01-11-2025

Created by Scott Teague (@scottjamesteague) in 2015, this Death & Co. cocktail was made to be undeniably delicious. Teague shared it with David Kaplan and Phillip Kirschen-Clark, whose feedback inspired serving it over a BFC with soda, giving it an effervescent edge that made it a Death & Co. classic. Cheers y’all!

01-10-2025

If you’ve never made this before, you’re missing out. The Saturn is by far the most popular gin-based tiki drink (and my partner’s favorite). In a rum-dominated field, this one stands out. I love trying all the variations when out and about with my partner. This can be served blended, shaken on crushed ice, or up. Cheers y’all!

01-09-2025

I’ve had this idea in my head for a while to combine a Clover Club and Ramos Gin Fizz (named after the song by Zach Bryan). It’s creamy, tart, and has a soft fizz. The absinthe isn’t traditional in either, but it steps in where orange flower water usually goes to keep it interesting. Cheers y’all!

01-08-2025

This cocktail is by Clay Kirkland (@wisecraft_mixology) and is their take on a rum old fashioned. What originally started out to them as a sweet old fashioned was tweaked by the addition of a bitter red liqueur (Campari). I’m obsessed. I have now made this several times and hope you do too. Cheers y’all!

01-07-2025

This cocktail was created by Elliott Clark (@apartment_bartender) and found in his book, “Let’s Do Drinks.” The mix of lightly aged cognac, tart lemon, and raspberry syrup makes for a drink that feels cozy and elevated. The egg white adds that velvety texture that takes it up a notch. Make this one up for someone special or to just treat yourself this winter…this one’s ideal for those Valentine’s Day vibes, or any day you want to feel extra. Cheers y’all!

01-06-2025

This cocktail was created in 2023 by Anders Lehto (@ders.lehto) at The Wild, (Denver, CO). This Clover Club riff was made as a “stepping stone” cocktail for folks who were new to the bitter drink world. This one is also very approachable for folks who gravitate toward vodka and avoid gin. Cheers y’all!

01-05-2025

This one was sent to me by Saleh (@onlyxdiz). It’s got a rich, smoky base, with some sweetness from Nixta and champagne syrup to round it out. There’s a little cinnamon for warmth, and a touch of bitter Malört to keep it interesting. Cheers y’all!

01-04-2025

This is my riff on the cocktail I posted yesterday by Anu Shukla (Pera De Mi Ojo). Here, I swap in banana for the pear, thus giving rise to the name, “Banana of my eye,” in Spanish. Rather than allspice, I used coffee liqueur, making this reminiscent of a carajillo. Cheers y’all!

01-03-2025

This cocktail was created by Anu Shukla (@anushu802), a full-time physician and part-time cocktail enthusiast, as part of an entry for a Christmas tequila competition. His goal was to create a stirred cocktail that embodied the holiday season, which was achieved through pear, vanilla (Licor 43), and mezcal for some earthiness. Cheers y’all!

01-02-2025

Matthias Soberon’s (@servedbysoberon) take on this tiki classic reimagines Sandro Conti’s 1960s creation (Kahiki Supper Club), often mistakenly credited to Trader Vic. Swapping bourbon for a single malt and cognac, it adds depth while preserving the original’s balance of citrus, sweetness, and texture. Cheers y’all!

01-01-2025

The Clover Leaf is a minty, grenadine-sweetened sibling to the iconic Clover Club, both from the golden age of cocktails in the early 20th century. While the Clover Club gets most of the attention, this one is definitely worth reshaking for a nice aromatic twist. Cheers y’all!

12-31-2024

Today completes year three of the Daily Cocktail Series! This cocktail is a bittersweet twist on the classic Negroni. Named after the informal Italian toast (Cin Cin) meaning “cheers,” this cocktail swaps Campari for Cynar, adding depth and herbal complexity to the mix. The Cin comes from Cinzano brand vermouth originally used. Cin cin (pronounced “Chin-Chin”) to the New Year!

12-30-2024

This classic was first recorded in Jerry Thomas’s 1862 Bartender’s Guide and has gone through changes over the years. The sugar cube, doused in bitters, slowly dissolves as you drink. The initial sip is bright and effervescent, with citrus and spice notes, while the cognac adds depth / richness. The drink evolves, growing sweeter as the sugar continues to dissolve. Cheers y’all!

12-29-2024

This cocktail was created in 2016 by Dan Greenbaum at Attaboy (NYC). It is bright and herbaceous, with the smoke of the mezcal layered against the floral sweetness and subtle honey notes of the vermouth. It is balanced by citrusy Yellow Chartreuse and a touch of orange bitters. Let’s get ready for the new year! Cheers y’all!

12-28-2024

This is an original espresso martini I came up with. If you’re new here, I make far too many espresso martini variations. Using any spirit beyond vodka makes the espresso martini exponentially better. Here I use a funky Jamaican rum and pair it with some tropical spices. Cheers y’all!

12-27-2024

This was created in 2009 by Owen Westman at Bourbon and Branch (SF, CA). Originally made with ½ oz of Yellow Chartreuse, it was later adjusted to ¼ oz—a change we appreciate. Thanks to Frederic Yarm (@fredericyarm) for recommending this after I tried Death & Co’s Pete’s Word. Cheers y’all!

12-26-2024

I always love when folks send me their original recipes. This one is by Nathan Talbert, who made it while on a cinnamon, grapefruit, and Campari kick. It reminds me of a cross between a Jungle Bird and Zombie. Cheers y’all!

12-25-2024

This is one of my favorite old fashioned riffs. This cocktail was created by David Kinsey for Kindred (San Diego, CA). The name derives from the Greek Goddess and river of the underworld. The dark flavors of chocolate and coffee work so well with the richness of bourbon and allspice. Cheers y’all!

12-24-2024

This one was created in 2021 by Dzu Nguyen at Horsefeather (San Francisco). This espresso martini is assertive, but I love it. Surprisingly, absinthe and coffee make for a nice combo, and mint brings freshness. Citrus peel oils over the surface of espresso martinis is underrated and should be done more often! Cheers y’all!

12-23-2024

This cocktail was created in 2020 by Frank Audoux at the Cravan Café Bar (Paris, France). This modern sour draws inspiration from a 1920s cocktail that used similar ingredients sans lemon juice. It reads like a Last Word, but has some nice bitter notes from the gentian liqueur. Cheers y’all!