So a third of the bottle gone and we have our cocktail:

Amaracano.

20ml Amara
20ml Campari
20ml gin

Build in a highball over lots of ice. Add the juice of half a lemon and a lemon slice. Top with soda water and stir well. Very refreshing summer drink, (it's summer in Aussie right now.)

Where can I get glasses like below? I'd prefer ones that are a bit more flat and wide at the top and have slightly more inward curvature at the rim.

Looking for a source online, or preferably somewhere in Manhattan. I've been around all the basic housewares places, but they either have the classic champagne glasses (not curving in) or the martini Vs.

[spoiler][/spoiler]

Amazon. Search for "coupe glass", they have several options.

Thanks. Ended up going with the ritz coupes because they look closest to what I'm envisioning.

One restaurant I went to recently had really good coupe glasses, but they didn't get back to me about their source.

I'm not a huge fan of Amazon for these things because many businesses don't sell through Amazon because they don't treat their sellers well from what I hear. There's probably a place in the city that sells the glasses I'm looking for that aren't listed on Amazon, but I don't have the time to search for it on my own at the moment. Also worried about imperfections in the stemware, hopefully for the price they'll actually have quality control.

Anybody use B'lure extract for making color changing cocktails? Any recipe ideas? I'm planning a crazy "molecular" ( or whatever you want to call it) party with multiple drinks happening. I've found a few recipes with B'lure online, but I might do this at the bar I work, so I don't want to spend a bunch of money on boozes we don't have.

Also I came up with an idea of doing a modified Irish car bomb with spherified Guinness, whiskey gel, and Baileys foam served in an amuse bouche spoon. I searched online about spherifying Guinness and saw someone else tried a variation of this (no surprise I guess) but their spheres looked kinda bad, and they did a whiskey foam and spherified baileys instead. They said the baileys curdled so I'm sticking with my plan if it works.

Anyone have experience spherifying Guinness or any other type of beer? I realize I have to do reverse spherification, but I'm new to this ****, I've only made liquid spheres a few times.

Cocktail guide offering recipes made from urine:

http://www.foxnews.com/leisure/2016/...e/?intcmp=hpff

I don't think you can count this as a form of progress.

stopped reading here

How do you guys keep Aperol? It's 11% ABV, so should I treat it like wine and keep it vacuum sealed in the fridge? I'm afraid it's too low alcohol to keep at room temp. (fridge space is limited by all my other bottles, so want to confirm that it's actually necessary)

I always keep mine at room temperature and never noticed a problem. I've probably kept an Aperol bottle open for ~9 months without any issues.

A cocktail aficionado needs a place to put their bottles.

The drinks cabinet made out of an actual cluster bomb:

http://www.fallenfurniture.com/product/the-bomb/

Made a Metropole last night and really enjoyed it.

1.5oz of cognac
3/4oz of dolin dry vermouth
1/8oz of simple syrup
2 dashes dram hair of the dog bitters*
1 dash orange bitters

Stirred in iced shaker, strained into glass, no garnish.

*Recipe calls for creole bitters, I'm sure peychauds or angostura would work too.

I bought some calvados earlier today. On a brandy kick lately if anyone has suggestions for brandy/cognac/calvadaos/applejack cocktails. Cognac manhatten, calvados sidecar look like fun variants.

Chicago,

Any whiskey drink, replace the whiskey with half whiskey/half brandy. You're welcome!

Fizz fans,

Gin fizz tropical: http://punchdrink.com/recipes/gin-fizz-tropical/

Don't usually have alternative sweeteners around, but friends had orgeat and pineapple gum syrup so we decided to try this.

Had to improvise with the glassware, but these turned out amazing! Now I just need to rationalize buying $30 of sugar syrups.

Well done sir, this has been simple and fun.

They should give you your own forum or something.

wilks and wilson has a nice pineapple gomme and orgeat. 750ml of each for $42. we receive samples of their products and they're doing good things. can make a pineapple gomme pretty easily however.

recent memorable cocktails:

rum old fashioned w/ plantation rum, roasted pineapple syrup, ango, dehydrated pineapple garnish - spoon & stable, mpls

cuba libre riff w/ black seal rum, lime, muddled banana, fernet, shaved ice, spent lime half garnish w/ flaming overproof rum. mexican dr pepper sidecar - spoon & stable, mpls

tiki cocktail w/ nicaraguan rum, mezcal, pineapple, cinnamon, lime, lapsang couchong tea, coconut. - laka lono, omaha

been diggin rum but i'm convinced amaro is the perfect alcohol. between proof, versatility and price it's my fav. delicious sipped straight or used as a modifier in basically any brown and stirred cocktail or a daiquiri.

When a recipe calls for lemon juice. Is this fresh squeezed, or is the store bought bottle a reasonable substitution? I am not an aficionado yet, just a beginner.

Fresh squeezed is always better. If not fresh squeezed, then store-bought juice that is not from concentrate. Failing that, something like what you picture is the last resort.

I made Federal Buffalo Stamps tonight

2oz Buffalo Trace bourbon
3/4oz lemon juice
3/4oz maple syrup
Chopped ginger root

Shake the hell out of it to get some ginger particles into the drink and mix the syrup throughout the glass. Served over ice. Very easy to drink they turned out great.

Thanks for the response Gararene, I went with real lemons.

That sounds really tasty!

sounds like a whiskey sour with ginger. (and maple instead of SS) delicious i'm sure. would prefer to strain the ginger or muddle slices w/ the syrup but to each their own. will try this soon w/ bourbon barrel maple syrup and an egg white.

election night calls for something brown and stirred.

Funnily enough I was just coming on to post about a Maple Whiskey Sour. It's basically the above but without the ginger root and also includes a half measure of sugar syrup.

Not sure if a Monkey Gland has been mentioned here or not.

1 1/2 ounces gin
1 1/2 ounces fresh orange juice
1 teaspoon grenadine
1 teaspoon absinthe

Can also put simple syrup in but I prefer without.
Also nice with a twist of orange.
I spray the Absinthe over the glass instead of using a dropper or teaspoon.
Tastes amazing and look classy!

Any suggestions for a Thanksgiving cocktail that can be made en masse for family to pour at will? Open to anything.

You guys do mulled wine over there?