03-28-2024

This classic tiki cocktail was created at the Queen’s Park Hotel in Port of Spain, Trinidad (around 1895). In 1946, Victor Bergeron (Trader Vic) described it as, “the most delightful form of anesthesia given out today.” You can consider this a dry and more complex mojito. Cheers y’all!

03-27-2024

The Last Word is one of the most famous equal parts cocktails in the world. In addition to being popular, it is one of the most riffed drinks (Final Ward, Paper Plane, Naked & Famous, etc.). Most every bar has a riff or the OG on their menu. Try making this in a 3:2:2:2 ratio to let the gin shine. Cheers y’all!

03-26-2024

This classic tiki cocktail was reimagined by Martin Cate of Smuggler’s Cove in San Francisco. Cate bartended at Trader Vic’s where this was a popular drink by staff and guests. This tiki drink has a relatively short ingredient list, but Cate says still achieves depth and richness. Cheers y’all!

03-25-2024

This modern classic was created in 2007 by Phil Ward at Death & Co. At the time, not many cocktails used agave spirits (beyond shots and margaritas); this soon changed across the world. Ward doesn’t recall who he made his first Oaxaca OF for, but he did remember the drink as a “right-off-the-cuff humdinger.” Cheers y’all!

03-24-2024

Originally from Cuba, the Mojito is a cocktail loved by so many across the world. Though it is popular, it can easily be butchered. A good mojito should be light and refreshing with a hint of mint that doesn’t overpower the unaged rum and lime. Lightly muddling your mint is key! Cheers y’all!

03-23-2024

A well-made margarita is delicious! Unfortunately, this simple cocktail is often bastardized with the use of sour mix 🥴 Thus, many folks are turned off by them. Dare anyone says “strawberry margarita” without someone quivering with the thought of a blended sweetened mess. Please always use fresh citrus. Cheers y’all!

03-22-2024

This drink is one of the most popular cocktails at San Francisco’s Trick Dog. I was told it was created by Morgan Schick, who oversaw the bar at the time. The flavors all work together and you get a nice mouthfeel from the foam. Cheers y’all!

03-21-2024

This drink comes from one of my favorite bars: Cure in New Orleans. Rhiannon Enlil created this and the recipe is found in Cure’s book. This is a variation of the classic Daisy template, and a nod to the Daisy de Santiago (Yellow Chartreuse) and Bee’s Knees. Cheers y’all!

03-20-2024

My partner told me to make him a pretty gin and tonic with a tropical twist. This is what I created. For this, I used a botanical gin and Giffard Caribbean Pineapple. Absinthe and gin make a lovely combo (hello Corpse Reviver No. 2). I wanted to bring some color, so I added a few drops of B’lure. Cheers y’all!

03-19-2024

This is my sixth espresso martini variant I’ve posted this year. Are you tired of them yet? Good, because I’m still going to post them. This original is a nod to Brazil’s sugarcane distillate cachaça (think Brazilian rum) — the main ingredient in caipirinhas. Cheers y’all!

03-18-2024

This is a delicious agave sipper by my friend Morten (@thecocktail.blog). This a straight forward and gently smoked treat for you on this Wednesday. Consider this a spring agave old fashioned. Cheers y’all!

03-17-2024

This old fashioned inspired cocktail is by my friends Isaiah (@onesipclub) and Paul (@theaussiebartender). I love they used a split base here of rye and rum (more folks should try this). This is packed with wonderful notes of spice, banana, and chocolate. Cheers y’all!

03-16-2024

This drink was created by Sam Penton (2019). At the time, everyone wanted a tequila cocktail, so this recipe came from him wanting to have the most popular drink on the menu. This Daiquiri and Clover Club hybrid was secretly named for the nickname he had for his partner. Cheers y’all!

03-15-2024

I made this up the other day for National Espresso Martini Day. This was inspired by a coconut mocha I used to order years ago. The toasted coconut syrup (Liber & Co) and cocoa bitters work well together here, and the salt helps accentuate the flavors. Cheers y’all!

03-14-2024

This drink was created by Scott Teague during a snaquiri session (2014; Death & Co: Welcome Home). It was tradition at Death & Co to share a round of daiquiri shots before shifts began. “Where everyone else called our impromptu snaquiri sessions ‘gangster Daiquiri time,’ I maintain that it's ‘gangster time Daiquiri.’” Cheers y’all!

03-13-2024

This cocktail was created by Adam Wild (@drinksbywild) and is a riff on a Mai Tai. The name for this drink is French for “the best,” which is a nod to Mai Tai translating to something similar in Tahitian. Here rum is swapped for the apple brandy Calvados, and lemon is used instead of lime, which pairs perfectly with the apples. Cheers y’all!

03-12-2024

This cocktail is by Ryan Margarian, co-founder of Aviation Gin and one of my favorite Portland places, Oven and Shaker. The key to this is a high quality spicy ginger syrup. For rum, Margarian prefers Plantation Original Dark and OFTD. Cheers y’all!

03-11-2024

Say hello to this wonderful martini variation that dates back to 1949, where it was featured in, “Esquire’s Handbook for Hosts.” This martini has notes of honey and herbs that come from the Bénédictine, but don’t worry, it’s not sweet! Express the lemon peel oils over the surface to brighten the cocktail on the nose. Cheers y’all!

03-10-2024

This cocktail was created in 2005 by Gregor de Gruyther at LAB Bar (London, England). John Garuku, bar manager at the time, says De Gruyther was looking to deepen the Daiquiri experience. Unfortunately, De Gruyther passed in 2009, but his cocktail lives on. I made one last night as I watched Oppenheimer sweep the Oscars. Cheers y’all!

03-09-2024

Move over espresso martini, the Carajillo will be your new favorite coffee cocktail. The Carajillo is one of the most popular drinks in Mexico and Brazil. Sometimes you see it layered, recently you see it shaken (who can say no to that foam?!) This version by Anders Erickson adds tequila, which is not traditional, but oh so delicious. Cheers y’all!