"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 🍸

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

Together with my friends at luxardousa, 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.

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

Hosting a dinner party soon? I got you covered…

Together with my friends at milagrotequila, I’m excited to share the newest bottle in their lineup that’s perfect for such an occasion; Milagro’s new #CristalinoAñejo. This tequila made with 100% blue agave that’s been aged up to 24 months in French and American oak and filtered to have a nice blend of caramel and vanilla sweetness from the barrel with an extra smooth finish from the filtering process. Today I’m going to show you TWO easy ways I’d serve it to my friends for our upcoming dinner party that we’re hosting.

Let’s start off with a cocktail shall we? I love the idea of making a spirit-forward classic like a martini to showcase the nuances of flavors in this Cristalino. The second serve is more for those tequila-purists that want to taste ever single aspect of the liquid, this signature serve is highlighted by a grapefruit twist to complement the citrus notes in this tequila.

What do you get when you cross a Grasshopper with an Espresso Martini?

Let me show you an interesting one I’ve been making lately with my friends at canteranegratequila. This recipe is a cross between a grasshopper and an espresso martini. Since we’ll be using #CanteraNegraCafe, we’ll already have those notes of cocoa and rich coffee in this liqueur. Both flavors should play perfectly with the fresh mint and Fernet Mente in this recipe #ad

For the base spirit today, we’ll be using Cantera Negra’s own Reposado, an additive free tequila that’s just as good a sipper as it is in this cocktail. Next time you’re at the store, you may as well go home with both bottles as they are a match made in heaven 😉
It’s a great recipe to bust out during your next get-together, let me know what you think!

Cheers y’all.

I’m convinced this is the martini of the summer 🍅🍸

This is long overdue, but I finally had to try the Tomato Martini (aka Tomato-Tini aka Tomato-tini) created by my friend drinksbyevie. If you’re a fan of dirty (read: filthy) savory martinis then this one is for you. I added just a slight kiss of MSG to this one just to highlight a bit of the natural MSG in tomatoes and I thought it worked out beautifully.

Have you made this recipe yet?

If you don’t bring a kegged Espresso Martini to a party, are you even a good friend?

If you’ve kept up with my stories you’ll know that I’ve been experimenting with creating a batched Espresso Martini at home in a nitro keg. This achieves the same foamy head that you’d get from a typical espresso martini except straight from the tap and without all the extra fuss of shaking.

MSG gets a bad rap, but don’t let it scare you from making this 🍸

MSG or Mono-sodium Glutamate has been widely used in cooking for centuries, but did you know it can be naturally derived as well? This compound is found in every day food such as mushrooms, tomatoes, meat and many other vegetables. There’s nothing scary or dangerous about this ingredient, just like anything else… when used in moderation. MSG is important in cooking since it provides that ‘5th’ flavor profile - UMAMI.

“What does umami taste like?” - you (probably)
Umami is the savory or meaty taste of foods. It comes from three compounds that are naturally found in plants and meat: glutamate, inosinate, and guanylate.

If you love espressos + whiskey, this one is for you.

Y’all know alllll about the Espresso Martini, well what if we combined that with one of the classics in a rye Manhattan, well this is that cocktail and with the addition of salted caramel syrup. this one is absolutely delicious.

Now back to our regularly scheduled programming… so let’s make a splash, shall we?

A home bar standard and favorite, the Dirty Martini. This recipe is perfect and provides the perfect balance.