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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.
This was introduced to me back in 2015 and it couldn’t be simpler.
The coffee tonic was introduced to me by my friend @brooksreitz back when I tried jackrudycocktailco’s tonic syrup for the first time. I thought the herbal, sweet, and bitterness of the their tonic would be little odd with coffee but man was I wrong. I still drink these on occasion and still love the combo with a little lemon twist. The best part is its only two ingredients.
If you don’t bring a kegged Espresso Martini to a party, are you even a good friend?
If you’ve kept up with my stories you’ll know that I’ve been experimenting with creating a batched Espresso Martini at home in a nitro keg. This achieves the same foamy head that you’d get from a typical espresso martini except straight from the tap and without all the extra fuss of shaking.
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.
Happy Birthday America! 🇺🇸Debuted in 1924, the Scofflaw Cocktail was named after the individuals who clandestinely sipped spirits during Prohibition.
Read MoreHere’s another twist on an Amaro cocktail from btparsons book, “Amaro” named the ‘Toronto’ — I’ll admit I’m not the most avid fan of Canadian whiskies, but you’ll be surprised what a touch of black walnut bitters, Fernet and demerara will do a cocktail.
Read MoreNew recipe, who dis?
This might be one of the best original cocktails recipes I’ve made in a while. It’s perfectly balanced. While the cocktail itself can hold its own, you’ll want to make that foam for that extra layer of flavor and texture. Trust me, it’s worth it!
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!
What can I say… Day 1 at @gardenandgun JUBILEE was a BLAST. There was so much to see, do and not surprisingly; drink! The biggest surprise was the gorgeous @bladeandbowwhiskey horse trailer-turned mobile bar. It was commissioned by Garden and Gun and this was its first visit to @explorecharleston! Swipe through to see the trailer or check out the @Instagram story to take a peek inside the trailer.
Read MoreYou know I love a good collaboration - especially when it involves saving the bees. The @savannahbeeco recently partnered up with @dixievodka to produce “Dixie Wildflower Honey Vodka” using SBC’s wildflower honey. They’ve challenged me to come up with a recipe to incorporate this new product and to celebrate the launch of the new product in Charleston!
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A portion of the proceeds for each bottle sold will benefit The Bee Cause Project which works to support the health of honeybees in the Southeast by increasing the number of hives in the region and helping to educate the public on their importance. Now get out there and support the cause!
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As promised... and because you deserve something silky smooth tonight 😉 Cheers to the weekend!
Read More🔥🍸 Oh the weather outside is… weather? Wait, how does it go?
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I don’t know about you but sometimes classic cocktails just take me back to the holidays. They’re simple, easy and perfect after a long day. Enjoy this one next to the fire and bundle up.
You really can’t beat a Rum Old Fashioned… especially not this one 🥃
Together with my friends at rondelbarrilito, we’re going to show you how to make their signature Barrilito Old Fashioned but with a [flamed] twist. The orange and chocolate bitters in this recipe in lieu of aromatic bitters really plays on the notes of vanilla and raisin in this particular 3 Star offering. If you’re not familiar with #RonDelBarrilito, it is Puerto Rico’s oldest rum and the distillery has used the same method of crafting this rum since 1880 — with no aritificlal ingredients or coloring. Each small batch is distilled with rainwater and then aged for 6-10 years in Oloroso white oak barrel, providing a rich, full-bodied rum.
Cheers, y’all!
Oh the weather outside is… weather? Wait, how does it go?
I know we just did a classic martini but when it comes to martini variations, this one is my absolute favorite. This recipe is simple, elegant and perfect after a long day. Enjoy this one next to the fire and bundle up with a Christmas movie.
PS. For every “oh boo hoo, you wasted some and spilled liquor everywhere” or “what a mess” comment, I’ll be donating $5 to my kids’ college funds. I know it’s coming 😄
Give me an Old Fashioned, but make it with a smoky tequila 🥃
I’m excited to introduce y’all to the newest offering from - Patrón Ahumado - and make a classic Old Fashioned with it. #patronahumado is made in small batches using a low and slow roasting technique of the piñas underground with mesquite for at least seven days. Agave is then crushed using the unique 100% tahona wheel distillation process. The reposado tastes sweet, smoky, and oaky with notes of black pepper and hints of vanilla and caramel — it takes a classic Old Fashioned to a new level but can also just be enjoyed neat or on the rocks. If you’re a fan of smoked spirits, you need to get your hands on this bottle ASAP.
Cheers y’all.
Let’s get you ready for Cinco de Mayo, shall we?
Today we bring you an easy cocktail recipe that anyone can make using Natalie’s fresh guava lemonade juice and tanteotequila’s Jalapeño Tequila! This spicy and refreshing, tropical cocktail will be served ice cold over crushed/pebble ice and is perfect for your Cinco celebration.
Want a chance to go to Guadalajara and take home a grand prize??
This annual competition is open to both pro and amateur bartenders nationwide to challenge them to craft bold and spicy cocktails using Tanteo Tequila.
Kasama • (adjective) being together adv. in company with, along with
I was thrilled when this brand reached out to me last year, Kasamarum is a 7 year blended rum from my home country, The Philippines. So naturally, when the distribution reached SC, I couldn’t wait to sample it (thanks to the kind folks at Kasama).
The rum itself is naturally sweet from sugar cane and figured it would be perfect in a spin on a Daiquiri that I’m calling “LAHAT KASAMA” which translates to “we’re all together” in Tagalog. 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 - its amazing in cocktail and wish it was more mainstream. Cheers y’all.
