03-12-2025

This is an original of mine and I promise you that it works. The caraway and dill notes of the aquavit complement Malört’s bitterness, while the cinnamon syrup softens the bitterness. I always like expressing some citrus oils over an espresso martini. Cheers y’all!

03-11-2025

This one was created in 2017 by Doug Phillips for The Whistler (Chicago, IL). This smoky, fall/winter twist on a Piña Colada will help prepare you for warm weather ahead. Scotch works so well in tropical drinks. Cheers y’all!

03-10-2025

I found this cocktail on Frederic Yarm’s page and had to reshake it. He found it via Reddit, where a user described it as a riff on the Industry Sour, Chicago style. Malört is a brutally bitter Chicago classic (Swedish-style wormwood liqueur), an industry hazing ritual, and a badge of honor for the bold. Cheers y’all!

03-09-2025

This tiki cocktail was created by Chad Austin at Lono in Hollywood. Perhaps this is a riff on the Cobra’s Fang, as the name and ingredients have similarities. The funky rum and herbal Chartreuse are winners here. Cheers y’all!

03-08-2025

This is a fresh twist on the classic Manhattan. Created at Milk & Honey (NYC) by Sam Ross and Sasha Petraske, it takes the Manhattan in a lighter, floral direction. Rye, Amaro Montenegro, dry vermouth, and a touch of cucumber make for a stirred-down sipper that feels just right for warmer weather. Cheers y’all!

03-07-2025

This one was created by Eric Henry in 2012 at The Whistler in Chicago. A bold twist on a whiskey sour, it layers rye spice with Montenegro’s herbal sweetness and Luxardo Bitter’s citrusy bite, rounded out by demerara, Angostura, and citrus. Cheers y’all!

03-06-2025

This one was created by Jordan Hughes (@highproofpreacher). As I’ve said, a daiquiri is (one of) my deathbed cocktail(s). The fat wash here adds a nice mouthfeel and coconut flavor. Amaro adds a layer of complexity with its bittersweet citrus and vanilla notes. Cheers y’all!

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!