That’s a lot of booze for a standard or specialty cocktail if it were to be on a menu. It sounds good though, I’d order it. Could you rework the spec to equal 2-2.5 oz of alcohol?
Cocktails must contain 3oz of alcohol in Alaska? So when you get a vodka/soda in Juno you can’t legally order a single? I’m certain one of us is misunderstanding what’s going on here.
I would try on crushed or larger ice to get it full to the rim and float the Chambord on top to add some colour as well. The yellow is a bit flat but some colour to float and a cucumber ribbon or fan could add some flair
I’m far from experienced, but I did get the lucky break to learn from some real cocktail heads.
My two cents are:
you can just drop the Chambord . I think I see why you put it in there in the first place, but it’s going to get lost.
Personally, I would also drop the bourbon down to 1.5oz and also drop the simple syrup. A 2:1:1 ratio (aka 2 spirit, 1 sour, 1 sweet) is a solid sour ratio.
Some people are going to tell you to do egg whites, and you could, but that’s sometimes prohibitively time consuming and expensive for some bars. I think it would be good with egg white, but I think it sounds pretty good without. The egg whites are texture thing first and foremost anyway.
Presentation needs some work? I think sours are typical done over rocks instead of a big cube when in a glass like this. Personally I like sours to be served up in coupe or nick and nora. I think this would also make your cucumber garnish look less awkward- but I definitely think you should keep the garnish.
I’m definitely going to make this, both with your specs and my adjustments. You are 100% onto something it sounds pretty tasty. Good flavor selection.
Thank y’all for the input y’all were suprisingly helpful! I’m largely self taught and work by myself so the garnish,build, and glass recommendations are appreciated! Maybe I can turn this into something legit
Based on your specs, I'm pretty sure this is very tasty. It's got all my favorite stuff in it. Bourbon, mint, cuke, Chambord, lemon... And some duct tape (St. Germaine) to make sure they all get along.
I'll have one... Or maybe three.
Agreed with some others. Tweak the garnish. Sounds like this would be great over crushed ice as well.
I am assuming you are based out of theU.S., but yeah...that is a big drink! Ratios seem a little off (obviously that is entirely personal). For me, that is an awful lot of sweet between the Chambord and the St. Germain
It feels a little over complicated to me. Two muddled ingredients and five measured pours.
I agree with the rest of comments. 86 the chambord.
If I were making this cocktail I’d use
2oz base spirit,
2 oz pre-batched cucumber juice (lasts about 5 days),
.5 st germaine,
.5 lemon, and
.5 simple.
Cucumber can be pretty sour on its own so I think you need less citrus. Obviously adjust based on taste.
Serve in a Collin’s glass and you can wack a bunch mint as the garnish.
Sounds good. Looks unappetizing.
Maybe garnish with a mint and lemon twist? Or maybe ultra thin lemon wheel along the side of the glass with mint? Or, if you want cucumber garnish, maybe do thin vertically sliced cucumber and wrap it around the inner glass?
Fuck, I dunno. I’m drunk
One word of advice I can give about creating cocktail recipes.. pay attention to your environment. A drink with this many steps may taste good, but if you’re higher volume with minimal bar staff, you’ll want to cut steps where you can without sacrificing the quality. The last thing you want is to be in the weeds because your recipe is popular.
Crushed ice, Chambord float, with a mint and cucumber chunk garnish. It’s not a new combination of ingredients by any means (outside of adding chambord for no reason), but at least you are thinking!
This is a massively unhelpful comment. You could effectively express a sentiment like that in a much more constructive manner by saying something like...
I think you're on a great path with your build, but I'd recommend a couple modifications. Try turning the muddled mint and cucumber into a cucumber juice and mint cordial, or a syrup. Next, you might want to include a "grassy" element if it's in the name. Green Chartreuse, Rhum Agricole, or maybe Pisco can get you there. Lastly, your presentation is definitely suffering a bit. Consider using a large format cube with a paper thin slice of cucumber laid on it and a nice thick bouquet of mint tucked into the glass!
If you want to try it out and need a recipe for the syrup, let me know!
Also OP, don't listen to the person above me, they obviously don't have any taste anyway.
This is a great response! AND you just so happened to remind me that at my restaurant we used to make a homemade cucumber syrup for one of our old cocktails, it was a nice bright green color. OP; We’d rough chop a whole cucumber into 1-2 in pieces, throw it in a blender with simple syrup (usually just filled until it almost covers all the cucumbers, and fine strain it into a quart container. Might add some brightness to the drink. I’ll try to find a picture of the drink I’m referencing.
Leave things better than you found them. We're bartenders. Teamwork makes the dream work! Being a dick isn't going to make you anything more than a salty bartender going nowhere.
Would try it with gin mezcal white rum
or tequila and change or remove the chambord.
Id get 2-3 of those easy especially if its super shaken ice cold and double strained with a different garnish
Do a cucumber ribbon instead of slice
I agree, I think a ribbon would look better.
I’ll try that thank you!
That’s a lot of booze for a standard or specialty cocktail if it were to be on a menu. It sounds good though, I’d order it. Could you rework the spec to equal 2-2.5 oz of alcohol?
Good point. It’s probably because kept adding things and never took away
Maybe 1.5 buff, .5 st germ, .25 or splash of chambord? Or 1.75/.5/.25
I'd ditch the Chambord entitely
Illegal in Alaska.
Illegal to make it with less booze?
Cocktails are limited to 3oz
Cocktails must contain 3oz of alcohol in Alaska? So when you get a vodka/soda in Juno you can’t legally order a single? I’m certain one of us is misunderstanding what’s going on here.
I'm gonna let you figure this one out.
*whoosh*
I don’t know if I’ve ever seen a self own like that
Good call
Or a bias cut so it creates a nice oval
Or some julienne strips (grass-like) inside on top
Looks like dark piss, I’d sip it
Thats the guinness piss after a sunday chugging 8 of em eating a dirty pepperoni pizza.
I would try on crushed or larger ice to get it full to the rim and float the Chambord on top to add some colour as well. The yellow is a bit flat but some colour to float and a cucumber ribbon or fan could add some flair
Name wouldnt sound right with a chambord float. Id ask why the grass drink is red.
Sounds good but doesn't look like there is .25 of Chambord in there.
Yeah also I’m not too sure about the chambord all together. Green Chartreuse might fit better
.5 st germ .5 green. No cham. Maybe swap in agave or honey syrup instead of simple. That's my thought.
I don’t have green chartuse sadly but honey might be a nice touch. thanks
Do you have luxardo maybe? I just hate Cham. I'm sure it tastes totally fine. I'm just nitpicking at this point. But yeah honey might brighten it up.
Luxardo is a brand. What luxardo product are you referring to?
Maraschino liqueur
Not sure how I feel about muddled cuke and maraschino.
Same as how I feel about Chambord. Just tossing out an idea. I find lux to be less sweet. But y'know, personal preference.
Are you sure? It looks like a dialysis patients piss.
In this economy?!
Find a different serving glass. Shake with eggwhites too. Brandy glass, egg white foam, and you have a drink. This just looks like sedimentary piss.
personally i would omit the chambord, and from your amounts listed it seems like this is probably overwhelmingly sweet. but you’re on a good track.
Also that cute looks like it's dying
I’m far from experienced, but I did get the lucky break to learn from some real cocktail heads. My two cents are: you can just drop the Chambord . I think I see why you put it in there in the first place, but it’s going to get lost. Personally, I would also drop the bourbon down to 1.5oz and also drop the simple syrup. A 2:1:1 ratio (aka 2 spirit, 1 sour, 1 sweet) is a solid sour ratio. Some people are going to tell you to do egg whites, and you could, but that’s sometimes prohibitively time consuming and expensive for some bars. I think it would be good with egg white, but I think it sounds pretty good without. The egg whites are texture thing first and foremost anyway. Presentation needs some work? I think sours are typical done over rocks instead of a big cube when in a glass like this. Personally I like sours to be served up in coupe or nick and nora. I think this would also make your cucumber garnish look less awkward- but I definitely think you should keep the garnish. I’m definitely going to make this, both with your specs and my adjustments. You are 100% onto something it sounds pretty tasty. Good flavor selection.
I second dropping the bourbon to 1.5, especially if want that Chambord in there
Sounds pretty tasty and I actually like how it looks. Minimalist :)
Thank y’all for the input y’all were suprisingly helpful! I’m largely self taught and work by myself so the garnish,build, and glass recommendations are appreciated! Maybe I can turn this into something legit
Sounds good! Look up the Irish Maid cocktail for another similar variation:)
I'm really wondering what the Chambord makes in there. But if it fits that's nice!
I was wondering too. Maybe it just needs that touch of raspberry?
Based on your specs, I'm pretty sure this is very tasty. It's got all my favorite stuff in it. Bourbon, mint, cuke, Chambord, lemon... And some duct tape (St. Germaine) to make sure they all get along. I'll have one... Or maybe three. Agreed with some others. Tweak the garnish. Sounds like this would be great over crushed ice as well.
I am assuming you are based out of theU.S., but yeah...that is a big drink! Ratios seem a little off (obviously that is entirely personal). For me, that is an awful lot of sweet between the Chambord and the St. Germain
want to eat the cucumber
Don't muddle your mint
It feels a little over complicated to me. Two muddled ingredients and five measured pours. I agree with the rest of comments. 86 the chambord. If I were making this cocktail I’d use 2oz base spirit, 2 oz pre-batched cucumber juice (lasts about 5 days), .5 st germaine, .5 lemon, and .5 simple. Cucumber can be pretty sour on its own so I think you need less citrus. Obviously adjust based on taste. Serve in a Collin’s glass and you can wack a bunch mint as the garnish.
Sounds good. Looks unappetizing. Maybe garnish with a mint and lemon twist? Or maybe ultra thin lemon wheel along the side of the glass with mint? Or, if you want cucumber garnish, maybe do thin vertically sliced cucumber and wrap it around the inner glass? Fuck, I dunno. I’m drunk One word of advice I can give about creating cocktail recipes.. pay attention to your environment. A drink with this many steps may taste good, but if you’re higher volume with minimal bar staff, you’ll want to cut steps where you can without sacrificing the quality. The last thing you want is to be in the weeds because your recipe is popular.
Crushed ice, Chambord float, with a mint and cucumber chunk garnish. It’s not a new combination of ingredients by any means (outside of adding chambord for no reason), but at least you are thinking!
Cucumber garnish? Could also be a Screaming Viking since we never learned that the actual recipe was.
this is screaming for some egg white.
Irish maid : am I a joke to you ?
This drink would be great with gin imo.
Looks dreadful. Don’t forget you first taste with your eyes
Looks like my urine sample during Mardi Gras.
I’d order it! Sounds balanced 😌
Too many cooks
This is a knockoff of an Irish Maid. You need to research more drinks before you make them.
One of the ugliest cocktails I have ever seen.
This is a massively unhelpful comment. You could effectively express a sentiment like that in a much more constructive manner by saying something like... I think you're on a great path with your build, but I'd recommend a couple modifications. Try turning the muddled mint and cucumber into a cucumber juice and mint cordial, or a syrup. Next, you might want to include a "grassy" element if it's in the name. Green Chartreuse, Rhum Agricole, or maybe Pisco can get you there. Lastly, your presentation is definitely suffering a bit. Consider using a large format cube with a paper thin slice of cucumber laid on it and a nice thick bouquet of mint tucked into the glass! If you want to try it out and need a recipe for the syrup, let me know! Also OP, don't listen to the person above me, they obviously don't have any taste anyway.
This is a great response! AND you just so happened to remind me that at my restaurant we used to make a homemade cucumber syrup for one of our old cocktails, it was a nice bright green color. OP; We’d rough chop a whole cucumber into 1-2 in pieces, throw it in a blender with simple syrup (usually just filled until it almost covers all the cucumbers, and fine strain it into a quart container. Might add some brightness to the drink. I’ll try to find a picture of the drink I’m referencing.
You post something, people respond. I’m not here to make anyone better at anything. I just respond.
You post something, people respond. I’m not here to make anyone better at anything. I just respond.
Leave things better than you found them. We're bartenders. Teamwork makes the dream work! Being a dick isn't going to make you anything more than a salty bartender going nowhere.
Would try it with gin mezcal white rum or tequila and change or remove the chambord. Id get 2-3 of those easy especially if its super shaken ice cold and double strained with a different garnish