@thirstywhale__ - Thirsty Whale Profile

TEQUILA DAISY 1.5 oz Tequila 1 oz Orange Liqueur 3/4 oz Lime It’s pretty hard to beat these specs and the simplicity of this drink. A few drops of saline solution would be nice, actually, next time. What’s everyone’s go-to cocktail these days? Mine has been either beer or Amaro daiquiris. Very nice!

RUM OLD FASHIONED 2 oz Aged Rum 3 dashes Chocolate Bitters 3 dashes Orange Bitters 1 tsp Rich Simple Syrup Orange Peel Ron Del Barralito makes some tasty juice. Their 3 stars rum makes quite the old fashioned. Thanks everyone for your support! I appreciate the ThirstyWhale community. You ARE the best.

CLARIFIED PAINKILLER I doubled my batch, but I’ll give you a single batch below. All I do is take a recipe and convert the ounces to cups, then add typically .75 cups of whole milk per batch, or .75 oz of milk per cocktail if you want to make a single serving. Here I did 1 cup per batch. 2.5 cups Rum 2 cups Pineapple Juice 1 cup OJ (I add citric and malic acid to mine) 1 cup Coconut Cream 1 cup cup Whole Milk Fresh Nutmeg This was a tough one to get super clear. I imagine the trio of coconut, pineapple, and OJ had something to do with it. I tend to add more of the spirit to clarified cocktails. Here, I added an extra 1/2 cup. The spirit softens when it’s clarified, and I like to taste the rum as if it were a normal cocktail. Clarifying a cocktail removes the impurities. Impurities are what make cocktails cloudy. To clarify a cocktail, you need a spirit, acid, and milk. The milk reacts to the acid and curdles. Those curds act as a filtration system. Patience is key. Honestly, this is easy to do. 95% is just waiting. Many of you have made these cocktails and done an awesome job. Adding the cocktail to the milk is a misconception. It doesn’t help. Heating the milk up is silly, at this point. Heating the milk is an older technique that does nothing. I really don’t think wetting the paper towels did anything, I get the same amount, and never have I ever had the slightest paper towel taste in any cocktail, but in theory it does make sense to do. I'd say do it.

GIN GIN MULE 1.5 oz Gin .75 oz Lime Juice .75 oz Simple Syrup 6 to 8 mint leaves 3/4 oz Ginger Beer (I for sure put a few ounces in because I felt like it, but if you want it less ginger and less diluted, add the 3/4 oz) I have seen all different specs for this cocktail. Many have 1 oz simple syrup, but for me, three-quarters ounce is nice. How’s the views? Do you guys like these Arizona videos? This is another video out of the SedonaMountainHome which was a lovely stay. If you ever visit, link in bio This cocktail comes from Audrey Saunders, from the Pegu Club times in Brooklyn, NY.

WHITE RUSSIAN 2 oz Vodka 1 oz Coffee liqueur 2 to 3 oz Heavy Cream 2 drops Saline 1 dash chocolate bitters Orange Peel and Nutmeg Would you guys drink one?! Thanks for the support. The Big Lebowski is coming back to theaters for its 25th Anniversary on 4/16 and 4/20 – go to fathomevents.com to find a theater close you to see it.

MOJITO!!! What els do you want? We visited Sedona Arizona last month, it was super sick. If ya ever go, check out SedonMountainHome. I typically muddle lime and dont shake these but these limes were not awesome so i shake

DAISY 17 2 oz 100 proof Rye .75 oz Lemon Juice .5 oz Greandine .25 oz Simple Syrup 3 dashes orange bitters It doesnt get much easier than this. Created by Toby Maloney, 2007.

OJ WHISKEY SOUR 2 oz Rye Whiskey 100 proof 3/4 oz Acid adjusted OJ 3/4 oz Simple Syrup 1 dash Aromatic Bitters Playing around with the acid levels in different juices can be fun, and it's really not that crazy. Here, we added citric acid to fresh OJ to gove it the same acidity as a lemon, if not pretty darn close. My favorite thing to change is pineapple juice and make a no lime pineapple daiquiri. You can add citric and malic acid to a pineapple and give it the same acidity as a lime but with the pineapple taste. If you want OJ in a sour, just add some lemon juice too to find the balance. Liquid Intelligence is a cool book that is kind of overwhelming, but there's many techniques, including acid adjustment on it.

RYE TAI - tropical whiskey cocktail - 1.5 oz 100 proof Rye .5 oz Navy Strength Jamaican Rum .75 oz Lime from Mother .25 oz Aperol .25 oz Simple Syrup .5 oz Orgeat Angostura garnish Fun and tasty cocktail I know you guys will like. Created by Robby Haynes.