Try our delicious cocktail recipes for every occasion. If you're looking to impress without the faff, try our easy cocktail recipes. Or, if you don't drink alcohol, we have you covered with our thirst-quenching non-alcoholic drink recipes.
After a steamy September and warm October, temperatures have finally dropped here in Austin, and I am living for cozy sweaters, blazing fires, and fall-inspired cocktails. I love fall cocktail recipes that include flavors like apple, fig, chocolate, and cranberry.
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One of my favorite bars in Austin is Idle Hands, a cool spot on Rainey Street that serves food and drinks inspired by Latin America and the Caribbean. The owners offered to share their recipe for a Fig Manhattan, a tasty blend of rye whiskey with a fig twist. Delicious!
The Paloma is a popular drink globally, and there are many variations of this delicious drink. It can be made individually by the glass or, if you are making more, in a jug. I prefer to pre-mix the tequila, sugar syrup and juice before adding it to the glass with ice and then finally topped up with soda.
The salt on the rim brings out the flavours in the cocktail, making it taste even better. We all know how well tequila and salt go together. You can add chilli to the salt if you want to spice things up.
If you prefer to use a different type of tequila, reposado tequila is a great choice for a Paloma and is my favourite. if you struggle with tequila drinks because they bring back too many dreadful memories of drunken student days and debauchery, this might just be the alternative.
To make a simple sugar syrup, combine equal parts sugar and water in a saucepan over medium heat. Stir the mixture until the sugar dissolves completely, then let it simmer for a few minutes until the syrup thickens slightly.
Adding a salted rim to the glass gives the Paloma a delicious salty flavour as you sip plus it looks very professional. I like to use flaky sea salt such as Maldon. Do not use fine sea salt as this will be too salty.
Take a lime wedge and rub it along the rim of your glass. On a small plate, sprinkle sea salt flakes (or kosher salt) and dip the glass into the salt. Roll. It is around to ensure the edges are well coated.
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In the instructional photo above, I left the strawberry heart whole which is one option. To get the heart slices that you see skewered on the cocktail picks above, slice the back and front of the strawberry heart. You choose the look you prefer.
And the worst part is that you can tell that they take pride in this massive database of drinks that nobody has ever heard of and that even more people will never order. Sifting through and learning those giant databases of drinks is as valuable as taking Latin in college. Nobody speaks latin any more, and nobody needs to learn hundreds of drink recipes, let alone thousands.
As I was saying, I spent a few months researching and contemplating the best methods of memorization for the brain. I then set out to replace the existing cocktail recipe section inside TheRealBarCourse to make it the most powerful and effective cocktail recipe guide of any bartending school or online course.
The first two are done simultaneously during a one-on-one video session with me, in which I go over each of the 101 Most Popular Cocktails Ordered Today, as well as the 21 Shots You MUST Know, including the glass, the mixing method, the garnish, the ingredients and portion sizes, as well as any variations of the drink that might be made differently in different bars.
As you listen (auditory) to me give you the lesson, you are watching (visual) as I describe the drink, and there is also a picture of the drink on the screen, as well as the written information. This is basically a 1 hour 20 minute video lesson with me as I describe each one, as well as any variations to the drink and an occasional history lesson when applicable.
For the third method (visualization), I have you relax and close your eyes as we once again go through the most popular cocktails and shots, but with me prompting you with the glass, mixing method, garnish, etc., giving you a chance to come up with the answer yourself. I then describe making the drink so you can picture it, all the way through handing it to the guest.
This whiskey sour has become a family favorite: so much so that it now appears at all our extended family gatherings. This cocktail recipe is so classic and tasty, our family has been making it for years. We hope it becomes a family favorite in yours! Also try: Boston Sour.
Ready for one of the easiest cocktails with the best flavor? It's a classic daiquiri. Yes, a classic daiquiri isn't frozen at all: it's made of lime, rum and simple syrup. And let us tell you: it is so, so delicious! One of our best easy alcoholic drinks to make at home, here's the simple formula for a classic daiquiri that you can memorize.
One of the most stunning and complex cocktail recipes is the New York Sour! First you have the whiskey sour layer: sweet tart and perfectly balanced, sweetened with maple for some nuance. Then float a layer of red wine over the top and it adds intrigue, complexity and a fruity acidity. Not to mention it looks simply stunning with the bright two-toned layer. A favorite!
Looking for more? Head to Gin Cocktails, Champagne Cocktails, Bourbon Cocktails, Vodka Cocktails, Tequila Cocktails, St Germain Cocktails, Cranberry Cocktails, Sour Cocktails, Lemon Cocktails, Egg White Cocktails, Cointreau Drinks, or Frozen Alcoholic Drinks.
A few of our recipes use a blender, which we assume you have on hand. And in terms of alcohol: we suggest building out your liquor cabinet one bottle at time. Pick a recipe, then grab the alcohol required.
I challenge you to find a cocktail better suited for sipping on a hot summer day than the classic Italian spritz. The bubbly prosecco and bittersweet aperitif combine to create the perfect antidote for the heat and humidity, from Nashville to Venice and everywhere in between.
I was introduced to the spritz for the first time last summer in perhaps the birthplace of the drink itself: Venice, Italy. As we wandered the canals and piazzas, we quickly noticed that pretty much every person at every table outside of every cafe was sipping on a large glass of some concoction that practically glowed orange in the afternoon sun.
While the spritz has seen many variations through the centuries, the modern spritz is a prosecco-based cocktail with a splash of an aperitif: an alcoholic liqueur that is usually somewhat bitter with fruity and herbal flavors. Aperitifs are made from a wide range of ingredients, which is what gives them their unique flavors. Some are wine based, others are spirit based, but most are flavored with their own secret variety of herbs, spices, fruits such as rhubarb and citrus, and even vegetables like artichokes.
In terms of the classic spritz, the main thing that distinguishes one spritz from another is the the type of aperitif (aperitivo in Italian) used to make it. The two most common aperitifs are Aperol and Campari, but these days, there are myriad options out there that range from sweet to bittersweet to just plain bitter.
Aperol is on the sweeter end of the spectrum, which is probably why it is the most popular aperitif worldwide. It has a sweet citrusy flavor and a distinctive bright orange hue. Most people associate the spritz cocktail with Aperol due to its widespread popularity (and some smart marketing on the part of the brand), but it is just one of many aperitifs that can be used to make a spritz.
Campari is more bitter than Aperol, with a deep red color and a higher alcohol content to boot. It has a bit of cherry and herbal undertones with just a hint of cinnamon (it derives some of its flavor from cascarilla bark). I personally prefer the bitterness of Campari, and find it to be more refreshing than Aperol on a hot day.
Want something a little outside the box? Give Cynar a try. This aperitif is more bitter than Campari, mostly made from artichokes (yes, artichokes!) and its own special blend of herbs and other plants.
Making a spritz is more like a stir fry than a souffl, in that the ratios are more a matter of taste than chemistry. I usually use a three to one ratio of sparkling wine to aperitif (although I rarely actually measure).
For a lighter version, add a splash of club soda to top it off. Depending on the sweetness of your wine and the aperitif you choose, you may want to add more or less until it tastes right to you. You can also mix aperitifs (a half-and-half blend of Aperol and Campari is a popular combination).
Welcome to Love & Olive Oil, the culinary adventures of Lindsay and Taylor. We're all about food that is approachable but still impressive, unique and creative yet still true to its culinary roots. (More about us...)
Since I'm upgrading from an pretty, ready to print, Excel sheet to sql database, my second question is, What's the easiest/fastest method to move all the recipes to the database? Again, I'll face a problem with the ingredients part.Should I even try to export and import or just suck it up and input all the recipes by hand?
A few reasons to do is a) a good structure can make it easier to find, maintain, scale etc b) you want to repeat as little data as possible. If your database had one million records, you'd want to be as efficient as possible. 152ee80cbc
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