Latest #cocktail Posts
- Hey #kaeslegarmy 🥳 - Es ist Wochenende!! Ich war gestern mit meinen Arbeitskollegen beim Griechen lecker essen, falls ihr meine Story mit Umfrage gesehen habt wisst ihr Bescheid; ansonsten findet ihr meine Storys ab jetzt unter der Kategorie „Lifestyle“ in den Highlights 😎 wünsche euch einen schönen Samstag ihr #kaesler 🧀😘
- #pretty .
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Our Story is YOUR Story! Tag us in your story with a dehydrated fruit and we will feature you in our story. 🍋🗽 @roh.nyc donates $1 to charity for each jar that is sold. 🛒 today - www.roh-nyc.com
Tipple Trade Time! It was an honor to be asked by Murray @westmountcocktail to do a trade. Please follow him - You will be amazed at how brilliantly he both composes a photo and creates an outstanding cocktail time and time again. Honestly, this was a very intimidating trade to do!!
The riff for this trade was from his boozy version of a mocktail called, ’St. Clements.’ Murray’s original called for vodka, orange liqueur, rosemary, lemon and orange juices, and some simple syrup. His flavors on this one were very clean, straightforward, and well balanced.
The alterations on this version came by first exchanging the vodka for gin (made in Scotland to honor Murray’s homeland) to compliment the piney flavor of rosemary. Orange cordial compliments the tartness of the lemon juice and makes the color really pop. Finally, the profile was rounded out with some bitters.
The picture above doesn’t do Murray enough justice, and no one will or can know how many photos were taken until one of them finally got close to his caliber.
Here is to Murray - it was a pleasure to honor you with this trade. Cheers!
1 1/2 ounces Gin @thebotanistgin
1/4 ounce Orange liqueur @cointreau
2/3 ounce Orange cordial
3/4 ounce Lemon juice
1 sprig of Rosemary
5 drops Wisecraft Lemon bitters
Add all ingredients into a shaker filled with ice. Shake until well chilled and double strain into a glass that has a clear ice block in it. Express both an orange skin and a lemon skin over the glass and discard skins. Garnish with a rosemary crown and a dehydrated citrus. Enjoy!
- #Repost @servedbysoberon
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With today's post I'm joining @themoodymixologist in her global event called #GarnishWeek 🍹 by submitting two drinks at the same time 😱 On the left there's the Lauwiliwilinukunukuoi'oi and on the right, the Humuhumunukunukuapua'a.
The cocktails respectively have a Blended Aged Rum and Gin as base spirit 🧡 and are both combined with the same ingredients: Lemon Juice 🍋 Pineapple Juice 🍍 Orgeat and Peychaud's Bitters.😍 Both drinks are created by Marcovaldo Dionysus, and are named after Hawaiian Fish 🐠 hence their hilarious names.
When Amy 'Queen of Garnishes' Traynor 👑 asked whether I wanted to join her event, I gladly did so!🙏 I love crafting a perfect cocktail from A to Z, and was recently talking to some people about the importance of (glassware and) garnishes.🌿🌸 Cocktails need to satisfy on a multi-sensory level: visually appealing 🤩 aromatically fantastic 🤯 and (of course) a palatal pleasure 🤤 And the beautiful thing about garnishes is that they can attribute to each of these steps, as I tried to portray here! ❤️ Drinkstagram, be fantastic!
#cocktail #drinkstagram #imbibe #garnish #homebar #liqpic #cocktailoclock #instadrinks #cocktailgram #craftcocktail #homebartender #tikibar #cocktaillovers #ginoclock #imbibegram #libations #craftcocktails #ginstagram #cocktails
- Members Bottling Night tonight! 🍸
Top #cocktail Posts
- One of my contributions to our recent menu roll-out at @bitterandtwisted_az
With the menu being a circus theme, I immediately was taken back to childhood memories of random carnivals coming through my hometown during the summer. They had these oversized bomb pops we would always get, and so I wanted to visually replicate that somehow. The drink at its core is very simplistic, its a nice daiquiri with grapefruit-cinnamon syrup, a little bit of blue curaçao for balance and the blue hue, topped with peychauds bitters to give the final hit of red to complete the ‘bomb pop’ visual effect.
Banks 5 Island Rum
Grapefruit Cinnamon Syrup
@eater @thrillist @foodandwine @zagat @liquor @bonappetitmag @travelandleisure @tastingtable
- Encore une journée qui se termine sur la côte basque....
- Happy Friyay! Come try our new drinks on our summer cocktail menu!😜
- A summer highball recipe from our Director of Deliciousness @masanyc 😸
Do you have a highball recipe? Head over to @tales_of_the_cocktail for details on how you can submit your cocktail for a chance to win cash prizes!
#repost • @tales_of_the_cocktail We brought in Masahiro Urushido as one of our judges for Tales of the Cocktail® 2019 Official Cocktail Competition to judge this year's cocktail - the Highball.
As Managing Partner, Head Bartender and Director of Deliciousness at @katanakitten_nyc, a new Japanese-American bar in the West Village co-created with Cocktail Kingdom Hospitality’s Greg Boehm and James Tune, Masahiro lets us in on the highball that has him dreaming of #totc2019 in July.
"I built this drink by thinking of hot / humid weather in July in New Orleans. To cure the thirst of friends from all over the world visiting for Tales of the Cocktail, I made this brandy based highball drink inspired by "Coffee x Tonic". A refreshing & simple highball drink with complex flavor of the classics (brandy, port, Du Monde chicory coffee) will fix you up nicely.”
1.25 oz. Bertoux brandy (Espresso-Du Monde chicory coffee infused)*
1/2 oz. ruby port (Graham's)
Q tonic water
Prepare a chilled glass with 1/2 rim with coconut-salt.
Fill the glass with ice.
Add expresso-chicory infused brandy, ruby port in a glass then top with tonic water.
Gently stir to mix the ingredients.
Express lemon peel over the drink then discard the peel. *espresso - roasted chicory infused Bertoux brandy
750ml Bertoux brandy
15grams espresso beans (whole)
1 barspoon of Du Monde Chicory coffee
Combine all ingredients in air-tight glass container and let it sit in room temperature for 30min.
Strain through cheese clothe.
Lemon twist (discard) + coconut & Maldon salt on 1/2 rim
Have a Highball recipe? All are invited to cultivate their cocktail NOW for a chance to win a cash prize and have your recipe honored at Tales of the Cocktail 2019! Link in bio to submit - deadline is JUNE 3rd!
#highballr #mixwithq #nola #chicorycoffee #cafedumonde