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New York or Nowhere Blanco Tequila, Acid Adjusted Orange, Passionfruit, Blue Curaçao Foam LGK!!! Blue curaçao foam: 120 ml blue curaçao 80 ml water 1.2 g citric acid 0.4 g malic acid 1.2 g Methocel 50 0.6 g xanthan gum Blend to incorporate, pour into a cream whipper, charge with 1 N2O charge, and refrigerate for at least 2 hours. For the cocktail: 2 oz blanco tequila 1 oz acid adjusted orange juice 0.5 oz passionfruit syrup 0.25 oz orange liqueur Shake with ice, pour into a rocks glass over fresh ice, and top with the blue curaçao foam. #cocktails #drinks #mixology #knicks
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4mo ago
moresavorygoods
New York or Nowhere Blanco Tequila, Acid Adjusted Orange, Passionfruit, Blue Curaçao Foam LGK!!! Blue curaçao foam: 120 ml blue curaçao 80 ml water 1.2 g citric acid 0.4 g malic acid 1.2 g Methocel 50 0.6 g xanthan gum Blend to incorporate, pour into a cream whipper, charge with 1 N2O charge, and refrigerate for at least 2 hours. For the cocktail: 2 oz blanco tequila 1 oz acid adjusted orange juice 0.5 oz passionfruit syrup 0.25 oz orange liqueur Shake with ice, pour into a rocks glass over fresh ice, and top with the blue curaçao foam. #cocktails #drinks #mixology #knicks
Hello, Tea Gin, Jasmine tea, elderflower, guava foam Admittedly, this cocktail looks like it’s meant for IG/ XHS. It’s purple, it has foam, its so extra. But it’s also really delicate and delicious, with floral notes from the jasmine and elderflower, and rounded out with a light tropical guava foam. This is an amalgam of a couple of jasmine tea cocktails I made for a few restaurants last year. Jasmine Cordial 7.5g jasmine pearls 500ml hot water 75g sugar 2.5g citric acid Butterfly pea flowers, to color Steep jasmine pearls in hot water for 10 minutes, then strain. While warm, stir in sugar and citric acid until dissolved. Add butterfly pea flowers and stir until the cordial shifts into a deep purple. Guava Foam 1 can guava juice .3 g Xanthan gum 1.8 g Methocel F50 Blend with a milk frother until aerated, then add to a whipper. Charge with N2O and refrigerate for 2 hours. Cocktail 3 oz jasmine cordial 1.5 oz gin 0.25 oz elderflower liqueur Stir with ice, strain over a large cube, and top with guava foam. #cocktails #drinks #mixology #foam #tea
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moresavorygoods
Hello, Tea Gin, Jasmine tea, elderflower, guava foam Admittedly, this cocktail looks like it’s meant for IG/ XHS. It’s purple, it has foam, its so extra. But it’s also really delicate and delicious, with floral notes from the jasmine and elderflower, and rounded out with a light tropical guava foam. This is an amalgam of a couple of jasmine tea cocktails I made for a few restaurants last year. Jasmine Cordial 7.5g jasmine pearls 500ml hot water 75g sugar 2.5g citric acid Butterfly pea flowers, to color Steep jasmine pearls in hot water for 10 minutes, then strain. While warm, stir in sugar and citric acid until dissolved. Add butterfly pea flowers and stir until the cordial shifts into a deep purple. Guava Foam 1 can guava juice .3 g Xanthan gum 1.8 g Methocel F50 Blend with a milk frother until aerated, then add to a whipper. Charge with N2O and refrigerate for 2 hours. Cocktail 3 oz jasmine cordial 1.5 oz gin 0.25 oz elderflower liqueur Stir with ice, strain over a large cube, and top with guava foam. #cocktails #drinks #mixology #foam #tea
Jasmine Gin, Orange Liqueur, Campari, Lemon, Jasmine Foam The Jasmine is one of the early modern classics created by Paul Harrington for a regular named Matt Jasmine. Built on the bones of a Pegu Club but brightened with Campari, it became a bartender favorite for its pink, citrusy bitterness almost like a grapefruit. A bit of a missed opportunity for a cocktail called Jasmine to not have Jasmine in it, so we’re going to riff on it by adding a jasmine foam. 1.5 oz gin 0.75 oz lemon juice .25 oz orange liqueur, such as cointreau .25 oz red aperitif, such as campari 3 drops saline 1:4 water:salt top with Jasmine Foam Shake with ice, strain into a coupe. Top with Jasmine Foam Jasmine Tea Foam 300 ml water 5 g jasmine pearls 30 g sugar 1.5 g citric acid 1.8 g methocellulose 50 0.5 g xanthan gum 1 N2O charge (I know I said NO2 in the VO its actually N2O) Steep jasmine pearls in hot water, covered for 10 minutes, then add sugar and acids. Stir to combine, then sift in methocellulose 50 and xanthan gum. Blend, then pour into a cream whipper and charge with two n2O charges, shaking in between charges. Store in the fridge for at least 2 hours before using. Sorry my methocel 50 is almost at its best by date and I need to use it all! Foam cocktails for everyone!! #punchdrink #cocktails #drinks #bartender #mixology #cocktail #bartenderlife #stircrazycocktails #cocktailbar #cocktailsgram #cocktailtime #cocktailhour #cocktailculture #drinksphotography #mixologists #mixologyguide #cocktaillovershappy #thirsty #happyhour #mixologia #cocktailporn #gastronomy #cocktailoftheday #jasmine #gin
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moresavorygoods
Jasmine Gin, Orange Liqueur, Campari, Lemon, Jasmine Foam The Jasmine is one of the early modern classics created by Paul Harrington for a regular named Matt Jasmine. Built on the bones of a Pegu Club but brightened with Campari, it became a bartender favorite for its pink, citrusy bitterness almost like a grapefruit. A bit of a missed opportunity for a cocktail called Jasmine to not have Jasmine in it, so we’re going to riff on it by adding a jasmine foam. 1.5 oz gin 0.75 oz lemon juice .25 oz orange liqueur, such as cointreau .25 oz red aperitif, such as campari 3 drops saline 1:4 water:salt top with Jasmine Foam Shake with ice, strain into a coupe. Top with Jasmine Foam Jasmine Tea Foam 300 ml water 5 g jasmine pearls 30 g sugar 1.5 g citric acid 1.8 g methocellulose 50 0.5 g xanthan gum 1 N2O charge (I know I said NO2 in the VO its actually N2O) Steep jasmine pearls in hot water, covered for 10 minutes, then add sugar and acids. Stir to combine, then sift in methocellulose 50 and xanthan gum. Blend, then pour into a cream whipper and charge with two n2O charges, shaking in between charges. Store in the fridge for at least 2 hours before using. Sorry my methocel 50 is almost at its best by date and I need to use it all! Foam cocktails for everyone!! #punchdrink #cocktails #drinks #bartender #mixology #cocktail #bartenderlife #stircrazycocktails #cocktailbar #cocktailsgram #cocktailtime #cocktailhour #cocktailculture #drinksphotography #mixologists #mixologyguide #cocktaillovershappy #thirsty #happyhour #mixologia #cocktailporn #gastronomy #cocktailoftheday #jasmine #gin
Tokyo Banana Japanese Whisky, Butter, Vanilla, Banana Water I’ve been wanting to make a cocktail inspired by Tokyo Banana for a while now. More of an old fashioned riff than a dessert cocktail, Nikka Coffey Malt brings a little banana on the nose, and banana water serves as dilution, sweetness, and well, banana flavor. To push it more into pastry territory, I added butter Monochrome and a small amount of vanilla liqueur. The banana water takes a little time. Ripe bananas are blended with amylase and ascorbic acid, cooked sous vide, then treated with Pectinex once cooled down. The amylase helps break down the starches into simpler sugars, while the Pectinex helps release more of the liquid from the fruit. After straining, you get this golden, fresh banana water that gives the drink a lot of flavor without the texture of purée. Banana Water 350 g banana without skin 1.75 g amylase 1.5 g pectinex Pinch ascorbic acid Blend banana with Amylase and ascorbic acid, then cook sousvide at 149 F for 3 hours. Place in an ice bath and let it come to body temperature, ~90 F. Add pectinex, stir, and wait an hour, then pour through a filter to extract the banana water. 1.5 oz Nikka Coffey Malt .5 oz Butter Monochrome 1 oz Banana Water .125 or less oz vanilla liqueur Combine all ingredients in a mixing glass, stir with ice, then serve over a large cube. Garnish with a banana palmier. #cocktails #drinks #mixology #banana #japan
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moresavorygoods
Tokyo Banana Japanese Whisky, Butter, Vanilla, Banana Water I’ve been wanting to make a cocktail inspired by Tokyo Banana for a while now. More of an old fashioned riff than a dessert cocktail, Nikka Coffey Malt brings a little banana on the nose, and banana water serves as dilution, sweetness, and well, banana flavor. To push it more into pastry territory, I added butter Monochrome and a small amount of vanilla liqueur. The banana water takes a little time. Ripe bananas are blended with amylase and ascorbic acid, cooked sous vide, then treated with Pectinex once cooled down. The amylase helps break down the starches into simpler sugars, while the Pectinex helps release more of the liquid from the fruit. After straining, you get this golden, fresh banana water that gives the drink a lot of flavor without the texture of purée. Banana Water 350 g banana without skin 1.75 g amylase 1.5 g pectinex Pinch ascorbic acid Blend banana with Amylase and ascorbic acid, then cook sousvide at 149 F for 3 hours. Place in an ice bath and let it come to body temperature, ~90 F. Add pectinex, stir, and wait an hour, then pour through a filter to extract the banana water. 1.5 oz Nikka Coffey Malt .5 oz Butter Monochrome 1 oz Banana Water .125 or less oz vanilla liqueur Combine all ingredients in a mixing glass, stir with ice, then serve over a large cube. Garnish with a banana palmier. #cocktails #drinks #mixology #banana #japan
7 Long Years Tequila Blanco, Ancho Reyes Verde, Pineapple, Lime, Agave, Sesame Oil One of my favorite margarita riffs, the 7 Long Years from @monkeythiefbar / @samesamewinebar hits all the right notes. Savory and nutty notes from the sesame oil, with just a bit of spiciness and heat from the Ancho Reyes Verde. Recipe adapted from @imbibe 1 oz Tequila Blanco 1 oz Ancho Reyes Verde 3/4 oz pineapple juice 3/4 oz Lime juice .5 oz agave syrup 2-3 drops sesame oil Shaken with ice and double strained into a tea cup with a large block of ice. Garnish with sesame seeds, or if you have it, furikake. #cocktails #drinks #mixology #tequila #margarita
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moresavorygoods
7 Long Years Tequila Blanco, Ancho Reyes Verde, Pineapple, Lime, Agave, Sesame Oil One of my favorite margarita riffs, the 7 Long Years from @monkeythiefbar / @samesamewinebar hits all the right notes. Savory and nutty notes from the sesame oil, with just a bit of spiciness and heat from the Ancho Reyes Verde. Recipe adapted from @imbibe 1 oz Tequila Blanco 1 oz Ancho Reyes Verde 3/4 oz pineapple juice 3/4 oz Lime juice .5 oz agave syrup 2-3 drops sesame oil Shaken with ice and double strained into a tea cup with a large block of ice. Garnish with sesame seeds, or if you have it, furikake. #cocktails #drinks #mixology #tequila #margarita
Hoji Negroni For this one, I wanted to take the roasted, nutty character of hojicha and build a Negroni around it, rather than just infuse tea into a classic spec. Japanese whisky gives the drink a softer, grain-driven base, while white crème de cacao reinforces hojicha’s chocolatey, toasted notes without making the drink read as a dessert cocktail. Sweet vermouth brings both richness and enough acidity to clarify the milk. 1 oz milk 1 oz Japanese whisky @suntorytoki 1 oz sweet vermouth .75 oz Campari @campariofficial .25 oz white crème de cacao @giffardusa 2 g loose-leaf hojicha Add the milk, Japanese whisky, white crème de cacao, Campari, and hojicha to a container and give everything a quick stir. Add the vermouth last. The acidity in the vermouth will immediately begin curdling the milk. Let the mixture infuse for 1 hour, then strain through an oil filter. The punch will run cloudy at first. Once a filter bed forms and the liquid begins running clear, pour the cloudy portion back through and continue filtering. When you’re ready to serve, just pour it over a large block of ice and garnish with an orange coin. #drinks #hojicha #mixology #negroni #cocktail
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moresavorygoods
Hoji Negroni For this one, I wanted to take the roasted, nutty character of hojicha and build a Negroni around it, rather than just infuse tea into a classic spec. Japanese whisky gives the drink a softer, grain-driven base, while white crème de cacao reinforces hojicha’s chocolatey, toasted notes without making the drink read as a dessert cocktail. Sweet vermouth brings both richness and enough acidity to clarify the milk. 1 oz milk 1 oz Japanese whisky @suntorytoki 1 oz sweet vermouth .75 oz Campari @campariofficial .25 oz white crème de cacao @giffardusa 2 g loose-leaf hojicha Add the milk, Japanese whisky, white crème de cacao, Campari, and hojicha to a container and give everything a quick stir. Add the vermouth last. The acidity in the vermouth will immediately begin curdling the milk. Let the mixture infuse for 1 hour, then strain through an oil filter. The punch will run cloudy at first. Once a filter bed forms and the liquid begins running clear, pour the cloudy portion back through and continue filtering. When you’re ready to serve, just pour it over a large block of ice and garnish with an orange coin. #drinks #hojicha #mixology #negroni #cocktail
Ferrarita Fernet Branca, Campari, Orange Liqueur, Lime You’ve heard of the jagerita… now meet the ferrarita. I love Ferraris. Half fernet, half Campari, and the sum of both amaro creates a delicious and delightfully bitter shot. Plug that into the jagerita format and you get an equal parts cocktail that’s somewhere between a Love and Murder and Industry Sour. .75 oz Fernet Branca .75 oz Campari .75 orange liqueur .75 oz lime juice Shaken, double strained into a coupe glass, garnished with a lime coin. #cocktails #drinks #mixology #fernet #sour
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moresavorygoods
Ferrarita Fernet Branca, Campari, Orange Liqueur, Lime You’ve heard of the jagerita… now meet the ferrarita. I love Ferraris. Half fernet, half Campari, and the sum of both amaro creates a delicious and delightfully bitter shot. Plug that into the jagerita format and you get an equal parts cocktail that’s somewhere between a Love and Murder and Industry Sour. .75 oz Fernet Branca .75 oz Campari .75 orange liqueur .75 oz lime juice Shaken, double strained into a coupe glass, garnished with a lime coin. #cocktails #drinks #mixology #fernet #sour
Bar Leone’s Yuzu Negroni Gin, Suze, Cocchi Americano, Yuzu Sake Came across this White Negroni Twist from @barleonehk Bar Leone, rated the Worlds Best Bar in 2025. Deceivingly simple to make, but incredibly delicious. A bit of yuzu sake comes in and provides a bit of floral citrus acidity, which turns this bitter cocktail into something that’s quite light and refreshing. Your mileage may vary for the intensity of yuzu sake- original recipe called for 0.25 oz but I bumped mine up to .5 oz to bring more citrus notes forward 1 oz. London Dry Gin 3/4 oz. Suze 1/2 oz. Cocchi Americano 1/4-1/2 oz. Yuzu Sake Stirred down, poured into a rocks glass with a big ice cube, garnish with lemon peel #cocktails #drinks #mixology #yuzu #negroni
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moresavorygoods
Bar Leone’s Yuzu Negroni Gin, Suze, Cocchi Americano, Yuzu Sake Came across this White Negroni Twist from @barleonehk Bar Leone, rated the Worlds Best Bar in 2025. Deceivingly simple to make, but incredibly delicious. A bit of yuzu sake comes in and provides a bit of floral citrus acidity, which turns this bitter cocktail into something that’s quite light and refreshing. Your mileage may vary for the intensity of yuzu sake- original recipe called for 0.25 oz but I bumped mine up to .5 oz to bring more citrus notes forward 1 oz. London Dry Gin 3/4 oz. Suze 1/2 oz. Cocchi Americano 1/4-1/2 oz. Yuzu Sake Stirred down, poured into a rocks glass with a big ice cube, garnish with lemon peel #cocktails #drinks #mixology #yuzu #negroni
Hydrosol Experiments: 麻-Tini I picked up a @uzuma_hi vacuum distiller after seeing them on the tabletop at bars and cafes during my last trip in Japan. One of the first things I wanted to extract were Sichuan peppercorns. Sichuan peppercorns taste almost sparkling citrus, like lemon peel, then it opens into something slightly floral. Underneath that there’s a dry, woody backbone and a faint metallic edge. And then the defining part: that buzzing, tingling numbness that sits on your lips. If you steep it in alcohol, you don’t really get to choose what comes through. You get the citrus, but you also pull the heavier compounds, the numbing sensation, the woodiness, some bitterness. But with a vacuum still, you can be more selective. Because it runs at lower temperatures, the lighter, more volatile aromatics come off first. You can then capture the citrus and floral notes before the heavier compounds start to come through. Doing with this water makes things more accessible, despite the solubility of some compounds in alcohol. Making it as a hydrosol also allows me to use it in NA drinks- I had a chai in Shibuya that used Sichuan peppercorns, and it was the strangest and most interesting cafe drink i’ve had. #cocktails #drinks #mixology #martini #hydrosol
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moresavorygoods
Hydrosol Experiments: 麻-Tini I picked up a @uzuma_hi vacuum distiller after seeing them on the tabletop at bars and cafes during my last trip in Japan. One of the first things I wanted to extract were Sichuan peppercorns. Sichuan peppercorns taste almost sparkling citrus, like lemon peel, then it opens into something slightly floral. Underneath that there’s a dry, woody backbone and a faint metallic edge. And then the defining part: that buzzing, tingling numbness that sits on your lips. If you steep it in alcohol, you don’t really get to choose what comes through. You get the citrus, but you also pull the heavier compounds, the numbing sensation, the woodiness, some bitterness. But with a vacuum still, you can be more selective. Because it runs at lower temperatures, the lighter, more volatile aromatics come off first. You can then capture the citrus and floral notes before the heavier compounds start to come through. Doing with this water makes things more accessible, despite the solubility of some compounds in alcohol. Making it as a hydrosol also allows me to use it in NA drinks- I had a chai in Shibuya that used Sichuan peppercorns, and it was the strangest and most interesting cafe drink i’ve had. #cocktails #drinks #mixology #martini #hydrosol
Coffee White Negroni Mezcal, Cocchi Americano, Luxardo Bitter Bianco, Creme De Cacao, Coffee Hydrosol I made a variation of this this for my friends during the holidays and it was a hit! With this cocktail the coffee comes through in form of a coffee hydrosol, which I’ve seen at cocktail bars like Bar Benfiddich and increasingly more across Japan. I heat the espresso and collect the condensed vapors, which are extremely aromatic. you don’t need all that much to get a ton of flavor. While it is more gear intensive, ive been generally pleased with the output and definitely see more ways to incorporate flavor in cocktails (non alcs perhaps?). DM me for recipe #cocktails #drinks #mixology #coffee #negroni
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moresavorygoods
Coffee White Negroni Mezcal, Cocchi Americano, Luxardo Bitter Bianco, Creme De Cacao, Coffee Hydrosol I made a variation of this this for my friends during the holidays and it was a hit! With this cocktail the coffee comes through in form of a coffee hydrosol, which I’ve seen at cocktail bars like Bar Benfiddich and increasingly more across Japan. I heat the espresso and collect the condensed vapors, which are extremely aromatic. you don’t need all that much to get a ton of flavor. While it is more gear intensive, ive been generally pleased with the output and definitely see more ways to incorporate flavor in cocktails (non alcs perhaps?). DM me for recipe #cocktails #drinks #mixology #coffee #negroni
Key Lime Pie Gin, Empirical Stonefruit, winter melon, cream, egg white, lime, soda. A key lime pie in the shape of a Ramos gin fizz, from Double Chicken Please. @doublechickenpleasenyc Rather than focus on the filling portion of the pie (which the combination of lime, cream, and egg white do already), there is some serious thought on the pastry aspect, supported by Empirical Stonefruit and winter melon tea. The original recipe calls for Empirical Plum I Suppose- but seeing as now Empirical Stonefruit @empiricalspirits is available, I decided to swap out for the newer version as its a bit more accessible for a very similar profile. 30 ml gin 15 ml Empirical Stonefruit 15 ml winter melon tea syrup 20 ml cream 20 ml egg white 10 ml rich syrup (2:1) 25 ml lime juice Soda to top Wintermelon Syrup Buy winter melon/ white gourd/ dong gua cha. Add least 1 and up to 2 parts of the tea mix to 1 part water depending on sweetness of the mix. Add all ingredients except soda to a tin. Using a milk frother to dry shake, then add ice for a wet shake. Pour into an 8 ounce glass and top with soda water. Spritz with lime bitters
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moresavorygoods
Key Lime Pie Gin, Empirical Stonefruit, winter melon, cream, egg white, lime, soda. A key lime pie in the shape of a Ramos gin fizz, from Double Chicken Please. @doublechickenpleasenyc Rather than focus on the filling portion of the pie (which the combination of lime, cream, and egg white do already), there is some serious thought on the pastry aspect, supported by Empirical Stonefruit and winter melon tea. The original recipe calls for Empirical Plum I Suppose- but seeing as now Empirical Stonefruit @empiricalspirits is available, I decided to swap out for the newer version as its a bit more accessible for a very similar profile. 30 ml gin 15 ml Empirical Stonefruit 15 ml winter melon tea syrup 20 ml cream 20 ml egg white 10 ml rich syrup (2:1) 25 ml lime juice Soda to top Wintermelon Syrup Buy winter melon/ white gourd/ dong gua cha. Add least 1 and up to 2 parts of the tea mix to 1 part water depending on sweetness of the mix. Add all ingredients except soda to a tin. Using a milk frother to dry shake, then add ice for a wet shake. Pour into an 8 ounce glass and top with soda water. Spritz with lime bitters
20th Century Ramos Gin Fizz One of the most difficult cocktails to make, and you should definitely order one from your bartender on a very busy night. This is a Ramos Gin Fizz crossed with a 20th Century: gin, white crème de cacao, Cocchi Americano, and citrus. Because the Ramos adds cream, egg white, soda, and extra dilution, I pushed the yuzu and cacao a little harder and kept the Cocchi lower. 45 ml / 1.5 oz gin @suntory_rokugin 15 ml / .5 oz Cocchi Americano Bianco 30 ml / 1 oz yuzu juice @theyuzuco 30 ml / 1 oz Giffard Crème de Cacao Blanc 30 ml / 1 oz heavy cream 15 ml / .5 oz egg white 30 ml / 1 oz soda, divided Froth everything except the soda for 12–15 seconds, then shake with ice. Simultaneously pour the cocktail and about half the soda into the glass, level it out, then let it set in the freezer for 3 minutes. Pour the remaining soda through the center to push up the head. Garnish with a lemon coin #cocktails #mixology #ramos #yuzu #drinks
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moresavorygoods
20th Century Ramos Gin Fizz One of the most difficult cocktails to make, and you should definitely order one from your bartender on a very busy night. This is a Ramos Gin Fizz crossed with a 20th Century: gin, white crème de cacao, Cocchi Americano, and citrus. Because the Ramos adds cream, egg white, soda, and extra dilution, I pushed the yuzu and cacao a little harder and kept the Cocchi lower. 45 ml / 1.5 oz gin @suntory_rokugin 15 ml / .5 oz Cocchi Americano Bianco 30 ml / 1 oz yuzu juice @theyuzuco 30 ml / 1 oz Giffard Crème de Cacao Blanc 30 ml / 1 oz heavy cream 15 ml / .5 oz egg white 30 ml / 1 oz soda, divided Froth everything except the soda for 12–15 seconds, then shake with ice. Simultaneously pour the cocktail and about half the soda into the glass, level it out, then let it set in the freezer for 3 minutes. Pour the remaining soda through the center to push up the head. Garnish with a lemon coin #cocktails #mixology #ramos #yuzu #drinks
Hot and Cold Bees Knees Gin, Honey, Lemon, Earl Grey Foam A fun play on textures and temperatures, the beginning of the sip is a warm earl grey tea, shortly followed by a the cold bees knees. 2 oz gin 0.75 oz honey syrup 0.75 oz lemon juice top with warm earl grey foam Big ice, shaken. Pour into a tea cup, add the big ice cube you shook with, and top with warm earl grey foam. 150 ml Earl Grey tea 50 ml simple syrup 50 ml Lemon Juice 1 g methocel 50 0.3 g xanthan Blend, load into a cream whipper, charge with N2O, then place in a water bath at 155F until it comes to temp. #cocktails #drinks #mixology #gin
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moresavorygoods
Hot and Cold Bees Knees Gin, Honey, Lemon, Earl Grey Foam A fun play on textures and temperatures, the beginning of the sip is a warm earl grey tea, shortly followed by a the cold bees knees. 2 oz gin 0.75 oz honey syrup 0.75 oz lemon juice top with warm earl grey foam Big ice, shaken. Pour into a tea cup, add the big ice cube you shook with, and top with warm earl grey foam. 150 ml Earl Grey tea 50 ml simple syrup 50 ml Lemon Juice 1 g methocel 50 0.3 g xanthan Blend, load into a cream whipper, charge with N2O, then place in a water bath at 155F until it comes to temp. #cocktails #drinks #mixology #gin
Milk Oolong Whiskey Sour Milk Oolong infused bourbon, Amaretto, Lemon, eggwhite A floral, buttery take on the classic, layered with stone fruit and subtle almond notes. Milk oolong–infused bourbon forms the base, finished with amaretto and lemon for balance and texture. The flavor evokes Chinese Almond tofu. In the future I might try to bring a bit of osmanthus into the picture as a garnish or aroma 2 oz Milk Oolong Bourbon 0.5 oz Amaretto .25 oz rich syrup .75 oz lemon juice .5 oz eggwhite Add ingredients to a shaking tin, dry shake to incorporate egg white, and then add ice and shake until cold. Strain into a teacup. Garnish with lemon coin. Milk Oolong Bourbon 5 g Milk Oolong 250 ml Bourbon Add ingredients together and let it sit for up to 2 hours, then strain and reserve . #cocktails #drinks #mixology #bourbon #tea
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moresavorygoods
Milk Oolong Whiskey Sour Milk Oolong infused bourbon, Amaretto, Lemon, eggwhite A floral, buttery take on the classic, layered with stone fruit and subtle almond notes. Milk oolong–infused bourbon forms the base, finished with amaretto and lemon for balance and texture. The flavor evokes Chinese Almond tofu. In the future I might try to bring a bit of osmanthus into the picture as a garnish or aroma 2 oz Milk Oolong Bourbon 0.5 oz Amaretto .25 oz rich syrup .75 oz lemon juice .5 oz eggwhite Add ingredients to a shaking tin, dry shake to incorporate egg white, and then add ice and shake until cold. Strain into a teacup. Garnish with lemon coin. Milk Oolong Bourbon 5 g Milk Oolong 250 ml Bourbon Add ingredients together and let it sit for up to 2 hours, then strain and reserve . #cocktails #drinks #mixology #bourbon #tea
Arnold Palmer Lemon Sour #AD #YUZUCOpartner Today we’re making an Arnold Palmer Lemon Sour using @theyuzuco new Lemon Yuice Super Juice. I’ve been using their super juices for a while now, and the lemon version has been just as great for making cocktails. You get more workable volume than traditional juicing, and the flavor stays consistent, which makes it great for this Earl Grey foam. YuzuCo’s Yuice super juice is built on an oleo-citrate method that pulls flavor from both the juice and the peel. That means higher yield, longer shelf life, and way more consistency than squeezing fruit by hand. It was designed for busy bars, but it’s just as easy to use at home. Lemon Sour 2 oz shochu 0.5 oz YuzuCo Lemon Yuice Super Juice 0.25 oz simple syrup Stir with ice, top with soda water, and finish with the Earl Grey foam. Earl Grey Foam 150 ml Earl Grey tea 50 ml simple syrup 50 ml YuzuCo Lemon Yuice Super Juice 1 g methyl 50 0.3 g xanthan Blend, load into a cream whipper, charge with N2O, and rest for 2 hours before using
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10mo ago
moresavorygoods
Arnold Palmer Lemon Sour #AD #YUZUCOpartner Today we’re making an Arnold Palmer Lemon Sour using @theyuzuco new Lemon Yuice Super Juice. I’ve been using their super juices for a while now, and the lemon version has been just as great for making cocktails. You get more workable volume than traditional juicing, and the flavor stays consistent, which makes it great for this Earl Grey foam. YuzuCo’s Yuice super juice is built on an oleo-citrate method that pulls flavor from both the juice and the peel. That means higher yield, longer shelf life, and way more consistency than squeezing fruit by hand. It was designed for busy bars, but it’s just as easy to use at home. Lemon Sour 2 oz shochu 0.5 oz YuzuCo Lemon Yuice Super Juice 0.25 oz simple syrup Stir with ice, top with soda water, and finish with the Earl Grey foam. Earl Grey Foam 150 ml Earl Grey tea 50 ml simple syrup 50 ml YuzuCo Lemon Yuice Super Juice 1 g methyl 50 0.3 g xanthan Blend, load into a cream whipper, charge with N2O, and rest for 2 hours before using
Japan 2025 Roundup If you’d like a list of bar recs, comment “BARS” and I’ll send you over my Google Maps that I’ve been adding to over the past few years! Had a couple of drinks in Japan. Here are my most memorable (top five towards the end): White & Aromatic Negroni from Low-Non-Bar, Tokyo 0 abv gin, gentian, white wine, lemongrass aromatic water Low Non bar is a cocktail bar specializing in, well, low to non abv drinks. Their take on the white Negroni was quite pleasant, with the option of making it more lemongrass forward or chamomile forward. untitled from Karuda, Osaka gin, osmanthus, lemon, apple, oolong, co2 The osmanthus, lemon, apple, and oolong are vapor distilled, resulting in a clear and colorless yet aromatic water. It’s then force carbonated, absolutely refreshing and complex. I Feel Good from Grace Note, Kyoto gin, raspberry, wasabi, lime, simple syrup, frozen raspberry and wasabi are two unlikely ingredients, but it works so well. Delicious and crushable. Sendai Recollection from Bar Renri, Tokyo Miyagiko, Nikka Coffey Gin, Lillet Blanc, white miso, zunda, egg white, sansho Slightly savory whisky sour riff, and bit of miso, edamame, and sansho help round out the cocktail Douda from Cocktail Stand Furek, Kyoto Roku, Calvados, curry spice, cacao, clear tomato, grapefruit, saffron, egg white, bitters Delicious gin sour with that really aromatic curry spice hydrosol, but despite the ingredient list, the cocktail is very light and refreshing Bonus: I finally tried hikiniku to come. Highly recommend, each Hamburg was so juicy and flavorful. Make a res in advance. @gracenote_kyoto @cocktail_stand_furek @ista_coffee_elements @hollow_bar @hedonistosaka @karuda_osk @kiriptruman @tetta_bar.renri @low_non_bar @hikiniku.to.come #Japan #bars #cocktails
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11mo ago
moresavorygoods
Japan 2025 Roundup If you’d like a list of bar recs, comment “BARS” and I’ll send you over my Google Maps that I’ve been adding to over the past few years! Had a couple of drinks in Japan. Here are my most memorable (top five towards the end): White & Aromatic Negroni from Low-Non-Bar, Tokyo 0 abv gin, gentian, white wine, lemongrass aromatic water Low Non bar is a cocktail bar specializing in, well, low to non abv drinks. Their take on the white Negroni was quite pleasant, with the option of making it more lemongrass forward or chamomile forward. untitled from Karuda, Osaka gin, osmanthus, lemon, apple, oolong, co2 The osmanthus, lemon, apple, and oolong are vapor distilled, resulting in a clear and colorless yet aromatic water. It’s then force carbonated, absolutely refreshing and complex. I Feel Good from Grace Note, Kyoto gin, raspberry, wasabi, lime, simple syrup, frozen raspberry and wasabi are two unlikely ingredients, but it works so well. Delicious and crushable. Sendai Recollection from Bar Renri, Tokyo Miyagiko, Nikka Coffey Gin, Lillet Blanc, white miso, zunda, egg white, sansho Slightly savory whisky sour riff, and bit of miso, edamame, and sansho help round out the cocktail Douda from Cocktail Stand Furek, Kyoto Roku, Calvados, curry spice, cacao, clear tomato, grapefruit, saffron, egg white, bitters Delicious gin sour with that really aromatic curry spice hydrosol, but despite the ingredient list, the cocktail is very light and refreshing Bonus: I finally tried hikiniku to come. Highly recommend, each Hamburg was so juicy and flavorful. Make a res in advance. @gracenote_kyoto @cocktail_stand_furek @ista_coffee_elements @hollow_bar @hedonistosaka @karuda_osk @kiriptruman @tetta_bar.renri @low_non_bar @hikiniku.to.come #Japan #bars #cocktails
Brought back a couple of things from Japan and I think the yen took advantage of me… @nadoya.katte @acidcoffeetokyo @birdybyeriklorincz @kamaasa_tokyo @kinobi.official @kokuto_de_lequio @ichirosmalt #cocktails #japan
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10mo ago
moresavorygoods
Brought back a couple of things from Japan and I think the yen took advantage of me… @nadoya.katte @acidcoffeetokyo @birdybyeriklorincz @kamaasa_tokyo @kinobi.official @kokuto_de_lequio @ichirosmalt #cocktails #japan
Pandan Whisky Soda Scotch, Pandan, Lemon, Milk, Vanilla, Soda The Pandan Whisky Soda is a clarified milk punch inspired by a recipe from Nico de Soto @nico2soto. Most of Nico’s recipes involve distillates or a rotovap, but this one only requires a bit of time. Pandan is a grass commonly used throughout Southeast Asian cuisine, with this really unique hybrid flavor of vanilla, toasted rice, popcorn, and coconut. When infused into whisky, you also pick up a bit of fresh grassiness, so milk washing helps soften those greener notes while leaving behind a cleaner, silkier, and more expressive pandan profile. 600 ml Scotch ~20g pandan pandan Vacuum seal and sous vide at 52.5°C for 2 hours, then allow to infuse sealed in the freezer for 47 hours. Strain. To the infused whisky, add: 200 ml fresh lemon juice In a separate vessel: 300 ml whole milk Slowly pour the whisky mixture into the milk, stir briefly, and allow to curdle for 2 hours in the refrigerator. Strain through filters until clear. Measure your clarified yield, then add: 350 g sugar 8 g citric acid 2 ml vanilla extract Stir until dissolved, bottle, and store refrigerated. To serve: 2 oz clarified pandan whisky Stir over a large block to chill and open it up. Top with soda in a 1:2 whisky-to-soda ratio. #cocktails #drinks #mixology #pandan #milkpunch
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6mo ago
moresavorygoods
Pandan Whisky Soda Scotch, Pandan, Lemon, Milk, Vanilla, Soda The Pandan Whisky Soda is a clarified milk punch inspired by a recipe from Nico de Soto @nico2soto. Most of Nico’s recipes involve distillates or a rotovap, but this one only requires a bit of time. Pandan is a grass commonly used throughout Southeast Asian cuisine, with this really unique hybrid flavor of vanilla, toasted rice, popcorn, and coconut. When infused into whisky, you also pick up a bit of fresh grassiness, so milk washing helps soften those greener notes while leaving behind a cleaner, silkier, and more expressive pandan profile. 600 ml Scotch ~20g pandan pandan Vacuum seal and sous vide at 52.5°C for 2 hours, then allow to infuse sealed in the freezer for 47 hours. Strain. To the infused whisky, add: 200 ml fresh lemon juice In a separate vessel: 300 ml whole milk Slowly pour the whisky mixture into the milk, stir briefly, and allow to curdle for 2 hours in the refrigerator. Strain through filters until clear. Measure your clarified yield, then add: 350 g sugar 8 g citric acid 2 ml vanilla extract Stir until dissolved, bottle, and store refrigerated. To serve: 2 oz clarified pandan whisky Stir over a large block to chill and open it up. Top with soda in a 1:2 whisky-to-soda ratio. #cocktails #drinks #mixology #pandan #milkpunch
Matcha White Negroni Playing around with dilution in this simple riff on the white negroni. Instead of stirring the Negroni with ice, I chill the base completely undiluted. Then the water used to whisk the matcha becomes the dilution the cocktail would normally get from stirring, as well as additional matcha flavor. Ki No Tea gin gives it a strong tea backbone, Bitter Bianco adds bitterness and baking spice, and a little white crème de cacao and blanc vermouth bring some richness. White Negroni 1 oz / 30 ml Ki No Tea Gin @kinobi.official 1 oz / 30 ml Bitter Bianco @luxardousa ⅓ oz / 10 ml white crème de cacao @giffardusa ⅔ oz / 20 ml blanc vermouth @lofiaperitifs Combine the Negroni ingredients and chill until very cold. Matcha 2 g matcha ¾ oz / 22.5 ml water, 175°F / 80°C Sift the matcha, whisk with the hot water until frothy, then let it cool slightly. Pour the cold Negroni over a large ice sphere, then gently layer the matcha over the top. #cocktails #mixology #matcha #negroni #drinks
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1mo ago
moresavorygoods
Matcha White Negroni Playing around with dilution in this simple riff on the white negroni. Instead of stirring the Negroni with ice, I chill the base completely undiluted. Then the water used to whisk the matcha becomes the dilution the cocktail would normally get from stirring, as well as additional matcha flavor. Ki No Tea gin gives it a strong tea backbone, Bitter Bianco adds bitterness and baking spice, and a little white crème de cacao and blanc vermouth bring some richness. White Negroni 1 oz / 30 ml Ki No Tea Gin @kinobi.official 1 oz / 30 ml Bitter Bianco @luxardousa ⅓ oz / 10 ml white crème de cacao @giffardusa ⅔ oz / 20 ml blanc vermouth @lofiaperitifs Combine the Negroni ingredients and chill until very cold. Matcha 2 g matcha ¾ oz / 22.5 ml water, 175°F / 80°C Sift the matcha, whisk with the hot water until frothy, then let it cool slightly. Pour the cold Negroni over a large ice sphere, then gently layer the matcha over the top. #cocktails #mixology #matcha #negroni #drinks
Wabi Sabi Reposado Tequila, Horseradish Distillate, Matcha Liqueur, Creme De Cacao Been playing with an Alexander riff this week after receiving @drinkyoshi Yoshi Matcha Liqueur. Matcha liqueur, a touch of horseradish distillate @enjoyacid.nyc , reposado tequila, and crème de cacao, shaken and served over a big rock with a wasabi Kit Kat. Creamy, vegetal, and surprisingly minty. Might scale back the distillate next round, but loving the direction. #cocktails #drinks #mixology #tequila #matcha
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9mo ago
moresavorygoods
Wabi Sabi Reposado Tequila, Horseradish Distillate, Matcha Liqueur, Creme De Cacao Been playing with an Alexander riff this week after receiving @drinkyoshi Yoshi Matcha Liqueur. Matcha liqueur, a touch of horseradish distillate @enjoyacid.nyc , reposado tequila, and crème de cacao, shaken and served over a big rock with a wasabi Kit Kat. Creamy, vegetal, and surprisingly minty. Might scale back the distillate next round, but loving the direction. #cocktails #drinks #mixology #tequila #matcha

Lance Wong (@moresavorygoods) Instagram Stats & Analytics

Lance Wong (@moresavorygoods) has 237K Instagram followers with a 3.32% engagement rate over the past 12 months. Across 72.0 posts, Lance Wong received 246K total likes and 7.49M impressions, averaging 3.42K likes per post. This page tracks Lance Wong's performance metrics, top content, and engagement trends — updated daily. To benchmark @moresavorygoods against other accounts, use Socialpruf's Instagram competitor analysis tool.

Lance Wong (@moresavorygoods) Instagram Analytics FAQ

How many Instagram followers does Lance Wong have?+
Lance Wong (@moresavorygoods) has 237K Instagram followers as of November 2026.
What is Lance Wong's Instagram engagement rate?+
Lance Wong's Instagram engagement rate is 3.32% over the last 12 months, based on 72.0 posts.
How many likes does Lance Wong get on Instagram?+
Lance Wong received 246K total likes across 72.0 posts in the last 12 months, averaging 3.42K likes per post.
How many Instagram impressions does Lance Wong get?+
Lance Wong's Instagram content generated 7.49M total impressions over the last 12 months.
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