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glass a few squirts you can simply add a dash to the mix some people like to rinse the glass with absinthe and tip out the excess personally i think that last method is a waste of absinthe the way i like to do it is fill the glass you re going to serve in with ice and add about 1 4oz of absinthe then let it sit while you re preparing the cocktail when you re ready to pour the cocktail strain the absinthe into a shot glass it will be mixed with at least a little water now and toss the ice this does the double service of providing a chaser shot of absinthe while chilling your glass the chilling is particularly important as a sazerac is traditionally served without ice and speaking of glasses i m using a very non traditional glass i d usually serve a sazerac in a small rocks glass but i wanted to use these special glasses which i honestly don t break out as often as i should i don t even know if this style of glass has a specific name i bought these from a now defunct bar that was one of my favourites for years bar americano besides the interesting shape there s a quote i like etched on the rim drink less drink better that sums up my attitude to cocktails quality over quantity i m not saying i don t get drunk on cocktails because i do but with cocktails i spend more time appreciating the complexity of the drink rather than simply knocking back beers or cider that s my story and i m sticking to it i m not a drunk i m a connoisseur that s enough preamble here s how we make a chocolate sazerac 60ml whisky brandy your choice 15ml white creme de cacao 7 5ml sugar syrup 2 dashes peychaud s bitters absinthe wash this is not a radical change taste wise from a traditional sazerac it s exactly what you d expects a sazerac with richer chocolate tones i really like it and i recommend you try it leave a comment filed under cocktails tagged as absinthe chocolate cocktails drinks recipes sazerac march 26 2026 7 29 am old fashioned gin painkiller i m adding another of my favourite cocktails the cocktail book and this week it s all about me yes it s time for a bit of vanity one of my favourite new to me cocktails of 2024 was an original creation it was born out of inspiration from some australian made ingredients so full credit to the genius and creativity of australian distillers two of the three main ingredients come from a liqueur maker that s quite close to where i live in melbourne marionette the major inspiration was from a product they introduced in 2024 old gin it s a collaboration with well known australian gin distiller four pillars the story goes marionette aged their orange curacao in barrels these barrels were then sent to four pillars who used them to age some high proof gin the barrels then came back to marionette where they we used in the creation of old gin they market this as both a cocktail ingredient and as a ready to pour version of an old fashioned hence the name old gin the reason my creation is named after the painkiller is that the core ingredients of a painkiller besides the rum are orange pineapple and coconut so following that inspiration heading up the ingredients here is the orange old gin then comes another marionette release an excellent pineapple liqueur the other key ingredient is a coconut gin from steve the bartender s threefold distilling and keeping with the tropical inspiration i m adding tiki bitters obviously a lot of people are not going to have access to the specific ingredients i m using particularly the old gin but there s some pretty simple improvisations you could do for an orange gin i d split it between a sweeter gin like an old tom and orange liqueur and if you can t get a coconut gin get some sweetened condensed coconut milk and combine it with gin leave the concoction in a bottle or jar for a few days giving it an occasional shake then strain it through a coffee filter i ve done this with white rum and it produces an excellent result a pineapple liqueur shouldn t be difficult to acquire but if you can t find one you could go with a pineapple syrup if you do this i d cut the volume to 1 2 to 3 4oz and increase either the gin or the bitters if you can t find or make a pineapple syrup i don t know what to tell you get your shit together speaking of getting it together here s how we make the cocktail 30ml orange gin 30ml coconut gin 30ml pineapple liqueur 2 dashes tiki bitters stir on ice for 20 25 seconds then strain into a rocks glass over ice garnish with a twist of orange peel if you have clear ice it looks particularly good with this cocktail leave a comment filed under cocktails tagged as cocktail cocktails drinks gin recipes march 17 2026 9 40 am improved vermouth cocktail there are a lot of cocktails that have improved in their name and whether or not they are actually improved versions of a previous cocktail is going to be down to personal taste the naming goes right back to jerry thomas 1976 the bar tender s guide according to cocktail folklore thomas improved whisky cocktail is the reason we call an old fashioned by that name rather than simply the original name of a whisky cocktail if you believe the stories apparently the improved whisky cocktail became widely known to the point if a bartender was asked to make a whisky cocktail they d default to making the improved version a lot of people preferred the original style so when they saw the bartender breaking out the extra ingredients they say no make it the old fashioned way it s a neat story but i take it with a grain of salt or a drop of saline solution because a little salt can really bring out the flavours in your cocktail ha ha bartender humour but seriously there s no reliable documentation for this or so many other cocktail origin stories we don t even definitively know why we call a mixed drink a cocktail i found this recipe on the difford s guide website and decided to try it as a novelty because it isn t the usual sort of cocktail i d make there are no spirits in the recipe so it s lower abv than the average cocktail a little over one standard drink there are two different amari recommended for the recipe i ll show you what i used but you should go with your favourite amaro or you know what you have on hand the cocktail is more that 2 3 sweet vermouth so it s important to use one you really like and don t forget to store your opened vermouth in the fridge it also calls for orange liqueur and i m going to be using my home made blood orange liqueur my first amaro is montenegro i think it s softer and easier to get into than a lot of amari my second amaro is averna it s a little more viscous with deeper flavours almost caramel or cola tastes and a little more bitter we round it out with some chocolate bitters which complements the amari really well even without a base spirit there are really great flavours in this cocktail and i was genuinely surprised at how much i liked it so if you want a really tasty cocktail that you don t have to feel too guilty about the improved vermouth cocktail is worth trying here s how to make it 60 ml sweet vermouth 7 5 ml orange liqueur 7 5 ml amaro e g averna 7 5 ml amaro e g montenegro 4 drop chocolate bitters leave a comment filed under cocktails tagged as cocktails drinks recipes vermouth march 13 2026 1 22 pm homely smoke continuing with adding recipes for some of my favourite cocktails to the book today s cocktail is called homely smoke the term homely can have two meanings it can mean a place that s cosy and comfortable like your own home it can also mean an unattractive person i m going to say the cocktail is trying to evoke the first meaning not the second as in mmmm this cocktail is warming and comforting it makes this bar feel homely not urgh that cocktail is unattractive the name is also a bit of a giveaway that there s a smoky element in this case it s a peated whiskey this whole cocktail is gives an after dinner relaxation vibe the sort of drink where the ideal setting is an old pub with an open fireplace and huge leather chairs you know somewhere homely this is a brandy based drink so start off by choosing a brandy you like i m using a cognac but don t be browbeaten by the idea that cognacs are automatically better if you have a local brandy you like by all means use that there s also some amaretto in this which adds a nice dessert y element that really fits in with the after dinner vibe for the smoke element as i mentioned there s also some peated whisky there s only a little so don t be scared to go with a really robust smoky whisky those are the main ingredients now i ll show you how to make it in a mixing glass add 45 ml cognac brandy 15 ml amaretto liqueur 7 5 ml peated single malt whisky 1 barspoon honey syrup 1 dash aromatic bitters stir for 20 25 seconds to chill and dilute the drink then i m straining it into a chilled coupe for a garnish i m using a twist of orange peel even though the recommendation is to serve this drink up it s an old fashioned variation there s a split base with brandy and whisky and the main sweetener is amaretto but at it s core this is an old fashioned i think the amaretto makes a bigger difference than the split base it s a very different style of sweetness to most sugar syrups and give the cocktail some added richness as i was preparing this video i couldn t stop wondering what this would be like made with mezcal rather than peated whisky so i went ahead and did it i made a version where i swapped out the peated whisky for mezcal then went even further and made a third version where i also swapped out the cognac for anejo tequila while the three are unsurprisingly distinctly different i had trouble picking a favourite i had a slight preference for using mezcal over peated whisky in the base cocktail it tasted cleaner all three are great and i thoroughly recommend trying any or all of them thinking of the agave based version i even did some research on spanish colloquialisms that would be closer to homely than house based on this research and appropriate name for the cocktail when made with mexican spirits would be humo hogareño home smoke or humo del hogar smoke of the hearth having discovered that i love smoke of the hearth as a cocktail name i ll have to do some experimenting with ingredients for that cocktail leave a comment filed under cocktails tagged as mezcal single malt tequila whiskey whisky march 3 2026 5 38 pm oaxacanite when i m compiling my favourite cocktails the list is going to be dominated by boozy stirred cocktails but this one is a sour looking at the recipe this is clearly a variation on a tommy s margarita given that the biggest variation is the introduction of mezcal i was very keen to try it i ve been getting into mezcal cocktails more and more in recent years going in the book today is a cocktail called the oaxacanite named after the mexican state of oaxaca about 80 of of the mezcal that makes its way around the world comes from oaxaca although there s 10 states in total that can legally produce mezcal the base of this cocktail is actually a split of mezcal and tequila but technically it s all mezcal because all tequila is mezcal like bourbon is a whiskey that meets a particular set of more stringent rules tequila is a mezcal that meets a more stringent set of rules even some people who like tequila are a bit scared of mezcal mezcal from different makers has as much variation in taste as whisky from different makers but the note that tends to be consistent across the range of mezcals is the smokiness this difference from tequila comes from the preparation both are made from agave but with mezcal the agave hearts are roasted while with tequila the agave hearts are steamed talking about tasting and aroma notes it s worth pointing out that these are subjective or maybe something you learn and more than a little wanky whisky tasting notes in particular can be funny with how extravagant they get someone who s really into whiskey will say i m getting brioche orange zest honey and stone fruits while a lot people are just yeah that smells and tastes like whisky so my very unsophisticated tasting notes for the spirits in this cocktail are the tequila is very easy drinking even though it s a relatively higher proof you get that classic agave flavour and a surprising amount of sweetness that reminds me of strawberries it doesn t taste like strawberries but the sweetness just brings to mind the sweetness level of strawberries to me the aroma from the mezcal is like a really nice smoked sweet barbecue sauce the taste is lighter than the nose suggests it s very smooth and leans more towards light citrus notes than smokiness one more thing about this cocktail it s recommended you do a regal shake this means shaking the cocktail with some citrus peel in the shaker then strain it out this might sound like a waste of time but it does actually make a difference to the taste of the cocktail as the shaking releases oils from the peel the default recipe says to use a swath of grapefruit peel but i don t like grapefruit and i m not going to buy one for a single piece of peel so given the cocktail includes lime juice i ll be using lime peel that s the backstory for the oaxacinite now i ll show you how to make it in a shaker add 30 ml mezcal 30 ml blanco tequila 22 5 ml lime juice 22 5 ml honey syrup 3 parts honey to 1 water by weight 3 dash angostura aromatic bitters 1 swath grapefruit peel zest for regal shake shake that for 10 to 15 seconds then strain it into a chilled nick and nora glass for a garnish use a wedge of lime or a lime wheel i used a dehydrated one this is a great variation on a margarita while the honey you use will definitely make a difference what really sets this apart is the introduction of mezcal and the three dashes of bitters re making this was the first time i d tried it in more than a year and it s every bit as good as i remember leave a comment filed under cocktails tagged as cocktails drinks recipes tequila 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