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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
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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 #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
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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 #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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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
Mango Sticky Rice, but make it a Martini I wanted to see if I could turn mango sticky rice into a cocktail without making it taste like a straight-up dessert drink. The direction of this cocktail takes cues from Double Chicken Please’s Mango Sticky Rice, but instead of recreating it literally, I built the same general flavor profile with Calvados, mango, sticky rice pu-erh, and fig leaf. The Calvados ended up being one of my favorite parts of this drink. Apple and mango work surprisingly well together, and the fresh fruit character of the brandy helps the mango read less like “mango flavor.” The sticky rice pu-erh and fig leaf vermouth create this subtle coconut-rice quality without actually turning the drink into a coconut cocktail. I’ve seen a bunch of cocktails that pair Sauternes with Mango, but I didn't have the chance to pick a bottle up. I could probably use that for more sweetness than rely on Giffard. 1 oz Calvados .5 oz Rhine Hall mango eau de vie .5 oz sticky rice pu-erh rum 1 oz Veso fig leaf vermouth .125 oz Giffard mango liqueur Add everything to a mixing glass with ice and stir until chilled and diluted. Strain into a pony glass and garnish with a strip of dried mango. Sticky Rice Pu-erh Rum White rum Sticky rice pu-erh tea Infuse the rum with sticky rice pu-erh for 1 to 1½ hours, then strain. #cocktails #drinks #mixology #mango #fyp
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moresavorygoods
Mango Sticky Rice, but make it a Martini I wanted to see if I could turn mango sticky rice into a cocktail without making it taste like a straight-up dessert drink. The direction of this cocktail takes cues from Double Chicken Please’s Mango Sticky Rice, but instead of recreating it literally, I built the same general flavor profile with Calvados, mango, sticky rice pu-erh, and fig leaf. The Calvados ended up being one of my favorite parts of this drink. Apple and mango work surprisingly well together, and the fresh fruit character of the brandy helps the mango read less like “mango flavor.” The sticky rice pu-erh and fig leaf vermouth create this subtle coconut-rice quality without actually turning the drink into a coconut cocktail. I’ve seen a bunch of cocktails that pair Sauternes with Mango, but I didn't have the chance to pick a bottle up. I could probably use that for more sweetness than rely on Giffard. 1 oz Calvados .5 oz Rhine Hall mango eau de vie .5 oz sticky rice pu-erh rum 1 oz Veso fig leaf vermouth .125 oz Giffard mango liqueur Add everything to a mixing glass with ice and stir until chilled and diluted. Strain into a pony glass and garnish with a strip of dried mango. Sticky Rice Pu-erh Rum White rum Sticky rice pu-erh tea Infuse the rum with sticky rice pu-erh for 1 to 1½ hours, then strain. #cocktails #drinks #mixology #mango #fyp
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moresavorygoods
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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!! #fyp #cocktails #gin #jasmine
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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!! #fyp #cocktails #gin #jasmine
Black Manhattan Originally created by Todd Smith at Bourbon and Branch in San Francisco in 2005, the Black Manhattan calls for an amaro instead of sweet vermouth. Typically Averna is used, but the format lends itself well to mixing and matching. This one is a little on the cola/ caramel/ orange flavor profile, and its delicious as a nightcap. 2 oz Rye Whiskey 1 oz Averna, or similar amaro 2 dashes angostura bitters Maraschino Cherry as garnish Stir down with ice, and pour into a coupe glass. Garnish with Maraschino Cherry #cocktails #drinks #mixology #Manhattan #fyp
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moresavorygoods
Black Manhattan Originally created by Todd Smith at Bourbon and Branch in San Francisco in 2005, the Black Manhattan calls for an amaro instead of sweet vermouth. Typically Averna is used, but the format lends itself well to mixing and matching. This one is a little on the cola/ caramel/ orange flavor profile, and its delicious as a nightcap. 2 oz Rye Whiskey 1 oz Averna, or similar amaro 2 dashes angostura bitters Maraschino Cherry as garnish Stir down with ice, and pour into a coupe glass. Garnish with Maraschino Cherry #cocktails #drinks #mixology #Manhattan #fyp
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 15 ml / .5 oz Cocchi Americano Bianco 30 ml / 1 oz yuzu juice 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 #fyp
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2w ago
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 15 ml / .5 oz Cocchi Americano Bianco 30 ml / 1 oz yuzu juice 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 #fyp
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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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. 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
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
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8mo 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
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
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11mo 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
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
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2mo 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
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
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4mo 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
Clarified Strawberry water an easy way to make clear strawberry water, no centrifuge required! 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 2 g malic acid 4 g citric acid #fyp #cocktails
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2mo ago
moresavorygoods
Clarified Strawberry water an easy way to make clear strawberry water, no centrifuge required! 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 2 g malic acid 4 g citric acid #fyp #cocktails
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
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9mo 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
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1mo 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
25.7K
1.16K
7
8mo 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
A japanese slipper, last word and margarita walk into a bar Tequila, Orange Liqueur, Midori, Yuzu sake, yuzu Trying to get rid of some bottles before I move, so needed a way to finish up a bottle of Midori. I saw Chris’s version of the Japanese slipper with honey and yuzu gin, and ripped off the format, swapping gin for tequila and honey for yuzu sake. A little drier, but the midori and yuzu feel very well balanced here. 3/4 oz Tequila Blanco 3/4 oz Orange liqueur 3/4 oz Midori 3/4 oz Yuzu Juice 1/4 oz Yuzu Sake Shaken with ice and double strained into a coupe glass. Garnished with a maraschino cherry #cocktails #drinks #mixology #midori #tequlla
25.2K
1.48K
11
3mo ago
moresavorygoods
A japanese slipper, last word and margarita walk into a bar Tequila, Orange Liqueur, Midori, Yuzu sake, yuzu Trying to get rid of some bottles before I move, so needed a way to finish up a bottle of Midori. I saw Chris’s version of the Japanese slipper with honey and yuzu gin, and ripped off the format, swapping gin for tequila and honey for yuzu sake. A little drier, but the midori and yuzu feel very well balanced here. 3/4 oz Tequila Blanco 3/4 oz Orange liqueur 3/4 oz Midori 3/4 oz Yuzu Juice 1/4 oz Yuzu Sake Shaken with ice and double strained into a coupe glass. Garnished with a maraschino cherry #cocktails #drinks #mixology #midori #tequlla
Matcha Old Fashioned A couple weeks ago I was at Waltz in London, which was just ranked No. 32 on the World’s 50 Best Bars 2026 list. This Matcha Old Fashioned was super rich, really simple, and obviously I had to try making my own version when I got home. The drink is essentially Japanese whisky, honey, and matcha, with the matcha whisked directly into the cocktail. The best part is how it changes over time. It starts rich, concentrated, and very matcha-forward, then slowly opens up as the ice melts. 60 ml / 2 oz Japanese whisky 15 ml / .5 oz 1:1 honey syrup 1.5 g matcha Chill the whisky beforehand if possible. Add the whisky and honey syrup to a matcha bowl. Sift in the matcha and whisk until fully incorporated. Pour over one large piece of ice and garnish with a lemon peel. #cocktails #mixology #matcha #whisky #fyp
22.3K
1.34K
14
2w ago
moresavorygoods
Matcha Old Fashioned A couple weeks ago I was at Waltz in London, which was just ranked No. 32 on the World’s 50 Best Bars 2026 list. This Matcha Old Fashioned was super rich, really simple, and obviously I had to try making my own version when I got home. The drink is essentially Japanese whisky, honey, and matcha, with the matcha whisked directly into the cocktail. The best part is how it changes over time. It starts rich, concentrated, and very matcha-forward, then slowly opens up as the ice melts. 60 ml / 2 oz Japanese whisky 15 ml / .5 oz 1:1 honey syrup 1.5 g matcha Chill the whisky beforehand if possible. Add the whisky and honey syrup to a matcha bowl. Sift in the matcha and whisk until fully incorporated. Pour over one large piece of ice and garnish with a lemon peel. #cocktails #mixology #matcha #whisky #fyp

Lance (@moresavorygoods) TikTok Stats & Analytics

Lance (@moresavorygoods) has 77.5K TikTok followers with a 6.20% engagement rate over the past 12 months. Across 56.0 videos, Lance received 109K total likes and 1.76M views, averaging 1.94K likes per video. This page tracks Lance's performance metrics, top content, and engagement trends — updated daily. To benchmark @moresavorygoods against other accounts, use Socialpruf's TikTok competitor analysis tool.

Lance (@moresavorygoods) TikTok Analytics FAQ

How many TikTok followers does Lance have?+
Lance (@moresavorygoods) has 77.5K TikTok followers as of November 2026.
What is Lance's TikTok engagement rate?+
Lance's TikTok engagement rate is 6.20% over the last 12 months, based on 56.0 videos.
How many likes does Lance get on TikTok?+
Lance received 109K total likes across 56.0 videos in the last 12 months, averaging 1.94K likes per video.
How many TikTok views does Lance get?+
Lance's TikTok content generated 1.76M total views over the last 12 months.
Can I compare Lance with other TikTok accounts?+
Yes. Add @moresavorygoods to a competitor set with Socialpruf's TikTok competitor analysis tool and benchmark it side by side with any other public accounts on views, engagement rate and follower growth, with history back to each account's first post.