Idk what took me so long to make this classic.

This is the Army & Navy - I’ve had a bottle of orgeat in my fridge for the last six months and I don’t use it nearly enough. Luckily I got some inspo from notjustbartender (peep that tin flip in the beginning 😬) and finally put that orgeat to good use. This cocktail is simple to make and the flavors work so well together. Definitely worth a try!

Ever heard of Kintsugi?

Kintsugi (金継ぎ, “golden joinery”) is the art of joining together broken pieces with molten gold to provide one beautiful and cohesive piece. While this is often used to describe pottery, today we’re using it to describe this Negroni riff with my friends at 135eastgin. Their Hyōgo dry gin is meticulously crafted and works perfectly in this recipe while the slight salinity from the sweet soy balances with the bitterness from the aperitif. I really enjoyed this one and hope you do too!

Have you ever wondered how to barrel age a cocktail at home? The barrel aging technique is not only a tried and true way to batch a cocktail, it’s also a great way to add a subtle toasty flavor while mellowing a cocktail to create a perfect balance of flavors. The instructions are simple and the hardest part will be waiting for the cocktail to age without wanting to have more than one sample. .
Note that not all barrels are created equal, so the recipe is split into equal parts instead of exact measurements. Make sure to read the barrel preparations from your manufacturer before the barrel aging process as those instructions can vary per manufacturer as well. Enjoy!

Another holycityhandcraft signature cocktail contender for the Dinner en Blanc at kiawahriverchs coming up in less than two weeks. Check out the recipe below, make it (because #TGIF) and let me know what you think!

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!