04-01-2025

This cocktail was created by Matthias Soberon (@servedbysoberon) and goes to show that a little Chartreuse can go a long way. Here, you want a little herbal complexity, but ultimately want the splitbase to shine. With a light-bodied rum and white vermouth, it’s smooth, dry, and just a little floral. Cheers y’all!

03-31-2025

This drink was created by Feizal Valli of The Atomic Lounge in Birmingham, Alabama. Valli uses aged tequila and pairs it with fruit and spice. The sweetness from the banana pairs wonderfully with the spice of the fernet. Garnish with slapped rosemary to accentuate the earthy side of this drink. Cheers y’all!

03-30-2025

This cocktail dates back to 1977 where it was published in Stanley Jones’ Complete Barguide. This wet martini leans into herbal complexity with Bénédictine and Cointreau adding depth to the classic gin and vermouth base. The bitters round it out with a touch of spice and citrus. Cheers y’all!

03-29-2025

This one was created by Erick Castro (@hungrybartender) for his San Diego bar, Gilly’s House of Cocktails. The combo of reposado and mezcal brings a smoky, earthy depth, while Cointreau and vermouth add brightness and balance. The bitters round it out with an aromatic finish. Cheers y’all!

03-28-2025

Banhez creates these fruit distillates by wildly fermenting fresh pineapple for five days before running them through an open-flame refrescadora still. This process captures the essence of a pineapple in peak season, with all its succulent, bright, and juicy notes. This one is an original of mine using another fruit distillate. Pineapple and coffee are a heavenly match. Here they combine with some spice and a touch of chocolate. I was inspired by the late-night energy of markets where coffee, spices, and tropical fruit mingle. Cheers y’all!

03-27-2025

Banhez creates these fruit distillates by wildly fermenting fresh mango for seven days before running them through an open-flame refrescadora still. This process captures the essence of a Mexican mango in peak season, with all its sweet, funky, and tropical notes. Last year, I saved this one by Jordan Hughes (@highproofpreacher) in hopes that I’d find a bottle of Banhez Mango Distillate. Fast forward a year—I finally got it. To quote Jordan, “I make plenty of drinks that don’t hit…but this one had me dancing by myself.” Cheers y’all!

03-26-2025

This cleverly named cocktail by Matthias Soberon (@servedbysoberon) brings tropical flavors together with an unexpected base. Arrack, an Indonesian sugarcane spirit akin to rum and cachaça, ferments with red rice and indigenous yeast for a funky, lovely taste. Cheers y’all!

03-25-2025

This cocktail was created in 2009 by Toby Maloney, author of, “The Bartender’s Manifesto.” Maloney wanted to create a love child between a Little Italy (rye, Campari, Cynar, sweet vermouth) and a Negroni. This then led to this rich and almost savory mash-up. Cheers y’all!

03-24-2025

This spicy pineapple margarita was created by Adam Wild (@drinksbywild), and I gave it a shake a few weeks ago (see original version of the Gulf Of Mexico). This time, I thought it would be fun to clarify as the color matches the waters even more. Cheers y’all!

03-23-2025

This 19th century classic cocktail is attributed to bartender Harry Johnson. The name “Bijou” is French for jewel, and was named such because of the gem-colored alcohols used in the recipe: gin for diamond, chartreuse for emerald, and vermouth for ruby. I opted for these specs, but always go with your palate. Cheers y’all!

03-22-2025

This cocktail comes from the brilliant Matthias Soberon (@servedbysoberon). I’m going to keep this short and sweet. This one screams spring and summer with all the citrus. Make it. Be happy. Cheers y’all!

03-21-2025

This cocktail was created by Matthew Belanger in 2015 and I found it in my copy of Death & Company: Welcome Home. This one balances rhum agricole’s grassy funk with the spice of Amaro di Angostura and the woody richness of Amburana cachaça. Bright citrus and orgeat add depth and balance, with grapefruit cutting through nicely here. Cheers y’all!

03-20-2025

This cocktail comes from Morten Krag (@thecocktail.blog), and it’s basically a smoky, corn-kissed Martini, which is right up my alley. Smoky, savory, and just a touch sweet, it’s named after the heirloom corn used for hominy. This one is a bold, unexpected twist on a classic. Cheers y’all!

03-19-2025

This classic comes from The Savoy Cocktail Book (1930) by Harry Craddock. I originally described this as basically a Sidecar that ditched the sugared rim and focused on balance. Bright, citrusy, and just rich enough from the cognac. A couple of folks then brought up the more correct comparison of it being similar to a Corpse Reviver No. 2. with Cognac and no absinthe. Regardless, this one is simple, clean, and seriously underrated. Cheers y’all!

03-18-2025

I stumbled across this cocktail, yet again, via Frederic Yarm’s (@fredericyarm) page. It was first featured in the 1936 book, “1000 Misture.” The cocktail name itself is the Italian spelling of Puerto Rico. This cocktail combines my love for stirred gin drinks and rum/tiki. I’ll be making this again and again! Cheers y’all!

03-17-2025

This smoky, herbal, and bittersweet sipper was created in 2015 by Jack McGarry at the New York City Irish bar, The Dead Rabbit. It a riff on the classic Tipperary, but with the added complexity of Campari, scotch, and touch of cinnamon. Cheers y’all!

03-16-2025

I found this one on the amazing Leandro DiMonriva’s (@theeducatedbarfly) page. He mentioned that he stumbled across it some time ago but can’t pinpoint the creator. It’s a beautifully balanced, floral-leaning gin cocktail with just enough bitterness from the Aperol to keep it from being too sweet. The absinthe rinse adds a subtle layer of herbal complexity. Cheers y’all!

03-15-2025

Dry gin keeps things crisp, letting the matcha and espresso pop without being overpowered by floral notes. Meletti’s vanilla and herbal bitterness adds depth, and plays well with the earthy matcha. I would avoid floral or super piney gins, as they can clash with the flavors. Cheers y’all!

03-14-2025

Sometimes the pot of gold is just a perfectly clarified cocktail. This one is my take on a milk punch using that nostalgic cereal milk. The matcha and Chartreuse bring herbal depth, while the milk wash smooths everything out into a magically clear, silky sipper. Cheers y’all!

03-13-2025

This equal parts cocktail was created by Richie Boccato at Milk & Honey (NYC). This one is proof that sometimes, beauty is the only good thing lately. The ingredients come together in a delicate yet complex balance. A little floral, a little citrusy, and just enough to make the day feel a little less dull. Cheers y’all!