an original of mine. This came about as I was having coffee after I had cleaned some mint. The mix felt right and I wondered if I could make a coffee mint drink. Quick search did not reveal anything in the same style (sure a milky icy coffee with 1/4 cup of sugar exist). After some tinkering I ended up with this. If you don’t have Jannamico Super Punch, Averna or Cynar would be a good sub. As for the rum anything rich and robust. I even tried with Planteray OFTD (1.25 oz (37.5ml)) with great results. Oh and you can muddle the mint but I always let the ice do that. The libation pleasingly brings the espresso ☕️ and mint 🌿 together, way better than drinking coffee after brushing your teeth 😜 . As one sips you get crème brûlée 🍮 burnt sugar, caramel, fancy molasses, slightly bitter dark chocolate with the maple syrup. I don’t add sugar or milk to my coffee thus I was judicious in the amount of sweetness used. When making it for yourself add the amount you prefer. If no maple syrup demerara or brown sugar. Make it your own. Espresso Mintini 1.5 oz (45ml) Navy Strength Dark Rum ½ oz (15ml) Jannamico Super Punch 2 oz (60ml) Strong Espresso (cooled) ½ oz (15ml) Demerara/Maple Syrup (To Taste) 3 dashes Chocolate Bitters 8-12 Mint Leaves Garnish 3 Mint

I need your help. I've been looking around Skool, and when I search for Cocktail Community, I only find 46 communities related to cocktails. We are leading all of them by member count and for sure content. Now, I need your help to make it even bigger. Let me know any ideas you have. What do you want to see? What categories? What videos? What topics? Do you want live streams from me? Anything you can think of, I will take on board and start working on it. I want by the end of 2026 this community to be the biggest place for anyone who wants to learn, share and become a better bartender or a home enthusiast. Over to you now 😉

As I was watching Georgi and describing the pine berry flavour it reminded of soursop/guanabana. Specifically the liqueur I have that has notes of strawberry 🍓, pineapple 🍍, banana 🍌 with a zingy citrus finish. This perked up my taste buds and the decision to make the drink was done. As I was organizing the ingredients I saw the green strawberry 🍓 bitters and onto the shelf they went. Some may worry that it is a sweet on sweet but the liqueur has a very tart component similar to passion fruit which balanced everything nicely. The cocktail is fantastic! Silky texture of tropical fruits dancing with strawberry with evolving herbaceous undertones. The balance is quite on point. The added bitters added another layer of savoury spices, red and white pepper corns, and rhubarb with spicy kale 🥬 Though I am not familiar with Eurovision, though I did listen the the song, quite fun,, I can tell you this is a banger on a cocktail. If you can make the syrup or have the soursop liqueur it is well worth it. 😋 Bangaranga 2 oz (60ml) Gin 1 oz (30ml) Pineapple Liqueur 1 oz (30ml) Pine Berry Syrup (sub Soursop Liqueur) ½ oz (15ml) Fresh Lime Juice Egg White Optional 2 dashes Green Strawberry Bitters Single Mint Leaf

an original of mine. With Valentines Day creeping up this could be a cocktail to share (if you make two 😉) or saved for warmer days. It starts with aroma of lemon 🍋 which transitions into lemonade. Once the palate is acclimated the sweet tea and cherry 🍒 take over for a refreshing ice tea vibe. 😋 Cherry Ice Tea 2 oz (60ml) Cherry Gin 1 oz (30ml) Tea Liqueur 1 oz (30ml) Fresh Lemon Juice 2 dashes Tea Bitters Lemon Wheel and Cherry

My take on a clarified pina colada. I actually split based it with a toasted coconut infused Bacardi and a non-deodorized coconut oil washed cognac. I made an acid adjusted cryo-concentrated pineapple juice, sweetened it with a tepache, and clarified it using full fat coconut milk.