02-13-2025

This one is by Adam of @soundtrackmydrink. He made it to honor a friend of his who passed away suddenly in 2020. Adam attributes his love of gin and all things bitter to her. He named this one after a line in a Tarantino film, “Once Upon A Time In Hollywood.” Cheers y’all!

02-12-2025

This one was created in 2019 by Max Beckman and Rubí Villagomez. It is a tiki-meets-campfire cocktail. It’s fruity, smoky, and spiced,like a tropical drink with a wintery twist. The name was a joke at first, but it stuck because of its “mongoose bite.” Cheers y’all!

02-11-2025

This one is inspired by one of my partner’s favorite drinks (Guava Wars at Dirty Pretty in Portland, OR). Pot still rum brings a little funk, then there’s coconut and banana liqueur for a round, creamy undertone. Falernum adds some tropical spice. Guava ties it all together with a fresh, juicy tartness. Cheers y’all!

02-10-2025

Two birds, one glass. Created by Brett Adams (@your.daily.brett) and Jacob Grier (@jacobgrier), and found in their book, “Raising The Bar.” A rich, complex Rob Roy riff that brings together scotch, chocolate, and Chartreuse in one spirit-forward sip. If you needed a reason to crack open that bottle of scotch, this is it. Cheers y’all!

02-09-2025

This one is by Alex Howard who made it for Martha My Dear (Nashville, TN). It is a cross between a White Russian and an Espresso Martini. Averna adds complexity here. Try this with any spirit! Cheers y’all!

02-08-2025

This pisco sour was created by Andrew Mackey in 2011 (Chicago, IL), this drink proves Malört can shine in cocktails. With a full ounce, grapefruit juice, and honey to soften its bite, it’s weird, surprising, and very drinkable, especially if you like bitter things. Cheers y’all!

02-07-2025

This is a Peruvian classic, built on the bright, floral notes of pisco and the crisp bite of grapefruit or Pomelo. Originally crafted in 1950s Lima, it was a favorite among bohemian artists and intellectuals. These are Peruvian bartender Tatiana Flores updated specs, adding lime juice for extra brightness. Cheers y’all!

02-06-2025

By Matthias Soberon (@servedbysoberon) and named after the first woman in the Māori Legend of creation. The combo of rum and raspberry also refers to a 2009 study where scientists discovered ethyl formate in the center of our galaxy; a chemical with the taste of raspberries and smell of rum! Cheers y’all!

02-05-2025

By Dan Rek. Shochu is a light, versatile Japanese spirit with a smooth character that lets other flavors shine. Here, it sets the stage for spiced pear, cinnamon, and vanilla, bringing warmth without overpowering. It’s crisp, cozy, and exactly what I want in a refreshing sip. Cheers y’all!

02-04-2025

I saw this cocktail shared by Liber & Co and immediately had to make it. The gin, chocolate, and lemon combo reminds me of a 20th Century cocktail (a delicious classic worth trying). The addition of the strawberry make this a wonderfully balanced sour. You’ll be making more than one of these! Cheers y’all!

02-03-2025

This riff on a classic was created by Matthias Soberon (@servedbysoberon). I love the addition of a dry sherry here, replacing the original gin. If you don’t have Manzanilla, another dry sherry like Fino would work. Cheers y’all!

02-02-2025

This one comes from Brett Adams (@your.daily.brett) and Jacob Grier (@jacobgrier), and I found it in their book, “Raising The Bar,” which is book I suggest everyone get if they love making cocktails. It is bold, balanced, and delivers a smooth, spirit-forward sip with just the right amount of depth and intrigue (no filler, just hits!). Cheers y’all!

02-01-2025

This is my riff on Brian Maxwell’s Save the Last Dance. This stirred tiki cocktail blends Oaxacan rum’s earthy depth, Bruto Americano’s piney bitterness, and Meletti’s warm spice. Falernum balances it, while absinthe and cinnamon smoke tie it together. Cheers y’all!

01-31-2025

This is a riff on the 1937 classic Lion’s Tail cocktail. Frederic Yarm (@fredericyarm) came up with this variation when inspired by the maple syrup and allspice combination. The touch of smoke comes through nicely and is a nod to the process of preparing maple syrup. Cheers y’all!

01-30-2025

This cocktail comes from Clyde’s in Alexandria, Virginia, and I stumbled across it on Frederic Yarm’s (@fredericyarm) page. If you’re looking for a blog to follow, his is definitely the one! As for this cocktail, the smoky mezcal and herbaceous amaro are a wonderful duo. Campari adds a bitter note with lots of citrus. I loved every sip here! Cheers y’all!

01-29-2025

This cocktail is by Brian Maxwell (@shakerofspirits). It is a tribute to New Orleans, to the rhythms that stay with you long after you’ve left, and to the places that change you, whether you’re ready or not. It is a lovely whiskey-based tiki drink! Cheers y’all!

01-28-2025

Here is a bitter Carajillo to get you through the week. I have had this gem by Mike Vander Horn (@cocktail.complex) saved for months now. Rest assured, I will be making more soon. I love the interplay between the bitter, herbal, and citrus notes of the Campari with the vanilla and coffee here. Trust me here! Cheers y’all!

01-27-2025

I have said this a bunch, but nothing makes an espresso martini better than swapping out vodka for a different spirit. I cannot pinpoint who created this variation, but the El Jefe (“The Boss”) is a must try. The specs follow a typical espresso martini and agave makes sense as the sweetener. Cheers y’all!

01-26-2025

This cocktail was created by John Stanton for Bar Clara at Hotel Per La (Los Angeles, CA). I stumbled across this decadent coffee cocktail on Imbibe, which posted about it in January 2024. Agave spirits and coffee are a wonderful combo. The chocolate is also a natural addition here, which is made more decadent with cream. You’ll be sipping every last drop of this one. Cheers y’all!

01-25-2025

This cocktail was created by my friend Ryan (@reallyicetomeetyou). He ups the gin and swaps out the maraschino liqueur for floral elderflower liqueur in this last word riff. The herbaceousness from the gin and Chartreuse work well with the elderflower. The foam adds nice mouthfeel. Cheers y’all!