How to Make a Good Margarita

The Margarita is without a doubt my favorite cocktail and I don’t think I’m alone in that. However, like so many other great classic recipes, the Margarita went through the dark ages of mixology in the 80’s and 90’s and barely made it out alive. However, making a quality margarita is not hard, and only requires a few simple ingredients. When done right, it’s a truly incredible drink.

Read More
Banana Sidecar

A Cognac Sidecar is pretty classic, but I thought this would be a fun spin. Most Cognacs have some banana notes (which has something to do with the French oak used for aging apparently 🤷‍♂️) so it was a no brainer to pair it with banana liqueur. Tiki bitters added some tropical spice, and finishing it off with a mist of funky, heavy pot still Jamaican rum just made this cocktail something special.

Read More
The Cadillac Swizz

Refreshing and eye-catching, and featuring gin and mezcal, the Cadillac Swizz comes to us from the creative bar staff at Bibo Ergo Sum in Los Angeles. This stylish bar has a slightly Art Deco vibe, and is somewhat hidden in Robertson Plaza between West Hollywood and Beverly Hills. Find the Cadillac Swizz on the menu under the “Neon” section, which lists various drinks described as “the life of the party.”

Read More
Interview on Mover & Shaker Co. – "Prep Talk With High-Proof Preacher

This month’s Prep Talk we sit down with Portland, Oregon phenom Jordan Hughes, better known as @highproofpreacher, to hash out his climb to insta-fame, his top Portland haunts and a few pointers for getting into the cocktail photography game. Jordan’s photography has been invading Instagram feeds over the past two years, branching out from the Northwest into top industry publications from Thirsty Magazine to Liquor.com. We’re extremely excited and honored to bring you an exclusive behind the scenes look into the man behind the lens of @highproofpreacher!

Read More
Netflix Tremors

I received a bottle of Trä Kál a while ago & finally got around to mixing with it. This bottle is crazy; so different from anything I’ve tried before! Apparently Trä Kál is a totally new type of spirit from Patagonia, & is made solely from local ingredients. It starts out like an apple & pear brandy but is then infused like a gin with local botanicals & essential oils. Like I said, I haven’t had anything quite like it.

Read More
How to Make a Good Old Fashioned

It’s a simple process and recipe, but it really is the little details that make or break a quality Old Fashioned. Because there are so few ingredients, it’s even more important to be attentive to the details; like the type of sugar, the proof of the spirit or expressing the orange oil over the top. Poor quality ingredients will obviously make for a sub-par cocktail, but even too much (or too little) of the right ingredients can diminish the overall experience. Making cocktails is all about adding different elements together to create unique and balanced flavors, and a well-made Old Fashioned is likely the best example of the craft.

Read More
Next Opinion– A Cocktail with Amaro Lucano

One of my favorite aspects of cocktail making might sound kind of basic; but I love the process of balancing different flavors and ingredients to create something new. Just swapping out one ingredient or changing the measurements slightly can result in a completely different result. Basically, when it comes to creating cocktails the possibilities are endless… there is just always more to discover and learn. To take that even further, even the individual spirits and liqueurs used in most cocktails all have their own histories and recipes behind them. One such ingredient with a fascinating history is Amaro Lucano.

Read More
Blush Margarita

For whatever reason I’ve been on a big rosé kick lately. So naturally it’s been finding its way into more and more of my cocktail creations. One evening, I threw the tale end of a bottle of rosé wine in a sauce pan with some sugar and made a simple syrup. I had this idea of using my new syrup to make a Rosé Margarita. But I didn’t want it just to be a marg with rosé syrup in it. It had to be different and kinda “elevated.”

Read More
Sazerac

The origins of the Sazerac go way back to the early 1800’s, so the exact specs have undoubtedly changed in that amount of time. Early on it was made with brandy or cognac before bartenders started subbing in rye whiskey (which was a little more plentiful in the US). Lately, I’ve been enjoying splitting the base and using both cognac and high-proof rye.

Read More