05-27-2024

This Last Word riff was created in 2020 by Matthias Soberon (@servedbysoberon). I have so many cocktails saved on my phone (thanks to drinkstagram) and I’m finally working my way through reshaking them. It is similar to a Nuclear Daiquiri, but falernum is subbed out for two types of syrups. Cheers y’all!

05-26-2024

This drink was created by Sother Teague (@creativedrunk) for a Doom Tiki’s pop-up (New York City). This tiki drink is packed with flavor. The cachaça is crisp and the amaro and Chartreuse bring a nice richness. Cheers y’all!

05-25-2024

To be honest, I love clarifying cocktails. The science behind it is fun. They are shelf-stable. It’s easy to do. You get a nice mouthfeel from it. Clear ice is lovely. Cheers y’all!

05-24-2024

This revamp of the classic Carajillo is by Nicholas Torres of True Laurel (San Francisco, CA). In this version, Torres adds scotch, which brings a slight smokiness that plays well with the Spanish spiced vanilla liqueur (Licor 43). The scotch does not dominate, so don’t be afraid to try this! Cheers y’all!

05-23-2024

This drink was created in 2015 by Peter Hill (@miesvanderdro). The drink and its name was inspired by a trip he took to Toronto (which he says he had no expense account). This equal parts sipper has molasses, apple, and spices. Absinthe and orange oil invite you to take a sip. Cheers y’all!

05-22-2024

Today was my 4th commencement as a college professor! Let’s celebrate with a Chartreuse cocktail! This cocktail comes from Andrew Volk of Hunt + Alpine (@huntandalpine) in the other Portland (Maine). This Last Word riff subs out maraschino and takes it down the sour route. I love how gin forward this variant is. Cheers y’all!

05-21-2024

This daiquiri riff is by Matthias Soberon (@servedbysoberon). I can count on one hand how many drinks I’ve had with kiwi in it, and this needs to change! As Matthias says, the only downside here is a clogged strainer. You could make a kiwi syrup, but there’s something fun and tangy about muddled fruit. Give the hairy skinned fruit a chance. Cheers y’all!

05-20-2024

Barlow Gilmore (@theweekendmixologist) posted this Piña Colada riff and I had to make it. A timely post as I finish year 4 of being a professor. The absinthe and Chartreuse add layers of complexity and herbal notes, which helps with grading. Cheers y’all!

05-19-2024

This classic cocktail is a twist on another classic: the Sidecar. Named after the popular tourist destination in Paris, this cocktail was first featured in the 1925 book, “Drinks - Long and Short,” by Nina Toye and Arthur H. Adair. Perfect after dinner and worthy of breaking out that Chartreuse for! Cheers y’all!

05-18-2024

This drink has circled the internet for a while, but I stumbled across through Justin Sajda (@thirstywhale_). Justin describes this as the bourbon cocktail made for folks who say they don’t like whiskey. This is perfect for summer entertaining! Add an optional pinch of salt to make the flavors pop. Cheers y’all!

05-17-2024

This drink is by Brett (@mvspeakeasy) and is everything you want in a summer cocktail. He brings all of the tropical tiki flavors (banana, coconut, pineapple, passionfruit) to one drink. The base is a pineapple rum (I’ve used both Doctor Bird higher ABV and Plantation). Cheers y’all!

05-16-2024

This drink was created in 2008 by Alex Day at Death and Co (@deathandcompany). Day named this cocktail after Dutty Boukman, a Haitian priest who started the Haitian slave revolt in 1791. The daiquiri template is so fun to riff on and here Day adds a split base of rum and cognac. The lime juice cuts through the cinnamon and Cognac and gives the drink an “unexpected astringency,” which keeps it light and refreshing. One of my favorites! Cheers y’all!

05-15-2024

Here is yet another espresso martini riff I created. I came up with this while listening to Self Care by Mac Miller (RIP). The foam (recipe by @thebittergringo) is made by combining all ingredients and using a milk frother or you can use an iSi whipper. If you haven’t noticed, I love Tiki Bitters (Bittermens is my go to brand!). Cheers y’all!

05-14-2024

This is a cocktail by my friend Isaiah LaBelle (@onesipclub). This split base sour uses almond syrup to sweeten it up. Jamaican rum has a nice funk that pairs well with the spice of rye. Tiki bitters can transform a cocktail and are worth getting. Nutmeg is an olfactory must. Cheers y’all!

05-13-2024

This recipe is by the brilliant Erick Castro-Diaz (@hungrybartender), who created the drink for his Polite Provisions bar in San Diego, CA. This piña colada riff subs out rum for the delicious (and now hard to find) Green Chartreuse. Since I just scored a bottle over the weekend, what better way to put it to use? Cheers y’all!

05-12-2024

A Batida is a popular Brazilian cocktail made with the national spirit, cachaça, a type of distilled spirit made from fermented sugarcane juice. It's like the cousin of rum and adds a unique flavor to any drink. I stumbled across this first at Hale Pele (Portland, OR), where they add tangy passionfruit to the mix. Cheers y’all!

05-11-2024

This cocktail was created in 2006 by bartender Audrey Saunders at Pegu Club (New York City). This is a great example of taking a classic cocktail (Southside) and adding one ingredient (absinthe) to add an extra layer of complexity. The name is a nod to the late 1800s French architecture, where folks used to sip absinthe. Cheers y’all!

05-10-2024

This espresso martini riff comes from Leandro DiMonriva (@theeducatedbarfly). Aquavit is a Scandinavian spirit distilled from potatoes or grain, which is then redistilled with a number of flavors, but most importantly caraway or dill. Originally, it was praised for its apparent medicinal properties in the 1500s. Cheers y’all!

05-09-2024

This tropical cocktail was created by Chase Hoffman (@cnh.photo). I hope this finally convinces you to go buy some quality banana liqueur (Giffard and Tempus are great). There’s so much tropical spice from the falernum and Angostura here. Cheers y’all!

05-08-2024

This Last Word riff was created by Isaiah LaBelle (@onesipclub). Here, Isaiah swaps out maraschino for a red bitter liqueur (Campari). The orgeat (almond syrup) introduces some sweetness that calms down the bitterness from the Campari. It also adds a nice mouthfeel to the cocktail. Cheers y’all!