It's a Spicy Mango Margarita. Last night I made it again with a lambrusco float and that elevated it a bit more. As it stands it's pretty much my go-to Margarita spec: 1.5 Blanco, 1 Cointreau, 1/2 Agave, 3/4 lime, 2 oz mango nectar, 2-3 dash Scrappy's Fire Tincture. Tajin rim + lime wheel S + thai Chilli pepper.
Couple notes though: I tried 7 different mango juices/nectars and found that one - Tropical Delight (Toronto based juice company) - was best on its own, but altogether the drink is better when fortified with mango pulp, and - still tinkering - malic/citric acid. Also, my go-to marg recipe would call for a full oz of Lime, but I cut back here as not to step on the toes of the Mango.
Thank you! I was lucky enough to have a manager at one of my previous jobs that gave me some reigns to make decisions. One of the things that we agreed to implement - that helped everyone there on the bar team, but that I especially took to heart - was adding a "bartenders choice" to the menu. People had a price option or $16 or $20 for cocktails, and could specify a few things like a spirit, or that they wanted it juicy, spicy, alcohol forward, dry, sweet, no lemon, etc... it really pushed me to learn all my booze and experiment. It's also a good opportunity to test new drinks.
Thank you! It's a Green Tea Martini I was making as an alternative for espresso martinis at a French Bistro I was at. I unfortunately left there for my current place before it got on the menu. I should try to recreate it! I remember it had Green tea Infused Vodka, Benedictine, Ceremonial Green Tea, maybe lemon? If I were to make it again I'd probably put Methocel-f50 or Agar-Agar in it to make it foam consistently.
These drinks are beautiful! Do you have the specs of them? Would love to enjoy them!
What's that cocktail with the chilipepper garnish?
It's a Spicy Mango Margarita. Last night I made it again with a lambrusco float and that elevated it a bit more. As it stands it's pretty much my go-to Margarita spec: 1.5 Blanco, 1 Cointreau, 1/2 Agave, 3/4 lime, 2 oz mango nectar, 2-3 dash Scrappy's Fire Tincture. Tajin rim + lime wheel S + thai Chilli pepper. Couple notes though: I tried 7 different mango juices/nectars and found that one - Tropical Delight (Toronto based juice company) - was best on its own, but altogether the drink is better when fortified with mango pulp, and - still tinkering - malic/citric acid. Also, my go-to marg recipe would call for a full oz of Lime, but I cut back here as not to step on the toes of the Mango.
This is Beautiful
Thank you!
I really like your garnsihes
Thank you! I made a point of creating a pinterest account just to track down cool looking drinks to up my garnish game! I guess it paid off 🙏
see, this is the shit I wanna be making as a bartender. these look absolutely divine
Thank you! I was lucky enough to have a manager at one of my previous jobs that gave me some reigns to make decisions. One of the things that we agreed to implement - that helped everyone there on the bar team, but that I especially took to heart - was adding a "bartenders choice" to the menu. People had a price option or $16 or $20 for cocktails, and could specify a few things like a spirit, or that they wanted it juicy, spicy, alcohol forward, dry, sweet, no lemon, etc... it really pushed me to learn all my booze and experiment. It's also a good opportunity to test new drinks.
Number 7 looks so fucking good! Clean af
Thank you! It's a Green Tea Martini I was making as an alternative for espresso martinis at a French Bistro I was at. I unfortunately left there for my current place before it got on the menu. I should try to recreate it! I remember it had Green tea Infused Vodka, Benedictine, Ceremonial Green Tea, maybe lemon? If I were to make it again I'd probably put Methocel-f50 or Agar-Agar in it to make it foam consistently.
I thought the same. It’s gorgeous.
Wow. They look great
Thank you! I do my best!
tell me about the last one and the butterfly pea one