It’s getting a bit chillier and this should warm you right up 🔥

This was a labor of love 🇵🇭🫰🏽

In my ongoing quest to make my childhood Filipino desserts into a cocktail, may I present the Buko Pandan — a coconut/pandan clarified daiquiri variation topped with an ube-coconut foam. This was a love letter to my childhood growing up in the Philippines and I’m so glad I had the opportunity to share it with those who attended this Kamayan for @chswineandfood.

Note that the ube foam was a little trickier than I first intended, I wanted to make the foam float about the cocktail but had a hard time doing so without coagulation of the foam (since it was mostly dairy). Luckily, @kevin_kos and @jfdesfosses came to the rescue in the form of super foam which I incorporated into the iSi and it worked like a charm.

This was a fun (but labor intensive) drink to make so I included a single serving version below if you don’t feel like making 9L for your next event (unless you do, in which case, I included that batch recipe as well).

Big thanks to my friends at @campari_southcarolina for graciously donating product for this event!

Cheers y’all.

Its that time of the year folks 🎃☕️

Together with my friends at @licor43usa, we’ve created a fall-inspired version of one of my favorite espresso cocktails in the Carajillo. I first had a traditional Carajillo in Jalisco, MX as an after-dinner drink and was blown away at the simplicity of combining equal parts of espresso and Licor 43 to provide a delicious and frothy espresso forward cocktail. Needless to say, we ordered one almost every night we were there. Licor 43 provides notes of vanilla, caramel and citrus which plays perfectly with pumpkin spices (clove, nutmeg, cinnamon, ginger, etc) giving this popular cocktail a fall-inspired twist thats perfect for your next get-together.

Cheers y’all.

Eggnog cocktails don’t have to be boring y’all, especially not with a salted hazelnut cold foam 😳

Together with my friends at @maolamilk, we made a cocktail that you can enjoy to ease into the holiday season. The secret is in the salted hazelnut cold foam made with #MaolaMilk’s rich eggnog combined with hazelnut liqueur and sea salt. This is whipped and then integrated into the base cocktail which has herbal sweet notes from the amaro and Angostura then combined with crème de cacao to give you a rich, yet balanced cocktail.

Get those UGG boots out, ‘tis the season 🍂🍁

It’s the cantaloupe life raft garnish for me….

Up next on Charleston’s tour of #NegroniWeek with @campari_southcarolina is my buddy Megan Deschaine (@meganmakesdrinks) at @eatbarcopa with her take on a classic.

“A bright, tropical inspired Negroni featuring a briny, sea breeze like Martinique Agricole, playing with the bitter Campari and lightly sweet herbal notes of the infused vermouth. Best enjoyed with sunshine and friends”

Just a reminder that this week, I’ll be featuring five of Charleston’s finest bartenders to show us their take on a Negroni. The cool part about this if you’re local, they’ll actually be serving these up at their respective bars THIS WEEK ONLY, so make sure to go to @eatbarcopa to give this one a try and support the cause!

TIKI-inspired Boulevardier? Yep.

Together with coopercraft, my good buddy Jordan aka @highproofpreacher and myself have teamed up to create two takes on a Boulevardier. Both recipes will be using similar ingredients in pineapple and sherry but they will be vastly different in flavor and texture but very similar in that they’re both absolutely delicious.

This is my take on a tiki-inspired cross between a Boulevardier and a Jungle Bird. This recipe is both SHAKEN and STIRRED. The initial base is a Boulevardier-riff that combines Oloroso sherry and the 100-proof coopercraft Barrel Reserve to provide something familiar but not overly sweet to compliment the topping (think Garibaldi). This orgeat, salted-pineapple foam is literally the icing on the cake. This topping is shaken to showcase the pineapple’s natural ability to foam when aerated (shaken) providing for light and fluffy top and a strong, complementary base to match. You NEED to make this recipe this week and make sure to head on over to @highproofpreacher to check out his coffee/pineapple riff!

All the Jungle Bird vibes… in the Desert…

We're in Palm Desert, California. Everyone knows how much I love a Jungle Bird, but I wanted to create a version fit for the desert, which of course involves using #Tequila1940Blanco. This recipe combines two techniques, a stir and a shake. The latter to product a salted pineapple tiki foam that perfectly compliments the Rosita-like cocktail underneath. It's light, tropical and absolutely delicious for any occasion but just so fitting in this desert heat. Let me know what y'all think! Pro-tip: Fresh pineapple juice produces the frothiest results, if you're using canned pineapple juice, add agave nectar instead of orgeat to get a creamier foam. Cheers y'all!

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.

“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!

Let’s get back to it…

Together with empress1908gin, we’ve created a refreshing and airy sour with flavors of elderflower and lavender. Cheers y’all!

Is this the official cocktail of #ValentinesDay? ❤️‍🔥

I love me a good classic cocktail and also love that this one is making a resurgence considering the recipe dates back to the late 1800s. All the flavors here play so well together, the brightness of the lemon, fruitiness of the raspberries and texture of the egg white is rounded out by the ever classic fordsgin. If you haven’t made it before, tonight seems like a great night to do so. Oh and maybe you should make two 😘

New 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!

You 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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🍀Who’s celebrating #SaintPatricksDay today?
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I’m sure most of you are already familiar with that Irish Coffee, but have you ever tried an Irish Tonic?? I was introduced to the coffee/tonic combo by my friends over at @jackrudycocktailco not too long ago and was hooked! I figured this recipe would be fit for today’s festivities. Hope y’all give it a try and let me know what you think!

🥃 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!

Can we fit an entire breakfast in a cocktail? 🧇🥃🍳

My friends over at whistlepigwhiskey sent over a kit of rye waffle mix, their barrel aged maple syrup and their Piggyback Rye, complete with a waffle maker! To be quite honest, I can’t think of anything better to pair with waffles than their ridiculously good maple syrup, aged in their own whiskey barrels. But it got me thinking, how can we incorporate all of the above into a cocktail. Well… the answer is below.

If you’ve never had a “flip” style cocktail - don’t be scared, it uses a WHOLE egg instead of just egg whites to create a rich, velvety texture to the drink (think egg nog), while providing a creamy, frothy head to accentuate the flavors in the cocktail - this one is no exception. The maple syrup plays beautifully with the rye whiskey and rye waffle in this. The egg just adds that extra layer for rich texture making for your new favorite breakfast cocktail.

TIKI-inspired Boulevardier? Yep.

Together with coopercraft, my good buddy Jordan aka @highproofpreacher and myself have teamed up to create two takes on a Boulevardier. Both recipes will be using similar ingredients in pineapple and sherry but they will be vastly different in flavor and texture but very similar in that they’re both absolutely delicious.

This is my take on a tiki-inspired cross between a Boulevardier and a Jungle Bird. This recipe is both SHAKEN and STIRRED. The initial base is a Boulevardier-riff that combines Oloroso sherry and the 100-proof coopercraft Barrel Reserve to provide something familiar but not overly sweet to compliment the topping (think Garibaldi). This orgeat, salted-pineapple foam is literally the icing on the cake. This topping is shaken to showcase the pineapple’s natural ability to foam when aerated (shaken) providing for light and fluffy top and a strong, complementary base to match. You NEED to make this recipe this week and make sure to head on over to @highproofpreacher to check out his coffee/pineapple riff!

Ever been on Cloud 9? If not, this will take you there. This recipe was created by my talented friend Darren Fallon, based in Asheville, NC.

This ones inspired by my friends up north 🇨🇦

Throwback to a challenge by my friends to create a unique cocktail using ingredients local to Victoria, BC. Using the fruity flavors found in ‘Mountain Berry Tea’ by @tealeavesco (Elderberry, Hibiscus, and Black Currant) along with local smoked honey from countrybeehoney, I was able to create a cocktail that is delicious on its own. I was able to take this cocktail even further by experimenting with a black currant (cassis), elderflower and pamplemousse foam to compliment the drink itself. Not going to lie, either one could be enjoyed on its own but combining the two takes this drink to the next level.