03-08-2024

If you really want to make a delicious espresso martini, swap out that vodka for a different base spirit. Here, I chose cognac, which pairs well with chocolate. I love adding Bittermens Tiki bitters whenever I can. The cinnamon and allspice flavors really add an extra layer here. Cheers y’all!

03-07-2024

This cocktail was created in 2016 by Freddie Sarkis at the Broken Shaker (Chicago, IL). This daiquiri is a wonderful introduction to rhum agricole — a sugar cane juice based rum originating from the French Caribbean islands. It has a distinct grassy/vegetal taste to it. Though not the main ingredient here, it dominates. Cheers y’all!

03-06-2024

I was originally planning on making and clarifying Justin’s (@thirstywhale_) Last Buzz. Then, for some reason, I reached for Fernet instead of Yellow Chartreuse and made this concoction. This packs a punch of bitterness that is mellowed out with some honey and clarification. Cheers y’all!

03-05-2024

This drink was created by Shannon Mustipher, who made the drink for Glady's (now closed; Brooklyn, NY). Mustipher, author of the must-have book, “Tiki: Modern Tropical Cocktails,” combines spice of rye with banana, pineapple, and heavy bitters. Cheers y’all!

03-04-2024

This cocktail was created in 2003 by Marco Dionysos for a Chartreuse cocktail competition. What makes this story even better is that Dionysos was going to sit out of the competition. He finally reconsidered after the organizer convinced him to reenter. Because of this, we have this underrated tiki modern classic. Cheers y’all!

03-03-2024

This cocktail was created in 2008 by Alex Day for Death & Company. It was Day’s first drink he created for Death & Co, and of course, he had to break some rules — the use of fresh orange juice in a stirred cocktail. “It turned out delicious enough to not get me fired.” Cheers y’all!

03-02-2024

Meet a classic twist on a daiquiri. This cocktail was published by Harry Craddock in 1930 in his book, “The Savoy Cocktail Book.” The template is very similar to a classic daiquiri, but orange bitters, lemon, and absinthe make it stand out. Please don’t forget the nutmeg! Cheers y’all!

03-01-2024

This drink was created by Chip Tyndale of Dutch Kills and Flatiron Lounge in New York, and is a riff on the classic, Between the Sheets. In Tyndale’s version, he swaps orange liqueur for banana and adds some Angostura bitters and fresh nutmeg. Cheers y’all!

02-29-2024

This cocktail was created by Beth Dixon of Pasture (Richmond, Virginia). This drink is a riff on the Jungle Bird where here gin replaces rum and orgeat replaces simple/demerara syrup. Dixon describes it as a love child between a Mai Tai and a Negroni. I’m always here for a tropical gin drink! Cheers y’all!

02-28-2024

This is an original that I felt encapsulates spring. I went with a floral gin and used a delicious amaro from Accompani (@drinkaccompani). Mari Gold is a light and bright amaro that has flavors of orange and gentian. The cucumber brings freshness, and the honey balances the bright lime. Cheers y’all!

02-27-2024

Tiny cocktails need more love! You may have seen the Snackerac, Snaquiri, Tiny ‘Tini, among others on a number of pages (like @highproofpreacher and @holycityhandcraft), so I had to make the Mini Mai Tai. Thanks to the help of folks on Threads (shoutout @epicfahl) for helping me with a name for it. This is perfect for folks who want to drink less or a great welcome drink to those at a get together or dinner party. Cheers y’all!

02-26-2024

This Negroni riff was created by my friend Morten Krag (@thecocktail.blog). Who can say no to a banana Negroni appropriately named after the species name for banana?! Instead of Campari, a split of a sweeter Aperol and banana liqueur are used. To help balance the extra sweetness, there’s a heavier pour of gin. I’m not going to lie, I made a second one right after finishing this! Cheers y’all!

02-25-2024

This cocktail was created by Troy Tingling of The Rum House (New York City). This is very much a Jungle Bird that took a twist and went the sour route. The egg white gives this tropical drink a nice little, but of course you can always use aquafaba or other foamer. Cheers y’all!

02-24-2024

This is a fun espresso martini riff I created that is inspired by the Rye Tai and Espresso Martiki. The spice of the rye works so well in tropical drinks. And, believe it or not, pineapple and coffee are a lovely combo. If you’re wondering which pineapple liqueur to use, Giffard Caribbean Pineapple is my go-to. Give this one a reshake! Cheers y’all!

02-23-2024

Let’s take the classic martini to New Orleans. This cocktail was created in the 1940s at Lafitte’s Blacksmith Shop in the Crescent City. The absinthe addition as opposed to bitters is traditional of many NOLA classics. This dry martini variant would pair beautifully with some fresh oysters 🤤 Cheers y’all!

02-22-2024

This classic was first mentioned in 1895 when featured in George Kappeler’s, “Modern American Drinks.” The drink uses two French herbal liqueurs that pair well with the notes of apple from the brandy. Most specs I see do not include cognac as well, so this is a recent addition that likely helps balance the sweetness of the liqueurs. Cheers y’all!

02-21-2024

Happy World Margarita Day! This is my go-to recipe for a margarita. This recipe was created in the late 1980s by Julio Bermejo and named after his family's Mexican restaurant and bar in San Francisco, CA. It’s simple and it’s delicious. I often find myself keeping my margaritas to three ingredients instead of adding an orange liqueur. Cheers y’all!

02-20-2024

This drink was created by Mickaël Lenin at Ancestral (now closed) in Wellington, New Zealand. I love the play on words in the name. It resembles a Blood and Sand with the scotch and orange. Fernet gives it herbal notes which pairs with the smoky scotch. Maple brings it all together. Cheers y’all!

02-19-2024

I found this Corn ‘n’ Oil riff by Jon and Siobhan (@subtletiki) and had to reshake it. This is built in the glass, and involves stirring to get a nice frosty glass before adding even more crushed/pebble ice. Nixta is a Mexican corn liqueur with a nutty taste — a fun one to add to the bar! Cheers y’all!

02-18-2024

This drink was created by Matthias Soberon (@servedbysoberon). It’s not often I find recipes calling for blood oranges, which give drinks such a beautiful color, that I had to make it. You should use your favorite unpeated scotch (perhaps something with a winter spice or butter vibe). Cheers y’all!