Up next on Charleston's tour of #NegroniWeek with @campari_southcarolina is my buddy Jimmy Chmielewski (@jimmy_withthe_goodhair) at @thearcher with his take on a recipe thats a Negroni that drinks like a spritz, check it out below. "We really wanted to showcase some of the less conventional ingredients or techniques that we're utilizing at The Archer. The coconut and milk oolong tea really give the Campari a sort of bitter fruit loop flavor and a much more velvety mouthful. We also stand by the belief that most things are better carbonated and a negroni is no different. The force carbonation makes a boozy sipper feel like a light and fizzy Spritz. In terms of the thought process of the ingredients, toasted coconut screams tiki, so we really wanted to lean into that flavor profile (hence, banana and rum) without getting too far away from what a negroni truly tastes "
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The daiquiri you didn’t know you wanted.
Happy #NationalDaiquiriDay - figured I’d kick off y’alls weekend with a solid sipper here. A classic daiq with the addition of Chartreuse and sea salt is the jam and you need to make it immediately.
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!
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🥃 ➡️ 🥥
Today we’re resting a Negroni in a coconut… but not just any Negroni, this is a split-base rum Negroni using a Barbados rum ( + Jamaican rum ) to give us a funky but rounded flavor. If you’ve never had either of those rums, you’ll really want to get your hands on a bottle or sample to try. It’s unlike anything you’ve ever had and really puts this recipe together by bringing those tropical notes of coconut, banana and pineapple INSIDE a coconut 🤯
Stay tuned for Part II coming in a few days!
Who needs fireworks anyway? 🔥
Happy #FourthOfJuly friends! Got a confession - frozen tiki drinks are a guilty pleasure of mine, but who doesn’t love them, amirite? This one is a little more involved but I promise it’s well worth it. The recipe below is for 2 servings, but feel free to scale up at your leisure :)
This one combines 3 types of rum with some pineapple and coconut with a little cinnamon fire for dramatic effect… oh and it’s definitely not a regular Painkiller™ ;)
Cheers y’all!
Here’s another Thanksgiving cocktail for y’all… and here’s to hoping your bellies are as full as your hearts as you spend this time with your family and friends.
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Let’s put that pineapple demerara syrup to good use.
Figured its been a while since I’ve flexed the R&D muscle and what better way to kickstart it by using my buddy Jordan’s super easy pineapple Demerara syrup (check out his reel in the stories). This recipe was an easy one to make and right up my alley… and probably yours too.
Also - Trying a new format for Reels, let me know what y’all think!
(Yes, I know I need a new microphone.)
Bananas + Campari = a match made in heaven.
“The Ba’Groni is using a spiced rum/aged rum blend, a touch of blanc vermouth and banana liqueur to round it out. I love bananas and rum and this makes it an easy sipping Negroni for #NegroniWeek”
Don’t forget you can grab this cocktail at @frannieandthefox in @hotelemeline this week! Cheers y’all!
In honor of #NationalRumDay, may I present:
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A fantastic voyage, you say? You can find that here.
In an effort to showcase some of the local restaurants/bars and amazing talent here in Charleston, SC. You can find this cocktail recipe at @thequinteoysterbar or @lowlandtavern tavern right in the heart of downtown Charleston. This take on a traditional Air Mail, an OG cocktail from the 1930s.
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THE WORLD’S TINIEST DAIQUIRI 🍹
…lovingly nicknamed a ’Snaquiri’. This was the most requested cocktail for this #TinyCocktail series so I had to oblige. This rendition is made with fresh calamansi juice which is near and dear to my heart (since I am Filipino and all). If you haven’t had calamansi, I describe it as a cross between a bitter orange, lemon and yuzu. The addition of that grapefruit oil adds more of that citrus aroma but is optional.
NOTE: Replace “Parts” with Ounces below to make a full size Daiquiri.
Cheers y’all.
Good morning Charleston! Check me out on lowcountrylive on abcnews4 this morning. I’ll be making a couple of holiday cocktails including this Spiced Apple Spritz made with stripedpigdistillery Spiced Rum… its Thanksgiving in a cup. Check out the recipe on http://holycityhandcraft.com (Link in bio)
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Want to make the Kessel Run in less than 12 parsecs? #MayTheFourth
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Its no secret I love experimenting with new ingredients to create unique and original cocktails. I feel as though with the resurgence of the craft cocktail scene, cocktail syrups have been all the rage lately. I met Max Messier during @bevconchs in Charleston this past month, and thats when he introduced me to the @cocktailandsons Spiced Demerara Syrup. He explained it contained flavors such as baking spices, coriander and peppercorns, combined with 100% Louisiana cane sugar. needless to say, I had to take this bottle home, this was one of two of my creations…
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Easy tiki drinks? Sign me up.
I’ve teamed up with my friends at Watkins1868 to create a local twist on a classic. This cocktail utilizes their new Aromatic Bitters which has delicious hints of vanilla, tart cherries and hibiscus. All flavors that meld perfectly with a funky Jamaican rum and fresh sweet black tea. Check out the recipe below, cheers y’all!
Heard it was #NationalRumDay…
If you’re into funky Jamaican rums and Old Fashioneds, this is the recipe for you.
Always float the rum 🍹
Rum has had my heart lately and this drink is such a crowd pleaser. It’s an easy win for that late spring/summer season.
Cheers y’all.
introvert but willing to discuss Mai Tai specs.
Here’s my take on a traditional Mai Tai. To me, Wray & Nephew overproof is non-negotiable. It brings that iconic funk that Jamaican rums tend to to lend to tiki cocktails and this one is no exception.
Do you have you own Mai-Tai spec? Whats your take on it?
Cheers y’all.