It’s time for a super yummy rum sour! I love using Flor de Caña rum in a sour-style cocktail because it’s aged in small white oak bourbon barrels (and sealed with plantain leaves), not to mention at the base of a volcano! This cocktail is tart, strong, and herbal – so delish.
Read MoreIf you like cucumber things, this one’s for you! This martini is floral, refreshing, and tastes like something that would be handed to you as you enter a spa.
Read MoreSour, spicy, and slightly sweet cocktails are my love language. Add tequila to the mix? Instant yes from me. The jalapeno sage syrup is herby, savory liquid gold and I’m not exaggerating..
Read MoreI love making sour style cocktails (especially with egg whites!) but you really have to shake the sh*t out of it lol. I’ll be drinking this fig honey whiskey sour all holiday season long!
Read MoreThere’s nothing prettier than an egg white cocktail with all of my favorite things 🫡
Read MoreThe Pisco sour is one of the greatest cocktails of all time, and of course exist many variations, this one just happens to be my favorite (but let’s be real, jalapeńo and pineapple are the best combo!).
Read MoreMaking a shrub in the summertime is a no-brainer — there are so many lovely fruits in season that are just beginning to be put into a cocktail! This is one way you can use a sour-cherry shrub into a strong and pungent bourbon sour.
Read MoreWe all know how much of a gin lover I am — this rose gin is distilled with delicate botanicals with a crisp citrus and spiced rose taste. It’s absolute perfection in this lavender bee’s knees.
Read MoreIt’s national Amaretto Day, so let’s celebrate with this riff on a Paper Plane! Surprisingly enough, Amaretto (such as the well-known Disaronno) is not made with almonds, or even nuts! To achieve this almond flavor, it’s made with oil extracted from bitter apricot kernels, giving it a slight bitterness.
Read MoreThis week we’re talking about the Ramos Gin Fizz — there are so many techniques out there on how to perfect this cocktail, and I can’t wait to perfect my method. The goal is for you to have a sturdy (almost meringue like) frothy head.
Read MoreHappy Easter! I’m not one for super sweet cocktails, but something about this holiday makes me want to indulge in as many sweets as possible… and why not add an ✨entire egg✨?
Read MoreIf it were left up to me, I’d put an egg white in every cocktail I make (well, almost). The Paper Plane is a cocktail that is near and dear to my heart, and with the easy substitution of amaretto (instead of bourbon), you’ve got yourself a cozy, slightly sweet, holiday cocktail.
Read MoreI’m always looking for an excuse to either make a cocktail with egg whites or use these black walnut bitters from Fee Brothers. This sour recipe can go really nicely with either gin or bourbon, so don’t be afraid to experiment!
Read MoreIf you like Negronis and gin sours, this is the cocktail for you: It’s slightly bitter from the Campari, but balanced beautifully with the brightness of the lemon, sweetness of the sugar, and velvety-ness of the egg white.
Read MoreThe traditional Perfect Lady is a British cocktail that dates all the way back to the 1930s, and has made a come back recently with the rising popularity of gin. The original recipe uses peach liqueur (or peach schnapps), so I thought it would be really fun to do a rhubarb twist on this classic.
Read MoreThe ELITE margarita in my opinion: it’s hot. It’s velvety. It’s tropical. It’s strong. It’s… The spicy pineapple margarita. And it really doesn’t get much better than this.
Read MoreYour Aperol Spritz just got their master’s degree. If you want to try your hand at using egg whites in your cocktails at home, this is a great way to experiment with how to get the best frothy head.
Read MoreI’m not sure when it was the last time I was at an ol’ fashioned shopping mall — but there is so much nostalgia associated with one. Take Orange Julius for example. Orange Julius, meet your boozy counterpart.
Read MoreThe whiskey sour is one known and loved by many — including myself. It’s one of my go to’s year-round with a surprisingly remarkable history. Officially dating back to the 1860s, Sailors in the British Navy had been drinking something very similar long before that.
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