, but Angostura white's my go to, Agricoles are good... white or light rum)
- splash to single of darker, funkier rum (Smith and Cross is great in these)
- half dry curacao (triple sec will do)
- single orgeat / half orgeat and half simple
- juice of at least half a lime. I find the best ratio here on the average lime is to cut a wedge out for garnish and juice the rest.
>abuse some mint and trim it so it's just above the rim
>shake with ice
>strain into crushed ice
>straw - if plastic, paper, or otherwise cuttable, cut an inch or two above the mint - you want the smell in your nose, not the plant in your eyes.
dark rum floats look nice for presentation, but they're kind of shitty in practice - you either get a mouthful of rum up front, or a strawful at the end... just mix it in.

>>21851024
>>21851206
You can make it with falernum instead of orgeat - adds more spice. You can spritz a bit of absinthe, pastis, ouzo, etc. in there. A splash of cherry liqueur won't hurt it. Fruit on a stick's good. Fruit without the stick is good - pineapple, good cherries, lime, even apple. If you add pineapple juice, just a splash - it's good, but not part of a mai tai.

Orgeat:
1 cup toasted almonds
1 cup water
2 cups sugar (white's the usual choice, demarara or turbinado are also good)
a few drops of orange-flower water.
>blend til smooth-ish. Strain into a pot. Hold at a boil for 5 mins. Add a shot or two rum if it's too thick, or if you want rum in it. Cool and strain into a bottle.

Falernum:
Make orgeat. Simmer a teaspoon each of cloves and allspice berries (or a solid pinch of the powders), about a cubic-inch of frozen ginger (don't use dried ginger - it's not the same flavour), and the grated zest and juice of a lime in there for at least 15 mins. Definitely add the rum. Cool, strain, collect the allspice berries and cloves - rinse off if necessary, and pop into the bottle.

>>21848226
I love the Gordon's cup, great cocktail and easy to make

Thank you chatgpt

>>21851206
I made a Mai Tai the other day with half Smith and Cross and half Barbancourt 8 year and it was incredibly good. I've never managed to get my hands on any Agricole style rum until recently so I had been using plain white rum like Plantation 3 star. I also got some actual orange curacao recently which I had been substituting with Grand Marnier. One of these days I hope to find a bottle of Creole Shrubb but I have no idea where to find it.

>>21851951
I don't think Creole Shrubb even exists here, but... if you steep mandarin peels, vanilla, cinnamon, and maybe a bit of allspice in some agricole for two-three months, you should be somewhere in the ballpark.
Or just keep going with the curacao or triple sec - it's not doing nearly as much heavy lifting as the rum or the orgeat.

>site i order from announces its "january" discounts at the end of the month
who the hell makes unimportant purchases like liquor orders from an online store at the end of the month, as opposed to the start? i'm not going to fuck up my budget because i suddenly see discounted liquor. are they just counting on enough people on their list having friends with upcoming birthdays or something. so weird. i don't think i've seen other online businesses announce discounts at the end of the month, unless they have discounts every week.

>>21854044
>end of month liquor sales
they're poaching the dole my good man

I finally discovered another decent use for cinnamon syrup. I made a Mr. Bali Hai subbing cinnamon syrup for simple.
>1.5 units Jamaican rum
>1 unit white rum
>1.5 units pineapple juice
>1 unit lemon juice
>0.75 units coffee liqueur
>0.5 units (cinnamon) syrup
I think I actually like this better with the cinnamon syrup than with simple or demerara

>>21855961
If you can get your hands on some allspice dram and cardamon bitters (or just Boker's), I think you might surprise yourself.

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Presume you've come up with a drink, what would you name it? Been making a ton of odd mixes with some pretty decent stuff over the last few days but I can't come up with a good name for the life of me.

>>21856204
[dominant color] [go on the horse racing channel and pick a word from the first name that catches your eye]

>>21856204
It depends on the drink and where it sits.
I've been fucking with reposado tequila and creme de violette in a tiki drink... So far I've managed to get really close to where I want it, and then my next tweak either makes everything disappear, or the whole drink fall apart. When I get it right, I'm calling it something stupid like The Biblioteca.

>>21851024
The classic, easiest Tiki drink ever is the Donga Punch, which is 2 oz Martinique rum, 1 oz grapefruit juice, 0.75 oz lime juice, and 0.5 oz cinnamon syrup. It's a Donn the Beachcomber drink. The fun part is riffing on the drink, because it's so simple you can go balls to the wall with it. Swap out the lime for lemon. Split the spirit base, swap it out altogether. Cinnamon syrup is the simplest one, what about Chinese Five Spice syrup? Or make it honey-passion fruit-cinnamon syrup? What about adding other spice notes? A Donn move would be to do a dash of absinthe and a dash of Angostura bitters. Yuzu for the grapefruit is an interesting move. And then there's additions that change flavor and lengthen it. Pineapple juice? Tea? Champagne? All of them are viable.

Anyway, get Easy Tiki if you haven't already, that's a good book.

>>21856204
Historically they've been names from films, theater, song, art in general.

>>21855961
pineapple and citrus with cinnamon flavor? idk about that

>>21856925
Always worth a shot, there's real complexity to it. Spice and citrus works well, and nutmeg and pineapple are a good combo. Pineapple is mostly here to add body, frothiness, it's not sufficiently "sharp"/sour to really count as a citric thing. Orange has a lesser version of the same problem, which is why you rarely see orange juice cocktails.

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>>21856928
yeah looking it up i found moroccans eat oranges with cinnamon. i guess it might be worth a shot with the free oranges at work. the moroccan thing i mean, if that's okay i might try the cocktail
>which is why you rarely see orange juice cocktails
i found one with amaretto that i tried and i only had a quarter of the amount of juice called for in the recipe. it was alright and decently balanced, but amaretto is so sweet and almondy it's probably an isolated example and it might have been better with lemon juice.

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>>21851024
>S A T U R N
>1 1/4 ounces gin (citrussier the better)
>1/2 ounce citrus juice
>1/2 ounce passion or dragonfruit syrup*
>1/4 ounce falernum
>1/4 ounce orgeat
Garnish: orange twist

>>21851024
>rum

Zaya. Nice vanilla flavour. Great for the price. Perfect for coke, even neat. Sweet eel mug.

>>21857125
That seems like way too little gin for that amount of sweet syrups. I even looked up the recipe assuming you had typed it incorrectly but that is actually the official spec and people say that it's good but I cannot fathom how a drink that is nearly equal parts syrup and spirit could possibly be palatable.

>>21857233
It's closer to like 1.5 oz alcohol to 0.75 oz syrup, give or take a few. Falernum is a liqueur. Double the specs and a 2.5 oz spirit, 0.5 oz light liqueur, 1 oz lemon juice, 1 oz syrup is decently balanced, it's not dissimilar from like sour/daquiri specs.

>>21857526
I had already planned to make a bunch of syrups today, and was going to make some passionfruit syrup just to make this drink since I had all the other ingredients. But the fucking grocery store was COMPLETELY out of sugar. I mean the entire sugar section bare except for some 50/50 splenda/sugar cubes and packets. I used the very last of the sugar I had on hand making homemade orgeat and grenadine so now I can't make the passionfruit syrup.

>>21857125
Dragonfruit syrup? ... ... sounds like expensive sugarwater to me.

>>21847780
>List of official IPA cocktails
Wait, is that IPA as in the beer?

>>21858057
I think it's a typo. International Bartenders Association makes sense here.

>>21858063
That makes more sense.

>>21857623
Saturn's pretty good though not my favorite, even if it's light and refreshing, but I highly reccomend making some passion fruit syrup, that's as classic Tiki base. Tiki half the time is about selling that style of mid-century exotica via the name and decor as opposed to anything with the drink itself, there's a ton of silly shit you can do and experiment with it. An example I've got is this riff on a Mai Tai

>TREACHEROUS SAIL
>1.5 oz gin
>1 oz brandy
>0.5 oz peach liqueur
>0.5 oz orgeat
>1 oz lime juice
>garnish with spring of mint and a lime wheel

You look at that ingredient list and it doesn't scream Tiki, but because of the name and the garnish, when you do drink it, you go "wow, that's tropical!", when in reality there's very little tropical stuff going on in it, though there's a real complexity to it.

>>21858057
>>21858063
Yeah, it's a typo, I had the link to the wikipedia page there
https://en.wikipedia.org/wiki/List_of_IBA_official_cocktails
But I replaced it with text in case it was the fact there was a URL in the FAQ that got it deleted, but I made a typo while writing it out.

favorite non-rye/bourbon old fashioned variant?
i usually get six bottles when i order online and i have an extra slot i haven't decided on. i already have cognac.

>>21858512
Apple brandy old fashioned with a dash of absinthe and a dash of some baking spice forward bitters. Rum old fashioned with a grassy rum and using falernum instead of the syrup. Split base, rye and apple brandy, with maple syrup. Technically a julep is part of the Old Fashioned family.

>>21858512
Tequila
(with agave, bokker's, good with any citrus twist)

>>21858731
is apple brandy just calvados or something else? in my country apple "brandy" (rakia) has a way more subtle apple flavor than calvados so i'm not sure if calvados is what you mean.
sounds good otherwise, might convince me to finally bite the bullet and get absinthe
>>21858887
i actually saw a recipe like that a few days ago and i marked it down because it sounded pretty nice. tequila's already on the list anyway.

>>21857623
>I had already planned to make a bunch of syrups today
based syrup devotee. what's your workflow? do you wash out a pot and strainer between each syrup making or is there a more elaborate setup? do you do it for home use? just for cocktails or do you incorporate them in other recipes?

>>21858952
Calvados, applejack (or, rather, the stuff that's 100% apple brandy), I've seen some rakija with a stronger flavor, I've had some apple kirchwasser, there's a lot of "variations", though my main one was Calvados.

Trying Cynar for the first time. What do I think of it?

>>21859178
you're thinking it wouldn't be terrible ice cold after a fatty, carb heavy dinner, but you're having trouble thinking of what it would be like subbed in for other bitters/amari?

Today's take on LA BIBLIOTECA is still just not quite there, but it's closer than it's ever been...
tequila, lemon, triple sec, cherry liqueur, creme de violette, spritz of absinthe, ginger syrup, pineapple juice, ango...
Gonna try another round, lighter on the violet, cherry, and maybe without the ginger (it's not bad, but I don't think it's doing much), maybe with a dash of chili bitters.

>>21845039
I've just improvised a cocktail that may be my new favorite.

>1 oz Lime Juice
>1 oz Jamaican Rum
>3/4 oz Orange Curacao
>1/2 oz Amaro
>1/4 oz Allspice Dram
>1 dash Angostura Bitters

>>21859845
Alright... I've got it.
In glass
>2 spritzes absinthe in the glass
>crushed ice at least 1/4 way up the glass
>1/2 oz cherry liqueur (brandy/whiskey/heering) as a "sink" (don't float it, just drop it in, before or after... swirl as she goes to incorporate)
In shaker
>2oz tequila
>2oz pineapple juice
>juice of a moderate orange, probably 2oz... squeeze the halves and throw the whole thing in
>juice of half a moderate lime, 1 oz maybe?, again, squeeze and shake with the shell
>1 oz benedictine
>1/2 oz dry curacao
>1/2 barspoon creme de violette
>1/2 barspoon maraschino
>4 dashes ango (2 is not enough. Go heavy)
>1-2 dashes chili bitters, totally optional, but it makes a difference. Alt: a pickled pepper as a garnish, or a splash of ancho reyes.

The tequila, citrus, and violet put something together that's like the tropical punch version of a poblano. I do not know how else to explain it. The cherry knocks it over into punch territory, and the benedictine grounds it.

>>21858021
Aphrodisiac properties. If you see it, try it. More hibiscussy than Passionfruit.

>>21858168
Riffing recipe's half the fun. Never had any cocktail with Peach liqueur that wasn't good.

>>21858512
Calvados and either a Highland or peaty Scotch (or just Mezcal) .

>>21859845
>>21859896
>cherry

Almond extract.

Curacao/Grand Marnier/Contreau + Falernum will approximate pineapple with or without additional citrus.

>>21859978
I've fucked with falernum, orgeat, almond syrup... so many standard tiki tweaks on this drink. What I just posted works without all the pieces working so hard against each other that you wind up with a flat white claw in a tiki glass.

>>21859873
Putting Amaro into tiki cocktails is something I want to experiment with because I think it has a lot of potential. Jungle Bird is super popular but you rarely see any other bitter tiki drinks. I was thinking a Jungle Bird or Bitter Mai Tai would both be good with an Amaro instead of Campari

i got a martini fiero because it was on sale in the lidl and it's pretty good. however there are not many recipes for it and it's decidedly something i'd rather be drinking during summer. i think the bottle has a pretty good chance of surviving until then though.

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>>21859953
>>21858731
not a huge fan of the calvados old fashioned. the apple flavor is just too vulgar and in your face. as you can see from the color, i used plenty of bitters but you wouldn't know it from the taste. i included the bottle in the photo so you can tell me if i've gotten a shit one.

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>>21860435
on the other hand, the cognac old fashioned tastes like pure old fashioned kino

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I was looking up recipes to put my orgeat into and found this. It was pretty darn good. The Peychaud's and Maraschino in it end up making it reminiscent of an Improved Whiskey Cocktail, which is a drink that I really love. I definitely would put this on any list of nonstandard/non-rum tiki drinks. Despite being only 1/4 oz the Maraschino is very up front in this so don't make it if you aren't a fan of Maraschino.

>>21846081
This sounds so good anon and I will be making it come spring and summertime.
>tonic syrup
Any brand you recommend? I wish fever tree sold a syrup, they have hands down the best tonic, I’ll sometimes just drink that straight.

I've bought every single bloody Mary mix I've found. I like to try them all. From the bottomest of bottom shelf to the $20 per bottle stuff. I don't think I ever tried a mix I didn't like. I usually don't even add booze so perhaps I am not welcome in /cock/. I just love savory drinks. So many people forget about them.

>>21849345
Old style of drinking glass. There's a name for it that I can't recall. My mother had a set decades ago.

>>21860237
The Jungle Bird is a start, to me the Chartreuse Swizzle has potential as a riff base. Chartreuse is pretty sweet, but I think if you threw Amaro Nonino instead in there it'd do fun things.

>1.5 oz green chartreuse
>1 oz pineapple juice
>0.75 oz lime juice
>0.5 oz falernum

There's also things like the reified Surfer on Acid riffs and the Angostura Colada that point to krauterlikor and amaros and just generally bitter drinks as a jumping off point. Arguaby the Mr. Bali Hai? As a bonus, I'm noticing something of a tendency on these types of drinks to contain pineapple.

Did a deep dive into Intoxica, Beachbum Berry (PBUH) has a couple of drinks that use Barenjager, might be worth thinking about subs?

>BUM'S RUSH
>1 oz fresh lime juice
>1 oz sweet apple cider
>1 oz triple sec
>1 oz Barenjager
>1.5 oz Tequila

One possible idea is to use a more Trader Vic-style as a base, maybe go with a twist on a Chief Lapu Lapu?

>1.5 oz "light" rum (unclear, try a column still or perhaps a riff with rhum, if you're insane go with W&N)
>1.5 oz "Dark Jamaican" rum (Demerara might be a call here, but something like a slightly more aged Appleton Estate wouldn't be a miss)
>1 oz passion fruit syrup
>2 oz lemon juice
>3 oz orange juice
>cinnamon sticks as garnish

Lower the syrup to 0.5 oz, reduce the spirits by 0.5 oz for a 20% liqueur to by 1 oz for a 40% liqueur, then add 1 oz of your chosen herbal/bitter liqueur that's got that roots flavor?

This is my wild called shot, but start with Mai Tai, keep everything the same, swap out the orange liqueur for elderflower syrup.

love me a good sidecar easy as hell to make too, I personally like 2 parts cognac or brandy to 1 part triplesec and 1 part lemon juice but can always adjust the tartness with different proportions

>>21860845
My favorite sidecar I have ever made has been one topped with champagne

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>>21846081
>Tonic syrup
i'd never heard of that before so i googled a recipe. i can't believe tonic is chud coded
anyway the recipe is about the syrup and it calls for "6 grams powdered cinchona bark" so i hope you can source that

>>21862011
You can order cinchona online, or find it at pretty much any herbalist or probably even occult stores.
Do not overdo the cinchona. When you do, you'll know exactly what I mean and you'll worry if it's permanent or fatal.

>>21862214
oh yeah, it causes heart palpitations right? i'd always heard the old wives tale that tonic was medicinal, as long as it had actual quinine in it, and when i looked it up it was only good against malaria and had tons of negative side effects

>>21846081
The things people do to get the taste of cum out of their teeth.

>highball glass
>3/4 fill with ice
>2 ounces gin
>top with tonic
>squeeze lime zest on top
>slice of lemon
It’s not that fucking hard.

>>21846176
Nope, mixed drink.

>>21863715
Any tonic is medicinal/snake oil meant to invigorate - you, your hair, whatever. Coca wine was a fantastic tonic; cinchona tonic's a little less invigorating, unless you have malaria or the flu, then it's a godsend. A little bit's a light workout (and good for minor aches and the chills), a lot is... yeah, a panic attack at best.

>>21863722
Cuba libre is because it has lime.
3 ingredients, and a three drink minimum.

>>21864312
>or the flu
I wasn't aware of that. I'll have to pick up the ingredients so I'm prepared for next time. Approximately how long is tonic syrup shelf stable for?

>>21864574
It depends how much sugar you put in it. Not sure how long the quinine lasts at room temp, but 2:1 simple will crystalize before it grows friends.
It is not nearly as good with the flu as it is malaria - it's not even as good as most flu medications, but it is an excuse to catch a buzz and dull the aches and chills a bit. A solid G&T in a hot tub, a quick roll in the snow, then another one or two in front of a fire? Fucking greet.
That said, it's pretty rare I have to stumble through a New Year's gig when I've got the flue, and even rarer that I'd wind up in a hotel with a fireplace and jacuzzi any other time.

>>21864598
If you have a bathtub, you can just fill it with hot water and Epsom salt. Or embrace your inner "country boys make do," get one of those big ol' metal barrels, set it on top a decent sized campfire and fill it with water.
That said, you shouldn't mix alcohol with hot tubs. Good way to end up drowned

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this is 30% off in the store i order from (25 EUR now), i do need rum but saw that it's 75% alcohol. what's with that? what is it good for?

>>21865351
Striping paint or starting a camp fire.

>>21865370
i guess that's useful if you're in the navy

>>21865351
151 is a meme genre of rum that is sometimes called for in very small quantities in a large drink or as a float (please don't do this). It's also useful if you want to do a flaming garnish by soaking a sugar cube in it and lighting it on fire. Most 151 is gross due to the overwhelming alcohol aroma but it can be okay when buried in a larger drink. Spanish Coffee for example is a very good hot coffee cocktail that calls for 151 rum primarily for its flammability.

whats the perfect porn star?

>>21864976
If 60 mils of gin knocks you out in a hot tub, you're very small or your system handles ethanol in a way that borders on allergy.
You shouldn't mix gin with nsaids, like those in pretty much every cold and flu medication because it's bad for your liver, but you know what works a fucking treat? Gin and neo citran. Don't do that in a hot tub, or operate any kind of machinery - you'll be ready for bed by the time the mug's done.
There's always health risks - like the possibility of turning yourself into soup in a metal barrel or planter on a fire.

>>21865666
Pussers is pretty funky rum. The 151's good for things that call for a dark rum that this, Smith and Cross, or Appletons would overpower, because you can use a single instead of a double and cut your funk in half.

It makes great mai tais if you have access to orgeat (or almonds, sugar, and orange-flower water / orange flowers / tangerine peel), lime, dry curacao/triple sec/etc., and mint.
The original, and most Mai Tai recipes since, call for 2/3 white rum and either a dash of something like this, or a float... the only things a float does are look kinda neat, and trick tourists into taking a sip of something that would be better incorporated into the drink.

>>21865718
Stick with 151.
Some think the alcohol aroma is overpowering but that because they are faggots.

>>21865728
Don't forget your limes, captain. You don't want to get scurvy again.

Makes a pretty good caipirwhateverthefuck too - 2oz/60ml of this or any other decent overproof, a bit of coarse sugar or demarara syrup, a lime or two cut up, and ice. Shake the piss out of it until it's cold and the limes are juiced, strain or free pour into a glass, have more than you intended on drinking, wake up feeling better than you know you should but worse than you wanted to.

>>21865666
>>21865718
>>21865733
oof, not exactly getting shining endorsements here. i don't really have the stuff needed for tiki cocktails so i'll just get some normal spiced rum and maybe put this one on hold until i see some recipes i can and want to use it for.

>>21866026
I only have normal pussers and can confirm it's extremely funky but adds fantastic depth in a Mai Tai, shit in most other things imo

>>21848226
Made this last night and it was great, thanks /ck/

I had a version of an old fashioned that was almond liquor, whiskey and orange and it was one of the best drinks i ever had. They called it an old fortune teller

>>21866026
Like I said with the caipirissima, it's good with just lime, a little sweetener, and some seltzer (although I left the seltzer out). It's good with ginger beer. It's good with cola (although it's a bit of a waste for a lot of rums and whiskeys with any sort of character).
You can use it just about anywhere you'd use rum, just remember that it's got the funk (so good with tropical flavours) and nearly twice the strength.

>>21862011
There's pre-made, sweetened and unsweetened.

>>21860027
Anon soliciting recs should have options. Every tiki drink is a White Claw with that attitude.

>>21866259
When they come out bland - with some vague whisper of a flavour despite an ingredient list long and strong enough enough to put in a hard cover - yeah, the lack of application of physical laws demands a comparison to the Claws my man. I have made a few overly-balanced test batches of this drink, where the sweet, sour, herbal/odd and base spirit flavours negate each other entirely.

I've tweaked it a bit further... still can't decide if homemade ginger falernum's the way to go, or if a splash of cherry's better for flavour and colour... but... I think I'm going to stop fucking with it. It's finally a really, really good drink that does everything I need it to do.

>2oz reposado tequila (Espolon seems to work best. Sauza and Jimi disappear entirely)
>1oz benedictine
>1oz ginger falernum (~1/2oz / ~1 inch cube shredded frozen ginger, 1tsp dry powdered ginger, 8 freshly milled allspice berries, 8 freshly milled cloves, 1/4 cup toasted almond, 1 cup demarara sugar, zest and juice of 2 limes, 2oz rum, 1/2 cup water... boil on high 1 min, simmer, blend, strain/filter, pop a vanilla pod in the bottle if you want - won't hurt it none), alternately 1/2oz ginger falernum and 1/2oz cherry heering/brandy/whiskey liqueur
>1/2 oz curacao (not the blue stuff - use triple sec or grand marnier instead if dry curacao's not available)
>1 barspoon fernet
>1/2 barspoon creme de violette
>1/2 barspoon maraschino
>2oz pineapple juice
>~2oz freshly squeezed orange juice (medium sized navel orange, halved, juiced, peel thrown in shaker)
>~1oz lime juice (medium sized lime, halved, juiced, peel thrown in shaker)
>2 dashes ango in the shaker
>1 dash chili bitters (1/2 barspoon ancho reyes or a [red] chili pepper of some kind in the garnish would work)
>shake with ice
>spritz/rinse of absinthe in glass
>fill halfway with crushed/cracked ice
>strain drink over ice
>2 dashes ango after the pour
>garnish as desired. Mint is highly recommended.

>>21866259
>>21866319
if you bump this up to a half ounce of falernum, and slip a bit on the maraschino, or sub in grapefruit juice for orange, you will witness what I mean about flavours disappearing. If the bitter catches up to the sweet and sour in this drink, it might as well be skim milk.

>>21866323
... fernet, not falernum

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>>21847780
>Gin&Tonic is a strictly at home drink.
bruh..

If I like The Botanist gin but don't care for its price tag, what's a good alternative at a lower price point I could try to get?

>>21866203
>>21866086
alright, looks like the overproof bottle won out in the end. i needed both a white and dark rum and i couldn't find any decent options for the dark one at a good price that would allow me to get both, so the pusser it is. probably gonna be here on friday. i've been meaning to try the brazillian thing for a while, probably with much less sugar than the recipe calls for.

>>21866561
>what's a good alternative at a lower price point I could try to get?
The Botanist when it's on discount. Gins are pretty different from one another so it's hard to recommend a substitute. Just get it more rarely and stick to Beefeater more often. Other brands inbetween those two (in terms of price) are Hendrick's and Plymouth.
Japanese gins like Roku, Ukiyo and Etsu are similar in price to those two but they're even more different

>>21866967
>I don't know the answer to your question so I'll just ramble for a few sentences

>>21866969
Out of other threads to shitpost in?

>>21866877
A caipirissima isn't exactly like a caipirinha. Cachaca (the stuff in a real caipirinha) is almost like a rhum agricole (sugarcane juice rum) with as little molasses as possible. It's not left to ferment any longer, or cut any wider during distillation, than is necessary to maximize the alcohol to bullshit ratio. The end result is bright and kind of green or grassy.
Pussers is left to get really complex, even backmixed with previous iterations to get all kinds of fruity esters, plus it's oaked, so there's a lot of like overripe pineapple aroma and revenant banana hanging out with the dark caramel sweetness and slight vanilla (from the oak). I don't think I have any Pusser's here or I'd take a second to analyze its hogo.

Either way, still good, just not the same drink because it's not really the same spirit. Caipirissima's basically just a really barebones daiquiri. If you find it needs a touch of sweetness, you can smash a sugar cube in while you shake it, give it a splash of simple/demarara, or to stray even further from god's light, a small splash of a liqueur. Despite everything going on between the lime and the rum, and how wide open the carbonation makes all of it, it accepts a wide range of new flavours really well - even cocoa (creme de_ or bitters) if it's just a tiny amount.

>>21867237
oh, so it isn't. when anon said "capriwhateverthefuck" i assumed all these names were just ribs at caipirinha's name. the caiprissima recipe sounds much more achievable to me, since i can't get the actual brazillian liquor here. the bottle of rum should arrive tomorrow and i'll give this a try then.