Cocktails, Spirits and Mixology Thread

Dude, you forget, we've seen your other 400 photos.

How many goddamn yellow fruits do you need? I think there are 30 lemons/grapefruits/whatever on that table.

 

Ready to mix drinks!

 

Lemons
Limes
Oranges
Grapefruit
Meyer Lemons

I've juiced a bunch of lemons, limes, and Meyer lemons. And, I've made simple syrup, a lavender simple syrup, and a basil simple syrup.

I've pitted and halved some cherries, and have some basil and mint ready to muddle.

 

Good god. This is why I go to a bar. It's worth paying $12 a drink to not have to muddle, or juice, or halve things.

 

Fresh juice and muddled herbs make the best drinks.

Didn't take very long to prep.

 

You're coming at it from someone who does it.

I'm coming at it from someone who doesn't cook, and who hates cooking frozen food because I have to walk to the kitchen three times.

 

This is not my favorite thread, these days. Today's cocktail, just like every other day:



+

 

Ivy Gimlet:



‎2 oz. Vodka
1 oz. Lime
0.75 oz. Simple Syrup
Small Handful Mint

 

Lavender Daiquiri



2 oz. Rum
1 oz. Lime
0.75 oz. St. Germain
0.75 Home Made Lavender Simple Syrup*


http://www.pumproom.com/menus/#


*Lavender Simple Syrup:

Ingredients:

1 cup water
3 Tbsp fresh or dried lavender flowers
2 cups sugar

Preparation:

Bring water and lavender to a boil.
Stir in sugar until fully dissolved.
Reduce heat and simmer for 5 minutes.
Remove from the heat and allow to cool, strain out the lavender.
Pour into bottle and keep in the refrigerator. It will store well for about 1 week.

http://cocktails.about.com/od/makeyourownmixers/r/lavender_syrup.htm

 

You can substitute Rose's Lime Juice for the Lime+Syrup. It makes an easy gimlet.

 

Now, I would probably drink that.

 

My wife ordered this at dinner last week in a restaurant.

I had to guess at some of the proportions, but it came out pretty good.