Crimson Cocktail

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The Italian Junglebird created by Nandini Khaund of Cindy's, Chicago, riffs on the classic with amaro and cold-brew. I used Averna instead of Meletti because that's what I have, and it serves a similar purpose to bring herbal, caramel character to the drink.

Pineapple, lime and demarara works well to balance the bitterness of Campari and cold-brew without dampening their flavours. That pinch of salt though tiny in amount really helped to elevate the ingredients. Enjoy!

Italian Junglebird:
30 ml
22.5 ml
22.5 ml Pineapple Juice
22.5 ml Lime Juice
30 ml Cold-Brew Coffee
7.5 ml Demerara Syrup
Pinch of Salt
Garnish with Cinnamon Stick for aroma

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Swipe for recipe!
This next drink is going to divide the audience into haters or lovers because it’s star ingredient is infamous for just that. Cilantro! You either love it or hate it. I’m not a fan but my husband absolutely loves it so I decided to try and make a cocktail with it to change my own opinion 😅 What is key here is to start with small quantity of cilantro and taste as you muddle till your desired flavor is achieved.
The flavors here compliment Cilantro in every which way possible. You have anise from Ouzo, orange from Magdala liqueur, alpine herbs from Genepy and sweet and floral notes from a combination of dry and bianco vermouth. The composition works well, the flavors blend with cilantro to create something new entirely which is always my favorite kind of cocktail. Gin provides the perfect backdrop by giving a sneak peek of its presence but ultimately allowing everything to shine through.

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Thanks and credit .vision 

HUCKLEBERRY CLUB

1.5 oz Genever 
1.5 oz Huckleberry 
3/4 oz Fresh Lemon Juice
1/4 tsp High Whip Egg White Powder .vision

Garnish:
Garnish Vase (2.5 inch Bamboo Straw attached to the glass using melted white chocolate, set with Magic Freeze Spray)

Method:
Combine all ingredients in a cocktail shaker with three ice cubes. Shake vigorously until all the ice is melted. Add more ice and shake for another minute. Double-strain into a chilled cocktail glass. Dust the top with Blush Fluffer Dust by Cocktail Vision.

 

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Great garnish! John Berens] 😍This looks amazing! Rate this drink 1-10 and tag a friend in the comments. Want a 𝙁𝙍𝙀𝙀 shoutout? Tag 🥃 Cocktail Hammer | Mixology]] in posts to be featured next 🤝
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APPLEBLACK
Time for some boozy Fall fun. This is a black Manhattan riff (my fav) that subs apple brandy for whiskey. I used , which has a bit more barrel presence that some apple brandies and so does the job here as the base spirit. I split the base (I can’t help myself) with some quality spiced rum to bring in all those cinnamon/clove notes that apples love. [Spices! It’s what apples crave!]. For the Amaro I took a lighter touch here with Meletti to highlight some of the candy-like sweetness of apples, and because the Punt E Mes also brings a bit of its own bite.
{Tasting notes}: In short: Fall in a glass. Lots of spiced apple with hints of vanilla and ginger. There is a gentle bitter finish that helps it from being overly sweet. Definitely worth a try!

1.5oz apple brandy ()
0.5oz spiced rum ()
0.5oz Amaro Meletti ()
0.5oz Punt e Mes()
2 dashes ginger bitters ()
\\\\ Stir with ice, strain over cube (), garnish with an apple-y lemon twist. Cheers!!
#칵테일 #カクテル

Stunning drink from check out her YouTube channel. 👍 😍This looks amazing! Rate this drink 1-10 and tag a friend in the comments. Want a 𝙁𝙍𝙀𝙀 shoutout? Tag 🥃 Cocktail Hammer | Mixology]] in posts to be featured next 🤝
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Heading into the long weekend with The Cape, a new drink creation that pays homage to one of my favourite spots in Los Cabos. 🇲🇽
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Recipe to come in my new website to launch this month! Keep it here…
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