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
Pinned
Daniel Zajic
@anatomyofadrink.bsky.social
· Nov 20
Hi y’all!
I thought I’d introduce myself
📆 I’ve been posting daily cocktails for almost 3 years now
🥃 All cocktails are made and photographed by me at home
📸 I am not a professional photographer or bartender
👨🏻🏫 My full-time job is as a human anatomy professor (PhD in biology)
Cheers y’all!
Daniel
I thought I’d introduce myself
📆 I’ve been posting daily cocktails for almost 3 years now
🥃 All cocktails are made and photographed by me at home
📸 I am not a professional photographer or bartender
👨🏻🏫 My full-time job is as a human anatomy professor (PhD in biology)
Cheers y’all!
Daniel
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…
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…
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…
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…
Daily #Cocktail Series
DOCTOR YAH-YAH
1½ oz. Cynar
½ oz. Green Chartreuse
½ oz. rhum agricole
¾ oz. fresh lime juice
½ oz. fresh orange juice
¼ oz. cinnamon syrup
¼ oz. Donn’s Spices #2 (equal parts vanilla syrup & allspice dram)
1 dash Angostura bitters
Created by Frederic Yarm as a mash-up of…
DOCTOR YAH-YAH
1½ oz. Cynar
½ oz. Green Chartreuse
½ oz. rhum agricole
¾ oz. fresh lime juice
½ oz. fresh orange juice
¼ oz. cinnamon syrup
¼ oz. Donn’s Spices #2 (equal parts vanilla syrup & allspice dram)
1 dash Angostura bitters
Created by Frederic Yarm as a mash-up of…
August 11, 2025 at 3:04 AM
Daily #Cocktail Series
DOCTOR YAH-YAH
1½ oz. Cynar
½ oz. Green Chartreuse
½ oz. rhum agricole
¾ oz. fresh lime juice
½ oz. fresh orange juice
¼ oz. cinnamon syrup
¼ oz. Donn’s Spices #2 (equal parts vanilla syrup & allspice dram)
1 dash Angostura bitters
Created by Frederic Yarm as a mash-up of…
DOCTOR YAH-YAH
1½ oz. Cynar
½ oz. Green Chartreuse
½ oz. rhum agricole
¾ oz. fresh lime juice
½ oz. fresh orange juice
¼ oz. cinnamon syrup
¼ oz. Donn’s Spices #2 (equal parts vanilla syrup & allspice dram)
1 dash Angostura bitters
Created by Frederic Yarm as a mash-up of…
Daily #Cocktail Series
CAMPARI & MARGARITA SODA
1 oz. Campari
1 oz. tequila reposado
¾ oz. Cointreau
1 oz. fresh lime juice
soda water, to top
This is from Isaiah LaBelle, and it’s kind of like a Siesta that got turned into a highball, or Ranch Water riff. You still get that tequila-Campari punch…
CAMPARI & MARGARITA SODA
1 oz. Campari
1 oz. tequila reposado
¾ oz. Cointreau
1 oz. fresh lime juice
soda water, to top
This is from Isaiah LaBelle, and it’s kind of like a Siesta that got turned into a highball, or Ranch Water riff. You still get that tequila-Campari punch…
August 9, 2025 at 4:12 AM
Daily #Cocktail Series
CAMPARI & MARGARITA SODA
1 oz. Campari
1 oz. tequila reposado
¾ oz. Cointreau
1 oz. fresh lime juice
soda water, to top
This is from Isaiah LaBelle, and it’s kind of like a Siesta that got turned into a highball, or Ranch Water riff. You still get that tequila-Campari punch…
CAMPARI & MARGARITA SODA
1 oz. Campari
1 oz. tequila reposado
¾ oz. Cointreau
1 oz. fresh lime juice
soda water, to top
This is from Isaiah LaBelle, and it’s kind of like a Siesta that got turned into a highball, or Ranch Water riff. You still get that tequila-Campari punch…
Daily #Cocktail Series
SALADITO
2 oz. mezcal Espadín
¾ oz. fresh lime juice
¾ oz. honey syrup
pinch of cayenne and salt to garnish
I found this one in Sasha Petraske’s “Regarding Cocktails.” Marcos Tello took the classic gin-based cocktail The Business and gave it a smoky twist with mezcal. Then…
SALADITO
2 oz. mezcal Espadín
¾ oz. fresh lime juice
¾ oz. honey syrup
pinch of cayenne and salt to garnish
I found this one in Sasha Petraske’s “Regarding Cocktails.” Marcos Tello took the classic gin-based cocktail The Business and gave it a smoky twist with mezcal. Then…
August 8, 2025 at 4:42 AM
Daily #Cocktail Series
SALADITO
2 oz. mezcal Espadín
¾ oz. fresh lime juice
¾ oz. honey syrup
pinch of cayenne and salt to garnish
I found this one in Sasha Petraske’s “Regarding Cocktails.” Marcos Tello took the classic gin-based cocktail The Business and gave it a smoky twist with mezcal. Then…
SALADITO
2 oz. mezcal Espadín
¾ oz. fresh lime juice
¾ oz. honey syrup
pinch of cayenne and salt to garnish
I found this one in Sasha Petraske’s “Regarding Cocktails.” Marcos Tello took the classic gin-based cocktail The Business and gave it a smoky twist with mezcal. Then…
Daily #Cocktail Series
THE STARK
1½ oz. bourbon
¾ oz. Yellow Chartreuse
½ oz. fresh lemon juice
½ oz. honey syrup
Angostura bitters, to float
This one comes from the legendary Sasha Petraske. Bourbon, lemon, and honey already make a solid trio. Yellow Chartreuse adds an herbal twist that takes it…
THE STARK
1½ oz. bourbon
¾ oz. Yellow Chartreuse
½ oz. fresh lemon juice
½ oz. honey syrup
Angostura bitters, to float
This one comes from the legendary Sasha Petraske. Bourbon, lemon, and honey already make a solid trio. Yellow Chartreuse adds an herbal twist that takes it…
August 7, 2025 at 3:42 AM
Daily #Cocktail Series
THE STARK
1½ oz. bourbon
¾ oz. Yellow Chartreuse
½ oz. fresh lemon juice
½ oz. honey syrup
Angostura bitters, to float
This one comes from the legendary Sasha Petraske. Bourbon, lemon, and honey already make a solid trio. Yellow Chartreuse adds an herbal twist that takes it…
THE STARK
1½ oz. bourbon
¾ oz. Yellow Chartreuse
½ oz. fresh lemon juice
½ oz. honey syrup
Angostura bitters, to float
This one comes from the legendary Sasha Petraske. Bourbon, lemon, and honey already make a solid trio. Yellow Chartreuse adds an herbal twist that takes it…
Daily #Cocktail Series
TIGER BALM
2 oz. Brugal añejo rum
¾ oz. fresh lime juice
¾ oz. simple syrup
⅛ oz. Branca Menta
1 dash Angostura bitters
mint leaf with 1 drop Branca Menta to garnish
Created in 2008 by Kirk Estopinal and featured in The Bartender’s Manifesto by Emma Janzen and Toby Maloney…
TIGER BALM
2 oz. Brugal añejo rum
¾ oz. fresh lime juice
¾ oz. simple syrup
⅛ oz. Branca Menta
1 dash Angostura bitters
mint leaf with 1 drop Branca Menta to garnish
Created in 2008 by Kirk Estopinal and featured in The Bartender’s Manifesto by Emma Janzen and Toby Maloney…
August 6, 2025 at 4:13 AM
Daily #Cocktail Series
TIGER BALM
2 oz. Brugal añejo rum
¾ oz. fresh lime juice
¾ oz. simple syrup
⅛ oz. Branca Menta
1 dash Angostura bitters
mint leaf with 1 drop Branca Menta to garnish
Created in 2008 by Kirk Estopinal and featured in The Bartender’s Manifesto by Emma Janzen and Toby Maloney…
TIGER BALM
2 oz. Brugal añejo rum
¾ oz. fresh lime juice
¾ oz. simple syrup
⅛ oz. Branca Menta
1 dash Angostura bitters
mint leaf with 1 drop Branca Menta to garnish
Created in 2008 by Kirk Estopinal and featured in The Bartender’s Manifesto by Emma Janzen and Toby Maloney…
Daily #Cocktail Series
SILVER FOX
1½ oz. gin
¾ oz. fresh lemon juice
½ oz. orgeat
1 egg white
soda water, to top
½ oz. amaretto, to float
Created by Richard Boccato of Dutch Kills in New York City and found in Sasha Petraske’s “Regarding Cocktails.” It has strong similarities to the Silver Fizz…
SILVER FOX
1½ oz. gin
¾ oz. fresh lemon juice
½ oz. orgeat
1 egg white
soda water, to top
½ oz. amaretto, to float
Created by Richard Boccato of Dutch Kills in New York City and found in Sasha Petraske’s “Regarding Cocktails.” It has strong similarities to the Silver Fizz…
August 5, 2025 at 3:40 AM
Daily #Cocktail Series
SILVER FOX
1½ oz. gin
¾ oz. fresh lemon juice
½ oz. orgeat
1 egg white
soda water, to top
½ oz. amaretto, to float
Created by Richard Boccato of Dutch Kills in New York City and found in Sasha Petraske’s “Regarding Cocktails.” It has strong similarities to the Silver Fizz…
SILVER FOX
1½ oz. gin
¾ oz. fresh lemon juice
½ oz. orgeat
1 egg white
soda water, to top
½ oz. amaretto, to float
Created by Richard Boccato of Dutch Kills in New York City and found in Sasha Petraske’s “Regarding Cocktails.” It has strong similarities to the Silver Fizz…
Daily #Cocktail Series
TEQUILA EASTSIDE
1½ oz. tequila blanco
1 oz. lime juice
¾ oz. simple syrup
6–10 mint leaves
2–3 cucumber slices
Seen in Regarding Cocktails by Sasha Petraske. It was created by Christy Pope at Milk & Honey, inspired by Chad Solomon’s Eastside Fizz from his time at Libation…
TEQUILA EASTSIDE
1½ oz. tequila blanco
1 oz. lime juice
¾ oz. simple syrup
6–10 mint leaves
2–3 cucumber slices
Seen in Regarding Cocktails by Sasha Petraske. It was created by Christy Pope at Milk & Honey, inspired by Chad Solomon’s Eastside Fizz from his time at Libation…
August 2, 2025 at 4:07 AM
Daily #Cocktail Series
TEQUILA EASTSIDE
1½ oz. tequila blanco
1 oz. lime juice
¾ oz. simple syrup
6–10 mint leaves
2–3 cucumber slices
Seen in Regarding Cocktails by Sasha Petraske. It was created by Christy Pope at Milk & Honey, inspired by Chad Solomon’s Eastside Fizz from his time at Libation…
TEQUILA EASTSIDE
1½ oz. tequila blanco
1 oz. lime juice
¾ oz. simple syrup
6–10 mint leaves
2–3 cucumber slices
Seen in Regarding Cocktails by Sasha Petraske. It was created by Christy Pope at Milk & Honey, inspired by Chad Solomon’s Eastside Fizz from his time at Libation…
Daily #Cocktail Series
WHIRLYBIRD
1½ oz. Jamaican rum (Hamilton Pot Still Black)
¾ oz. St. George Bruto Americano
¾ oz. pineapple gum syrup
2 dashes lime bitters
A stirred Jungle Bird created by Brendan Dorr at Pink Flamingo (Baltimore, MD). I’m already team Bruto Americano (sorry, Campari), so…
WHIRLYBIRD
1½ oz. Jamaican rum (Hamilton Pot Still Black)
¾ oz. St. George Bruto Americano
¾ oz. pineapple gum syrup
2 dashes lime bitters
A stirred Jungle Bird created by Brendan Dorr at Pink Flamingo (Baltimore, MD). I’m already team Bruto Americano (sorry, Campari), so…
July 31, 2025 at 4:36 AM
Daily #Cocktail Series
WHIRLYBIRD
1½ oz. Jamaican rum (Hamilton Pot Still Black)
¾ oz. St. George Bruto Americano
¾ oz. pineapple gum syrup
2 dashes lime bitters
A stirred Jungle Bird created by Brendan Dorr at Pink Flamingo (Baltimore, MD). I’m already team Bruto Americano (sorry, Campari), so…
WHIRLYBIRD
1½ oz. Jamaican rum (Hamilton Pot Still Black)
¾ oz. St. George Bruto Americano
¾ oz. pineapple gum syrup
2 dashes lime bitters
A stirred Jungle Bird created by Brendan Dorr at Pink Flamingo (Baltimore, MD). I’m already team Bruto Americano (sorry, Campari), so…