I think the point is that you can distinguish distortion, not whether distortion is good or bad.

I love this cocktail so much! One of my all time favorites.

I use dry Curacao and sometimes a funkier rum like Smith and cross or probitas if I am feeling it.

This looks great! I think I will try this this weekend.

I agree that Elon is almost certainly running everything into the ground like he usually does, but I can’t ignore the fact that he also likes to take credit for other people’s work. So while it is highly unlikely, it’s not impossible.

Looks like it is time to start a few more runs.

This turned out great btw. Wonderful suggestion!

I’ll try that!

I tried to infuse some mezcal with a single jalapeno from my garden. I diced the pepper up, popped it into the bottle, and left it in over night based on a cursory internet search. It is completely undrinkable. Insanely spicy and I’m Cajun and can handle spicy things pretty well.

Needless to say my entry for this month’s challenge is a bust. What did I do wrong? Why is it so much spicier than the jalapenos normally are? I know the jalapenos from my garden aren’t very consistent in their level of heat, but this infusion was liquid fire.

I made this last night and it was pretty good! I don’t own cynar so I used Aperol. I also ended up increasing the rye and apperol, effectively reducing the curaçao, to match my tastes a bit more as well.

If you need $80/mo as a starting investment, I will step up and do a one time donation. Hopefully, you get the support you are looking for, but I don’t think this is going to be a sustainable model for you in the future.

Wow, this is way better than the sum of its parts! Very good!

I’m gonna make this for dinner tonight. Let’s see how it goes!

It was surprisingly good considering it is just a mojito that you top with champagne. I think I am going to make it at other celebrations. It feels like it should be a classic cocktail, but it was first invented in 2001.

If you like rum, this is a must try cocktail!

“What’s that cocktail you have?”

“Oh, Just Milk.”

“That’s not a cocktail”

“Yeah it is like 1/3 bourbon.”

“…You must have had a weird childhood”

I wish I took pictures of the other cocktails that I made this weekend. We had six people over and we all did some sort of Cocktail science and wrote down the recipes that we liked. I will eventually workshop them into actual drinks that can appeal to more than just the one person that made it.

One of their favorite drinks was a bourbon milk punch that used my chai spiced simple syrup. Everyone was calling it “just milk” because a milk punch looks like you have put ice in a glass of milk and nothing else. The taste is spectacular though.

That’s my next goal. I think you could easily put a bunch of dried Ginger that could be used for ginger tea into boiling water and then make a simple out of that. I’ll do anything to save on grating time.

Let’s see how mobile formatting works…

I have 2 that I tested this weekend and 1 I am going to make today.

Berry Tea fizz

Found on Murray’s cheeses

This was a big hit! The vinegar added a depth to the flavor that was similar to a cocktail. Most people skipped the soda and drank it as a punch instead. Next time I will add another spoon of the vinegar to give it a little more kick.

• 1 cup sugar
• 6 tea bags of your favorite berry-flavored tea
• 1 cup diluted Murray’s Pink Grapefruit Vinegar, recipe in directions
• 1/2 cup fresh lime juice
• 1 orange, chopped
• 1 cup fresh raspberries
• 3 cups cold lime or orange club soda, or seltzer

Directions

1. Combine the sugar and 3 cups water in medium saucepan set over high heat.

2. Bring to a boil and cook until the sugar is dissolved. Add the tea bags and steep for 5 minutes. Remove the bags, return the mixture to the heat and cook until reduced by half. Transfer the mixture to a container with a lid, and refrigerate until cold, at least 1 hour.

3. Dilute the grapefruit vinegar by mixing 3 tablespoons in 1 cup of water.

4.Combine the cooled berry tea syrup, diluted grapefruit vinegar, and lime juice in a pitcher. Add the limes, oranges and raspberries, and then cover and refrigerate for at least 1 hour to allow flavors to meld.

5.Fill tall glasses with ice and add about 1/2 cup of the mixture to each. Then fill to the top with the cold club soda and serve.

Yuzu Jasmine Spritz

Found on Murray’s cheeses

This was less a mocktail and more just a good drink. It went over well, but it didn’t have the complex flavor on the berry tea fizz. I will be using the jam on my toast though as it is delicious.

• 1/4 cup Kuze Fuku & Sons Yuzu Fruit Spread
• 1 Tbsp. honey
• 3 bags jasmine tea
• 250 ml. tonic water
• Candied citrus peel (optional)

Directions

1. Heat 16 ounces of water on the stove or in the microwave until just under a boil (about 170 F). Place the tea bags in a heatproof bowl or pot, and pour the hot water over them; steep for 5 minutes, then remove the bags. Add the honey to the tea, and stir until dissolved. Chill uncovered in the fridge until cold, at least 3 hours.

2. Add the tea and yuzu spread to a blender; blend for 1 minute. There should still be small visible yuzu pieces.

3. Split evenly into four coupe glasses; top each with a generous splash of tonic and a piece of candied citrus peel for garnish (if using).

Ginger Turmeric Tonic

Haven’t made it yet, but here is the recipe. Once again, from Murray’s cheeses.

This explains a lot, thanks! A crowded bar at a Wisconsin wedding was not the place to ask for more details about the drink.

Is this where they add soda to the drink? I got an Old Fashioned in Milwaukee and they asked me if I wanted it sweet or sour. I was very confused and chose sweet, not knowing what that meant. Ultimately, I was pretty disappointed with the drink I was served.