09-08-2024

This cocktail was created by Carl Busch (@carl.busch) in 2022. It is a simple twist on a Bee’s Knees, where Busch splits gin with the beautiful Amaro Nonino. This alteration adds an extra layer of complexity, a bit of bitterness, and richness to the classic. Looking for a cocktail besides a Paper Plane for that amaro, this is it. Cheers y’all!

09-07-2024

This drink is by Erick Castro, who created it for an Amaro Montenegro event. The lime, orgeat, and rose water are reminiscent of an Infante. Amaro Montenegro as the base makes this fun and extra herbal. The rum is present but doesn’t overpower the amaro. Cheers y’all!

09-06-2024

The (in)famous Ramos was created in 1888 by Henry Charles Ramos at the Imperial Cabinet Saloon in New Orleans. This is a classic everyone must try, but please do not order it if your bar is busy, as it requires time to perfect. It is said that Ramos trained his staff to shake for 12 minutes to make one cocktail with a stable meringue layer that will float on the surface. There are a number of techniques to shorten this time and I’ll include the standard one below. Cheers y’all!

09-05-2024

This one is by Rick Munro, who will soon be opening his own bar, Malpractice, in Portland, OR. The name will give you a headache, but you’ll fall in love with the complexity of this drink. It one is an amaro martini of sorts, with peach bitters bringing the needed brightness. Cheers y’all!

09-04-2024

It’s always an honor to remake cocktails sent to me by bars and bartenders. This is another by Rick Munro (@malpractice.pdx) from Portland. This one reminds me a light, bright, and vegetal Negroni. The celery bitters and bergamot complement the caraway aquavit. Cheers y’all!

09-03-2024

This drink, by Matthias Soberon (@servedbysoberon) is a variation on the Last Word. Rye whiskey adds warmth and spice, while Lillet Blanc brings floral sweetness. The orange liqueur and lemon juice provide a bright, citrusy balance, with a dash of Angostura bitters adding complexity. Cheers y’all!

09-02-2024

Welcome back to the series where I show how you can swap one ingredient (here, a fruit liqueur) for another and create a “new” cocktail. Vodka provides a neutral base here, which allows for the other flavors to shine. Blackcurrant liqueur brings sweetness but a tart edge to help balance the drink. Cheers y’all!

09-01-2024

I am extremely grateful to get this recipe from Rick Munro, who will soon be opening his own bar, Malpractice (@malpractice.pdx; Portland, OR). He has done numerous pop-ups across town since 2022 with high-concept flavor bombs. This one utilizes a split base of smoky mezcal and bitter artichoke amaro. The aloe brings another vegetal note, but more refreshing, which pairs wonderfully with the Japanese chili and lime flavors. Dry vermouth is subtle but complements the flavors. Cheers y’all!

08-31-2024

As someone who LOVES summer, it is hard for me to say it is almost over. Let’s make use of some seasonal ingredients while they’re still here. This cocktail is by Jonathan Stanyard (@thebittergringo), this year’s U.S. World Class bartender of the year. I used Liber & Co syrup, but feel free to make your own! Cheers y’all!

08-30-2024

Meet the Sparkling Mai Tai, a Martin Cate creation from Smuggler’s Cove (San Francisco, CA). Cate created it for Sunset magazine in 2011, and I had to reshake this one up for National Mai Tai Day. This one is a perfect effervescent drink for the patio. Cheers y’all!

08-29-2024

This cocktail is just so good. I don’t want to say much, as a martini can be polarizing. What I will say is that the quality of your dry vermouth is just as (or more) important than the gin. Have yourself a wet martini! Cheers y’all!

08-28-2024

This tequila-based piña colada riff was created by Matthias Soberon (@servedbysoberon). This one is vegetal from the agricole and agave derived tequila. The lime helps balance and brighten the drink. As Soberon says, this one is “truly playful, truly delicious, what more do I need to say?” Cheers y’all!

08-27-2024

This one is by Ryan Magarian who made it for Oven and Shaker (Portland, OR). Magarian is known for his excellent bar program and one of my all-time favorite drinks: Pineapple Trainwreck. Here, aquavit (think caraway flavored vodka) works with mint and bell pepper to create a refreshing drink. Cheers y’all!

08-26-2024

This cocktail comes from Jacob Grier and Brett Adams and found in their book, “Raising The Bar.” You often see fruit variations of margaritas (passionfruit, strawberry, etc.), but an often overlooked addition is a bitter component. Here, the artichoke amaro (Cynar) adds depth and earthiness to the drink, balancing the sweet and acid. Cheers y’all!

08-25-2024

This herbal sipper comes from Trey Hughes who made it at Hunt & Alpine Club (Portland, ME). I stumbled across it on the book, “Raising the Bar,” by Jacob Grier and Brett Adams. This one very much lives up to the name. You get lots of mint and artichoke from the amari, that is complemented by the agave spirits. Cheers y’all!

08-24-2024

I know it is only Tuesday, but this has been the longest start to the semester for me. This cocktail, by Elliott Clark (@apartment_bartender), is my attempt at manifesting Friday comes soon. It has all the tiki flavors: from the ingredients to the fragrant garnish. Cheers y’all!

08-23-2024

This tequila martini was created by Phil Ward in 2008 at Death & Company. This drink pays homage to the legendary Portuguese writer José de Sousa Saramago. I love the bit of smoke and fresh burst of grapefruit oil on the nose. The vermouth and elderflower help bring some sweetness and floral flavors. Cheers y’all!

08-22-2024

This cocktail was created by Elliott Clark (@apartment_bartender) while guest bartending at a bar near Sunset Boulevard in West Hollywood (Bibo Ergo Sum; now closed). This drink was a hit that night and I can see why! It’s tropical, herbaceous, and so crushable. I’ll be making many more! Cheers y’all!

08-21-2024

This cocktail was created by Dick Bradsell at Alfred’s (London, England), who also is known for creating the espresso martini. I loved this one for its rum base, herbal complexity, and name (I’m continually trying to convince my partner to get a golden). I love attempting zest shots, so enjoy those precious oils and stir one of these up! Cheers y’all!

08-20-2024

Welcome to the series where I show how you can swap one ingredient, in this case the fruit liqueur, for another and create a “new” cocktail. Vodka is flavor neutral, which allows you to use it when you want to accentuate the flavors. These tropical flavors are balanced by the bright lemon and vermouth. Cheers y’all!