Make sure to leave one of these guys out for the big guy too… 🎅🏻🍪
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Let’s do drinks…
This one goes out to one of my inspirations for @holycityhandcraft, my homie @apartment_bartender. Me and Elliott go back to the infancy of @instagram. Back when it was all about pretty, curated photos and baked in filters via the app.
Elliott was one of the first people on Instagram that made home bartending approachable and look cool as hell doing it. Back when there were only a handful of cocktail accounts, he was one of the firsts who picked up a real camera and truly took cocktail content on social media to the next level. I’m almost positive he came up with the term ‘#boozemail’ which is ubiquitous among creators these days. I feel like brands didn’t even know what to do with us back in the day because the term ‘influencer’ wasn’t coined yet.
Fast forward a couple years later, I get a phone call from Elliott while we’re both at our real office jobs, telling me he’s going to quit his sales job and do AB full time - I was completely blown away at even the thought of that. I don’t think I knew anyone at that point who quit their job to pursue a career in social media/content creation. But I remember him telling me, ‘you’re next!’ and at that point in my life, I just couldn’t even fathom that happening but always appreciated his hustle and his endless support. I loved following his growth and journey as he paved the way for other creators in the cocktail space.
I’m sitting here, writing this over 4 years since I quit my office job and pursued HCH full time. While I probably would have gotten to this point eventually, I don’t think I would have been here as fast without Elliott. I’m proud to call him a friend and can’t be more proud of him for releasing his first book ‘Let’s Do Drinks!’. So I figured what would be a more fitting way to celebrate then by making a recipe from the book.
Moral of the story is: everyone needs an Elliott in their life. Someone who supports you and you can draw inspiration from. Someone who inspires you to be your very best and do what you’re good and and just fucking hustle.
Cheers to you E, let’s do drinks soon.
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.
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Looking for something refreshing with a kick? Try this one out:
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C’mon honey let the good times roll…
Hope y’all aren’t getting tired of these summer cocktails yet because together with my friends over at hinecognacs, we created an easy and delicious recipe that will be a go-to over the next few months. The richness of honey, herbaciousness of basil + the foamy texture from the egg whites lends to perfect balance of flavors accentuated by this V.S.O.P. by my friends at #HINECognac - give this a try and let me know what you think.
Cheers y’all!
Who doesn’t love a little spice with their sweet and sour?
Lunar New Year is right around the corner (1/22) and together with hinecognacs, we’ve developed a recipe to celebrate. For this recipe, I’m utilizing ingredients typically found in eastern culture such as sesame and five spice, as well as tapping into the Chinese region of Sichuan to bring a bit more of that spiciness to the party. HINE’s VSOP line offers a delicious and balanced experience from start to finish. You’ll get notes of sweet, sour, savory and spiciness in a glass and it’s perfect for any gathering.
Make sure to grab your bottle from @reservebarspirits (link in stories).
Cheers and happy year of the rabbit!
So I can’t be the only one that gets lost down the rabbit hole that is @youtube.
My favorite genre of videos are any of those that I can learn from. I recently was looking for some inspiration for a Repeal Day cocktail and stumbled across @how2drink. If you haven’t checked out Greg’s channel, you absolutely should - its educational and super entertaining.
Anyways, I made this pre-Prohibition cocktail based on his recipe and you can bet it won’t be the last one I make from his channel - I’ll post the link in my stories #videographygoals
This recipe will take you straight to France 🇫🇷
We were recently invited by our friends at @hinecognacs to visit the Cognac region of France and stay at the incredible Hine House along the Charente river. This amazing experience really opened our eyes to how much time and care goes into each and every bottle of cognac produced there. From the champagne grapes to the barrel they’re aged in, each and every bottle is meticulously cared for. This cocktail is an homage to one of the cognacs we were able to sample during our stay. We were able to take part in tasting any of the Vintage collection which spans for decades, each offering was unique and tasty. The particular one that caught my fancy was bottled in 1986 (my birth year), and I remember it having an apricot forward flavor profile that became the inspiration for a twist on this traditional cocktail.
Of course I was not going to use the 1986 vintage for this cocktail so, this particular recipe was created with HINE Cognac’s H by HINE V.S.O.P. (aged 4 years), which brings a rich, full bodied base to this already wonderful recipe. Make sure to check out the full specs below. Cheers y’all!
This one is a peanut butter and jelly take on a classic Old Fashioned using Skrewball PB Whiskey. Give it a shot!
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You know what they say about an apple a day… Yeah you know the rest, I create a great winter cocktail using fresh Koru apples from New York. If you’ve never heard of the Koru variety of apples, they are crisp, extremely sweet, juicy and most importantly, sustainable - making them the perfect apple to use for this season. The cool part about these apples is they’re slow to brown so they’re perfect for garnishing your cocktail, as well as using it as the main ingredient. Hope y’all try this recipe it out, it’s one of our favs. Cheers y’all!
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I was inspired to make y’all a cross between a New York Sour and a peanut butter and jelly sandwich… and its sooo good. I’m using cognac and a rich red wine to accentuate the grape notes which play in harmony with the peanut butter flavor in Skrewball. Try this out and let me know what y’all think!
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This New Orleans classic is one of my favorite night caps and it will soon be one of yours as well.
Fun Fact: Vieux Carré means “Old Square” which was the old term for the French Quarter in NOLA.
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