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Thursday Cocktail Hour: Monte on a Volcano Margarita. #cocktailrobot -•- I believe I read that @creativedrunk liked to use Amaro Montenegro in a Margarita. Did I dream this? It’s super orangey and I’m not a fan of the various curaçaos out there so this works. Cocktail was actually made by lovely wife tonight. Yay! 2.00 oz. Volcan Blanco 1.00 oz. Lime Juice 0.75 oz. Amaro Montenegro 0.50 oz. Simple syrup (or agave) Shake with ice. Strain. Orange peel express and garnish. Y’all. It’s tasty. Paired with masala chhole because it’s CHICKPEAS IN MASALA THURSDAY. @montserratfranco maybe this could be your signature cocktail? -•- #cocktailrobot #noFilter #cocktails #cocktail #cocktailsofinstagram #drinkstagram #volcan #margarita #volcandemitierra #amaromontenegro via Instagram instagr.am/p/CZQO-oxrdtF/ January 27, 2022 at 07:29PM
Thursday Cocktail Hour: Glenmorangie X Whisky Sour #cocktailrobot -•- We grabbed a bottle of the new ‘X’ from Glenmorangie - their new scotch whisky has some new oak influence and is designed for cocktails and mixing. The new oak bit adds this punch of spice and a bit of sweetness that is pretty tasty. Lovely wife grabbed it last night and made a whisky sour for us. 2 oz. X by Glenmorangie 0.75 oz. Lemon Juice 0.75 oz. Agave syrup (i need to make some new simple syrup) Shakey shake. Strainy strain. Use handsome ice. Tasty and easy. (the eagle-eyed of you may be like, “hey! how is it foamy and then not foamy?”) (there was leftover and I put a few drops of foaming solution stuff and dry shook it and topped off our glasses after we’d had a sip or two) -•- #cocktailrobot #noFilter #cocktails #cocktail #cocktailsofinstagram #drinkstagram #glenmorangie #glenmorangiex #xbyglenmorangie via Instagram instagr.am/p/CQRc9PvN-bJ/ June 18, 2021 at 03:07PM
Tuesday Cocktail Hour: The 50/50 #cocktailrobot -•- Nothing going on here. Just a normal Tuesday. Tonight my lovely wife made a cocktail for us. I suggested the classic 50/50. With a few tweaks, because, um, pandemic. -•- 0.75 oz gin @mulhollanddistilling 0.75 oz @fourpillarsgin Bloody Shiraz gin 1.5 oz Cochi Americano -•- Stir. Strain. Express and garnish with lemon peel. I’m Audi-5. See you in the morning. -•- #cocktailrobot #noFilter #cocktails #cocktail word. #fujixe3 (35mm f2 WR) via Instagram instagr.am/p/CHJ1SwUntA8/ November 03, 2020 at 10:24PM
Sunday Cocktail Hour: Double Brandy Water Proof Watch Sour #cocktailrobot -•- For the holidays, I made a big batch of barrel aged ‘Water Proof Watch’ cocktails using half Hennessy Master Blender #3 and half Laird’s Apple Brandy - you can find it here: #DoubleBrandyWaterproofWatch So, I took the cocktail itself and made it as a sour. And it was good. -•- 2.0 oz. #DoubleBrandyWaterproofWatch 0.50 oz. Simple Syrup 0.75 oz. Lemon Juice -•- Shake with ice. Garnished with a leftover grapefruit peel (as the lemon I had was impossible to work with). Lovely wife gave it 5 out of 7 ‘Thumbs Ups’. -•- #cocktailrobot #noFilter #cocktails #cocktail #cocktailsofinstagram word. #hennessy @hennessy #montenegro #aperol #fujixe3 (35mm f2 WR) via Instagram instagr.am/p/CIwqwvnHlyv/ December 13, 2020 at 08:53PM
Saturday Cocktail Hour: No Plane Rides #cocktailrobot -•- I helped lovely wife, who is on the ‘gardening committee’ in our building, plant things today. Got my hands dirty. Saved snails from being squashed. This cocktail was spotted on the Woodinville instagram feed and is a tweak of the iconic Paper Plane cocktail. Recipe from Connor Bert @cbz23 . -•- 1.5 ounce @woodinvillewhiskeyco Bourbon (the original called for their rye, but, um, pandemic) 0.5 ounce lemon juice 0.5 ounce Aperol 0.5 ounce Montenegro Amaro 0.5 ounce simple syrup (called for Hibiscus and Habanero simple syrup (I don’t have any)) egg whites (or aqua faba) I added about 0.25 ounces of Ancho Reyes for spice -•- Dry shake. Then shake with ice. Strain into swell glasses. Eat snacks and wonder why back is sore. Lovely wife LOVED IT. So, that’s good. -•- #cocktailrobot #noFilter #cocktails #AnchoReyes #aperol #bourbon via Instagram instagr.am/p/B_tAFQSpmt3/ May 02, 2020 at 07:00PM
Sunday Cocktail Hour: The Midnight Stinger #cocktailrobot -•- What a swell day - weather-wise. 62 degrees american! That’s a nice temp. Lovely wife (aka @doctor.zizmor ) made this cocktail for us today. She loves the fernet so I thought it was appropriate. -•- 1.00 oz Bourbon 1.00 oz Fernet (Fernet-Vallet) 0.75 oz Lemon Juice 0.75 oz Simple Sugar -•- Shake with ice. Strain into glass with (not handsome) ice. Ideally, I’d love this with pebble ice. Tasty. It does taste like a flat Coke, though. Choose your whiskey wisely going up against Fernet. Did the old orange-peel-expressed thing. -•- #cocktailrobot #noFilter #cocktails word. #fujixe3 (23mm f1.4) via Instagram instagr.am/p/CAThWIYHLF_/ May 17, 2020 at 06:02PM
Sunday/Monday Cocktail Hour -•- Two cocktails recently that weren’t really photographed well but thought I’d share anyway. •The Fancy Free From the Cocktail Codex book and made by lovely wife. A spin on the Old Fashioned. 2 oz. Rye @woodinvillewhiskeyco 0.5 oz. Maraschino Liqueur Dashes of Angostura and orange bitters Stir with ice. Strain. Garnish with candied orange peel because why not? Three tasty October goblins out of four (this months ranking system). •Royal Negroni Simply make a Negroni and then top with champagne. It’s a bright and bubbly variation of a Negroni. 1 oz. Dolin Blanc vermouth 1 oz. Gin 1 oz. Campari Stir with ice. Strain into glass with new ice. Top with champagne (@moetchandon) Seven out of eight spooky pumpkins good. -•- #cocktailrobot #noFilter #cocktails #cocktail #cocktailsofinstagram #drinkstagram via Instagram instagr.am/p/CUp0H2gL4ZY/ October 05, 2021 at 12:17PM
Monday Cocktail Hour: The Street & Flynn Special #cocktailrobot -•- I’ve revisted the beautiful and heartbreaking Regarding Cocktails (by Georgette Moger-Petraske). My copy is full of post-it flags and bent corners and I came across a whole section that I had somehow (?) missed. The story for this cocktail is charming as you’d expect and was created by Joseph Schwartz. Go buy the book. This is on page 139. -•- 1.50 oz dark rum (used some of the Hamilton rum) 0.50 oz pimento dram 0.50 oz Ginger Syrup (“Fiery Ginger Syrup”) 0.50 oz fresh lime juice Club soda/Seltzer for topping off. -•- Everything but the bubbly water into the tin. Shake with ice. Add 1.5 ounces to the tin. Quick stir. Strain into handsome glass with ice. Lovely wife review: “Let’s make this a regular”
So, that’s a pretty good review. ¡XOXO! -•- #cocktailrobot #noFilter #cocktails #cocktail word. #rum #hamiltonrum #regardingcocktails #pimentodram via Instagram instagr.am/p/CEkuKE4nlZK/ August 31, 2020 at 08:27PM
Sunday Cocktail Hour: The Rob Roy Cocktail Workshop 2020 #cocktailrobot -•- Lovely wife mentioned reading about a Rob Roy and asked if we had ever made it. I consulted the cocktail robot notebook and no, we hadn’t. According to the interwebs there are three versions of the Rob Roy: - Sweet (with sweet vermouth) - Dry (with dry vermouth) - Perfect (half dry and half sweet vermouth) We made a few versions using Glenmorangie 14YO Port Finish (“The Quinta Ruban”). The preferred was (the newly created 4th version) a 50/50 sweet with Carpano Antica. The “dry” version we used Cochi Americano, which I agree is not the the ‘dry’ that you’d first expect but, um, pandemic. Here is our favorite recipe! We’re not drinking. We’re learning. -•- 1.5 ounce Glenmorangie 14YO Quinta Ruban 1.5 ounce Carpano Antica Heavy dashes of Angostura (4? Maybe 5?) Cherry! -•- Stir with ice. Garnish with a cherry. -•- #cocktailrobot #noFilter #cocktails #cocktail #glenmorangie #quintaruban @glenmorangie @glenmorangieusa word. via Instagram instagr.am/p/CGgNEMxHaIe/ October 18, 2020 at 07:23PM
Saturday Cocktail Hour: The Gold Rush #cocktailrobot -•- Saturday? Maybe. Could be. No idea, really. Our pal @deez_luts made this cocktail the other night and I made a note to make it myself. Created at the iconic and late Milk & Honey in Manhattan (“Manhattan” is an island near Brooklyn that I haven’t been to in a very very long time). -•- 2.0 ounce bourbon @woodinvillewhiskeyco 1.0 honey syrup (1:1 water to honey) 0.75 lemon juice Angostura bitters Little bit of egg whites Lemon peel garnish -•- I added the egg whites/aqua faba. If you doing egg whites then dry shake. Then shake with a ton of ice. Strain. Express lemon peel and garnish. Friggin’ Tasty. Two thumbs up from my lovely-usually-not-a-fan-of-bourbon-wife. -•- #cocktailrobot #noFilter #cocktails word. #fujixe3 (23mm f1.4) via Instagram instagr.am/p/B-2_YvPp2uc/ April 11, 2020 at 07:35PM
Wednesday Cocktail Hour: The Tequila Volcano Fizz (aka Efervescencia de Tequila?) (aka The Tequila Ramos Fizz?) -•- Dang. This is tasty. I mean, coconut cream is the bomb of course. Here’s something I learned: low-fat coconut cream seems to be the same as ‘regular’ but without the added sugar. At least according to the multiple (!?) cans in the kitchen. This is my Tequila take on the classic New Orleans Ramos Gin Fizz. Swapped our coconut cream for cream. Agave for simple syrup. Tequila for gin. Lovely wife and I both did a “wow”. Two thumbs up! -•- 1.5 oz @volcantequila Blanco 1 egg white (or 1 ounce aquafaba) 0.5 oz lime juice 0.5 oz lemon juice 1 oz agave syrup 1 oz coconut cream Seltzer (or your favorite bubbly water) All ingredients except bubbly water go into a mixing tin. The original calls for the orange flower water. I had a piece of orange peel sitting on the counter so I threw that into the tin. Dry shake! Shake a lot! Shake! Add ice. Shake. Shake. Some people say 10 minutes of shaking so maybe wear gloves? I probably did 1.5 minutes. Splash of Seltzer was added to the tin. Strained into a chilled Collins glass. I then did the little trick with the bar spoon and added some extra seltzer to push the head up a bit. I then added a little bit of orange zest for color. Finally, I took this dumb photo. But, the cocktail was STUPID GOOD. -•- #cocktailrobot #noFilter #cocktails #cocktail #cocktailsofinstagram #ramosginfizz #tequila #volcantequila word. #fujixe3 (23mm f1.4) via Instagram instagr.am/p/CJcrDkFLx4k/ December 30, 2020 at 11:02PM
Thursday Cocktail Hour: whiskey sour #cocktailrobot -•- 2.00 oz. Woodinville Bourbon 0.75 oz. Agave syrup 0.75 oz. Fresh lemon juice Egg whites. Dry shake. Shake with ice. Strain. I did it on a chunky rock. Angostura bitters. Cherry! Dang. Super tasty. —— Lovely wife and I met up on the subway and rode home together. Then Thai and a whiskey sour. Goodnight. -•- #cocktailrobot #noFilter #cocktails #cocktail #cocktailsofinstagram #drinkstagram #woodinvillewhiskey via Instagram instagr.am/p/CbymvFoNLQg/ March 31, 2022 at 09:53PM
So. I had Campari. #Hennessy Black. Sweet vermouth. Bitters. "How about a negroni with light cognac instead of gin?" Needs less Campari.. #cocktailrobot
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Probably Thursday Cocktail Hour: Change of Key #cocktailrobot -•- The Bonal is still in heavy rotation. Vermouth and Amaro had a baby. Low ABV. Pretty tasty. I spotted this on KindredCocktails and was created to a Mr. Mike Brinza 1 oz Bourbon @woodinvillewhiskeyco 1 oz Campari (subbed in @royalvallet Granada-Vallet) 1 oz Bonal Gentiane Quina Stirred with ice. Strained into small Old Fashioned glass with odd-shaped ice. Orange peel (dried) was our garnish. Lovely wife gave it 3 out of 4 ‘yums’. If that was a measuring system that she used. Shot with fun #LensBaby 45mm #Sol lens -•- #cocktailrobot #noFilter #cocktails #cocktail #cocktailsofinstagram #drinkstagram 📷 #fujixe3 via Instagram instagr.am/p/CORdjUSr8-Z/ April 29, 2021 at 10:10PM
Tuesday Cocktail Hour: It’s a Chartreuse Mojito #cocktailrobot -•- On IMBIBE, they call this cocktail the “Garden Party Cocktail”. Alas, I can’t go with that name. Lovely wife wanted something refreshing with lime. This works! Also, fairly low ABV. -•- 5 mint leaves 0.50 oz. lime juice 0.25 oz. simple syrup (actually used Honey syrup) 1.50 oz. Green Chartreuse 2.50 oz. Seltzer -•- Throw the mint, lime juice, and the honey syrup into your tin. The say ‘muddle’. I just stirred it around. Then add Chartreuse. Ice. Shake like heck. Strain into glass with ice. Top with seltzer or club soda. Maybe give it a little stir to integrate. Or do that trick where you pour it down the spoon. Or pour it into the tin after shaking and strain into glass. Tasty. Like you. -•- #cocktailrobot #noFilter #cocktails word. via Instagram instagr.am/p/CCY2ktIJ_0d/ July 08, 2020 at 12:46PM
Thursday Cocktail Hour: The Green Fairy #cocktailrobot -•- This is herbal. Rich. Bright. Fresh. Tasty. Our best pal @nybreton sent this to us with a note that lovely wife would especially like it as there is a absinthe mist on top of the cocktail. That’s a joke. She has a history with absinthe. I can tell you in-person one day. (No, she was not a tormented artist in Paris in the late 1880’s (c’mon guys!)) -•- 2.00 oz. Vodka (Belvedere Single Estate Rye FTW!) 0.75 oz. lime juice 0.75 oz. simple syrup (I recently moved to 2:1 so exciting times) Basil Absinthe in a mister -•- Muddle ‘a whole bunch of basil’ (or immersion blend) with the vodka, lime juice, and simple syrup. I did a small amount of aqua faba/egg whites, so if you do that, do your dry shake first. Shake with ice. Double strain. Take your little atomizer (they are so cheap on Amazon) and do a few puffs of absinthe on the cocktail. Garnish with basil? Or something. Voilà! (Or “walla” as people have said. (Big storm here in NYC! Oh hail!) -•- #cocktailrobot #noFilter #cocktails #cocktail #belvedere #singleestaterye @belvederevodka via Instagram instagr.am/p/CEabVdZpBv1/ August 27, 2020 at 08:30PM
Sunday Cocktail Hour: The Campari Flamingo #cocktailrobot -•- It is hot here in the big stink. Lovely wife is out of town. It’s me and the cat. And the heat. -•- 1.5 ounces of rum (Jamaican/Hamilton) 0.5 ounces of Campari 0.75 ounces of lime juice 3 ounces of grapefruit soda (seltzer + 0.25 ounce Crème de Pamplemousse) Egg whites / aqua faba -•- Dry shake. Shake with ice. Add seltzer to tin. Strain over ice. Mint? I got a lot. Tasty. Would make again. -•- #cocktailrobot #noFilter #cocktails via Instagram instagr.am/p/CDIOpyop85R/ July 26, 2020 at 10:21PM
Saturday Cocktail: The Cat's Eye
It's been a crap week as far as cats as she has decided to urinate outside her box. And that's the worst. So, in honor of our special needs cat, I made this cocktail. Grumpily. 1 1/2 oz Gin (Junipero)
3/4 oz Green Chartreuse
1/2 oz Dry Vermouth
1 Orange peel (kind of)
Shake with ice. Strain into glass. Awkwardly try to slice some orange. Try to spritz it into the cocktail. Fail. Just add a dash of orange bitters. Cheese and crackers. Remark that the heat in the building appears to be on.
#cocktailrobot
3 Likes on Instagram
Thursday Cocktail Hour: The Peaty Collins #cocktailrobot -•- This is day #202 of pandemic madness. Today was busy. Whew. No idea where I got this cocktail from - it was just in my evernote cocktail notebook which is a big mess. -•- 2oz Islay Scotch (@Ardbeg An Oa) 1oz lemon juice (Meyer Lemons) 1/2oz simple syrup. 4oz or top with sparkling water (@seltzerboys Home Delivered Seltzer) -•- Build in a the glass. Stir. Express and garnish with a lemon peel. Added a straw. Proper Collins or Highball glasses are my gift list that I send to my lovely wife for the holidays. Oh, tasty! It was tasty. Refreshing. -•- #cocktailrobot #noFilter #cocktails #cocktail word. #fujixe3 (23mm f1.4) #fujixe3 (35mm f2 WR) via Instagram instagr.am/p/CF0suVxHsNo/ October 01, 2020 at 09:53PM
Sunday Cocktail Hour: St. Stephen's Sour #cocktailrobot -•- Rum. Cognac. Orgeat. Oh righty. Spotted on Imbibe and from Mr. Jeffrey Morgenthaler. Super tasty. He had it in a Collins glass with a bunch of ice. I did a shorter glass with one cube because that is my ice situation. My lovely wife gave me a haircut today. —- 1 oz. Cognac (Hennessy VSOP!) 1 oz. aged rum (Plantation Original Dark) 0.75 oz. fresh lemon juice 0.75 oz. orgeat -•- Shake with ice. Strain into glass with ice. Garnish? Sure. Bitters? Of course. It’s a ‘Between the Sheets’ with Orgeat instead of Triple Sec. I’m super cool with that. (Or a Japanese Cocktail that had some rum and lemon added?) -•- #cocktailrobot #noFilter #cocktails word. @hennessyus @hennessy @engage.mh via Instagram instagr.am/p/CAlsfxQnawN/ May 24, 2020 at 07:26PM
Cocktail Hour: The Jungle Bird / AKA Pájaro de la Selva #cocktailrobot -•- This is a whole lot of fun holiday do-dads altogether in one cocktail. Lovely Wife ™ bought me these super sweet Porco Lounge ‘Zombie’ glasses. She had also had these silver cocktail umbrellas made by the awesome @stectormetals and then Santa (or a local shop) delivered a bottle of the new Paranubes Añejo Rum which is BONKERS GOOD. 1.5 oz. Rum 0.75 oz. Campari (used @RoyalVallet Granada Vallet) 0.50 oz. Agave Syrup 1.5 oz. Pineapple Juice 0.50 oz. Lime Juice Shake with ice. Garnish with pineapple and cherry. -•- #cocktailrobot #noFilter #cocktails #cocktail #cocktailsofinstagram #drinkstagram #paranubes #junglebird @porcolounge #royalvallet via Instagram instagr.am/p/Cm7OpcSJ-Na/ January 02, 2023 at 03:01PM
Sunday Cocktail Hour: The Ancho Reyes Daiquiri #cocktailrobot -•- For early christmas, lovely wife gave me (amongst other cool things) a bottle of Ancho Reyes - the ancho chile liqueur from Mexico. They take a spirit and then soak the ancho peppers in it for months and months. It’s spicy and warm and earthy. -•- 2 ounce Ancho Reyes 1 ounce lime juice 0.5 ounce agave syrup -•- Shake with ice. Strain. Lime garnish. Normally, one would use simple syrup but I had just dumped a batch that got funky and I have agave syrup from Mexico. So, that kind of makes more sense. I think it needed more sweetness. I love spice and all, but it’s lime juice and ancho peppers so it’s pretty heavy on that citrus and spice side. A bit of a balance issue. Nonetheless, we enjoyed it. -•- #cocktailrobot #noFilter #fujifilmxe3 #cocktails @anchoreyes word. via Instagram ift.tt/3721EZ0 December 22, 2019 at 09:43PM
Cocktailrobot Chapok is being presented to American Cultural Attache Katherine Perez by David Calkins
Sunday Cocktail Hour: Bacon Boulevardier #cocktailrobot -•- Is it Sunday? That’s what they tell me. We had some bacon fat and some bourbon. So, I did the ol’ fat wash with bacon fat and bourbon and would totally recommend this if you haven’t done it yourself. Served in the super cool Amor y Amargo Old Fashioned glasses (go by the new @amoryamargo storefront and pick some up y’all!) -•- 1.00 ounce each: - Bacon Fat-Washed Bourbon - Sweet Vermouth (Antica Formula) - Campari (or Contratto Bitter which I used) -•- I went a big heavier on the vermouth and a smidge less on the others and I stand behind that decision. Lovely wife kept exclaiming, “Bacon!”. I wasn’t getting it at first, but then when I ate something after a sip it tasted like bacon. Crazy how things work. Ice cubes via the handy @truecubes tray that is super swell. Fat washing is pretty easy. The gist is putting your spirit and fat in a jar/botttle for around 4 hours to marry. Then freeze it so the fat gets nice and solid. Pour it through a cheesecloth/superbag. Voila! Fatty spirit! You get flavor and a bit of roundness and weight to the spirit. -•- #cocktailrobot #noFilter #cocktails #cocktail #cocktailsofinstagram word. #amoryamargo #fujixe3 (23mm f1.4) via Instagram instagr.am/p/CJUjE6ZLFCm/ December 27, 2020 at 07:19PM
Tuesday Cocktail Hour: Plum-Basil Gin Fizz #cocktailrobot -•- Lovely wife returned from the other coast last night. We (cat and I) did miss her. We (I guess the cat and I as well) got a ton (almost!) of plums from the CSA. This recipe called for larger red plums. We have smaller... plum plums? So, one big plum or two smaller plums -•- 2.0 oz. Gin @mulhollanddistilling 1.0 oz. Simple Syrup 8 or 9? Or 7? Basil leaves 2.0 oz of some sort of bubbly water (Seltzer here) -•- Chop up your plum but save a bit for a garnish. Muddle the plum bits, basil (i used the stems as well), simple syrup, and gin in your shaker. Shake with ice. Add your bubbly water to the tin and then strain into your glass with ice. Garnish with your plum. Tasty! Our cocktail spears are from the charming @stectormetals FUN FACT: 181 days! Since the pandemic started. For me. Personally. Also, my parents ran into a bear in their yard. Apparently it was quite the scene. Hashtag Bears. -•- #cocktailrobot #noFilter #cocktails #cocktail word. via Instagram instagr.am/p/CE5fZ6dHcsd/ September 08, 2020 at 10:02PM
Sunday Anniversary Weekend Cocktail Hour Snack Break Time: The Last Word.
3/4 ounce gin (used Junipero gin)
3/4 ounce fresh-squeezed lime juice
3/4 ounce maraschino liqueur
3/4 ounce green Chartreuse
Shake with ice. Put in glass. Kiss spouse. #cocktailrobot
7 Likes on Instagram
Sunday Cocktail Hour: Dare I Say #cocktailrobot -•- Well. Humans are the worst. That doesn’t stop me from making a cocktail. We had a bottle of Aperol and a bottle of Fernet-Vallet that were both almost empty. “Can you find something that will allow us to use both of these and finish them?”, lovely wife asked. Challenge excepted. —- 1 oz. rye whiskey 0.5 oz. Fernet (@royalvallet ) 0.5 oz. sweet vermouth (Spanish Vermut) 0.5 oz. Aperol Dashes of Peychaud bitters -•- Stir with ice. A lot of ice. Strain. Express orange peel? Sure. Garnish with orange peel? Oh right. The original posted on @imbibe had it up. I did it on a cube. Mull over the news of the day. -•- #cocktailrobot #noFilter #cocktails word. via Instagram instagr.am/p/CA3ybwQJ247/ May 31, 2020 at 08:04PM
Lovely Wife Cocktail Robot: Stranger in the Alps This evening lovely wife declared she was making a cocktail. She wanted something alpine-y and came across this recipe credited to Nashville bartender Matthew Tocco. 1 1/2 ounces gin 1 ounce Carpano Antica Formula vermouth 3/4 ounce Campari 1/4 ounce #Braulio Amaro 1 pinch salt Stir! Strain. Garnish! Tasty and complex. Like you. #cocktailrobot via Instagram instagr.am/p/CZTNrv4NEWa/ January 28, 2022 at 11:15PM
Tuesday Cocktail Hour: The Doubting Duck #cocktailrobot -•- We opened a bottle of Manzanilla Sherry the other night with dinner and there is a bit left so this week might have a few sherry cocktails in it. This was delicious. Lovely wife and I were still talking about this cocktail long after we finished it. Nutty. Herbal. Bright and fresh. Low-ish ABV. The cocktail is credited to Derek Brown at the @columbiaroom in DC —- 1.5 oz Manzanilla sherry 1.0 oz Dry vermouth 0.5 oz Yellow Chartreuse 1 dash Celery bitters 1 dash Orange bitters 1 Olive (as garnish) 1 twst Lemon zest (as garnish) -•- Stir in you mixing glass with ice. Strain. If we had olives, we would have garnished it. I did an orange twist. Would highly recommend. -•- #cocktailrobot #noFilter #cocktails word. #fujixe3 (23mm f1.4) Whoot. via Instagram instagr.am/p/CAZNbv8H928/ May 19, 2020 at 11:03PM
Tuesday Cocktail Hour: Remember the Maine! #cocktailrobot -•- I’ve purchased my lovely wife not ONE.. not TWO (well, maybe it was two, but could have been three) Theodore Roosevelt christmas tree ornaments. We love “T.R” here. But, don’t read about the USS Maine being blown up in Cuba because you realize as much as TR was generally awesome, he wanted to go to war (he wasn’t even president at the time). And when officials pointed out the sinking of the USS Maine was probably caused by issues within the ship and not aggressions by the spaniards, TR shut down that argument as well. "REMEMBER THE MAINE, TO HELL WITH SPAIN!" Ok. This cocktail is pretty boozy and we may have served it on a rock to dilute it down. -•- 2.0 oz. of rye whiskey 0.75 oz. Carpano Antica 0.50 oz. Cherry Heering 1 bar spoon of absinthe -•- Stir with ice. Garnish with a lemon twist. -•- #cocktailrobot #noFilter #cocktails #cocktail via Instagram instagr.am/p/CGltsYRnxJ6/ October 20, 2020 at 10:45PM
Thursday Cocktail Hour: The Old Fashioned #cocktailrobot -•- My lovely wife mentioned the other day that she needed to learn how to make a cocktail and that with all this awful free time, I should help teach her. We opened the Cocktail Codex book and decided to make their core cocktails. The premise of the book is that if you know how to make this handful of core cocktails, then you can make anything. So, here we go. #1 -•- 2 ounces bourbon 2 dashes of angostura 1 sugar cube Lemon and orange peel to garnish -•- If your glass, muddle the sugar cube and the bitters. Add the bourbon and give a little stir. Add your big cube of ice. Express the citrus (we just had lemon) and plop it in. -•- #cocktailrobot #noFilter #cocktails word. via Instagram instagr.am/p/B_EHvz_JQ5k/ April 16, 2020 at 09:58PM
See the blog post for more info: Maker Faire 2007
This photo is licensed under a Creative Commons license. If you use this photo, please list the photo credit as "Scott Beale / Laughing Squid" and link the credit to laughingsquid.com.
Thursday Cocktail Hour: The Crop Top #cocktailrobot -•- Nothing going on here. Just a normal Thursday. How we’ve never made this cocktail I don’t know. It kind of have everything I love: - That loony pamplemousse stuff - Montenegro - Citrus - Last Word even proportions Spotted in the awesome Cocktail Codex and credited to Alex Day at Death & Co. -•- 3/4 oz Gin, Beefeater 3/4 oz Amaro Montenegro 3/4 oz Crème de Pamplemousse, Giffard 3/4 oz Lemon juice -•- Shakey-shake. Strain. I had a little layer of foam on the top and decided to add a drop of bitters and when the bitters hit the drink, there was some reaction and the foam almost vanished. Lovely wife gave this 7 out of 10 “oh yeas” - so that was good. I’ll make you one. -•- #cocktailrobot #noFilter #cocktails #cocktail word. #fujixe3 (35mm f2 WR) via Instagram instagr.am/p/CHO8t6nH-G_/ November 05, 2020 at 10:05PM
Saturday Cocktail Hour: Plum Sour #cocktailrobot -•- Lovely wife was making a plum syrup (as we have lots of plums). I stole some for a quick cocktail. -•- 2 oz. Belvedere Single Estate Rye (Lake Bartężek) 1 oz. lemon juice 0.50 oz. ‘triple’ syrup (simple, agave, honey) 0.50 oz. plum syrup -•- Shake. Strain! -•- #cocktailrobot #noFilter #cocktails #cocktail word. @belvederevodka #belvederevodka #plums via Instagram instagr.am/p/CGfCfvhnikv/ October 18, 2020 at 08:32AM
Saturday Cocktail Hour: The Oaxacan Hummingbird #cocktailrobot -•- We revisited this recipe that features the Paranubes Oaxacan Rum. Which is still a crazy rum. Lovely wife says, “there’s a lot going on here” and then beat me twice in backgammon) -•- 1 ounce @paranubes Oaxacan Rum 0.5 ounce Mezcal (The amazing @mezcalvago Elote) 0.75 ounce Campari (subbed @royalvallet Grenada-Vallet) 1.5 ounce Pineapple Juice 0.5 ounce Lime Juice 0.5 ounce Simple Syrup -•- Shake with ice. Strain onto nice looking rock. (I got a new tray that does clear cubes - it’s super cool) We garnished it with pineapple cubes because we had them. -•- #cocktailrobot #noFilter #cocktails word. via Instagram ift.tt/2J6PgwY March 21, 2020 at 10:48PM