Some cocktails are better when they're ready before you need them.

This Flasked Spiced Pear Boulevardier is built for two. Perfect for a cozy date night in or passing it around the firepit with friends as the air starts to cool. WhistlePig 10 Year Rye is the backbone here, bringing bold spice, oak, and a touch of sweetness that plays perfectly with spiced pear and rich sweet vermouth. It's a balanced, rye forward fall sipper that only gets better once it's batched and rested.

Want the full recipe and batching details? Comment FLASK and I'll send it your way.

Cheers, y'all!

This salted chocolate dalgona foam is doing a lot of heavy lifting. Thick, velvety, lightly sweet, and just salty enough to keep things in check, it adds texture and contrast to coffee cocktails that already lean rich.

On an Espresso Martini, it softens the bitterness and adds a dessert-like finish. On a Carajillo, it plays perfectly with the vanilla and spice, turning each sip into layers instead of one-note coffee.

Same drink, totally different experience once the foam hits the glass.

Cheers, y'all!

A Spiced Pear Old Fashioned is exactly the kind of drink that feels right this time of year — warm whiskey, a little cinnamon, and that subtle pear sweetness that makes the whole thing feel both seasonal and easy to sip. This one leans on Whiskey Jypsi Tribute for its richness and rounds out with a spiced pear liqueur that adds depth without making it overly sweet.

Cheers, y'all!

Why make one when you can share twelve?

Together with my friends at @fourrosesbourbon, we’re making a cocktail to share this holiday season. Smooth, rich, and perfect for holiday hosting — this Freezer Door Maple Old Fashioned is your set-and-forget version of a classic.

Four Roses Small Batch bourbon gives you warmth and the vanilla notes, maple syrup adds seasonal sweetness, walnut bitters bring depth, and a touch of water pre-dilutes it so it pours perfectly straight from the freezer. This one is built for easy entertaining and sharing.

If you want the full recipe, comment MAPLE and I’ll send it straight to your inbox.

Cheers, y’all!

#ad21+ Listen, if you're planning on giving someone a bottle of bourbon this season, you need to save this recipe.

Together with my friends at @BasilHayden, we're going to make a festive bourbon cocktail called Season's Greetings, which would make for perfect recipe to go along with your gift. The spice notes in the amaro and the pear liqueur in this cocktail play perfectly with the baking spice notes in #BasilHayden and I guarantee you'll be making this one all holiday season.

Comment "PEAR" and I'll send you this recipe in the form of a recipe card that you can save, print out to include with your gift or send to a friend. Whether you're gifting or shopping bourbon this season, make sure to keep a look out for Basil Hayden -- its #TheOneWithTheBelt #BasilHaydenPartner

Cheers y'all.

Make this one immediately 🍃🍫🥃

#ad I’m excited to partner with donjuliotequila to put a twist on one of my favorite classic cocktails. During the holidays, mint chocolates were always one of those little things I looked forward to — that mix of cool mint and rich chocolate just hits different this time of year. This cocktail leans into those flavors, but with a grown-up twist.

DonJulioTequila Reposado is made with 100% blue weber agave and aged longer than industry standards, so it brings warm vanilla, soft caramel, and a smooth oakiness that rounds out the mint and chocolate without overpowering them. And if you choose to mist mezcal on top, it adds a subtle smoky layer that makes the whole drink feel richer, deeper, and more complex.

It’s minty, chocolatey, spirit-forward, and surprisingly balanced.

If you want the full recipe card sent straight to your DMs, comment MINT below.

Cheers, y’all!
—
Sip responsibly. Don’t share w/ under 21.

Move over espresso martini…

#ad21+ Together with my friends at @licor43global, I’m going to show you how to make your new favorite carajillo this season.

If you want the full recipe card sent straight to your DMs, comment DALGONA below.

If you remember dalgona coffee from 2020, it blew up for a reason — instant coffee whipped with sugar and water until it turned into this thick, velvety foam you could spoon over milk. It was simple, a little over the top, and honestly… pretty delicious.

This cocktail takes that same idea and gives it the night-cap treatment with tequila, espresso, #Licor43, and a salted chocolate dalgona foam that sits right on top made with Licor 43’s chocolate liqueur. It’s rich, smooth, and way easier to drink than it looks.

Shop Licor 43 in time for the holidays at buylicor43.com

Please drink responsibly.

Cheers, y’all!

A nightcap that won't let you use lose any sleep? Sign me up.

Together with my friends at @littlesaintsco, I've developed an autumn-forward Manhattan. Here's the thing, this is a no-abv alternative made with their St. Oak NA spirit. Combined with an allspice tea made with cinnamon, cloves, and allspice - it's almost a guarantee that you're going to want to make over and over again this season.

If you havent had St. Oak before, it's made with reishi and lion's mane mushroom which has a calming effect on the body. As far as flavor, it's got notes of oak, vanilla, caramel and a little bit of spice to give it that kick similar to bourbon. I'm honestly really impressed with this spirit and if you're looking for a low or no-abv alternative to whiskey, I can highly recommend trying this one out. And trust me, I don't give out NA recommendations lightly.

Cheers y'all.

Graceful, minimalist, and endlessly refreshing, the Japanese Highball showcases the beauty of simplicity. This classic two-ingredient cocktail highlights the delicate balance between whisky and soda water—crisp, effervescent, and perfectly chilled. It's a masterclass in restraint: light yet flavorful, elegant yet effortless. The secret lies in precision and temperature, making it an ideal drink for warm weather or slow, contemplative evenings.

What if we made this iconic Filipino street food into a cocktail?

Together with my friends at @tanduayrum, I’ve taken one of my favorite Filipino street foods and found a way to make it into a cocktail. Banana-cue is an iconic Filipino dish made with Saba bananas, that are fried with dark brown sugar to form a crispy, caramel coating. The piping hot caramelized bananas are then skewered with bamboo and eaten to-go. It’s a sweet, savory snack that I figured would be fitting with Tanduay Gold Rum - an iconic Filipino rum thats been around so long that my dad used to drink it back in the Philippines when he was my age :D

This is one of the best cocktails I’ve made this year, and the secret (besides the rum) is the Saba banana oleo saccharum, if you want the recipe sent to your inbox, comment ‘OLEO’ and I’ll send it over in the form of a recipe card so you can save it to your camera roll.

Cheers y’all!

#ad21+ #TanduayPartner

Next up for Negroni Week 2025, Ryan Wise channels the Count himself with a refined yet punchy tribute. Homage to the Count balances navy strength gin’s spice with Campari’s bitterness, rounded by Madeira’s caramel tones and a whisper of house-made allspice dram. It’s layered, aromatic, and deeply respectful of Negroni’s roots.

“Personally I love a Negroni, but I prefer mine a little punchier in the Gin department. So this Negroni variation starts with the Gin, we use a high ABV navy strength Gin, this offers balance between the smooth bitterness of Campari and the subtle sweet caramel and spice notes from the Madeira without losing the Gin. The Gin also has a nice background spice profile, like cinnamon, cardamom, turmeric, ginger and of course juniper, so we leaned into that with just a touch our house made allspice dram that we make with a locally distilled rum, cinnamon, toasted cardamom and of course allspice berries. A couple drops of 20% saline solution to enhance flavor and add complexity and Voila - “HOMAGE TO THE COUNT”. The name of our cocktail is a nod to Count Camillo Negroni for whom the original Negroni was named after.”

Cheers, y’all!

This is NOT a Tequila Sunrise…

Cristalino Tequilas are taking over Mexico as one of the most popular styles of tequila in Mexico… and with reason. They’re smooth, bright, and lend themselves perfectly to cocktails.

Today I’m making a cocktail inspired by @limantourmx, one of the World’s 50 Best Bars (@50bestbars) which uses @dobeltequila, the first ever Cristalino Tequila. I’m here to show you it’s possible to pay homage to a cocktail from one of the world’s best bars at home.

Their recipe calls for red bell peppers, morita chili (a type of smoked jalapeño like a chipotle), tangerine and blood orange. I did my best to capture the flavor profiles here and added elements of a Garibaldi such as an aperitif and a frothy citrus juice to produce a fresh but balanced cocktail that hopefully did the original some justice.

Honestly though, you need to make this syrup, so comment ‘PEPPER’ if you want the recipe to the syrup in the video!

Ok hear me out… Pineapple upside-down cake… but a cocktail 🤯

In honor of #NationalVodkaDay, I’ve teamed up with my friends at weberranchvodka to make a cocktail that I swear tastes almost exactly like a caramel-y pineapple upside-down cake. The secret is all in this “Upside Down” juice which was inspired by this respetoagave syrup that was recently shared with me. Respeto is made from mature agaves that are slow cooked in hornos (ovens) then crushed using a tahona, bringing out that deep/rich caramel notes that you’d only find at a hacienda in Mexico. When mixed with spices, pineapple and smoked sea salt, you have something thats sweet, fruity, savory and surprisingly balanced.

Comment “JUICE” and I’ll send you the exact recipe I used here.

This mix is then simply shaken with one of my favorite vodkas recently in Weber Ranch (also made from 100% agave) which produces a delicious, rich cocktail with a natural foam from the agave and pineapple. Give this one a shot, you’ll love it.

Cheers and happy national vodka day, y’all!

Ok hear me out… Pineapple upside-down cake… but a cocktail 🤯

In honor of #NationalVodkaDay, I’ve teamed up with my friends at weberranchvodka to make a cocktail that I swear tastes almost exactly like a caramel-y pineapple upside-down cake. The secret is all in this “Upside Down” juice which was inspired by this respetoagave syrup that was recently shared with me. Respeto is made from mature agaves that are slow cooked in hornos (ovens) then crushed using a tahona, bringing out that deep/rich caramel notes that you’d only find at a hacienda in Mexico. When mixed with spices, pineapple and smoked sea salt, you have something thats sweet, fruity, savory and surprisingly balanced.

Comment “JUICE” and I’ll send you the exact recipe I used here.

This mix is then simply shaken with one of my favorite vodkas recently in Weber Ranch (also made from 100% agave) which produces a delicious, rich cocktail with a natural foam from the agave and pineapple. Give this one a shot, you’ll love it.

Cheers and happy national vodka day, y’all!

Warm, spiced, and spirit-forward — the Mulled Cider Rum Fashioned brings cozy holiday vibes to a timeless classic. Aged rum and pimento dram provide depth and warmth, while the spiced cider syrup and orange bitters tie it together with a fragrant seasonal twist. Cheers, y'all!

Puff puff, pass on the alcohol this month and try this instead…

#ad21+ Together with my friends at @the_highpour, I created a fall-inspired, zero-proof drink that is crushable and absolutely delicious. If you haven’t heard of it, HIGHPOUR is a new kind of non-alcoholic “spirit” thats infused with hemp-derived 🍃 and can be utilized the same way spirits are utilized in cocktails 1:1. For this particular recipe, I played on the smoke and autumn theme, I used a smoked maple syrup and smoked salt to accentuate the flavors in Highpour making for the perfect drink to sip this season.

Cheers y’all.

"I'm just having one drink tonight."

Today we're learning how to make soup with olive croutons aka a big 'ole batch of dirty martini. So grab your largest coupe and let's do this 🍸

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.

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!
—

Hey babe, wake up… its Negroni Week…

Together with my friends at @campari_southcarolina, we’re kicking off this week with arguably one of the best Negroni recipes I’ve ever made… and you can thank my wife for it. Negronis are all about balance, but sometimes balance means dessert in a glass because my wife’s banana bread is the inspo for this recipe. The Banana Nut Negroni takes the bitter-sweet classic and layers on notes of banana, oloroso sherry for toasty backbone, and hazelnut + black walnut bitters to tie it all together.

Seriously considering batching this one for the freezer this week.

Cheers, y’all!

For Negroni Week 2025, Charleston’s own Kris Wheeler delivers a bold and bartender-insider riff. The Shift Drink Negroni leans boozy and bitter, with navy strength gin, funky Jamaican rum, fat-washed Campari, and a dual hit of vermouth. It’s layered, rich, and full of industry in-jokes — a true “bartender’s Negroni.”

“This is my bartender centric version of a Negroni. This one comes from straight behind the bar,

Cheers, y’all!