I had a Friday cocktail of an adjusted paper plane:

2oz bourbon

1oz Aperol

1oz Amaro Nonino

1 spoonful Campari

1.75oz lemon (this was too much, the lemon was quite juicy and I wasn’t drinking anything else tonight so put in all the juice of one whole lemon. I’d recommend a generous 1 oz.)

I always think I don’t like Campari, it doesn’t taste good. But a little bit into something already complex can improve it.

  • cosmic_slate@dmv.socialEnglish
    21·
    9 months ago

    I just had a shot of Kahlua, shot of heavy cream, and two shots of milk on ice. I’m sure this has a name but it’s a pleasant sipping drink.

  • RBWells@lemmy.worldOPM
    1·
    9 months ago

    We had family over for supper last night, made tacos. One round of Palomas, one round of margaritas of various sorts for those who wanted. Blue for one kid who is obsessed with the blue margarita, spicy for two of us, classic for one other.

      • RBWells@lemmy.worldOPM
        1·
        9 months ago

        Some Ancho Reyes and a tincture I made, habanero and achiote. Infused vodka for a week with chopped garden habaneros, then added achiote paste for a day, then strained. I made it for the Cima Summer cocktail but made extra, it’s really good.

        I recently had one at Outback restaurant where they just shook it with jalapeno slices, and floated a couple slices in the glass, a “mango jalapeno margarita” that was surprisingly delicious as well.

  • Umechan@reddthat.com
    1·
    9 months ago

    There’s a karaoke place near me that has free soda and allows you to bring your own alcohol. I brought a bottle of abilla pisco and Angostura bitters so I could turn their gingerale and cola into chilcano and piscola. I also made a strawberry and yuzu macerados (infusion) with the pisco and can’t wait until it’s ready next week.