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!

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.

Is this better than an espresso martini?? 🤔

Together with our friends at lalospirits, I’ve made a stirred coffee cocktail that uses ingredients you most likely already have. Think of it as Mexican twist on a classic Revolver but instead of bourbon, using LALO Blanco Tequila to complement the notes of coffee, smoke and citrus.

Cheers y’all.

Ok hear me out, this + a MHL pony…

What would happen if a bartender put two of his favorite ingredients into a cocktail. Well, you’d get this… the Industry Sour. Created by Ted Kilgore back in 2011, this combines Chartreuse, Fernet along with lime and simple to create a strong, sweet sour. Its a little on the sweet side to me, but this + a High Life would be 🤌🏽

Now who’s gonna make a Malort + Angostura Sour?

Cheers y’all.

What if I told you this margarita was made with 100% blue Weber agave but it’s NOT with tequila? 🤔

Together with my friends at weberranchvodka, I’ve created the perfect cocktail for your Labor Day Weekend. This recipe is a cross between a dirty martini and a margarita. It has the savory notes of the martini, but makes it more sessionable like a margarita. Weber Ranch is made with 100% Blue Weber Agave, just like premium tequilas, but thats where the similarities end. The flavor profiles produced from distilling blue weber agave produces an earthy, sweet and mellow vodka without the astringency of a traditional vodka made from potatoes. Yes, its great in a regular dirty martini too, but you definitely need to give this recipe a try this weekend.

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!

Don’t ask me about my red flags 🚩 but lemme tell you about my green flags this summer 🟩

#ad21+ Together with my friends at stoli, we’re going to make this vibrant and refreshing Green Flag cocktail while I tell you all about my cocktail green flags this summer. These are things I look for whenever I’m drinking or making a cocktail of my own and just figured it was fitting to make this cocktail too! It’s got tropical notes of passionfruit and melon and makes for a great summer sipper.

My cocktail green flags this summer:
Using fresh juice.
Using crystal clear ice.
A fun/funky garnish.
What are yours??

Cheers y’all!

Let’s try a cocktail from the 1880s, shall we?

This is the East India Cocktail No. 2, named after the East India Trading Company. Theres been a ton of renditions on this 18th century cocktail with ingredients being subbed in and out and multiple bartenders putting their own spin/riff on the original (sound familiar?) - one thing is certain though, this always had a brandy/cognac base spirit. Now why is this called the No. 2? Well… No. 1 used raspberries instead of pineapple, obviously.

Review at the end - let me know what y’all think of this spec - would you try it out? If so, what would you change?

Cheers y’all.

Let’s put those watermelon rinds to good use.

You probably saw this on an earlier reel (see linked Reel) but I don’t think I ever showed y’all how to make it. Did you know you can eat watermelon rinds? If they’re pickled, they’re amazing in salads, as a snack and in this case, as a margarita. Sustainability is the name of the game folks. You’re going to love this recipe.

+ 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.

Fall weather calls for milk punches…

I’ve partnered with amarula_us to create a fall-themed cocktail that plays on a traditional unclarified brandy milk punch by adding a few flavors that’ll remind you of fall. If you haven’t heard of #Amarula, I can best describe it as cream liqueur but with sweet, nougaty caramel notes blended with a subtle citrus aroma. Just perfect with the recipe below. Cheers y’all! #ad21+

PSA: You can buy today on TerlatoSpirits.com, at Total Wine & More, or at a retailer near you!

FRZN 🥭 SZN.

#ad21+ Together with my friends at tresagaves, I'm simplifying the way you make frozen margaritas. I figured we'd make something spicy and fruity, and everyone knows how well mangoes and chamoy go together so here we are. I'm simplifying this process by using #TresAgaves Jalapeño Margarita Mix since it already has the lime and agave you'd typically put in a margarita anyway. Combined with Melinda's Habanero + Mango hot sauce, it'll just give it that extra fruity kick. We'll also be using their Blanco, which should contribute to the fruity and bright notes in this cocktail to bring it all together.

I have a feeling you'll be making a batch of these in a blender, so feel free to scale up the recipe as needed.

Cheers y'all!

When life gives you strawberries, make a drink 🍓

I love the Clover Club by the legendary Julie Reiner. I also love using it as a template for fruit forward cocktails. In this case, we recently went strawberry picking over at Legare Farms here in Charleston, SC. You really can't beat vine ripened strawberries, they're incredibly sweet and packed with vitamin C. After making an easy strawberry syrup, I figured the Clover Club would be the perfect template for this cocktail. Egg whites are optional obviously but highly recommended for that frothy, silky texture.

Cheers y'all.

If you add olive brine, does it automatically make it dirty? 🫒

For #WorldPalomaDay, we’re doing exactly that and it’s absolutely wonderful.

Check out the recipe below, cheers y’all.

#ad21+ Frozen strawberry + jalapeno margaritas should be on the menu this #CincoDeMayo

Together with my friends at tequilamicampo, I recreated one of my favorite drinks I had a few weeks ago but added a little kick to it. For this frozen margarita, mix everything up and add a few dashes of jalapeño hot sauce and you’ve got something magical. Tequila Mi Campo Blanco adds a layer of citrus and rich tropical notes derived from resting in French oak barrels to this already incredible cocktail that you should definitely make for Cinco de Mayo.

Check out the link in the bio to find a bottle for yourself!

Cheers y’all

#MiCampoPartner
For 21+

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 time we make the official drink of themasters… but better…

The original Azalea recipe calls for lemonade but I wanted to reimagine this drink as a true sour and use some higher end ingredients like maple grenadine and a real maraschino cherry. The key here is to add a bit more dilution to the build so make sure to crack the ice to get more length to the drink itself.

Cheers y’all.

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