When adding fresh herbs to cocktails, like basil or mint, many reach for the muddler and proceed to crush the herbs into pieces in the base of the cocktail shaker. There’s really no reason to do this and you probably shouldn’t because overly crushing the herbs may introduce unwanted bitterness in the cocktail.
Read MoreThe Old Fashioned meets… well… Pineapple! The star ingredient in this cocktail is Pineapple Demerara syrup- and it’s definitely worth making! The syrup itself can be a bit inconsistent, so you may need to adjust the amount you add to the cocktail to properly balance it.
Read MoreHere’s a colorful twist on a Sidecar using Cointreau that I cold-infused with Hibiscus tea for 24 hours. The color turned out AMAZING and the added flavors of black current and lemon verbena from the tea paired exceptionally well with the cognac.
Read MoreThis cocktail is made with high-proof bourbon (I used Old Granddad 114 but Coopers’ Craft Barrel Reserve was really nice too), a touch of quality vanilla liqueur and Rosato amaro; a bittersweet liqueur with fresh and fruity aromas of hibiscus and orange blossom. I also added some tropical spice bitters, but you can just as easily sub in aromatic bitters.
Read MoreThere, I said it! I still love whiskey too, but an agave-based Hot Toddy just hits different. Here’s an especially delicious Hot Toddy variation, made with one of my favorites: Punta Diamante Reposado from Casa Don Ramon.
Read MoreI typically refer to this cocktail as a “Flip”– which was originally made back in the 1600’s with spirit, sugar, eggs and spices, and was served hot by thrusting a burning hot rod of metal into it, causing it to froth or “flip.”
Read MoreInspired by the notion of this cocktail serving as an ambassador for the Cognac category and to raise awareness of the contributions African American bartenders through one of the earliest American cocktails to gain traction on the scene…
Read MoreIt’s cold and rainy today, so it’s hardly the right time for blended Piña Coladas. Or maybe it’s the perfect time?
Read MoreI feel like the Last Word was a super hip cocktail a few years ago (like 2017-2018?) but I’ve hardly made one since. A friend recently asked me for a refreshing gin cocktail and I decided to shake one up for her– then I promptly made one for myself too. It actually made me kinda nostalgic for simpler times.
Read MoreThe Daiquiri is the perfect island drink, so I love the idea of making a version that uses Islay Scotch: whisky that is made on the Scottish island of Islay.
Read MoreA balanced and refreshing Margarita is never out of season. Although this ubiquitous summertime cocktail might not be as front of mind during the colder months, with some simple changes to the ingredients, this cocktail will channel those cozy winter vibes.
Read MoreI was really fascinated by the “creaminess” of this gin, so I thought it would make a refreshing martini riff. I added just a few drops of sarsaparilla bitters to the finished cocktail, so when you take the first sip you’re instantly reminded of cream soda or even an old-timey cola.
Read MoreSmoked Old Fashioneds are way overdone– so I guess it’s time to start smoking Negronis. Also, if you haven’t made a Negroni using funky Jamaican rum, what are you even doing with your life? It’s hard to truly improve on a classic, but if I’m being honest, I’ll take this combo over the classic Gin-Campari-Vermouth spec any day.
Read MoreI had the honor of visiting Belize to check out the Copalli Rum distillery and their organic farm. One afternoon, a bartender that worked at the distillery made me a Copalli Rum daiquiri made with syrup that was infused with freshly harvested vanilla. I haven’t been able to get it out of my head since– it was just so good!
Read MoreThis cocktail actually tastes like a cookie– but not in a sugary-gross way, more like “I’m drinking a cocktail and thinking of cookies” sort of way. I infused Steel Dust Vodka with brown butter, which gives it a creamy texture and a subtle caramel/toffee flavor.
Read MoreA classic Sidecar is a refreshingly simple cocktail, typically made with cognac, triple sec and fresh lemon juice. However, this particular recipe changes things up a bit.
Read MoreThis is one of those rare cocktails where I will tell you it doesn’t matter that much how precise you are with measuring. Yeah you want to get the general proportions right, but a little extra pineapple juice or a little less Campari isn’t going to hurt anything.
Read MoreI’ve been enjoying a fun new ingredient in my home bar: Pineapple Gum syrup. It’s made from freshly pressed pineapple, cane sugar & “gum arabic”– which is apparently like sap from Acacia trees. It has a really nice viscosity and lots of bright pineapple acidity; and it’s another tasty way to incorporate pineapple into more drinks.
Read MoreOf course, the drink itself doesn’t actually freeze. Since a martini is mostly spirit (in my case gin, but sure you can go with vodka) the liquid will just get nicely chilled without solidifying. When you’re ready to serve or enjoy, just remove the bottle from the freezer and pour into a glass along with lemon zest.
Read MoreOnce referred to as a “forgotten classic,” the Aviation became one of the most popular gin cocktails in bars across America for a time. The earliest written mention of the drink was in Hugo Ensslin’s book published in 1916, titled "Recipes for Mixed Drinks." The recipe called for gin, lemon juice, Maraschino and a then-obscure French liqueur, crème de violette.
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