Send your Recipe. Receive my Criticism.

[@thatdudebro]

this is honestly the most exciting content i've seen on this channel. let's do a longer video of this !!! keep em coming !

[@mmbonez]

Love this video format. Here's one I'd love to see you try: Improved Rum and Coffee Cocktail 2 oz. rum (Havana club 3) 1/4 oz. maraschino heavy bar spoon espresso syrup (2 parts demerara 1 part espresso by weight) dash peychauds stir over ice Absinthe rinse rocks glass Pour over large cube Express lemon peel Drop lemon peel in glass

[@John.Doe-OG]

Did anyone else see 2 of him on screen for a second?

[@mdcampbell7360]

Yep

[@Rogowski89]

Wait that doesn’t happen to you for every barfly episode by the end. Just me… okay…😂

[@mikeconza1698]

Yea - cool effect at the 8:50 mark!

[@welovethresh3336]

Yes

[@grapetonenatches186]

Marius playing with the buttons.

[@oskarkaapro1523]

This is a fresh summer drink for everyone! Caribbean Delight: 1,5oz plantation dark rum 1oz lime juice (prefferably super lime juice) 3/4oz coconut syrup Shake and pour into a highball glass Top with ginger beer, garnish with dryed lime wheel Love the vids, keep it up!

[@lone1259]

This is my fave channel on youtube, my daiquiri that always impressed people is 2oz white rum, 1 oz lime juice, 3/4 oz 2/1 simple, 1/8 oz or a fat spritz in the glass of absinthe, 2 drops 8:1 saline solution, shake and strain into rocks glass over fresh ice.

[@Bo_Lew]

sounds great!

[@enkinaru4109]

Love this format, really helps me to learn how different things work/don't work together and why! And may as well submit mine, too. I improvised this one last week and found it pretty pleasant (at least for my taste): - 2 Oz London dry gin - 0.25 Oz Maraschino - 0.75 Oz Griottini Stir, serve in nick and nora, garnish with a single cherry

[@Athrix94]

Just wanted to say. Love the format of all this, and the camera following haha so good.

[@noahkahan4364]

I made a riff on a french 75 last weekend for my family and it was a hit, but everything was eyeballed Gin Prosecco Simple Syrup Infused with Lemon Peels Homemade Limoncello (made by my mother) Lemon Juice Garnished with a half lemon wheel

[@tonymaldonado1659]

@@noahkahan4364 Check out Jeffery morganthaler recipe for the French 75 Served on the rocks

[@noahkahan4364]

@@tonymaldonado1659 Sounds like a delicious classic french 75. i also served mine on rocks i should have said. The lemon peels and the limoncello added a really lovely complexity since it’s introducing all the essential oils into the drink

[@noahkahan4364]

I wish i had a photo so I could submit it on the website

[@tonymaldonado1659]

@ That’s the way it’s suppose to be served. Now I gotta try your version

[@noahkahan4364]

@ The syrup was infused with the peel of one large lemon and two small ones (just what my mom had in the house). Otherwise classic 1:1 simple

[@BetterAvecBourbon]

The cocktails had my curiosity, the bickering had my attention 😂 cheers! 🥂

[@Xylasider]

Made a drink this fall that I'm really proud of, still working on a name if anyone wants to help. 2oz Laird's Apple Jack 0.5oz Benedictine 1 dash Angostura 1 dash Peychauds 1 Barspoon Luxardo Marischino Liqueur. Served up in a Nick & Nora. Express lemon oil and discard or garnish as desired.

[@eyespy3001]

This is very close to the Clyde Common Old Fashioned (minus the Benedictine). I’d suggest not serving this up, but as an old fashioned in a rocks glass with a large cube.

[@Xylasider]

@eyespy3001 I'll give that a try, but I do enjoy it very much served up.

[@SuperStarr817]

Reminds me of a La Louisiane, sounds good.

[@0carao]

This recipe I created about a year ago, on Valentine’s Day, after half a bottle of wine. I haven’t revisited it since but I remember really enjoying it the day after and making some adjustments, it is a Jack Rose riff and I remember that I wanted to split Lemon/Lime to rebalance but I never tried. I call it “My Sweet ValenCry” 1.5 ounce Cachaca 1 ounce Grenadine 3/4 lime juice 1/4 Applejack 1 eggwhite It is definitely towards the sweet side… but you know… it is Valentine’s Day…

[@eyespy3001]

May I suggest splitting the citrus between lemon and lime and upping the volume to 1 oz. You have one ounce of grenadine, so you’d want to balance that with an equal amount of citrus. Splitting the citrus between lemon and lime will give your drink an almost Shirley Temple-like vibe, but not in a bad way.

[@0carao]

@@eyespy3001 That's what I said. I thought about doing so... but for life reasons, I never had a chance to test that split base. I do think it would benefit from it.

[@washinthewind]

My cook friends and I played "make yourself as a drink." Here's mine. It's a huge drink but should fill the vessel. I wouldn't blame you for doing a half. "Wash on the Rocks" 3oz Sailor Jerry 1oz Four Roses Bourbon 1oz OJ 1oz Pineapple Juice 1oz Lime Juice 1/2oz Maraschino Liquer 1/2oz Dry Curacao 1 egg white To prepare the vessel, ignite some thai basil and smother by covering with a 32oz deli cup. Set aside while the smoke fills the cup and you build the drink. Add ingredients to shaker dry shake until frothy. Add some crushed/cubed ice and shake until chilled. Open pour into the deli. Top with more ice, top with any crisp japanese beer. No garnish except a deli lid with a straw through it. If garnishing, add three dashes of cherry bitters to the top.

[@eyespy3001]

My man, that’s, like, 4 drinks in one. Scale back everything by half. There’s no reason to add four ounces of booze to a cocktail.

[@kedrickswain6509]

If this is you as a drink, people must hate you.

[@washinthewind]

@@kedrickswain6509 Like I suspect of you, I'm absolutely not to everyone's taste. But also, it would've taken less time and effort to just keep your snide comment to yourself.

[@washinthewind]

@@eyespy3001 I literally specified that it was a big drink and he should probably make a half... what more do you want?

[@zaku32888]

Thrown Together by Mike 2oz London Dry Gin .5oz Lime juice .5oz Lemon juice Ice tin, shake, strain into iced highball. Fill with ginger ale. Garnish with cherry (doesn't do anything, just looks pretty) Still a work in progress

[@EndlessSummer486]

Love this!! Here's one I would love to see you try: Lady Whistledown's Elixir 1 oz Italicus 1 oz Gin, (best to use a floral gin, I used Hendricks Flora Adora) 1 oz Lemon Juice 1/3 oz St Germain 1 egg white 2 dashes peychaud bitters Add all the ingredients to a shaker, dry shake, add ice then shake till cold, double strain into rocks glass and top with 2 dashes of Peychaud Bitters.

[@ChessJew]

THAT CLONE WITH GLASS EDITING or was it editing

[@micahfordkendall]

I have a very simple 3 ingredient cocktail i made to use up my extra luxardo cherry juice once i ran out of cherries. Barlow 2 oz Beefeater gin 3/4 oz lemon juice 1/2 oz luxardo cherry juice No garnish, shake and serve in chilled Nick & Nora Love the channel, thanks for the videos

[@j_finderup]

First cocktail glass is a “US SIZE” Nick & Nora 😂

[@bajacore]

Need some help balancing this cocktail. I drew inspiration from the Bond Vesper martini, but went gin instead of vodka. It received a lot of praise at our holiday party, but I’m always down for critiques and suggestions. Orange Crush 2oz Empress Gin 1/2oz Lilet 1/2oz Cointreu Stir in a mixing glass until chilled and strain into a martini glass and garnish with an orange twist.

[@johnchambers3390]

I ‘sometimes’ have attempted to invent a cocktail but none of them have worked out yet. Wait! I have one invention I like! Anyway, I found this a 👍 video: it helps me to think about the specifics of what to go for.

[@davidciombor725]

Love the channel and have for a long time, looking forward to trying the freeze dried garnishes. I've got one for you, basically the love child of a traditional Manhattan and a Black Manhattan but with bourbon: 1 dash of Ango 2oz Buffalo Trace 0.75 oz Carpano Antica 0.5 oz Averna Stirred; served over a rock in, ya know, a rocks glass; no garnish

[@asherdupree5450]

Bartender by trade and enthusiast/hobbyist in my free time. Here's a recipe I came up with for myself since I really like scotch in cocktails and was inspired to make an autumn-y drink. Bleeding Autum 2 oz blended scotch, preferably Famous Grouse 1/2 oz Aperol 1/2 oz Blood Orange mead. There's a local meadery I got this from in MN, so substitution might be difficult. 1/4 oz 1:1 simple syrup 3/4 oz lemon juice 2 dashes angostura bitters. Shake and double strain into coupe or nick and nora. No garnish necessary, however a dried blood orange or grapefruit wheel would look good.

[@jareds2619]

A drink I made for my family's thanksgiving: 2 oz brown butter washed bourbon 1 oz lemon juice 1/2 oz smoked maple syrup 2 dashes angostura bitters pomegranate seeds muddled in the glass shake with ice top with soda water garnish with rosemary sprig served in a highball glass

[@DavidWilliams-nm5jv]

My new favorite, a "Maple Hearth". 4-6oz OJ, 1oz lemonjuice, 1oz Maple Syrup (real, you heathen!), 2oz Bourbon. Shake and pour over ice (I use a rocks glass). 1-2 dashes of bitters, best garnished with a cinnamon stick.

[@grant1245]

This is one of my favourites I've made but I've had mixed reception from friends. Black heart Demerara Rum 2oz Demerara syrup 1oz Lime juice 1oz Mr black Coffee liqueur ½oz Shake and strain into a coupe, I usually don't garnish but you can use one of your dehydrated lime wheels

[@evand1212]

This formats fun, keep em coming! Here's my spin on Death&Co's Gin Hound Northern Hound 1.5oz Hayman's London Dry Gin 0.5oz Brennivin Aquavit 0.5oz Lime Juice 0.5oz 1:1 Honey Syrup 0.5oz Celery Juice 4 drops Saline Solution or a couple course salt crystals Shake, fine strain into a coupe, medium-coarse cracked pepper garnish. If anyone can take and make it better let me know!

[@nancycampbell7959]

Bourbon Decay 60 ml bourbon 15 ml apricot syrup 15 ml apricot brandy or liqueur 30 ml lemon juice. 2 dashes Peychauds Shake with ice, serve up.

[@gabrielhoffman9393]

Sick video idea. Here's one of mine. Greek Summer (ignore the generic name, I couldn't think of anything better). 2oz Mastiha Liqueur 1oz Lemon Juice 1/2oz Semi-Rich Simple Syrup (1.5-1 ratio of sugar to water) 1 whole peach (white or yellow, but white preferred), cut into pieces, remove the seed 3-4 sprigs of thyme Muddle the peache, lemon and simple syrup together in the small tin. Add the Mastiha Liqueur and thyme into the big tin. Add ice and shake. Double strain into a cocktail glass. Express lemon oil over the top and discard Sprig of thyme for garnish Enjoy My goal in making this was to create a cocktail with entirely Greek ingredients, since I couldn't find any online. Also, its summer here in Aus and I wanted something refreshing.

[@tonymaldonado1659]

Love that inventory

[@stevehollasch3617]

Pirates of The Michoacán A riff on the Shrunken Skull. - 3 parts Demerara rum - 3 parts Charanda rum - 3 parts lime juice - 2 parts mint simple syrup - glass: coupe - garnish: mint sprig, lime wheel, sprinkled Tajín

[@stevehollasch3617]

Final Banana Riff on the Wordsmith (itself a rum riff on The Last Word), substituting banana liqueur for Luxardo. - 1oz (30ml) Green Ghartreuse - 1oz (30ml) Banana Liqueur - .67oz (20ml) Dark Rum - .33oz (10ml) Jamaican Rum - 1oz (30ml) lime juice - glass: Nick & Nora - garnish: lime twist

[@bombhillzsospeedy7018]

Spec I'm saving for a menu in the near future. White (White Chocolate) Negroni. 1oz Oude Genever 1oz White Creme de Cacao 1oz Suze Grate White Chocolate over a Large Cube.

[@nedlee1644]

please keep going with this format. I'm surprised I haven't this format from other channels, but I find it very interesting to hear your critique of other people's cocktail specs.

[@shantytownbrown]

Speaking of garnishes @TheEducatedBarfly have you done a video on garnishes? What to choose for what cocktail? How to prepare? How to show them off? If not, would you consider? Love this video format. Hope you keep doing them.

[@harrisoncook4113]

If you want something completely different, here’s The Garden Goblin: 1.5 oz gin (I used St Augustine) 1 oz Barenjaeger .75 oz lemon juice .75 oz Garlic simple syrup (recipe below) 4 basil leaves Shake all ingredients (including basil) and strain into rocks glass over a big rock (don’t double strain, we want some basil fragments in there). Garnish with a large slapped basil leaf Garlic simple syrup: 1 cup brown sugar 1 cup water 4 cloves garlic 1 tbsp balsamic vinegar Heat water and add sugar. Once mixed, take off heat, add garlic and balsamic and blend. Finely strain

[@iroirobycherry]

mango sticky rice (vodka) martini: 1.75oz haku vodka 0.25oz dolin dry vermouth 0.5oz mango juice 0.5oz coconut water small spoon coconut cream (the thickest part from the top of the can) hard shake double strain coupe pinch black sesame seeds as garnish

[@holysmokescharles]

This is awesome. Would be cool to see you pick one and show an improved variation of it

[@x63]

This is my favorite cocktail I've ever made. And as far as I know, it's an original(as much as any cocktail can be an original at this point). I mashed up two of my favorite drinks l've gotten at a place near me. The Smoke Chamber 1.5oz Reposado Mezcal .5oz Wray & Nephew Overproof White Rum 1oz Velvet Falernum 1oz Lime Juice .5oz Orgeat 4 Dashes Fee Foam(or.5oz egg white) Add it all to the shaker and dry shake for 10-15 seconds. Fill shaker with ice and whip shake for 10 seconds. Double strain into a coupe and garnish with grated nutmeg and crushed Szechuan peppercorns. I also like to sub acid adjusted pineapple juice in for the lime juice when I'm making it just for me.

[@tombuttry7353]

Something I've been playing around with for a very long time. Started as a last word riff and I kept riffing until became something different and more tiki-adjacent. Now Go Home and Get Your Shine Box .75 oz Hamilton 86 .75 oz Chinola .75 oz Lime juice .25 oz Smith & Cross .25 oz Angostura bitters .25 oz Rich demerara syrup Shake, strain, up in a Nick and Nora glass Garnish with a small sprig of mint

[@sampruden7475]

Big Sam’s fall pear “martini” 0.5oz honey syrup 1oz Lemon juice 2oz. Absolut pear vodka 1oz. Amaretto 0.5oz. Lairds Apple Jack 3 dashes Aztec chocolate bitters Garnish with cinnamon stick (Bring a big ass coupe glass😅)

[@TheCosmicgal]

Would love to have your knowledge and your talent to pinpoint the flavors and how to improve a cocktail. Me, I can only say that I like it or not.

[@Ballad0fBodacious]

bit standard but my espresso martini: 6 drops angostura cocoa bitters (idk exact amount my dropper’s a little sticky) 2 oz espresso 3/4 oz mr black cold brew liqueur 1 1/4 oz Kahlua 2 oz Vodka dry shake, then add 5-6 agitator cubes and shake till cant hear ice anymore

[@rossselby-salazar6029]

where on the website are we able to submit recipes?

[@TheEducatedBarfly]

you can submit recipes here: But for feature on youtube, please also submit as a comment. www.theeducatedbarfly.com/recipe-submission/ But if you submit on the website as well, with photo the recipe will be published.

[@kylep39814]

Alpine Sunburn: 1oz Mezcal (I like Banhez) 1oz Yellow Chartreuse 1oz Lemon juice .5 oz simple syrup Served up - Optional Absinthe rinse and/or made with egg white

[@patrickwells7264]

My Cocktail is the Piccolo Pompelmo (little grapefruit in Italian). It's a little sweet and a little bitter for Negroni drinkers who want to try something a little different: 1d grapefruit bitters 2d saline Barspoon grapefruit juice 0.25 oz Alta Verde Amaro 1.25 oz Luxardo Bitter Bianco 1.5 oz Cocchi Americano Quick shake Rocks Expressed grapefruit peel Grapefruit wedge garnish

[@jamesnewell4]

I encourage you to try an original cocktail of mine: The Hotel Nacional Super Cocktail - 1.5 oz Koloa Kaua’i Coconut rum - .5 oz white rum (best with a blend of 6 parts Havana Club tres años, 1 part Wray and Nephew, and 1 part La Favorite rhum agricole) - .5 oz apricot liqueur (Giffard) - 1 oz fresh pineapple juice - .5 oz fresh lime juice - .25 oz simple syrup - 2 drops saline solution (80/20) Shake with ice, strain into a chilled coupe [optional lime wedge garnish] This is a favorite of my guests. It’s like a piña colada with the sharpness of a well made daiquiri. I used to bartend many years ago in college but I’ve really honed my craft since then as an amateur, thanks in large part to your channel.

[@wingsabre]

I have a variation on the Garibaldi, where the recipe and technique of fluffing the juice is the same, except I swap out the orange juice for POG juice. At the time, didn’t know the Garibaldi was an Italian general that unified Italy. The only Garibaldi I knew was a character on Babylon 5, so I called this version the Londo Mollari.

[@adanguerreroperez4451]

TWISTED WHISKEY SOUR 🥃 - 1.5 oz high proof whiskey like high west rye - 1/2 oz amaretto - lemon/lime equal to 1oz - orange juice 1/4 oz - honey syrup 1/4 oz - bar spoon of frangelico

[@theelk801]

this one literally came to me in a dream: 2oz rye 0.75oz lemon juice 0.75oz orgeat shake, strain into collins glass, top with soda

[@rossselby-salazar6029]

Coco & Co Co 1 1/4 oz Coconut Rum (RumHaven preferred) 1/4 oz Jamaican Dark Rum 1/2 oz Faretti Decadent Biscotti Chocolate Liqueur (or something similar) 1/2 oz Vanilla Syrup 2 dashes Chocolate Bitters 1 shot Espresso (approx. 1.5 - 2 oz) Shake, strain into whatever chilled up glass your heart desires. Serve with a whole coconut OR three espresso beans. Short for Coconut and Coffee Cocktail, this espressotini riff is the result of R&D during slow shifts behind the bar. Hope you enjoy it half as much as my manager who called it, “…the best espressotini [he’s] ever had”, did.

[@MrMoney331]

I like Advice :) What up Leandro!

[@devinphillips9704]

I created a Dune-themed cocktail when the latest movie came out. I wanted something that was dry and spicy with earthy notes. I call it... the Kwisatz Sazerac (I'm sure that name's been used before, but the cocktail itself is original) 2oz. rye whiskey (I actually went with Rittenhouse instead of Sazerac itself, because it's a little dryer and a little spicier, IMO) .75oz coffee liqueur (I used Mr. Black) .5oz ginger syrup (Libel & Co. Fiery Ginger syrup if you can find it, or just any ginger syrup will do) 3 dashes cardamom bitters .25oz absinthe (or alternately, you could do an absinthe rinse/spritz inside the glass) First rim a chilled rocks glass with fresh grated cinnamon. Combine the ingredients in mixing glass, stir with ice, strain into the glass, and garnish with a cinnamon stick. Let me know what you think. Or if anyone else wants to try it, let me know :)

[@brentdnowicki]

Are we posting through the comments or via the website? P.S. Remember to list your garnishes and glassware.

[@TheEducatedBarfly]

comment here, but also on website with photo if you want it published

[@stevehollasch3617]

Smoke Jumper A riff on the Naked and Famous, with amaro instead of Yellow Chartreuse. - 30ml (1oz) Mezcal - 30ml (1oz) Aperol - 30ml (1oz) Braulio Amaro - 30ml (1oz) lime juice - 2 dashes smoked pepper bitters - 5 drops 20% saline - glass: margarita or large coupe - garnish: salt glass with Tajín (rim or lick) - garnish: float jalapeño slice

[@torjones1701]

Cocktail submission: Gene Harlow, Superstar (My take on the classic Gene Harlow) in mixing glass, 2oz silver rum (I don't know that which brand really matters, but if it does, I get king's bay from safeway or largo bay from total wine) 2oz dry vermouth (I've usually got Dolin on hand, but sometimes it's Martini & Rossi) 2oz simple syrup (1:1) 2 droppers of Woodford's Reserve Chocolate Bitters. If anything in this drink makes a difference to how it ultimately comes out, this is it. 1 barspoon of Rum Bada Bing Cherry juice add ice, stir. in a chilled (not frosted) 8oz martini glass, garnish with a Rum Bada Bing cherry strain over the cherry. Enjoy! Yes, it's sweet, it's meant more as a desert cocktail rather than an aperitif. It's likely too sweet for many drinkers, but you can cut down on the simple if you like.

[@matthewjohnson7157]

My Mezcal Negroni 1oz Mezcal 1oz Meletti Amaro 1oz Blanc Vermouth

[@RhondaFike-hopefuldrag]

Rc berry cola with whipped vodka. Try it you'll like it😊

[@colinmann3232]

I have one... Called it "Liquid Gold" 45ml Plantation Pineapple 22.5ml Licor 43 15ml Green Chartreuse Stirred down, served up in a Nick and Nora... Look forward to your thoughts 🍸

[@bassbookie]

I think I invented this one but I might be wrong Bitter Morning 1 1/2 dark rum 1 amaro di angostura 1/2 cointreau 2 dashes orange bitters

[@christopherreed4723]

Lessee... Yup, that's a big drink. The Visky Raye coupes are larger than most "standard" glasses (I always end up with a taller wash line than I'd like, but I love the style) and might work. Maybe a stubby champagne flute? Moot point, admittedly, since the recipe would get pared down during fine tuning. Than you for letting me know that my splitting headaches within half an hour of drinking Cocchi Americano in any cocktail aren't just me. I grabbed a bottle to explore the Vesper, but aside from being way too strong (yeah both Bond and Fleming have terrible taste in drinks) my Vespers kept trying to kill me...and I *know* Le Chiffre's blond girlfriend wasn't spiking them behind my back! I eventually abandoned the Vesper...and Cocchi Americano.

[@Sarcasmarkus]

Or a sponge bob plastic cup.

[@erniefromnctinc]

This is fantastic!! Who better than you to make this video happen. I was jitty thinking that my cocktail would have made it. Next time🤞🤞

[@dtpugliese318]

Oh no, I submitted a cocktail a couple years ago and I’m quite embarrassed. If he gets to it, he’s probably gonna tear it apart. But I’ve grown so much since then!

[@timmystauffer9094]

Could you do a video on: When creating a drink, no fruit or simple, how do you know equal parts will work, IE long Island ice tea vs when not to use equal parts?

[@bob___]

This was a good feature, and I think it would be popular to do more like this.

[@mrd03]

I've been making a drink similar to the first, minus the grapefruit and Aperol.

[@ManInArea]

Love the double Leandro cut!

[@DamonJohnCollins]

I love this....This is an awesome idea.

[@andreasnygaard98]

Might i interest you fine folks in a Chicago-style Manhattan? 2oz cod liver oil fatwashed Malört 1oz sweet vermouth 2 dashes celery bitters 1 barspoon surströmming brine Stirr to chill and dilute, served up and garnish with a dmall surströmming.

[@AliceLoverdrive]

That sounds disgusting, I'm in

[@noahkahan4364]

I’m going to puke 🤣

[@correadoggsten]

I feel like when Leandro knows he’s drinking an amateur’s recipe he is more biased towards disliking it vs when he does one that he feels is “supposed” to be good lol

[@eirikrhernandez8860]

oh shizz, where can I submit a recipe? Not like I'll see it anytime soon featured but hey, maybe in the future. Haha

[@ryanmcaroni]

Cool episode idea! What if in future iterations you make the drinks a second or third time (if needed) with the changes you mention? Just to see if they become successful, and we see them getting workshopped. The very last idea you had about the Aston Martini was a wash of the Suze in the glass, it would have been nice to see you play that out. I know it will make the episodes longer, but that's fine (we're here to see cocktail creation content).

[@sols888]

YES! great, new, content! Loved it. Keep em coming.

[@s4urtjhdnn66]

oh man you gotta sharpen that knife

[@LunchBreakAngler]

Didn't know you had a twin 😂

[@alexandernordstrom1617]

And here I was thinking he does all his own stunts

[@LunchBreakAngler]

@alexandernordstrom1617 😂

[@alexandernordstrom1617]

That's some good, tough love. Hope you're staying safe.

[@grapetonenatches186]

Great idea. Nice booze shelf.

[@RayarBasay]

💝💗❤️‍🔥💞💖

[@liammazzanti2282]

This cocktail is Spaghettata delle 3, and it was born as a joke for the third birthday of the bar I work in, but we ended up really liking it. Spaghettata delle 3: 1oz garlic infused vodka ½oz Disaronno ½oz Ancho Reyes Verde 1 barspoon Worcestershire sauce ginger beer (we have Schweppes') Pre-chill a highball glass, then shake everything (except the ginger beer ofc) and double strain it in the glass full of ice, then fill with ginger beer to the washline. First time we made, the garlic was fresh, meaning that the shaking was done with all the same ingredients (but normal vodka) and a clove of garlic pressed under a knife like you would when using it in cooking. We really liked it, but we found the garlic to be a bit too pungent and persisting, so we went with garlic infused vodka

[@kedrickswain6509]

Gatorwine