What’s better than a Scotch Manhattan that tastes like chocolate? A Scotch Manhattan that tastes like chocolate and is named after a Smiths song from the early 80s.
I realized that not everyone likes Morrisey or The Smiths, which is cool. But the Hand in Glove - a drink which takes direction from an old Cognac drink from the 1930s called the Velvet Glove - is an example of a half decent three ingredient that looks older than it is and is. made with ingredients that deserve more limelight than they currently receive.
To be a creative cocktail maker is to be a student of your ingredients. Our favorites change regularly, from always-stocked classics to new discoveries. We encourage you to bring a similar spirit of adventure to your cocktail making. Keep an eye out for inspiration: the ever-growing arsenal of new spirits and seasonal ingredients we get to play with ensures that no one will ever get bored, and there will always be new cocktails to create. (📷: )
Please follow me: - @Bartender_handsomeguys
YA BOI WENT OUT IN STYLE 💯💯💯💯💯💯💯💯💯💯
So last night was the coffee and cocktail competition at @fivepointssj, and ya boi had a great time. Well, I didn’t make it through the first round, but ya boi showed the judges some really cool stuff.
This cocktail I call “Manila Mid-summer,” it is a multifaceted cocktail with a solid rum punch. My take on this cocktail and the competition, was to create classic childhood or fond memory drinks, but with elevated ingredients. -
This is a take on a classic Vietnamese Coffee but turned up to 11. Everything was elevated except for the coffee, with which I stayed true to tradition. I used Café Du Monde coffee filtered through Vietnamese coffee filters and chilled. The rest, well, I brought it all! lady finger banana infused cream with calamari zest(on top) and banana infused condensed milk (on bottom). Also, in the bottom of the glass is Plantation Pineapple Stiggins Fancy soaked Cafe Du Monde coffee jellies. The coffee is also in the drink, along with burnt rice Orgeat, Plantation Dark and kicked up a bit with some OFTD which was finished off with a strip of pulverized burnt popped rice and banana chips that was flames with a torch before serving. It’s sounds like a lot but all the flavors came together great when stirred with a spoon straw.
This was such a great experience, even though I didn’t win I learned a lot. I put myself out there and I was given an opportunity to show what I could create.
Thank you to everyone who helped me get my thoughts together, for all the tips and encouragement. Thank you to @icecoldfunkologist for believing in me and getting me in the ring, love ❤️ u bud. Life’s been good, thank you all for giving this a read ✌🏽❤️🥃.
Quando você dá aulas de coquetelaria e recebe uma foto dessas, como você se sente Nicolas?
Eu fico muito feliz, cara! Saber que os participantes dos meus cursos estão de fato praticando a coquetelaria de forma correta, em casa, com seus amigos, com sua família e tendo cuidado ao misturar sabores e com a apresentação dos drinks e cocktails É MUITO GRATIFICANTE!
Essa foto é de uma #GINTONICA preparada pelo @alex_andre_p participante do CURSO PRÁTICO DE DRINKS E COCKTAILS em julho desse ano. Ele fez com Gin Seagram's, água tônica, limão siciliano, XAROPE ARTESANAL feito por ELE MESMO 🤘, hortelã e gelo.
Tá aprovado ou não tá, galera?
This year has been pretty poor in the way of cocktail making, I took some time out.
However, this Autumn is set to be wondrous.
I’m seeing this summer season out looking at old pictures of drinks I’ve made, breweries I’ve visited, books I’ve read and events I’ve done. I’m looking forward to a great year ahead and finally getting my head down and making progress with my business. 🥃🍹🍸🍷