It’s hard to improve on a quality Margarita, but mezcal, fresh mint, and homemade strawberry-rhubarb syrup certainly don't hurt! Sometimes, simple syrups made with fresh berries can be cloying, so try balancing yours with a splash of Aperol…
Read MoreEmpress Gin is infused with butterfly pea flower and gives this Negroni riff its vibrant hue. Lavender bitters provide balanced, delicately floral notes.
Read MorePlace rosemary in a rocks glass and add 151 rum. Ignite and roast the rosemary for about 8 seconds then smother. Add Amaro Montenegro, rosé and ice then stir to chill. Top with more ice if needed.
Read MoreFor this concept I really wanted to make a stirred and boozy sipper that showcases Bacardi Añejo Cuatro, which is a delicious blend of tropical aged rum. This rum has hints of vanilla, clove and toasted cedar and would be a decent replacement for bourbon in a lot of the usual whiskey cocktails.
Read MoreI’m always a sucker for a good Sazerac variation. Then if Laphroaig is also involved... I can’t not make the thing! Pulled this one out of the ol’ Death & Company book; which is every home bartender’s bible.
Read MoreSomething strange happens to us as soon as the weather gets cooler and the leaves change. We want pumpkin pie spices and fall flavors in everything! Sadly, most of the pumpkin-themed drinks at your local coffee counter and cocktail bar don’t contain much or any real pumpkin. So I set out to make a simple cocktail that encapsulates these essential fall flavors without using anything artificial.
Read MoreTake a seat at Paadee’s bar right when you walk in and chances are you’ll meet bar manager Jon Lewis. I recommend asking him for one of his most popular original creations; the Modern Luk Thep. Lewis has made this tasty mezcal-based cocktail at various Portland food and beverage events and the drink has even gained some popularity via social media.
Read More“Like most (but not all) of the cocktails on the menu at Deadshot, the Diplomatic Prince is inspired by a classic,” Robinson explains. “Some of our cocktails are a bit more obvious as to which classic was the inspiration, but for this one it was inspired by the Negroni. It’s not quite as bitter as a classic Negroni but does have all of the original components
Read MoreThere are a lot of different flavors zipping around in this energetic cocktail. Originally created by Julia Momose of Chicago, the Electron combines earthy carrot juice and pink peppercorns with cinnamon and bright, fresh citrus. All these vibrant flavors intertwine with smokey mezcal and make for a dynamic sipping experience.
Read MoreNeed a refreshing beverage that’s a little more interesting than the watered-down stuff from your neighbor’s lemonade stand? Look no further.
Read MoreThe Painkiller was first made in the British Virgin Island’s with Pusser’s Navy Rum. You may have noticed it on several menus with the numbers #2, #3 and #4 after the title, which indicates how many ounces of rum are used.
Read MoreSome have yet to discover this fact, but mezcal and coffee make an incredible pair. The “Canijillo” cocktail is a simple one, yet certainly not lacking in depth or flavor.
Read MoreEveryone loves a good tiki cocktail… even Vikings.
Admittedly, Viking Tiki isn’t a thing just yet. But, for fans of the traditional Nordic spirit aquavit, it certainly seems like a reasonable development.
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