Is it December already? You know what that means, Christmas-inspired cocktails!

You didn't think I'd leave you hanging with just ONE use for that Spiced Panela syrup did you? Get ready to savor the cozy flavors of the season with our delightful holiday-inspired spritz cocktail. This refreshing and aromatic drink features crisp apples infused with a blend of warm fall spices, creating a perfect balance of sweet and spicy notes. Let this exquisite spritz be your go-to beverage for festive gatherings or simply a cozy night in. Cheers to a taste of autumn in every sip!

Psst... the secret is in the syrup.

Looking for a twist on a classic Margarita recipe? Try this one on for size, it has the perfect balance of smokey flavors from the Tequila and Mezcal along with the sugar and spice from Cocktail Crate's Spiced Old Fashioned mix, Ancho Reyes Ancho Chile liqueur, pineapple juice and red chili pepper. Its perfect for laying out by the pool or in a tumbler soaking up the rays at the beach.

Last but not least, the final article of the Home Team BBQ series features THE COCKTAILS. Check out my review of all 12 of Home Team's craft cocktails!

The post you've been waiting for, check out Part 2 of my Home Team BBQ Series.. the food!

Unless you've been living under a rock, if you've been anywhere near Charleston, you've heard of Home Team BBQ. I recently met with owner, Aaron Siegel to discuss their new Downtown location, new menu items, and a revamped cocktail menu by Beverage Director Adam Rothstein. I'll be sharing each in a 3-part series.

This is the first of a series of blogs in which my pal Steve and I will review the food and the architecture of the Holy City's Hottest Restaurants.

I've made a ton of cocktails over the past few years, but if I were to label one a Holy City Handcraft 'Signature' cocktail, this particular one may have come closest. Check out my collaboration with Striped Pig Distillery and Charleston Food Writer (Candy Herriott) as I create one of the best cocktails I've ever made (if I do say so myself) -- recipe after the jump!

Check out CHSFoodWriter's new series "The People Behind the Handles" (#TPBTH). This particular article features ME! Find out who Miguel of Holy City Handcraft really is. There may be an embarrassing tidbit or two in there... eek!

After the private tasting at the the William Aiken House for the Charleston Wine + Food Festival Opening Night, I was able to catch up with Doug Kragel, the North American Whiskey Ambassador for Blade and Bow. I had the opportunity to ask him a couple questions about the legacy behind Stitzel-Weller, the uniqueness of Blade and Bow and the future of the bourbon industry, read on below!

Check out my recap of a private tasting of Blade and Bow Whiskey at Charleston Food + Wine Festival held at Charleston's historic William Aiken House!

I've been thinking of trying to create more refreshing drinks using Aperol. While Aperol is traditionally used in Summer cocktails like the Aperol Spritz, which has been dubbed 'the perfect drink for social occasions’, Spring and Summer go hand in hand here in the Holy City. Try this cocktail recipe on for size, you'll find it'll cool you down while you're sitting on your back porch or playing some badminton (right?) during those hot Charleston Spring days.

I recently had the opportunity to conduct a Q&A with President and Co-Founder, Taylor Huber, to talk cocktails, Charleston and the legacy of the man named Jack Rudy.

In the fall of 2009, Cypress debuted the Artisan Meat Share – a CSA-like concept with various pick-ups throughout the year. The contents of the package depend on seasonality and what's most readily available, local and fresh. Cypress' Artisan Meats have always had a dedicated section on the dinner menu, in addition to a home on the bar menu. Now, Artisan Meat Share offers Chef Craig Deihl's award-winning meats to customers on a daily basis, plus the welcomed addition of gourmet sandwiches, fresh butcher shop products, house-made condiments and more.

I'll keep this one short and sweet... very sweet.

Learn how to make a Gingerbread Whiskey Sour from scratch using Bittermilk No. 7! Yep... from scratch, frothy egg whites and all.