Who says this ingredient doesn’t belong in cocktails? 🤔

Together with my friends at @cambromfg, I’m going to show you how to make an alcoholic and non-alcoholic version of the same cocktail using a strawberry peppercorn shrub made with… yep, vinegar.

Comment ’SHRUB’ below if you want me to send you the exact specs for the strawberry peppercorn shrub I used here.

Whether you know it or not, you have eaten or drank something at a restaurant that was made or stored in a Cambro. This brand is ubiquitous within the F&B community and highly regarded as a staple in any kitchen. Enter: CamRounds, the next product in the Cambro home storage lineup.

As you can see from the video - this shows the versatility of the CamRound as I make my Shrub. I love that uses the same lid as my CamSquares and I can easily stack them in the fridge. Not to mention, the ability to use the corners as a ‘spout’ to easily pour from the corners, despite the round base. This is especially helpful when dealing with liquids… like cocktails :P

Cheers y’all!

Who says this ingredient doesn’t belong in cocktails? 🤔

Together with my friends at @cambromfg, I’m going to show you how to make an alcoholic and non-alcoholic version of the same cocktail using a strawberry peppercorn shrub made with… yep, vinegar.

Comment ’SHRUB’ below if you want me to send you the exact specs for the strawberry peppercorn shrub I used here.

Whether you know it or not, you have eaten or drank something at a restaurant that was made or stored in a Cambro. This brand is ubiquitous within the F&B community and highly regarded as a staple in any kitchen. Enter: CamRounds, the next product in the Cambro home storage lineup.

As you can see from the video - this shows the versatility of the CamRound as I make my Shrub. I love that uses the same lid as my CamSquares and I can easily stack them in the fridge. Not to mention, the ability to use the corners as a ‘spout’ to easily pour from the corners, despite the round base. This is especially helpful when dealing with liquids… like cocktails :P

Cheers y’all!

THIS IS A TINY COCKTAIL 🍸🤏🏾

Called The Anomaly and it’s damn good.

It’s from the book Tiny cocktails by my buddy Tyler (@bon_vivantito). - it’s called an anomaly because it doesn’t follow the typical format for a classic cocktail structure. It’s part martini and part sour, but also stirred? The result is a balanced drink that has the makings of a light, but boozy martini with the bright freshness of a sour.

Author’s Note: “The Anomaly, as the name hints at, is one of those cocktails that deviates from classic cocktail structure. It has traces of both the martini and the sour in its balance of ingredients. Like the martini, it’s unmistakably boozy and light, but it has the freshness and balanced sweetness of a succulent sour. Anomaly matches neither template identically though. Instead, this sophisticated drink strikes a harmonious balance of fortifying spirit with sugar and acid, allowing the seamless pairing of smoky mezcal and tropical banana to take center stage. In a way, it’s a gateway cocktail to more spirituous cocktails. It’s easy to throw back, but do tread lightly: A few of these tiny yet bold libations and your legs might just turn into noodles.”

Cheers, y’all!

Is this better than an espresso martini?? 🤔

Together with our friends at @lalospirits, I’ve made a stirred coffee cocktail that uses ingredients you most likely already have. Think of it as Mexican twist on a classic Revolver but instead of bourbon, using LALO Blanco Tequila to complement the notes of coffee, smoke and citrus.

Cheers y’all.

Ok hear me out, this + a MHL pony…

What would happen if a bartender put two of his favorite ingredients into a cocktail. Well, you’d get this… the Industry Sour. Created by Ted Kilgore back in 2011, this combines Chartreuse, Fernet along with lime and simple to create a strong, sweet sour. Its a little on the sweet side to me, but this + a High Life would be 🤌🏽

Now who’s gonna make a Malort + Angostura Sour?

Cheers y’all.

From the creator of the Paper Plane comes…

You may know @samueljoelross as the founder the the modern classic, Paper Plane (equal parts: rye, lemon, nonino, and aperol). But if you dont live in NY, you probably haven’t tried his other cocktails, specifically this one. The Cobble Hill is a lighter, more refreshing Manhattan that may be your new pre-dinner cocktail.

I think we finally did it.. a non-alcoholic STIRRED cocktail that actually tastes good.

I’ve been on a quest to find a spirit that plays well in a stirred cocktail. Unfortunately, it’s been difficult to replicate the texture and mouthfeel of an alcoholic spirit BUTTT I recently found some spirits that come very close.

I was introduced to Cut Above during Tales of the Cocktail one year. Yes, it’s got agave notes, but it’s also got the spice and slight bitterness that alcohol tends to have that lends itself to mimic that texture/mouthfeel.

Combined with Almave’s new Humo, a mezcal alternative, made with espadin agave (also non-alcoholic) - this recipe drank almost like the real thing.

Y’all need to give this a try, cheers.

What if I told you this margarita was made with 100% blue Weber agave but it’s NOT with tequila? 🤔

Together with my friends at @weberranchvodka, I’ve created the perfect cocktail for your Labor Day Weekend. This recipe is a cross between a dirty martini and a margarita. It has the savory notes of the martini, but makes it more sessionable like a margarita. Weber Ranch is made with 100% Blue Weber Agave, just like premium tequilas, but thats where the similarities end. The flavor profiles produced from distilling blue weber agave produces an earthy, sweet and mellow vodka without the astringency of a traditional vodka made from potatoes. Yes, its great in a regular dirty martini too, but you definitely need to give this recipe a try this weekend.

What would happen if the Sazerac and Rob Roy had a love child? This.

We could all use more sherry cocktails in the world after all. This one uses the rich raisin notes in PX sherry to round out the flavors from the single malt scotch. If you know me, you know I love flaming my absinthe to give it a bit more toasted sugar/caramel flavor, this is optional.. If you’re a fan of Manhattans, you’re going to love this cocktail.

Cheers y’all.

PSA: You can make a margarita with bourbon.

#ad21+ Together with my friends at @fourrosesbourbon, we made a super refreshing margarita variation thats perfect for the heat this summer. This rendition, named the ‘Spicy Roserita’ (recipe below) uses fresh strawberries combined with signature Four Roses Small Batch Bourbon to make an incredible sipper whether you’re on a boat, at a pool or just sitting on the porch. Make sure to give this one a try.

Cheers y’all!

Don’t ask me about my red flags 🚩 but lemme tell you about my green flags this summer 🟩

#ad21+ Together with my friends at @stoli, we’re going to make this vibrant and refreshing Green Flag cocktail while I tell you all about my cocktail green flags this summer. These are things I look for whenever I’m drinking or making a cocktail of my own and just figured it was fitting to make this cocktail too! It’s got tropical notes of passionfruit and melon and makes for a great summer sipper.

My cocktail green flags this summer:
Using fresh juice.
Using crystal clear ice.
A fun/funky garnish.
What are yours??

Cheers y’all!

Let’s try a cocktail from the 1880s, shall we?

This is the East India Cocktail No. 2, named after the East India Trading Company. Theres been a ton of renditions on this 18th century cocktail with ingredients being subbed in and out and multiple bartenders putting their own spin/riff on the original (sound familiar?) - one thing is certain though, this always had a brandy/cognac base spirit. Now why is this called the No. 2? Well… No. 1 used raspberries instead of pineapple, obviously.

Review at the end - let me know what y’all think of this spec - would you try it out? If so, what would you change?

Cheers y’all.

Apparently we can’t say @patron is 100% ⬛️⬛️⬛️⬛️⬛️-⬛️⬛️⬛️ so you’ll just have to watch the video and read between the lines.

PICKLED WATERMELON MARGARITA
By: @holycityhandcraft

Today we’re going to answer the age old question: WILL IT WISCONSIN??

On this week’s episode, we’re going to try to ‘Wisconsin’ the iconic MARGARITA. What does it mean to Wisconsin something? It means adding fruit, some sort of soda and muddling the hell out of it to make a cocktail with some sort of base spirit.

The good news is, it works. I figured it would since this is pretty much how you make a caipirinha with cachaca. Yes I know this is pretty much a ‘smash’ type cocktail, but isn’t that what a Wisconsin Old Fashioned is anyway? ;)

Cheers y’all!

Ok, apparently I’ve been making this the wrong way? 😒

Wisconsin Old Fashioned… I don’t think I know of any other classic cocktail thats so heavily disputed by an entire region. I’ve been drinking old fashioned’s for a while now and always have preferred them… the old fashioned way (ps. This is how the drink got its name - spirit, bitters, sugar + water). But the last time I made the Wisconsin OF, Wisconsinites slid into the comments section asking telling me I still did it wrong. In their defense, apparently it’s made with brandy and not bourbon (which was apparently the case for the OG old fashioned).

So lets do this the right way, feel free to throw the hate down below, I’m bracing for impact :)

Cheers y’all.

“As soon as the holiday theme was mentioned, I knew I had to make an old fashioned riff of my favorite holiday side, sweet potato casserole. I chose Old Forester 1910 because the heavy char on the cask used for secondary aging imparts the perfect flavor profile for this riff: sweet caramel and toffee notes, smokey vanilla that’s reminiscent of toasted marshmallow, and well integrated baking spices.”

Let’s see if we can make a Margarita from the garden 🍅🍃

Y’all know how much I love trying to incorporate fresh and savory ingredients into a cocktail. Together with my friends at @lalospirits, I was able to make make a margarita using some fresh ingredients from the garden. This recipe is perfect with LALO Tequila Blanco because it highlights its bright/vegetal notes and gets some savory/sweet/sour umami notes from the tomato. This is further enhanced by the vegetal notes from the basil and chile liqueur and a little kick from fresh cracked black pepper. This is the perfect margarita for the Spring/Summer and you need to try it out.

Cheers y’all.

#ad21+ Don’t make a regular Espresso Martini, make this instead…

Together with my friends at @luxardousa, we’re going to #ElevateWithEspresso by making one of my favorite twists on a Espresso Martini using Luxardo’s Espresso Liqueur. Today I’m using a local Rhum Agricole as my base spirit since the tropical flavor profiles pair so well with this espresso liqueur which contains notes of sweet vanilla and chocolate. Luxardo Espresso liqueur features a thirty-day infusion of coffees from Brazil, Columbia, and Kenya. Pair all this with some orange notes, enhanced with saline and you’ve got yourself one of the best espresso martinis you’ve ever had.

Cheers y’all.

Here for the savory martini riffs 🍸🙋🏾‍♂️

#ad 21+ Together with my friends at @finlandiavodka_us, I’m going to show you how to add a bit more savory olive notes into your martinis by a process known as “fat washing”. Fat washing using alcohol (in this case #FinlandiaVodka) to extract the subtle flavors out of fat soluble products. Today we’re going to be infusing our vodka with both extra virgin olive oil and bay leaf. This recipe, paired with this dry vermouth produces an exceptionally savory and delightful martini. A couple drops of EVOO to finish just gives it that silky smooth, rich mouthfeel that just puts this one over the top.

Have you ever tried fat washing? Let me know what you think!

Cheers y’all.

#ad21+ Don’t make a regular Espresso Martini, make this instead…

Together with my friends at @luxardousa, we’re going to #ElevateWithEspresso by making one of my favorite twists on a Espresso Martini using Luxardo’s Espresso Liqueur. Today I’m using a local Rhum Agricole as my base spirit since the tropical flavor profiles pair so well with this espresso liqueur which contains notes of sweet vanilla and chocolate. Luxardo Espresso liqueur features a thirty-day infusion of coffees from Brazil, Columbia, and Kenya. Pair all this with some orange notes, enhanced with saline and you’ve got yourself one of the best espresso martinis you’ve ever had.

Cheers y’all.

Elevate your at-home martini game 🍸

A martini service is my favorite way to serve up a martini for 2. It lets everyone pick and choose their own variation and everyone leaves happy. Feel free to scale this recipe into a bigger batch since this would be great as a freezer door martini as well.

Cheers y’all