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!

#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!
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Sip responsibly. Don’t share w/ under 21.

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.

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!

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!
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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!

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 corsairdistilleryTriple Smoke Whiskey, cocktailcrateGingerBee 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.
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PARMESAN NEGRONI
via likeablecocktails