11-07-2024

This cocktail was created by John Coltharp, who took the classic Jack Rose, and split the apple brandy with rye whiskey. The addition of rye adds some spice which is further enhanced with the fresh cinnamon on the surface. You get bright notes of lemon and pomegranate, which pair well with the apple and spices. Cheers y’all!

11-06-2024

This cocktail was created by Isaiah LaBelle (@onesipclub) and it screams fall. He was inspired by another cocktail by Anu Shukla, which had a similar flavor profile. This cocktail is spirit-forward and bold, with notes of apple, bitterness, earthy undertones, and a hint of herbaceous. Cheers y’all!

11-05-2024

This cocktail was created by Ariana Vitale at Rider in Seattle, WA. The name is suitable for what I’m feeling right now. The drink itself is bright and balanced. The whiskey and pineapple are a natural combo, and the lemon and Aperol remind you of a Paper Plane. Cheers y’all!

11-04-2024

The Zombie was created in the 1930s by tiki pioneer Don the Beachcomber who crafted it as a potent, rum-heavy drink to revive his weary customers. Known for its tropical flavors and layered complexity, it became an iconic staple of the tiki cocktail scene. Originally limited to two per customer, it’s still a legend for packing a punch with a vibrant blend of fruit juices, spices, and rums. It’s been a while since I clarified something, so why not do another tiki drink? Cheers y’all!
(this is a batched recipe - 4x original)

11-03-2024

This cocktail was created by the late Sasha Petraske, a visionary in the modern cocktail revival and founder of Milk & Honey. This classic showcases his minimalist approach, highlighting quality ingredients and perfect balance. The Dominicana is often described as a dessert cocktail, with a velvety texture and a rich, coffee-forward profile. Cheers y’all!

11-02-2024

I will always say yes to an espresso martini. This mezcal espresso martini was created in 2019 by AC Baker at Bar Bohemian (Culver City, CA). The orgeat (almond syrup) and mole bitters add depth and spice to this classic cocktail. Mezcal is a suitable base to complement these flavors. Cheers y’all!

11-01-2024

I came up with this cocktail as a fall Mai Tai riff. Rather than an orange curaçao, I use an apple brandy (Applejack or Calvados). To solidify those apple notes, I add a dash of apple bitters. For rums, choose your own blend. I tend to go with half Jamaican rum and half aged rum. Cheers y’all!

10-31-2024

This modern classic cocktail was created by Jeremy Oertel for Donna Bar (New York City). I love how he blends distinct flavors here: bitterness, floral notes, brightness, and esters. The flavors are bold, but come together really smoothly, giving it an earthy depth and a refreshing finish. Cheers y’all!

10-30-2024

The Pink Lady is a classic cocktail that has been around since Pre-Prohibition Era. It is hard to attribute to one creator. The first published reference to it was in Jacques Straub's 1913 “Manual of Mixed Drinks.” Depending where you look, the specs will vary. Always try and adjust to your own palate. Cheers y’all!

10-29-2024

The Carajillo is one of the most popular drinks in Mexico and Brazil. Sometimes you see it layered, recently you see it shaken (who can say no to that foam?!) This version by Julianna McIntosh (@join_jules) adds smoky mezcal and seasonal pumpkin syrup. This one is perfect for autumn and Halloween! Cheers y’all!

10-28-2024

This drink is similar to a Shrunken Skull, a classic tiki cocktail with two rums, pomegranate, and lime. This variation from the 1960s was published in 2017 by Jeff Beachbum Berry. It was created by Tony Ramos at Don The Beachcomber. Cheers y’all!

10-27-2024

This is a tiki cocktail to celebrate Halloween. I came up with this after being heavily inspired by a cocktail by the name of Headless Horseman. This one has all the fall spices you want and packs a punch. Cheers y’all!

10-26-2024

I got this one from my friend Andy Morales (@andy.the.bartender), when I asked him to make me a coffee cocktail. Beyond being delicious, the name is perfect. It is a cross between a Sidecar (orange) and Carajillo (coffee and vanilla). The flavors work so well together and the surface aromatics add complexity. Cheers y’all!

10-25-2024

This classic cocktail dates back to the end of the 19th century. It is often overshadowed by the Alaska, another classic dating back to the early 1900s. The main difference here being the addition of vermouth. I love the aromatics it brings while still getting the herbal complexity from the mystical monk juice. Cheers y’all!

10-24-2024

This cocktail was created by Alyssa Heidt and I found it in my copy of “The Bartender’s Manifesto.” Heidt made this as a riff on the Pan American Clipper, which has a heavier pour of brandy, no vodka, and lime. The neutral vodka flavor allows for the flavors of apple, lemon, pomegranate, and anise to shine. Cheers y’all!

10-23-2024

This cocktail comes from Nandini Khaund who made it for Cindy's Chicago Athletic Association Hotel. It is described as a caffeine-loaded Jungle Bird riff, so how could I not make it? It may not have rum, but it is loaded with amaro. Cheers y’all!

10-22-2024

This is a classic cocktail that dates back to 1929, where it was featured in, “Cocktails de Paris Presents Par RIP.” It originally calls for Amaro Caro, which is no longer available. Meletti provides caramel and saffron notes, which gives depth to this dry Negroni variation. Cheers y’all!

10-21-2024

This was created by Elliott Clark and is found in his book, “Let’s Do Drinks.” The drink’s name translates to Three Days in Cognac, which is how long it took him to fall in love with the region. This cognac old fashioned has added layers of complexity of maple and chocolate. Who can say no to chocolate and cognac? Cheers y’all!

10-20-2024

This cocktail was created in 2007 by Jan Warren at 10 Downing (NYC). The name definitely fits — it continues to get better and better as you sip it. The smoke from the mezcal is present, then you get a clear but not overpowering fruity flavor from the esters in the pot still Jamaican rum. The falernum adds a touch of sweetness and island spices. Cheers y’all!

10-19-2024

This cocktail was created in 2019 by Roger Grüter at Angel’s Share (Basel, Switzerland). At first glance, you may think it’s a lot. Surprisingly, the two ounces of amaro and ounce of Islay scotch is balanced perfectly with the banana liqueur. A little salt makes the flavors POP. Cheers y’all!