Xmas Party Hop
I’m excited to be part of the latest volume of #soundtrackmyfriendsdrink volume 17: secret Santa edition. I got @offthewalljosh— a new account for me. Josh picked whiskey, and “Rockin’ Around The Christmas Tree”. Off to a good start! I noticed a few agave spirits and a lot of fresh ingredients on his page though so I went with an unusual split of Irish whisky and añejo tequila to pair with a homemade berry/habanero shrub. The build is vaguely boulevardier-esque, but with some elements dialed back a bit. This allows the berry notes to shine through as well as the nuanced, slightly oaky base that includes delicious dried fruit notes from the whisky.
Berry Versatile
It’s officially the Summer of Strawberry. For one, little kids go through more fruit than several grown men, and currently we’re on a strawberry kick in our house. This inevitably means the occasional batch of strawberries about to go bad, which is actually the best kind for syrups and the like. To that end, I made a strawberry rhubarb ginger shrub that is amazing (full recipe on my website, link in bio) and good in everything I’ve tried it in so far.
Just Add Chips
When I first heard about San Miguel Southwestern Gin that @old_harbor was going to send me— full of lime, cilantro, and cucumber, among other botanicals— I immediately thought of salsa. But how could I bring in salsa into a cocktail? I’m curious to hear others’ approach here, but I went with a shrub.
Supermom Spritz
I made this drink for my wife (definitely a Super Mom) for her last girl’s night/birthday celebration— the first of two signature drinks. It’s a tequila-based highball, sweet with a touch of spice (like someone I know…). Strawberry is the flavor that brings it all together as there are notes in the Aperol, Lillet, and of course, the shrub. Add in some vanilla/agave and bittersweet tonic to top it off… it’s a tasty number.
Cherry Cheers
I am excited to post this mocktail as part of a broader effort by a group of fellow drinkstagrammers today— we are led by my friend @shelby.mastro , who has very openly shared her experiences with alcoholism. I truly appreciate her honesty and candor, and she is graciously supporting a worthy charity, Shatterproof, that helps address addiction in various ways. Thank you Shelby.
135 Reasons
One of my favorite things about gin (there are many) is just how diverse the category is, especially with the semi-recent revival of more localized gins showcasing the essence--nay, terroir-- of the area. The more gins I try, the more I appreciate their diversity, as well as the importance of pairing the best gin for the job at hand.
Diamond in the Rough
Seriously though, I love that scene in Aladdin where the Giant Sand Tiger rumbles on after he gets rudely woken up for nefarious reasons—almost as much as I love these gorgeous glasses from @thewinesavant that I got for Christmas. I wanted to stir up something dark and handsome to show these bad boys off, so here we are. And it’s February so love and diamonds and stuff❤️
Shrub | Tonic
To those of you participating in Dry January in some way, good for you. I’m all for mindful eating and drinking, whether that’s initiated by a certain time of year or just a periodic look inside. In any case, as someone who enjoys entertaining guests and pretending to be a bartender, it’s important to have interesting and delicious options for those who aren’t drinking alcohol.
Vinaigrette
I am excited to participate in this year’s #secretsanté that is so kindly hosted by the one and only @servedbysoberon. My Santé is @saifbarman. This was a new account to me, but one that was easy to enjoy and to find common ground with my own cocktails: frequent use of fresh ingredients and herbs, and unafraid to lean toward the savory now and then.
Blood, sweat, & Tears
This month’s @homebarawards is stirred tiki. It’s really a great challenge and brings up at least one important issue: how do you bring bright tropical flavors if you can’t shake up fresh juice? For this drink, my answer to this puzzle is one of my favorite tools to bring bright flavors and acidity to a cocktail: the shrub.