07-06-2024

This drink was created by Kyle Davidson in 2008 when given a “Dealer’s Choice” ticket while bartending. It read, “a bitter drink with rum.” Davidson liked how the Chartreuse and Cynar fight for the last word. The mint and lime add some needed freshness. A great template for riffs. Cheers y’all!

07-05-2024

This low-ABV tropical cocktail by Matthias Soberon has been perfect to battle this summer heat. He uses white vermouth (different than dry) as the base, which is swizzled (mixed) with the other ingredients. You can easily have a few without feeling sloshed. This has become a staple this summer! Cheers y’all!

07-04-2024

The Saturn is by far the most popular gin-based tiki drink (and my partner’s favorite). Here, I follow Jean-Félix Desfossés’ (@jfdesfosses) recipe, where he adds half the gin post-clarification to maintain those delicate botanical notes that are usually lost during clarification. He used Empress gin, but I instead added color with B’lure flower extract. Rum is not usually included in a Saturn, but here it helps increase the ABV and ease the clarification process. Serves three. Cheers y’all!

07-03-2024

This drink was created in 2018 by Brian Tasch at Pouring Ribbons (NYC; now closed). A London dry gin is a solid base that holds up to the chocolate and cinnamon. The bright lemon, curaçao, and fortified wine bring balance. Happy 4th of July! Cheers y’all!

07-02-2024

This is another original of mine that I created after making my Cognac competition cocktail (see: Co-Co-Coffee). This one utilizes much of the same flavors and ingredients, but reimagined as an espresso martini instead of old fashioned. You’ll be in dream land with this one. Cheers y’all!

07-01-2024

This is an original of mine I made with some ingredients that reminded me of summer. I used three spirits/liqueurs here, which paired with the burlesque bitters (hibiscus, sour berries, and a hint of peppery spice), gave rise to the name of the drink. Cheers y’all!

06-30-2024

This drink was created by Brian Maxwell (@shakerofspirits) and shows you that there are tropical/tiki drinks that can use whiskey and mezcal. This one is a flavor bomb worth trying (depending on your palate, try upping the lemon and reducing orgeat). Cheers y’all!

06-29-2024

This drink is an absolute banger! Despite seeming simple, it is so complex on the palate. The fresh passionfruit introduces a wonderful tang. I’ll be making these all summer so long as I have fresh passionfruit. There’s also something so beautiful about garnishing with half a passionfruit. The specs I used are via Difford’s Guide. Cheers y’all!

06-28-2024

This drink is by Ryan Magarian, who made it for the now closed bar Hamlet. This drink screams summer and you know I’ll be making these all season. The saltiness of the prosciutto complements the very bright, refreshing, and crushable cocktail. Don’t be afraid to dip it in! Cheers y’all!

06-27-2024

This modern classic by Phil Ward was created in 2009 at Mayahuel, an agave-centric bar in the East Village of New York (now closed). This is a slight twist on the famous Last Word; some may say it is like the Naked & Famous, though this predates the 2011 modern classic. Ward named this after the Pink Floyd album. Cheers y’all!

06-26-2024

This drink is by Matthias Soberon (@servedbysoberon), who created it during his “pirate drink making era.” This one is jam packed with tropical flavors, but rest assured it is not overly sweet. Soberon says, “This drink ain't for the faint of heart!” Cheers y’all!

06-25-2024

This drink is by Thad Vogler and was made for Beretta (San Francisco) in 2008. Mezcals are often know for their smoky notes, though many that come from single villages exhibit a fruitiness that reminded Vogler of pineapple. This naturally led him down the pineapple daiquiri route. The choice of mezcal will change the profile, so have fun with it. Cheers y’all!

06-24-2024

I entered a cognac cocktail competition. Here is my entry (reel posted on Instagram + would love your support!). I used a cacao nib-infused cognac with a hint of banana liqueur. Some cinnamon syrup and tiki bitters add depth, while the coconut coffee foam on top brings a creamy, tropical vibe. Finish with some orange peel oil (chocolate and orange are a dream combo!). Cheers y’all!

06-23-2024

This cocktail is an old one by the legend Chris Leavitt (@notjustabartender). This recipe is simple, approachable, and amazing. It was designed to be made with either a blanco tequila or a N/A tequila alternative, allowing anyone to enjoy this pineapple ginger margarita. Cheers y’all!

06-22-2024

This Jungle Bird riff is by Matthias Soberon (@servedbysoberon). I recently picked up these glasses and this recipe was calling for me to reshake it in them. This drink is essentially a Cognac Jungle Bird, where Soberon subs in pineapple liqueur for the juice. Ginger acts as a bridge between the cognac and biter Campari. Cheers y’all!

06-21-2024

Created in 2016 by David Valdez at Simbal (Little Tokyo, Los Angeles; now closed), this refreshing summer drink was listed as “Sandia Negroni.” Despite not being a Negroni, it is a cross-cultural mash-up: an Italian name with Mexican liquor from a Southeast Asian restaurant in a Japanese-American neighborhood. Cheers y’all!

06-20-2024

I recently saw Barlow Gilmore (@theweekendmixologist) post this Oaxaca Old Fashioned riff and I had to restir it. Here, Gilmore adds notes of chocolate with crème de cacao as the sweetener. Añejo tequila has been aged longer than the usual reposado used in a Oaxaca OF. Remember to express your oils! Cheers y’all!

06-19-2024

This clever cocktail is by @empirebrickofgin. This is the season for blue drinks, so get some blue curaçao, or better yet, dry curaçao (which is usually higher quality) and make your own blue with some food coloring 😉 It is best to use a fruity/funky rum here. Cheers y’all!

06-18-2024

Happy first day of summer to my northern hemisphere folks! I had to start summer with a cocktail packed with seasonal flavors. This one is absolutely crushable and perfect for a hot summer day. Thanks to @empirebrickofgin for the recipe. Cheers y’all!

06-17-2024

This cocktail has a unique history about when and where it was originated. To keep it simple, this was created in 1894 by the inventor of the Bamboo Cocktail (Louis Eppinger) at The Grand Hotel in Yokohama, Japan. This classic gin drink is frothy and smooth with subtle notes of pomegranate. Cheers y’all!