Finally, I had the chance to record a quick introduction video. There will be more, but I want to show you around quickly in this video and invite all new or inactive members to take action.

I’ve been meaning to post one my drinks here for a while, but life is always hectic. Here is a milk punch I put on our end of winter menu and we call it the Anime Theme Song! First I make the sorrel base, this also great for n/a drinks, it just needs a little dilution. This is for a decently large batch, we double it here at the restaurant. 32oz water 32oz coconut water (unsweetened) 200g dried hibiscus flowers 4 cinnamon sticks 14g whole fennel seeds 80g fresh ginger 280g white sugar Zest of 4 limes (we use a microplane to about any pith) 5 bay leaves Bring all to a boil and simmer for 8 mins. Cool overnight and strain. For 1 cocktail: 2oz sorrel .5oz lime .25 oz 1:1 Demerara syrup 1.5oz zacapa rum #23 .25oz Wray & nephew overproof rum .125 (or 1/8)oz dale degroff new world amaro Add to a scant 3/4 oz whole milk, curdle and strain. Serve over large ice cube with candied hibiscus flower as a garnish Batch recipe: 48 oz sorrel 36oz Zacapa #23 rum 6oz Wray & nephew overproof rum 3oz dale degroff new world amaro (can also sub pimento dram for this) 12oz fresh lime juice 6oz Demerara syrup 1:1 Add to 28oz (25% of batch volume) whole milk Let curdle for at least 15 minutes and strain. This gave me about 4 750 ml bottles of ready to go cocktail. Enjoy!

A warm welcome to our new members @Alex Argiroudis @Naty S @Ľuboš Kamenský @Lina Benjumea @Travis Montgomery @Steven Roennfeldt @Chris Maniatis Say hi, and tell us a little bit more about yourself. Let's get this community buzzing.