No pictures but made piña coladas for my family today.

1 can unsweetened coconut cream

10 oz rum

10 oz fresh pineapple juice

Juice of 2 juicy limes

4 oz simple syrup because all the pineapple was tart

Frozen pineapple chunks, probably 2 cups in volume but not packed.

Scoop of ice, also probably 2 cups in volume but not packed.

First cooled the liquids, mixed, in the freezer. Then everything into the blender. Really good, boozy pineapple smoothie. And it's raining!

2 oz fresh pineapple juice

2 oz overproof bourbon (or one with strong flavor)

1 oz amaretto (I used Adriatico)

1/2 oz pineapple amaro

1 oz lemon

Squeeze of agave syrup - if your amaretto is traditional & sweet, omit this, and add a tiny pinch of fine salt.

Shake everything with ice, pour over fresh ice.

It's really good, but I think would be better with a drizzle of syrup from amaretto cherries and a garnish of the same, and probably better with a sweeter amaro. I don't have either right now. But honestly pineapple and whiskey is hard to mess up. It's good.

Yes I moved the glass off the magazine right after the picture.

2 oz Glenglassaugh

0.5 oz Galliano

0.5 oz Giffard Abricot

1 oz lemon

1 inch piece ginger

Small spoonful brown sugar

Shake everything with ice, strain into a glass over new ice. Very nice! Galliano is underrated.

You can't read it on the board but this was the special at the hotel bar today, they have a Bourbon bar, all sorts of good whiskey on the shelf. Always a sucker for a fruity bourbon sour!

Don't know exactly what is in it but my guess is bourbon, lemon, cherry heering and soda water. Can taste the whiskey, the cherry is not dominant, nor the lemon. More refreshing than I'd expect from something 'bourbon cherry'

Three years old and I've not had to moderate even thrice! Will have a cocktail later to celebrate but wanted to say thanks for making this place great!

Featuring Juno, our velvet hippo.

This made 2.

4 oz gin (Farmer's)

6 oz grapefruit juice

1 oz Campari

1 oz lime

8 oz tonic (fever tree light tonic, la mejor)

Stirred with ice, strained over fresh ice with one lime wedge squeezed in and put in. A little watery, the grapefruit maybe not quite perfect but it's good.

Because the fever tree comes in weird sized bottles, there was left over so I made a gin & tonic for my daughter's girlfriend. She did not like it but a splash of St. Germain fixed it for her.

Strap on your adblocker, this is a very adsy website but this story was good. I do a lot of waste diversion drinks but no trash can in a bar is absolutely incredible.

I'm having a Friend Zone, a non alcoholic cocktail, as I still have strawberry kvass. One of the most delicious cocktails around. Batched it for a party once and nobody could even pick it out as the booze-less one.

https://imbibemagazine.com/recipe/friend-zone-a-zero-proof-strawberry-drink/

2 oz vodka

1/2 oz lemon

1/2 oz St Germain

1/2 oz rhubarb amaro

Not sure what else to call it. If a drink can be said to be vodka-forward, this is. It's balanced, a little sweet, barely tart, a little bitter, and I don't think I'd want anything adjusted but it is sort of like a really good flavored vodka. I am enjoying it. And I do love a pink drink. May work on this as a start to a Thanksgiving punch.

1 oz Campari

1oz orange liqueur

2 oz gin

2oz fresh grapefruit juice

6oz Fever Tree light tonic water

Shook first 4 ingredients with ice, stirred in the tonic water. Tried it and OMG way too sweet for me, bitterness perfect but so overwhelming sweet. Added:

Juice of an entire lemon

And it's delicious now. Like a bitter sparkling grapefruit lemonade. This recipe made 2 servings but I am having both. One for an aperitif and one for dessert.

Regular spumoni recipe has the Campari, gin, grapefruit, tonic and SUGAR. I cannot imagine.

Featuring my neighbor's ever so American truck, and my in between front garden, looking bare but I planted sunflowers & cosmos & giant marigold, they are wee sprouts now. Hopefully won't all get eaten by birds.

The crumb

30% whole wheat, the rest strong white flour. 70% hydration, no mixer just stretch & fold 5 times 30 minutes apart, rest until puffy, split into loaves and rest overnight in lined baskets, covered with plastic bags, in the fridge.

Bake next day in hot cast iron (you can see it in the picture) this time 450F for 20 minutes closed then 30 minutes open.

This (or slight variations) is the bread my kids call THE Sourdough.

Basically a tequila daiquiri. I used my beloved Tequila Ocho.

2 parts tequila, one part lime, squirt of agave (to taste. Less in mine, more in the one I made for my daughter). So simple, so good.