holy city handcraft | RECIPES
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Breakfast Transfusion
Here’s an elevated take on a classic golf course drink, The Transfusion.
Instead of grape juice, we’re borrowing an old cocktail technique from the Breakfast Martini where the ingredients are shaken with a citrus fruit based marmalade. The result is a bright, fruity and refreshing cocktail.
Smoked Apple Pie Old Fashioned
PSA: Make a smoked apple pie syrup this month. Make a lot.
Remember when I made a smoked apple pie syrup on my @traegergrills to make an Apple Pie a La Mode whiskey sour? No? Well check it out a couple posts back because it was firrrrreeee.
Anyways, I figured I’d put that syrup to good use in an Old Fashioned and it worked out way better than I could have ever imagined. Up next - the batched version!
Apple Pie A La Mode
What if we made an apple pie with vanilla ice cream into a drink?
#ad21+ Today with my friends at @traegergrills, we’re going to find out what happens when you take a classic southern dessert and turn it into a tasty fall cocktail. It all starts with the smoked apple pie syrup. For this recipe, I used the Traeger Woodridge Elite since it has a built-in infrared side burner so I could make the syrup while smoking some juicy honeycrisp apples dusted with cinnamon sugar.
Of course we’re using apple wood pellets at 375 for about 45 minutes just to give them that kiss of smoke and concentrate their flavors a bit before adding it to our baking spices, brown sugar to make our syrup.
The topping is a non-negotiable, a salted maple, vanilla cold foam to really drive home that vanilla ice cream on top of an apple pie. That smokiness from the apple gives this recipe a one-of-a-kind, but familiar flavor profile and you’ll want to make over and over again. Just make sure to make enough of that syrup.
Cheers y’all!
#TraegerGrills #TraegerPartner
Pink Pony Club
I’m gonna keep on dancin…
The Pink Pony Club comes from Leandro DiMonrova (@theeducatedbarfly), and it’s built specifically for Waterloo Gin’s Prickly Pear & Rose expression. This gin starts with their award-winning No. 9 Gin base and infuses it with prickly pear fruit, citrus, rose petals, and soft floral botanicals. Those flavors don’t just sit in the glass—they anchor the whole cocktail. Strawberry syrup, Campari, fresh lemon juice, and an egg white create brightness and structure. The result is pink, balanced, and genuinely delicious. Plus, during October, Waterloo Gin supports Susan G. Komen, so this drink means something beyond the coupe.
Cheers, y’all!
Vieux De Provence
Have you ever wondered what would happen if a Vieux Carre was actually made in France instead of New Orleans… by a Scottish bartender #ad21+
Together with my friends at @theglenlivet, I’m making a cocktail recipe uses some elements from the classic but with some French Ingredients. This has elements of honey, thyme, rosemary and apricot, but the star of the show is Scotch. Today we’re using The Glenlivet 12 Year Old Provence Edition.
This offering brings notes of ripe apricot, citrus, honey, and vanilla, which it gets from finishing the 12 year old Scotch in combination of French wine casks ranging from Rivesaltes, and Sauternes to white wine casks from Château Sainte Marguerite. Give that a quick stir and pour of a big cube then finish with a thyme skewered honey comb. Its an aroma bomb and snack all at once. If you’ve never been the Provence region in the south of France, this recipe will take you there.
Cheers y’all.
—
#TheGlenlivet #TheGlenlivetPartner
Cornstar Martini
The P*rnstar Martini is a modern classic—fruity, approachable, and built on a formula that works. But here’s the thing: formulas can be reworked if you respect what makes them work in the first place.
This Mexican version starts with Mijenta Reposado, which brings oak and vanilla complexity that rum or vodka can’t match. Passionfruit syrup keeps that fruity brightness the original is known for. But here’s where it gets interesting: Nixta. It’s a corn-forward Mexican spirit that adds something earthy and unexpected—it’s not trying to hide, it’s showing up as itself. Vanilla agave syrup bridges the gap between the tequila’s spice and the passionfruit’s sweetness. Fresh lime brings the tart snap.
The egg white is optional, but if you use it, shake hard for a silky texture that transforms the whole experience. The tepache sidecar is the final touch—it’s fermented, slightly funky, and it makes sense alongside this drink in a way champagne never could in a margarita moment.
This is a martini built on Mexican spirits that deserve more attention. Sophisticated, fruity, and genuinely different.
Cheers, y’all!
Death in the Afternoon (Improved)
Ernest Hemingway was a madman for this.
The original Death in the Afternoon from Hemingway's original recipe called for 1½ oz of Absinthe and 4 oz of Champagne into an unchilled glass, UNDILUTED. Drinking 3-5 of these in succession would be 💀. As someone pointed out in the comments, the original quote was actually to 'drink 3-5 of these SLOWLY' - which makes way more sense (I think).
Big props to @anderserickson who found a way to make it a more balanced and palatable recipe.
Cheers y'all.
Smashed Old Fashioned
#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.
Smoked Pineapple Margarita
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!
Smoked Pineapple Syrup
The smoked pineapple syrup is a smokey, fruity syrup that can go into any summer cocktail like a Margarita or Daiquiri riff.
Oaks Lily (Batched)
The Oaks Lily is the official cocktail of the Kentucky Oaks, held the day before the Derby. While it doesn't get the same spotlight as the julep, it's just as much a part of the weekend.
This drink leans lighter and more approachable. Vodka, citrus, orange liqueur, and cranberry come together in a way that's bright, refreshing, and easy to drink throughout the day.
Peninsula Punch
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.
Pickled Strawberry Margarita
“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.
The Game Bird
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.
Spiced Pear Old Fashioned
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!
Caramel Apple Sour
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.
Upside-Down Juice
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!
Strawberry Peppercorn Shrub (Syrup)
Who says this ingredient doesn’t belong in cocktails? 🤔
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!
—
Strawberry Peppercorn Shrub
Who says this ingredient doesn’t belong in cocktails? 🤔
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!