Well, I made another today. It's a bit sweet for my tastes, but you can reduce the liqueurs by 5ml each and increase the gin by 10ml if you want. Personally, I like the sweetness. (Also, my palette is very dry, so it's not sweet compared to something like a Cosmo.) 60ml Gin (Gunpowder) 40ml Fino Sherry 20ml Honey Liqueur 20ml Gamondi Amaro I might update this later based on more experimentation, but I like this one for now. Also, if you don't have Gamondi, I suggest mixing 10ml Averna and 10ml Montenegro----using Ramazzotti + Nonino and CioCiaro + Cynar might work also.

I'm not making as many cocktails these days, but I made something today that was pretty cool. For those of you who like more citrus, feel free to use 60ml of lemon juice. 60ml Demerara Rum (El Dorado) 30ml Mango Liqueur 30ml Honey Liqueur 30ml Amaro Nonino 30ml Lemon Juice

Well, it definitely has been a while since I last posted here. I had this idea randomly, and it turned out nice. 1.5 oz Demerara Rum 0.5 oz Cardamom-Forward Amaro 1 oz Apple Liqueur 1 oz Lime Juice As a note, my apple liqueur is pretty low on sweetness; however, I also can imagine that some people would prefer the drink to be more sweet overall. I recommend adding simple syrup to taste.

I was playing around with the AI and this is the result. The tasting notes it gave are pretty accurate. This is a tasty but bracing drink. ​Profile: Floral, Earthy, Vegetal, Complex Glassware: Coupe or Nick & Nora Garnish: Lime wheel ​Ingredients: ​2 oz Blanco Tequila ​0.75 oz Fresh Lime Juice ​0.5 oz Crème de Violette ​0.25 oz Salers (Gentian Liqueur) ​0.25 oz Simple Syrup or Agave Nectar

The inspiration for this one sparked from a locally crafted krupnik style liqueur with heavy notes of cloves and honey 🍯. A quick taste reminded me of clove candy from my youth which then lead to candied apple at winter carnivals that had candy coating spiced cinnamon and clove. So tinkered with an old fashion template. Quite happy with the results. Bright apple cinnamon, clove aroma with the sip shifting into the baked apple 🍎, with hints of wood chip smoke, honey 🍯, baking spices and a spicy finish lead by clove and cinnamon lingering because of the spicy bitters. As the ice melts the apple becomes even more present. The evolution mimics the candied apple as one tended to get more candy early and more apple as it is consumed. Since the liqueur would be almost impossible to find make honey 🍯 syrup (3:1) and let whole cloves infuse until the clove is almost dominant. For the apple ice sphere a simpler way is pouring 2 oz (60ml) of apple juice in a glass and freezing it. No need to fiddle with a mold. Hope yous try this and let me know. Pommes Carnaval 2.5 oz (75ml) Apple Brandy ⅓ oz (10ml) Cinnamon Syrup ⅓ oz (10ml) Honey Clove Syrup 3 drops Salt Solution 1 drop Spicy Bitters 2 dashes Smoked Apple Bitters Apple Juice Ice Sphere