Build the ingredients in a highball glass filed with ice. Stir gently to mix, garnish, and serve with a straw.
Stir (or shake); strain; rocks; top and brief stir; garnish.
For rhubarb shrub: macerate equal parts sugar and chopped rhubarb stalks over a few days in the fridge, stirring occasionally; stir in an equal part apple cider vinegar; strain.
Dry shake; shake; double strain; DOF with ice; garnish.
Stir with ice, strain into a coupe glass, and garnish with a grapefruit twist.
I originally made this in an old fashioned glass with a large ice cube. While there was a nice progression of flavors over time, it started to die when diluted too much. When I mentioned this on Instagram, folks tried it up and replied that they enjoyed it served that way, so I am going with my hunch.
I recently looked over various recipes for ingredients that worked well with Ancho Reyes and decided to create a cocktail. Of the 10 Ancho Reyes drinks on the blog, 7 contain mezcal, 2 with Cynar, 2 with mole bitters, and 1 with banana liqueur; moreover, I figured that pineapple rum would bolster the tropical notes of the banana despite it not having previously been paired with Ancho Reyes in my tasting history. Finally, I dubbed this the Devil's Kitchen after a neighborhood described in the 1933 book The Barbary Coast as a rough one in San Francisco during the latter half of the 19th century.
Shake all and strain over king cube.
Garnish with dehydrated grapefruit.
Shake; strain; up; garnish.
Created for Reddit Original Cocktail Challenge, September 2024: Lime and absinthe. An “improved” Revelator.
Shake; fine-strain; up; garnish.
MasterClass
Stir; strain; rocks; garnish.
Mercier prefers Heirloom génépy, and suggests yellow Chartreuse as a workable sub.
This is at least the third drink called Last Caress added to Kindred. Lots of Venn-diagram overlap between bartenders and Misfits fans.
Shake all ingredients bar the nutmeg with ice and strain into a chilled Nick & Nora glass. Grate the nutmeg over the top of the drink.
Shake all ingredients with ice and strain into a chilled V-martini glass. Spear the pear slice with a cocktail pick, mist it with mezcal (if available), then garnish.
While I like an unaged agricole in this, it's a real crowd pleaser when made with a more neutral rum like Flor de Cana 4. Basically any 'white' rum will work however.
The bitters I used originally were homemade spiced pineapple ones, with a strong cinnamon and anise note behind the pineapple. Ideally don't use anything that will change the colour of the drink too dramatically.