08-04-2024

This cocktail was created by Sean Traynor for Counter Intuitive (Scottsdale, AZ; now closed). This sipper takes advantage of a split base, where the spices of the bourbon complement the richness of the rum. It may sound weird, but coffee + pineapple are a dream duo, bringing it all together. Cheers y’all!

08-03-2024

This is an original of mine that is inspired by a fernet cocktail called an Alligator. Fernet is polarizing: some people love its bold, complex taste, while others find it overpowering. It's traditionally consumed as a digestif, though my go-to dive bar drink is Fernet & Coke. Here it is served as a faux tropical drink. Cheers y’all!

08-02-2024

This classic tiki drink was created by Don the Beachcomber to celebrate victory during WWII (three dots and a dash is Morse code for “V”). If you haven’t had this one before, I highly encourage it! I decided to clarify it, so I can have a batch on hand. Cheers y’all!

08-01-2024

This cocktail is by the brilliant Ivy Mix, who created it at her bar Leyenda (Brooklyn, NY). Her inspiration for this cocktail was the New York Sour, but she wanted to put her own twist on it. I then decided to clarify it! Cheers y’all!

07-31-2024

This cocktail was created by Jacob Grier and is one of his favorite cocktails featured his cocktail book, Raising The Bar. He created the drink while bartending an event in Mexico. The combo of tequila, lime, and honey are a no-brainer, but what makes this unique is the bitter Campari and herbal Chartreuse. Cheers y’all!

07-30-2024

This is an original of mine that I am super happy with. It is a daiquiri of sorts, where I use a fat washed rum, giving the it a smooth mouthfeel as well as coconut flavor. The agricole, even though only a half ounce, adds a layer of grassy notes. The name is a play on my hometown. Cheers y’all!

07-29-2024

This Last Word variation is by Adam Robinson, and I came across it in the cocktail book, “Raising The Bar,” by Brett Adams and Jacob Grier. Robinson owns two bars in Portland and is known for his bold flavors. This more straightforward cocktail was created by him in 2011. I love how smooth and mellow this riff is. Cheers y’all!

07-28-2024

This drink is by Elliott Clark (@apartment_bartender), and I found it in his book, “Let’s Do Drinks.” This one is named after what his college friends called the state of Arizona. I can’t say no to a whiskey tiki drink! Cheers y’all!

07-27-2024

This cocktail was created by Brett Adams and Jacob Grier and I found it in their book “Raising The Bar.” This drink is their take on a Bee’s Knees made with tequila. The addition of a foaming agent (egg white here, but use any kind), makes it so smooth. It’ll go down without a sting! Cheers y’all!

07-26-2024

I stumbled across this cocktail through my friends Franzi & Alex (@drink.loving.couple). This twist on the famous Gimlet is delicious. Elderflower liqueur adds a beautiful floral note which works so well with the botanical gin. If you’re looking for more recipes that call for that bottle of St-Germain, this is it! Cheers y’all!

07-25-2024

This classic cocktail was created by Harry Craddock in 1935 at The American Bar (Savoy Hotel; London). It was made in honor of King George V’s Silver Jubilee. It follows a typical sour template and is reminiscent of an Aviation. Cheers y’all!

07-24-2024

This refreshing and complex low-ABV drink was created in 1934 by Herbert Quick, who made it for a Bénédictine cocktail competition. He named it after his wife though, not the queen herself. I stumbled across this one in my latest purchased cocktail book: Raising the Bar, by Portland locals Jacob Grier and Brett Adams. I’d say this book is a MUST-HAVE! Cheers y’all!

07-23-2024

There are so many classic cocktails that need to be revisited and resurfaced. Simple ones that are delicious and straightforward. If you’ve never made a Honeysuckle, this is your sign. Is it a Daiquiri with honey? Or is it a Bee’s Knee with rum and lime? This one dates back to 1948 where it was published in David Embury’s, “Fine Art of Mixing Drinks.” Cheers y’all!

07-22-2024

This is a classic tiki cocktail that first appeared in publication in 1941. It is named after the club it was created at, which dates back to 1844. This daiquiri has the twist of using falernum (a spiced Caribbean liqueur) and curaçao as sweeteners instead of a sugar syrup. I love how bright this flavorful this one is! Cheers y’all!

07-21-2024

This cocktail was created by Zack Gelnaw-Rubin at Lion Lion (New York; now closed). This stirred drink is inspired by the uniform colors worn by the visiting team in soccer. The combo of bitter mint and banana make this a lovely after dinner sipper. The original recipe calls for ½ oz of banana and fernet, so consider this the tropical version. Cheers y’all!

07-20-2024

This one is inspired by follower Melissa Giraldez (@bar_mama67) who mentioned that a local bar of theirs add a frozen banana to their Negronis. The banana here adds another layer of flavor that compliments the vermouth while also adding texture. This is a MUST if you’re in the summer mood. Cheers y’all!

07-19-2024

I’ll keep this one short and sweet. I’ve never liked amaretto sours until I tried Jeff Morgenthaler’s (@jeffmorgen) recipe. The healthy pour of lemon and high proof bourbon cut through the sweetness of the amaretto perfectly. If you’ve never made these specs, give it a go! Cheers y’all!

07-18-2024

Say hello this classic cocktail that dates back to the 1920s, where it was created at the Pegu Club in Myanmar (then Burma). It is very much a lesser known of the dry/sour cocktails, but akin to the daiquiri, gimlet, or margarita. If you like a tart gin drink, this will not disappoint. Cheers y’all!

07-17-2024

This cocktail is by Sam Ross, who made it in 2017 at his speakeasy Attaboy (NYC). You can think of this drink as the lovechild between a Zombie and Mai Tai, that highlights some funky Jamaican rum. This one is named after a character in Pulp Fiction. Cheers y’all!

07-16-2024

This is an original of mine that is the lovechild of an espresso martini and carajillo. As I’ve preached before, the best thing you can do to an espresso martini is use a base spirit other than vodka. Licor 43 is a lovely Spanish vanilla spiced liqueur. Cheers y’all!