What if we made an apple pie with vanilla ice cream into a drink?

#ad21+ Today with my friends at @traegergrills, we’re going to find out what happens when you take a classic southern dessert and turn it into a tasty fall cocktail. It all starts with the smoked apple pie syrup. For this recipe, I used the Traeger Woodridge Elite since it has a built-in infrared side burner so I could make the syrup while smoking some juicy honeycrisp apples dusted with cinnamon sugar.

Of course we’re using apple wood pellets at 375 for about 45 minutes just to give them that kiss of smoke and concentrate their flavors a bit before adding it to our baking spices, brown sugar to make our syrup.

The topping is a non-negotiable, a salted maple, vanilla cold foam to really drive home that vanilla ice cream on top of an apple pie. That smokiness from the apple gives this recipe a one-of-a-kind, but familiar flavor profile and you’ll want to make over and over again. Just make sure to make enough of that syrup.

Cheers y’all!

#TraegerGrills #TraegerPartner

WEEKLY COCKTAIL ROUNDUP: Maple Cocktail Recipes! 🍁


What do you want to see on the next roundup of recipes? 😬 just drop a suggestion below and I’ll make it happen.

Catch you on next week’s cocktail round-up.

Cheers y’all.

I’m gonna keep on dancin…

The Pink Pony Club comes from Leandro DiMonrova (@theeducatedbarfly), and it’s built specifically for Waterloo Gin’s Prickly Pear & Rose expression. This gin starts with their award-winning No. 9 Gin base and infuses it with prickly pear fruit, citrus, rose petals, and soft floral botanicals. Those flavors don’t just sit in the glass—they anchor the whole cocktail. Strawberry syrup, Campari, fresh lemon juice, and an egg white create brightness and structure. The result is pink, balanced, and genuinely delicious. Plus, during October, Waterloo Gin supports Susan G. Komen, so this drink means something beyond the coupe.

Cheers, y’all!

Have you ever wondered what would happen if a Vieux Carre was actually made in France instead of New Orleans… by a Scottish bartender #ad21+

Together with my friends at @theglenlivet, I’m making a cocktail recipe uses some elements from the classic but with some French Ingredients. This has elements of honey, thyme, rosemary and apricot, but the star of the show is Scotch. Today we’re using The Glenlivet 12 Year Old Provence Edition.

This offering brings notes of ripe apricot, citrus, honey, and vanilla, which it gets from finishing the 12 year old Scotch in combination of French wine casks ranging from Rivesaltes, and Sauternes to white wine casks from Château Sainte Marguerite. Give that a quick stir and pour of a big cube then finish with a thyme skewered honey comb. Its an aroma bomb and snack all at once.  If you’ve never been the Provence region in the south of France, this recipe will take you there.

Cheers y’all.
—
#TheGlenlivet #TheGlenlivetPartner

WEEKLY COCKTAIL ROUNDUP: Coffee Cocktail Recipes! 🍹


What do you want to see on the next roundup of recipes? 😬 just drop a suggestion below and I’ll make it happen.

Catch you on next week’s cocktail round-up.

Cheers y’all.

Spring is around the corner, better keep this bramble recipe in your back pocket just in case 🤌🏾

When you’re hosting and you want to serve something that actually matters, you make a decision: play bartender all night, or make one bottle and serve something uncompromising.

Inspired my friend Evie, this one combines Ciroc Vodka, dry vermouth, tomato water, champagne vinegar, and olive brine. It’s umami-forward, briny, and completely uncompromising. I added just a slight kiss of MSG to highlight the natural MSG already present in tomatoes, and it transformed the drink from savory into something people actually want to drink.

Here’s the hosting move: scale it up to a 1L bottle. Make it once, freeze it overnight, and you’ve got unlimited cocktails ready to pour. No measuring mid-party. No forgetting proportions. No apologizing because someone’s drink tastes different from the last one. Everyone gets the same thing. Everyone gets something that tastes intentional.

Garnish with black pepper, olive oil, a cherry tomato, and fresh basil. Pour into a coupe glass and suddenly you’re not just serving a drink, you’re hosting properly. Your guests will ask for the recipe. You’ll tell them to comment for it.

This is what happens when a bartender scales up something that matters and decides to invite people over.

Cheers, y’all!