06-25-2024

This drink is by Thad Vogler and was made for Beretta (San Francisco) in 2008. Mezcals are often know for their smoky notes, though many that come from single villages exhibit a fruitiness that reminded Vogler of pineapple. This naturally led him down the pineapple daiquiri route. The choice of mezcal will change the profile, so have fun with it. Cheers y’all!

06-24-2024

I entered a cognac cocktail competition. Here is my entry (reel posted on Instagram + would love your support!). I used a cacao nib-infused cognac with a hint of banana liqueur. Some cinnamon syrup and tiki bitters add depth, while the coconut coffee foam on top brings a creamy, tropical vibe. Finish with some orange peel oil (chocolate and orange are a dream combo!). Cheers y’all!

06-23-2024

This cocktail is an old one by the legend Chris Leavitt (@notjustabartender). This recipe is simple, approachable, and amazing. It was designed to be made with either a blanco tequila or a N/A tequila alternative, allowing anyone to enjoy this pineapple ginger margarita. Cheers y’all!

06-22-2024

This Jungle Bird riff is by Matthias Soberon (@servedbysoberon). I recently picked up these glasses and this recipe was calling for me to reshake it in them. This drink is essentially a Cognac Jungle Bird, where Soberon subs in pineapple liqueur for the juice. Ginger acts as a bridge between the cognac and biter Campari. Cheers y’all!

06-21-2024

Created in 2016 by David Valdez at Simbal (Little Tokyo, Los Angeles; now closed), this refreshing summer drink was listed as “Sandia Negroni.” Despite not being a Negroni, it is a cross-cultural mash-up: an Italian name with Mexican liquor from a Southeast Asian restaurant in a Japanese-American neighborhood. Cheers y’all!

06-20-2024

I recently saw Barlow Gilmore (@theweekendmixologist) post this Oaxaca Old Fashioned riff and I had to restir it. Here, Gilmore adds notes of chocolate with crème de cacao as the sweetener. Añejo tequila has been aged longer than the usual reposado used in a Oaxaca OF. Remember to express your oils! Cheers y’all!

06-19-2024

This clever cocktail is by @empirebrickofgin. This is the season for blue drinks, so get some blue curaçao, or better yet, dry curaçao (which is usually higher quality) and make your own blue with some food coloring 😉 It is best to use a fruity/funky rum here. Cheers y’all!

06-18-2024

Happy first day of summer to my northern hemisphere folks! I had to start summer with a cocktail packed with seasonal flavors. This one is absolutely crushable and perfect for a hot summer day. Thanks to @empirebrickofgin for the recipe. Cheers y’all!

06-17-2024

This cocktail has a unique history about when and where it was originated. To keep it simple, this was created in 1894 by the inventor of the Bamboo Cocktail (Louis Eppinger) at The Grand Hotel in Yokohama, Japan. This classic gin drink is frothy and smooth with subtle notes of pomegranate. Cheers y’all!

06-16-2024

This drink is by Brenton (@cheerstohappyhour), who created it in 2021. This cocktail is a great way to introduce folks to mezcal that might be put off by the smokiness of it. You still get some smoke, but it’s lightened by the creamy coconut. Plus, look at that color! Cheers y’all!

06-15-2024

This Negroni riff is by my friend Isaiah LaBelle (@onesipclub). You still get that quinnesential bitterness of a Negroni thanks to the Campari, but you also get some banana sweetness that is balanced with the sour lemon. You’ll want a high quality banana liqueur here. Cheers y’all!

06-14-2024

Meet a stirred classic cocktail from Cuba. This one was created in the 1910s in Havana. It has been described as the Cubanized answer to the Manhattan. As with many classics, the specs have changed over the years and from palate to palate. It is traditionally made with Cuban rum, but I encourage you try a wide variety of white or lightly aged rums. Cheers y’all!

06-13-2024

This drink was created by Ben Long at the John Dory Oyster Bar (NYC; now closed). He was mentored by late bar legend Sasha Petraske. He wanted to show that mezcal did have a place in cocktails (a rarity at the time). Shaking with the peel (regal shake) is a wonderful way to add flavor. Cheers y’all!

06-12-2024

The Absinthe Frappé is a classic from the 1870s where it is said to have been created by Cayetano Ferrer at Aleix’s Coffee House (New Orleans; now Old Absinthe House). The original is made with absinthe, sugar, and soda water; this version by Jordan Hughes (@highproofpreacher) adds almond and lime, which pair well with the green fairy. Cheers y’all!

06-11-2024

This equal parts cocktail was created by Devon Tarby (@tarbyparty) for Death & Co. (@deathandcompany). This bright cocktail is perfect for summer as it’s packed with grapefruit, herbal notes, and fresh lemon. Darby mentions that you can swap out the gin for any clear spirit (mezcal and pisco are highly recommended). Cheers y’all!

06-10-2024

This mojito is from Fairweather in San Diego. I found it appropriate to reshake and post as we head out today to San Diego for a few nights. The addition of dry vermouth mellows it out and the bitters are reminiscent of a Queen’s Park Swizzle. Cheers y’all!

06-09-2024

This beautiful concoction was created by Anders Erickson. Some days you just want a creamy cocktail and this is when you should have a flip. Flips are cocktails that contain a full egg, giving it a delicious decadence. A full ounce of bitters packs a lot of flavor and spice, making it perfect for dessert! The drink is meant to be garnished with a grated coffee bean, but I (accidentally) went with cinnamon…still delicious! Cheers y’all!

06-08-2024

Meet another corpse reviver! This riff comes from San Francisco’s Rickhouse (@rickhousebar). This one is light, refreshing, and a bit tropical with the addition of pineapple syrup. The syrup mellows out the drink, which makes it dangerously crushable. The absinthe is prominent on the nose as you sip. Cheers y’all!

06-07-2024

Meet an equal parts classic cocktail that is light, crispy, and herbaceous. This cocktail has an origin story of being perfect for a hangover cure. In fact, the 1930 Savoy Cocktail Book states, “Four of these taken in swift succession would unrevive the corpse again.”. Cheers y’all!

06-06-2024

Meet the classic cocktail that is often forgotten because the prevalence of its sibling, Corpse Reviver No. 2. Honestly, I think this one might be my favorite. It is said that Frank Meier created it in 1920s at the Ritz Bar in Paris. Though, these specs are by Frank Caiafa, who added orange bitters to the recipe. Cheers y’all!