Drink Ace Fahs

Archival inkfacefahz. i've been on the net and in fandom for virtually my entire life, apprenticed under cartoonists, and this blog for recipes, resources, links to fiction and non-fiction (and fanfiction) I've written. Currently working on Shots of Gold: a Haikyu!! bartending zine. Tabled with Masha Zhdanova at Small Press Expo 2022.

[drinkacefahz]

[Reader Request] Financier Cobbler | Mitsuru Kirijo | Persona 3 

[Note: Not exactly sure how to calculate yield/abv for this kind of drink using the morgenthaler spreadsheet. gomenasorry] 

This is the second specific reader request post for the blog and a very good friend of mine requested a drink based on the imperious empress and your close upperclassman in SEES, Mitsuru from Persona 3! This was actually a really interesting one to develop. I definitely felt like it had to have a little something eyecatching in the presentation, ideally a reddish element, but the truth is, drinks-wise, except for 5 really with the coffe shop, Persona games don’t give you a ton to work with. This is why we do research, and why I was also very relieved – and inspired – by the discovery that in the seemingly infinite amount of Persona spinoff media, something about Mitsuru’s tastes is revealed; Specifically, a taste for fresh fruit and financier cake. Financier is a very refined cake that is deceptively simple when evaluated on its ingredients list; sugar, almond flour, browned butter, maybe sliced almond or a raspberry on top… something clicked in my head. The cobbler, traditionally made with about 3-4 ounces of lower-proof sherry, a little sugar, fruit, and a cornucopia of attractive garnishes, is much like a financier; you can’t hide behind poor technique or imbalanced flavor. Their clarity is upfront, but reveals depth and nuance in a well made one. I think that also reflects Mitsuru, leading me to marry them into a drink she would enjoy. This did also give me the crazy challenge of making a baked good into a drink. It’s early winter here, and so the concept came to me, of taking a really interesting way of infusing spirits with flavor and using it in a very unusual context. A few guides exist for butter-washed rum, in the context of making a hot buttered rum. Would it work in a cold drink, piled high with tiny jewels of ice and adornment? 

Well, actually, I think its great.  

3-5 Raspberries

1 half wheel slice orange, about as wide as your pinky

1 wedge lemon, about ¼-1/3 of the fruit sliced lengthwise

2 fl oz or 60ml Browned Butter Washed Rum (see below) 

.75 fl oz or 22.5ml Amaretto 

.25 fl oz or 7.5ml Demerara Syrup 

.25 fl oz or 7.5ml Orgeat

[If you don’t have orgeat, just use a .5 ounce demerara syrup or other sugar syrup of your choice. The orgeat split just adds a bit more of a baked-good element]

In a mixing tin, combine the syrup(s) and fruit. Muddle them by firmly pressing them. You don’t have to beat the crap out of them, but get them fairly squished. Add your rum and amaretto liqueur. Stir them together a little bit with a little cracked ice, since rum is higher proof than the traditional sherry the dilution won’t hurt. 

At this point, I would have your glass prepared to receive. You can roll it, even shake it if you want, but I usually just kind of stir or swirl them together. Pour the whole thing into your glass. Then fill the glass – this is a pilsner glass, which depending how much ice we use and the size of our citrus pieces gives us decent headroom – with finely cracked/crushed/pebbled ice. Some people add a little ice before pouring it in, but I like the nice frosty pile of ice on top. You will serve with a straw. Stick that in now. 

Garnishing time! Get her all nice and pretty. Use some more raspberries or other berries like strawberry slices if you have them, that other half of the orange wheel, a nice sprig of mint, and maybe a little dusting of powdered or caster sugar. As a final touch and nod to the financier cake, the admittedly completely decorative but charming arrangement of sliced almonds on top completes the look. The over-the-top garnishes of the modern Bloody Mary are really just the new take on the 19th century luxury of a glass covered in fresh fruit, sugar and mint, filled with the opulence of all that shining ice. Truly a drink fit for an empress. 

Is this a lengthy process, that requires a fair bit of attentiveness and some prepwork? Yes. Is it worth it? Honestly, I think it is. It’s a really unique, delicious long drink. But I mean, if you play Persona games I think you can master this, too. According to howlongtobeat, Shin Megami Tensei: Persona 3 takes almost 90 hours to beat! You could make batches and batches of these in that time! Speaking of, 

Below the cut you will find the guidance on creating roughly 1 bottle of Brown Butter-washed Rum

Keep reading

[drinkacefahz]

Pesante Giace la Corona | ABV: 14.37% | Yield: 7.91 fl oz |  Spritz, Brunch, Wine-based, Built in Glass, Fandom Cocktail, Themed Cocktail 

1.33 fl oz or 40ml Cocchi Americano Bianco

1.5 fl oz or 45ml  Still Semi-sweet Mead

0.66 fl oz or 20ml St. Germain  

3 fl oz or 90ml Prosecco

1ml Old Forester Hummingbird Bitters or other floral/citrus bitters [1ml is approximately 2-3 dashes] 

2 dashes Angostura or Aromatic Bitters . 

 Lemon peel ‘leaf’ and mint for garnish

Build in glass and stir – gently – over cracked ice. 

for the garnish, I like to cut a wide swath of peel and cut with a small knife it to resemble a petal or leaf, like it came from the Sundrop itself. In this presentation I also added one of the dried peels, to indicate the flower’s magic being used up to save her life.

Here, long overdue for the season, a perfect Spritz to capture Rapunzel’s mother. The classic Italian aperitivo such as the Americano or the Aperol or Campari spritz is popular with many women, and as an added bonus, Queen Arianna seems to be implied to be from a fantasyland Europe kingdom closer to the  Mediterranean region, possibly even Italy. Yes, Italy canonically has to exist somehow in this show, there’s explicit references to the language of Italian. However, I wanted to keep the motifs our previous drinks related to the royal family of Corona use – so our bitterness comes mainly from Cocchi Bianco, which I discussed in the first Corpse Reviver riff I did for Varian. Then we carry through the Sundrop-inspired sweeter mead and elderflower liqueur, and the acidity comes from the prosecco. Very easy, eminently drinkable. 

The name, translated, means “Heavy Lies the Crown”.

Oh, and if you can make or purchase some clear ice to use, i’d go with that – A queen deserves flawless gems, and as great writer Mark Twain put it, “in my time, ice was jewelry; none but the rich could wear it.”

[drinkacefahz]

Hi! I don't know if you will be able to see this in time, but I saw you had made some Trigun themed drinks and think it could be great if you submitted them to a cookbook zine being made! Deadline is the 28th (of February,) which is short notice but I just remembered the drinks you made only now, sorry!

https://x.com/triguncookbook?s=09

Thank you! This is great, since I've been developing drinks for Meryl and Milly, and I was thinking about using Roberto to make a post explaining how to prepare a cocktail for carrying in a flask and make one for him. Please, feel free to tell me about recipe, bartending, or cookbook zines you hear about, as I loved developing recipes for Shots of Gold last year.

I know this blog has been quiet for a while. I got a new job(not bartending), recently had an injury that kept me from doing that job, and I am still processing some personal things from last year. Also Im working on a comic at the moment, and trying to buy a bed which is really annoying, fb marketplace is the DEVIL. I plan to start posting again, though I can't promise a regular schedule at the moment. Thanks for your patience, as always.

[drinkacefahz]

a simple 干し柿 , or Dried Persimmon liqueur infusion! Making this for a second pass at the Golden Kamuy cocktail. 

750ml 189 proof neutral grain spirits OR for a less proofy liqueur, vodka 

1 pound dried persimmon. If whole, cut into pieces. 

12 ounces white sugar 

Allow to infuse at room temperature for about 2 weeks. Start tasting after about a week. i let this go from about June 16 to July 2 

Then, strain out the big pieces and filter it. You can use a drip Melitta, a metal filter, or in my case I used a french press. 

For backsweetening, you’re going to use for simplicity’s sake 1:1 sugar:water simple syrup. This can be bought at the store from brands like Master of Mixes, or simply combine equal weights water and sugar and let dissolve. use half as much 1:1 syrup as you used spirits – so about 325ml. If you use vodka, you may need less; the sugar will more easily saturate the lower proof spirit.  Then: bottle it, shake it up, let the sweetener and liquor meld. 

If you use vodka, I recommend putting it in the fridge, just in case any tiny bits of persimmon got through, but if you use high proof everclear style grain spirits, its definitely safe to store outside the fridge.

[drinkacefahz]

One Hundred Pictures | ABV:  25.12% | Yield: 3.45 fl oz |Classic

“Perhaps I’ll die and haunt you… What is it? Is it that funny? Stop it! It’s so annoying!”

The companion to the Shinigami cocktail. This riffs on the The White Lady, following Hidetsugu Ueno’s methodology as close as possible. We enhance it with some common seasoning techniques. If you study cooking at all, you’ve probably encountered the “flavor triangles” or “flavor hexagon”. Subtle and small amounts of certain ingredients even out the flavors of a sour – namely, that a touch of sweetness and a touch of salt both do distinct things that either enhance the sourness or balance against it. Sweetness, sourness and saltiness in a balancing act, perhaps contains elements we see in Miyokichi, Kikuhiko and Sukeroku… 

The Barley shochu adds further aromatics and also being a common grain calls to mind the hardships faced in her life, perhaps seeming out of place next to such glamourous ingredients – but it felt incomplete without it. The Bermutto is a way of evoking a common death-associated ingredient, Absinthe, which of course contains grand wormwood, but with a most regionally appropriate ingredient. It and the Campari – red like blood, red like her lips – impart a distinct bitterness. Like Miyokichi – Yukie – this drink has many faces. 

Into the shaker goes:

 1oz or 30ml Japanese Gin. Here I used Hyogo Dry 135 East

.5oz or 15ml Barley Shochu

.5oz or 15ml Cointreau

.5oz or 15ml lemon 

1-2 barspoons* Oka Sake Bermutto 

½ dropper 4:1 saline solution [1 gram salt=1 milliliter water] 

 6 drops 2:1 simple 

 Vigorous hard shake. Shake or rotate your wrist while pouring to integrate ice chips in the drink. Gently drop in cherry, with as little syrup clinging to it as possible. Lastly, pour a small amount of Campari down side of glass to sink. Serve. 

*Some jiggers have an additional mark under the quarter-ounce, which can be used to approximate an eighth of an ounce, which is in my estimate about 2 barspoons worth of liquid.  Barspoons naturally are not a standardized measure, but we do commonly use them. ½ dropper is about .5~1ml. Obviously if you wish to measure using teaspoon/milliliter measures, feel free.

[drinkacefahz]

Do you think any amateur could handle a drink like this?

Amour-propre Effervesce | Fizz, Floral, Fandom

Suletta wouldn’t drink, but Guel Jeturk would despite, imo, probably not enjoying the taste of alcohol. However, there’s a classic cocktail that’s PERFECT for that – the Ramos Gin Fizz, which I retemplated to include both an interesting purple sweetener and several layers of floral flavors including rose, with a glorious fluffy crown worthy of the Dilanza’s feather. The floral layers and variety of aromatics feels distinctly appropriate in G Witch, especially for a character like Guel. 

However, the Ramos Gin Fizz isn’t for the Miorines of the cocktail world; it requires some careful prep, and takes a lot of upper arm strength and time shaking. So much like Guel had some… mechanical assistance imposed on him, we’re going to use a great hack established by famous cocktail bar Death & Co. We are going to use a whipped cream dispenser and force-nitro the cocktail to emulsify and foam up, without the hellish amount of shaking. However,  it’s important to follow these instructions carefully.

Note: Alternate creams/vegan foaming agents may not provide the desired effect, due to the importance of the proteins in both the cream and the egg white. If you want to make this a mocktail, you can use your favorite tea in place of gin and omit the creme de violette. 

SPECIAL EQUIPMENT: A Whipped-Cream Dispenser and Nitrous Oxide cartridges(8grm). These don’t need to be industrial grade, iSi whippers – As long as its not the style marketed as the “Easywhip” with the spout right on top, look below for an example of the shape it should be. These can be bought online, or at culinary supply stores, or your local tobacco/vape shop or adult novelty store. Please DO NOT POINT TOWARDS SELF OR OTHERS WHILE SCREWING IN THE GAS CANISTER, AND ALIGN THE THREADING ON THE CANISTER HOLDER CAREFULLY TO MINIMIZE RISK OF VENTING COLD GAS FROM AN IMPROPER PUNCTURE. 

Step 1: Place serving glass in freezer. 

Step 2. Place the following ingredients in your whipped cream dispenser. 

2 fl oz or 60ml Gin 

0.5 fl oz or 15 ml Lemon Juice

0.5 fl oz or 15 ml Lime Juice

1 Dropper Bittermens Orange Cream Citrate*

.75ml Old Forester Hummingbird Rose & Citrus Bitters [or 2 dashes preferred floral bitters]

0.33 fl oz or 10ml Creme de Violette

1 fl oz or 30ml Blueberry Puree Syrup (I used Reál) 

1 Egg White or 20ml liquid pasteurized egg white

0.75 fl oz or 22.5 ml Heavy Cream

1 drop Orange Blossom Water

1 drop Rosewater

*You can substitute 1 dash orange bitters[Angostura Orange preferable] and 3 drops vanilla extract if necessary or just omit

Have glass ready to receive. 

Add a couple ice cubes and screw on cap tightly. Take 1 8 gram nitrous oxide charger. Common brands include Whip-Its, Bestwhip, and Leland. Insert charger into holder and screw in until you hear it vent into the dispenser.  Give it a few gentle shakes. 

Add about half an ounce of chilled seltzer or soda water to the bottom of frozen glass.  Turn whip cream dispenser so spout is directly facing down and gently – GENTLY – press the lever to release. It should take about a minute or so to mostly fill the glass.

After filling or mostly filling the glass, let sit for 2-4 minutes, ideally in freezer. Then make small divot  in foam and slowly pour in about .5-1 ounces or so of soda water. The foam should rise and not collapse if properly made and a straw inserted should stand up straight. 

Lastly, if you desire, as a little nod to Guel’s iconic look, use an atomizer or spray bottle to spritz Peychaud’s bitters on top of the foam. Serve with a spoon to enjoy all the foam. 

Credit is due to Death & Co for originating the nitro-Gin-Fizz, David Wondrich’s Imbibe for all I could ever want or need to know about Fizzes, and this Cocktail Contessa Mocktail for the blueberry syrup inspiration. 

[drinkacefahz]

無頼派 [Buraiha] | ABV: 28.03% | Yield: 3.04 fl oz | Classic, Pre-Prohibition, Japanese, Fandom, Themed

“To the Stray Dogs." 

To change things up a little I went for a almost-perfectly screen-accurate Japanese spin on a variant of variant of a now-classic cocktail. So, in a way, kind of appropriate for an anime that creates superpowered characters loosely based on the lives and works of modernist authors. In fact, each of the ingredients is representative – to me, anyway – of aspects of them. Dazai’s ingredients, for example, both contain a form of wormwood, which tends to have a somewhat dark reputation and mythology around it. Ango’s are a bit of a nod to his personality, haha. And since a traditional cocktail is tied together by both the way the aromatic bitters accentuate the other ingredients as much as balancing the right spirit, what is more appropriate for Oda’s “Flawless” than Harmony? 

 1.25 oz or 37.5ml Hibiki Harmony Whisky (Oda) 

.75 oz or 22.5ml Oka Bermutto (Dazai) 

.75 oz or 22.5ml Campari (Ango) 

 Absinthe Rinse (Dazai) 

1ml saline (Ango) 

2 dash Orinoco Bitters or preferred aromatic bitters (Oda) 

Optional orange twist

Rinse Chilled glass with absinthe. Add ice sphere to glass along with remaining ingredients, then stir until chilled. Express orange twist if desired, and either drop in glass or discard as you will. Give a toast to the stray dogs. 

The Buraiha, which in English is translated as the Decadent School, is the name for the real-life authors’ artistic movement, is a Japanese cousin to the famous Harry MacElhone’s Old Pal, which uses rye whiskey and dry vermouth, which itself is a variant on the Boulevardier, which uses bourbon whiskey and sweet vermouth, which itself is a variant on the Negroni, which may or may not have been invented by a literal Count Negroni. That’s a story for another time. You may be interested to learn MacElhone actually invented a drink called the Yokohama, where of course the main events of the show are set, which is also where I stole the dash/rinse of absinthe from. I may visit it another time, and of course would like to design a drink featuring port wine for a certain part of the cast… 

The only thing that threads the needle from the Negroni to the Buraiha is the iconic Aperitif: Campari. Distilled from dozens of ingredients since the mid 19th century, this is the number-one bottle that people think of when they think of red Italian bitters. It’s sweet, but bitter, and I wouldn’t be surprised if the real authors had drunk Negronis, Boulevardiers, or Old Pals at Bar Lupin way back when. 

[drinkacefahz]

Notice for this blog

Updates will be more erratic for a while. I lost somebody who i’ve known for half my lifetime last week. Im doing my best. It’s all we can do. 

A toast to the people you know, while you can still drink with them. 

[drinkacefahz]

If there’s a series, character, ship or theme you’d like to request I design a drink for, the ask bar is open

No guarantees, this blog is mostly my fun-side-drink design blog, tho you can also donate to my ko-fi if you want to request I attempt to design a drink based on a favorite character of yours.

17 notes

[drinkacefahz]

“Suletta?Your mother is thirsty. Could you get me something to drink?” 

For another Suffering Suletta Sunday, instead of drinks based on our favorite Spacian (and Earthian!) kids and their MS suits like our previous Witch from Mercury drinks, a recreation of the drink seen in Episode 7, “Shall we GUNDAM?” might help you get through your feelings other today’s episode. 

This is a pretty straightforward riff on the Prince of Wales, but of course, Nortrette hasn’t cultivated pineapples, but tomatoes. The use of Genever was partially inspired by the bottle, but also that gins(which Genever is precursor spirit to) go well with acidic vegetal flavors, but also are frequently made with rye, keeping the homage to the Prince of Wales surprisingly on point. I also choose it because Miorine’s family name is Rembran, which calls to mind Dutch painter Rembrandt van Rijn.  

For a show-accurate presentation, I went with a pilsner glass. Between this and the Garak drink I made last year, this shape of glass is a difficult one to find in the right proportions. 

Special ingredient note: if you have another floral syrup(not lavender - could be soapy, color would be off) cherry blossom syrup or [even more appropriately] rose I think those would also work. I simply wanted something that reinforces the garden-like flavors, and the Prickly Pear elixir seemed... apt for Miorine’s early-show personality. 

Heir of Benerit | Champagne Cocktail, Improved Cocktail, Party Cocktail 

Shake together  1/2 ripe roma tomato, cut up  2 fl oz Oude Genever .5 ounce Floral Elixir Co Prickly Pear Elixir OR .33 fl oz simple syrup 1 dash Angostura Bitters  1 dash Hopped Grapefruit Bitters 

Pour into chilled glass, top with champagne, cava, or prosecco. And don’t spill it - You’ll never know what might happen while you’re distracted! Especially when your mother’s speaking to your financée.

[drinkacefahz]

Aftersales and a special discount code on Shots of Gold, the excellent fiction, art and recipe zine that my previously featured Haikyu!! drink came from. 

 Leftovers are being extended until April 30th! . Use code "DrinkUp" from April 7th to April 30th to get 15% off your order! Head on over to the bar and order here: https://shotsofgoldzine.bigcartel.com

[drinkacefahz]

I’m on a vacation so I think it’s time for Vacation Juice!

I decided to take this into a direction less in the direction of modern Gulf Coast drinks like the Miami Vice, the frozen Daiquiri, and the Rum Runner and more towards SEAsian and South Pacific. So we’re using a rum-related spirit, but its more like an ancestor of rum than a cousin; Indonesian Batavia Arrak. Another great alternative is Cor Cor Green, which is an Okinawan agricole-style rum which sadly is incredibly hard to find for me but would work great. Lychee and passionfruit play wonderfully with the Arrak or any agricole style rum. Remember, with frozen pineapple chunks you don’t need too much ice -- start with half a cup and  add more if its too thin.

Also, sorry I couldn’t get a plumeria blossom, so I used what I had on hand, haha

Into a blender goes: 

.75 oz.or 22 ml. Passionfruit Syrup .75 oz. or 22 ml Soho Lychee Liqueur 1 cup frozen pineapple chunks 2 oz. or 60 ml Batavia Arrak Blend with ice to a frappe/slush

Pour into poco grande glass up to about two-thirds of the way. Returning to blender

Add .5 oz. or 15 ml. Blue Curaçao to what's left in the blender quickly pulse to mix float this across the top of the drink garnish with a lime wheel, maraschino cherry and flower blossom

[drinkacefahz]

THE SPIDER & THE BUTTERFLY | Improved Cocktail, Old-Fashioned, Sazerac-Style, Sidecars

“I didn’t create these drinks to be wasted like that.”

The third in my series of Improved Cocktail/Old Fashioned inspired TRIGUN cocktails, following the Life and Love and the NOMAN’S Eucharist 

First, fill serving glass with ice* and add about .25-.33 fl oz of absinthe to glass. Then, in a mixing glass with ice, stir together 

2 fl oz or 60ml Mezcal, preferably a Joven(unaged) one

.25 fl oz or 8ml Apple Schnapps or Liqueur (NOT Sour Apple Pucker) 

1-2 barspoons of dark agave nectar

1 dash Angostura bitters 

1/2 dropperful/1-2 dashes floral bitters of choice. I used the Burlesque bitters and Old Forester’s Hummingbird bitters but I think the apple blossom bitters from Hella would work great if I could uh find my bottle of it 

1/2 dropperful of Bittermen’s Winter Melon Tart Bitters. You could also use a dash of vinegar, a citrate, or even a pinch of citric acid -- a very small pinch! 

Meanwhile, the asbinthe rinsing your presentation glass will have begun to louche and turn cloudy from the ice melting. Anyway, you’re going to take a strainer that fits your glass rim, and strain that louched absinthe into a sidecar, like a shotglass or a glass used for drinking baijiu or vodka. Then dump out the ice and strain the cocktail into your serving glass. I’d go with a smaller glass than a double old fashioned/rocks glass if you have one. Express a lemon twist or garnish with a herb like basil, mint or sage. To consume, alternate between sipping the cocktail and the absinthe. I believe it’s Simon Difford who serves his Sazeracs with a sidecar of the absinthe used to rinse the glass.

This is a powerful drink to sip slowly, with patience. I’ve stayed mostly in a Southwestern motif for ingredients but Knives being Knives, what common people are limited to isn’t a limit here, and both the sharp, aggressive, occasionally gasoline-like qualities of many young mezcals suits his personality. The absinthe also speaks to his obsession -- and madness -- as well as the common depiction of absinthe as a “green fairy” with butterfly like wings, while the appearance of the agave plant and its many spines calls to mind the legs of a spider. The variety of plants and flavors involved in the combination of bitters make it remarkably balanced -- the Burlesque Bitters feature hibiscus, acai, and long pepper -- a distinct reddish motif -- and realizing I use them in this and Wolfwood’s drink, I think they’re somewhat representative of Vash. 

And, the modifying liqueur here, well... read Trigun Maximum if you haven’t. 

*Fun fact, before the invention of big freezer units we could store glassware in for service, this is how a bartender in a saloon in the 19th century would prepare a glass to provide a cold cocktail.

[drinkacefahz]

“This drink sure is heavy.”

“That’s because it’s so full of mercy.” 

NOMAN’S EUCHARIST | ABV: 35.7% | Yield: 2.56 fl oz | Improved Cocktail, Alternative/Regional Spirits, Old Fashioned, Smoked 

Rinse glass with absinthe (I used an atomizer/mister)

2 fl oz or 60ml Sotol

.25 fl oz or 8ml Yellow Chartreuse

.33 fl oz or 10ml Prickly Pear Elixir or syrup (some are less sweet, like the one I use from Floral Elixir Co. You might want to start with no more than a quarter ounce or even less and adjust to taste)

2 dashes Angostura Bitters 

1/2 dropperful Bittermens Burlesque Bitters 

Some (untreated) Oak wood chips 

Kitchen Torch

ON SMOKING YOUR DRINK:  If you have a cocktail-smoker set like I show, which are cheap to find online, [and usually come with some chips of orchard woods, oak, hickory, etc that are safe to smoke -- remember, do not smoke wood treated with chemicals like you’d buy to build with] I’d stir the drink together over the ice in the glass you’re serving it in, then follow your smoker tool’s directions 

ALTERNATIVELY, if you have a a fireproof surface [like a baking sheet] you can set the material you want to smoke with on it[this works with herbs as well as woods!], set it alight, and place the serving glass over it while you mix the other ingredients briefly with ice in your mixing glass. It’ll be served on a rock, so it doesn’t need too much pre-dilution. Invert the smoking glass, place a large rock in it, and strain the drink into and serve. 

I wanted to really stretch and challenge myself on Wolfwood’s drink in terms of the ingredients used. The fact is, most staple crops we use to make alcohol are incredibly water thirsty. Sotol is a spirit that has been made for ages, but until recently wasn’t broadly available -- in the US, the Texas-made ‘Desert Door’ Sotol will be easiest to find, but explore and look around. Unlike Tequila and Mezcal, it’s made with a desert shrub, referred to also as sotol or desert spoon. It’s not related to agave at all, and unlike agave-based spirits harvest doesn’t require digging up the entire plant -- allowing it to regrow, regenerate even, much like Wolfwood. Yellow Chartreuse is to match the religious order theming, add some more herbal nuances to the grassier notes in Sotol, and is commonly believed to be sweetened with honey, which keeps it compliant with my admittedly arbitrarily imposed restrictions. 

The smoke, herbal alpine liqueur and restrained, southern desert flavors makes this a more complex sip than Vash’s Life and Love. But definitely sweeter than today’s second drink, to post in a few hours, and the third TRIGUN Old-Fashioned/Improved Cocktail drink in this mini blog series, which will be a little... sharper, let’s say. 

[drinkacefahz]

“Dangerous drinks are fun, but you could get hurt.” 

Life and Love | ABV: 33.64% | Yield: 3.30 fl oz | Whisky, Improved Whisky Cocktails, Dessert Drinks, Fandom Cocktails 

Vash over the first 5 episodes of Trigun STAMPEDE, airing this season from studio Orange, goes through a lot, and I don’t think that’ll stop being the trend any time soon. You know what he deserves? A delicious, donut-themed whisky cocktail. 

In a double old fashioned glass partially rimmed with red sugar crystals, add ice, then

2 fl oz or 60ml Whisky, See below  

2 dashes preferred aromatic bitters 

2 dashes preferred Cocoa bitters

.33 fl oz or 10ml Cacao Liqueur or Creme de Cacao

.33 fl oz or10ml Honey syrup

Stir. Serve as is or with a twist of lemon, which I decided to add a whimsical cheap bright red cherry to add to the red and dessert motifs and a sprig of mint to, a little plant-cue for our plant boy. 

On selecting Whisky here: I use a local Wheat Whisky that inspired me because it specifically invoked doughtnuts on the side of the bottle. Absent this incredibly niche and limited product, my suggestions are, but not limited to: 

Bourbon: Maker’s 46 or another wheater[though in the 1998 anime, Vash drinks Wild Turkey, which is a higher-rye bourbon. I leave this to your discretion. I tried it with Yellowstone bourbon, which has a fairly similar mashbill to WT. It was pretty decent!] 

Other good options: an Irish whiskey with those shortbready notes, or Nikka Coffey Malt for a Japanese whisky. 

Other ingredients: On Gunsmoke[or No Man’s Land] valuable ingredients like cacao would probably be preserved in alcohol, whether in bitters form or liqueur form. The lack of medical supplies also means that bitters may be used to ease minor ailments in some places, as tonic bitters were historically purported -- and marketed -- to do. In fact, even liqueurs like creme de cacao were originally produced seeking medicinal benefit! For sweetner, episode 24 of the 1998 anime shows Vash buying ‘honey donuts’, which makes sense -- they’ve got bugs for sure! ...Try not to think too hard about the state of bees in this biome while you’re drinking it... 

This is a strong drink, so remember Vash’s words before S1E3 ‘Peacemaker’, and live -- and drink -- in a way that lets you value life. 

“Those who make mistakes blame themselves and close their hearts. It's impossible to fix the mistake; men can't return to the past. That's why they drink. [... They do] nothing but drink, and question the glass after it's empty. "Am I wrong? Was I wrong?"’ 

[drinkacefahz]

Do you think any amateur could handle a drink like this?

Amour-propre Effervesce | Fizz, Floral, Fandom

Suletta wouldn’t drink, but Guel Jeturk would despite, imo, probably not enjoying the taste of alcohol. However, there’s a classic cocktail that's PERFECT for that -- the Ramos Gin Fizz, which I retemplated to include both an interesting purple sweetener and several layers of floral flavors including rose, with a glorious fluffy crown worthy of the Dilanza’s feather. The floral layers and variety of aromatics feels distinctly appropriate in G Witch, especially for a character like Guel. 

However, the Ramos Gin Fizz isn’t for the Miorines of the cocktail world; it requires some careful prep, and takes a lot of upper arm strength and time shaking. So much like Guel had some... mechanical assistance imposed on him, we’re going to use a great hack established by famous cocktail bar Death & Co. We are going to use a whipped cream dispenser and force-nitro the cocktail to emulsify and foam up, without the hellish amount of shaking. However,  it’s important to follow these instructions carefully.

Note: Alternate creams/vegan foaming agents may not provide the desired effect, due to the importance of the proteins in both the cream and the egg white. If you want to make this a mocktail, you can use your favorite tea in place of gin and omit the creme de violette. 

SPECIAL EQUIPMENT: A Whipped-Cream Dispenser and Nitrous Oxide cartridges(8grm). These don’t need to be industrial grade, iSi whippers -- As long as its not the style marketed as the “Easywhip” with the spout right on top, look below for an example of the shape it should be. These can be bought online, or at culinary supply stores, or your local tobacco/vape shop or adult novelty store. Please DO NOT POINT TOWARDS SELF OR OTHERS WHILE SCREWING IN THE GAS CANISTER, AND ALIGN THE THREADING ON THE CANISTER HOLDER CAREFULLY TO MINIMIZE RISK OF VENTING COLD GAS FROM AN IMPROPER PUNCTURE. 

Step 1: Place serving glass in freezer. 

Step 2. Place the following ingredients in your whipped cream dispenser. 

2 fl oz or 60ml Gin 

0.5 fl oz or 15 ml Lemon Juice

0.5 fl oz or 15 ml Lime Juice

1 Dropper Bittermens Orange Cream Citrate*

.75ml Old Forester Hummingbird Rose & Citrus Bitters [or 2 dashes preferred floral bitters]

0.33 fl oz or 10ml Creme de Violette

1 fl oz or 30ml Blueberry Puree Syrup (I used Reál) 

1 Egg White or 20ml liquid pasteurized egg white

0.75 fl oz or 22.5 ml Heavy Cream

1 drop Orange Blossom Water

1 drop Rosewater

*You can substitute 1 dash orange bitters[Angostura Orange preferable] and 3 drops vanilla extract if necessary or just omit

Have glass ready to receive. 

Add a couple ice cubes and screw on cap tightly. Take 1 8 gram nitrous oxide charger. Common brands include Whip-Its, Bestwhip, and Leland. Insert charger into holder and screw in until you hear it vent into the dispenser.  Give it a few gentle shakes. 

Add about half an ounce of chilled seltzer or soda water to the bottom of frozen glass.  Turn whip cream dispenser so spout is directly facing down and gently -- GENTLY -- press the lever to release. It should take about a minute or so to mostly fill the glass.

After filling or mostly filling the glass, let sit for 2-4 minutes, ideally in freezer. Then make small divot  in foam and slowly pour in about .5-1 ounces or so of soda water. The foam should rise and not collapse if properly made and a straw inserted should stand up straight. 

Lastly, if you desire, as a little nod to Guel’s iconic look, use an atomizer or spray bottle to spritz Peychaud’s bitters on top of the foam. Serve with a spoon to enjoy all the foam. 

Credit is due to Death & Co for originating the nitro-Gin-Fizz, David Wondrich’s Imbibe for all I could ever want or need to know about Fizzes, and this Cocktail Contessa Mocktail for the blueberry syrup inspiration. 

[drinkacefahz]

hiii hi can you make a sasuke drink?? :D

Hello! I am not _super_ familiar with Naruto-- it's been...a very long time since I read any but I can put it on the to-research list to try to make a recipe!