01-28-2024

Here’s another must try old fashioned riff. The Monte Carlo first appeared in 1948 in, “The Fine Art of Mixing Drinks,” by David Embury. Bénédictine adds some nice spices and citrus notes. It originally called for twice the amount of Bénédictine, but like with many cocktails, they (rightfully) evolve. Just make sure you use 100 proof rye here. Cheers y’all!

01-27-2024

Meet a Toby Maloney creation, author of “The Bartender’s Manifesto.” He made this for Chicago’s The Violet Hour, where he pushed the envelope on what makes a Negroni. "Naming a drink after a beloved children's book character is kind of a bait and switch. Eeyore is cute…this drink is not cute." Cheers y’all!

01-26-2024

This old fashioned variation was created in 2009 by Jason Littrell. A patron asked Littrell to make a drink that tasted like “the great American novel.” This then led to him combining Kentucky bourbon with apple brandy from America’s oldest distillery. A little scotch gives the drink a slight smoky undertone. Cheers y’all!

01-25-2024

This recipe comes from Matthias Soberon (@servedbysoberon) and named after the first woman in the Māori Legend of creation. The combo of rum and raspberry also refers to a 2009 study where scientists discovered ethyl formate in the center of our galaxy; a chemical with the taste of raspberries and smell of rum! Cheers y’all!

01-24-2024

This cocktail was created by Ivy Mix (@ivymix) for Leyenda (Brooklyn, NY) and I found the recipe in Mix’s book, ""Spirits of Latin America." In this unique twist on a mezcal Negroni, Mix blends two rums and Spanish vermouth to enhance the mezcal base, creating a funky, earthy, and bitter sipper. Cynar adds a nice bitterness, resulting in a smoky sipper with subtle fruit notes. Cheers y’all!

01-23-2024

This drink was created in 2008 by Michael McIlroy at the now closed Milk & Honey (New York). McIlroy sought to make his own neighborhood cocktail, so he named this Manhattan riff after Brooklyn’s Greenpoint area. He originally wanted to use Green Chartreuse, but realized Yellow was better suited. Cheers y’all!

01-22-2024

This is a Prohibition-era cocktail created by war correspondent and journalist Tommy Millard. The name refers to the distance one must travel to be in international waters; or, in Prohibition-era times, how far one would have to travel offshore to drink alcohol. This is a classic worth revisiting. Cheers y’all!

01-21-2024

This classic dates back to the early 1900s, appearing in Jacques Straub’s 1914 book, “Drinks.” As with many classics, they evolve. These specs are mainly based off of Simon Difford’s recipe. This version calls for a Regal Stir, which means you stir the peel with all ingredients, incorporating the oils. A favorite of mine. Cheers y’all!

01-20-2024

Welcome another classic cocktail: the Negroni. Is it good? Yes! Is it overrated? Also, yes. It is a classic equal parts drink, but I like mine best in a 4:3:3 ratio to let that gin shine. A London dry gin with prominent juniper is great here. Also, there are a number of red bitter liqueurs you can use beyond Campari - give them the time of day. Cheers y’all!

01-19-2024

This drink was created by Scott Teague in 2015 in New York. The split base of bourbon and mezcal may seem unusual, but the combo of pineapple and cinnamon brings them together, making this a refreshing cocktail. His original presentation included a fiery serve, setting a cinnamon tincture mist ablaze. Cheers y’all!

01-18-2024

This drink was created by Laura Bishop of Navy Strength (Seattle). Most recently, it was published in, “Tiki: Modern Tropical Cocktails,” by Shannon Mustipher. As you may have guessed, this is a riff of the Naked & Famous, where an overproof Jamaican rum is subbed in for mezcal to give it the funky tiki vibe. Cheers y’all!

01-17-2024

Here’s another classic cocktail with a rich history where the specs and origin are often debated. The recipe is simple, so it’s important to use fresh citrus and a high quality orange liqueur (ex: Pierre Ferrand). In the Pre-Prohibition Era, it was commonly served with a sugar rim, though uncommon now, which is why you see syrup added. Cheers y’all!

01-16-2024

Originally, an Old Fashioned was known simply as a "cocktail," made of a spirit, sugar, water, and bitters. Today, ordering an Old Fashioned usually results in a drink made with whiskey, sugar, and bitters, garnished with an orange peel and maraschino cherry. However, quality varies; some areas add muddled fruit and soda water 🥴 I was hesitant to post an Old Fashioned as it is one of the most polarizing classic cocktails because everyone thinks their recipe is the “correct” one. The ingredients I included are widely accepted, but with any drink, one should make it however they enjoy it. Cheers y’all!

01-15-2024

Here’s an espresso martini recipe by Suzy (@spiritedshaker). When I saw Jamaican rum, I just had to reshake it. Banana liqueur brings the sweetness, which pairs well with the rum base. Chocolate bitters adds some complexity and salt makes everything POP. Cheers y’all!

01-14-2024

This Last Word riff was created by Abigail Gullo at Compère Lapin in New Orleans. The build is exactly same as a Last Word, but it is finished off with some sparkling wine. The bubbles from the cava tickle your nose, giving the cocktail its name. Cheers y’all!

01-13-2024

Joaquin Simó created this in 2011. Simó was working on a Last Word riff when he first tried a Paper Plane by Sam Ross at Milk & Honey. This led him to explore more complex liqueurs like Aperol to replace maraschino. Aperol and Chartreuse are a perfect marriage; he found that Del Maguey Chichicapa mezcal worked beautifully here. Cheers y’all!

01-12-2024

Created by Martin Hudak, this is one of my favorite takes on an espresso martini. Vodka is bland, so adding pineapple rum brings depth here. Rum and coffee are a match made in heaven. The pineapple and orgeat are common ingredients in tiki culture. Don't have espresso? Use substitute cold brew concentrate. Cheers y’all!

01-11-2024

A daiquiri may be my favorite cocktail. Rum + lime + sugar is a divine combo; a template that can lead to so many variations. This drink was created by Ryan Lotz of Shore Leave (Boston). Lotz adds grapefruit, cinnamon, and mole to the mix — a nod to the classic Jet Pilot tiki drink. Cheers y’all!

01-10-2024

This cocktail was created in 2012 by Jim Meehan for Chefs Club (Aspen, CO). This drink is bright, slightly tart, and a little bitter. People describe this drink as being perfect as an aperitif on a summer evening — it is dry, but has enough sweetness from the elderflower and grapefruit to balance it out. Cheers y’all!

01-09-2024

This cocktail was created in 2011 by Ted Kilgore of St. Louis. Kilgore made this cocktail for a fellow industry member with the mindset of, “what would happen if I put all my favorite things into one drink?” Both Fernet and Chartreuse are loved by many in the industry, so what could go wrong when you add them both to a cocktail? Thankfully, it led to this legendary drink. Cheers y’all!