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 in David Lebovitz Drinking French book 📖 Meant to be served up, it screamed to me for a tropical dressing using a tiki style tumbler. Pineapple 🍍 front and centre with gong and sweet vermouth backdrop. The Campari added a nice bitterness lightening the overall libation and lingering with the pineapple for several seconds in the aftertaste. 😋 As I sipped it popped into my head this could be a gin version of the Jungle Bird. For some reason this thought further enhanced the enjoyment of the drink. A Is For Ananas 1 oz (30ml) Dry Gin 1 oz (30ml) Pineapple Juice ¾ oz (22.5 ml) Sweet Vermouth ¾ oz (22.5ml) Campari Fresh Mint

Recipe found in Clapham Cocktails The Dubonnet Cocktail Book 📕 Recipe calls for lingonberry syrup/jelly, which I subbed for a more local (aka easier to get) Saskatoon Berry. This brought crabapple, almond, blueberry 🫐 flavours. Another option would be cranberry. So even if you are missing one ingredient there are alternatives which will still result in a great cocktail. As for the bourbon 🥃 I reached for a local whisky made with 8 grains bringing a nice depth of complex flavours. The first sip was a pleasant toast and jam profile. Further sips had the baking and grain spices, woody oak, leather, bitter berries, blanched walnuts, with a long finish of mulled wine and berries. Through it all the jammy profile never disappears 😋 1886 Cocktail 2 oz (60ml) Bourbon 1 oz (30ml) Dubonnet Barspoon Lingonberry Syrup Dash Boker’s Bitters

Recipe found on Difford Guide Sage is growing faster than we can use, even in the cooler weather. Sure the ask for a sprig of sage for the garnish was likely 2-3 leaves, but I decided to go overboard. 😂 The libation is exactly as the name implies. A tart, layered citrus flavours from pith, oil, juices. Spiced with gin, mint and vanilla beans. Though the sage adds aroma near the end it had imparted some flavour to the cocktail. A very refreshing drink 😋 The Lemon Peel 1.5 oz (45ml) Dry Gin ½ oz (15ml) Limoncello ¼ oz (7.5ml) Liquore Strega ¾ oz (22.5ml) Grapefruit Juice ¾ oz (22.5ml) Fresh Lemon Juice ¼ oz (7.5ml) Rich Simple Syrup 1 dash Orange Bitters Garnish Sage Sprig

It's been awhile since I've posted here; my life has been on fast-forward. That said, I'm still interested in oregano liqueur and have found the following recipe to be delicious: 2 Tequila 1 Lime Juice 1 Oregano Liqueur 1 Banana Liqueur To make the oregano liqueur, steap one jar of oregano in 400g of 95% grain alcohol for 2 weeks. Then strain and add 1000g of 2-water-to-1-sugar syrup. Adjust syrup to taste. This cocktail is fire. I think it's good enough to warrant making the liqueur. That said, there are other flavors that pair well with oregano: mango, blackberry, raspberry, and triple sec. I find rhum agricole or cachaca also pairs well with oregano.