For my fellow classic daiquiri lovers, this is for you.

Last year on my trip to New Orleans, you may have remembered the day where I bar crawled my way around the entire city, spending some time at @manolitonola. There, I discovered a cocktail I’ve never had before and ordered it right away—the Canchánchara.

Seeing the simplicity of the ingredients listed—cachaça, honey, and lime—I knew I would love it. Looking into the history of this cocktail, I found that this actually predated the classic daiquiri, likely during a time before modern Cuban rums had found their prominence. Aguardiente, an umbrella term for just about any distillate, would have been more readily available, resembling an unrefined version of rum we are all more familiar with from the Caribbean now.

To emulate the aguardiente used in those days, cachaça makes a perfect fit for the flavors likely found in those early spirits.

CANCHÁNCHARA 1oz | 30ml lime juice 1oz | 30ml honey syrup 2oz | 60ml cachaça Combine all ingredients into a clay vessel (or glass), add in a half scoop of crushed ice, and swizzle to combine, chill, and aerate. Top off with crushed ice. Garnish with a lime wheel, and 3 dashes of bitters (optional) #Canchánchara #cachaça #cuba #daiquiri

This is probably a Top 3 original I came up with last year that I have been literally dreaming about ever since. With prime citrus season nearly over, it’s about f*cking time that I finally circled back on this recipe.

Considering the citrus I have access to during this season all come from California, I built this cocktail out using almost exclusively @stgeorgespirits products, who carefully source most, if not all, of their ingredients from their state. This time around I used @fourpillars Rare Dry Gin as a suitable substitute (just use a modern, botanical style gin).

The first sip of this just f*cking slaps. CALIFORNIA SOUR 1/8 tsp I .63ml absinthe .5oz | 15ml vanilla & green cardamom syrup* .5oz | 15ml spiced pear liqueur .75oz | 22.5ml lemon juice 1oz | 30ml 
1.5oz | 45ml modern dry gin .5oz | 15ml egg white Combine all ingredients into a shaking tin, dry shake, then shake with ice vigorously. Double strain into a coupe. Garnish with cardamom Pods VANILLA & GREEN CARDAMOM SYRUP 20g green cardamom pods 1 vanilla bean 250g granulated sugar 250g water Gently grind cardamom pods to break them open. Toast them in a sauce pan. Slice a vanilla bean in half, scrap out seeds, then combine those into the sauce pan with sugar and water, stir until sugar has completely dissolved then set aside off the heat and let steep for 20 mins. Strain out large solids. Reserve in the fridge for up to 1 month.
#californiasour #gincocktail #vanilla #cardamom #cocktail

EASILY my go to Margarita spec when all I need is something simple and delicious—you need to know it.

Julio is known to reach for a Reposado at his bar, however, something tells me this man will tell you to use whatever you like. Blanco, Repo, Anejo—this cocktail still hits.

Thank you again, Dave, for the amazing bottle.

Julio, can’t wait to sit across from your bar one day.

TOMMY’S MARGARITA .75oz | 22.5ml agave syrup* 1oz | 30ml fresh lime juice 2oz | 60ml tequila of choice (reposado, for the purists) Combine all ingredients into a shaker tin, add ice, shake, and strain over fresh ice in a rocks glass. Garnish with a lime wedge *AGAVE SYRUP 2 parts agave nectar 1 part water Stir to combine. #tommysmargarita #margarita #tequila

Redefining that GOOD ice 😮‍💨

The way I giggled editing this whole thing.

Shoutout to my friend @jimmyyea for sharing this recipe with me last week—I obviously could not wait to give this a try.

As Jimmy explains, this was a staple on his menu for many years. Crushable, complex, and honestly down right dangerous.

“I mean, what’s not to love?” -Jimmy Nothing. It’s fucking dope.

GOLDENRYE .5oz | 15ml ginger syrup .5oz | 15ml honey syrup (he prefers 1:1 ratio) .75oz | 22.5ml lime juice .75oz | 22.5ml Manzanilla sherry 2oz | 60ml Woody Creek Rye Combine all ingredients into a shaker tin, add ice, and shake. Place a lemon wheel at the bottom of your glass with an ice block overtop for garnish, then double strain your cocktail.

#ryewhiskey #goldenrye #007