03-25-2025

This cocktail was created in 2009 by Toby Maloney, author of, “The Bartender’s Manifesto.” Maloney wanted to create a love child between a Little Italy (rye, Campari, Cynar, sweet vermouth) and a Negroni. This then led to this rich and almost savory mash-up. Cheers y’all!

03-24-2025

This spicy pineapple margarita was created by Adam Wild (@drinksbywild), and I gave it a shake a few weeks ago (see original version of the Gulf Of Mexico). This time, I thought it would be fun to clarify as the color matches the waters even more. Cheers y’all!

03-23-2025

This 19th century classic cocktail is attributed to bartender Harry Johnson. The name “Bijou” is French for jewel, and was named such because of the gem-colored alcohols used in the recipe: gin for diamond, chartreuse for emerald, and vermouth for ruby. I opted for these specs, but always go with your palate. Cheers y’all!

03-22-2025

This cocktail comes from the brilliant Matthias Soberon (@servedbysoberon). I’m going to keep this short and sweet. This one screams spring and summer with all the citrus. Make it. Be happy. Cheers y’all!

03-21-2025

This cocktail was created by Matthew Belanger in 2015 and I found it in my copy of Death & Company: Welcome Home. This one balances rhum agricole’s grassy funk with the spice of Amaro di Angostura and the woody richness of Amburana cachaça. Bright citrus and orgeat add depth and balance, with grapefruit cutting through nicely here. Cheers y’all!

03-20-2025

This cocktail comes from Morten Krag (@thecocktail.blog), and it’s basically a smoky, corn-kissed Martini, which is right up my alley. Smoky, savory, and just a touch sweet, it’s named after the heirloom corn used for hominy. This one is a bold, unexpected twist on a classic. Cheers y’all!

03-19-2025

This classic comes from The Savoy Cocktail Book (1930) by Harry Craddock. I originally described this as basically a Sidecar that ditched the sugared rim and focused on balance. Bright, citrusy, and just rich enough from the cognac. A couple of folks then brought up the more correct comparison of it being similar to a Corpse Reviver No. 2. with Cognac and no absinthe. Regardless, this one is simple, clean, and seriously underrated. Cheers y’all!

03-18-2025

I stumbled across this cocktail, yet again, via Frederic Yarm’s (@fredericyarm) page. It was first featured in the 1936 book, “1000 Misture.” The cocktail name itself is the Italian spelling of Puerto Rico. This cocktail combines my love for stirred gin drinks and rum/tiki. I’ll be making this again and again! Cheers y’all!

03-17-2025

This smoky, herbal, and bittersweet sipper was created in 2015 by Jack McGarry at the New York City Irish bar, The Dead Rabbit. It a riff on the classic Tipperary, but with the added complexity of Campari, scotch, and touch of cinnamon. Cheers y’all!

03-16-2025

I found this one on the amazing Leandro DiMonriva’s (@theeducatedbarfly) page. He mentioned that he stumbled across it some time ago but can’t pinpoint the creator. It’s a beautifully balanced, floral-leaning gin cocktail with just enough bitterness from the Aperol to keep it from being too sweet. The absinthe rinse adds a subtle layer of herbal complexity. Cheers y’all!

03-15-2025

Dry gin keeps things crisp, letting the matcha and espresso pop without being overpowered by floral notes. Meletti’s vanilla and herbal bitterness adds depth, and plays well with the earthy matcha. I would avoid floral or super piney gins, as they can clash with the flavors. Cheers y’all!

03-14-2025

Sometimes the pot of gold is just a perfectly clarified cocktail. This one is my take on a milk punch using that nostalgic cereal milk. The matcha and Chartreuse bring herbal depth, while the milk wash smooths everything out into a magically clear, silky sipper. Cheers y’all!

03-13-2025

This equal parts cocktail was created by Richie Boccato at Milk & Honey (NYC). This one is proof that sometimes, beauty is the only good thing lately. The ingredients come together in a delicate yet complex balance. A little floral, a little citrusy, and just enough to make the day feel a little less dull. Cheers y’all!

03-12-2025

This is an original of mine and I promise you that it works. The caraway and dill notes of the aquavit complement Malört’s bitterness, while the cinnamon syrup softens the bitterness. I always like expressing some citrus oils over an espresso martini. Cheers y’all!

03-11-2025

This one was created in 2017 by Doug Phillips for The Whistler (Chicago, IL). This smoky, fall/winter twist on a Piña Colada will help prepare you for warm weather ahead. Scotch works so well in tropical drinks. Cheers y’all!

03-10-2025

I found this cocktail on Frederic Yarm’s page and had to reshake it. He found it via Reddit, where a user described it as a riff on the Industry Sour, Chicago style. Malört is a brutally bitter Chicago classic (Swedish-style wormwood liqueur), an industry hazing ritual, and a badge of honor for the bold. Cheers y’all!

03-09-2025

This tiki cocktail was created by Chad Austin at Lono in Hollywood. Perhaps this is a riff on the Cobra’s Fang, as the name and ingredients have similarities. The funky rum and herbal Chartreuse are winners here. Cheers y’all!

03-08-2025

This is a fresh twist on the classic Manhattan. Created at Milk & Honey (NYC) by Sam Ross and Sasha Petraske, it takes the Manhattan in a lighter, floral direction. Rye, Amaro Montenegro, dry vermouth, and a touch of cucumber make for a stirred-down sipper that feels just right for warmer weather. Cheers y’all!

03-07-2025

This one was created by Eric Henry in 2012 at The Whistler in Chicago. A bold twist on a whiskey sour, it layers rye spice with Montenegro’s herbal sweetness and Luxardo Bitter’s citrusy bite, rounded out by demerara, Angostura, and citrus. Cheers y’all!

03-06-2025

This one was created by Jordan Hughes (@highproofpreacher). As I’ve said, a daiquiri is (one of) my deathbed cocktail(s). The fat wash here adds a nice mouthfeel and coconut flavor. Amaro adds a layer of complexity with its bittersweet citrus and vanilla notes. Cheers y’all!