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Ew, a caramelized banana” -
No one ever This recipe combined the traditional elements of a classic Boulevardier but enhanced it with caramelized banana, which pairs amazingly well with Amontillado sherry in lieu of vermouth. This was one of my favorite cocktails last year, definitely make this one!
Read MoreI’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.
Read MoreA play on a classic... The Tipperary! Another cocktail from our collaboration at @spectatorhotel with my dude @lancasterchucktown. Keep in mind that these are ON THE MENU at The Spectator Hotel's bar through the Spring! Make sure to stop by and check it out. Check out the recipe below!
Read MoreWhy is this the most important ingredient in a cocktail? #ad21+
You guys know how much of an ice nerd I am (hello #cleariceweek), so together with my friends over at luxieusa we’re going to show you how to elevate your cocktail game by simply using a clear ice sphere. Believe it or not, ice is arguably one of the most important ingredients in a cocktail, so what’s the big deal about clear ice?
The cure for all those Sunday scaries 💀🥃
Together with my friends at @blackenedamericanwhiskey, we took the traditional elements of a classic Boulevardier but enhanced it with caramelized banana and some torched absinthe to create something unique and familiar. BLACKENED American Whiskey provides a great base that provides both depth and richness to this already delicious recipe. Let me know what y’all think if you make it! #ad21+
Cheers y’all.
