If a Spaghett and a Jungle Bird had a baby, it would be this…

Looking for a crushable summer cocktail to sip by the water? I got you, I found this idea scouring reddit for Spaghett variants and was pleasantly surprised by this recipe. Try it out and let me know what y'all think.

Cheers y'all.

It's horchata szn!

Last but certainly not least on our locally-inspired series with @herradurateq is our girl Meagan Cheek (@meaganvision) with her take on a Lowcountry horchata utilizing Carolina Gold Rice and caramelized puffed rice cakes. This was unreal.

“Carolina Gold Rice is a huge staple here in the Lowcountry. I wanted to showcase the grain in a way that added some Latin flair to a southern classic. The already creamy texture of the rice lends itself well to horchata, and the vanilla and cinnamon notes in the rice milk play off of the same velvety vanillin undertones found in Herradura Ultra. Combined with cinnamon infused brandy, raspberry cordial, a touch of lime, and finished with rhubarb bitters, this cocktail will have you ready to face a forgiving southern winter. Garnish with puffed rice brittle and enjoy!

Lemon and chocolate don’t belong together… or do they?

I’ve made a 20th Century cocktail in the past and thought there was no way it would work. Lemon and chocolate don’t traditionally go together but for some reason, in that cocktail, it just works. While I think the original version was ok (made with gin), bourbon is a much better fit for this cocktail.

What do you think, would you try this?

Cheers y’all.

Hey at least I can admit when I f**k up, right?

In an effort to do a bit more research, I want to share the incredible history behind an iconic tiki cocktail: the zombie. Created by Don the Beachcomber (and NOT Trader Vic — thanks to everyone who pointed that out). This classic tiki cocktail is as full of history as it is rum. I hope y’all found this video as informative as I did.

Now… who wants to know the recipe to Don’s Mix? Should I make a zombie in the next video? Comment below.

Cheers y’all.

¡CINCO DE MAYO! Looking for that refreshing margarita recipe for the occasion? You found it.

Together with @casadonramon, I’m pairing the refreshing flavors of fresh cucumbers, spicy jalapeño and a touch of smoked sea salt with Tequila Don Ramón Punta Diamante Silver. This is a recipe that you’ll be coming back to over and over again. Cheers y’all!

Apple season is here, you’re going to want to make this for your upcoming halloween party - Grim Reaper mug optional…

PS. I got this tiki mug from my friends over @deathandcompany x @tikilandtrading and immediately thought, it was so ON-BRAND for Death & Co.

Not your Ordinary Negroni… or is it?

Last but certainly not least, I’m excited to introduce you to my talented friend Christian Favier (@christianjfavier) of The Ordinary (@eattheordinary) for #NegroniWeek with @campari_southcarolina.

“We love a Negroni at The Ordinary. We didn’t want to just do a variation on something we already find nearly perfect, so we chose to flip the formula altogether. Playing on the parallel bittersweet taste of both Campari and Passionfruit, with the big bold flavor of Wray and Nephew, we did the whole thing frozen to keep it frosty cold and dangerously crushable all the way through.”

Don’t forget you can grab this cocktail at @eattheordinary this week!
This also wraps up my Negroni Week series with my talented friends here in Charleston! It’s been a blast to be able to film something/someone other than myself for a change.

Thank you to all those who have supported and if you like this series and want to see more like it, let me know below what else you’d want to see in the future.

Cheers y’all!

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!

“Ohhh we’re halfway there...”

If you didn’t at least sing the last part in your head, you’re not human. Anyways, here’s a new mid-week recipe for y’all to celebrate. Cheers y’all!

Who needs fireworks anyway? 🔥

Happy #FourthOfJuly friends! Got a confession - frozen tiki drinks are a guilty pleasure of mine, but who doesn’t love them, amirite? This one is a little more involved but I promise it’s well worth it. The recipe below is for 2 servings, but feel free to scale up at your leisure :)

This one combines 3 types of rum with some pineapple and coconut with a little cinnamon fire for dramatic effect… oh and it’s definitely not a regular Painkiller™ ;)

Cheers y’all!

In honor of #NationalRumDay, may I present:

Just because #CincoDeMayo is over doesn't mean we're done with Tequila cocktails.
.
If you're wondering about the "glassware" - its from the folks at @tossware, a stylish, 100% recyclable and BPA-free alternative to using those traditional plastic containers. I can see myself using this for cocktails at the beach or pool this summer and as a bonus, they're 100% sustainable as well. This is #notanad - but after trying the product a couple times, I thought it would be a great product to share with y'all. Fun fact: they are NOT dishwasher safe... as my wife and I recently found out :D

THE WORLD’S TINIEST DAIQUIRI 🍹

…lovingly nicknamed a ’Snaquiri’. This was the most requested cocktail for this #TinyCocktail series so I had to oblige. 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. The addition of that grapefruit oil adds more of that citrus aroma but is optional.

NOTE: Replace “Parts” with Ounces below to make a full size Daiquiri.

Cheers y’all.

What’s better than a mimosa on Saturday morning? A bitter orange gin and tonic with a side of college football.

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.

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.

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!

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.