Let’s try this again, shall we? 🥣

Cinnamon Toast Crunch… but make it drinkable.

Who doesn’t love CTC?? I figured it would be fun to try to recreate it into cocktail. I’m going to make two versions and this is the first rendition - a traditional milk punch with actual cream. The addition of biscotti liqueur here adds that sweet bread flavor that you typically get from French toast so I figured it would be fitting… and guess it what, it actually works. Give this one a try…

Anyone have any guesses on the second version of this cocktail??

No tragedies here, call it a Greek Revival…

Together with axiaspirit, we’ve created a recipe with Greek roots. This unique, ancient spirit is made with mastic resin harvested from the mastiha tree and contains only 0.5% sugar - resulting in an extra dry, crystal clear liquid. Axia has notes of cypress, rose and citrus which pairs delicately with the other vermouth and orange liqueur in this recipe, providing a well balanced, aromatic cocktail that will be a perfect for any occasion this summer.

Whoa… you feel that chill in the air? That can only mean one thing…

IT’S. FALL. Y’ALL

Combining the #ChampagneOfBeers with the flavors bourbon, maple, cinnamon and lemon to create a fall Radler that is perfect for the season. Give this recipe a try this season and let us know what you think below!

Cheers y’all!

Happy #SundayFunday -- I feel like ‘healthy’ and ‘cocktails’ are oxymorons but a couple months ago, the ladies over at thekalewhale inspired me to make another cocktail using onelovekombucha’s Hibiscus Ginger Kombucha. Check out the recipe below!

This ain’t your older sister’s early 2000’s Midori Sour…

Here’s my slightly elevated take on this 90-00’s cocktail. If you haven’t had Midori before, well this one is for you, Midori is a liqueur made from Japanese melons that is subtle, sweet and packed with fruity melon flavor. It also brings forth a crazy green color to most cocktails (including this one). In the past few decades, the ‘Midori Sour’ used to be made with… you guessed it… sour mix. This take combines the specs for a classic sour (with egg white foam) and adds elements of fresh lime juice and lemon zest to accentuate the citrus in this recipe.

Now where’s my sister @margaritacaffee? You gotta try this version :P

Cheers y’all.

A long time ago... In a city far, far away, a six year old boy watched his first starwars film and was instantly hooked just like many of those before him.

I grew up watching these films over and over again and waited in line for the midnight showing of the prequels and the new series. I collected the toys, wore the shirts, etc. Since tonight is the official release of #TheRiseofSkywalker - I figured I’d honor my favorite series of all time with a boozy take on that subtle beverage with the cult following — BLUE MILK.

🍍Happy #PainkillerWeek

Another highlight of Mountain Weekend was bartacolife in Asheville, NC coming in hot (literally) with street tacos and cocktails next to their wood burning fireplace — we managed to try almost their entire cocktail menu.

What to do with fresh figs? I’ve got you covered. I recently had an opportunity to #partner up with unclevals to create a summer cocktail using their Botanical Gin - made with juniper, cucumber, lemon, sage and lavender. Its perfect for any summer sipper like a traditional Collins so why not incorporate some fresh figs 🙌🏾 Cheers y’all!

#HandcraftAfterDark | Episode 2: Peaches & Dreams (+Truffle!)

As promised, here’s the second episode of Handcraft After Dark. In this series, I’ll feature some of my favorite night caps and maybe even some recipes that YOU recommend. Here’s the catch: they always have to be stirred and must contain 4 or less ingredients (not including the garnish).

Just a reminder that this video series will be no-frills, quick, easy, and straightforward recipes that you can make in less than 5 minutes. You in? Have a favorite recipe that fits the description above? Let me know in the comments section.

Cheers and goodnight.

Hey, just because its #DryJanuary is over doesn’t mean you have to start boozing hard again.

Ease into it with one of my favorite low-ABV recipes. I feel like I struck gold with this one, 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. Cheers y’all.

Is this the perfect after-dinner cocktail?

Here’s a recipe from the late 1880s that I love because there aren’t enough sherry cocktails in the world. The Adonis is equal parts Fino sherry and sweet vermouth. It’s rich, fruity and not overly heavy, all these fortified wines act like a digestivo, which makes for a perfect after-dinner cocktail.

Movie night with the fam. Homemade Maple New York Sours seemed appropriate.

It’s my favorite time of the year: #SharkWeek 🦈

Well… between that and @tales - I’m here in New Orleans for the week just a couple blocks away from where the original cocktail originated, The Tropical Isle (@thetropicalisle). After a 2 year hiatus, #TOTC2022 is back in full force! I’m excited to get out there and see my industry peeps and use this time as a way to learn and network. If you’re here in NOLA this week, make sure to hit me up! Hope to run into y’all!

Who remembers what H.A.G.S. stands for? 🙋🏽‍♂️ Today is the #SummerSolstice and marks the first day of summer folks! Let’s kick off the weekend with another new [and refreshing] recipe. #HAGS

Pisco is such an underrated spirit. Usually produced in Peru or Chile, its distilled from fermented grapes (about 16lbs per 750ml bottle, in fact). barsolpisco in particular is produced using Torontel grapes and has floral notes of jasmine and magnolia -- perfect for this recipe!

Ok, so I’ll admit I was a big btparsons fan before, but I had the honor of taking his Amaro class at BenConCHS and was completely blown away. Luckily, Charleston, SC was a stop on his ‘Amaro’ book tour and I had the opportunity to pick his brain (again) at edmundsoast while he was in town. He was knowledgeable, down-to-earth and one of the coolest authors I’ve had the honor of meeting. This cocktail recipe is a from his book ‘Amaro’ — definitely worth the pickup, even if its not personally signed like my copy 😉

Anyone know where to get jumbo sized cherries? Asking for this jumbo-sized Old Fashioned 🍒😂

This may or may not be an #aprilfools joke but this is a great recipe for a BATCHED Old Fashioned. Just mix the ingredients below with ice and strain into a serving vessel of your choice. If you’re serving for a later date, add 4 oz of filtered water and throw that bottle/container in the fridge or freezer until you’re ready to serve. Serve over a large ice cube and garnish with an orange twist and maraschino cherry (optional).

Disclaimer: Please drink responsibly and don’t try to drink this entire thing by yourself in one sitting.

We’re gearing up for Holiday Party season, are you?

This year, I wanted to create a recipe that’s not only easy to make, but also something that you can bring to your next holiday potluck or holiday office party. The flavors involve a rich sweetness from the Pedro Ximenez-style sherry, which pairs well with the peaty notes found in Laphroaig Select. The below recipe is also easy to batch - it's perfect for any holiday parties this year!

Recently had a chance to check out the gorgeous thevictorsocialclub and try their Cuban-inspired cocktail menu. They also were kind enough to provide their cocktail recipe. Check out the space at Hutson Alley when you get a chance and stay tuned for more!