I assume they do like a milk punch treatment. The acid is actually necessary to form curds that filter the cocktail and make it clear with a great texture.

We just flew into Ciudad de México today, so hopefully some good Mezcal (or even better Charanda) and cocktails soon! If anyone has any recommendations on places to go get a drink near La Condesa or Roma Norte, let me know!

I’m definitely a recipe person, but I’m really trying to become more of a riff person, where I can riff off a recipe. It’s hard as I keep finding excellent recipes that I want to try out as they are!

I make my own at a 2:1. Ideally with a sous vide, but most of the time just on the stove.

My favorite has probably got to be 2 oz spirit (for me it’s normally rum), a barspoon or two of demerara syrup, couple dashes of bitters (ango is always good, but really anything herbal that sounds good). Garnish with an orange twist or not. It’s my quick and dirty drink, if I’m going to spend more time I’ll make something else. But if you count a Ti’ Punch as an old fashioned, I’ll do that instead!

Whipped up some delicious Singapore slings yesterday! I used a recipe from The Educated Barfly, but instead of adding soda water, I just shook and carbonated the whole thing.

• 1.5oz (45ml) Gin London Dry
• .25oz (7.5ml) Cherry Heering
• .25oz (7.5ml) Benedictine
• .25oz (7.5ml) Cointreau
• 1oz (30ml) Lime Juice
• .25oz (7.5ml) Grenadine
• .75oz (20ml) Pineapple Juice
• 1 dash Angostura
• Soda Water [top]

It’s sweet, but I think pretty balanced. Kinda tastes like a delicious melted sno-cone, but that might just be my association with cherry heering.