Recipe crafted from recipes found on various sites without any definitive creator. Even before looking I was thinking of a Negroni subbing Pineau for the sweet vermouth. Subbing sweet vermouth is an easy way to use Pineau. After some web sleuthing and how various recipes were constructed I ended up also subbing the bitter aperitif with a local clear amaro. Being slightly sweeter using less Pineau des Charente to start allows to dial the sweetness and flavour profile. I went with just a hair over 1/2 oz 15ml. The his was a well constructed Negroni with layers of flavours. defined brandy notes, orange pith, grape skins, gin botanicals, wormwood, gentian, dried plums, with a fruity bitter finish. 😋 Pineau Negroni 1 oz (30ml) Gin 1 oz (30ml) Pineau Des Charente ½-¾ oz (15-22.5ml) Aperol/Campari/Clear Amaro Dehydrated Orange Wheel

Recipe found on diffords guide created by Simon Difford. Imagine eating a pear 🍐 crumble/cobbler/crisp sitting by a fire 🔥 and you would be very close to what this libation is. Slightly sweet with various pear/orchard fruit flavours (baked, fresh, with skin), hints of cereal/oats, dough, brandied fruit, vanilla, laced with smoke. 😋 Perfect for the colder fall evenings. What A Pear 1.5 oz (45ml) Pear Liqueur ½ oz (15ml) Poire Eau-de-Vie ⅓ oz (10ml) Peated Scotch Whisky ⅓ oz (10ml) Fresh Lemon Juice ¾ oz (22.5ml) Pear Juice 4 drops Saline Solution

Quick video (we'll see if it uploads properly). While in Kauai where the citrus are varied and amazing, I would prepare different juices every night and do a quick extraction of citrus peels (any of these alone or together: Meyer lemon, lime, kalamansi, buddha hand lemon,...) in a vacuum chamber. About 5 minutes (5 cycles of 1 minute) in white rum. Amazing how much citrus flavour ends up into the drinks.

Just finished making my first Habanero tincture and had it in a Margarita last night. It was fantastic. I love not having make the syrup that goes bad quickly or having to buy peppers every week to throw in the shaker. My favorite part is the ease of adjusting the amount of heat in the cocktail.

Hi, All. As you know, I posted some rules in October, but it is time for an update. It is 2025, and I will work hard to make this community the best in cocktails, mixology, and hospitality. To achieve this, I must implement regulations to foster a healthy community and protect everyone. Check all the rules and leave a comment to complete the action. THE RULES ✅ Please introduce yourself (if you haven't done it yet) and tell us more about yourself. We are here to make friends and assist one another with any matters related to the purpose of this community's existence. ‼️ Also, it will help you to reach Level 2. ✅ No promotions or any other phishing messages not related to the bar industry, spirits or cocktail recipes. This community is not your promo platform. It is a friendly space for people who enjoy learning, sharing, and socialising, all while sharing a passion for cocktails. ‼️ Anyone who breaks this rule will be banned from the community. ✅ Add a photo or logo to your profile. Put a face to the name. Let's make it easier for others to connect with you and not think of you as a scammer. ‼️ I will remove any profile without a photo or avatar. ✅ Share your recipes or ones you find interesting in books, websites or visiting bars. Please do not share recipes found on other cocktail channels. As much as I support and respect other cocktail channels, none of them support JSOS, Mixology Hacks and, most importantly, this community. ‼️ I reserve the right to remove these posts. ✅ Engage in the community. It is a bartender and cocktail fan community, so it is like a bar. Start conversations. Don't be a stranger or spectator. We like active users. ‼️ Anyone who has not been active for a month will be removed. ⚠️ Finally, this is not a rule but an invitation. If you want to support this community, join my Patreon patreon.com/moodybartender and pledge your support. Your contribution will help keep this community free forever. Thank you!