The 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 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 MoreBacon, bourbon, bitters & fancy maple syrup. It might not be for everyone (i.e. vegans, or just anyone who doesn’t like the idea of bacon in their cocktail) but this is an incredibly fun drink to try out at least once. Originally created by Don Lee in NYC in 2007, this cocktail essentially started the “fat washing” cocktail craze that is now fairly commonplace in most craft cocktail bars around the world.
Read MorePersonally, the Boulevardier is my go-to cocktail for batching. Since it calls for equal-parts of each of the three ingredients, it’s super easy to scale up and make in large quantities. The Boulevardier also tends to be favored by people who aren’t usually cocktail drinkers– vs. the Negroni which can come off as a bit abrasive the first time you try it.
Read MoreInfusing spirits always makes me kinda nervous because I’m never 100% sure it’s going to work out. If it turns out bad or just not up to my personal standards, I feel like I wasted a bottle.
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