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

Well, it definitely has been a while since I last posted here. I had this idea randomly, and it turned out nice. 1.5 oz Demerara Rum 0.5 oz Cardamom-Forward Amaro 1 oz Apple Liqueur 1 oz Lime Juice As a note, my apple liqueur is pretty low on sweetness; however, I also can imagine that some people would prefer the drink to be more sweet overall. I recommend adding simple syrup to taste.

an original of mine. With Valentines Day creeping up this could be a cocktail to share (if you make two 😉) or saved for warmer days. It starts with aroma of lemon 🍋 which transitions into lemonade. Once the palate is acclimated the sweet tea and cherry 🍒 take over for a refreshing ice tea vibe. 😋 Cherry Ice Tea 2 oz (60ml) Cherry Gin 1 oz (30ml) Tea Liqueur 1 oz (30ml) Fresh Lemon Juice 2 dashes Tea Bitters Lemon Wheel and Cherry

My take on a clarified pina colada. I actually split based it with a toasted coconut infused Bacardi and a non-deodorized coconut oil washed cognac. I made an acid adjusted cryo-concentrated pineapple juice, sweetened it with a tepache, and clarified it using full fat coconut milk.