A Batanga, but make it 🍒
Shoutout to my guy @cocktailsbyhawk for the idea!
My apologies to the entire country of Italy 🙈
I mean… It works for the Old Fashioned right? Muddling oranges and cherries into a Negroni over crushed ice actually wonderful. I would 100% make this again and maybe add some saline or olive brine next time. Sorry Wisconsinites - no Brandy or Sprite in this recipe ¯\_(ツ)_/¯
Cheers y’all.
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It’s time to finally try the Wisconsin Old Fashioned 🥃
I don’t think I know of any other classic cocktail thats so heavily disputed by an entire region. I’ve been drinking old fashioned’s for a while now and always have preferred them… the old fashioned way (ps. This is how the drink got its name - spirit, bitters, sugar + water). Wisconsinites will always slide into the comments section asking where the muddled orange and cherries are, so today we’re going to try it out.
Have you revisited this lately, what are your thoughts?
Thanks to @highproofpreacher for the new HPP challenge coin 🥃
Meet the Vieux Carré’s American Cousin, La Lousiane.
Here’s another stirred cocktail with roots in Louisiana. This recipe first appeared in 1937 and was the house cocktail at the historic New Orleans restaurant of the same name. It’s a rye-forward cousin to the Vieux Carré and still maintains the delicate balance despite the addition of rye and absinthe.
This is one you’ve got to try, cheers y’all.
Experience the fierce yet smooth taste of Mad Max's Last Word with a base of Vodka. A bold blend of flavors that will transport you to a post-apocalyptic world of flavor. Unleash your inner warrior with every sip.
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Let's be honest... luxardousa maraschino cherries are like the icing on a bourbon cocktail cake 🍒🍸
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Another @holycityhandcraft original coming at ya! Playing with a couple different flavors here, I’ve always been a big fan of medium-roast, fruitier coffees since they tend to taste like dark cherries and chocolate. So why not make a cocktail based on those flavor profiles, right?
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Consider this your rainy-day cocktail recipe ☔️🥃
A little backstory on this one, I received a unique ingredient from my friends at stgeorgespirits - an Umeshu liqueur. Traditionally Umeshu is created by steeping Japanese plums in shochu and sugar and it produces a fruity, sweet and slightly tart flavor that is just perfect for sipping or in a cocktail. Now, this bottle is discontinued so I’ve been savoring every last drop.
I wanted to make a recipe that would be as unique as the liqueur and had the idea to pair Saint George’s Baller Single Malt with a sweet soy syrup (this is more sweet with a touch of savory from soy), the cocktail is brightened up with a bit of calamansi just to round out the flavors, creating a drink that is a little sweet, fruity, savory with a hint of citrus tartness. I wish I could say this would be easy to recreate as I realize these ingredients are not something very common in one’s pantry, but if you get a chance, try this out one out.
Cheers y’all.
At over 100 years old, the classic Aviation Cocktail is something any home bartender should have in their repertoire. Its sexy, sophisticated and elegant… but don’t let it fool you, it’ll kick your a** and take names.
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This one is a peanut butter and jelly take on a classic Old Fashioned using Skrewball PB Whiskey. Give it a shot!
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