10-03-2024

This cocktail comes from one of my favorite bars, Cure, in New Orleans. Turk Dietrich is to thank for this beauty. Bonal is a bitter and spicy gentiane fortified wine. Dietrich went the whiskey sour route here and I’m in love. Cheers y’all!

10-02-2024

This classic cocktail dates back to 1930, where it was featured in Harry Craddock’s The Savoy Cocktail Book. The original was shaken, but giving it a long stir to ensure proper dilution is the way it’s typically served now. This one is perfect for the early autumn days. Watch the leaves turn and the temperature lower while sipping this one. Cheers y’all!

10-01-2024

Apparently this cocktail is so good that I had already made it this year (oops!). You can find my first post on it back in January (https://www.danielzajic.com/cocktails/toronto). This cocktail dates back to the mid-20th century. Since its creation, it has evolved like most classic cocktails. Its defining characteristic is the use of Fernet Branca, an Italian amaro, which adds a unique menthol-like bitterness. The original used simple syrup, but maple adds an extra layer of depth. Cheers y’all!

09-30-2024

This cocktail was created by Elliott Clark (@apartment_bartender) and I found it in his new book, “Let’s Do Drinks.” As we celebrate the first day do October, it’s time to break out the fall spices and make a seasonal sour. Chai syrup has notes of star anise, cloves, ginger, cinnamon, and cardamom, that work well with a dark aged rum. Cheers y’all!

09-29-2024

Meet the modern classic created by Audrey Saunders in 2005 when she opened the legendary Pegu Club (NYC; now closed). This was her take on a house Manhattan. The idea of swapping an amaro in for the bitters occurred to Saunders during a dinner at the New York restaurant Raoul's. Saunders preferred Rittenhouse when they created it. Cheers y’all!

09-28-2024

This drink was created by Matthias Soberon (@servedbysoberon) as part of a Home Bar Awards / Soundtrack My Drink challenge. The theme was “Love and Heartbreak,” and the song he was inspired by was, “Where the Wild Roses Grow,” by Nick Cave and the Bad Seeds. This martini style cocktail is gorgeous, delicious, and has a touch of floral. Cheers y’all!

09-27-2024

This is a daiquiri I came up with that is full of absinthe. I usually like my daiquiris with a dash or mist of absinthe, so this was a natural progression. I am currently at my 10 year college reunion, so I named this drink after a street I spent most of my college years on. Cheers y’all!

09-26-2024

This cocktail was created to celebrate Four Roses’ 135th anniversary. It hits all the right notes: bourbon brings depth, Aperol for a touch of bitterness, and fresh lime for acidity. The passionfruit syrup ties it together with a tropical sweetness, making it balanced, refreshing, and easy to enjoy for all. Cheers y’all!

09-25-2024

This drink is named after the Tuxedo Club in New York. It is a version of the classic Tuxedo cocktail (first documented in 1900). This martini riff adds maraschino liqueur and a rinse of absinthe, which elevates the drink and brings balance. You'd want to sip this while wearing your finest attire. Cheers y’all!

09-24-2024

This cocktail was created by Jon Santer in honor of the 33rd U.S. President, Harry Truman. Santer was reading a biography on Truman where it mentioned he and his wife used to enjoy pours of bourbon each evening on their porch. This drink is reminiscent of a boozy sweet tea lemonade that’s perfect for the patio. Cheers y’all!

09-23-2024

This cocktail was created in 2008 by bartender Chris Hannah at Arnaud’s French 75 (New Orleans). The name pays homage to the Bywater neighborhood. It is a lovely spirit forward drink that packs a punch, but is also complex with layers of herbal notes. Cheers y’all!

09-22-2024

This cocktail was created in 2008 by Sam Ross at The Violet Hour (Chicago, IL). He named this modern classic after M.I.A.’s song "Paper Planes." Originally a riff on the Last Word, it features equal parts bourbon, Aperol, Amaro Nonino, and lemon juice. Its popularity has soared globally, rivaling Ross’s other classic, the Penicillin. Cheers y’all!

09-21-2024

Here is another espresso martini variation I came up with. I use a split base of a funky Jamaican rum and a rye whiskey. The warm spices from these complement the chai syrup (I used Liber & Co). This cocktail has extra layers of depth and complexity than a traditional espresso martini. Cheers y’all!

09-20-2024

If you enjoy coffee, you’ll enjoy my take on the classic. Consider this a before- or after- Negroni, depending on if you prefer your coffee at the beginning or end of your night. The barspoon of coffee liqueur adds a bit of sweetness to soften the typically bitter drink. Cheers y’all!

09-19-2024

This drink is by Benjamin Schwartz, who described it as a, “very quirky old fashioned meets a Negroni on a trip to Jamaica”. Needless to say, I had to make it. Despite lacking the sweet vermouth, this one is quite balanced. The overproof rum gives it a fruity flavor, while maintaining that very much spirit forward feel. Cheers y’all!

09-18-2024

This recipe is brought to you by Joaquín Simó, who made it in 2013 for Pouring Ribbons (New York City). Gin is subbed out for a funky Jamaican rum. This slight modification brings out all the fall flavors of banana and allspice that pair well with the orange from the Campari and sweet vermouth. A must try! Cheers y’all!

09-17-2024

I’ve heard this riff described as what one wants the original White Negroni to be. Instead of a gentian liqueur (Salers or Suze), Luxardo Bitter Bianco is used. A sweet white vermouth (instead of Lillet) gives this one notes of honey. It is nice and light, but still gives those bitter notes you look for in a Negroni. Cheers y’all!

09-16-2024

To start Negroni Week, let’s swap out gin for the Brazilian sugarcane distillate: cachaça. I found this one in the book “Raising the Bar,” by Brett Adams and Jacob Grier. Negronis are known for being equal parts, but here cachaça is weighted more to let it shine. This gives the Negroni a tropical edge with grass notes. Cheers y’all!

09-15-2024

This cocktail was created by Seattle bartender Andrew Bohrer. He was working one night when a patron asked for a him to make her a drink. Bohrer created this light, citrusy, and floral drink and named it after her. In fact, she insisted the drink be named after her. Thanks, Heather! Cheers y’all!

09-14-2024

This cocktail was created by Elizabeth Weiss at The Whistler (Chicago, IL). The freshness of the cucumber works surprisingly well with the creamy coconut. The pinch of salt helps balance the drink and accentuates the flavors. You’ll be making more than one! Cheers y’all!