You can find ice sphere molds online. It adds a nice effect to your beverages, and the scientific principle is that spheres have a smaller surface area per volume than cubes, thus they last longer in your drinks (less melting, and therefore dilution of your high-end liquor).

Enjoy!

3 parts Pisco

1 part lime juice

1 part simple syrup 

Egg white 

topped with a dash of bitters 

also got this recipe from the Hotel in Agia Calientes (base of Machu Pichu), kept this piece of paper now for 8 years 

Side note we made this with “Kusi” Pisco which is my wife’s name. Kusi mean happiness in Quechua and whenever her relatives come visit from Peru they always bring us a bottle 

Feel free to post your beverage of choice or what's in your glass tonight!

Using Mescal, Rattenhouse rye, sweet vermouth, DOM and 2 bitters he created a twist on the New Orleans "Vieux Carre" that came out like a smoky Manhattan tempered with the honey of a fine bourbon and cut with the crispness of a martini and the lingering aftertaste of bitters...

It. Blew. My. Mind.

I asked him what it was called and he promptly named it after me: Oliver (my name) and twist for the twist on two cocktails: the Manhattan and the Vieux Carre (and because that was a pretty obvious choice!)

And so the Oliver Twist was born!

However due to the difficulty of getting good Mescal and the fact that Daniel had limited creative influence in the bar, it would be 12 months before I had the chance to drink this heavenly tonic again.

Daniel's rise was unstoppable, competing in barman competitions around the world, the kid for the impoverished boonies 6 hours drive outside of Shanghai did good and achieved his dream: opening his own bar with full creative control. A cozy and beautiful space in the heart of the old colonial former French concession, Monsieur An is free to follow his heart and create insanely good drinks.

I finally got to visit him after the place had been open 3 months and when he saw me he didn't even ask me what I wanted...

It's officially immortalized on his menu:

So I can now tick off "having a drink named after me" from my bucket list (although at 22 bucks a glass I'm not sure how often I'll drink it!!)

Sent from my iPhone using Tapatalk

Does anyone here try green tea with unsweetened almond milk? I think this is the perfect drink for people who are suffering from diabetes. Hereby I'm sharing 2 hot drink recipe for you.

Recipe 1:

Green Latte: Add 1 packet of stevia into 1 cup of unsweetened almond milk and 1 tsp matcha green tea. sprinkle a generous amount of cinnamon on the top and enjoy the drink. 

Recipe 2:
 

Lavender Latte: Combine 1.5 cups of hot water, 1/4 tsp dried lavender, 1/4 tsp vanilla powder, 1 tsp honey, 1 tsp nut butter into a blender and blend on high until smooth and frothy. Pour into a mug and enjoy the drink. 

Recipe source: http://www.erinmillshealth.com/blog/health-tips/best-hot-drink-cold-february-weather-naturopath/ 

Quick Pink Sangria

1 Gallon of water (Use good water if you can)

2 Large Lemons

0.2 pounds of Ginger (makes about one cup loosely packed when grated)

2 Cups of Sugar

5 grams of wine yeast (Pasteur Red)

1 Cinnamon Stick or a few Cloves (Optional)

While bringing the gallon of water to boil make Lemon Zest from the two lemons and add it to the water. Lemon zest is made by grating the yellow part of the rind of the lemon with a fine grater, leave the white part of the rind.

Grate the ginger and add it to the water.

Squeeze the lemons and add to the water, about 1/2 cup of juice.

Add the cinnamon stick or a few cloves to the water.

When the water boils add 2 cups of sugar. Make sure the sugar dissolves and remove the cooking pot from the heat. Options for you to try is to change the amounts of ginger, sugar, and lemon juice, adjust to your taste.

Let the brew cool for about one hour. I took about 1/3 of a cup from the brew and made sure the liquid was only luke warm to my touch and add the yeast to this liquid. Let the yeast sit in this liquid for about an hour and then pour it into the main pot of brew. Cover the brew and let it sit 12 hour/ over night in a warm place .

Strain the solids from the brew and put the liquid in plastic bottles. I like the plastic sport drink bottles with wide mouths. Leave them in a warm place until the bottle get rock hard from the pressure inside of them. My batch was done in 36 hours after inoculation with the yeast.

The yeast now needs to be deactivated and the fastest way to do this is to chill them, put them into the fridge. Check the bottles after they have chilled down to see if they are still rock hard. You can take them out and warm them up if they are soft. The yeast will become active again if it warms up.

Drink one if it is still rock hard. Enjoy your fine drink. The Ginger Beer will turn clear if you leave it in the fridge for a while with the sediment collecting on the bottom of the bottle.

Important notes: Yeast and sugar will make alcohol if the yeast is left to ferment long enough. Yeast likes a warm environment but not a hot one try not to go over 95°F or you will start to kill the yeast off. Don't use glass bottles for your brew they can blow up. The plastic bottles will hold 60 to 80 PSI. Here is a link for you to read if you want to know more. http://www.leeners.com/rootbeer.html I don't agree with his comment about alcohol being made because yeast doesn't always make alcohol when there is sugar present. It takes the yeast a while to "Grow Up" before it will make alcohol. I'm going to take some of my Ginger Beer to work and test it for alcohol.

1 can frozen limeade

1 can whiskey (measure using the now-empty limeade can)

1 can beer (again with the empty limeade can)

Blend all ingredients in a blender, pour over ice, repeat.

My guest are always amazed at the perfect foam head on these sours ... even had a bartender friend bet me that I had cheated and used egg whites.

1 red bell pepper, refrigerated
3 cucumber slices, roughly chopped
1/2 small jalapeño, diced
1/4 ounce agave
3 to 4 cilantro sprigs, plus extra for garnish
3/4 ounce lime juice
2 ounces reposado tequila
Ice, for shaking
1 part cumin to 2 parts kosher salt, for rim

1. Slice the top quarter off the bell pepper and hollow out the inside, setting the larger portion aside (this will be your glass). Remove the stem from the smaller piece and roughly chop the remaining edible parts.

2. In a shaker, muddle the chopped pepper, cucumber, jalapeño, agave and cilantro. Add the lime juice, tequila and ice, and shake vigorously. Take the larger part of the bell pepper and dip half its edge into the cumin/salt mixture, to use as a rim. Strain the liquid from the shaker into the bell pepper and serve.

http://inventorspot.com/articles/beer_hour_portable_personal_beer_dispenser_gives_you_head

http://giftedgrape.com/wine-glass-lanyard-set-of-2-black/

Don't need to be a drinker to be a good mixer.

http://www.foodandwine.com/fwx/food/fwx-labs-video-how-super-chill-beer?xid=NL_FWxNL060215MakeSlushieBeer

1 can tomato paste

4 cans tap water

Use any size can of tomato paste:

(usually they come in 12oz or 6oz sizes)

Into a large jar or juice pitcher:

Open can and scrape out the concentrated tomato paste.

Fill can with water 4 times, and pour the water in w/tomato paste.

Stir it up really well.

Notes:

1- It will be unsalted, but you may add salt to taste if you like.

2- Some folks like to:

Add a little Hot Sauce or Worcestershire Sauce for flavor.

(use it anywhere you would regular canned tomato juice)

3- Here is a substitute which costs less than a third of its commercial counterpart.

(and actually tastes ten times better)

Pulverize Red Hots into a powder and dissolve the powdered candy in vodka.

Then simply strain it.

(and you’re ready to sip this sweet, spicy, cinnamony cordial)

The beautiful red color makes it a great cordial to give at Christmas time.

Of course, it's also a love potion, making it the perfect Valentine’s Day gift.

Be careful, though, the sweetness and cinnamon spice of the Red Hots really mellows the vodka burn.

(making for some very easy drinking.

1/2 gallon apple juice

1/2 gallon apple cider

4 cinnamon sticks

1 whole clove

1 cup white sugar

1 cup brown sugar

3 cups 190 proof grain alcohol (such as Everclear®)

2 cups vanilla vodka

Recipe makes 21 cups.

In a large pot:

Bring the apple cider, apple juice, cinnamon stick, whole clove, white sugar, and brown sugar together.

Reduce heat to medium low and simmer for 20 minutes: Remove from heat and cool completely.

Stir the grain alcohol and vanilla vodka into the cooled mixture.

Pour into bottles and refrigerate.

1 small cucumber

1 pitcher of cold water

Slice cucumber and add to water. Refrigerate as long as desired (the longer it sits the more cucumber taste will be added but the mushier the cucumbers will become), add ice before serving. If desired, use cut cucumber slices on the rim of the serving glasses.

I buy the Everclear on my trips to Cameron, TX. (FL doesn't sell it)

Limoncello Rosemary

18 Meyer lemons wash and dry

1 4in rosemary sprig wash and dry

2 5th 100-proof vodka (I substituted 2 bottles of Everclear 190 proof)

4-1/2 cups sugar

Traditionally served ice cold as an after-dinner drink.

Note:

To speed up process, shorten infusing time in 2. and 4. to 1 week each, and have a fine but less intense liqueur.

Keeps indefinitely in freezer.

Yield: Makes ten 8.5oz bottles.

Serving size: 1oz

Process:

1. Peel lemons taking only zest (top layer) and avoiding any white pith. Put rosemary in 1 gal glass container w/tight seal. Add zest to jar.

2. Pour 1 5th vodka over rosemary and zest; seal container. Let sit undisturbed in a cool, dark place for 40 days.

3. In saucepan, bring 5c water to a boil and add sugar.

Cook, stirring, until sugar has dissolved.

Let syrup cool to room temp, about 1 hr.

4. Pour syrup and remaining vodka over lemon-vodka mix, stir, and seal container. Let sit in cool, dark place for another 40 days.

5. Pour limoncello through cheesecloth into large spouted pitcher and divide among gift bottles.

Scouterpf

3 Fam size tea bags (Community)

2 c white sugar

Place tea bags in 1 qt Ball glass canning jar.

Add water and steep 5 min (no more).

Remove tea bags.

Add sugar stir to melt!

Let cool. Then put lid on and store in Fridge until ready to use.

Serving time:

Put 3 qt cold water in 1 gal container, and add the tea. Finish filling gal w/water. (this sequence = no foaming)

Pour over ice and enjoy.

I make 3 at a time and store in fridge. Have not had any sour tea, and it's quick when you need more.

Got this recipe from the cocktail bar.

Ingredients:

2 Slices Serrano chili

1 ½ ounce Absolut Mandarin vodka

¾ ounce fresh lemon juice

½ ounce orange juice

½ ounce simple syrup

½ ounce cranberry juice

Directions:

Prep glasses, apply some simple syrup around upper edge of glass (not lip), roll in powdered sugar. This should give effect of “frosted glass†around the upper edge of the glasses.

Muddle two chili slices, add all ingredients, shake, strain into glass, garnish with chili slice.

If you like coffee / espresso, you'll love this cocktail....

2 ounces Espresso Vodka

¾ ounce Dark Crème deCacao

½ ounce Kahlua

1 shot Espresso

½ ounce Agave Nectar (can be purchased at a Whole Foods type store)