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

Here is my cocktail for the special Negroni week menu we are doing at my establishment. 1.25 oz smoked sun dried tomato Aviation gin .75 oz Campari .25 oz Amaro Braulio .75 oz Bonal 3 drops tomato leaf oil (2 cups chopped tomato leaf in 1 cup nice olive oil, puréed and strained) For the gin I infused 20 grams smoked sun dried tomato (dry packed) for every 4 oz of gin. I let it sit for 24 hours and squeezed as much gin out of the tomatoes as I could when straining.

This is in response to the Disaronno challenge by @Woody Kane : 30 ml Bombay Sapphire Gin 30 ml Lemon Juice 20 ml Disaronno 20 ml Green Chartreuse 20 ml Simple Syrup

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.

An original riff of the classic Stone Fence. I pondered this recipe a will ago missing how pear 🍐 could replace apple 🍎 in various cocktails. The Stone Fence popped into my head as a long drink for cooler weather. The lead is all pear 🍐 both in aroma and palate. The rye spices, oak, vanilla bean, old leather, follows giving the pear a flavour akin to ripen orchard fruit peel with brown sugar. The extra spices from the bitters rounds everything with a subtle smokiness . 😋 The classic Stone Fence uses apple cider (the alcoholic apple juice 😉), locally there are pear ciders which would be a great sub and my next foray. So give pear a chance in your fall drinks. Pearfect Stone Fence 2 oz (60ml) Rye Whisk(e)y 5 oz (150ml) Pressed Pear Juice 3-4 dashes Smoked Apple Bitters