A smokey, caramelized pineapple 🤝 tequila #ad21+

Smoky, sweet, and just a little salty, this one is my type of summer margarita.

The pineapple gets a quick run on the @traegergrills Westwood XL grill, picking up that smoky, wood-fired flavor that takes this margarita to another level. Paired with nice blanco tequila and a touch of smoked sea salt, it’s balanced, refreshing and built for warm days by the grill. Don’t forget the caramelized, charred pineapple garnish!

Cheers, y’all!

I’ll take a Negroni… Shaken, not stirred.

Calling it now — THIS IS THE COCKTAIL OF 2026.

(Re)introducing the Tucci Negroni - a revised version of Stanley Tucci’s Negroni. He recommends using vodka if you don’t have gin so I figured I’d give it a try and served it over ice. COMPLEXITY is the first thing that comes to mind, this may be how I make my Negronis from now on and maybe you should too.

Cheers, y’all!

Not to flex, but Spring in Charleston is unbeatable 🫶🏽

On this episode of Fits + Sips: me and my friend at @fahertybrand are putting together an easy Spring outfit AND drink that are BOTH inspired by Charleston.

If you didn’t already know, Faherty’s Spring Collection is inspired by Charleston, SC. Which just so happens to be where I live. It’s literally the ‘Holy City’ part of ‘Holy City Handcraft’. The coastal, laid-back vibe is exactly what I’m going for here. In Charleston, spring outfits are all about comfort and staying cool, so here I chose something lightweight and functional.

With this series, we always make a drink to match. Enter, the Peninsula Punch. This recipe showcases some local honey, rum (because of Charleston’s historical ties) and of course the unofficial symbol of this city, the pineapple, because Charlestonians truly pride themselves on hospitality. Combined with smoked salt and finished with a black strap rum floater, this is a recipe you’ll be sipping all season long.

Cheers y’all.

Bright citrus, soft sweetness, and a creamy matcha finish — Grass Slippers leans fresh but still feels layered. Yuzu brings sharp acidity, honey ginger syrup adds warmth, and HIGHPOUR Spirit keeps the backbone clean and structured. The salted coconut matcha foam ties it all together with texture and a subtle savory note.

“Why are you picking all the green strawberries?” - my wife

Comment “STRAWBERRY” below and I’ll send this recipe straight to your DMs.

#ad21+ Together with my friends at @codigo1530, I made a crushable margarita riff made using pickled strawberry brine, WITH ingredients as fresh as the tequila itself.

During strawberry season last year, I was lucky enough to pick some beautiful green (unripe) strawberries from a local farm here in Charleston. I’ve seen local chefs utilize these in salads and savory dishes but my mind immediately went to how I could use it in a cocktail recipe. Green strawberries bring acid, vegetal brightness, and subtle tannin that will play really well with the vegetal, bright notes in Codigo 1530 Blanco.

This one is a must-try, cheers y’all.

A bourbon highball built for late winter into early spring. Shaken, topped with ginger beer, and served over crushed ice. Straightforward and easy to batch for a crowd.

A simple house syrup for adding heat and sweetness to cocktails, highballs, and hot drinks. Best used fresh and kept refrigerated.

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.

Equal Parts Theory | Episode 1 | Accidental Hipster

This is Episode 1 of Equal Parts Theory, where we see if equal ingredient measurements actually make a good cocktail. Today, we’re making Accidental Hipster, an equal-parts cocktail created around 2015 by Julia and Chris Tunstall after the name came first and the recipe followed.

What should I make next? Drop it below!

Cheers y’all.

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!

I'm back to making my favorite desserts into cocktails…

Together with my friends at empress1908gin, I've recreated a cocktail thats inspired by one of my favorite fair treats. If you've ever had a caramel apple at a fall fair, this cocktail is exactly that vibe in a glass — sweet caramel, crisp apple, a little salt, and just enough richness to make it feel like a proper fall or winter sipper. It's simple, balanced, and way easier to drink than an actual caramel apple.

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 created 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.

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?? 🤔

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? 🤔

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.

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

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.