Daniel Zajic
@anatomyofadrink.bsky.social
👨🏻🏫: home bartender, anatomy professor, and midnight snacker
🗓️: posting daily cocktail recipes to my story since 1/1/22
📍: Portland, OR
🏳️🌈🍸🍪👨🏻🔬
linktr.ee/anatomyofadrink
🗓️: posting daily cocktail recipes to my story since 1/1/22
📍: Portland, OR
🏳️🌈🍸🍪👨🏻🔬
linktr.ee/anatomyofadrink
Daily #Cocktail Series
BUTTER PECAN OLD FASHIONED
1 oz. butter-pecan washed bourbon
1 oz. butter-pecan washed overproof Jamaican rum
½ tsp. demerara syrup
½ tsp. maple syrup
2 dashes aromatic bitters
orange peel oil
Find me drinking this all winter long. I went with a split-base here to add more…
BUTTER PECAN OLD FASHIONED
1 oz. butter-pecan washed bourbon
1 oz. butter-pecan washed overproof Jamaican rum
½ tsp. demerara syrup
½ tsp. maple syrup
2 dashes aromatic bitters
orange peel oil
Find me drinking this all winter long. I went with a split-base here to add more…
November 29, 2025 at 3:54 AM
Daily #Cocktail Series
BUTTER PECAN OLD FASHIONED
1 oz. butter-pecan washed bourbon
1 oz. butter-pecan washed overproof Jamaican rum
½ tsp. demerara syrup
½ tsp. maple syrup
2 dashes aromatic bitters
orange peel oil
Find me drinking this all winter long. I went with a split-base here to add more…
BUTTER PECAN OLD FASHIONED
1 oz. butter-pecan washed bourbon
1 oz. butter-pecan washed overproof Jamaican rum
½ tsp. demerara syrup
½ tsp. maple syrup
2 dashes aromatic bitters
orange peel oil
Find me drinking this all winter long. I went with a split-base here to add more…
Ah yes, I have! It’s been a while (circa 2023 when I posted it):
November 27, 2025 at 5:57 AM
Ah yes, I have! It’s been a while (circa 2023 when I posted it):
Daily #Cocktail Series
HUMIDOR
1½ oz. aged rum
½ oz. mezcal
½ oz. Bénédictine
½ oz. Cynar
½ tsp. demerara syrup
2 dashes orange bitters
2 dashes chocolate bitters
orange peel oil
Created by Charles Emberson. The name comes from the cigar-like notes you get from rich, dark, and bitter ingredients…
HUMIDOR
1½ oz. aged rum
½ oz. mezcal
½ oz. Bénédictine
½ oz. Cynar
½ tsp. demerara syrup
2 dashes orange bitters
2 dashes chocolate bitters
orange peel oil
Created by Charles Emberson. The name comes from the cigar-like notes you get from rich, dark, and bitter ingredients…
November 27, 2025 at 5:32 AM
Daily #Cocktail Series
HUMIDOR
1½ oz. aged rum
½ oz. mezcal
½ oz. Bénédictine
½ oz. Cynar
½ tsp. demerara syrup
2 dashes orange bitters
2 dashes chocolate bitters
orange peel oil
Created by Charles Emberson. The name comes from the cigar-like notes you get from rich, dark, and bitter ingredients…
HUMIDOR
1½ oz. aged rum
½ oz. mezcal
½ oz. Bénédictine
½ oz. Cynar
½ tsp. demerara syrup
2 dashes orange bitters
2 dashes chocolate bitters
orange peel oil
Created by Charles Emberson. The name comes from the cigar-like notes you get from rich, dark, and bitter ingredients…
Daily #Cocktail Series
NICE AND TOASTY
1½ oz. tequila blanco
1 oz. Cocchi Americano
½ oz. Bénédictine
8 dashes grapefruit bitters
flamed grapefruit peel oil
Created by Miguel Buencamino. Tequila often gets boxed into margarita territory, but it really shines in stirred, spirit-forward builds…
NICE AND TOASTY
1½ oz. tequila blanco
1 oz. Cocchi Americano
½ oz. Bénédictine
8 dashes grapefruit bitters
flamed grapefruit peel oil
Created by Miguel Buencamino. Tequila often gets boxed into margarita territory, but it really shines in stirred, spirit-forward builds…
November 26, 2025 at 5:58 AM
Daily #Cocktail Series
NICE AND TOASTY
1½ oz. tequila blanco
1 oz. Cocchi Americano
½ oz. Bénédictine
8 dashes grapefruit bitters
flamed grapefruit peel oil
Created by Miguel Buencamino. Tequila often gets boxed into margarita territory, but it really shines in stirred, spirit-forward builds…
NICE AND TOASTY
1½ oz. tequila blanco
1 oz. Cocchi Americano
½ oz. Bénédictine
8 dashes grapefruit bitters
flamed grapefruit peel oil
Created by Miguel Buencamino. Tequila often gets boxed into margarita territory, but it really shines in stirred, spirit-forward builds…
Daily #Cocktail Series
MOON COCKTAIL
2 oz. gin
¾ oz. Amontillado sherry
1 tsp. Crème de Pêche
¼ oz. honey syrup
lemon peel oil
This cocktail was created in 2008 by Thomas Waugh at Death & Company (NYC). I love sherry cocktails, so any time I stumble across one, I immediately bookmark it…
MOON COCKTAIL
2 oz. gin
¾ oz. Amontillado sherry
1 tsp. Crème de Pêche
¼ oz. honey syrup
lemon peel oil
This cocktail was created in 2008 by Thomas Waugh at Death & Company (NYC). I love sherry cocktails, so any time I stumble across one, I immediately bookmark it…
November 25, 2025 at 4:17 AM
Daily #Cocktail Series
MOON COCKTAIL
2 oz. gin
¾ oz. Amontillado sherry
1 tsp. Crème de Pêche
¼ oz. honey syrup
lemon peel oil
This cocktail was created in 2008 by Thomas Waugh at Death & Company (NYC). I love sherry cocktails, so any time I stumble across one, I immediately bookmark it…
MOON COCKTAIL
2 oz. gin
¾ oz. Amontillado sherry
1 tsp. Crème de Pêche
¼ oz. honey syrup
lemon peel oil
This cocktail was created in 2008 by Thomas Waugh at Death & Company (NYC). I love sherry cocktails, so any time I stumble across one, I immediately bookmark it…
Daily #Cocktail Series
EXPAT
2 oz. bourbon
1 oz. fresh lime juice
¾ oz. simple syrup
6–8 mint leaves
2 dashes Angostura bitters
This cocktail was created in 2009 by Lauren Schell at Little Branch in New York City, though she never gave it a name. After she left for Australia, the bar kept serving…
EXPAT
2 oz. bourbon
1 oz. fresh lime juice
¾ oz. simple syrup
6–8 mint leaves
2 dashes Angostura bitters
This cocktail was created in 2009 by Lauren Schell at Little Branch in New York City, though she never gave it a name. After she left for Australia, the bar kept serving…
November 24, 2025 at 5:06 AM
Daily #Cocktail Series
EXPAT
2 oz. bourbon
1 oz. fresh lime juice
¾ oz. simple syrup
6–8 mint leaves
2 dashes Angostura bitters
This cocktail was created in 2009 by Lauren Schell at Little Branch in New York City, though she never gave it a name. After she left for Australia, the bar kept serving…
EXPAT
2 oz. bourbon
1 oz. fresh lime juice
¾ oz. simple syrup
6–8 mint leaves
2 dashes Angostura bitters
This cocktail was created in 2009 by Lauren Schell at Little Branch in New York City, though she never gave it a name. After she left for Australia, the bar kept serving…
Daily #Cocktail Series
MEXICO NAVY
2 oz. tequila blanco
1 oz. fresh lime juice
½ oz. ginger syrup
½ oz. orgeat
Created by Jordan Valls at Palomar in Portland, OR. It shares the structure of an Infante, featuring tequila, lime, and an almond component from the orgeat. The key difference is the use…
MEXICO NAVY
2 oz. tequila blanco
1 oz. fresh lime juice
½ oz. ginger syrup
½ oz. orgeat
Created by Jordan Valls at Palomar in Portland, OR. It shares the structure of an Infante, featuring tequila, lime, and an almond component from the orgeat. The key difference is the use…
November 22, 2025 at 5:33 AM
Daily #Cocktail Series
MEXICO NAVY
2 oz. tequila blanco
1 oz. fresh lime juice
½ oz. ginger syrup
½ oz. orgeat
Created by Jordan Valls at Palomar in Portland, OR. It shares the structure of an Infante, featuring tequila, lime, and an almond component from the orgeat. The key difference is the use…
MEXICO NAVY
2 oz. tequila blanco
1 oz. fresh lime juice
½ oz. ginger syrup
½ oz. orgeat
Created by Jordan Valls at Palomar in Portland, OR. It shares the structure of an Infante, featuring tequila, lime, and an almond component from the orgeat. The key difference is the use…
Daily #Cocktail Series
SCOTT FLOWER
2 oz. rye whiskey
scant ½ oz. white vermouth
¼ oz. crème de cacao
¼ oz. pandan syrup
2 dashes winter melon bitters
Created by the team at Too Soon (Portland, OR). Pandan has been a Southeast Asian staple ingredient for centuries – its aromatic leaves bring a…
SCOTT FLOWER
2 oz. rye whiskey
scant ½ oz. white vermouth
¼ oz. crème de cacao
¼ oz. pandan syrup
2 dashes winter melon bitters
Created by the team at Too Soon (Portland, OR). Pandan has been a Southeast Asian staple ingredient for centuries – its aromatic leaves bring a…
November 19, 2025 at 4:26 AM
Daily #Cocktail Series
SCOTT FLOWER
2 oz. rye whiskey
scant ½ oz. white vermouth
¼ oz. crème de cacao
¼ oz. pandan syrup
2 dashes winter melon bitters
Created by the team at Too Soon (Portland, OR). Pandan has been a Southeast Asian staple ingredient for centuries – its aromatic leaves bring a…
SCOTT FLOWER
2 oz. rye whiskey
scant ½ oz. white vermouth
¼ oz. crème de cacao
¼ oz. pandan syrup
2 dashes winter melon bitters
Created by the team at Too Soon (Portland, OR). Pandan has been a Southeast Asian staple ingredient for centuries – its aromatic leaves bring a…
Daily #Cocktail Series
IN COLD BLOOD
1 oz. rye whiskey
1 oz. sweet vermouth
1 oz. Cynar
lemon peel oil
flaky sea salt to garnish
This cocktail was created by Andrew Volk at Hunt & Alpine (Portland, ME). This popular drink on the menu was described by Volk as “approachable but geeky with the salt.”
IN COLD BLOOD
1 oz. rye whiskey
1 oz. sweet vermouth
1 oz. Cynar
lemon peel oil
flaky sea salt to garnish
This cocktail was created by Andrew Volk at Hunt & Alpine (Portland, ME). This popular drink on the menu was described by Volk as “approachable but geeky with the salt.”
November 18, 2025 at 4:37 AM
Daily #Cocktail Series
IN COLD BLOOD
1 oz. rye whiskey
1 oz. sweet vermouth
1 oz. Cynar
lemon peel oil
flaky sea salt to garnish
This cocktail was created by Andrew Volk at Hunt & Alpine (Portland, ME). This popular drink on the menu was described by Volk as “approachable but geeky with the salt.”
IN COLD BLOOD
1 oz. rye whiskey
1 oz. sweet vermouth
1 oz. Cynar
lemon peel oil
flaky sea salt to garnish
This cocktail was created by Andrew Volk at Hunt & Alpine (Portland, ME). This popular drink on the menu was described by Volk as “approachable but geeky with the salt.”
Daily #Cocktail Series
UMAMI UP ALL NIGHT
1½ oz. overproof rum (OFTD)
½ oz. banana liqueur
½ oz. coffee liqueur
1 oz. espresso
½ oz. sesame miso orgeat
pinch of salt
An original of mine because a) I love espresso martinis and b) I made this delicious miso orgeat from likeablecocktail’s new book…
UMAMI UP ALL NIGHT
1½ oz. overproof rum (OFTD)
½ oz. banana liqueur
½ oz. coffee liqueur
1 oz. espresso
½ oz. sesame miso orgeat
pinch of salt
An original of mine because a) I love espresso martinis and b) I made this delicious miso orgeat from likeablecocktail’s new book…
November 15, 2025 at 4:02 AM
Daily #Cocktail Series
UMAMI UP ALL NIGHT
1½ oz. overproof rum (OFTD)
½ oz. banana liqueur
½ oz. coffee liqueur
1 oz. espresso
½ oz. sesame miso orgeat
pinch of salt
An original of mine because a) I love espresso martinis and b) I made this delicious miso orgeat from likeablecocktail’s new book…
UMAMI UP ALL NIGHT
1½ oz. overproof rum (OFTD)
½ oz. banana liqueur
½ oz. coffee liqueur
1 oz. espresso
½ oz. sesame miso orgeat
pinch of salt
An original of mine because a) I love espresso martinis and b) I made this delicious miso orgeat from likeablecocktail’s new book…
Daily #Cocktail Series
CHASING AUTUMN
1 oz. aged rum
1 oz. Cognac
¼ oz. cinnamon syrup
5–6 dashes old fashion bitters
orange peel oil
When the crisp cool weather hits, I want something stirred and boozy. I went with a split base of aged rum and Cognac because I love the caramel, spice, and warmth…
CHASING AUTUMN
1 oz. aged rum
1 oz. Cognac
¼ oz. cinnamon syrup
5–6 dashes old fashion bitters
orange peel oil
When the crisp cool weather hits, I want something stirred and boozy. I went with a split base of aged rum and Cognac because I love the caramel, spice, and warmth…
November 14, 2025 at 4:51 AM
Daily #Cocktail Series
CHASING AUTUMN
1 oz. aged rum
1 oz. Cognac
¼ oz. cinnamon syrup
5–6 dashes old fashion bitters
orange peel oil
When the crisp cool weather hits, I want something stirred and boozy. I went with a split base of aged rum and Cognac because I love the caramel, spice, and warmth…
CHASING AUTUMN
1 oz. aged rum
1 oz. Cognac
¼ oz. cinnamon syrup
5–6 dashes old fashion bitters
orange peel oil
When the crisp cool weather hits, I want something stirred and boozy. I went with a split base of aged rum and Cognac because I love the caramel, spice, and warmth…
Daily #Cocktail Series
BACK WHERE I BELONG
1½ oz. Amaro di Angostura
½ oz. overproof Jamaican rum
½ oz. banana liqueur
½ oz. coffee liqueur
1 oz. espresso
1 tsp. cinnamon syrup
This is an original of mine. I thought it was fitting now that I’m back semi-regularly sharing my daily cocktails...
BACK WHERE I BELONG
1½ oz. Amaro di Angostura
½ oz. overproof Jamaican rum
½ oz. banana liqueur
½ oz. coffee liqueur
1 oz. espresso
1 tsp. cinnamon syrup
This is an original of mine. I thought it was fitting now that I’m back semi-regularly sharing my daily cocktails...
November 13, 2025 at 5:35 AM
Daily #Cocktail Series
BACK WHERE I BELONG
1½ oz. Amaro di Angostura
½ oz. overproof Jamaican rum
½ oz. banana liqueur
½ oz. coffee liqueur
1 oz. espresso
1 tsp. cinnamon syrup
This is an original of mine. I thought it was fitting now that I’m back semi-regularly sharing my daily cocktails...
BACK WHERE I BELONG
1½ oz. Amaro di Angostura
½ oz. overproof Jamaican rum
½ oz. banana liqueur
½ oz. coffee liqueur
1 oz. espresso
1 tsp. cinnamon syrup
This is an original of mine. I thought it was fitting now that I’m back semi-regularly sharing my daily cocktails...
Daily #Cocktail Series
CHARTREUSE OLD FASHIONED
1 oz. Green Chartreuse
1 oz. Banhez pineapple distillate
1 tsp. agave syrup
6 dashes cacao bitters
lemon peel oil
By Jordan Hughes as part of his “New Week, New Old Fashioned” series, where he plays around with the old fashioned template. At 55% ABV…
CHARTREUSE OLD FASHIONED
1 oz. Green Chartreuse
1 oz. Banhez pineapple distillate
1 tsp. agave syrup
6 dashes cacao bitters
lemon peel oil
By Jordan Hughes as part of his “New Week, New Old Fashioned” series, where he plays around with the old fashioned template. At 55% ABV…
November 12, 2025 at 5:10 AM
Daily #Cocktail Series
CHARTREUSE OLD FASHIONED
1 oz. Green Chartreuse
1 oz. Banhez pineapple distillate
1 tsp. agave syrup
6 dashes cacao bitters
lemon peel oil
By Jordan Hughes as part of his “New Week, New Old Fashioned” series, where he plays around with the old fashioned template. At 55% ABV…
CHARTREUSE OLD FASHIONED
1 oz. Green Chartreuse
1 oz. Banhez pineapple distillate
1 tsp. agave syrup
6 dashes cacao bitters
lemon peel oil
By Jordan Hughes as part of his “New Week, New Old Fashioned” series, where he plays around with the old fashioned template. At 55% ABV…
Daily #Cocktail Series
CRASHING OUT
1 oz. overproof Jamaican rum
1 oz. rye whiskey
1 tsp. allspice dram
1 tsp. falernum
1 tsp. cinnamon syrup
4 dashes chocolate bitters
An original inspired by how I was feeling. Now that my Promotion & Tenure file and sabbatical application are submitted, I can…
CRASHING OUT
1 oz. overproof Jamaican rum
1 oz. rye whiskey
1 tsp. allspice dram
1 tsp. falernum
1 tsp. cinnamon syrup
4 dashes chocolate bitters
An original inspired by how I was feeling. Now that my Promotion & Tenure file and sabbatical application are submitted, I can…
November 10, 2025 at 4:10 AM
Daily #Cocktail Series
CRASHING OUT
1 oz. overproof Jamaican rum
1 oz. rye whiskey
1 tsp. allspice dram
1 tsp. falernum
1 tsp. cinnamon syrup
4 dashes chocolate bitters
An original inspired by how I was feeling. Now that my Promotion & Tenure file and sabbatical application are submitted, I can…
CRASHING OUT
1 oz. overproof Jamaican rum
1 oz. rye whiskey
1 tsp. allspice dram
1 tsp. falernum
1 tsp. cinnamon syrup
4 dashes chocolate bitters
An original inspired by how I was feeling. Now that my Promotion & Tenure file and sabbatical application are submitted, I can…
Daily #Cocktail Series
SPICY DEAD LADY
¾ oz. mezcal
¾ oz. Aperol
¾ oz. falernum
¾ oz. fresh lime juice
1 dash habanero shrub
Created in 2016 by Grant Wheeler at The Garret (NYC). It is similar to a Naked and Famous, but with added island warmth from falernum and a subtle fiery kick from habanero…
SPICY DEAD LADY
¾ oz. mezcal
¾ oz. Aperol
¾ oz. falernum
¾ oz. fresh lime juice
1 dash habanero shrub
Created in 2016 by Grant Wheeler at The Garret (NYC). It is similar to a Naked and Famous, but with added island warmth from falernum and a subtle fiery kick from habanero…
October 29, 2025 at 3:29 AM
Daily #Cocktail Series
SPICY DEAD LADY
¾ oz. mezcal
¾ oz. Aperol
¾ oz. falernum
¾ oz. fresh lime juice
1 dash habanero shrub
Created in 2016 by Grant Wheeler at The Garret (NYC). It is similar to a Naked and Famous, but with added island warmth from falernum and a subtle fiery kick from habanero…
SPICY DEAD LADY
¾ oz. mezcal
¾ oz. Aperol
¾ oz. falernum
¾ oz. fresh lime juice
1 dash habanero shrub
Created in 2016 by Grant Wheeler at The Garret (NYC). It is similar to a Naked and Famous, but with added island warmth from falernum and a subtle fiery kick from habanero…
Daily #Cocktail Series
WORDSMITH
¾ oz. overproof Jamaican rum
¾ oz. Green Chartreuse
¾ oz. maraschino liqueur
¾ oz. fresh lime juice
A Last Word riff created by Chuck Taggart (sazeracla). He swaps out gin for Jamaican rum, bringing funk while keeping that equal parts balance intact. It reminds me…
WORDSMITH
¾ oz. overproof Jamaican rum
¾ oz. Green Chartreuse
¾ oz. maraschino liqueur
¾ oz. fresh lime juice
A Last Word riff created by Chuck Taggart (sazeracla). He swaps out gin for Jamaican rum, bringing funk while keeping that equal parts balance intact. It reminds me…
October 27, 2025 at 3:38 AM
Daily #Cocktail Series
WORDSMITH
¾ oz. overproof Jamaican rum
¾ oz. Green Chartreuse
¾ oz. maraschino liqueur
¾ oz. fresh lime juice
A Last Word riff created by Chuck Taggart (sazeracla). He swaps out gin for Jamaican rum, bringing funk while keeping that equal parts balance intact. It reminds me…
WORDSMITH
¾ oz. overproof Jamaican rum
¾ oz. Green Chartreuse
¾ oz. maraschino liqueur
¾ oz. fresh lime juice
A Last Word riff created by Chuck Taggart (sazeracla). He swaps out gin for Jamaican rum, bringing funk while keeping that equal parts balance intact. It reminds me…
Daily #Cocktail Series
NECROMANCER
¾ oz. absinthe
¾ oz. elderflower liqueur
¾ oz. Lillet Blanc
¾ oz. fresh lemon juice
1 tsp. dry gin
lemon peel oil
Created by Mayur Subbarao in New York City. He designed it as a riff on the Corpse Reviver No. 2, which has roots in early hangover-cure lore…
NECROMANCER
¾ oz. absinthe
¾ oz. elderflower liqueur
¾ oz. Lillet Blanc
¾ oz. fresh lemon juice
1 tsp. dry gin
lemon peel oil
Created by Mayur Subbarao in New York City. He designed it as a riff on the Corpse Reviver No. 2, which has roots in early hangover-cure lore…
October 26, 2025 at 5:05 AM
Daily #Cocktail Series
NECROMANCER
¾ oz. absinthe
¾ oz. elderflower liqueur
¾ oz. Lillet Blanc
¾ oz. fresh lemon juice
1 tsp. dry gin
lemon peel oil
Created by Mayur Subbarao in New York City. He designed it as a riff on the Corpse Reviver No. 2, which has roots in early hangover-cure lore…
NECROMANCER
¾ oz. absinthe
¾ oz. elderflower liqueur
¾ oz. Lillet Blanc
¾ oz. fresh lemon juice
1 tsp. dry gin
lemon peel oil
Created by Mayur Subbarao in New York City. He designed it as a riff on the Corpse Reviver No. 2, which has roots in early hangover-cure lore…
Daily #Cocktail Series
VIRGO SEASON
1½ oz. gin
½ oz. Italicus (Bergamot liqueur)
1 oz. pomegranate juice
¾ oz. lemon juice
¾ oz. simple syrup
4–6 raspberries
1 egg white
A Clover Club riff created by Troy Ali, who made for his younger sister’s 21st. with an extra floral lift from Italicus. #Cheers
VIRGO SEASON
1½ oz. gin
½ oz. Italicus (Bergamot liqueur)
1 oz. pomegranate juice
¾ oz. lemon juice
¾ oz. simple syrup
4–6 raspberries
1 egg white
A Clover Club riff created by Troy Ali, who made for his younger sister’s 21st. with an extra floral lift from Italicus. #Cheers
September 19, 2025 at 3:35 AM
Daily #Cocktail Series
MI AMARO
2 oz. tequila reposado
½ oz. Amaro CioCiaro
½ oz.. sweet vermouth
¼ oz. elderflower liqueur
grapefruit peel oil
Created in 2009 by Joaquín Simó for Death & Company. He once described it as the best stirred tequila cocktail he had ever come up with; I can see why…
MI AMARO
2 oz. tequila reposado
½ oz. Amaro CioCiaro
½ oz.. sweet vermouth
¼ oz. elderflower liqueur
grapefruit peel oil
Created in 2009 by Joaquín Simó for Death & Company. He once described it as the best stirred tequila cocktail he had ever come up with; I can see why…
September 16, 2025 at 4:09 AM
Daily #Cocktail Series
MI AMARO
2 oz. tequila reposado
½ oz. Amaro CioCiaro
½ oz.. sweet vermouth
¼ oz. elderflower liqueur
grapefruit peel oil
Created in 2009 by Joaquín Simó for Death & Company. He once described it as the best stirred tequila cocktail he had ever come up with; I can see why…
MI AMARO
2 oz. tequila reposado
½ oz. Amaro CioCiaro
½ oz.. sweet vermouth
¼ oz. elderflower liqueur
grapefruit peel oil
Created in 2009 by Joaquín Simó for Death & Company. He once described it as the best stirred tequila cocktail he had ever come up with; I can see why…
…a cocktail to mark the occasion.
PALM INFERNO
by Adam Dewar
1½ oz. mezcal
½ oz. pineapple liqueur
½ oz. hot honey syrup
2 dashes orange bitters
1 dash absinthe
PALM INFERNO
by Adam Dewar
1½ oz. mezcal
½ oz. pineapple liqueur
½ oz. hot honey syrup
2 dashes orange bitters
1 dash absinthe
August 22, 2025 at 9:26 PM
…a cocktail to mark the occasion.
PALM INFERNO
by Adam Dewar
1½ oz. mezcal
½ oz. pineapple liqueur
½ oz. hot honey syrup
2 dashes orange bitters
1 dash absinthe
PALM INFERNO
by Adam Dewar
1½ oz. mezcal
½ oz. pineapple liqueur
½ oz. hot honey syrup
2 dashes orange bitters
1 dash absinthe
I need to apologize for not keeping up with posting cocktails here. The daily series is still happening, but I have only been dropping the recipes on Instagram stories. Preparing for promotion and tenure this fall has me conserving a little mental energy.
This week was also my birthday, so here is…
This week was also my birthday, so here is…
August 22, 2025 at 9:26 PM
I need to apologize for not keeping up with posting cocktails here. The daily series is still happening, but I have only been dropping the recipes on Instagram stories. Preparing for promotion and tenure this fall has me conserving a little mental energy.
This week was also my birthday, so here is…
This week was also my birthday, so here is…
…peaches by the campfire. If you love whiskey and summer in the same glass, this one’s a must-shake. #Cheers y’all!
METHOD
add all to shaker tin / shake with ice until chilled / strain into a glass over crushed or pebble ice / garnish with a bouquet of mint after slapping it to express the oils
METHOD
add all to shaker tin / shake with ice until chilled / strain into a glass over crushed or pebble ice / garnish with a bouquet of mint after slapping it to express the oils
August 13, 2025 at 3:41 AM
…peaches by the campfire. If you love whiskey and summer in the same glass, this one’s a must-shake. #Cheers y’all!
METHOD
add all to shaker tin / shake with ice until chilled / strain into a glass over crushed or pebble ice / garnish with a bouquet of mint after slapping it to express the oils
METHOD
add all to shaker tin / shake with ice until chilled / strain into a glass over crushed or pebble ice / garnish with a bouquet of mint after slapping it to express the oils
Daily #Cocktail Series
SMOKY PEACH SOUR
2 oz. bourbon
¼ oz. Islay scotch
¾ oz. fresh lemon juice
½ oz. peach syrup
Ceated by the great Steve The Bartender. It’s built like a whiskey sour, but Steve layers in a touch of smoky Islay scotch that plays beautifully with the peach syrup — think grilled…
SMOKY PEACH SOUR
2 oz. bourbon
¼ oz. Islay scotch
¾ oz. fresh lemon juice
½ oz. peach syrup
Ceated by the great Steve The Bartender. It’s built like a whiskey sour, but Steve layers in a touch of smoky Islay scotch that plays beautifully with the peach syrup — think grilled…
August 13, 2025 at 3:41 AM
Daily #Cocktail Series
SMOKY PEACH SOUR
2 oz. bourbon
¼ oz. Islay scotch
¾ oz. fresh lemon juice
½ oz. peach syrup
Ceated by the great Steve The Bartender. It’s built like a whiskey sour, but Steve layers in a touch of smoky Islay scotch that plays beautifully with the peach syrup — think grilled…
SMOKY PEACH SOUR
2 oz. bourbon
¼ oz. Islay scotch
¾ oz. fresh lemon juice
½ oz. peach syrup
Ceated by the great Steve The Bartender. It’s built like a whiskey sour, but Steve layers in a touch of smoky Islay scotch that plays beautifully with the peach syrup — think grilled…
…hot honey syrup adds a gentle heat. A little bubbly on top makes it bright and refreshing. You can try it with tequila or mezcal for a twist. #Cheers y’all!
METHOD
add all ingredients to shaker tin / add ice and shake until chilled / strain into a glass over fresh ice / garnish with lime wheel
METHOD
add all ingredients to shaker tin / add ice and shake until chilled / strain into a glass over fresh ice / garnish with lime wheel
August 12, 2025 at 3:29 AM
…hot honey syrup adds a gentle heat. A little bubbly on top makes it bright and refreshing. You can try it with tequila or mezcal for a twist. #Cheers y’all!
METHOD
add all ingredients to shaker tin / add ice and shake until chilled / strain into a glass over fresh ice / garnish with lime wheel
METHOD
add all ingredients to shaker tin / add ice and shake until chilled / strain into a glass over fresh ice / garnish with lime wheel
Daily #Cocktail Series
HEATWAVE
1½ oz. vodka
¾ oz. fresh lime juice
½ oz. hot honey syrup
½ oz. passionfruit syrup
soda water to top
This one comes from Teardrop Lounge in Portland, OR. I had it in person before finding the recipe online. Passionfruit and lime give it tropical notes, while the…
HEATWAVE
1½ oz. vodka
¾ oz. fresh lime juice
½ oz. hot honey syrup
½ oz. passionfruit syrup
soda water to top
This one comes from Teardrop Lounge in Portland, OR. I had it in person before finding the recipe online. Passionfruit and lime give it tropical notes, while the…
August 12, 2025 at 3:29 AM
Daily #Cocktail Series
HEATWAVE
1½ oz. vodka
¾ oz. fresh lime juice
½ oz. hot honey syrup
½ oz. passionfruit syrup
soda water to top
This one comes from Teardrop Lounge in Portland, OR. I had it in person before finding the recipe online. Passionfruit and lime give it tropical notes, while the…
HEATWAVE
1½ oz. vodka
¾ oz. fresh lime juice
½ oz. hot honey syrup
½ oz. passionfruit syrup
soda water to top
This one comes from Teardrop Lounge in Portland, OR. I had it in person before finding the recipe online. Passionfruit and lime give it tropical notes, while the…