A Whiskey Ditch is just whiskey and water. Montana legend says people used to use slushy snow from the edge of a ditch. I don't know how sanitary that is, but I like using fresh snow.

It's pretty neat how insanely fast the snow melts when you add the whiskey (bourbon for me tonight). Like cotton candy in water.

Should be no sediment in the drink - if there is then your snow isn't clean enough. And never use lemon snow!

I'm very excited for summer, but every season has something nice that the others don't. Though I suppose I could use a shaved ice machine or something...

1.5 oz Esme gin

.5 oz Campari

.5oz Tangelo juice

.5oz lemon juice

Shaken, poured over ice.

I wanted something bitter, but not insanely boozy. This is it. Like the grapefruit of old, that you had to put sugar on make palatable. I like it.

The best review I read of this was "a mezcal sour with enough character to make it shine"

1 oz mezcal joven

3/4 oz Cynar

3/4 oz lemon juice

1/2 oz honey syrup 1:2

1/4 oz (I used a little more) Ancho Reyes Rojo

Shake all together with ice, serve with orange slices sprinkled with chile salt, I used Tajin, don't do that, they were so sour!

I sometimes struggle trying to find a good drink recipe and filter out the "that's not a real xyz, my buddy adds ___ to his" posts online. It seems like everyone has their own take on every named cocktail that it's hard finding what the real one is and what's just somebody (or something AI's) take on it. It's hard to trust that what you see is an authentic recipe or not.

While looking for something like an industry bartenders recipe book today, I found something even better: a free list on the International Bartender's Association's website.

(Humble brag of all my Rubik's cubes)

Hey all, so I'm an ex-mormon who made it through college without a sip of alcohol. I've been trying to play catch-up but my wife and I are scared of bars and all my friends' recommendations have been

<some_juice>

I've been trying to learn how to drink for a couple years now. I've built up a medium collection of bottles (some of which I have no idea what to do with...). I feel like I've gone through most of the classic cocktails, but recently went back through my starting drinks because I think my pallet has opened up as I've gone along. Among the first cocktails I made myself were an old fashioned and a Manhattan and I know I didn't like either, but I'm having a Manhattan right now and really enjoying it (planning on trying an old fashioned again sometime soon).

Anyway, I've frequently wished for an expert to chat with who could give me recommendations. So drop yours below!

Some of the drinks I love:

• Negroni - so far, if there wer

I'm aware of a few different ways to make perfectly clear ice, but each has its own tradeoffs.

I'm also aware of a whole bunch of different ways people claim to be able to make clear ice, but I've been unable to replicate.

What are you doing? Does it require special equipment? Do you recommend it?

2 oz cask strength rye (Redwood Empire Emerald Giant, so good)

Juice of one lemon

Demitasse spoonful of sugar

10 leaves homegrown mojito mint

3-4 oz topo chico

Muddle mint with sugar, squeeze in lemon, muddle more. Add whiskey, shake with ice, add the sparkling mineral water, strain through mesh over fresh crushed ice, garnish with mint sprig.

This is delicious. Not much sugar at all, mostly lemon so the water does help, the mint comes through, and the whiskey does too - it's a tart fizzy mint whiskey lemonade.

About a year ago, @[email protected] posted a link to some cocktails with Asian flavors. I had some friends over for mapo tofu tonight and tried this smoky, fruity one. It was really nice! I couldn’t find dragon fruit juice, just a purée, so it was a little close to a smoothie… but still tasty. And goofy photogenic.

• 1 oz mezcal
• ½ oz Baiju
• 1 oz John. D. Taylor's Velvet Falernum liqueur
• ½ oz coconut milk
• 2 oz dragon fruit juice
• toasted coconut

Shake with ice. Garnish with the toasted coconut.