I like blue curaçao but usually use it at a much lower level than recipes call for. It’s sweet and blue at that level with only a hint of fruit flavor.

 

So, if it’s 2 then maybe 1 1/2 or just 1 ounce then?

kv

 

I like blue curaçao but usually use it at a much lower level than recipes call for. It’s sweet and blue at that level with only a hint of fruit flavor.

I used 1/2 what a difference, I can taste the fruit.

Thanks @wayneh
kv

 

How to properly rim a cocktail glass. I just kept having mine melt, so I looked it up.

kv

 

This time I have the agave syrup in the recipe. Instead of 1 shot I put 2 shots of 1800. 1 ounce blue curacao, 1 ounce Agave syrup, ounce of line juice.

kv

 

 

Got the volcanic black salt, must admit much better taste more like a margarita.

kv

 

​

 

 

Craft Beer sales over wine?

kv

 

Cambrita Tequilla Shot, I tried looking but only found how to prepare yourself, can’t find anything pre-made.

Anyone know where to purchase a ready to mix?

kv

Edit: Found. https://www.amazon.com/TuttoCalabri...ocphy=9029751&hvtargid=pla-569080932864&psc=1

 

 

 

Best news I've seen out of Oregon in a long time!

 

https://www.cbsnews.com/colorado/ne...enver-police-investigating-streetside-tavern/
Pop-up bar for homeless?

 

I don't see what all the fuss is about. Drug use and overdosing are far worse problems among the homeless than ordinary booze.

 

I don't see what all the fuss is about. Drug use and overdosing are far worse problems among the homeless than ordinary booze.

Good thing he wasn't selling cigarettes. That'd earn him a death sentence.

 

https://barrescuecocktails.com/

Cocktails prepared on the show.

kv

 

• 2 PARTS JAMESON IRISH WHISKEY
• ¾ PARTS SUGAR SYRUP
• 4 WEDGES OF LEMON
• 6 MINT LEAVES

Picked up some Jameson going to use this recipe tonight, fall kick off. Celebrate the end of summer. Going to pair that with a thick steak, corn and salad.
kv

 

https://punchdrink.com/recipes/bentons-bacon-infused-bourbon/

INGREDIENTS

Yield: 750 ml

• 1 1/2 ounces bacon fat (preferably Benton's, or a thick cut bacon)
• 750 ml bourbon (PDT uses Four Roses)

DIRECTIONS

1. On low heat, warm bacon fat in a small saucepan.
2. Stir until it melts, about five minutes.
3. Combine the molten fat and bourbon in a large nonreactive container and stir.
4. Infuse for four hours, then place the container in the freezer for two hours.
5. Remove solid fat, fine-strain bourbon through a terry cloth or cheesecloth and bottle.

kv