Controversial opinion: There isn't a single equal parts cocktail that should be made that way. Every single one is better if you re-spec it

So thrilled to once again be named one of the top 30 bartenders in the US!

Yesterday’s live is now on YouTube: m.youtube.com/watch?featur...

🍽 Poached Salmon has quickly become one of my favorite quick and healthy weeknight dinners.
Sear>deglaze>poach
Takes 20 minutes tops and works with almost any flavor profile you can throw at it.
Tonight's version: Poached salmon with sun-dried tomato cream sauce, spinach and rosemary rice

1.5oz Reposado
.5oz lime
Whip shake, pour over ice in a Collins glass, top with soda. Sink .5 oz creme de cassis

Bartender's fun fact of the day:
The tequila sunrise was invented in the 1920s, and wasn't made with orange juice until the 70s.

Here's to all my fellow service industry that made it through NYE.
Hope you enjoyed national no-pants day as much as I did.
#cheers 🥃

If you love your tools, personalize them.

Great idea!
Gotta say though, margaritas are better with agave as the sweetener

Absinthe never made anyone hallucinate.
It was made illegal because a bunch of crazy Christians thought God was punishing them for drinking by killing off all of Europe's grapes.

Generally I go with Espadin for mixing, other single varietals for sipping neat.
Try the Ash&Earth:
1.5 mezcal
.75 Cynar
.5 Cocchi Dopo Teatro
Stir over a large cube, lemon twist.

PSA
Most vodka is not made from potatoes.
French winter wheat is by far the most popular base for vodka, but it can technically be made from anything that has enough starches or sugars.
Early in its history, the most popular base was sugar beets.
🌈🎵The more you know🎶🌈

Today's psychotic bartender brain thought:
"What if we combined guava and cold brew, put that on nitro, then finished it with Tonic water?"
.
.
.
I am dismayed to announce this insanity SLAPS

ImpEx and single cask nation are consistently some of my favorite things on the back bar. Thanks for this article! I always forget about single grain since it doesn't get all the hype malt does

Horrified, but...intrigued?

To be fair, more vermouth is almost never a bad thing 😋

I'm very curious! No need to go out of your way, I've got a whole bar to play around with the idea! I'll try a few things and let you know what works out.
Initial thought would be to go with Peychauds for the fennel and lemon notes.

Bartender's secret weapon, excellent choice.

Interesting! Aromatic bitters like Angostura or something specific?

Stinger is all about quality ingredients. I recommend a VSOP for added vanilla notes from the oak and a quality creme de menthe like Tempus Fugit.
I do:
-1.5oz vsop (preferably a smaller producer like Park)
-.5 creme de menthe
Stirred, up, lemon twist
Unless it's really hot out, then on the rocks.

Definitely buying some mouthwash to keep behind the bar to make EXACTLY this point

Don't get me wrong, I appreciate beautifully crafted spirits and fortified wines on their own, but there are plenty of incredible combinations thereof that can be made quickly in the glass, no mixology required

Huge fan of Proof. Excellent resource for bartenders, well done!

Super proud to be nominated as one of the top 100 bartenders in the US!

Hot take: The standard specs for a negroni are wrong.
Instead of 1:1:1 try
1.5 gin
.75 sweet vermouth
.75 red bitter
It's much more balanced and not overwhelmingly sweet. This way, the bitter highlights the flavors of the gin rather than completely drowning them out.
#cheers 🍸🥃🍹

Wooden board for sure.
Maybe some pickled red onion on top for an extra pop of color and a little tang?

Happy National Bartender Day!
Don't forget to bring us lots of presents.
#cheers🍸🥃🍹

There are two kinds of espresso martini:
"I want a boozy shot of espresso"
-And-
"Do you make, like, a vanilla latte?"