For my toast, I recently had a stay at a lake house surrounded by large, beautiful maple trees that inspired this recipe. Cheers y’all.
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Bourbon + Creamsicles is a match made in heaven...
I couldn’t think of anything to welcome the fall season more than this recipe below featuring Buffalo Trace bourbon and cream, sweetened with a “burnt” sugar syrup that introduces a deep caramel flavor profile and topped with fresh grated nutmeg to round it all out.
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I’m over here swiping ingredients from other creators 😬
Since I wrapped earlier this morning I figured I’d make an easy ranch water sourced from one of their ingredients and of course Chantelle (@she_thebartender) was generous enough (she’s from Utah - makes total sense) to lend me her charred orange from her Cinnamon Charred Orange Margarita (coming soon!). In the meantime, check out this easy Ranch Water recipe for your next pool party.
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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I’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.
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🥃 Merry Christmas Eve, folks! For our Annual Christmas Party this year, Mick and I came up with the recipe below which was then kegged; needless to say, it was delicious and absolutely demolished by our guests. Hope you enjoy it!
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I was inspired to make something that would highlight the bourbon while maintaining a fruity and spicy flavor profile that pairs beautifully with the 10 year old spirit. What better way than with this fresh fig/peppercorn syrup I made earlier this week. Check out the cocktail recipe (including the syrup) below, if you end up making it, let me know what you think
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🇺🇸 Happy Birthday America, you don’t look a day over 240 years old! Coming at you hot with a fresh new recipe to celebrate the independence of the greatest country on earth. Happy 4th, y’all. Have fun and be safe out there! 🎇🎆🇺🇸
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Feeling inspired after reading up on some Amari via btparsons book entitled "Amaro". Check out the recipe below for a rich, yet complex cocktail for any occasion.
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A little Tuesday motivation from our visit to @visitasheville last fall 🍁
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With Laphroaig - Always having lived in the south and tropical weather, its always acceptable to make and consume tropical cocktail year-round - and yes that includes the Holidays ☃️🥃
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Your mom deserves her flowers (and wine, mostly wine).
Today we’re doing wine cocktails with my friends at @bonterra. Wine cocktails may seem redundant but it’s actually a great way to enjoy a lower-ABV cocktail experience (in moderation, obviously). This recipe is no exception, to celebrate spring and #MothersDay, this recipe uses Bonterra’s Sauvignon Blanc, which is carefully made with certified organic grapes. Think of this recipe as a cross between a Spritz and a Pimms Cup. Its finished with edible flowers to compliment the wine and fresh fruit in the cocktail.
Cheers y’all!
“This classic bourbon porch pounder, turned elegant sour is sure to dazzle your taste buds, and make you feel like a professional at home.” Recipe is below, let us know what you think!
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A bramble to match the season? Yes please.
We created a festive take on a classic bramble. Try this one for your next holiday party! Cheers y’all!
slaps 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!
Hey friends! I’m proud to announce my participation in The durhamdistillery at 2017MixMaven Contest. Did you know you can win $150 worth of booze related prizes? Submit your original recipe using @conniptiongin or Damn Fine Liqueurs using the link in my bio or go here for your chance to win! >> http://durhamdistillery.com/pages/mix-maven-2017-holycity
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Did you hear? Its #WorldCocktailDay!
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I had an opportunity to receive a bottle of a unique California Brandy by @jeffreymbell (@pdthongkong)and @thomaspastuszak(@thenomadhotel) - two very well known names in the cocktail/wine/spirits industry. Bertoux Brandy (@bertouxbrandy) is meant to be as sippable as it is perfect for any cocktail - So I figured, why not try a riff on a classic Brandy cocktail - The Sidecar!
We found the perfect cocktail to kick off the weekend.
Charleston-based photographer and mixologist Miguel Buencamino of Holy City Handcraft (@holycityhandcraft) whipped up a jumbo Manhattan cocktail, complete with a giant “cherry,“ at the @gardenandgun offices. The recipe below provides 20-25 servings of this classic cocktail and can be made ahead of time and stored in the fridge or freezer. Cheers and happy Friday! 🥃
Please note: This is a great way to enjoy a batched cocktail to share with friends, but we don’t recommend consuming alone.
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!
A balanced blend of rich flavors that elevate every dish. Perfect for adding a touch of sophistication to your culinary creations.
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