The new video with 3 tasty Summer Highballs is here. Let me know if you are going to try any of those or all of them 😀 https://youtu.be/B03_cBWl76E

an original of mine. This came about as I was having coffee after I had cleaned some mint. The mix felt right and I wondered if I could make a coffee mint drink. Quick search did not reveal anything in the same style (sure a milky icy coffee with 1/4 cup of sugar exist). After some tinkering I ended up with this. If you don’t have Jannamico Super Punch, Averna or Cynar would be a good sub. As for the rum anything rich and robust. I even tried with Planteray OFTD (1.25 oz (37.5ml)) with great results. Oh and you can muddle the mint but I always let the ice do that. The libation pleasingly brings the espresso ☕️ and mint 🌿 together, way better than drinking coffee after brushing your teeth 😜 . As one sips you get crème brûlée 🍮 burnt sugar, caramel, fancy molasses, slightly bitter dark chocolate with the maple syrup. I don’t add sugar or milk to my coffee thus I was judicious in the amount of sweetness used. When making it for yourself add the amount you prefer. If no maple syrup demerara or brown sugar. Make it your own. Espresso Mintini 1.5 oz (45ml) Navy Strength Dark Rum ½ oz (15ml) Jannamico Super Punch 2 oz (60ml) Strong Espresso (cooled) ½ oz (15ml) Demerara/Maple Syrup (To Taste) 3 dashes Chocolate Bitters 8-12 Mint Leaves Garnish 3 Mint

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