Recipes

As you’ll no doubt discover, I’m not really the recipes guy. There are so many resources out there on the web for cocktail recipes that I’ve never really bothered sharing a ton of mine. What I tend to prefer to focus on is cocktail technique, and general bartending knowledge.

But here are some of my favorite and most popular recipes. These have all been heavily tested in a professional environment and at home, and are guaranteed to be delicious. We use these recipes every day behind both the bars I manage!

How to Make Your Own Lime Cordial (Rose’s Lime Juice)

I’ve always had a pretty serious dilemma with the Gimlet. On one hand, I’ve never really been in love with fresh lime juice Gimlets. There, I’ve said it. But for me, they’ve always lacked this bracing, bitter, tart edge that a Gimlet made with Rose’s Lime has. Those qualities have always stuck in my head | Read More

Finally, A Delicious Michelada!

The Michelada is a weird drink. It’s a beer cocktail, but a strange one at that. It has no history, so we can’t point to the “first” instance of the drink and try to replicate that. It has no recipe or standard set of ingredients, it’s just… beer with some stuff of your choice mixed | Read More

Blended/Slushy/Frozen Negroni

Only a month late for Negroni Week! I’ve been asked for this recipe and method for a couple of years now in person and on Reddit, and have finally gotten around to writing it down. Thanks for bearing with me. This wasn’t supposed to be a drink that I ever shared, it’s just been my | Read More

The Brown Derby and the Challenges of Working with Whiskey

Whiskey can be a challenging ingredient in cocktails. Gin is kind of the workhorse of the cocktail world; it works in pretty much everything and fails in almost nothing. But whiskey is a fickle thing. There aren’t a ton Irish whiskey cocktails, because Irish whiskey has a pretty unique profile. Cocktails made with smoky Islay | Read More

Orange Blossom/Flower Water and the Ramos Gin Fizz

How come nobody ever talks about orange blossom water? It’s like, “Hey, welcome to the internet. Here’s a thousand articles about a bunch of bitters that you’ll never use, and no information on orange blossom water.” Okay, sure. There’s really only one classic cocktail that calls for orange blossom water, the Ramos Gin Fizz. But | Read More

Southbound Suarez

Man, there are few things out there more polarizing to people than creamy drinks. And it’s funny, you know, because I think it’s a pretty universal thing that our mouths just water at the sight of a creamy cocktail. Look at a properly made Ramos Gin Fizz. Or a White Russian. Or Egg Nog. How | Read More

How to Make Your Own Horchata

You know what I love? Horchata. There is nothing in the world like a giant Styrofoam cup filled with pebble ice and sweet horchata while you nosh on greasy tacos from a street truck. Having been born and raised in California, it is one of life’s great pleasures. And since I’m obsessed with all things | Read More

Hot Toddies Suck – Long Live the Hot Toddy

Here’s a fun little game you can play. Go ask someone – preferably someone not wearing arm garters or quoting Jerry Thomas – and ask them what’s in a Hot Toddy. The more people you try this game with, the better, because you’re going to get a lot of varied answers. But I’m going to | Read More

The Bloody Mary Conundrum

Last year, my boss came to me with some very tragic news. News that shocked me to my core, and left me standing there, unable to speak, barely able to breathe. “We’re going to start serving brunch on the weekends.” Now, brunch is a tough prospect for any bar manager. The crates of oranges that | Read More

Brandy Old Fashioned

For a little background info before you read this post, you can watch me ramble on in front of a camera below. If 7you don’t want to listen to my nonsense, skip it and read on.   In my opinion, one of the greatest triumphs of the cocktail renaissance is the rediscovery of the classic | Read More

Vacuum Seal Oleo Saccharum

I’ve said this before: I’m a lazy guy, and yet I’m a perfectionist. I want my cocktails perfectly-prepared, but I’d really rather not work too hard. With that in mind, I present my latest in perfectly-prepared cocktail ingredients for slackers like you. A couple of years ago, like so many other bartenders around the world, | Read More

I Make the Best Amaretto Sour in The World

No, really. I’m serious. In case you think I’m joking, or that you read that wrong, let me go on the record right now: I make the best Amaretto Sour you’ve ever had in your life. No ifs, ands or buts about it, my Amaretto Sour dominates and crushes all others out there. And now, | Read More

Bottled Carbonated Cocktails

I guess I’m getting old. I don’t say this because my fortieth birthday is approaching like a speeding bullet, but this: I know that cocktail carbonation is the hot new thing right now, but if someone hands me another carbonated Manhattan I’m going to cry into it, I swear. Believe me, I’m all for innovation | Read More

The Kingston Club

One advantage I have in my career – and believe me, I thank my lucky stars every day for my good fortune in this regard – is that I travel a lot. And when I do travel, I get to visit the greatest bars in the world and spend time picking the brains of the | Read More

How to Make (or, not make) Sangria

Little did I know, after announcing that I’d be bringing a pitcher of sangria to the Tex-Mex dinner party last weekend, that every single person in attendance was recoiling in horror at the thought of having to choke down a big heaping glass of red syrup. But much to their surprise – and my relief | Read More