liquor
Desert Oasis
• 1 ½ oz gin (let it steep with some loose leaf masala chai while I worked on the rest of the ingredients)
• 1 oz freshly steeped chai sweetened with a little honey
• ½ oz Poli Miele Honey Liqueur
• ½ oz apricot liqueur
• ¾ oz fresh lemon juice
• ½ oz coconut syrup
• ½ oz egg white
Garnished with angostura bitters, loose leaf chai, and a star anise.
Neptune's Garden because I'm in a tequila mood.
1.5 oz Blanco Tequila.5 oz Elderflower Liqueur.5 oz Blue Curacao.75 oz Lime Juice1 Egg WhiteShake with ice, strain into a rocks glass, garnish with a dehydrated orange wheel, pretend this last week never happened.
The Key to my Lime Pie
THE KEY TO MY LIME PIE
1 oz Gin (Citrus heavy preferred)1 oz Light rum1/4 oz velvet falernum1 oz lime juice (key lime if possible)1 oz Graham cracker syrup1 tsp Greek yogurt2 strips lime peelAdd all ingredients to shaking tin
Dry shake for 30 sec.
Add ice and shake for 15-20 sec.
Double strain into a coupe glass
Deconstructed Gin & Tonic
Same G&T, new outfit. Froze a stack of thin “ice coins” and lime wheels—puck → lime → puck—so the lime is the flavor and garnish. In a chilled highball:
2 oz gin (Hendrick’s), top with 4–6 oz super-cold tonic (Le Tribute).
Fun experiment, but honestly way too much hassle—I’d rather just have a simple G&T with a Collins spear or a few 1-inch clear cubes next time…
Flying Colors
It’s a similar build to an aviation for my cocktail bar called Wild Child out here in Shawnee, Kansas.
2 oz Opihr Gin .5 oz Giffard Strawberry .25 oz Tempus Fugit Violette .75 oz Lemon Juice .25 Simple .25 Aquafaba
Garnish is sugar paper printed with edible ink. Glassware is the 6.4 oz Flavor Blaster brand which is just a bigger version of the Savage Pony glasses by Nude.
Cheers.
Dark 'n' Stormy
Dark 'n' Stormy
2 oz. Dark rum (split 2:1:1 Cutwater Bali Hai Dark Rum, Planteray OFTD, and Hamilton 86)0.5 oz. Lime juice5 oz. Fever Tree Ginger Beer
Cocktail fit for a pirate
Orange sails to represent my Dutch heritage (1/4 is enough to be proud of!)
Drink is a Dark n Stormy that I ended up mixing when putting in the boat
Juice of one small lime 5oz old Jamaica ginger beer 2oz goslings rum Stir to combine
bring out the olives 🫒
dirty martini
two parts vodka
one part dry vermouth
one part olive brine
green olive
extra olives (i prefer blue cheese stuffed)
Arrrrrrre you ready kids?
1 oz single malt scotch, 1 oz pineapple rum, 1 oz pineapple juice, 1 oz lime juice, 1 oz demerara syrup, topped off with a pineapple sour.
Clarified Jungle Bird
Clarified Jungle Bird
1 1/2oz. Dark Rum3/4 oz. Campari (I used Aperitivo Cappelletti)2 oz. Pineapple Juice1/2 oz. Lime Juice1/2 oz. Demerara Gum Syrup2 oz. Whole MilkMix all the ingredients except milk in a mixing glass. Slowly stir in the milk, and watch it curdle!
Set the curdled mixture in the fridge for 2-3 hours. Pour the mixture through a coffee filter or cheesecloth. The liquid should flow through, leaving a bed of curds behind - we’ll use these to clarify the drink.
Once all the liquid has filtered through, slowly pour the liquid through the curds again, taking care not to disrupt the layer that forms on the base. This will take a few hours, so you’ll need to find a way to prop up your filter (I set mine up on my countertop juicer).
The clarified drink will hold for months in the fridge, making this a great drink to batch up in bulk! There’s no dilution in the drink, so you should serve it over a big cube or add 1/4 oz. cold water when serving.
