"Hey Siri, what's the Spanish translation for Vieux Carre?"

I don't know why no one has ever thought to use a split base tequila in a Vieux Carre, but together with my friends at @mijenta tequila, we're creating the Plaza Vieja, which translates to "Old Square" in English and 'Vieux Carre' in French.

It's traditionally a New Orleans-born recipe, using a split base of rye (for the bold, spicy flavor) and cognac (for the mellow fruitiness) to balance. Today we're using Mijenta's Reposado and Gran Reserva Anejo Tequilas to achieve the same balance. This split base plays perfectly with the Benedictine and spices in vermouth. All of it is tied together with a flamed lemon twist to give it a kiss of smokiness.

Give this one a try - or heck, this would be a great one to batch too, let me know if you want to see me make that recipe.

Cheers y'all.

PSA: You need to add this to your Negronis this summer...

The Negroni Sbagliato was born from a happy accident when sparkling wine was poured in place of gin, creating a lighter, more refreshing take on one of Italy's most iconic cocktails. This version takes that idea a step further.

@weberranchvodka brings subtle roasted agave character and a clean, crisp backbone that plays beautifully with Campari's bittersweet orange notes. A scoop of Tipsy Scoop Rodeo Queen Sorbet adds bright citrus and tartness that slowly melts into the drink, softening the bitterness while adding texture and refreshment. Finished with Prosecco, it's equal parts spritz, Negroni riff, and summer dessert.

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!

Gentlemen, start your HORSES (?) 🐎🥃 #ad21+

Together with my friends at @churchilldowns and @kentuckyderby, I’m going to show you how to prep a whole batch of Mint Juleps for your #DerbyAtHome party this weekend.

The Mint Julep has been a staple of Southern drinking culture for well over a century, but it became nationally recognized when it was named the official cocktail of the Kentucky Derby in 1938. Since then, it’s become synonymous with race day at Churchill Downs, where hundreds of thousands of juleps are served each year.

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.

#ad Is the BEST rendition of an Old Fashioned? 🥃 🍒🍊

Together with my friends at @angosturahouse, we’re going to find out. When I think of an Old Fashioned, the first ingredient that comes to mind is always ANGOSTURA bitters, so we teamed up to make a summer version of this classic and trying their brand new ANGOSTURA demerara syrup with some help from our friends in Wisconsin.

This cocktail is straightforward but we’re going to make some subtle tweaks like substituting 100 proof bourbon for Brandy and using this Demerara simple syrup. If you know me, you know I’ve always preferred Demerara sugar in my old fashioneds because of the rich complexity of the molasses content in the sugar. It just pairs perfectly with any dark spirit like a classic old fashioned.

The Wisconsin-style old fashioned gets a lot of hate due to the fact that you muddle fruit into the cocktail but if you change your mindset from “old fashioned-style” to “smash-style” cocktail served over plenty of crushed ice, I think you’d agree that this is a sippable, refreshing cocktail that you can enjoy in the summer.

Do you agree? Let me know what you think, cheers y’all.

Some cocktails are better when they're ready before you need them.

This Flasked Spiced Pear Boulevardier is built for two. Perfect for a cozy date night in or passing it around the firepit with friends as the air starts to cool. WhistlePig 10 Year Rye is the backbone here, bringing bold spice, oak, and a touch of sweetness that plays perfectly with spiced pear and rich sweet vermouth. It's a balanced, rye forward fall sipper that only gets better once it's batched and rested.

Cheers y'all.

This one sits right at the intersection of whiskey, Cognac, and coffee. Inspired by the classic Spanish Carajillo, this Old Fashioned–style riff leans warm, rich, and just slightly sweet, making it perfect for batching and keeping on hand in the freezer.

Built with rye for structure, Cognac for roundness, and a split of coffee liqueur and Licor 43 for depth and subtle vanilla, this is the kind of cocktail that works just as well after dinner as it does late at night.

Batch it once, forget about it, and pour when needed.

Cheers, y'all!

The perfect serving for the perfect seasonal cocktail #ad21+

A Vesper is already a bold, spirit-forward martini but together with my friends at @WeberRanchVodka, I wanted to give you a seasonal rendition with a slightly different edge thanks to its agave base, which brings a subtle sweetness and soft herbal note that works especially well with dry vermouth and citrus.

A flask is the way to go here, the addition of spruce tips and juniper comes through in place of the traditional gin and really let’s the earthy notes in #WeberRanch shine with the bonus of adding that cozy holiday feeling around this time of year. It’s a great make-ahead option when you want a martini that pours clean and consistent every time.

As an added bonus, this cocktail can pull double duty, make sure to check out Jordan’s (@highproofpreacher) version for a lighter, crisp rendition by adding a few simple ingredients!

Cheers, y’all!

The perfect serving for the perfect seasonal cocktail #ad21+

A Vesper is already a bold, spirit-forward martini but together with my friends at WeberRanchVodka, I wanted to give you a seasonal rendition with a slightly different edge thanks to its agave base, which brings a subtle sweetness and soft herbal note that works especially well with dry vermouth and citrus.

A flask is the way to go here, the addition of spruce tips and juniper comes through in place of the traditional gin and really let’s the earthy notes in #WeberRanch shine with the bonus of adding that cozy holiday feeling around this time of year. It’s a great make-ahead option when you want a martini that pours clean and consistent every time.

As an added bonus, this cocktail can pull double duty, make sure to check out Jordan’s (@highproofpreacher) version for a lighter, crisp rendition by adding a few simple ingredients!

Cheers, y’all!

Some cocktails are better when they're ready before you need them.

This Flasked Spiced Pear Boulevardier is built for two. Perfect for a cozy date night in or passing it around the firepit with friends as the air starts to cool. WhistlePig 10 Year Rye is the backbone here, bringing bold spice, oak, and a touch of sweetness that plays perfectly with spiced pear and rich sweet vermouth. It's a balanced, rye forward fall sipper that only gets better once it's batched and rested.

Want the full recipe and batching details? Comment FLASK and I'll send it your way.

Cheers, y'all!

Why make one when you can share twelve?

Together with my friends at @fourrosesbourbon, we’re making a cocktail to share this holiday season. Smooth, rich, and perfect for holiday hosting — this Freezer Door Maple Old Fashioned is your set-and-forget version of a classic.

Four Roses Small Batch bourbon gives you warmth and the vanilla notes, maple syrup adds seasonal sweetness, walnut bitters bring depth, and a touch of water pre-dilutes it so it pours perfectly straight from the freezer. This one is built for easy entertaining and sharing.

If you want the full recipe, comment MAPLE and I’ll send it straight to your inbox.

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!

Today we’re going to answer the age old question:

WILL IT WISCONSIN??

On this week’s episode, we’re going to try to ‘Wisconsin’ the iconic MARGARITA. What does it mean to Wisconsin something? It means adding fruit, some sort of soda and muddling the hell out of it to make a cocktail with some sort of base spirit.

The good news is, it works. I figured it would since this is pretty much how you make a caipirinha with cachaca. Yes I know this is pretty much a ‘smash’ type cocktail, but isn’t that what a Wisconsin Old Fashioned is anyway? ;)

Cheers y’all!

Ok, apparently I’ve been making this the wrong way? 😒

Wisconsin Old Fashioned… I don’t think I know of any other classic cocktail thats so heavily disputed by an entire region. I’ve been drinking old fashioned’s for a while now and always have preferred them… the old fashioned way (ps. This is how the drink got its name - spirit, bitters, sugar + water). But the last time I made the Wisconsin OF, Wisconsinites slid into the comments section asking telling me I still did it wrong. In their defense, apparently it’s made with brandy and not bourbon (which was apparently the case for the OG old fashioned).

So lets do this the right way, feel free to throw the hate down below, I’m bracing for impact :)

Cheers y’all.

“As soon as the holiday theme was mentioned, I knew I had to make an old fashioned riff of my favorite holiday side, sweet potato casserole. I chose Old Forester 1910 because the heavy char on the cask used for secondary aging imparts the perfect flavor profile for this riff: sweet caramel and toffee notes, smokey vanilla that’s reminiscent of toasted marshmallow, and well integrated baking spices.”

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

Let’s put that strawberry syrup to good use! 🍓

Amaro and strawberries are a flavor combo you need to try. The balance of sweet, bitter and fruity is always incredible. I used Cardamaro for this recipe but feel free to use an Amari of your choice. You can’t go wrong.

Cheers y’all.

Have you ever had a Jaffa Cake?

It’s no secret that orange and chocolate go really well together so when I saw this recipe in nicholas.hamilton’s newly released book, “Sipsy Doozy.” I knew I had to try it. Just happened to be great timing with it being #WorldCocktailDay and all. I’m happy to report that it’s as delicious as it sounds. Huge congrats to Nick for his new book, you can grab it over on his page/bio!

Cheers y’all.

Excerpt from the book and origin story of the cocktail:
“This spicy chocolate orange in liquid form tickles the throat as it soothes the tongue with cocoa-coated citrus. This concoction was invented by my followers and me on a TikTok livestream, a result of brainstorming drink ideas with the viewers in the comments. Once the drink was made, a clever commenter said it must taste like a Jaffa Cake, a popular orange-chocolate biscuit (cookie) from England.

Deciding that that name didnt fully encapsulate the spiciness and savoriness of the cocktail, it was renamed the Jaffa Kick.”