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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 #fyp
338K
24.8K
147
2mo 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 #fyp
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 #fyp
178K
12.7K
70
2mo ago
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 #fyp
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, it’s doing the most visually. 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. 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 #fyp
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9.43K
46
3mo ago
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, it’s doing the most visually. 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. 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 #fyp
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4.41K
41
7mo ago
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!! #fyp #cocktails #gin #jasmine
53.1K
3.41K
16
8mo ago
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!! #fyp #cocktails #gin #jasmine
If you’ve been following me for a while now you know that hojicha is one of my favorite teas. I present to you a couple of fun ways to incorporate hojicha in cocktails, in both flavor and technique. You’ll notice that each cocktail more or less follows one of the 6 cocktail archetypes. I’ll have videos on them soon! hoji-wari — Japanese Whisky, green tea umeshu, hojicha cordial Mizuwari is a common way to enjoy spirits in Japan, in this application we use hojicha as the main source of dilution. taisho era — Hojicha gin, Creme De Cacao, Cocchi Americano, Yuzu A play on the 20th century, the hojicha plays well with both the creme de cacao and cocchi americano. alexander hoji — Japanese Whisky, Hoji infused Cream, Creme De Cacao Milk Tea anyone? Directly cold infusing the hojicha in Cream for a nutty take on the brandy alexander. the kiln — Mezcal, Campari, Sweet Vermouth, Hojicha Milk Tea Hojicha milk tea is used to clarify the classic mezcal Negroni, smoky and roasty. hoji on holiday — Milk Washed Hojicha White Rum, Pineapple Gum, Lemon Hojicha works well with tropical fruits, and the milk wash + gum syrup create this really nice foam. playful cloud — Ki no tea, Italicus, Dry Vermouth, Hojicha Hydrosol It’s colorless, but the hojicha flavor is evident. This one balances the floral citrus with the charcoal roasted tea. #fyp #coktails #hojicha
48.9K
2.76K
12
10mo ago
moresavorygoods
If you’ve been following me for a while now you know that hojicha is one of my favorite teas. I present to you a couple of fun ways to incorporate hojicha in cocktails, in both flavor and technique. You’ll notice that each cocktail more or less follows one of the 6 cocktail archetypes. I’ll have videos on them soon! hoji-wari — Japanese Whisky, green tea umeshu, hojicha cordial Mizuwari is a common way to enjoy spirits in Japan, in this application we use hojicha as the main source of dilution. taisho era — Hojicha gin, Creme De Cacao, Cocchi Americano, Yuzu A play on the 20th century, the hojicha plays well with both the creme de cacao and cocchi americano. alexander hoji — Japanese Whisky, Hoji infused Cream, Creme De Cacao Milk Tea anyone? Directly cold infusing the hojicha in Cream for a nutty take on the brandy alexander. the kiln — Mezcal, Campari, Sweet Vermouth, Hojicha Milk Tea Hojicha milk tea is used to clarify the classic mezcal Negroni, smoky and roasty. hoji on holiday — Milk Washed Hojicha White Rum, Pineapple Gum, Lemon Hojicha works well with tropical fruits, and the milk wash + gum syrup create this really nice foam. playful cloud — Ki no tea, Italicus, Dry Vermouth, Hojicha Hydrosol It’s colorless, but the hojicha flavor is evident. This one balances the floral citrus with the charcoal roasted tea. #fyp #coktails #hojicha
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. 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
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2.45K
17
3mo 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. 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
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. Really cool perspective- 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. #Japan #bars #cocktails #fyp
34.0K
1.78K
50
9mo ago
moresavorygoods
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. Really cool perspective- 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. #Japan #bars #cocktails #fyp
Bar Leone’s Yuzu Negroni Gin, Suze, Cocchi Americano, Yuzu Sake Came across this White Negroni Twist from 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 #fyp
33.5K
2.01K
9
5mo ago
moresavorygoods
Bar Leone’s Yuzu Negroni Gin, Suze, Cocchi Americano, Yuzu Sake Came across this White Negroni Twist from 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 #fyp
Strawberry Basil Martini Tequila Blanco, Basil Eau de Vie, Strawberry Water, Strawberry Syrup, Strawberry Black Pepper Hydrosol A stirred strawberry and basil martini built around clarified strawberry water, tequila blanco, basil eau de vie, and a little strawberry black pepper hydrosol. The strawberry shows up in three forms: acid adjusted for brightness, turned into syrup for body, and distilled with black pepper for aroma. For the strawberry water, ripe strawberries are blended with Pectinex, then left to sit for about an hour so the Pectinex works its magic. The mixture is poured through an oil filter, and the cloudy liquid is passed back through the strawberry pulp, using it as a natural filter bed until the strawberry water runs clear. No centrifuge needed! .75 oz acid adjusted strawberry water .75 oz strawberry syrup .75 oz basil eau de vie 1.25 oz tequila blanco .25 oz strawberry black pepper hydrosol Combine all ingredients in a mixing glass, stir with ice, then strain into a martini glass. Garnish with a basil leaf. Strawberry water 450 g strawberry 1 g pectinex Blend until the vessel is slightly warm, then let it sit for an hour. Strain through an oil filter. You will see the liquid start off cloudy, then clear. once its clear, swap vessels, and pour the cloudy liquid back into the filter Acid adjusted strawberry water 100 ml clarified strawberry water 1.5 g malic acid 3 g citric acid Strawberry syrup 100 g clarified strawberry water 85 g white sugar #cocktails #drinks #fyp #strawberry #tequila
28.4K
1.73K
19
2mo ago
moresavorygoods
Strawberry Basil Martini Tequila Blanco, Basil Eau de Vie, Strawberry Water, Strawberry Syrup, Strawberry Black Pepper Hydrosol A stirred strawberry and basil martini built around clarified strawberry water, tequila blanco, basil eau de vie, and a little strawberry black pepper hydrosol. The strawberry shows up in three forms: acid adjusted for brightness, turned into syrup for body, and distilled with black pepper for aroma. For the strawberry water, ripe strawberries are blended with Pectinex, then left to sit for about an hour so the Pectinex works its magic. The mixture is poured through an oil filter, and the cloudy liquid is passed back through the strawberry pulp, using it as a natural filter bed until the strawberry water runs clear. No centrifuge needed! .75 oz acid adjusted strawberry water .75 oz strawberry syrup .75 oz basil eau de vie 1.25 oz tequila blanco .25 oz strawberry black pepper hydrosol Combine all ingredients in a mixing glass, stir with ice, then strain into a martini glass. Garnish with a basil leaf. Strawberry water 450 g strawberry 1 g pectinex Blend until the vessel is slightly warm, then let it sit for an hour. Strain through an oil filter. You will see the liquid start off cloudy, then clear. once its clear, swap vessels, and pour the cloudy liquid back into the filter Acid adjusted strawberry water 100 ml clarified strawberry water 1.5 g malic acid 3 g citric acid Strawberry syrup 100 g clarified strawberry water 85 g white sugar #cocktails #drinks #fyp #strawberry #tequila
Filthy Martini and Tonic Olive Gin, Olive Distillate, Fino Sherry, Tomato Vermouth, White Balsamic Vinegar, Tonic Inspired by the dirty martini and tonic I had at Schmuck, this version is very olive forward, with even more savory ingredients to make it a whole meal. Vinepair did an interview with them to ask about how its made, and so I cobbled a recipe together based off that (minus the force carbonation, but I would love to do that in a next version) Olives come in 3 forms, a gin, a distillate, and brine, and those flavors are supplemented along side some fino sherry for minerality and tomato vermouth for more vegetal savoryness. White balsamic adds a bit of acidity, sweetness and fruitiness. If you don't have these ingredients, you can follow the template of 1.5 oz gin / 1.5 oz vermouth/ .5 oz brine/ 4 drops balsamic / 3.5 oz tonic, and you should be able to make your own version of a dirty martini and tonic. 0.75 oz Olive Leaf gin 0.75 oz Olive Distillate 0.5 oz fino sherry 1 oz Tomato Vermouth 0.5 oz olive brine 4 drops white balsamic 3.5 oz tonic build in a highball glass with ice, garnish with lemon peel and olives Alternatively, assemble everything but the tonic in one glass and pour into a highball glass over ice, then top with tonic and stir briefly. Garnish with lemon peel and olives. #fyp #cocktail #martini
27.2K
1.36K
14
10mo ago
moresavorygoods
Filthy Martini and Tonic Olive Gin, Olive Distillate, Fino Sherry, Tomato Vermouth, White Balsamic Vinegar, Tonic Inspired by the dirty martini and tonic I had at Schmuck, this version is very olive forward, with even more savory ingredients to make it a whole meal. Vinepair did an interview with them to ask about how its made, and so I cobbled a recipe together based off that (minus the force carbonation, but I would love to do that in a next version) Olives come in 3 forms, a gin, a distillate, and brine, and those flavors are supplemented along side some fino sherry for minerality and tomato vermouth for more vegetal savoryness. White balsamic adds a bit of acidity, sweetness and fruitiness. If you don't have these ingredients, you can follow the template of 1.5 oz gin / 1.5 oz vermouth/ .5 oz brine/ 4 drops balsamic / 3.5 oz tonic, and you should be able to make your own version of a dirty martini and tonic. 0.75 oz Olive Leaf gin 0.75 oz Olive Distillate 0.5 oz fino sherry 1 oz Tomato Vermouth 0.5 oz olive brine 4 drops white balsamic 3.5 oz tonic build in a highball glass with ice, garnish with lemon peel and olives Alternatively, assemble everything but the tonic in one glass and pour into a highball glass over ice, then top with tonic and stir briefly. Garnish with lemon peel and olives. #fyp #cocktail #martini
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 couple glass, garnished with a lime coin. #cocktails #drinks #mixology #fyp
25.7K
1.15K
15
6mo ago
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 couple glass, garnished with a lime coin. #cocktails #drinks #mixology #fyp
Prosperity Sidecar Happy Chinese New Year! A quick edit to the whisky sour with the help of a lemon-mandarin-yuzu juice blend, originally from Caer Maiko. The sour is finished with a spritz of angostura bitters over the 福 stencil, symbolizing fortune and prosperity. 2 oz Whisky 1 oz citrus blend .5 oz simple syrup .5 oz egg white Dry Shake, then shake with ice until cold. Double strain into a rocks glass, garnish with angostura bitters Citrus Blend - 4 parts lemon, 3 parts mandarin, 1 part yuzu juice by volume #cocktails #chinesenewyear #fyp
23.4K
1.13K
7
6mo ago
moresavorygoods
Prosperity Sidecar Happy Chinese New Year! A quick edit to the whisky sour with the help of a lemon-mandarin-yuzu juice blend, originally from Caer Maiko. The sour is finished with a spritz of angostura bitters over the 福 stencil, symbolizing fortune and prosperity. 2 oz Whisky 1 oz citrus blend .5 oz simple syrup .5 oz egg white Dry Shake, then shake with ice until cold. Double strain into a rocks glass, garnish with angostura bitters Citrus Blend - 4 parts lemon, 3 parts mandarin, 1 part yuzu juice by volume #cocktails #chinesenewyear #fyp
Pourover Negroni Mezcal, Campari, Sweet Vermouth, Coffee On today’s episode of Cafe MSG we’re going to use a mezcal negroni to brew coffee. This isn’t a new concept, James Hoffman, Kwant, and various others have covered it, but I think its just a cool method to add a twist to a classic negroni when entertaining people (the theatre! the ritual!) 2 oz mezcal 2 oz sweet vermouth 2 oz Campari 1 oz water 15 g medium fine ground coffee beans Add mezcal, sweet vermouth, Campari, and water to a vessel and store in fridge until cold/ ready to use. When ready to serve, add coffee grinds to a dripper, then pour the negroni over the coffee grinds. Wait for it to finish steeping and filtering, about 5 minutes, then serve. #fyp #cocktails #coffee
21.6K
1.19K
15
11mo ago
moresavorygoods
Pourover Negroni Mezcal, Campari, Sweet Vermouth, Coffee On today’s episode of Cafe MSG we’re going to use a mezcal negroni to brew coffee. This isn’t a new concept, James Hoffman, Kwant, and various others have covered it, but I think its just a cool method to add a twist to a classic negroni when entertaining people (the theatre! the ritual!) 2 oz mezcal 2 oz sweet vermouth 2 oz Campari 1 oz water 15 g medium fine ground coffee beans Add mezcal, sweet vermouth, Campari, and water to a vessel and store in fridge until cold/ ready to use. When ready to serve, add coffee grinds to a dripper, then pour the negroni over the coffee grinds. Wait for it to finish steeping and filtering, about 5 minutes, then serve. #fyp #cocktails #coffee
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. 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 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. #cocktails
19.4K
1.18K
9
5mo ago
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. 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 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. #cocktails
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 #fyp
19.1K
1.12K
9
7mo ago
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 #fyp
7 Long Years Tequila Blanco, Ancho Reyes Verde, Pineapple, Lime, Agave, Sesame Oil One of my favorite margarita riffs, the 7 Long Years from Monkey Thief/ Same Same Wine Bar 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 #fyp #tequila #margarita
19.1K
1.15K
5
7mo ago
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 Monkey Thief/ Same Same Wine Bar 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 #fyp #tequila #margarita
Olive Martini 2.0 Olives, Manzanilla Sherry Look I love a dirty martini for the olive flavor but sometimes it's just a little too salty. This martini solves for that with olive gin, olive distillate, manzanilla sherry, and just a bit of saline. Served with an olive, and garnished with some olive oil. Its rich, nutty, savory, and well, olive forward. 1.5 oz olive gin 0.5 oz olive distillate .25 oz manzanilla sherry saline olive, as garnish olive oil, as garnish Add olive gin, distillate, sherry, and saline together in a mixing glass, and stir down with ice. Pour into a cold cocktail glass, garnish with olive and olive oil. #cocktails #fyp #mixology #olive #martini
18.5K
683
10
1w ago
moresavorygoods
Olive Martini 2.0 Olives, Manzanilla Sherry Look I love a dirty martini for the olive flavor but sometimes it's just a little too salty. This martini solves for that with olive gin, olive distillate, manzanilla sherry, and just a bit of saline. Served with an olive, and garnished with some olive oil. Its rich, nutty, savory, and well, olive forward. 1.5 oz olive gin 0.5 oz olive distillate .25 oz manzanilla sherry saline olive, as garnish olive oil, as garnish Add olive gin, distillate, sherry, and saline together in a mixing glass, and stir down with ice. Pour into a cold cocktail glass, garnish with olive and olive oil. #cocktails #fyp #mixology #olive #martini
White Negroni Sour This one comes from Orlando Franklin McCray in 2022. It’s a great entry point if classic Negronis aren’t usually your thing. The lemon softens the bitterness and pulls everything into something closer to a crisp grapefruit cocktail. 1.25 oz navy strength gin 1.5 oz Cocchi Americano 0.75 oz Suze 0.75 oz fresh lemon juice 0.25 oz gum syrup A few dashes foaming bitters Shake hard with ice, then double strain over a big rock. #fyp #cocktails
18.1K
922
4
4mo ago
moresavorygoods
White Negroni Sour This one comes from Orlando Franklin McCray in 2022. It’s a great entry point if classic Negronis aren’t usually your thing. The lemon softens the bitterness and pulls everything into something closer to a crisp grapefruit cocktail. 1.25 oz navy strength gin 1.5 oz Cocchi Americano 0.75 oz Suze 0.75 oz fresh lemon juice 0.25 oz gum syrup A few dashes foaming bitters Shake hard with ice, then double strain over a big rock. #fyp #cocktails
Hydrosol Experiments: 麻-Tini I picked up a 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 #fyp
17.6K
1.17K
23
4mo ago
moresavorygoods
Hydrosol Experiments: 麻-Tini I picked up a 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 #fyp

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