#BARSPOON

[commandershepardvasfuckit]

I’ve found my new cocktail obsession: an elderflower French 75

[dekorspace]

Craft the Perfect Cocktail: Essential Bar Tools for Home Mixologists

Elevate your home bar experience with our collection of essential bar tools. From cocktail shakers to jiggers and muddlers, our curated selection offers everything you need to mix, stir, and shake your favorite drinks like a pro. Whether you're hosting a cocktail party or simply enjoying a drink at home, our bar tools provide both functionality and style to enhance your bartending skills.

[lillaskiten]

Its been a while old friend*...

*(intense need to learn a new skill right this second)

[whoopseydaisy]

An addition to the cocktail chapter of the @worldsbeyondpod Unofficial Cookbook:

Honey With A Note Of Song

an absinthe wash (the green fairy, for your roots)

2 oz. rye (your liquor of choice, strong and spicy)

1/4 oz. pine and rosemary honey syrup (you cannot go home again)

1 barspoon of saline solution (for your first divine smite, where you found your breath once more)

1-2 dashes of peychauds bitters (because this is a play on a sazerac)

a grapefruit twist (a touch of the bitterness age has brought you)

serve in a glass reminiscent of a chalice

[acocktailmoment]

Rum Swizzle Classic Tropical !

The Rum Swizzle is considered the national cocktail of Bermuda.

Ingredients:

2 oz light rum

1 oz dark rum

1 oz fresh lime juice

1 oz fresh pineapple juice

1/2 oz falernum or simple syrup

2-3 dashes Angostura bitters

Crushed ice

Citrus fruit wedges or mint sprig for garnish

Instructions:

Fill a highball or Collins glass with crushed ice.

In a cocktail shaker, combine the light rum, dark rum, lime juice, pineapple juice, and simple syrup.

Using a swizzle stick or a long barspoon, vigorously stir the mixture for about 30 seconds to 1 minute, until the outside of the shaker begins to frost.

Strain the cocktail into the prepared glass, ensuring that the ice is well-incorporated.

Add 2-3 dashes of Angostura bitters on top of the drink.

Garnish with citrus fruit wedges or a fresh mint sprig.

Serve immediately and enjoy the refreshing, tropical flavors of the rum swizzle!

Courtesy: MixThatDrink.

This article was not sponsored or supported by a third-party. A Cocktail Moment is not affiliated with any individuals or companies depicted here.

[squirrellypoo]

IWTV Signature cocktails

We’ve got a home bar and enjoy developing new cocktails for our seasonal menus. Last winter's menu was based on internet sensation Jorts the Cat, for instance.

This weekend I hosted the first London meet-up for fans of the AMC Interview with the Vampire tv show so of course (of course!) we developed two signature cocktails in tribute for the event. Our fall menu is going to be Halloween-themed so we'll keep these in rotation for a while longer, too!

Un Petit Coup

This one’s a nicely balanced sweet, sour, smoky, and slightly spicy alcoholic sipping drink, with the bonus of having a pool of chocolate sauce at the bottom of the glass!

7.5ml Jalapeño syrup* 15ml Mezcal 15ml Cherry Heering 10ml Lime juice (~1/2 lime) Chocolate sauce drizzle rim Shake with ice. Hawthorn strain into a chilled Nick & Nora glass. Drizzle chocolate sauce around the inside of the rim.

* To make the Jalepeño syrup: Combine 1 chopped jalapeño, 100g sugar, 100ml water in a saucepan. Boil. Turn off heat. Once cooled, strain into jar & refrigerate. Lasts a few weeks so long as your jar or bottle is perfectly clean.

Tears of a Clown

We also wanted to offer our guests an equally fun non-alcoholic cocktail. My starting point for this one was that I wanted to hit as many tastes as possible - spicy, sour, sweet and bitter. I hate that so many non alcoholic cocktails are just sugar bombs, so I wanted something you could sip and savour. This is absolutely delicious, and well worth seeking out bottles of the Italian bitter soda Sanbitter online.

1 barspoon Siracha 75ml Cranberry juice drink 100ml Sanbitter Pomegranate seeds Build in a rocks glass. Stir siracha & cranberry together in glass to combine. Add ice. Top with Sanbitter & stir. Top with pomegranate seeds.

Please share if you'd drink these vampire cocktails! I saw that AMC had some really basic bitch Pom-sponsored mocktails at the SDCC activation, but frankly, ours are way, way better!

Feel free to ask me any questions about these and let me know what you think if you make them yourself!

[paranoidgemsbok]

This is called "The restaurant changed its drink specials so I gotta take things into my own hands"

1.5oz bourbon (i used this tiny thang of knob creek)

.5oz vanilla vodka

1oz lemon juice

1oz blueberry syrup (i made my own because the stuff i bought was like snowcone syrup)

2 barspoons honey syrup (also made my own of this)

garnish with crushed freezedried blueberries. you can also put some of this powder in the shaker idk if it helps but its fun

shake with ice n drink it

[jazzlibations]

‘Round Midnight, Thelonious Monk (1951)

Ingredients

1 to 1 1/2 floz blueberry syrup

1 tsp vanilla extract

English breakfast tea

1 1/2 floz heavy cream

Directions

Add blueberry syrup and vanilla extract to a warmed Irish coffee mug

Add English breakfast tea almost to the top and stir

Pour lightly whipped cream over the back of a barspoon to float on top

Notes

One of the most recorded standards in all of jazz lends its name to this delightful non-alcoholic nightcap. I find that the ideal amount of syrup varies from batch to batch and should be dialed in to taste.

[hartshorn-and-isinglass]

Right! Before I forget again: if anyone would like to join me in making a Lincolnite Flip to celebrate the upcoming final episode of Checkmate, Lincolnites! the recipe is transcribed below:

LINCOLNITE FLIP v.2.0 created by Gabe Fox for Atun-Shei Films ed. Christina T.

INGREDIENTS:

12 oz dark German ale (Ayinger Altbairsch Dunkle) 

⅛ tsp. Modernist Pantry’s Perfected Xanthan Gum (see Notes)

1 tsp/barspoon dried sassafras leaf

2-1/4 oz. Kentucky bourbon (Knob Creek) 

1-1/2 oz. maple syrup

3 tbs. Just Egg or other vegan egg substitute

dark rum (Lemon Hart & Son 151)

orange peel, for garnish

EQUIPMENT:

saucepan

whisk/fork

two pint glasses (or other easily pourable glass containers)

strainer

two mugs, or one large (and preferably extremely farby) tankard

INSTRUCTIONS:

Add beer and perfected xanthan gum to sauce pan and whisk until the xanthan granules are thoroughly dissolved; add sassafras to saucepan and heat on medium-low.

To one pint glass/container add the egg substitute, bourbon, and maple syrup; beat well with fork or tiny whisk. This is your “batter”.

When beer just starts to steam, strain it into the second pint glass/container.

The “flip”: pour the beer into the batter, then pour back into the other glass. Continue to pour back and forth between the two glasses until well-blended and frothy. If you’re new to mixing drinks this way, pouring over the sink is recommended.

Pour into appropriate mug(s). Garnish with a splash of dark rum and orange peel.

NOTES:

The flip is one of the oldest cocktails, going back to the 17th century at least. Here, we’ve taken the flip format and given it a few twists. First, where the original flip uses rum as its main booze, this version uses bourbon: specifically Knob Creek Bourbon, paying homage to Abraham Lincoln’s family roots in the distillery business around the Knob Creek area. The second, and more significant change, is that version 2.0 is now free of animal products–we had the unfortunate timing to develop v.1.0 just a few weeks before we found out Andy is vegan, and we wanted to remake it into a cocktail he could actually drink. The honey has been replaced with maple syrup; to replace the egg, this recipe now utilizes a combination of egg substitute and Modernist Pantry’s Perfected Xanthan Gum. 

Xanthan gum helps keep the vegan egg substitute suspended in solution and adds back some of the mouthfeel you’d get from the fat in a chicken egg. This recipe specifically calls for Modern Pantry’s Perfected Xanthan Gum because it is formulated to dissolve into thin liquids more easily than regular xanthan gum. You can use regular xanthan gum instead, but care must be taken to sprinkle it evenly in a thin layer over the ale before thoroughly whisking it in, in order to prevent lumps.

[drinkacefahz]

THE SPIDER & THE BUTTERFLY | Improved Cocktail, Old-Fashioned, Sazerac-Style, Sidecars

“I didn’t create these drinks to be wasted like that.”

The third in my series of Improved Cocktail/Old Fashioned inspired TRIGUN cocktails, following the Life and Love and the NOMAN’S Eucharist 

First, fill serving glass with ice* and add about .25-.33 fl oz of absinthe to glass. Then, in a mixing glass with ice, stir together 

2 fl oz or 60ml Mezcal, preferably a Joven(unaged) one

.25 fl oz or 8ml Apple Schnapps or Liqueur (NOT Sour Apple Pucker) 

1-2 barspoons of dark agave nectar

1 dash Angostura bitters 

1/2 dropperful/1-2 dashes floral bitters of choice. I used the Burlesque bitters and Old Forester’s Hummingbird bitters but I think the apple blossom bitters from Hella would work great if I could uh find my bottle of it 

1/2 dropperful of Bittermen’s Winter Melon Tart Bitters. You could also use a dash of vinegar, a citrate, or even a pinch of citric acid -- a very small pinch! 

Meanwhile, the asbinthe rinsing your presentation glass will have begun to louche and turn cloudy from the ice melting. Anyway, you’re going to take a strainer that fits your glass rim, and strain that louched absinthe into a sidecar, like a shotglass or a glass used for drinking baijiu or vodka. Then dump out the ice and strain the cocktail into your serving glass. I’d go with a smaller glass than a double old fashioned/rocks glass if you have one. Express a lemon twist or garnish with a herb like basil, mint or sage. To consume, alternate between sipping the cocktail and the absinthe. I believe it’s Simon Difford who serves his Sazeracs with a sidecar of the absinthe used to rinse the glass.

This is a powerful drink to sip slowly, with patience. I’ve stayed mostly in a Southwestern motif for ingredients but Knives being Knives, what common people are limited to isn’t a limit here, and both the sharp, aggressive, occasionally gasoline-like qualities of many young mezcals suits his personality. The absinthe also speaks to his obsession -- and madness -- as well as the common depiction of absinthe as a “green fairy” with butterfly like wings, while the appearance of the agave plant and its many spines calls to mind the legs of a spider. The variety of plants and flavors involved in the combination of bitters make it remarkably balanced -- the Burlesque Bitters feature hibiscus, acai, and long pepper -- a distinct reddish motif -- and realizing I use them in this and Wolfwood’s drink, I think they’re somewhat representative of Vash. 

And, the modifying liqueur here, well... read Trigun Maximum if you haven’t. 

*Fun fact, before the invention of big freezer units we could store glassware in for service, this is how a bartender in a saloon in the 19th century would prepare a glass to provide a cold cocktail.

[nlgrhm]

Sake Manhattan

1 1/2 oz #sake

3/4 oz #bourbonwhiskey

1/2 oz #cherryheering

1/2 oz rosso #vermouth

1 barspoon #maraschinoliqueur

1 dash #angosturabitters

Stir with ice in a mixing glass.

Strain into a coupe glass.

Garnish with a #maraschinocherry

#cocktail #cocktails #sakecocktails #sakelover #niigata #japan #bartending #mixology #日本酒

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[snotsloth]

Because I have The Locked Tomb brain worms, I'm calling this and Ianthe. Deceptively light and refreshing but WATCH OUT!

Ingredients:

2.5 oz botanical gin

.25 oz creme de violette

.25 oz ginger liquor

Barspoon lemon juice

2 dashes lavender bitters

Prosecco

Combine all ingredients besides the prosecco in a mixing glass, throw in some ice and stir until chilled. Strain into a coupe or martini glass, preferably a chilled glass. Top off with prosecco. You could also spritz and garnish with a lemon peel but I just didn't have any in the house.

[acocktailmoment]

Sugar Monk’s Hanky Panky !

Ingredients:

Serving: 1

1 1/2 ounces unaged genever, preferably Old Duff Blended Dutch

1 1/2 ounces sweet vermouth, preferably Carpano Antica Formula

1 barspoon Fernet-Branca

3 dashes chile-infused orange bitters (see Editor’s Note)

Garnish: orange twist

Directions:

Stir all ingredients with ice.

Strain into a chilled Nick & Nora or coupe glass.

Twist the orange peel over the top of the drink to express the essential oils from the peel, then use the peel to garnish the drink.

Chile-Infused Orange Bitters:

Pour one 5-ounce bottle of Regans’ Orange Bitters No. 6 into a glass jar with two Thai chiles (also called bird’s eye chiles), cut in half. Cover the jar. Macerate for 6 hours. Strain and return the liquid to the bitters bottle, then cap tightly. Keeps indefinitely.

By Ektoras Binikos,

Photo: Nico Schinco

This article was not sponsored or supported by a third-party. A Cocktail Moment is not affiliated with any individuals or companies depicted here.  

[the-smallest-star]

A drink recipe is left for Gritt “LONG SHADOW

1½ ounces (45 ml) genever

1½ ounces (45 ml) sweet vermouth

1 barspoon Maraschino liqueur

2 dashes orange bitters

In a glass or crystal mixing vessel, gently stir the genever, vermouth, ligueur, and bitters with several large rocks of ice until well chilled, about 25 to 30 stirs. Strain into a coupe glass and garnish with a lemon twist.”

"Okay, this is pretty cool."

[legon751]

take 3, this time without blood

christmas on the enterprise [working title]

2oz earl grey gin

1/4oz cointreau

1/2oz genepy

1 barspoon absinthe

2 dashes cardamom bitters

1 dash angostura bitters

1/2oz lemon juice

1/2oz christmas spice syrup

- shake and double strain into coupe

- garnish with orange twist

earl grey gin

4oz london dry gin

4 teabags earl grey tea

- steep gin in tea bags for 3hrs

christmas spice syrup

1.5 cup turbonado sugar

3/4oz water

1 stick cinnamon

1 star anise

5 cardamom pods

6 whole cloves

1/2oz grated ginger

1/2tsp ground allspice

- heat sugar and water in pan until sugar dissolves

- add rest of ingredients and simmer on low heat for 10min

- fine strain into jar

- let cool to room temperature and store in fridge

[pinklocksoflove]

@shxxtteredfantasy

"I may be trying to take it easy on my drinking, but tell me, are you on the menu?" Verosika winks at Tifa with a little giggle.

"Ah but I've been doing well enough. I'll only get one drink, after that it's soda for me from here on. So this is the drink I want. 2 ounces aged tequila, one barspoon agave nectar, two dashes Angostura bitters, Orange twist, Chili pepper, Splash of Mexican beer. Add tequila, bitters, and agave nectar to a rocks glass with ice and stir. Express oils of orange peel over the top. Add beer and chili garnish."