Taking July off (I do dry July every year) but this is going on the list for August!

1 lime

1 spoonful Tajin

2 oz tequila

1/2 oz jalapeno brine

Bottle of Topo Chico

Quarter the lime and use one quarter to make a tajin rim on a glass. Mix the juice of the rest of the lime, the tequila, the brine in the glass, add ice, top with topo chico, keep topping off the glass till it's gone. Then, as is traditional, start over :)

Sourdough donuts

Used the recipe on Perfect Loaf, way too long to detail here but the ingredients are, for 18 of them (he always has these weird odd measurements like 101, I do often round them with no ill effect but will write them as the recipe states):

203 g very active starter 100% hydration

253 g all purpose white flour

253 g strong white bread flour

187g eggs - use extra yolk to adjust to this weight

101 g butter

101 g white sugar

91 g water

10 g salt

It takes a couple days to finish these (I start Friday midnight to get Sunday morning donuts) but most of that time is waiting not working).

Couple of notes- he says the final rise takes 12 hours but that must be in a cold climate, here in the subtropics it took about 7 to be perfect. And when he says careful attention to shaping he means it, but it's easy if you keep the dough chilled, with the butter in the dough it's not too sticky. Don't be afraid to really stretch it when forming the little dough balls, you want a tight surface all over. If you can shape buns, and your starter is robust, this is about a foolproof recipe.

https://www.theperfectloaf.com/naturally-leavened-bomboloni-doughnuts/

I can't see the picture in the header, hopefully you can. Will put below too.

1 oz tequila claro (Tequila Ocho, la mejor)

1/2 oz mezcal

1/2 oz Luxardo Bitter Bianco (see note)

1/4 oz Ancho Reyes rojo

1 oz fresh pineapple juice (see note)

3/4 oz fresh lime juice

1/3 oz agave nectar (again, see note)

Shake all with ice, pour into chilled rocks glass over fresh ice. It is delicious.

Notes: I don't have that luxardo, used half Campari half bitter rhubarb liqueur; doubled the pineapple juice because I literally just made it and it's amazing. This doesn't need 1/3 oz of agave, less is better. Finally - it was quite difficult to make one of these with those teeny measurements. I would recommend making two at a time.

Has anyone made this? I have no allspice dram, to me this looks like a recipe that would make a fantastic pitcher drink for Thanksgiving, it reads fall with the cinnamon & allspice.

When you have a minute can you transfer the community to !hcsothrowaway@lemmy.world he should be the main moderator, I will be the secondary. Tagging him in this comment but we are already agreed on it.

1.5 oz rye (Emerald Giant overproof)

0.5oz each of mezcal, Aperol, and Ancho Reyes (rojo)

1 oz lemon juice

Squirt of agave

Shake all with ice, and I would say serve up in a coupe but it's summer, still 90f at 19:00. So I'm having it on ice, and just enjoying the hot weather.

Variation on a Devil's Soul. It would benefit from a float of the Heirloom Pineapple Amaro (and being served up), but had enough oddball ingredients I didn't want to add another. But if you have it, go for it.

2 oz bourbon

3/4 oz lemon

3/4 oz peach liqueur (I used apricot)

2 oz ginger beer

Sprig of mint for muddling and one more for garnish. I used mojito mint, it barely survived our double tap freeze, so it was fresh from the garden.

Mix the first 3 ingredients then use a little of that mix to muddle the mint, then put in the rest & shake with ice, top with ginger beer.

Is this the place to ask to take over an abandoned community?

Had to pull out the kitchen scale because all my measuring cups are in the dishwasher. I assume grams are ml but not sure so giving weights here.

50g vodka

25g Mastiha

15g Chartreuse

20g lemon juice

Was meh. I shook some of it with the peel of the lemon, that helped some. Not willing to toss it with the Chartreuse so I spritzed it by adding a bottle of yuzu lime tonic, it's good now but not what I was after.

I was looking for something to do with the mastiha, and had half a lemon but vodka was not the right base for this, I was not feeling gin today, wishing I had grappa or pisco, and I think lime also would have been better than lemon.

But mastiha & Chartreuse - yes. A definite affinity.

Posting because it's so pretty!

2oz bourbon (Evan Williams Bottled-in-Bond)

1 oz lemon juice

1 oz Aperol

1 oz Amaro Nonino

Spoonful of Campari

Shaken with ice and poured over new ice in a frozen glass, then parked in the freezer for 5 minutes because summer is here and it's 32C, 90F outside so everything has to be cooled. But beefed up with the extra whiskey and the Campari it's fine to be diluted a little, better than warm.

Kitten for scale.

1 oz tequila claro

1 oz good mezcal

1/2 oz St Germain

1/2 oz Amaro Nonino

1 oz lemon (was too much so a squirt of agave, would change that to 1/2 oz)

Shake all with ice, and if it wasn't so hot, serve up in a coupe.

The kitten was found in our neighbor's car. Less than one pound, fearless little guy. Currently passed out on my lap. We call him Legolas.