• I LOVE Green Chartreuse but it’s just so dang expensive. A few months ago my coworker friend @winnie.fka.mocha told me about a liqueur that he uses interchangeably with Green Chartreuse called Cloosterbitter. I picked up a bottle in my big @wine_com order and have been playing around with it in different drinks like this gimlet featured here.
While the Cloosterbitter is a bit of a pared back Green Chartreuse, it’s more than half the cost so I think it’s got a permanent spot in my home bar going forward!
For this gimlet, I realized that I’ve rarely played with parsley in a drink and wanted to give it a shot in an herbal gimlet!
🌱Cloosterbitter Parsley & Basil Gimlet🌱
🔸2oz gin
🔸.75oz fresh lime juice
🔸.5oz @boomsma.distilleerderij Cloosterbitter
🔸Muddled parsley and basil
Muddle the parsley and basil with the gin, and add remaining ingredients with ice. Shake, double strain with a fine mesh strainer, and serve!
#gardencocktails #winedotcom #quarantinecocktails #quarantinecooking #greenchartreuse #CraftSpirits #chartreuse #Spirits  #punchcocktail #Imbibe  #cocktail #cocktails #homebar #homebartender #mixology #cloosterbitter #artofdrinks #drinkstagram #cocktailbar #liquor #apartmentbartender #bareaders #huffposttaste #fwx  #gincocktail #gimlet #imbibegram #mixologyart #mixologist
  • Here in NYC every day feels more bizarre than the next so Sean and I have enacted “Airport Rules” which means if you want a beer at noon, you can have a beer at noon. I haven’t yet taken advantage of these new home guidelines, but with Sean going back and forth from the hospital, I’m sure an “Airport Rules” afternoon will soon come in handy.  For this cocktail, I used a new-to-me liqueur that I got in a big @wine_com  order I placed using their Stewardship program. (Like Amazon Prime, but for wine and spirits! gave me a free year of Stewardship and I’ve *definitely* been putting it to good use.) The spirits are only available in a few markets, but it’s something I’ve been really grateful for as we’re directed to stay inside.
I made up this recipe using the celery root liqueur from @Apologueliqueurs— I wanted to take an herby and American take on a Moscow mule. .
🇺🇸American Mule 🇺🇸
☝️Also works with: bourbon, vodka
🔸1.5oz Applejack
🔸.5oz Celery Root liqueur from @Apologueliqueurs
🔸.5oz lime juice 🔸Ginger beer to top
#gardencocktails #applejack #quarantinecocktails #quarantinecooking #celeryroot #CraftSpirits #Craft #Spirits  #punchcocktail #Imbibe  #cocktail #cocktails #bar #ttcocktails #mixology #nationalcocktailday #artofdrinks #drinkstagram #bartender #cocktailbar #liquor #celeriac #huffposttaste #fwx #winedotcom #moscowmule #homebartender #imbibegram #mixologyart #mixologist
  • Oi. What a week. Hope everyone is staying healthy and safe-- feel like we're all going to get a bit deeper into home bartending the next few weeks. That and snuggling our dogs and vowing to never take for-granted simple things like carefree dinner parties with friends and family. ❤️
Last week as things were transitioning to more strict work-from-home policies, we had a team lunch that had a lot of leftovers. I took home a tupperware full of watery pico de gallo. One of my favorite cocktails on earth is the "Tomato Water Bloody Mary" from @food52's Genuis Recipes and since the recipe to make tomato water is super similar to the ingredients in pico de gallo, I figured it was worth a shot to use the excess liquid from the salsa in a drink.
Recipe below for the tomato water, or you can make a fresh salsa and use the liquid you'd normally discard in a bloody!
🍅 Tomato Water 🍅
🔸4 large beefsteak tomatoes, quartered
🔸1/2 serrano chile, coarsely chopped
🔸1/4 red onion, coarsely chopped
🔸one, 3-inch piece of lemongrass, tough outer leaves removed and coarsely chopped
🔸small pinch of sugar
🔸large pinch of salt
🔸1/2 lime
🔸1/2 lemon
🔸1/2 orange
🍅 Cocktail 🍅
🔸2 cups tomato water
🔸6 ounces citrus vodka
🔸4 cherry tomatoes, for garnish
1. To make the tomato water, puree the tomatoes, chile, onion, lemongrass, sugar, and salt in a food processor, until smooth. Line a large strainer with a double layer of cheesecloth, and set the strainer over a nonreactive bowl. Pour the puree into the strainer and refrigerate overnight.
2. Gather the sides of the cheesecloth up over the puree to form a large sack and squeeze gently to extract the last bits of water. Discard the cheesecloth and its contents. Set a strainer over the bowl and squeeze in the lime, lemon and orange juices. Stir well.
3. To make the cocktails, fill four highball glasses with ice. In each, combine 4 ounces of tomato water and 1 1/2 ounces vodka and stir. Garnish with cherry tomatoes.
#gardencocktails #quarantinecooking #imbibe #feedfeed #thekitchn #thirstynyc  #drinkstagram  #eater #cocktails #imbibegram #IGcocktail #mixologist #f52grams #quarantinelife #quarantined
  • Found some hot house rhubarb at the grocery store and decided it's time to bring back one of my favorite recipe inventions of all time to drink this weekend. :) Pro Tip: Use a vegetable peeler to make rhubarb ribbon garnishes!
🌼Rhubarb Daisy🌼
🔸1.5oz cognac V.S.
🔸1oz chilled rooibos tea
🔸.75oz rhubarb simple syrup
🔸.75oz fresh lemon juice
🔸Edible flower and rhubarb ribbon for garnish
Directions: Add cognac, rooibos tea, rhubarb simple syrup, and lemon juice to an ice-filled shaker. Shake, strain, and serve in an ice-filled collins glass. Garnish with a flower
and a rhubarb ribbon. (Tip: use a vegetable peeler to get beautiful, uniform rhubarb ribbons!)
🎀 Rhubarb Simple Syrup🎀
🔸1 cup sugar
🔸1 cup water
🔸~2 stalks fresh rhubarb, roughly chopped
Directions: Add the sugar, water, and chopped rhubarb to a saucepan on low heat. Simmer the syrup until the rhubarb gets soft and the syrup turns pink, about 20 minutes. (If you want it to be extra pink,
feel free to add a pinch of hibiscus tea!) Chill and store up to 2 weeks in the refrigerator.
#gardencocktails @cognac_official #cognac_official #cognac #cognacUSA #CraftSpirits #Craft #Spirits #Drink #Imbibe #cognacstyle #cognaclife #cognacLover #ExperienceCognac #VisitCognac #hercognac #CognacFrance #CognacCocktails #cocktail #cocktails #bar #ttcocktails #mixology #nationalcocktailday #bartender #cocktailbar #liquor #rhubarb #bareaders #huffposttaste #fwx
  • Yesterday I posted (and pinned as a highlight!) some stories with a bit of progress on how the cocktail garden is growing from seed! This is my 4th year of growing a rooftop cocktail garden and I feel like every year I learn more tips, tricks, and hacks to get these seeds to germinate and flourish.
If you plan to grow your own cocktail garden but are scared to do it from seed-- there is still time!! I order all my seeds from aka @bakercreekseeds and I love them. If you have any questions about seedlings, ask here in a comment-- I'll be watching this thread to make sure I can share all the things that have been shared with me. (Especially from my sister-in-law  @cmw497 and my friend @blackforager 😋🥰)
#gardencocktails #gardendesign #springgarden #nycgarden #harlemgarden #urbangarden #balconygarden #terracegarden #cocktailgarden #springgarden #seedlings #growsomethingnew #seedporn #gardenporn #heirloom #heirloomseeds #seeds #rareseeds #nonGMO #growyourown #growyourownfood #garden #gardening #greenthumb #bakercreekseeds #bakercreekheirloomseeds #urbangardeners #urbangardening #ediblenyc #backyardgarden #gardenersofinstagram
  • Ordered my 2020 batch of seeds from @bakercreekseeds , planted a whole crew of edible flowers, found the pepper seeds I saved from last year, turned on the grow lights, and now we wait! All the planting has made me anxious for summer dinner parties and pepper harvests. 🌿🌸🍄🌶
#gardencocktails #gardendesign #springgarden #bhggarden #nycgarden #harlemgarden #urbangarden #balconygarden #terracegarden
  • In addition to making cocktails with super seasonal ingredients, I love experimenting with obscure spirits and liqueurs in cocktails. Living in New York, this is easier than most places, but it's still a bit of an adventure and trek to track down all of the things I'd love to try.
The folks at @wine_com just launched a spirits section on their site in New York, New Jersey, Florida and they gave me a free year of their StewardShip program to try out the process. (California coming soon!) Usually shipping wines and spirits is heavy and expensive, but the StewardShip program is like Amazon Prime. For my first order, I picked up a Dutch bitter called Cloosterbitter that is said to be like a "poor man's green Chartreuse," an aquavit that we always use at our @barkbox Danish Christmas lunch, a celery root liqueur, and some @chinola passion fruit liqueur. (See my stories to see all the bottles!) I tried adding the passion fruit liqueur to a salty dog yesterday and it was the perfect antidote to a dreary February morning.
🐕Passionate Salty Dog🐕
🔸1.5oz vodka
🔸1oz @Chinola Passion Fruit Liqueur
🔸4oz Grapefruit Juice
🔸Rim glass with  salt and powdered hibiscus
Add all ingredients except salt to a shaker with ice and shake. Strain and serve over a large ice cube.
#vinetobottle #winedotcom #gardencocktails #wintercocktails #punchcocktail #vodkacocktail #passionfruit #cocktails  #mixology #imbibe #craftcocktails #libations  #homebartender #mixologyart #imbibegram #wintercocktail #passionfruitcocktail #citrus #feedfeed #cocktailoftheday #cocktail #thirsty #drinkstagram #bartender #cocktailculture #liqpic #artofdrinks #huffposttaste #supercall #drinkpunch @thefeedfeed.cocktails
  • I went through a phase of making shrubs a couple years ago and just rediscovered them recently as a way to add fresh fruits and rooty flavors to cocktails. This winter has been a lot of experiments with celeriac, but I thought beets would be good for February. 🙃
Hope everyone has a great Valentine’s Day! Sean is working a 24-hour shift so I’ll be doing some pottery hand building in my apartment with @pimmpup. 🤓
❤️Heart Beet❤️
🔸2oz tequila
🔸3/4oz homemade beet shrub
🔸1/4 oz lime juice
🔸1:1 Salt & Sugared rim for garnish
🍒Beet Shrub🍒
🔸5 beets, cut into small chunks
🔸½ cup apple cider vinegar
🔸½ cup distilled white vinegar
🔸1 cup granulated sugar
🔸1 tsp. black peppercorns
🔸1 tsp. kosher salt
🔸Tools: blender, rubber spatula, mesh strainer
Add the beets and both vinegars to a blender and purée. Using a rubber spatula, press the purée through a mesh strainer into a medium bowl; you should have 2 to 3 cups of liquid. Add the beet-vinegar liquid, sugar, peppercorns and salt to a nonreactive container; cover and let steep for 1 day at room temperature. Taste for seasoning; if you prefer the taste to be more peppery, let the mixture steep for another day. Strain through a mesh strainer and bottle; store in the refrigerator (the flavor will fully develop after a week), and use within 2 months.
#beetcocktail #gardencocktails #tequila #tequilacocktail #valentinesday #hotalingandco #cocktails #booze #mixology #imbibe #craftcocktails #libations #cocktailporn #homebartender #mixologyart #imbibegram #brandy #feedfeed #cocktailoftheday #cocktail #thirsty #drinkstagram #bartender #cocktailculture #liqpic #valentinescocktail #artofdrinks #huffposttaste #supercall #drinkpunch
  • Last Sunday Sean and I did a bit of a taco tour in East Harlem and found some tacos that were Mexico City street-style. 🙏✨🙌 After our taco tour, I went into one of the groceries in East Harlem and picked up these fresh guavas to use in cocktails. I am perpetually grateful to live in a city where I can find such a diversity of produce and ingredients to play with in drinks. When I looked in the @theflavorbible to see what pairs well with guava, curry came up so I added it to the drink. Definitely a do-over!
🍈Fresh Guava Curry Margarita🍈
(Also works with rum, cachaca)
-2oz tequila
-.75oz lime juice, or Meyer lemon!
-.75oz simple syrup
-1 guava, peeled
-splash of orange juice or pineapple juice
-Dash of curry powder
Add peeled guava and tequila to a blender and blend. Using a fine mesh strainer, strain out all the solids. Then add the remaining ingredients with a handful of ice back to the blender and blend! Serve frozen in a lowball or rocks glass rimmed with pink peppercorn and salt.
#gardencocktails #wintercocktails #punchcocktail #tequila #guavacocktail #cocktails #booze #mixology #imbibe #craftcocktails #libations #tequilacocktail #homebartender #mixologyart #imbibegram #wintercocktail #guava #citrus #feedfeed #cocktailoftheday #cocktail #thirsty #drinkstagram #bartender #cocktailculture #liqpic #artofdrinks #huffposttaste #supercall #drinkpunch @thefeedfeed.cocktails
  • My terrace garden is totally depressing right now, but there ARE still fresh and seasonal ingredients alive outside right this moment. 🙏🙌Spruce and pine have green tips that come out in the spring and they make the most delicious syrup but cedar in the winter is still quite good. I used cedar from my backyard in Indiana in this drink but spruce, Douglas fir, and pine all make wonderful syrups in the same process. Make sure that your tree has not been treated with chemicals!!! (!!!!!)
🌲Backyard Cedar Collins🌲
Also works with: Vodka, whiskey
-2oz gin
-1oz cedar simple syrup
-.75oz lemon juice
-.75oz white cranberry juice
-Soda to top
Add your spirit, cedar simple syrup, lemon juice, and cranberry juice to a shaker with ice. Shake vigorously and strain into an old-fashioned glass with a large ice cube. Top with soda water, garnish with a cedar twig. TIP: Freeze cedar + cranberries in cubes for an extra garnish.
🌲Cedar Simple Syrup:🌲
-1 cup sugar
-1 cup water
Generous handful of cedar twigs with healthy greenery
Directions: Heat water, sugar, and cedar in a small pot until sugar is completely dissolved. Remove from heat and steep cedar until cool. Strain solids and store the syrup in the refrigerator for up to 3 weeks.
#gardencocktails #wintercocktails #punchcocktail #gin #cocktails #booze #mixology #imbibe #craftcocktails #libations #gincocktail #homebartender #mixologyart #imbibegram #wintercocktail #gincocktails #feedfeed #cocktailoftheday #cocktail #thirsty #drinkstagram #bartender #cocktailculture #liqpic #artofdrinks #huffposttaste #supercall #drinkpunch #cedarcocktails #cedartree #gin
  • This week I learned people will listen to my mini TED talk on the history of ice and my lecture on kumquats and citrus if you serve them their drinks AFTER you’re done talking. 🤓
Had a blast making the Kumquat Collins (recipe in previous post!) while @apartment_bartender made Cinnamon-Smoked Old Fashioneds to share the wonder that is the @lgusa Instaview Refrigerator with Craft Ice. Elliot’s recipe is below, and be sure to swipe through the gallery to see the little smoking hut he was using all week. 😊
💨 Cinnamon-Smoked Old-Fashioned 💨
-2oz Cognac
-.25oz simple syrup
-1 dash aromatic bitters
-1 dash orange bitters -1 LG Craft Ice Sphere
Add all ingredients to a mixing glass with Craft Ice and stir. Pour over a Craft Ice sphere. Put the entire glass in a smoking hut or a smoking cloche and smoke. If you don’t have a smoking cloche, no problem! Just char a piece of cinnamon on an old plate or a piece of untreated wood and place your glass on top to trap the smoke. ✨
#lgcraftice #ad

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Cocktail Recipes Features Fresh Ingredients Gardening

How To Invent Cocktails

how to invent cockails

The first cocktail I ever “invented” was in college when I was living with my friends in our sorority. One of the rules of living in a sorority is that you’re not allowed to keep alcohol in the house. Of course as 21 and 22-year-old students we did not follow that rule and had sneaky (and dinky) little bars stashed in our closets for the weekends. Our cocktail of choice was called a “Kappa Collins” and used cheap gin, grapefruit juice that was always stocked in the communal fridge, a neon maraschino cherry, and a splash of soda or sprite. We drank these out of pretty little glassware that we’d find on our weekend thrifting trips.

pink on pink cocktails

My cocktail staple in college.

Looking back, that first cocktail is a bit like a bubbly greyhound. If I made it again today I’d make some fresh substitutions but it wasn’t the worst initiation into the world of bon vivants and cocktailiers.

When I moved to NYC five years ago, my interest in making cocktails took a hockey stick turn. While there is a fascinating depth of creativity happening all over the US when it comes to drinking, NYC is still one of the concentrated cocktail meccas. From Jerry Thomas to David Wondrich to Julie Reiner, the founders + modern bartenders of cocktail culture all established roots here.

These days, I still get a kick out of following a cocktail recipe, but it feels a lot more fun to make up recipes. At first it felt intimidating and out of my league to attempt recipe invention because I’m not a bartender and I’m definitely not a chef. But after I started experimenting a bit, I realized that cocktail inventing is not that different from writing or sewing or photography or gardening- the things that I’ve loved all my life. You need to learn some of the basic building blocks, but after you learn those you can start to improvise and tinker with new ideas.

Basic Cocktail Creation Guidelines:

Read and collect cocktail books.
To learn the principles of creating a delicious cocktail, you need to absorb a baseline of knowledge on how cocktail flavors interact with each other, the history of particular drinks, and an instinct for balancing ingredients. I started learning these things by hitting the books.

These days, one of my favorite things to read is cookbooks and cocktail books. There’s something so intimate and familial about recipe headnotes, and the cocktail/cookbooks of our era have some of the most beautiful photography and styling in all of publishing. Some of my favorite books include: Julie Reiner’s Craft Cocktail Party, Smuggler’s Cove, Shake, Liquid Intelligence, The Wildcrafted Cocktail, and the books I list below. I have (and love) many, many books but for me, the building blocks of cocktail flavor pairings predominantly came in the form of these three books.

Book #1: The Flavor Bible

The first is a book called The Flavor Bible. It’s a bit like a thesaurus in the way that you can look up a single ingredient and find a big list of other flavors and ingredients that pair well with your first ingredient.

Flavor Bible Book

It’s so fun to be able to create one of those flavor combos that become a third flavor- a flavor that is only possible when you combine two ingredients together.

Book #2: Death and Co. Modern Classic Cocktails
The second book I use for cocktail creating is by the folks who run the Death & Co. bar here in the East Village of NYC. This book has the best structure I’ve encountered in all my cocktail book exploration. Each section of the book is divided by base spirits and the types of cocktails associated with them so that you can search the book by Gin (Shaken), Gin (Stirred), Tequila (Shaken), Tequila (Stirred), and so on.

In the Death & Co. book, there is an incredible section called “Tasting and Evaluating Cocktails” that provides these helpful pie charts to help a beginner cocktelier get a sense of basic drink ratios. The book coaches you through what it means for a cocktail to taste balanced by instructing you to make unbalanced cocktails before creating the real deal.

There is a pie chart of a typical Sour cocktail with strong (liquor), sour (citrus), and sweet (sugar of some sort) elements…
Sour Cocktail Ratios from Death and Co Cocktail Book

There is a pie chart of Old-Fashioned-Style cocktail ratios…
Old-Fashioned-Style Cocktail Ratio Pie Chart from Death and Co Cocktail Book

And there’s also a pie chart of Manhattan- and Martini-style cocktails.
Manhattan and Martini-style cocktail ratio pie chart from Death and Co Cocktail Book

It’s a great start for instructions on how to deconstruct classic cocktails so that you can reconstruct them with your own experimental ingredients. And this deconstruction is a perfect segue into my next book.

Book #3: The NYTimes Cocktail Book
The third book I use often to create cocktails is The NY Times cocktail book. Here is where I can find a larger variety of baselines for cocktail ingredient ratios.

My Favorite Cocktail Books

For example, say I want to make up a new cocktail with tequila. I’ll look for classic cocktail recipes in the NYTimes Cocktail book or Death & Co. and evaluate the ratios of the types of ingredients in the cocktail. Here’s the margarita from the NY Times book:

5 from 1 vote



  • 2 oz blanco tequila
  • 1 whole lime, juiced
  • .5 oz triple sec, preferably Cointreau
  • Salt for rim, (optional)
  • 1 lime wedge for garnish

Since this margarita recipe is pretty simple, I’d also consider adding additional fresh ingredients to the drink. If I’m in the Flavor Bible and it tells me lime pairs well with cantaloupe and basil, I can add some fresh cantaloupe and mint to see how it changes the drink. (I did try this, it is delicious. :))

The Flavor Bible Book

Unless a fruit is extremely sweet, acidic, or powerful, I do not adjust the original ratios of the classic cocktail ingredients when I’m developing a cocktail with this system. For example, if I’m adding a kiwi to the cocktail I might decrease the amount of lime juice because kiwis are very acidic. But if I’m adding melon to a cocktail, I wouldn’t change much of the original ratio. (Maybe decrease the sweet additions, ie: less triple sec in the margarita example.)

One other thing to play with when you’re inventing cocktails is the ability to substitute different sweets, acids, or spirits. For sweet ingredients you can use flavored syrups, honey, agave, liqueurs, and sugary fruits/juices. For acids you can swap citruses or even use vinegars and shrubs. And for spirits, sometimes swapping tequila for gin in a drink is delicious!

As your confidence in playing with flavors grow, you’ll be able to experiment more with flavors from scratch instead of using the classic cocktail ratio method. When making cocktails from scratch, your goal is to add different flavors that pair well together to create a balance.

A cocktail tastes balanced when there is not a distinct flavor that overpowers any of the other flavors.

beer cocktail

Making cocktails is not rocket science but it can be fun to treat it with the same intensity. There is a baseline of rules, a science, a pattern that is nice to know as a foundation, but the rest is playful alchemy. Having a bit of fun and creating something *you* like is really the only rule. 🙂

  • Reply
    August 27, 2017 at 9:07 pm

    We love you Stacie

  • Reply
    October 13, 2017 at 5:11 pm

    Ha! Everyone definitely had that “staple cocktail” while in College. Mine was a Gin and Tonic (it’s still my go-to when I’m feeling lazy). One of the best things to come out of the bigger high-end cocktail push is a more broad understanding of how much time and effort goes into crafting the perfect drink. Our Calgary cocktail bar strives to always find innovative new ingredients, mixes, and spirits to use. This is a great post, thanks!

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