It’s all in the details…

Big thanks to my friends at holycitystrawcompany for making these custom holycityhandcraft bamboo straws, perfect for Collins cocktails (they make shorter ones too!). Did you know bamboo straws are more sustainable than paper? Well now you do…

Anyway, figured the bamboo straws are a perfect accompaniment to this single malt highball recipe! Check it out below.

Super excited to team up with the incredible holycityhandcraft to film an amazing video at our latest creative house retreat! Check out Miguel working his magic to create this COCKTAIL 🍹 and yall know I am obsessed with bitters art! littlelanemedia shot this video at the EPIC coastlinecreatives cocktail house in Palm Desert 🏜️

It’s watermelon szn and #WorldBeeDay? Let’s cook 🐝🍯🍉

This recipe combines a couple of my favorite things: gin, honey, basil, watermelon with an addition of a bitter aperitif in Select and a pinch of smoked sea salt just to bring out more of the fruity flavors in this cocktail. Of course this is going to be served over crushed ice which will let the drink evolve a bit as you drink it.

Cheers y’all.

Today we’re making classic Palomas for #WorldPalomaDay

Everyone’s out here trying to complicate a Paloma when it couldn’t be simpler. If you can make a Batanga, you can make a Paloma. The addition of salt with the slight bitterness of the grapefruit brings out more of the sweet citrus notes of the grapefruit and rounds this cocktail. Combined with a blanco tequila (I used tequilaocho ), this is one of the most simple cocktails you can make, especially for this #MDW.

Home for the holidays?

Doesn’t matter because you’ll be wanting to make this recipe wherever you are. I made this because I was looking for a festive Boulevardier alternative and think this was it. Let me know what yall think!

Another classic - The New York Sour.

We’re recreating some classic whiskey-based recipes utilizing the #TheQuietManIrishWhiskey. It provides for a flavorful; yet, well balanced base spirit for any whiskey-based cocktail.

Today we’re going to be making a classic New York Sour with Irish Whiskey - Try it out for yourself and let me know what you think, cheers y’all.

You’ve heard the term teeny tiny, but have you heard the term… 🍸🤏🏾

For my toast, I recently had a stay at a lake house surrounded by large, beautiful maple trees that inspired this recipe. Cheers y’all.

Bourbon + Creamsicles is a match made in heaven...

I couldn’t think of anything to welcome the fall season more than this recipe below featuring Buffalo Trace bourbon and cream, sweetened with a “burnt” sugar syrup that introduces a deep caramel flavor profile and topped with fresh grated nutmeg to round it all out.

I’m over here swiping ingredients from other creators 😬

Since I wrapped earlier this morning I figured I’d make an easy ranch water sourced from one of their ingredients and of course Chantelle (she_thebartender) was generous enough (she’s from Utah - makes total sense) to lend me her charred orange from her Cinnamon Charred Orange Margarita (coming soon!). In the meantime, check out this easy Ranch Water recipe for your next pool party.

Cheers y’all.

Considering I’m always just on Instagram posting recipes but not really having an bar in town, have you ever wanted to try one of my cocktails?? WELL NOW YOU CAN!

I’ve put together a twist on a traditional Egg Cream. Never heard of one? Well, it it originated among Eastern European Jewish immigrants in New York City. It usually consists of cream, chocolate syrup and seltzer/soda water. Thats right… it contains NO EGGS... until now. I’ve combined this classic with a similar technique to a Ramos gin fizz and the results were pretty epic. See the recipe below.

🥃 Merry Christmas Eve, folks! For our Annual Christmas Party this year, Mick and I came up with the recipe below which was then kegged; needless to say, it was delicious and absolutely demolished by our guests. Hope you enjoy it!

I was inspired to make something that would highlight the bourbon while maintaining a fruity and spicy flavor profile that pairs beautifully with the 10 year old spirit. What better way than with this fresh fig/peppercorn syrup I made earlier this week. Check out the cocktail recipe (including the syrup) below, if you end up making it, let me know what you think

Feeling inspired after reading up on some Amari via btparsons book entitled "Amaro". Check out the recipe below for a rich, yet complex cocktail for any occasion.

A little Tuesday motivation from our visit to visitasheville last fall 🍁

With Laphroaig - Always having lived in the south and tropical weather, its always acceptable to make and consume tropical cocktail year-round - and yes that includes the Holidays ☃️🥃

Your mom deserves her flowers (and wine, mostly wine).

Today we’re doing wine cocktails with my friends at bonterra. Wine cocktails may seem redundant but it’s actually a great way to enjoy a lower-ABV cocktail experience (in moderation, obviously). This recipe is no exception, to celebrate spring and #MothersDay, this recipe uses Bonterra’s Sauvignon Blanc, which is carefully made with certified organic grapes. Think of this recipe as a cross between a Spritz and a Pimms Cup. Its finished with edible flowers to compliment the wine and fresh fruit in the cocktail.

Cheers y’all!

“This classic bourbon porch pounder, turned elegant sour is sure to dazzle your taste buds, and make you feel like a professional at home.” Recipe is below, let us know what you think!

A bramble to match the season? Yes please.

We created a festive take on a classic bramble. Try this one for your next holiday party! Cheers y’all!