¡Cuba Libre!
(Not quite how I feel about that name in 2026, but it's from 1898 I suppose)
60 mL Havana Club Especial #Rum
120 mL Coca cola (cane sugar sweetened; made in USA - not sure where)
Lime juice from wedge.
Must say this is a stiffer drink than I typically make (I like it!) - but given the rum I went with Havana Club proportions.
https://www.havana-club.com/en/our-cocktails/cuba-libre
#Mexico #OnMyMind - somewhere between a paloma and a blood orange margarita
¾ oz lime juice
¼ oz agave nectar
2 oz #mezcal
3 oz San Pellegrino aranciata rosso
Smallest pinch salt
RE: https://mastodon.online/@SRDas/114242603816434463
Last of the Santa Maria Ie Island Agricole #Rum in this silky sugarcane fragrant #daiquiri
Goodbye rum, hello weekend! Cheers, friends!
Aaaah! Sitting back and enjoying the most splendid Vieux Carré here.
/Sazerac rye, Branson cognac, Carpano Antica vermouth, Benedictine /
see - https://www.diffordsguide.com/cocktails/recipe/2048/vieux-carre-cocktail
#Mezcal last word ftw
(With 3 drops of luxardo marascino cherry syrup and a ½ tsp of agave nectar - after it felt a little too tart and bracing)
Hmm the pineapple infused mezcal mentioned here seems interesting to have around ( cc @APBBlue )
#Booze #Boozehounds #Drinkstodon #Cocktails
https://www.liquor.com/recipes/trato-hecho/
Happy national #cocktail day!
This is turning out to be in my top 3 easily, even more so as I have it prebatched. Just need to stir well with ice to dilute a bit, splash of bitters, then pour into the cold glass.
Cacao nib infused* #mezcal negroni
(with campari and Carpano antica vermouth; 1 part each)
*1:1 Mix of 8 hr (overnight) infused at cool ambient room temp and 90 min infused at 65 ⁰C; 10% cacao nibs by weight per volume of mezcal (Espadin)
Afternoon quick mezcal tasting and a bit of prebatched
Cacao nib infused #mezcal #negroni that I got along for my host friend here in SoCal
oh no wonder it has full on orange-y citrusy notes!
Never realized till now it had all these - I'm guessing for the distillate in baskets as in gin making
...oh that was really good, had to make another.
It had gotten a bit passe or maybe I got jaded, so I don't really do it much, but nice foam can really enhance a drink flavor and textural contrast.
This one turned out even better looking l
eta - put/left the ice in this one, nicer this way
Das