Yes, I think it would be margarita, margarita, margarita. But maybe people who read there do like to see the more interesting drinks, I do.

My daughter doesn’t like it either - I find it has an affinity for pineapple, and I make tepache and also fresh pineapple juice a lot, so get a lot of mileage out of it. It was really good with Cynar in the pas de loup one too but the drink wasn’t spicy overall.

If you never figure it out, try it in or on pineapple upside down cake, or on vanilla ice cream. Or the Pas De Loup one I tried, 2 parts mezcal to 1 part Cynar to 1/2 part Ancho Reyes, lemon and honey to taste.

The long arm of the paw!

https://imbibemagazine.com/recipe/la-verdita-a-zero-proof-highball/

I grew a hardy hybrid called Jalafuego last year, the plants were so healthy and productive but yeah, so very hot, had to be very restrained with them. Can you maybe flavor it a little and use it more like a liqueur? Orange zest and sugar, perhaps?

Raining again! I am going to make this, but am completely out of tequila so probably substitute bourbon (or maybe leave it out), and my tepache doesn’t need sweetener. So I guess not exactly making this, but tepache and mezcal, anyway.

https://imbibemagazine.com/recipe/tomar-de-los-muertes/

I always double the bourbon, it’s better. A one and done for sure, but tastes so much better to me.

Classy!

Lol, my daughter had the car, but our driveway is an odd shape, that’s not the road.

I don’t think there is a better one I can afford! All the Del Maguey ones are good. I didn’t like Montelobos or the El Padrino. Hopefully someone who has tried more can help you.

Thanks! Green sauce, and chipotle sour cream, didn’t get a picture.

We have a sort of mall with a few bars and the husband and I have been doing the world’s slowest bar crawl, trying all of them. I’ve ordered a whiskey sour at each.

One asked if I wanted egg white and made an awesome shaken one.

One mixed whiskey and sour mix just stirred, barely.

One was expensive but pretty good.

One used real lemon and good Japanese whiskey but again just stirred what the heck?

I literally had one bartender tell me they were out of sour mix and didn’t know how to make one.

That’s a glorious clear ice cube and foam from shaking the drink.

If you have a pill to spare, though, I’m in. Or a piece of cheese, for that matter.

Ok, I will use yours for this one. So from:

*_Is it cheating if I use a drink I mostly got from you and posted an earlier version of here? Lol So I’ll re-use the lemon juice. 2oz of Knob Creek Bourbon (or choose your favorite, I’m not the boss of you) 1oz of Drillaud’s raspberry liquor 1oz of lemon juice 1oz of Amaro Montenegro

Shake with ice and pour, then use a smoke with a Cocktail smoker (I’ve found apple wood chips works really well with this).

It’s makes for a great spring and early summer cocktail, refreshing and a bit sweet but not overly so._*

I take the Amaro Montenegro and make an adjusted Paper Plane riff:

2oz Evan Williams bottled-in-bond

1oz lime juice (since lemon is out of bounds)

1oz Amaro Montenegro

1/2 oz Aperol, 1/2 oz Campari.

Shake and pour into chilled coupe.

ETA: I made it! It’s delicious!

Pisco Punch, Asada!

2oz Pisco

1/2oz lemon

1oz roasted pineapple syrup

Ah no - looks great and yes one ingredient is the rule but @mpg is the last in the chain, you need to reply to their drink!

I got two suggestions from another site, including them here, not as entries but for anyone looking for a suggestion. The consensus on that cooking community was Barbancourt Haitian rum, on its own, is not sweet and is good enough to just sip. Their suggestions were:

Barbancourt rum with ginger juice and bitters.

Barbancourt martini with dry vermouth.

Roaches do have a smell. Yuck. Ants though? There are so many different kinds of them, I can’t smell them, or I haven’t noticed if so.

My lunatic ex had a nose like a bloodhound. He could smell anything.

Me too. It looks a lot like these,

https://jonathanadler.com/products/versailles-glassware-set?variant_id=31498400858146

Whiskey sours today. No egg white, just simple syrup, lemon, whiskey. Finishing with a splash of bourbon in a bottle of topo chico.

Funny exchange with the bartender at Outback. “whiskey sour please”. “We are out of sour mix, I’m sorry.”. “Can you make one with lemon juice and simple and whiskey?” “Oh, I guess, is that ok?”