01-20-2024

Welcome another classic cocktail: the Negroni. Is it good? Yes! Is it overrated? Also, yes. It is a classic equal parts drink, but I like mine best in a 4:3:3 ratio to let that gin shine. A London dry gin with prominent juniper is great here. Also, there are a number of red bitter liqueurs you can use beyond Campari - give them the time of day. Cheers y’all!

01-19-2024

This drink was created by Scott Teague in 2015 in New York. The split base of bourbon and mezcal may seem unusual, but the combo of pineapple and cinnamon brings them together, making this a refreshing cocktail. His original presentation included a fiery serve, setting a cinnamon tincture mist ablaze. Cheers y’all!

01-18-2024

This drink was created by Laura Bishop of Navy Strength (Seattle). Most recently, it was published in, “Tiki: Modern Tropical Cocktails,” by Shannon Mustipher. As you may have guessed, this is a riff of the Naked & Famous, where an overproof Jamaican rum is subbed in for mezcal to give it the funky tiki vibe. Cheers y’all!

01-17-2024

Here’s another classic cocktail with a rich history where the specs and origin are often debated. The recipe is simple, so it’s important to use fresh citrus and a high quality orange liqueur (ex: Pierre Ferrand). In the Pre-Prohibition Era, it was commonly served with a sugar rim, though uncommon now, which is why you see syrup added. Cheers y’all!

01-16-2024

Originally, an Old Fashioned was known simply as a "cocktail," made of a spirit, sugar, water, and bitters. Today, ordering an Old Fashioned usually results in a drink made with whiskey, sugar, and bitters, garnished with an orange peel and maraschino cherry. However, quality varies; some areas add muddled fruit and soda water 🥴 I was hesitant to post an Old Fashioned as it is one of the most polarizing classic cocktails because everyone thinks their recipe is the “correct” one. The ingredients I included are widely accepted, but with any drink, one should make it however they enjoy it. Cheers y’all!

01-15-2024

Here’s an espresso martini recipe by Suzy (@spiritedshaker). When I saw Jamaican rum, I just had to reshake it. Banana liqueur brings the sweetness, which pairs well with the rum base. Chocolate bitters adds some complexity and salt makes everything POP. Cheers y’all!

01-14-2024

This Last Word riff was created by Abigail Gullo at Compère Lapin in New Orleans. The build is exactly same as a Last Word, but it is finished off with some sparkling wine. The bubbles from the cava tickle your nose, giving the cocktail its name. Cheers y’all!

01-13-2024

Joaquin Simó created this in 2011. Simó was working on a Last Word riff when he first tried a Paper Plane by Sam Ross at Milk & Honey. This led him to explore more complex liqueurs like Aperol to replace maraschino. Aperol and Chartreuse are a perfect marriage; he found that Del Maguey Chichicapa mezcal worked beautifully here. Cheers y’all!

01-12-2024

Created by Martin Hudak, this is one of my favorite takes on an espresso martini. Vodka is bland, so adding pineapple rum brings depth here. Rum and coffee are a match made in heaven. The pineapple and orgeat are common ingredients in tiki culture. Don't have espresso? Use substitute cold brew concentrate. Cheers y’all!

01-11-2024

A daiquiri may be my favorite cocktail. Rum + lime + sugar is a divine combo; a template that can lead to so many variations. This drink was created by Ryan Lotz of Shore Leave (Boston). Lotz adds grapefruit, cinnamon, and mole to the mix — a nod to the classic Jet Pilot tiki drink. Cheers y’all!

01-10-2024

This cocktail was created in 2012 by Jim Meehan for Chefs Club (Aspen, CO). This drink is bright, slightly tart, and a little bitter. People describe this drink as being perfect as an aperitif on a summer evening — it is dry, but has enough sweetness from the elderflower and grapefruit to balance it out. Cheers y’all!

01-09-2024

This cocktail was created in 2011 by Ted Kilgore of St. Louis. Kilgore made this cocktail for a fellow industry member with the mindset of, “what would happen if I put all my favorite things into one drink?” Both Fernet and Chartreuse are loved by many in the industry, so what could go wrong when you add them both to a cocktail? Thankfully, it led to this legendary drink. Cheers y’all!

01-08-2024

This cocktail originated in Robert Vermeire’s 1922 book, “Cocktails: How to Mix Them,” and was simply called the Fernet Cocktail. Since then, the proportions have changed and so did the name. This drink was resurrected by Jamie Boudreau, owner of Seattle bar Canon. Fernet is strong so it’s important to use a quality rye. Cheers y’all!

01-07-2024

This cocktail was created by Callum Rixson (@gb_bartender) in 2018 at Hideout (Bath, England). The story goes that a regular at the bar was moving to Toronto, so Rixson wanted to create a drink for them that they can order anywhere. As the name suggests, this is a cross between a Last Word and a Paper Plane… and it’s delicious! Cheers y’all!

01-06-2024

Meet an original of mine that is a straight BANGER. You get blueberries twice: through infusion with fresh blueberries and through clarification. Banana plays so well with bourbon and the fruit. The Fernet is subtle but gives some minty notes and depth. Cheers y’all!

01-05-2024

The Painkiller is a classic cocktail created at the Soggy Dollar (British Virgin Islands). I decided to clarify it and served it to folks on NYE. It was a HIT! New to clarifying? Clarifying creates a clear, shelf stable cocktail that has a wonderful mouthfeel. It will last for months! Cheers y'all!

01-04-2024

This wonderful drink was created by Jon and Siobhan (@subtletiki) and was named after the song by Vundabar. Fernet is a bitter Italian liqueur that packs a punch of mint and other botanicals. It can be an acquired taste. When mixed in a cocktail, Fernet performs an important task. To quote bartender Erick Castro (@hungrybartender), “It’s like cooking with a really powerful ingredient like garlic. Without Fernet Branca, the drink is nowhere near as dynamic.” If you’re looking for cocktail that showcases this amaro without overpowering everything else, give this a try! Cheers y’all!

01-03-2024

The Clover Club has a rich history that dates back to the early 1900s. It is very much the same cocktail as the Clover Leaf, which also appeared around the same time. The Clover Club appears in Paul E. Lowe's 1909 book, “Drinks: how to mix and how to serve,” but lemon juice was not included — many believe this was an error. This cocktail grew in recent popularity in part by the amazing Julie Reiner, who opened a bar named after the cocktail: Clover Club (New York City). The gin, berries, and lemon make for a trifecta of great flavor, says Reiner. Raspberries and botanicals from the gin are a perfect match, and the egg white gives the drink a creamy mouthfeel. Cheers y’all!

01-02-2024

This drink was created by Maksym Pazuniak for Cure (New Orleans). Arrack is an Indonesian sugarcane spirit, much like rum and cachaça. Its unique fermentation process uses fermented red rice and indigenous yeast, giving it a funky/lovely taste. If you love a daiquiri with a funky Jamaican rum, this is for you. Cheers y’all!

01-01-2024

This drink is Stanley Clisby Arthur’s take on a cocktail his wife had in Mexico. In Arthur’s version, he subs out tequila for gin. In this recipe found in the book, Cure: New Orleans Drinks and How to Mix 'Em pineapple syrup is used instead of juice. This allows for better control of the acid, sweetness, and consistency. Cheers y’all!