04-19-2025

The classic South Side cocktail is said to come from Chicago’s South Side, where mobsters used it to make bootleg liquor drinkable during Prohibition. Others trace it to the 1890s as a mint julep riff. The Royale variation adds champagne, bringing bubbly elegance to this crisp, herbaceous classic. Cheers y’all!

04-18-2025

This cocktail was created in 2008 by Brian Miller for Death & Co. (@deathandcompany). This riff on a French 75 is named after the Hitchcock film and appropriately uses some Northwest-ish spirits (Aviation gin and @stgeorgespirits absinthe). Cheers y’all!

04-17-2025

This bright bittersweet sour was created by Pete St. Peter (@petetini) for Capri Club (Los Angeles, CA). Although Campari is listed, I encourage you to try any red bitter liqueur or a blend, as they do at Capri Club. This one is perfect for the warm weather ahead! Cheers y’all!

04-16-2025

This one was created by Ryan Magarian (@ryanmagarianpdx) for Hamlet (now closed; Portland, OR), where I was often a patron. Honestly, I could sip this all day—the mint is refreshing and the horseradish packs a wonderful punch. Originally served in a glass over ice, but I couldn't resist making it look like a carrot. Cheers y’all!

04-15-2025

This cocktail was created by Jeffrey Morgenthaler (@jeffmorgen) as part of a Calvados partnership. He made this as a riff on a popular drink of his called the Autumn Leaves, which itself is a riff on a Vieux Carré. All this to say, enjoy this spring cocktail. Cheers y’all!

04-14-2025

This cocktail was created in 2007 by Gonçalo de Sousa Monteiro at Le Lion (Hamburg, Germany). The name translates to count of elderflower, which is a nod to the St-Germain that acts as the floral sweetener here. This elderflower Negroni is perfect if you want to brighten and sweeten up your traditional Negroni. Cheers y’all!

04-13-2025

This daiquiri-like drink was created in 2019 by Alejandro Olivares at Under Current (Salt Lake City, UT). It is smoky from the split base, with a lot of tiki influence. Olivares describes it as, “a nautical feel without the kitsch." Sadly, he lost his fight with cancer late that year. Shake one up for him. Cheers y’all!

04-12-2025

This cocktail was created by Jean-félix Desfossés (@jfdesfosses). This gin basil fizz gets an extra layer of love and complexity with the addition of Yellow Chartreuse, giving rise to the name (Ambrosia is Latin for food of the gods). Cheers y’all!

04-11-2025

This cocktail comes from Joshua White (@josh_whitestillchasen), who created it in 2024 at Death & Company. It is a bold, tropical spin on a Vieux Carré. Flavors of ripe banana, warm spice, and herbal brightness sail through every sip. Cheers y’all!

04-10-2025

This cocktail was created in 2011 by Erik Lorincz at The American Bar at The Savoy Hotel (London, England). This gin basil smash takes on an extra vegetal note with the addition of celery bitters. The foam and its texture helps cut through the acidity and balances it all. Cheers y’all!

04-09-2025

This cocktail was created by Drew Johnson (@cheekydees) and I found it via his mentee, Josh Leos (@irrelevantbartender) who works at Noble Experiment (San Diego, CA). This one follows the typical daiquiri template, but uses a split base of amari. It’s basically a daiquiri digestiff that’s bitter and delicious. Cheers y’all!

04-08-2025

This cocktail was created by Jessica Gonzalez in 2009 for Death & Company (@deathandcompany). It is a bright and unexpected twist on a gin sour. The Szechuan peppercorn brings a gentle tingle and warmth, while apricot, falernum, and lime layer in fruit, spice, and balance. Cheers y’all!

04-07-2025

This one was created by Morten Krag (@thecocktail.blog). This sipper is perfect for gin lovers. You get herbal complexity from the Chartreuse, and also martini notes from the vermouth and fortified wine. A little maraschino is the right amount to balance. Cheers y’all!

04-06-2025

Thanks to Frederic Yarm (@FredericYarm) for sharing this classic that dates back to 1936 where it was featured in 1000 Mistures. This Negroni has the addition of Arrack, an Indonesian sugarcane spirit akin to rum and cachaça, that ferments with red rice and indigenous yeast for a funky, lovely taste. Cheers y’all!

04-05-2025

This one was created by Jordan Hughes. In this Old Fashioned riff, he uses butterfly pea-infused mezcal, giving it that bold smoky backbone and color. This is sweetened by Chareau and a hit of jalapeño agave syrup. The grapefruit bitters and lemon peel oil brighten everything up. Cheers y’all!

04-04-2025

This margarita was created by Jordan Hughes (@highproofpreacher) and is found in his book, “Twist.” It is just another example of how well carrot juice pairs with agave spirits. This one is earthy, a bit smoky, and spicy thanks to the jalapeño agave syrup. Cheers y’all!

04-03-2025

This was created by Natasha David in 2014. David uses a split base in this Sazerac riff, which is exactly how I prefer my Sazeracs. The key to making this drink is to use a high quality banana liqueur (preferably Giffard Banane du Brésil). It adds a unique element without being overwhelming. Cheers y’all!

04-02-2025

This one was created by Julia Momose, and is found in Emma Janzen’s book, “Mezcal: The History, Craft & Cocktails of the World's Ultimate Artisanal Spirit.” It balances earthy, smoky, bright, and spiced flavors in a way that feels effortless. Cheers y’all!

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!