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!

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 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.

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.

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

Happy Mother’s Day to all you wonderful moms out there!

Today I’ve #partnered with @nataliesoj to bring you an easy Mother’s Day margarita recipe that anyone can make using Natalie’s fresh juices and topped with a refreshing Jalapeño/Key Lime Margarita Sorbet infused with @tanteotequila from @tipsyscoop! Cheers y’all.

It's horchata szn!

Last but certainly not least on our locally-inspired series with @herradurateq is our girl Meagan Cheek (@meaganvision) with her take on a Lowcountry horchata utilizing Carolina Gold Rice and caramelized puffed rice cakes. This was unreal.

“Carolina Gold Rice is a huge staple here in the Lowcountry. I wanted to showcase the grain in a way that added some Latin flair to a southern classic. The already creamy texture of the rice lends itself well to horchata, and the vanilla and cinnamon notes in the rice milk play off of the same velvety vanillin undertones found in Herradura Ultra. Combined with cinnamon infused brandy, raspberry cordial, a touch of lime, and finished with rhubarb bitters, this cocktail will have you ready to face a forgiving southern winter. Garnish with puffed rice brittle and enjoy!

Looking for another smokey cocktail? Traditionally made with Scotch, this one uses @corsairdistillery Triple Smoke Whiskey, @cocktailcrate GingerBee and Meyer lemons.

It worked on an Espresso Martini right?

I typically put a dash of saline in my Negronis or even some olive brine (for a Venetian Negroni) but adding that Parmesan infusion to the vermouth provides a savory, cheesy, funky salinity you can only get from parmesan and it worked perfectly in this cocktail.

#AprilFools obviously 😉

BUT there are way better ways to do this and the good news is, my pal, Kaitlyn (@likeablecocktails) already did the hard work for us and made this incredible recipe so that all the flavors and textures work. I gotta say, this was delicious. It still gets that parmesan funk in the Negroni without overpowering it.

Sorry in advance to those Italians offended by this monstrosity.
—
PARMESAN NEGRONI
via @likeablecocktails

What happens when you cross a margarita and a Batanga? ¯\_(ツ)_/¯

I had this crazy idea to merge these two iconic Mexican cocktails without really knowing if it it'll work or not. In theory, the elements in a cola syrup wouldn't be too far off from an amaro. We've made the Jagerita before (yes, it's a Jagermeister as a base spirit in a margarita) - and I actually kinda enjoyed it. I'm writing all this before I even do any R&D on this cocktail but I have a feeling like it'll all work out. Unless I'm wrong.

Future Miguel: "Hey guys, this is pretty good, you need to try it out"

This was a labor of love 🇵🇭🫰🏽

In my ongoing quest to make my childhood Filipino desserts into a cocktail, may I present the Buko Pandan — a coconut/pandan clarified daiquiri variation topped with an ube-coconut foam. This was a love letter to my childhood growing up in the Philippines and I’m so glad I had the opportunity to share it with those who attended this Kamayan for @chswineandfood.

Note that the ube foam was a little trickier than I first intended, I wanted to make the foam float about the cocktail but had a hard time doing so without coagulation of the foam (since it was mostly dairy). Luckily, @kevin_kos and @jfdesfosses came to the rescue in the form of super foam which I incorporated into the iSi and it worked like a charm.

This was a fun (but labor intensive) drink to make so I included a single serving version below if you don’t feel like making 9L for your next event (unless you do, in which case, I included that batch recipe as well).

Big thanks to my friends at @campari_southcarolina for graciously donating product for this event!

Cheers y’all.

Just a wee-Guinness for this St. Patrick’s Day 🍀

2-INGREDIENT COCKTAIL REVIEW | EP. 3 | BABY GUINNESS 🍀

I already had a feeling that I’d like this one. It’s literally coffee and cream so you can’t go wrong. It’s a bit on the sweet side so I’d maybe add some Irish whiskey to this if I made it into a full cocktail. I’d also probably whip shake the Irish cream too to put on top. Also, don’t skimp on the coffee liqueur, Mr. Black is a staple at my bar and always recommend going with that, Creme de Moka by tempusfugit or Espresso Liqueur by @luxardousa.

Check out my review above and let me know what I should make next!

Sick of boring ole mint juleps? This one is for you.

If you haven’t had Chartreuse vegetal elixir before, you need to find a bottle. It has all the herbaciousness of Chartreuse without the sweetness. It works really well in a julep and really complements the mint and bourbon, y’all gotta try it out.

Big thanks to @jameswitty for hooking me up with my first bottle! 🙏🏽

Lemon and chocolate don’t belong together… or do they?

I’ve made a 20th Century cocktail in the past and thought there was no way it would work. Lemon and chocolate don’t traditionally go together but for some reason, in that cocktail, it just works. While I think the original version was ok (made with gin), bourbon is a much better fit for this cocktail.

What do you think, would you try this?

Cheers y’all.

Spring has sprung, so lets celebrate with a delicious and floral spring themed cocktail with my friends over at @bentlyheritagedistillery.

I’ve partnered with @sourceonevodka to produce an easy sipping cocktail created with a local ingredient to pair with their small batch, single estate vodka. I landed with an Earl Grey syrup from Charleston Tea Plantation and combined it with delicate but floral ingredients to create a well balanced cocktail perfect for any spring day. Check out the recipe below!

’Tis the [fig] season here in the Lowcountry so why not make the best of it in an Old Fashioned?

Next up on the #FestiveOldFashioned series with @oldforester is the talented, Meagan Cheek (@meaganvision) with a fig inspired Old Fashioned that is as local as it it is seasonal. Check out his details below.

“Figs, allspice, brown sugar, maple syrup, and of course bourbon... what flavors could be more fitting for the holiday season? I wanted to feature figs because they often get a bad rap (pun intended). For this representation of the OG Old Fashioned I have chosen Old Forester 1920 for its warming winter flavors of cherry, vanilla, and graham cracker sweetness. The spirit is then infused at a low heat with dried figs rolled in a bit of brown sugar. Finish with a touch of allspice dram, maple syrup, and cherry bark vanilla bitters. Garnish with a fresh halved fig nestled in a big beautiful peel of winter grapefruit. If you don’t know, now you know!”