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Throwing it back to this zesty shot with my friends at @hennessy.
If you haven’t already - make sure to check out my IG stories and get a sneak peek at this year’s limited edition bottle of VSOP in collaboration with @refikanadol - there’s a couple goodies in there that I’m excited to play around with! Let me know what y’all think.
Another labor of love 🌽🇵🇭
You know what they say about corn… it has the juice. This is an homage to one of my favorite Filipino street desserts, maís con yelo. I developed this recipe for a Kamayan dinner with my friends at @kulturacharleston, @kaya.orlando and @naks.nyc for @chswineandfood this year. It turned out to be one of my favorite cocktails I’ve ever made just because it brought me back to my childhood in the Philippines.
Hope y’all enjoy this as much as I did making it.
Cheers y’all.
If you’re not making a bramble this season, what are you even doing?
Together with my friends at @tresgeneracionestequila I’ve created the perfect cocktail recipe for your friends family and loved ones this holiday season featuring a special tequila that celebrates family legacy and 100 years of tequila-making. This recipe calls for Tres Generaciones Reposado which uses 100% blue agave that is triple-distilled then rested in oak for at least 4 months. The light oak character plays so well with the rosemary in this recipe and it’s the perfect drink to elevate your next get together.
Hosting pro tip: Batch all the ingredients together (except the creme de cassis + garnishes) using the parts below. Pour over crushed ice then top with creme de cassis and set up a holiday garnish bar for your guests to garnish their own.
Cheers y’all!
All the Jungle Bird vibes… in the Desert…
We're in Palm Desert, California. Everyone knows how much I love a Jungle Bird, but I wanted to create a version fit for the desert, which of course involves using #Tequila1940Blanco. This recipe combines two techniques, a stir and a shake. The latter to product a salted pineapple tiki foam that perfectly compliments the Rosita-like cocktail underneath. It's light, tropical and absolutely delicious for any occasion but just so fitting in this desert heat. Let me know what y'all think! Pro-tip: Fresh pineapple juice produces the frothiest results, if you're using canned pineapple juice, add agave nectar instead of orgeat to get a creamier foam. Cheers y'all!
Read MoreHome 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!
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.)
Its like a highball…but a martini. Listen, I’m a big martini fan - but they are hardly sessionable. This recipe is a bit lighter but well balanced. Give it a try.
Cheers y’all.
Ever heard of Kintsugi?
Kintsugi (金継ぎ, “golden joinery”) is the art of joining together broken pieces with molten gold to provide one beautiful and cohesive piece. While this is often used to describe pottery, today we’re using it to describe this Negroni riff with my friends at 135eastgin. Their Hyōgo dry gin is meticulously crafted and works perfectly in this recipe while the slight salinity from the sweet soy balances with the bitterness from the aperitif. I really enjoyed this one and hope you do too!
Is this the perfect after-dinner cocktail?
Here’s a recipe from the late 1880s that I love because there aren’t enough sherry cocktails in the world. The Adonis is equal parts Fino sherry and sweet vermouth. It’s rich, fruity and not overly heavy, all these fortified wines act like a digestivo, which makes for a perfect after-dinner cocktail.
TIKI-inspired Boulevardier? Yep.
Together with coopercraft, my good buddy Jordan aka @highproofpreacher and myself have teamed up to create two takes on a Boulevardier. Both recipes will be using similar ingredients in pineapple and sherry but they will be vastly different in flavor and texture but very similar in that they’re both absolutely delicious.
This is my take on a tiki-inspired cross between a Boulevardier and a Jungle Bird. This recipe is both SHAKEN and STIRRED. The initial base is a Boulevardier-riff that combines Oloroso sherry and the 100-proof coopercraft Barrel Reserve to provide something familiar but not overly sweet to compliment the topping (think Garibaldi). This orgeat, salted-pineapple foam is literally the icing on the cake. This topping is shaken to showcase the pineapple’s natural ability to foam when aerated (shaken) providing for light and fluffy top and a strong, complementary base to match. You NEED to make this recipe this week and make sure to head on over to @highproofpreacher to check out his coffee/pineapple riff!
This one is a peanut butter and jelly take on a classic Old Fashioned using Skrewball PB Whiskey. Give it a shot!
Read MoreThis ones inspired by my friends up north 🇨🇦
Throwback to a challenge by my friends to create a unique cocktail using ingredients local to Victoria, BC. Using the fruity flavors found in ‘Mountain Berry Tea’ by @tealeavesco (Elderberry, Hibiscus, and Black Currant) along with local smoked honey from countrybeehoney, I was able to create a cocktail that is delicious on its own. I was able to take this cocktail even further by experimenting with a black currant (cassis), elderflower and pamplemousse foam to compliment the drink itself. Not going to lie, either one could be enjoyed on its own but combining the two takes this drink to the next level.
![The Port[Land] Royal](https://images.squarespace-cdn.com/content/v1/5b5df6325417fc3a7af6bc92/1744842024418-2MSNMCDTV1DMNWXY5DTV/The+Port%5BLand%5D+Royal-2.png)
