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!

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!