For those of you that like your partners like you like your 🍸

This is a simple take on a filthy martini. Can’t go wrong with pepper brine in a martini but this olive infused spirit from @empiricalspirits is a game changer. It’s literally olives in liquid form and it’s best used as a split base with your favorite gin. Recipe below.

Cheers, y’all!

WEEKLY COCKTAIL ROUNDUP: BANANA Recipes! 🍌

That way you can save all 7 to your camera roll for future reference.

What do you want to see on the next roundup of recipes?? 😬 just drop a suggestion below and I’ll make it happen.

Cheers y’all! Catch you on next week’s round up.

WEEKLY COCKTAIL ROUND-UP | FILIPINO COCKTAILS! 🇵🇭

These are some of my favorite recipes that I’ve made over the last few years. I love them because they’re almost all mostly based on Filipino desserts that loved as a kid. Obviously there’s a lot of nostalgia in these recipes but also a lot of my Lola’s (grandmother) inspiration for the flavors going on here. I honestly can’t pick a favorite out of the bunch so y’all will just have to try them out for yourselves and let me know.

Drop a line below and tell me what you want to see in the next round up, cheers y’all.

Style is personal. So why should your cocktail try to copy somebody else’s?

I teamed up with my friends at Ralph Lauren Fragrances to build a cocktail around their Ralph’s Club New York Parfum, and the fragrance did most of the talking. Black currant, cognac, oud wood. That’s basically a drink order.

So we built a Manhattan style sipper with cognac as the base, swapped the sweet vermouth for creme de cassis and a touch of dry vermouth, added a barspoon of absinthe and a few dashes of bitters, then finished it with an expressed lemon twist for brightness. Given the NY roots on this bottle, I’m calling it The State of Mind.

Cheers, y’all!

The P*rnstar Martini is a modern classic—fruity, approachable, and built on a formula that works. But here’s the thing: formulas can be reworked if you respect what makes them work in the first place.

This Mexican version starts with Mijenta Reposado, which brings oak and vanilla complexity that rum or vodka can’t match. Passionfruit syrup keeps that fruity brightness the original is known for. But here’s where it gets interesting: Nixta. It’s a corn-forward Mexican spirit that adds something earthy and unexpected—it’s not trying to hide, it’s showing up as itself. Vanilla agave syrup bridges the gap between the tequila’s spice and the passionfruit’s sweetness. Fresh lime brings the tart snap.

The egg white is optional, but if you use it, shake hard for a silky texture that transforms the whole experience. The tepache sidecar is the final touch—it’s fermented, slightly funky, and it makes sense alongside this drink in a way champagne never could in a margarita moment.

This is a martini built on Mexican spirits that deserve more attention. Sophisticated, fruity, and genuinely different.

Cheers, y’all!

Why does bourbon get a reputation as a cold weather drink??

Together with my friends at @fourrosesbourbon,

we’re going to prove that theory wrong, and honestly, it wasn’t hard.

Four Roses Small Batch brings a soft, fruity character with layers of spice that hold up beautifully against tropical flavors, which makes it a surprisingly natural fit for a frozen drink. So instead of reaching for rum, I built this Pina Colada around bourbon instead. Coconut cream and pineapple juice bring that classic tiki sweetness, a splash of lime juice adds acidity to balance it out, and blending it all with ice gives you that thick, frosty texture that disappears fast on a hot day.

What’s your go to bourbon cocktail for summer? Drop it below, I might build it next.

Cheers, y’all!

National Tequila Day deserves a riff that actually hits.

Loca Loka Blanco brings clean, fruity Highland agave character to fresh watermelon, bright basil, and a salted rim. We're freezing it smooth with Aperol and agave syrup, then garnishing with a watermelon slice and basil leaf. This is the margarita your summer's been waiting for.

Cheers, y'all!