This is how my cooking is, leading up to Thanksgiving. All of the cooking effort goes into the feast and leaves nothing, and all the refrigerator space used so can't even make a big pot of chili (the meal everyone will happily eat for a week straight). I have laid in sandwich supplies and grits and eggs.
It’s not a cocktail but I just finished my last Octoberfest. I usually buy the last bit I can find at the store as it’s my favorite but seasonal (clearly)
One of my favorites but I can sometimes find Campari syrupy so passing on some totally unrequested advice to suggest an aperol boulevardier. One of my sippin staples
I made a quick supper that involved egg yolks (kimchi butter noodles) and so wanted a drink with egg white. Saw this on the Four Roses website, adjusted it a little for my known preferences (less sweet, more whiskey) I wouldn't say this is better than just using amaretto or apricot, the amaretto wants to dominate. But it is good. I think replacing the amaretto with an Amaro (like a paper plane variation) would be more balanced.
A Sunday highball. Coconut rum and some Heirloom Pineapple Amaro, little bit of lime, in a soda I frankensteined out of the end of a bottle of ginger beer, end of a bottle of tepache and end of the the pineapple juice, have been adding to it all week as things run out. It's great and a little bit alcoholic itself at this point.