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!

Ok, but seriously, fill up those atomizers…

It’s time to use that mint simple syrup from yesterday, today we’re making an OG mint julep the right way. I’ve heard tell of folks in KY putting some funky Jamaican rum on top o their juleps before. If you know me, you know how much I love funky rum (funky in a ripe banana way, not in a 70’s jazz way - actually maybe both?).

Anyways, it adds a level of complexity, fruitiness and sweetness to an already delicious drink. Try it out this weekend and let me know below how you’re celebrating the @kentuckyderby!

Amaro sours should be the OFFICIAL after-dinner drink of 2025.

Yeah you heard me, if you’re a fan of Amari, you’re going to love using it as the base spirit. Its the perfect balance of sweet, sour and bitter. Bonus points that it’s a digestivo and it’s the perfect cocktail to have after dinner.

Let me know what other amaro base cocktails you’re making in the comments.

Cheers y’all.

It’s getting a bit chillier and this should warm you right up 🔥

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.

’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!”

Here’s a cozy Old Fashioned to curl up to this season

🍌Ok it’s about to get bananas on the #BartendersAndBoulevardiers series with cooperscraft.

A julep in December? Yes please.

Together with my friends at @vineyardvines, we’re making a drink before we head to a holiday party. Who says a julep is only a spring cocktail, this one combines the traditional with some winter elements to make a fun, refreshing and seasonal variation on a classic.

We’re getting a little dressed up for this one too, so make sure to stay till the end to see how I can transform this casual/cozy combination to something that is a bit more elevated and easy to pull off.

Happy holidays! Cheers y’all.

#EDSFTG #vineyardvines

Is it safe to assume you’ll be hosting or attending a Holiday Party this year?

Need some tips on what cocktail to make? Well how about we batch it? Don’t worry, I’ve got you covered. The best part about this recipe is you can make it ahead of time and that it does NOT freeze, so keep it in the fridge or freezer until your guests arrive and have them serve themselves over a large clear cube so you can enjoy the party instead of making drinks all night.

Now try this out and go be hero at the next party.

Get all the holiday vibes with this festive take on the Old Fashioned. Cheers y’all!

Rosemary, with its fragrant and pine-like aroma, has long been cherished as a symbol of remembrance and love during the holiday season. Its vibrant green needles evoke the festive colors of the holidays, while its robust flavor adds a touch of warmth to holiday dishes and cocktails. Whether infused in rich gravies, delicately dusted over roasted meats, or incorporated into hearty stuffings, rosemary brings a sense of tradition and comfort to any holiday table. Cocktails are no exception.

Just because Summer is over doesn’t mean you can’t still enjoy Elderflower Gin and Tonics with a splash of Campari.

This is for all you Scrooges out there 🎩🎁

“...a solemn Phantom, draped and hooded, coming, like a mist along the ground, towards him.” 💀

I got this tiki mug from my friends over @deathandcompany x @tikilandtrading and immediately thought, it was so ON-BRAND for Death & Co. but also so fitting to make make a winter tiki cocktail inspired by The Christmas Carol… so here we are…

Get those UGG boots out, ‘tis the season 🍂🍁

It’s time to finally try the 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). Wisconsinites will always slide into the comments section asking where the muddled orange and cherries are, so today we’re going to try it out.

Have you revisited this lately, what are your thoughts?

Thanks to @highproofpreacher for the new HPP challenge coin 🥃

As the old saying goes: When life gives you “burnt” syrup, make an Old Fashioned?

What happens when you leave your rich demerara syrup on the stove for too long? Yup. You’re left with a sticky mess to clean up for about an hour. But the byproduct is this amazingly rich, dark, bittersweet syrup that has notes of toffee and dark roast coffee. I know I didn’t invent this and burnt sugar syrup is used widely in other cuisines. My mom and grandma would even make something similar to coat their decadent flan but WHY did it take me this long to make it myself and use it in a cocktail? It’s so dang good. Up next: a Daiquiri.

Let me make this clear…

Together with my friends at @bonterra, I’ve clarified one of my favorite cocktails, The New York Sour. Traditionally made with bourbon, lemon juice, simple syrup then topped with red wine. In this case, I’m clarifying this cocktail using the milk punch technique where we use the acid in lemon juice to bind with the milk solids to produce a crystal clear, delicate and delicious whiskey sour. Today I’m using Bonterra’s Pinot Noir to compliment due to its rich and bold notes that is the perfect floater for this cocktail.

Cheers y’all!

Ew, a caramelized banana” -

No one ever This recipe combined the traditional elements of a classic Boulevardier but enhanced it with caramelized banana, which pairs amazingly well with Amontillado sherry in lieu of vermouth. This was one of my favorite cocktails last year, definitely make this one!

For my toast, I recently had a stay at a lake house surrounded by large, beautiful maple trees that inspired this recipe. Cheers y’all.