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A Spontaneous Libation for your Consideration

Improved Shochu Cocktail

Posted by DrunkLab. Created by Kenta Goto, Bar Goto, NYC..
2 oz Barley Schochu, Mizu no Mai
2 t Gin, Berkshire Ethereal (aged)
1 1⁄2 t Cane syrup
1 pn Bierschnaps, Kiuchi No Shizuku Hitachino Distilled White Ale
Instructions

Stir, strain into a sake masu (or, you know, not that).

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From the Knowledge Vault

The Margarita, or An Earthy Mystery

Americans drink a lot of Margaritas. While the Margarita makes up eighteen percent of the mixed drinks ordered in the United States, tequila represents only six percent of the domestic spirits market. Unfortunately, we drink a lot of bad Margaritas too. Neon colored, super-sweet, artificially flavored, poorly made, cheap ingredient, frozen-slushy Margaritas surely account for most of those eighteen percent.

Perhaps one reason that Americans drink a lot of bad Margaritas is that we seem to have no idea of its origin. There are theories (among others) that Dallas socialites, Peggy Lee, Mexican (or Irish, or Texan) bartenders, German ambassador’s daughters or Ziegfeld Follies dancers all have a hand in the drink.

Recent Additions

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  • Misbehavin' — Bourbon, Crème Yvette, Pear liqueur, Averna, Bitters, Lime juice
  • Devil May Caraway — Aquavit, Aromatized wine, Crème de Cacao, Orange bitters
  • Halliday — Cognac, Pear liqueur, Cynar 70, Bitters, Pomegranate juice

Recent Discussion

  • Re Capsized in Calabria, 1 day ago Shawn C commented:

    This is an excellent cocktail, layered and complex. It leans toward sweet but with so many floral, herbal, and citrus notes that it doesn't detract. The black lemon bitters come through and blend well with the rest. Curation notes: I have changed this to "authentic", but have updated the bitters in the recipe since the "Aromatic" is actually Scrappy's Bergamot Bitters (now added ingredient list), and the dash listed as orange is actually Scrappy's Orleans Bitters which appear to be equivalent to Peychaud's or Creole bitters.

  • Re Suzerac, 6 days ago Artur B commented:

    Reduce Suze, increase Rye.

  • Re Save the Last Dance, 1 week ago flickerdart commented:

    Made this with Smith & Cross rum standing in for the Appleton. I think the charred flavor kind of takes over unfortunately, but the concept feels sound: a dry baking spice bomb.

  • Re Chicagovardier, 1 week ago Shawn C commented:

    Surprisingly, despite not having any real base spirit, this Boulevardier inspired riff works. Admittedly, I don't find Malort horribly bitter, and I use it as a single note bitter and drying agent for overly rich cocktail recipes. Also my bottle is now 2+ years old so it could be losing some wormwood intensity even in a dark cabinet. The Abano provides a slightly earthy, herbal connection to the wormwood and red berry/grape of the vermouth. It is an extremely dark brown.

    Note: I grabbed the wrong bottle of amaro out of the cabinet the first time, Amaro di Angostura. While it sort of worked, the flavor was thinner and did not connect things as well.

  • Re Pearl Handle Gun, 1 week ago yarm commented:

    Hibiscus cordial? Is that like a hibiscus tisane/tea syrup or is that Sorel Liqueur or other? From the recipe, it looks like it needs to be as sweet as a liqueur to match all that citrus acid.