Hi! I want to make something with raw mangoes but I'm not sure how to do it. There would be significantly less juice compared to ripe mangoes, so I'm not sure blending is the way to go. Has anyone tried making a cheong with raw mangoes? How about an oleo saccharum? Initial idea is to play around with the daquiri template but I'd also want it to have a savory kick. Anyway, that's a long way from now. Would appreciate your comments!

Hi Community, I was given a bottle of Feijoa Liqueur from NZ. Nice tropical tones but an odd burnt rubber after taste! Can't really find much on line except it seems citrus is a good combo but it still need something else to neutralize the after taste. I have been adding Cointreau and a dash of mezcal which lets the tropical taste shine and neutralize the after taste. Any other suggestions?

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.