Is #AmaroAfternoon a thing yet? Because it should totally be a thing.

I feel like I struck gold with this recipe, its light and refreshing afternoon sipper. The herbal/bitter/fruity rhubarb notes in Zucca Rabarbaro play along well with the sweetness of the pineapple and acidity of lemon making this the perfect way to kick off your weekend.

I created an easy spring cocktail utilizing Mezcal Don Ramón and fresh satsuma orange juice. Combined with the tartness of lemon, sweetness of honey and bitterness of Campari to compliment the smokey, but fruit-forward mezcal. Cheers y’all

Here’s to my ongoing obsession with trying to make a clear Negroni using new ingredients. This is a cross between a Venetian Spritz (as seen in “Spritz!” by @taliabaiocchi / @lesliepariseau) and a traditional Negroni. Just that slight salinity from the brine really balances this cocktail out. Recipe below!

This one will give you all the tiki vibes for #TikiTuesday 🗿

If you’re into funky Jamaican rums, this is the recipe for you.

Anyone else feeling those travel withdrawals? My wife and I honeymooned in Cinque Terre almost five years ago and we are itching to get back so drinking bitter spritzes while staring out into the ocean. For now, I think this will have to do for back porch sipping and enjoying this beautiful weather. Cheers y’all.

This one is a peanut butter and jelly take on a classic Old Fashioned using Skrewball PB Whiskey. Give it a shot!

This spicy hot chocolate cocktail is tequila based and is my take on a Oaxacan Chocolate flavor profile. Check out the recipe below and let me know what you think!

This cocktail, A Noble Hospitality, won a cocktail competition to become Charleston Wine + Food’s signature cocktail back in 2017. It was created by my friend Morgan Hurley of Mex1 and has all the elements I love in a great balanced cocktail and flavor profiles of smoke, bitter, fruity and sweet. You will want to make this one ASAP!

Happy #MardiGras aka #FatTuesday! Figured I’d have some fun with this recipe and keep it festive. It’s a simple recipe that takes some flavor profiles from the beloved King Cake from NOLA. Cheers y’all!

You know what they say about an apple a day… Yeah you know the rest, I create a great winter cocktail using fresh Koru apples from New York. If you’ve never heard of the Koru variety of apples, they are crisp, extremely sweet, juicy and most importantly, sustainable - making them the perfect apple to use for this season. The cool part about these apples is they’re slow to brown so they’re perfect for garnishing your cocktail, as well as using it as the main ingredient. Hope y’all try this recipe it out, it’s one of our favs. Cheers y’all!

I’m overdue for a little tiki in my life 🗿 If you haven’t used Clairin (Haitian Rum) in your tiki drinks, you are seriously missing out.

What can I say, I’m a sucker for olive brine in my bittersweet cocktails.

This one packs a PUNCH. Looking back at that time I worked with Garden and Gun to recreate Dorothy Heyward’s Champagne Punch thanks to Wayne Curtis

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

Man, y’all are really crushing it with #ClearIceWeek - it has been putting together clear ice content for what seems like forever. Make sure to check out his page for some great tips and photos of his creations! Really great stuff - cheers everyone!

How about a cozy winter cocktail for this Friday Eve?

I’m excited this new year to create a cocktail recipe featuring this unique whiskey. If you’re unfamiliar with Legent, it starts as a Kentucky Straight Bourbon with the Beam classic family recipe and is aged in wine and sherry casks before being blended with more Kentucky Straight Bourbon by Shinji Fukuyo, fifth-ever Chief Blender of Suntory, the founding house of Japanese whisky. The result is a perfectly balanced yet complex and layered whiskey with a bright, smooth, unexpectedly long finish.

The good news for y’all is that you can get it NOW on via www.drizly.com! Check out my stories for the link. Hope y’all enjoy this recipe as much as I did.

A little tequila never hurt no one. This cocktail is not one to disappoint - think Margarita, but with pineapple and hibiscus. Its so, so good.

This ones inspired by my friends up north 🇨🇦

Throwback to a challenge by my friends to create a unique cocktail using ingredients local to Victoria, BC. Using the fruity flavors found in ‘Mountain Berry Tea’ by @tealeavesco (Elderberry, Hibiscus, and Black Currant) along with local smoked honey from countrybeehoney, I was able to create a cocktail that is delicious on its own. I was able to take this cocktail even further by experimenting with a black currant (cassis), elderflower and pamplemousse foam to compliment the drink itself. Not going to lie, either one could be enjoyed on its own but combining the two takes this drink to the next level.

What better combo than an Irish Whiskey with notes of light notes of oak, vanilla and caramel to pair with coffee, chocolate and mint for my take on a traditional Grasshopper cocktail. I really enjoyed making this one and hope y’all try it out!