Why does bourbon get a reputation as a cold weather drink??

Together with my friends at @fourrosesbourbon,

we’re going to prove that theory wrong, and honestly, it wasn’t hard.

Four Roses Small Batch brings a soft, fruity character with layers of spice that hold up beautifully against tropical flavors, which makes it a surprisingly natural fit for a frozen drink. So instead of reaching for rum, I built this Pina Colada around bourbon instead. Coconut cream and pineapple juice bring that classic tiki sweetness, a splash of lime juice adds acidity to balance it out, and blending it all with ice gives you that thick, frosty texture that disappears fast on a hot day.

What’s your go to bourbon cocktail for summer? Drop it below, I might build it next.

Cheers, y’all!

I dare you to make a better Daiquiri this summer #ad

Together with my friends at @luxardousa, we’re going to make a rendition of the classic Hemingway Daiquiri called the Papa Doble Crush, based on a a variant called the Papa Doble - also invented in Havana! It’s the stronger (double) version of the classic Hemingway Daiquiri but blended instead of shaken. While the daiquiri is known for the rum, I feel like the Hemingway has always used Luxarado Maraschino Liqueur as the backbone, and this recipe doubles that too while keeping it balanced.

The legend goes, that Hemingway tried the bar’s standard frozen daiquiri and said, “That's good but I prefer it without sugar and with double rum”

We're crushing ice pretty fine on this one to keep it icy cold and give it that slush texture that makes you understand frozen daiquiris should be the official cocktail of the summer.

Cheers, y'all!

Fun fact: did you know it’s not just cherries that go into maraschino liqueur? They also include the leaves, branches, pits, stems and every part of the Marasca cherry tree to create the iconic liqueur used in this cocktail

Here we go again… making Filipino food into cocktails 🥥🍹#ad21+

Together with my friends at @tanduayrum, I’m making one of my favorite filipino desserts in buko pandan into my favorite cocktail so I figured why not make it into a crushable daiquiri. Today I’m using Tanduay’s new 10 year old Filipino Rum. It’s got notes of vanilla, oak and caramel which plays perfectly with the pandan syrup and lime. Shaken hard, then served over crushed ice or in a coconut shell for presentation, and then finally topped with toasted coconut and lime for aroma and texture.

Let me know what Filipino ingredient you want me to use in the next recipe!

Cheers y’all.

It's like if a Mojito with bit more style…

Together with my friends at @mountgayrum and @devereuxgolf, we're going to add some style to something familiar.

These two brands have teamed up to showcase their shared love of craftsmanship and leisure by putting together a line of limited edition designs that are comfortable enough to wear on a golf course to being stylish enough to wear on a sailboat. Check out the collection in the link in my stories.

The Queen's Park Swizzle is named after the historic Queen's Park Hotel in Port of Spain sometime in the early 1900s. Built with rum, mint, lime, and bitters, it's bright, refreshing, and dangerously easy to drink — basically the Caribbean cousin to a Mojito with a little more spice and depth.

For this version, I'm using @mountgayrum Eclipse Rum, whose warm vanilla, baking spice, and oak notes fit perfectly into the drink's tropical backbone while still letting the mint and bitters shine through.

Cheers, y'all!

My bad habits are back…

#ad 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. Turon is kind of like a Filipino dessert egg roll, but I made it with jack fruit and I thought, wait a minute, this would be killer as a cocktail, so here we are.

If you’ve never had jackfruit before, it tastes like if a pineapple, banana and mango had a baby. It’s tropical and sweet and I figured it would be perfect as a syrup in a Rum Old Fashioned using Tanduay Overproof. I just figured the tropical notes in the jackfruit would just play really well with an aged, higher proof rum and I wasn’t wrong.

As always, with these drinks, I have to make the a little snack as the garnish, so we’re going to skewer a little piece of turon to caramelize later.

What filipino dessert should I make into a cocktail next? Drop it down below!

Cheers y’all.

This is my kind of daiq 😮‍💨

This is Episode 2 of Equal Parts Theory, the series where we see if equal ingredient measurements actually make a good cocktail.

Today, we’re making Adam’s Words, a modern equal-parts cocktail created in 2012 by @Fransos. You really can’t go wrong with the ingredients in this cocktail but it’s just a bonus that they’re so balanced in an equal parts cocktail.

What should I make next? Let me know below.

Cheers y’all.

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

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!

Hey babe, wake up… its Negroni Week…

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!

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

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.

If a Spaghett and a Jungle Bird had a baby, it would be this…

Looking for a crushable summer cocktail to sip by the water? I got you, I found this idea scouring reddit for Spaghett variants and was pleasantly surprised by this recipe. Try it out and let me know what y'all think.

Cheers y'all.

Raise your hand if you already got the flu or norovirus this year 🙋🏾‍♂️

Not saying a hot toddy is a remedy but it sure as heck doesn’t hurt. Everyone already knows r(h)um and raisins go well together so why not add that element to a traditional hot toddy. I’ve been on this train since my friend wheninrhum suggested I use arhumatic for my next toddy and now I don’t know if I can ever go back to just regular rum.

Also shoutout to the sonyalpha team for my sick/editing robe. The comfiest ever from sunday.citizen.

Cheers y’all.

Hey at least I can admit when I f**k up, right?

In an effort to do a bit more research, I want to share the incredible history behind an iconic tiki cocktail: the zombie. Created by Don the Beachcomber (and NOT Trader Vic — thanks to everyone who pointed that out). This classic tiki cocktail is as full of history as it is rum. I hope y’all found this video as informative as I did.

Now… who wants to know the recipe to Don’s Mix? Should I make a zombie in the next video? Comment below.

Cheers y’all.

Yeahhh, this is dangerously easy to drink.

I’ve been wanting to make this since y’all gave me the idea a few weeks ago. Huge thanks to those who gave me tips along the way, this was definitely a learning process and well worth the wait. Hope y’all try it out, big ups to meganmakesdrinks for her wisdom on Clarified Milk Punches, seriously so talented 🙏🏽

It’s #NationalCoquitoDay tomorrow so let’s get you prepared! #ad

What happens when you combine TWO of Puerto Rico’s most iconic cocktails? The Piña Colada is arguably Puerto Rico’s most famous contribution to the cocktail world. Created sometime during the 1950s, its exact origins are often debated. But we’d all be remiss if the infamous Coquito didn’t enter the conversation, which origin is ubiquitous with Puerto Rican culture - after all, there’s an entire DAY dedicated to this iconic drink. I think we can all agree the best version is made with Puerto Rico’s legendary rum, Ron del Barrilito.

Cheers y’all.

Not your Ordinary Negroni… or is it?

Last but certainly not least, I’m excited to introduce you to my talented friend Christian Favier (christianjfavier) of The Ordinary (@eattheordinary) for #NegroniWeek with campari_southcarolina.

“We love a Negroni at The Ordinary. We didn’t want to just do a variation on something we already find nearly perfect, so we chose to flip the formula altogether. Playing on the parallel bittersweet taste of both Campari and Passionfruit, with the big bold flavor of Wray and Nephew, we did the whole thing frozen to keep it frosty cold and dangerously crushable all the way through.”

Don’t forget you can grab this cocktail at @eattheordinary this week!
This also wraps up my Negroni Week series with my talented friends here in Charleston! It’s been a blast to be able to film something/someone other than myself for a change.

Thank you to all those who have supported and if you like this series and want to see more like it, let me know below what else you’d want to see in the future.

Cheers y’all!

It’s the cantaloupe life raft garnish for me….

Up next on Charleston’s tour of #NegroniWeek with campari_southcarolina is my buddy Megan Deschaine (meganmakesdrinks) at eatbarcopa with her take on a classic.

“A bright, tropical inspired Negroni featuring a briny, sea breeze like Martinique Agricole, playing with the bitter Campari and lightly sweet herbal notes of the infused vermouth. Best enjoyed with sunshine and friends”

Just a reminder that this week, I’ll be featuring five of Charleston’s finest bartenders to show us their take on a Negroni. The cool part about this if you’re local, they’ll actually be serving these up at their respective bars THIS WEEK ONLY, so make sure to go to @eatbarcopa to give this one a try and support the cause!

Up next on Charleston's tour of #NegroniWeek with campari_southcarolina is my buddy Jimmy Chmielewski (jimmy_withthe_goodhair) at @thearcher with his take on a recipe thats a Negroni that drinks like a spritz, check it out below. "We really wanted to showcase some of the less conventional ingredients or techniques that we're utilizing at The Archer. The coconut and milk oolong tea really give the Campari a sort of bitter fruit loop flavor and a much more velvety mouthful. We also stand by the belief that most things are better carbonated and a negroni is no different. The force carbonation makes a boozy sipper feel like a light and fizzy Spritz. In terms of the thought process of the ingredients, toasted coconut screams tiki, so we really wanted to lean into that flavor profile (hence, banana and rum) without getting too far away from what a negroni truly tastes "

The daiquiri you didn’t know you wanted.

Happy #NationalDaiquiriDay - figured I’d kick off y’alls weekend with a solid sipper here. A classic daiq with the addition of Chartreuse and sea salt is the jam and you need to make it immediately.

Cheers y’all.