Thank you all for sticking around. We have completed our relocation and we are enjoying a well-deserved holiday in Italy 🇮🇹 It's been a crazy ride trying to work, move between two houses and keep up with everything. It was a hard time as we lost our dog during this time, and this made a mark on my kids. I've also decided to step down from my active bartending job and move to a daytime job. I hope it will help me spend more time with my family and be able to film and engage more with all of you. Once we return from our holiday, I'll set up the studio and return to filming. I can't wait to see you all.

I know many of us make clear ice (directional freezing). I personally had a challenge in storing. Sure zipper bags (ziplock) work but after several months they get “snow” in them(still usable with tempered to room temperature). To address this I make small batches or vacuum seal them (we all see videos about them). I don’t really like the vacuum heat seal because of the waste(throwing the bag once open, even if making smaller bag there is waste more waste then I like). Recently found reusable zip vacuum bags. They work quite well. Bunch of pros for them. Inexpensive, the vacuum pump can be a manual or battery pumps (great if camping and wanting to redone a seal on snacks, or dehydrated garnishes), come in a variety of brands and size, small in space (even the pumps are tiny). I am not promoting a brand/product but a type of product that maybe you have not seen. Con: The reseal is great when bag is at room temp so not for grabbing one ice cube and putting the rest back. For that I store in the ziplock style bags. But using small bags holding a few ice ball, spears etc. make them last a long time and allows to make bigger batches when time permits. Can be finicky to start the air extraction, Tips: flat surface works best to start the seal. Once sealed press the valve all around to firmly reseal (it’s a sticker). When washing press the seal before adding water and soap. Just another guarantee the sticker is stuck. Careful opening, it’s easy to use hulk force and destroy the zipper ends. Any who just thought I’d share in case this is something others may not have seen. And useful for other stuff.

My Bacardi Legacy contest entry back in 2018. I made it to the top 10 in my region, but got beat by a fellow Boston bartender. 2 oz Bacardi Ocho 2 dashes Chinese 5 spice tincture 1 oz acid adjusted grilled pineapple juice .75 oz hawthrone berry tea syrup 1 oz coconut water Garnish with a anise pod

Recipe found in the 1930 Savoy Cocktails book. The name caught my eye and as I read the recipe it led to think about the Aqva Lvce even though it asks for Old Tom Gin. The gin has a strong enjoyable cumin and bay leaf aspect making it quite unique. The overall cocktail 🍸 is dry, crisp notes of juniper, white wine, citrus, fennel, coriander, orange 🍊 pith, white balsamic vinegar, and lingering hops and cumin from the gin. The bite from the lemon 🍋stuffed olive 🫒 perfectly pairs. Separate lemon oil and olive would still be wonderful. 😋 Old Tom Gin provides a sweeter profile. Deep Sea Cocktail 1 Dash Absinthe 1 Dash Orange Bitters 1.5 Oz (45ml) Dry Vermouth 1.5 Oz (45ml) Old Tom Gin (sub Aqva Lvce ) Olive And Lemon Peel

Recipe found in clapham cocktails Beyond Campare book 📕 Campari and creamy coconut 🥥 are a great pairing, showcased perfectly in this libation. Sweet coconut 🥥 flesh, bitter citrus peel, followed by caramel/agave, juicy oranges 🍊, White pepper, zesty lime 🍋‍🟩 The coconut milk coats the palate allowing the flavours to linger. Super refreshing on a lazy hot summer day. 😋 Instead of simple syrup I went with a coconut syrup to further layer coconut 🥥 into the mix. Not required but if you have it it’s worth experimenting. Campari Coconut Margarita 2 oz (60ml) Tequila 1 oz (30ml) Campari ¾ oz (22.5ml) Cointreau (sub local ) ¾ oz (22.5ml) Fresh Lime Juice ¾ oz (22.5ml) Coconut Milk ½ oz (15ml) Simple Syrup (sub coconut syrup ) Dehydrate Lime Wheel