It’s been a long time coming, but I finally was able to get a proper facelift for my website, including an actual logo. Every cocktail recipe I’ve ever shared over the last 4+ years is on here and searchable.
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 🏳️🌈🍸🍪👨🏻🔬 anatomyofadrink.com
About to finish up week three of the semester, so… Here are 10 Martini variations to save for later (or enjoy now)
Forgot to post the last couple of weeks, but here are five cocktails I made for my birthday last week
I apologize for not sharing recipes regularly here! To make up for that, here are six mezcal #cocktails you need to try (with some slightly updated recipe cards!)
Daily #Cocktail Series BANANA HAMMOCK 1½ oz. light rum ½ oz. banana liqueur 1 oz. fresh lime juice ½ oz. orgeat ¼ oz. overproof Jamaican rum, to float fresh nutmeg Created in 2016 by Dan Greenbaum at Attaboy in NYC. It looks playful, but it is dialed in. You’ve got a clean base, funk on top, and…
Daily #Cocktail Series CORPSE CARRÉ 1½ oz. Cognac VSOP ¾ oz. apple brandy ¾ oz. sweet vermouth ¼ oz. Bénédictine 2 dashes Peychaud’s bitters lemon peel oil Created by Frederic Yarm as a mashup of the Corpse Reviver No. 1 and the Vieux Carré. Yarm has written about how adding Bénédictine and…
Daily #Cocktail Series THE COUNT OF MONTENEGRO 2 oz. Amaro Montenegro 1 oz. rye whiskey (OP) 3–4 dashes orange bitters orange peel oil In Elliott Clark’s book, “Let’s Do Drinks.” It’s built like a reverse Manhattan, but with Montenegro taking the lead. It brings warmth and soft sweetness up front…
Daily #Cocktail Series KING KONG 1½ oz. bourbon ½ oz. pot still Jamaican rum ½ oz. banana liqueur 3 dashes Angostura bitters lemon peel oil Created in 2015 by Sam Ross at Attaboy (NYC). Jamaican rum brings esters and a little edge, and banana liqueur sweetens the build with banana bread notes…
Daily #Cocktail Series PINEAPPLE NEGRONI 1 oz. pineapple distillate 1 oz. Campari 1 oz. sweet vermouth 3 dashes tiki bitters Created by Jordan Hughes. Banhez makes the distillate by fermenting fresh pineapple, then running it through an open-flame refrescadora still. It captures pineapple at peak…
Daily #Cocktail Series PUERTO RICAN RACER 2 oz. Puerto Rican rum ½ oz. apple brandy scant ½ oz. Yellow Chartreuse 1 tsp. grenadine 1 dash Peychaud’s bitters Created in 2009 by Thomas Waugh at Death & Co as part of a series of Diamondback riffs, each named after a different snake. Puerto Rican rum…
Daily #Cocktail Series PANDAN NEGRONI 1 oz. pandan-infused tequila reposado ¾ oz. Campari ¾ oz. sweet vermouth ½ oz. coconut water 1 tsp. cold brew coffee Created in 2021 by Liana Oster at the NoMad London. I came across it after making the Pandan Old Fashioned by Katsumi Manabe. Since I already…
Daily #Cocktail Series PANDAN OLD FASHIONED 1 oz. pandan-infused tequila añejo 1 oz. pandan-infused mezcal ¼ oz. coconut oolong demerara syrup 2 dashes chocolate bitters 2 dashes mole bitters Created by Katsumi Manabe at Scotch Lodge in Portland, OR. It’s an agave O.F. built on pandan infusion…
Daily #Cocktail Series QUEEN ANNE’S REVENGE 1 oz. rhum agricole blanc 1 oz. Amaro Montenegro 1 oz. fresh lime juice ¾ oz. maple syrup cinnamon, to garnish This daiquiri was created by Jason Kilgore & Richard Boccato at Dutch Kills in NYC. Agricole provides grassy, tropical depth, Montenegro adds…
Daily #Cocktail Series STINGRAY 2 oz. Islay Scotch 1 oz. Branca Menta lemon peel oil Created in 2012 by Tom Lasher-Walker at Bramble in Edinburgh. Islay Scotch brings smoke and weight, while Branca Menta adds cooling mint and herbal bitterness. The lemon oil lifts the aromatics and sharpens the…
Daily #Cocktail Series KICK, PUSH, COAST 1½ oz. aquavit ¾ oz. Suze ¾ oz. pineapple curry gum syrup ¾ oz. lime juice 5 drops saline solution Islay Scotch mist Created by Matt Marol at Deadshot in Portland, OR. Aquavit sets an herbal base, Suze brings bitterness, and pineapple curry syrup adds…
Daily #Cocktail Series BACK WHERE I BELONG 1½ oz. Amaro di Angostura ½ oz. overproof Jamaican rum (Rum Fire) ½ oz. banana liqueur ½ oz. coffee liqueur 1 oz. espresso 1 tsp. cinnamon syrup An original of mine built around a combo I love. Funky OP Jamaican rum and banana just make sense together…
Daily #Cocktail Series WRAY’S NEPHEW 1 oz. white overproof Jamaican rum ½ oz. aged rum 1 oz. pineapple juice ¼ oz. fresh lime juice ¼ oz. rich simple syrup 1 tsp. Fernet Branca This daiquiri was created by Sean Hoard at Teardrop Lounge in Portland, OR. It’s named for the Wray & Nephew rum, though…
Daily #Cocktail Series NAVY STRENGTH OLD FASHIONED 1 oz. navy strength gin 1 oz. overproof Jamaican rum ¾ tsp. demerara syrup 2 dashes Angostura bitters 1 dash saline solution orange peel oil Created by Dan Smith at Queen Mary Tavern in Chicago. Gin and Jamaican rum sound unexpected together, but…
Daily #Cocktail Series FUNKY BANANA 1 oz. cachaça 1 oz. banana liqueur 1 oz. sauvignon blanc ½ oz. white overproof Jamaican rum Created by Simon Difford in 2022 at the Clocktower in Rye, England. The name really works here. Cachaça brings grassy, sugarcane funk, while a touch of OP Jamaican rum…
Daily #Cocktail Series GREEN DEACON 1½ oz. gin ¾ oz. sloe gin 1 oz. fresh grapefruit juice absinthe, to rinse Created by Jim Meehan in 2008 at PDT in NYC. It’s a riff on the Rosy Deacon, a recipe found in Stanley M. Jones’ Jones’ Complete Barguide (1977). Meehan originally served the drink to a…
Daily #Cocktail Series TOUR LE CARBET 2 oz. rhum agricole ½ oz. Suze ¾ oz. falernum ¾ oz. fresh lime juice Created by Shannon Mustipher and found in her book TIKI. This is an agricole-forward riff on the Royal Bermuda Yacht Club daiquiri. Rhum agricole forms a bright, grassy base, Suze adds…
Daily #Cocktail Series MATCHA FLIP ¾ oz. tequila blanco ¾ oz. tequila reposado ¾ oz. Pedro Ximénez sherry ¾ oz. banana liqueur ¼ oz. rich demerara syrup 4 dashes cacao bitters ½ tsp. matcha powder 1 whole egg ground cacao nibs to garnish Created by Matt Marol at Deadshot in Portland, Oregon.
Daily #Cocktail Series HOODWINKED 2 oz. mezcal ½ oz. Aperol 1¾ oz. pineapple juice ½ oz. fresh lemon juice ¼ oz. simple syrup Created by Devin Espinosa for Djinn at Hotel Californian in Santa Barbara, CA. Mezcal brings smoky, earthy depth, Aperol adds a touch of bitter brightness, and pineapple…
Daily #Cocktail Series QUEEN ANNE’S REVENGE 1 oz. rhum agricole blanc 1 oz. Amaro Montenegro 1 oz. fresh lime juice ¾ oz. maple syrup cinnamon, to garnish Created by Jason Kilgore and Richard Boccato at Dutch Kills in NYC. Rhum agricole provides grassy, tropical depth, Montenegro adds warmth and…
Daily #Cocktail Series EL BARRIO 1 oz. tequila añejo ¾ oz. coffee liqueur ⅓ oz. mezcal ⅓ oz. Campari ⅓ oz. Punt e Mes orange peel oil Created by Paul Hammond and Priscilla Leong. An aged tequila sets the foundation, with coffee adding depth. Mezcal weaves in subtle smoke, while Campari and…
Daily #Cocktail Series TIA JUANO 1½ oz. tequila blanco ¾ oz. dry vermouth ¾ oz. Campari orange peel oil Sourced from the Café Royal Cocktail Book (1937) and described in The Madrusan Cocktail Companion as an Old Pal with tequila. Tequila replaces the usual rye, giving it a slightly brighter…
Daily #Cocktail Series LAMP LIGHT 2 oz. white rum ½ oz. banana liqueur ½ oz. Amaro Montenegro 1 dash chocolate bitters Created by Alice Reeves and published in, “That’s Amaro,” by J.E. Clapham. Rum sets the stage, while banana adds soft sweetness and Montenegro brings warm spice and gentle bitter…
Daily #Cocktail Series THUNDERSTRUCK ¾ oz. Fernet Branca ¾ oz. ruby port ¾ oz. Licor 43 ¾ oz. orgeat ¾ oz. fresh lemon juice 4–6 mint leaves Created by Matt Marol at Deadshot (now closed; Portland, OR). It’s described as being great for Fernet lovers and those unfamiliar with the herbal liqueur…
Daily #Cocktail Series PALM SUNDAY 1½ oz. gin ½ oz. dry vermouth ½ oz. Suze ½ oz. Aperol grapefruit peel oil Created in 2017 by Brandon Bramhall at Attaboy in Nashville. It sits somewhere between a Negroni and a bitter aperitif cocktail, with Suze bringing gentian bitterness and Aperol softening…
Daily #Cocktail Series COFFEE AND CIGARETTES 2 oz. Islay Scotch ½ oz. coffee liqueur 1 tsp. sweet vermouth 2 dashes mole bitters Created in 2011 by Thomas Waugh at Death & Co in New York City. It’s a riff on the Rob Roy, and as Waugh put it, he had never seen a Rob Roy with coffee liqueur before…
