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Very fortunate to be able to do what I love 24/7. Had a blast doing a mindful tasting at Austin for the staff and members. Looking forward to seeing what the new year brings!

Thank you for the 📸

Thankful everyday for these two ❤️🙏

Love my family, friends, neighbors, my work just thankful for everything and everyone.🙌🏾
Hope everyone has a great Thanksgiving in some way shape or form!

Looking forward to showcasing this delicious cocktail at Ciclo restaurant for Mexican Independence Day. The event will take place September 16th at the Four Seasons Austin. Feel free to stop by and enjoy curated small bites,desserts, and of course plenty of Mezcal.

INGREDIENTS

1 oz / 30 ml The Lost Explorer Espadín
0.5 oz / 15 ml Campari
0.5 oz / 15 ml Cynar
1 oz / 30 ml Vermouth Rosso
Two drops black lemon bitters
Flamed orange oil and orange slice
METHOD

Stir all ingredients together with ice. Strain into an old fashioned glass filled with one large ice cube. Garnish with an orange slice and a couple drops of flamed orange oil. Induct as your new go-to.

Recipe by:

How the night started to how it ended..🥃❤️ Thank you Here Nor There for putting together this trippin on agave event. Had an absolute blast.

I wanted to have something relaxing and bright without it being too sweet. I Had some grapefruit oleo left so I made it work with this old fashioned riff.

“Que Pasa”

Mezcal 2oz ( )
Grapefruit Peel Óleo .25oz
Grapefruit Bitters 3 Dashes
Rhubarb Bitters 3 Dashes
Grapefruit Swath

It’s always an absolute pleasure to share bespoke moments with complete strangers. This was at Cine Las Americas International Film Festival showcasing talented Latinos who produced very special short films.

Looking forward to a fun night at . We will be doing an agave flight with pairings and two cocktails. Don’t miss out June 27th 6-8pm. Get your tickets while you can.

“Ta Cabron”

Mezcal
Gin
Suze
Fresh Lime
Ginger Beer
Peychaud’s

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Happy Cinco De Mayo to everyone! Hope y’all get to indulge responsibly. I’ll be celebrating with my new little family but soon with plenty of Mezcal and Tequila, and whatever else. ¡Salud!

Nothing like sipping Mezcal out of a copita with high quality agave in it! If you happen to be in Austin stop by at The Proper Hotel and go to and ask for the flight.

Accompanied with:

Espadin / Tobala / Salmiana

Orange Slices with a sprinkle of house-made tajin

Grapefruit Slices with a sprinkle of house-made hibiscus pink Himalayan salt

Cucumber Slices with a sprinkle of house-made Aleppo pepper Salt

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With Earth day around the corner, I’m thrilled to spotlight the planet we call home with an interactive specialty cocktail experience. A partnership with at . If you happen to be in Austin make sure to stop by Ciclo April 22nd.This Cucumber Refresher is the vibe that will be shared through a glass. I’ll also be sharing our range table side with some tidbits on the history of Mezcal and it’s ties to our ethos and our ongoing sustainability efforts.

Black Pepper Agua de Pepino
The Lost Explorer Espadin
Fresh Lime Juice
Agave
Saline
Orange Bitters
Garnish Cucumber Ribbon
Volcanic Black Salt

Happy National Cocktail Day! Looking forward to seeing this cocktail go live for Earth Day April 22nd. I’ll share the location soon.

Cucumber Black Pepper Agua De Pepino -1.5oz
Espadin -1.5oz
Fresh Lime Juice - .75oz
Agave - .5oz
3 Dashes Orange Bitters
2 Dashes of Saline Solution
Volcanic Salt Rim/ Cucumber Ribbon

Happy National Bartender Day! Had to pull out an OG picture. Hey I’m still a bartender at heart❤️🙏🤘

Cheers to all my fellow bartenders out there in the wild🥃

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If you need a mid week pick me up...Save this recipe and try it out!🥃

“Si Please”

Mr. Black 1.5oz
Sandeman Port 10yr 1oz
Vida Crema De Mezcal .5oz
Nixta Corn Licor .5oz
Shot of Espresso
Sprinkle of Cinnamon

It’s Negroni week and Hispanic heritage month so I had some fun with this one. I wanted to experiment with Gin and Mezcal for this concoction since they never fail me in other creations . Just have to play around with the right ratios that fit what your going after. Here the Gin is the front runner and I wanted to have the Mezcal add crisp and tropical notes to add to an already juicy and savory Gin. The Amaro adds a touch of sweet and tropical notes that the fiero’s savory and bitterness balances it out. The cucumber bitters and pinch of salt adds that quench to drink more.

Botanist Gin 1.25oz
Mestiza Negra .5oz
Heirloom Pineapple Amaro .5oz
Martini Rossi Fiero .75oz
Cucumber Bitters 3 Dashes
Pinch of Flaky Salt
Stirred/ Chilled Coupe
Garnish:Cucumber Ribbon
Garnish Lemon Swath
Served Up

“Watermelon Smasher”
Simple to make easy to sip🥃

1.5oz Bourbon Four Roses Bourbon5oz Aperitivo Nonino
1 Lemon75oz Simple
5-6 Chunks of Watermelon
2-3 Leaves of Basil
Muddle
Garnish: 3 Watermelon Balls
1 Basil Leaf

🍹

Strawberry Guava Mai Tai

4oz Trader Vics Mai Tai Mix
One Whole Lime
One Sliced Strawberry (Muddle)
1oz Guava Juice
1.25oz Aged Rum
1.25 Light Rum
Ice / Shake well/ Garnish with a mint bush cheers my friends! Let me know what you think!

Suns out copitas out drink some Mezcal!
Easy as that😎

Stock up on some Mestiza for the hot summer season. If you want to get a bottle or two let me know I got you!

Happy National Bourbon Day! It has been super hot lately and I like to have bozzy cocktails that wont get watered down too quickly.

2oz Bourbon75oz Ginger Honey Syrup
1 Lime
3 Mango & 4 Pineapple Chunks
2-3 oz of Gingerbeer
Ice and Blend Mint Garnish

“Daq Daddy” in mini photoshoot form🤌 This is a little take on a Daiquiri that uses the extra syrup that is in the containers of our favorite maraschino cherry brands.

Plantation Pineapple Rum 2oz
Luxardo Liqour .5oz
Fresh Lime Juice 1oz
3 Barspoons of Syrup from your cherries container
8-10 Muddled Mint Leaves
Maraschino Cherry Garnish
I used Starlino Cherries 🍒

Happy my friends! So happy to be doing work with . This cucumber grapefruit gin is crisp and refreshing that I wanted to keep it simple on this spec. It comes from Oregon and is infused with cucumber and grapefruit to bring a crisp and complex layer of flavors alive.

2oz Wild Roots Cucumber Grapefruit Gin

Fever Tree Ginger ale

Blood Orange and Rosemary Garnish

Pour yourself a glass of something you enjoy! I personally enjoy supporting the homies and their endeavors whatever it may be. Shout out to and familia for this beautiful reposado. It’s nice to see your friends grow, it’s even nicer when it tastes delicious!
Love that this has three different barrels incorporated in their process instead of just one in most cases. Its’s a blend of American oak, French oak, and French Acacia for up to 6 six months.🤌🙏🥃

Happy Cinco de Mayo y’all! Not posting a cocktail spec because this right here is why we celebrate Cinco de Mayo. Sure this might look like another spirit bottle but it’s more than meets the eye. This right here is a beautiful spirit made from raisins and dried up fruits. That has more than a century of history behind it. My heritage comes from Puebla and this bottle was given to me by my grandma who is unfortunately no longer with us.

READ BELOW TO LEARN MORE THIS SPECIAL BOTTLE.

La Pasita, located in the central neighborhood of Los Sapos, is one of the oldest and most famous canteens in Puebla. It was inaugurated in 1916 by Emilio Contreras Aicardo, whose son is the current owner, and they have been attending to clients for more than 60 years. The place was originally a grocery store named El Gallo del Oro, but a few months after its opening, the owner decided to turn it into a liqueur bar. He invented a drink that gave the establishment its current name: pasita – a sweet liqueur made of raisins, served in a caballito (tequila glass), and decorated with a cube of fresh goat cheese and a raisin stuck on a toothpick.

There are several reasons why the tiny bar without tables and chairs became a popular meeting point. One of them was a competition that encouraged clients to drink 100 cups of pasita. The person up to the challenge would get 1,000 pesos and a blank bill for life. According to the owner, only one person has managed to win the prize in more than a hundred years. Unfortunately, the winner wasn’t able to collect it. Locals say that his wish was to be buried in the bar if he didn’t survive the competition – and his desire has been respected. Today, there’s still a worn and faded sign inviting others to try to break the record.

Another reason why the bar became famous is its particular way of serving the pasita. Legend has it that bartenders served a specific amount of pasita according to the number of blocks the client could walk after having the drink without falling over and passing out. So, regular customers who already knew their capacity would order: “Pasita for three blocks, please.”

I enjoy a good sour every now and then. Something light and pleasant like a nice piece of chocolate.

“George of the Jungle”

Selvarey Rum -2oz
Coochi Americano - .75oz
Peach Simple - .75oz
Fresh Lemon Juice - 1oz
Eggwhite
Dehydrated Peach

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A good Americano is always yum whenever you want something boozy and refreshing. A good soda water or sparkling mineral water with plenty of bite will cut through the bitterness of an aperitivo and a rich vermouth, rendering the drink refreshing and thirst-quenching.Here is my take with what I have at home.

“Day Breaker”

Select Aperitivo 1.25oz
Heirloom Pineapple Amaro 1.25oz
Topo Chico Lime Top Off
Orange Swath

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RIND is doing a spring cocktail contest so I did what I could with what I have.

“Sandía Boracha” “Drunken Watermelon”

Mezcal 1oz
Blanco Tequila 1oz
Licor 43 .75oz
Lime Juice .75oz
Watermelon Basil cordial .75oz
Firewater Bitters 3 Dashes
Top off Topo Chico
Dehydrated Watermelon
Basil Leaves

🍹

Happy Amaretto Day! I love a great Amaretto sour but sometimes I don’t want that. So I’m sharing my side spec for an old fashioned. This has all the right flavors if you like nutty, viscous and boozy cocktails without overdoing it.

“Dude Where is the Bourbon!”

Disaronno 1.25oz
Buffalo Trace Single Barrel 45% .75oz
Cointreu Noir .5oz
Regans Orange Bitters 2 Dashes

Winnie wanted to show off her pup cart!🤘🤣She’s super excited to learn how to make puptails! I’ll be showing her what I know so watch out for her. She’s building her collection.

Happy Easter everyone! Hope everyone is having a good day. Todays recipe is brought to you by my grandma who loves nothing more than a good box of Peeps.

“The Peep Show”
Rum Haven 2oz
Orgeat Marshmello Cordial .75oz
Lemon juice .75oz
Pineapple juice .5oz
Cranberry .5oz
Top off Prosecco
Peep Bunny Garnish

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Happy Hump Day! Here is a little pick me up for y’all looking for some help. It will be creamy, boozy, and flavorful!

“Billy Goat”

Vodka-1.5oz (Reyka) (Your Choice)
Cold Brew Liquor -1.5oz (Jumping Goat)
Bourbon Cream -1oz (Buffalo Trace)
Pecan Brown Sugar syrup -.5oz
Cardamom Bitters 3 Dashes

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