I recently did some cocktail development and photography work for The Whistler Irish Whiskey, a new whiskey expression from Ireland’s Boann Distillery. At this family-run distillery, the master distiller, beekeeper and master blender all came together to craft a whiskey-based “trilogy” that showcases some of the finest whiskey, smoothest honey and freshest cream Ireland has to offer.
Read MoreThis creation calls for a split base of funky pot still rum and my very favorite: Yellow Chartreuse. The eye-catching purple float on top of the drink is none other than Empress Gin of Instagram fame, which is made with indigo Butterfly Pea blossoms. As the gin sinks and mixes with the rest of the drink, it forms a soft gradient…
Read MoreIs there a more quintessential warm weather cocktail than the Aperol Spritz? Okay there are a lot of sunny day cocktails, but the Aperol Spritz is at least in the top 5 on everyone’s favorites list. It’s a simple recipe that’s easy as 1, 2, 3– which is actually a great way to remember the recipe proportions. Although this simple cocktail does not require shaking or stirring (or even measuring– you can “eyeball” this one and be okay), it is helpful to add the ingredients to your glass in the right order.
Read MoreThere are few other cocktails that have the unique ability to transport the imbiber to faraway beaches with a single sip. Behold the humble (or not-so-humble) Mai Tai. Like the margarita, daiquiri and a whole slew of other famed tropical-ish cocktails, the Mai Tai’s popularity was also its downfall. Chain restaurants and cruise ships have rendered this Tiki classic almost unrecognizable from its former glory.
Read MoreIs it a Manhattan riff? Or is it a Sazerac riff? Both? I don’t really know, but honestly I’m just really enjoying the rye whiskey / cognac split base in cocktails lately.
Cardamaro Vino Amaro is also an interesting bottle (I find mine at the grocery store). It’s sort of a fortified wine, but it’s also sort of an amaro. If you can get your hands on a bottle, definitely give it a shot and use it like you would a vermouth.
Read MoreYou can find a few slightly different specs floating around the internet, but I personally find the below recipe to be the most enjoyable and balanced. I attended a Bacardi training a few years back where the instructor recommended adding a pinch of sea salt to your Espresso Martinis to round out the rich and bitter notes of the espresso.
Read MoreThe Sour is a standard cocktail template that you can use with nearly any spirit. It simply calls for: spirit, citrus and sugar. For this particular recipe I am using gin– so we’re calling this a Gin Sour. However, simply by swapping out the gin for whiskey, you’d have a Whiskey Sour. Makes sense, right? Other popular drinks like the Margarita and Daiquiri are also considered Sours because they follow that same formula: spirit, citrus, sugar.
Read MoreBack in the day, it was just referred to as a cocktail, consisting of some sort of spirit, sugar, water and bitters. As drinking culture developed, the word cocktail came to refer to any sort of mixed drink. To get this now classic concoction, people had to ask their bartender specifically for “an old fashioned cocktail.”
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 MoreA classic daiquiri is one of the most delicious and simple cocktails you could make. Sadly a lot of people hear “daiquiri” and immediately picture a sugary, frozen boat drink that is meant to be consumed aboard an overcrowded cruise ship. Although this classic drink has certainly been bastardized by restaurant chains and cruise lines alike, you simply have never had a real daiquiri until you’ve made one like this.
Read MoreThis might be a funny comparison to some, but I often to think of mezcal similarly to single-malt scotch. If I buy a really nice bottle of either, I’m probably not going to put it in a cocktail. The spirit itself is so complex, layered and crafted with such intention and care that it’s best enjoyed on its own. That doesn’t mean you can’t have fun with cocktails made with expensive mezcal…
Read MoreCognac Old Fashioned cocktail meets... tiki? Whatever it is, this cocktail recipe is an especially good one. Stirred and boozy, but with strong tropical vibes– try it out and let me know what you think!
Read More“There are already too many rules to remember in life, so your Martini shouldn’t come with a set of instructions as well.” It’s a somewhat surprising, but refreshing perspective coming from Alessandro Palazzi, head bartender at Dukes Hotel, a London cocktail institution. This intimate bar is tucked away off a London side street with a slight air of exclusivity, and a “smart casual” dress code. However, as you sink comfortably into your lounge chair, Palazzi and his staff are quick to make you feel right at home.
Read MorePlenty of bars nowadays put out menus of classic cocktails with a “new spin.” Generally this means they just added an ingredient to an Old Fashioned 🤷♂️ However, Palomar owner Ricky Gomez is a master at making subtle tweaks to classic recipes that help elevate them vs. creating “new” riffs. It’s a fine line for sure, but it’s a noticeable difference.
Read MoreFor a minute there, a few of us thought blue cocktails were a thing of the past… or at least something you only enjoyed while at an all-inclusive resort with cheap booze. But now skilled bartenders everywhere are dusting off their neglected bottles of blue curaçao, and crafting some well-balanced & truly delicious drinks.
Read MoreA Cognac Sidecar is pretty classic, but I thought this would be a fun spin. Most Cognacs have some banana notes (which has something to do with the French oak used for aging apparently 🤷♂️) so it was a no brainer to pair it with banana liqueur. Tiki bitters added some tropical spice, and finishing it off with a mist of funky, heavy pot still Jamaican rum just made this cocktail something special.
Read MoreFor this recipe, I wanted to make like a Last Word + Piña Colada sort of thing. I initially felt like it was my weakest recipe, but it ended up being the clear favorite of the night. Funny how that goes!
Read MoreRefreshing and eye-catching, and featuring gin and mezcal, the Cadillac Swizz comes to us from the creative bar staff at Bibo Ergo Sum in Los Angeles. This stylish bar has a slightly Art Deco vibe, and is somewhat hidden in Robertson Plaza between West Hollywood and Beverly Hills. Find the Cadillac Swizz on the menu under the “Neon” section, which lists various drinks described as “the life of the party.”
Read MoreI received a bottle of Trä Kál a while ago & finally got around to mixing with it. This bottle is crazy; so different from anything I’ve tried before! Apparently Trä Kál is a totally new type of spirit from Patagonia, & is made solely from local ingredients. It starts out like an apple & pear brandy but is then infused like a gin with local botanicals & essential oils. Like I said, I haven’t had anything quite like it.
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