It worked on an Espresso Martini right?

I typically put a dash of saline in my Negronis or even some olive brine (for a Venetian Negroni) but adding that Parmesan infusion to the vermouth provides a savory, cheesy, funky salinity you can only get from parmesan and it worked perfectly in this cocktail.

#AprilFools obviously 😉

BUT there are way better ways to do this and the good news is, my pal, Kaitlyn (@likeablecocktails) already did the hard work for us and made this incredible recipe so that all the flavors and textures work. I gotta say, this was delicious. It still gets that parmesan funk in the Negroni without overpowering it.

Sorry in advance to those Italians offended by this monstrosity.
—
PARMESAN NEGRONI
via @likeablecocktails

What happens when you cross a margarita and a Batanga? ¯\_(ツ)_/¯

I had this crazy idea to merge these two iconic Mexican cocktails without really knowing if it it'll work or not. In theory, the elements in a cola syrup wouldn't be too far off from an amaro. We've made the Jagerita before (yes, it's a Jagermeister as a base spirit in a margarita) - and I actually kinda enjoyed it. I'm writing all this before I even do any R&D on this cocktail but I have a feeling like it'll all work out. Unless I'm wrong.

Future Miguel: "Hey guys, this is pretty good, you need to try it out"

This was a labor of love 🇵🇭🫰🏽

In my ongoing quest to make my childhood Filipino desserts into a cocktail, may I present the Buko Pandan — a coconut/pandan clarified daiquiri variation topped with an ube-coconut foam. This was a love letter to my childhood growing up in the Philippines and I’m so glad I had the opportunity to share it with those who attended this Kamayan for @chswineandfood.

Note that the ube foam was a little trickier than I first intended, I wanted to make the foam float about the cocktail but had a hard time doing so without coagulation of the foam (since it was mostly dairy). Luckily, @kevin_kos and @jfdesfosses came to the rescue in the form of super foam which I incorporated into the iSi and it worked like a charm.

This was a fun (but labor intensive) drink to make so I included a single serving version below if you don’t feel like making 9L for your next event (unless you do, in which case, I included that batch recipe as well).

Big thanks to my friends at @campari_southcarolina for graciously donating product for this event!

Cheers y’all.

Just a wee-Guinness for this St. Patrick’s Day 🍀

2-INGREDIENT COCKTAIL REVIEW | EP. 3 | BABY GUINNESS 🍀

I already had a feeling that I’d like this one. It’s literally coffee and cream so you can’t go wrong. It’s a bit on the sweet side so I’d maybe add some Irish whiskey to this if I made it into a full cocktail. I’d also probably whip shake the Irish cream too to put on top. Also, don’t skimp on the coffee liqueur, Mr. Black is a staple at my bar and always recommend going with that, Creme de Moka by tempusfugit or Espresso Liqueur by @luxardousa.

Check out my review above and let me know what I should make next!

It’s like an Irish Coffee, but not.🍀☕️ This enhanced version of the classic is still very easy to make and only takes a few more ingredients to execute. Chicory and coffee have always been a match made in heaven but together with an eight year old Irish Whisky like thequietmanwhiskey it just brings it to a whole other level. The notes of sweet vanilla and oak that is imparted from the barrel is on full display in this version of Irish coffee, only to be accentuated with a salted caramel foam to balance out the bitterness from the coffee.

Now cheers, and #HappyStPatricksDay.

Sick of boring ole mint juleps? This one is for you.

If you haven’t had Chartreuse vegetal elixir before, you need to find a bottle. It has all the herbaciousness of Chartreuse without the sweetness. It works really well in a julep and really complements the mint and bourbon, y’all gotta try it out.

Big thanks to @jameswitty for hooking me up with my first bottle! 🙏🏽

Lemon and chocolate don’t belong together… or do they?

I’ve made a 20th Century cocktail in the past and thought there was no way it would work. Lemon and chocolate don’t traditionally go together but for some reason, in that cocktail, it just works. While I think the original version was ok (made with gin), bourbon is a much better fit for this cocktail.

What do you think, would you try this?

Cheers y’all.