02-09-2024

I LOVE making espresso martinis. This is an original I made the other night. Here, I use a blanco tequila (always go for additive-free if you can!), that I sweeten with agave. I added chocolate and spice in the form of bitters for depth. Saline or a pinch of salt makes it POP. Cheers y’all!

02-08-2024

I stumbled across this Last Word riff on Ed’s (@ed_tales) page the other day. The recipe is from Difford’s Guide, who attributes the recipe to a Reddit user named Scarecrow1779. Though not equal parts, the recipe follows the original closely, swapping out Chartreuse for dry vermouth and a touch of Aperol. Cheers y’all!

02-07-2024

This cocktail was created by Doug Phillips for Slippery Slope (Chicago). Cynar, an artichoke amaro, adds some bittersweet depth to this rather simple gin cocktail. The pomegranate syrup adds a nice balance of sweet and tart (plus a gorgeous color!). Give this one a reshake! Cheers y’all!

02-06-2024

This margarita (or maybe daiquiri?!) riff by @empirebrickofgin is beautiful! The rose liqueur adds a delicate floral flavor to the mix, which pairs well with the brightness you get from the lime. I used Combier Rose liqueur here — a fun bottle to play with. A perfect drink for Valentine’s Day…or any other day 🥰 Cheers y’all!

02-05-2024

This cocktail was created by Toby Maloney, author of, “The Bartender’s Manifesto.” This was the first and only vodka drink on the opening menu at The Violet Hour (Chicago). He wanted the drink to be unexpected — pretty, pink, and bubbly, but with a bitter punch. Cheers y’all!

02-04-2024

This stirred cocktail was created by Pat Ray for The Violet Hour (Chicago). In “The Bartender’s Manifesto,” Ray describes that his goal was to create a vodka drink that people would order at The Violet Hour. It is inspired by his time in Japan where cassis (blackcurrant liqueur) is popular. Cheers y’all!

02-03-2024

This drink has a long (and often debated) history, with first reports of juleps being referenced in the late 1700s to early 1800s. It is now associated with the deep south and famously served at the Kentucky Derby. Bourbon is the star here, which is brightened up with fresh mint and balanced with some sugar. Since you are using pebble or crushed ice, which melts faster, try and use a higher proof bourbon that will hold up to the dilution over time. Though not traditional, I find floating bitters on the top adds some extra depth. I have heard it be called a summer old fashioned. Cheers y’all!

02-02-2024

This drink was created by Jake Powell, bar manager of Death & Co. in Denver. Powell longed to make an equal parts cocktail for a menu and this was it. He used Probitas rum (so good!), which pairs so well with the Caribbean spices found in falernum. Chareau is a lovely aloe vera liqueur that has hints of watermelon and cucumber. Cheers y’all!

02-01-2024

I stumbled across this cocktail by Fred Yarm (@fredericyarm) the other day and had to reshake it. The split base of pineapple rum and cognac work so well together. Both pair so well with coffee, and the Cynar brings some earthy complexity. Mole bitters adds some subtle spices and heat to the drink. Cheers y’all!

01-31-2024

This classic cocktail is named after the 1923 silent movie directed by John Ford, which originated as a play in 1908. This cocktail first appeared in the 1933 book, “Jack’s Bar Manual 5th Edition,” by Jacob Abraham Grohusko. It reminds me of a Clover Club without the egg white and with lime instead of lemon. Delicious! Cheers y’all!

01-30-2024

Meet another great cocktail by Sam Ross. You’re likely familiar with some of Ross’s other popular cocktails: Paper Plane, Penicillin, and Too Soon. This drink is very similar to a whiskey sour, but Ross uses a split base with the Italian liqueur, Fernet. This gives the drink a big medicinal punch of herbs and root. Cheers y’all!

01-29-2024

This cocktail, by Kevin Ludwig, is the house daiquiri at one of my favorite Portland bars: Rum Club. This is considered an “industry bar,” as it is frequented by many bartenders when they have nights off. The folks here are genuine and phenomenal, and this daiquiri is one of my favorites. The template is very similar to a standard daiquiri, but there are a few key additions/changes. They opt for a rich Demerara sugar, which pairs well with the aged spirits. This is cut with some maraschino, to bring some brightness, and some bitters and herbsaint (or sub absinthe). I now can’t stop myself from adding absinthe and bitters to my daiquiris 🤤 I was so happy to see this recipe in Jordan Hughes’ book, “Twist.” Though, nothing beats having it in-person at Rum Club! Cheers y’all!

01-28-2024

Here’s another must try old fashioned riff. The Monte Carlo first appeared in 1948 in, “The Fine Art of Mixing Drinks,” by David Embury. Bénédictine adds some nice spices and citrus notes. It originally called for twice the amount of Bénédictine, but like with many cocktails, they (rightfully) evolve. Just make sure you use 100 proof rye here. Cheers y’all!

01-27-2024

Meet a Toby Maloney creation, author of “The Bartender’s Manifesto.” He made this for Chicago’s The Violet Hour, where he pushed the envelope on what makes a Negroni. "Naming a drink after a beloved children's book character is kind of a bait and switch. Eeyore is cute…this drink is not cute." Cheers y’all!

01-26-2024

This old fashioned variation was created in 2009 by Jason Littrell. A patron asked Littrell to make a drink that tasted like “the great American novel.” This then led to him combining Kentucky bourbon with apple brandy from America’s oldest distillery. A little scotch gives the drink a slight smoky undertone. Cheers y’all!

01-25-2024

This recipe comes from 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!

01-24-2024

This cocktail was created by Ivy Mix (@ivymix) for Leyenda (Brooklyn, NY) and I found the recipe in Mix’s book, ""Spirits of Latin America." In this unique twist on a mezcal Negroni, Mix blends two rums and Spanish vermouth to enhance the mezcal base, creating a funky, earthy, and bitter sipper. Cynar adds a nice bitterness, resulting in a smoky sipper with subtle fruit notes. Cheers y’all!

01-23-2024

This drink was created in 2008 by Michael McIlroy at the now closed Milk & Honey (New York). McIlroy sought to make his own neighborhood cocktail, so he named this Manhattan riff after Brooklyn’s Greenpoint area. He originally wanted to use Green Chartreuse, but realized Yellow was better suited. Cheers y’all!

01-22-2024

This is a Prohibition-era cocktail created by war correspondent and journalist Tommy Millard. The name refers to the distance one must travel to be in international waters; or, in Prohibition-era times, how far one would have to travel offshore to drink alcohol. This is a classic worth revisiting. Cheers y’all!

01-21-2024

This classic dates back to the early 1900s, appearing in Jacques Straub’s 1914 book, “Drinks.” As with many classics, they evolve. These specs are mainly based off of Simon Difford’s recipe. This version calls for a Regal Stir, which means you stir the peel with all ingredients, incorporating the oils. A favorite of mine. Cheers y’all!