Here’s an elevated take on a classic golf course drink, The Transfusion.

Instead of grape juice, we’re borrowing an old cocktail technique from the Breakfast Martini where the ingredients are shaken with a citrus fruit based marmalade. The result is a bright, fruity and refreshing cocktail.

3 Cocktails That Sam Ross Created That Aren’t the Paper Plane.

5 Amaro Cocktails You Need To Make This Weekend

5 More Old Fashioned Cocktails You Need to Make this Weekend

PSA: Make a smoked apple pie syrup this month. Make a lot.

Remember when I made a smoked apple pie syrup on my @traegergrills to make an Apple Pie a La Mode whiskey sour? No? Well check it out a couple posts back because it was firrrrreeee.

Anyways, I figured I’d put that syrup to good use in an Old Fashioned and it worked out way better than I could have ever imagined. Up next - the batched version!

I've never made a martini like this before…

Sometimes its not about the ingredients but the technique and the quality of the gin that makes for a good martini. I recently hopped on a call with Stephen Evans-Freke, the owner/founder of Castle Freke Gin and he recently showed me a new way to make a martini and its unlike anything I've ever made before.

The process that Stephen described is called the 'In and Out' method where you flavor the ice you're shaking with by adding a blend of vermouths and bitters to the shaking tin, straining it out, then adding the gin to shake again to just give a kiss of those elements that remain on the surface of the ice. Combined with the citrus zest, the result is a unique and refreshing martini that deserves a spot in your martini rotation. As a bonus, you get a gin-infused cucumber snack after you finish your martini.

Cheers y'all.

This October I'm pouring something a little haunted. The Green Ghost is bright, herbal, and eerily green, built on Citadelle Original Gin and the botanical power of Green Chartreuse. A quick absinthe rinse, flamed in the glass, adds a wisp of smoke that makes it made for the season. Shaken hard with fresh lime and served up. Cheers, y'all!