03-05-2025

This one was created by Jim Troutman in 2017. It’s a bold Mai Tai riff with a surprising bite. Don’t let the garnish fool you: this one is as intense as it is delicious. If you follow Jim’s lead, a little water over the leftover ice makes for the perfect encore. Cheers y’all!

03-04-2025

This Oaxaca Old Fashioned riff was created by Dalton Bedard (@intent_to_imbibe) at The Ordinary (Charleston, SC). Fuerza, Spanish for “strength,” captures this drink’s spirit: tequila and scotch build a smoky, complex foundation, while cold brew agave syrup and chocolate mole bitters add richness and depth. Cheers y’all!

03-03-2025

This cocktail was created by the brilliant Ed (@ed_tales). It is his twist on the East 8 Hold Up. Tequila and tropical fruit come together in this one, making it smooth, bright, and full of flavor, with just enough bitterness to keep things exciting. Cheers y’all!

03-02-2025

This cocktail, originally served up, was created by Lauren McLaughlin (@cloudcoterie) and is found in Sasha Petraske’s “Regarding Cocktails.” She came up with it after trying to riff on Sasha’s Gordon’s Cup. This one went off the beaten path, but became a true crowd pleaser. Cheers y’all!

03-01-2025

This cocktail was created in 2009 by Billy Helmkamp, co-owner of The Whistler (Chicago, IL). A Chicago classic through and through. Malört’s bite meets bottled-in-bond apple brandy, lemon, and cinnamon in this smooth yet bold sour. Whether you love it or fear it, it’s pure Chicago. Cheers y’all!

02-28-2025

This cocktail was created in 2021 by Alex Barbatsis at The Whistler (Chicago, IL). A bright, spiced take on a sour that walks the line between sharp and smooth. Cinnamon brings the heat, vermouth keeps it crisp. There’s just a hint of Branca Menta, but it’s what brings everything together. Cheers y’all!

02-27-2025

This one comes from Claudine Raciti (@claudine_drinks). What is probably catching your eye is the use of olive oil. Fat is a wonderful addition to a drink (usually as a fat-wash), but adding oil itself creates a nice texture and lasting notes. Basil is the perfect garnish to tie it all together. Cheers y’all!

02-26-2025

This cocktail was created by Isaiah LaBelle (@onesipclub). It is bold, funky, and lush. Overproof Jamaican rum (Smith and Cross) brings the heat, while banana and Chartreuse add rich, herbal sweetness. Pineapple and lemon juice keep it bright and balanced. Cheers y’all!

02-25-2025

This swizzle was created in 2012 by Billy Helmkamp at The Whistler (Chicago, IL). It received high praise from the late and great Gaz Regan, “Oh boy, Oh boy, Oh boy! Billy has sold me on Tiki. Something I never thought would happen." Cheers y’all!

02-24-2025

This cocktail was created by my friend Morten Krag (@thecocktail.blog). This is his spin on a Martinez, which he made to celebrate the 2025 new year. This one is balanced with just a touch of almond that doesn’t overpower the rest of the ingredients. Cheers y’all!

02-23-2025

I saw Adam Wild (@drinksbywild) post this yesterday for National Margarita Day and had to reshake it. Because some people want to rewrite history and geography, but no matter what they say, this is still the Gulf of Mexico…and this margarita slaps. Cheers y’all!

02-22-2025

This cocktail was created by Leandro DiMonriva (@theeducatedbarfly). He was inspired by the Morgenthaler Amaretto Sour and the trend of adding a bitter Aperitivo to a sour. Here, he swaps out bourbon for Smith and Cross rum. This is one I’ll be reshaking again and again! Cheers y’all!

02-21-2025

Despite its name, this cocktail contains no coffee at all. This rich, velvety classic dates back to the 19th century and was first recorded in Bartender’s Guide by Jerry Thomas (1862). With a base of port and cognac, a whole egg for texture, and a dusting of nutmeg, it drinks like a decadent flip, and looks like coffee. Cheers y’all!

02-20-2025

Happy National Margarita Day (2/22)! This is what I’ll be making! What makes this drink is the regal shake (shaking with citrus peel). The orange peel oils are incorporated throughout the drink, complementing the citrus, sweet agave, and smoky mezcal. My partner doesn’t usually like mezcal, but after one sip, he took it from me. Cheers y’all!

02-19-2025

This underrated cocktail was created in 2009 by Stephen Cole. It started as an experiment: a Manhattan riff that shouldn’t have worked but somehow it does. Herbal, rich, and bittersweet with just enough acid to keep it balanced. If you love amaro-heavy cocktails, this one’s a must-try. Cheers y’all!

02-18-2025

Created by Stephen Cole in 2008, this drink flips the tiki script, putting absinthe front and center instead of in the background. Aperol’s bitter orange surprisingly complements the anise, while bitters add a candied edge. A flamed orange peel brings just the right hint of caramelized citrus. Cheers y’all!

02-17-2025

Drinkstagram is a wonderful place. You come across so many brilliant, amazing, and genuine people who love making drinks. Bad Birdy (@bad_birdy) is someone who always puts a smile on my face whenever they come across my feed. This Sangria is just one example of a delicious drink she mixes up. Cheers y’all!

02-16-2025

A daiquiri might be my deathbed cocktail, and this one might just carry me there. I kept the classic build but added tiki bitters for depth. I love absinthe in daiquiris, so I made my first cocktail air—pineapple-absinthe for an ethereal lift. Light, herbal, and floating between here and beyond. Cheers y’all!

02-15-2025

This cocktail is by Matthias Soberon (@servedbysoberon). It’s his spin on a Negroni that went to the dark side, with some added zesty flair. Soberon suggests using an Amontillado if your Rum contains sugar. Use a Medium or Cream Sherry if it doesn't contain any. As always, adjust to your palate. Cheers y’all!

02-14-2025

This is a clarified version of a drink I made earlier this week (non-clarified version here). Pot still rum brings a little funk, then there’s coconut and banana for a round, creamy undertone. Guava is an underrated ingredient that balances it all. It’s tropical, easily scalable, and shelf stable. Cheers y’all!