I had an aeropress that I loved for a similar reason. The coffee it made was always stellar and incredibly bold.

I switched to a v60 mainly because I enjoyed the morning ritual. Plus, there are some really beautiful pour over funnels out there too! The one I have is made of glass and wood.

Accidentally dumped the batch of eggnog that was this week's cocktail.....

So instead, here is a photo of my photography setup for cocktails! For lighting, I just put an led bulb in a chicken heater and duct taped some parchment paper over it. It seems to work pretty well!

Autumn Turnover:

Glassware: Coup [rimmed with sugar]

In a shaker with ice add:
1.5oz aged apple brandy
1oz fresh lime juice
0.5oz crème de cassis

Shake then strain into the glass.

Optional: Garnish with a thin slice of apple.

1/3

Mtg (commander thoughts):

I always love when a card that just got added to a deck gets to shine! I just added a Colossal Grave-Reaver, along with some other cards, to my Muldrotha deck. Wow, that card put in work over the past game!

Back when I was on twitter under the handle 'Pampered Potions', I got a commission for an old OC of mine from TheWychNSFW. I absolutely loved that commission, and it inspired me to make the initial 'Potion #32'.

2/4

Revised Potion #32:

Glassware: Coup Glass

In a shaker with ice add:
1.5oz brandy
0.5oz elderflower liqueur
1oz pineapple juice
0.75oz lime juice
0.25oz simple syrup
1 dash lavender bitters
Food-safe uncolored glitter

Shake then strain into the glass.

Float 0.5oz butterfly pea flower gin

1/4

A Fabulous Mistake:

Glassware: Something small and gorgeous

In a shaker with ice add:
1oz barrel-aged Malort
1/2oz crème de violet
1/2oz Italicus
Food-safe uncolored glitter

Shake then strain into the glass.

Top with soda water.

No garnish needed.

1/2

Manhattan:

Glass:
A coup glass

In a mixing glass with ice, add:
2oz rye whiskey
1oz sweet vermouth
2 dashes aromatic bitter

Stir then strain into a coup glass.

Garnish with a maraschino cherry.

1/2

Tropical Storm:

Glass:
A coup glass

In a shaker with ice, add:
2oz aged rum
3/4oz passion fruit liqueur
1/4oz velvet falernum
1oz fresh lemon juice

Shake then double strain into a coup glass.

Garnish with a trimmed lemon twist that is skewered on an inverted paper umbrella.

1/3

Irish coffee:

Glass:
~8oz Mug

Into the mug add:
1/4oz simple syrup
1.5oz Irish whiskey

Add hot coffee and stir, leaving a little bit of room at the top of the mug.

Fill the remainder of the mug with whipped cream.

Optional garnish:
Dust cinnamon or nutmeg over top of the whipped cream.

1/2

Suffering Bastard:

Glass:
Highball glass

In a shaker with ice, add:
1oz london dry gin
1oz brandy
1/2oz fresh lime juice
1/4oz simple syrup
2 dashes aromatic bitters

Shake then strain over ice into a highball glass. Top with ginger beer and garnish with mint.

Optionally, serve with a straw.

1/2

Martini:

Glass:
A chilled coup glass

In a mixing glass with ice, add:
2oz gin
1oz dry or blanc vermouth
2 dashes orange bitters

Stir then double strain into the chilled coup glass. Garnish with a lemon twist.

1/3

Penicillin (the cocktail):

Glass:
Rocks glass

In a shaker with ice add:
2oz blended scotch
3/4oz fresh lemon juice
1/2oz honey syrup
1/2oz ginger syrup

Shake then strain into a rocks glass over ice. Float islay scotch over the top of the drink, then garnish with candied ginger.

1/2

Salazar's Treasure
Art by @aspen062.bsky.social

Glass:
A coup glass with a salt/sugar rim

In a shaker with ice add;
1 oz floral gin
1/2 oz velvet falernum
1/4 oz fresh lime Juice

Shake then strain into the coup glass, garnish with a lime wheel and edible glitter, top with extra dry prosecco.
1/3

I was experimenting with swizzles and photography methods. I'm pretty happy with the results!

Mulled port:

Since it's approaching the end of the year, I wanted to post a winter-time recipe of mine. The sweetness of a tawny port lends well to being used as a base for other drinks, and its higher abv means that it holds up better as a hot beverage.

1/2

Berry daiquiri:

One difficulty in making cocktails can be adding additional flavors. Fruits and berries in particular can be a sticking point since making syrups with them can be a time consuming and involved process. 1/4

Happy New Year!

Since the New Year brings champagne, it feels like a good time to mention champagne glasses. Glassware can largely come down to preference, with some preferring appearance and others preferring function. I tend to lean towards the extremes of either.
1/2

Campari and tonic:

Roughly
3 parts tonic water
1 part Campari
Garnished with a lemon twist

Very refreshing with a delightful balance of sweet and bitter notes. A surprising variety of citrus notes are present as well. All of this makes for a wonderful after meal drink!