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🎅🏻🎄 MERRY CHRISTMAS! I’ve been wanting to smoke a Holiday themed cocktail for a while now and I think I found the perfect vessel for it. I saw this at @target and immediately thought it was for smoking my cocktails… is that weird? Anyone know what this is really for? …either way it doesn’t matter because this drink ended up being delicious.
Read MoreGet all the holiday vibes with this festive take on the Old Fashioned. Cheers y’all!
Rosemary, with its fragrant and pine-like aroma, has long been cherished as a symbol of remembrance and love during the holiday season. Its vibrant green needles evoke the festive colors of the holidays, while its robust flavor adds a touch of warmth to holiday dishes and cocktails. Whether infused in rich gravies, delicately dusted over roasted meats, or incorporated into hearty stuffings, rosemary brings a sense of tradition and comfort to any holiday table. Cocktails are no exception.
Read MoreHoly City Handcraft has teamed up with TEN other Charleston mixologists for Negroni Week to create variations of the classic Boulevardier cocktail featuring Coopers' Craft Bourbon.
Read MoreLet’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.
Hosting a dinner party soon? I got you covered…
Together with my friends at @milagrotequila, I’m excited to share the newest bottle in their lineup that’s perfect for such an occasion; Milagro’s new #CristalinoAñejo. This tequila made with 100% blue agave that’s been aged up to 24 months in French and American oak and filtered to have a nice blend of caramel and vanilla sweetness from the barrel with an extra smooth finish from the filtering process. Today I’m going to show you TWO easy ways I’d serve it to my friends for our upcoming dinner party that we’re hosting.
Let’s start off with a cocktail shall we? I love the idea of making a spirit-forward classic like a martini to showcase the nuances of flavors in this Cristalino. The second serve is more for those tequila-purists that want to taste ever single aspect of the liquid, this signature serve is highlighted by a grapefruit twist to complement the citrus notes in this tequila.
We can never have enough Old Fashioned recipes, amirite? 🥃
Together with my friends at @redemptionwhiskey, we’re going to make a jasmine-inspired Old Fashioned using the latest release Redemption Sur Lee. This whiskey provides some notes of walnut, jasmine and finishes with a unique umami note which ties together all the ingredients in this cocktail. It’s great neat or on the rocks, but also versatile enough to hold its own in a spirits forward cocktail like this old fashioned.
Cheers y’all!
EXTREMELY 👏🏽 FLAVORFUL 👏🏽
Up next on Charleston’s tour of #NegroniWeek with @campari_southcarolina is Stephen Blackmon (@stephenblackmon) over at Doar Bros. (@doarbros) - make sure to stop by and give this one a try in person!
“I was inspired by one of my favorite Indian restaurants, Chai Pani in Asheville, NC owned by Chef Meherwan Irani. The backstory of his great grandfather running one of the only Irani Cafes in his hometown along with what it must have been like hanging out there on a regular basis painted a vivid picture for what I wanted to share with others. The combination of culturally driven flavors and lively but chill vibes are what incited me to produce this very special cocktail riff.
I knew I wanted to have three things come out of this cocktail’s production: tea, spices, and savoriness in homage to Meherwan and his family’s heritage. By using the specific barrel-aged gin with big notes of Indian spices, infused for further complexity with malty Assam Tea along with traditional Masala Chai, I was able to ground the base idea around those bold flavors. I then chose to infuse a commonly found Italian aperitif white wine with spiced orange tea to play off both the infused gin and also tie it to both the Campari and Grand Mariner rather than use the typical sweet vermouth. I chose to do a “fat washing” process using traditional brown ghee along with coconut oil to round out the entire cocktail with a lingering silky and savory finish.”
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 "
Read MoreAs if the Negroni Sbagliato couldn’t get more refreshing 🥒
Together with my friends over at @empress1908gin, we made a refreshing Negroni Sbagliato riff inspired by the ingredients in their Cucumber Lemon Gin. The brightness of the lemon and refreshing/vegetal aspects of the cucumber play perfectly well with the ‘Bianco’ version of this classic cocktail.
My apologies to the entire country of Italy 🙈
I mean… It works for the Old Fashioned right? Muddling oranges and cherries into a Negroni over crushed ice actually wonderful. I would 100% make this again and maybe add some saline or olive brine next time. Sorry Wisconsinites - no Brandy or Sprite in this recipe ¯\_(ツ)_/¯
Cheers y’all.
Read MoreIt’s time to finally try the Wisconsin Old Fashioned 🥃
I don’t think I know of any other classic cocktail thats so heavily disputed by an entire region. I’ve been drinking old fashioned’s for a while now and always have preferred them… the old fashioned way (ps. This is how the drink got its name - spirit, bitters, sugar + water). Wisconsinites will always slide into the comments section asking where the muddled orange and cherries are, so today we’re going to try it out.
Have you revisited this lately, what are your thoughts?
Thanks to @highproofpreacher for the new HPP challenge coin 🥃
The Charro Negro is the official #DrinkofSummer2024
Stir with a spoon. Dont @ me.
Ever paired salted dark chocolate with an ańejo? 🤯
We’re here in Palm Desert and together with my friends at tresgeneracionestequila, I’ve created a take on a modern classic in the Oaxacan Old Fashioned by adding elements of dark chocolate
and sea salt. #TresGeneraciones Añejo stands well on its own but since we’re making an Old Fashioned here, I figured chocolate would pair well with the rich toasted oak notes in the ańejo as well. Adding just that pinch of salt also accentuates the flavors of chocolate + citrus and brings out more of the roasted agave with each sip. If you’re looking for an Old Fashioned recipe for the summer, this might just be your new go-to.
Cheers y’all.
Mmm… nice and toasty.
Fall and cool weather is just around the corner to create the perfect stirred tequila recipe just for the occasion. Check it out below, cheers y’all.
As the old saying goes: When life gives you “burnt” syrup, make an Old Fashioned?
What happens when you leave your rich demerara syrup on the stove for too long? Yup. You’re left with a sticky mess to clean up for about an hour. But the byproduct is this amazingly rich, dark, bittersweet syrup that has notes of toffee and dark roast coffee. I know I didn’t invent this and burnt sugar syrup is used widely in other cuisines. My mom and grandma would even make something similar to coat their decadent flan but WHY did it take me this long to make it myself and use it in a cocktail? It’s so dang good. Up next: a Daiquiri.
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 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!
You’ve heard the term teeny tiny, but have you heard the term… 🍸🤏🏾
Read Moreslaps barrel* this baby has 30-40 cocktails in it and it gets better over time.
I’ve been meaning to do a barrel aged cocktail recipe for a while on here. There are so many benefits to barrel aging your cocktails instead of just batching (video coming soon!). But the true appeal is the mellowness that the oak brings to the [cocktail party]. Feel free to experiment with some of your favorite stirred cocktails but make sure not to use anything with citrus.
I kept this video pretty simple and didn’t use exact measurements, I figure using the actual bottles itself (full bottles + half bottles) would be more approachable and actually get y’all to do this at home. This recipe only fills up 3.6L of this 5L barrel so feel free to scale up to fill to the brim. Remember that smaller barrels have more surface area than the tradition 55 gallon barrels so this will age at a much faster rate (2-3 weeks should suffice), anything more than 2-3 months [if it lasts that long], should be transferred to a glass bottle.
If you’re looking for a barrel, check out the link on my bio site under ‘bar tools’.
Cheers and happy barrel aging!
I’ll be traveling to Jalisco, Mexico to visit the renowned Patròn Hacienda and Distillery tomorrow!
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I hope you follow along as I tour the grounds, distillery and show you how this tequila is literally brought from farm to table. To top it all off, I’ll be there to show y’all who is crowned the winner of this year’s #MOTY!
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Anyways, while you’re waiting for all of that action, feel free to make a recipe I’ve been working on using Patròn’s Extra Anejo Tequila and let me know what you think!
