This is my cocktailization of "banana bread". This is wholly unlike other recipes I've posted here: it's a high ABV sipper posing as a dessert cocktail. It's obviously sweet, but I love it. I really suggest you give it a try. (Despite the sweetness, this cocktail is probably at the 25% ABV level; drink in moderation.) 30 ml Jamaican Rum. (I used Appleton) 15 ml Banana Liqueur. (I advise Giffard.) 15ml Blanc Vermouth. (I used Dolin.) 15ml Cioco. (This is a mild artichoke amaro featuring orange notes alongside sassafras. Substitute with Zucca or Cynar or even Ramazzotti.) 15 ml Amaro Abano. (This is a baking-spice forward amaro. You might substitute with Amaro Angostura or Amaro Meletti.) 15 ml White Creme de Cacao. (I used something very cheap.) 7.5 ml Macadamia Nut Liqueur. (You can probably substitute with hazelnut liqueur like Frangelico.) 2.5 ml orange bitters

This cocktail is intentionally light on the citrus, but it's very approachable. The apricot liqueur can't be substituted. 60 ml Rye 30 ml Cherry Liqueur 15 ml Apricot Liqueur 15 ml Lemon Juice 2 ds Angostura Bitters

Wanted to make a cocktail inspired by a side salad made with cilantro, ripe mangoes, and tomato. Chopped up some cilantro, sous vide in vodka at 55°c for 2 hours. Blended some tomato with a pinch of salt. Frozen then thawed to get tomato water. Mixed in malic and citric acid to make tomato acid (3% acidity from added acids). Bought unsweetened mango puree. Clarified this with pectinase (though I've read these are most likely pasteurized, so agar might've been the right move here). Added sugar equivalent to 10% of clarified juice weight. For the build, went with 45mL cilantro vodka, 30mL mango cordial, 15mL bianco vermouth, 7.5mL tomato acid. I can't taste the mango at all. People say the mango comes in the aftertaste but most of them say they don't like the cocktail as a whole. Hahaha. I get not a lot of people like cilantro but I was hoping it would be balanced enough to taste good. Any suggestions to improve on this?

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