05-31-2025

I made a batch of these for commencement weekend. It’s my own creation, built around funky rum, tropical flavors, and the bittersweet, spiced richness of Meletti. I wanted something crowd-pleasing. And as an anatomy professor, the name felt fitting for a moment that always gets my heart racing: saying goodbye to another graduating class. Cheers y’all!

05-30-2025

I came up with this Saturn riff for my partner who just had surgery and can’t have alcohol. Who said mocktails are boring? This one is packed with all the tiki flavor. Cheers y’all!

05-29-2025

This cocktail was created by Frederic Yarm (@fredericyarm) as a riff on a Rum Club drink I shared recently (“Anyone’s Shadow”). He maintained the Meletti and Bénédictine aspect, but swapped the Jamaican rum/Rye split base for Cognac and mezcal. Absinthe and mole were great additions that made sense. Cheers y’all!

05-28-2025

This cocktail was created by Billy Dollard for Cure (New Orleans). A colleague planned to name his next drink New York in the ’70s. Billy stole the idea after a wild group of Germans came through Cure, ordering tequila and mezcal with cinnamon-dusted orange wedges. Cheers y’all!

05-27-2025

Created by Turk Dietrich at Cure (New Orleans, LA). This is Dietrich’s most popular drink. He even argued it might by one of the best tequila sours in the world. That said, don’t skip the Old Fashiom bitters — without them, he says this drink is a 5/10. Cheers y’all!

05-26-2025

This is basically a basil martini with all flavor, no fluff. It’s a savory sipper that I’ll be making on these summer nights ahead. I would go for a non-juniper heavy gin here if you can’t get Botanivore. Recipe found on @stgeorgespirits website. Cheers y’all!

05-25-2025

This one was created in 2017 by Andy Bixby at Dram & Grain (Washington, DC). It’s a twist on the Missionary’s Downfall — the absinthe being a nod to Ernest Hemingway. Xanthan gum adds body, smooths texture, and helps keep ingredients evenly suspended. Cheers y’all!

05-24-2025

Isaiah LaBelle (@onesipclub) and I came up with this one while reminiscing on our childhoods — Gatorade was always a big part of the game. This one should bring you that same nostalgia while also being a crushable margarita. Give it a go and let us know what you think! Cheers y’all!

05-23-2025

This is my clarified take on the Picante De La Casa, a modern classic originally created at Soho House in 2009. The clarification process rounds out the edges, but you still get the signature heat and herbaceous punch and flavor – the oil is a fun pop. Cheers y’all!

05-22-2025

This is an original of mine, but heavily influenced by the Death & Company Highwayman, created by Tyson Buhler. I wanted to give it a more of a tiki take, so I added more rum and passionfruit. This is perfect for those that want an old fashioned with a little more tropical side. Cheers y’all!

05-21-2025

This is an original of mine. It’s my coffee take on a Kingston Negroni. I use a split of pineapple rums (Planteray will give you that pineapple flavor, Doctor Bird will bring the funk). Coffee connects it all. Cheers y’all!

05-20-2025

This is an original of mine. I have to thank fellow cocktail creator @catsdontdrinkcocktails for coming up with the name, as well as introducing me to coconut fat washing Averna. This split base espresso martini walks the line between tiki and Italy. Cheers y’all!

05-19-2025

This cocktail was created by Meaghan Dorman. It is a nice twist on a Mai Tai with the addition of an amaro. This recipe was modified by @catsdontdrinkcocktails who decided to wash Averna with the coconut oil. This adds an extra layer of flavor and mouthfeel. Cheers y’all!

05-18-2025

A lovely swizzle created by Martin Cate and featured in his book, Smuggler’s Cove. He named it after the Kaieteur Falls, so it’s suggested you use rums from that area (Guyana). Though, in the book, it is printed as “Kaiteur Swizzle,” which likely is a misprint. Cheers y’all!

05-17-2025

This beautiful daiquiri was created in 2007 by Phil Ward for Death & Co. (@deathandcompany), back when mixing with mezcal wasn’t common. The original called for a white Barbancourt rum, but I only had aged (which explains the color). That being said, it was still so good! Cheers y’all!

05-16-2025

This cocktail was created by the brilliant Phil Ward in 2008 for Death & Co. (@deathandcompany). You get a combination of funk and grassy notes from the Agricole and Arrack. It is a simple build, and proof that a daiquiri can still surprise you. Easily my second favorite thing with benefits. Cheers y’all!

05-15-2025

This margarita riff was created in 2015 by Dylan O'Brien (@beardedbarman) at his bar Prizefighter (Emeryville, CA). Montenegro adds a bittersweet pop of orange, spice, and florals that smooths out the tart lime and aged tequila. I added saline to the drink, but a salted rim is traditional. Cheers y’all!

05-14-2025

This one was created by Tyson Buhler for Death & Co. (@deathandcompany) and featured in their Welcome Home book. I think Buhler put it perfectly when he said, “This combination of base spirit, amaro, tropical fruit, and spice seems to never fail.” Cheers y’all!

05-13-2025

This classic cocktail dates back to 1936 where it was published in 1000 Misture. If you’re looking for a new spirit forward gin drink / martini, give this one a go. Cheers y’all!

05-12-2025

This cocktail was created in 2020 by Shannon Ponche for Death & Co (@deathandcompany). It balances bright citrus and subtle heat with a tropical twist. The absinthe brings a little bit of herbal complexity on the finish. Cheers y’all!