Johneatsanddrinks

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Johneatsanddrinks

Cocktail photography, recipe development, and brand promotion. Specializing in imaginative cocktails where kitchen meets bar.

10/21/2026

LONG LIST, LONGER DAYS
It’s mid-October and finally feeling like Fall here in Texas. I wanted to batch up a cozy Fall stirred cocktail. The ingredient list… well, it got a little out of hand. Honestly though, this one was fantastic. And if you’re batching, the long ingredient list doesn’t seem like a huge deal.
The base is a wh***ey blend and apple brandy. The sweetness comes from ginger liqueur, a touch of maple syrup, and a cinnamon-forward liqueur (Villon). More Fall spices join with cardamom, black pepper, and Angostura. A touch of amaro and mezcal give it that extra little “something”. Don’t sleep on this one— it’s a winner!

0.5oz Bourbon
0.5oz Rye wh***ey
0.75oz Apple brandy (Laird & Company | America's First & Finest)
0.5oz Ginger liqueur (Big O Ginger Liqueur, gifted)
0.5oz Villon (Villon, gifted)
0.25oz Averna (Averna USA)
1 dash Cardamom bitters (Scrappy's Bitters, gifted)
1 dash Angostura bitters
6 drops Black pepper tincture
1tsp Mezcal
1tbs maple syrup
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Stir, strain into glass with large ice (gifted by IceBlox | Premium Craft Ice). Garnish with an orange twist and cinnamon stick. Cheers!!

10/16/2026

HONEY BOURBON
I’m in “low power mode” this week while taking a little break— so I figured I’d share some work I’ve been doing for Barenjager Honey. It’s a really nice bourbon that tastes like real honey, and works great in a lot of different cocktails. Here, we have a riff on a wh***ey sour, an old fashioned, and a sazerac. Which one are you going to try first??
Stay tuned for my first Fall cocktail of the season coming next week!
Cheers,
JEAD

10/08/2026

SUNNY DAY
I promise to have some Fall drinks to share soon, but I wanted to get this lovely daiquiri riff posted sooner versus later. I recently picked up a bottle of a Mexican rum, Charanda Blanco, which is a really interesting spirit— a mix of grassy agricole and super funky molasses. This build features this spirit and then brings in a little reposado tequila for some vanilla and earthy notes and gets its sweetness from banana liqueur. A touch of warming spices and absinthe infused with bittersweet cocoa nibs brings it all together.

1.5oz Urupan Charanda (Charanda Uruapan)
0.5oz Reposado tequila
1oz Banana liqueur (Tempus Fugit Spirits)
0.75oz Lime juice
0.25oz Cocoa nib-infused absinthe
1 dash Angostura bitters
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Shake, strain into coupe, garnish with lime wheel. Cheers!!

10/01/2026

JUMP SCARE

October is finally here: bring in the scary movies and the spooky vibes! To kick things off, I’m making a drink with Ghost Face Vodka, produced by Macabre Spirits / Matthew Lillard. This stirred drink is clean, flavorful, and fun— raspberry forward with hints of caramel and chocolate thanks to the sherry, amaro. and bitters.
I’ve been diving into scary movies lately. Any recent hits that I need to check out this month??

1.5oz Vodka (Macabre Spirits)
0.75oz Raspberry liqueur (Edinburgh Gin)
0.25oz Oloroso sherry
0.25oz Cynar
2 dashes Chocolate bitters (Scrappy's Bitters, gifted)
2 dashes Peychaud’s bitters
1 dash Saline
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Stir, strain into Nick & Nora. Express and discard lemon twist and garnish with fresh raspberries. Cheers!!
**ecolab
Drink Responsibly - Be 21+ to enjoy

09/25/2026

LITTLE ITALY
I couldn’t help but post something for Negroni Week. If I had planned better, I would have saved my post from last week (9/14), but alas. I was recently introduced to this Negroni riff created by Audrey Saunders (Pegu Club) and have fallen in love. If you haven’t tried it before, I suggest you correct that immediately. I believe these are the official specs, but I tried it equal parts as well and I liked both versions.
Oh, and this outrageous glass was a Father’s Day gift picked out by my kids. They have great taste. It seemed like a good choice for this drink, no?

1.75oz Rye wh***ey
0.75oz Sweet vermouth
0.5oz Cynar (Cynar USA
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Stir, strain into coupe and garnish with brandied cherries and an orange twist. Cheers!!

09/21/2026

STRAWBERRY/SCOTCH/BEER
I’m trying to keep the reshakes going on a more regular basis— so when I saw this b**rtail from my buddy Ryan, I had to give it a try. I made a couple of minor adjustments based on what I had on hand. First, my strawberry syrup also included rhubarb and lavender. Second, I used a red w**e barrel aged Speyside scotch, which paired great with the syrup. I also added a touch of chocolate bitters. I think an Altbier would be great here, but I used a European-style pilsner that I had on hand.
I am a huge fan of this style of drink. The maltiness of the Scotch is such a natural partner with the b**r, and the fruit/citrus notes punch through beautifully. It’s delicious!! I also want to thank Bull in China for providing the beautiful shaker tins pictured here.

1.5oz Scotch ( Shiraz cask)
1oz Strawberry rhubarb lavendar syrup
0.75oz Lemon juice
1 dash Chocolate bitters (Scrappy's Bitters, gifted)
Pilsner
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Shake all ingredients besides b**r until chilled. Strain into pilsner glass with ice and top with b**r. Cheers!!
**rtail

09/14/2026

PINK NEGRONI
In my opinion, there will never be enough Negroni riffs… because I pretty much like them all, and the template is so straightforward. This drink probably belongs on a Spring or Summer menu, but I would have no qualms drinking it year round. The idea is a floral-leaning, juicy riff, bringing in strawberry/rhubarb to match with a lighter bitter profile. I love using Bitter Bianco when I’m looking for some subtle floral notes.
The backbone is an amazing gin from Waterloo Gin Company (I’ve done some work with them before but this drink is all me!). There is a rich botanical profile here that includes rose/floral, ginger, and citrus— all which work beautifully here.

1oz Gin (see above)
0.5oz Campari (Campari Academy US)
0.5oz Bitter Bianco (Luxardo USA)
0.5oz Sweet vermouth
0.5oz Strawberry rhubarb lavender syrup
1 dash Lavender bitters (Scrappy's Bitters, gifted)
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Stir, strain into coupe. Garnish with a lemon twist. Cheers!!

09/08/2026

PEACH FOR THE SKIES
It’s still prime peach season here. I let a couple peaches get too ripe, so I turned them into a syrup along with some garden basil (200g chopped peaches with skin +
175g white sugar + large handful fresh basil; stir roughly and refrigerate overnight. Mix in 75g water and strain. Bottle and refrigerate).
The drink is a daiquiri build using aged and coconut rums (coconut and peach are so good together!). There’s a touch of Galliano and Jägermeister, which add vanilla and herbal notes including a little anise that is great with the basil.
Photography note: experimenting with illuminating the background with a second flash + color gel projected onto a diffusion screen.

0.75oz Coconut rum ()
1oz Aged rum (Chairman's Reserve Rum)
0.5oz Peach basil syrup
0.25oz Galliano (Galliano Cocktails Official)
0.25oz Jägermeister (Jägermeister USA)
0.75oz Lime juice
1 dash Saline 20%
2 Basil leaves
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Shake, strain into coupe, garnish with fresh basil. Cheers!!

08/31/2026

DECLUTTERLY PINK
Over time, my fridge accumulates quite the eclectic collection of syrups, infusions, etc. Eventually, I get to the point where I’m forced to address the clutter. Usually this means playing a favorite game of mine: make a fridge-clearing cocktail. Nothing like a little incentive to spark some creativity.
Today’s cocktail combines a beet-infused bacanora (see post 3/23/26) and watermelon syrup. I brought in a little funk with rum clarin and a rich bittersweet depth with an amazing amaro from my friends at SennzaFinne Libations. Besides the gorgeous color, this drink turned out really tasty— definitely one that comes together as a complete “whole” instead of distinct parts, with a complex flavor profile that includes earthy, juicy, funky, bittersweet, and rich while still feeling refreshing.

1oz Beet-infused Bacanora (Kilinga Bacanora, gifted)
0.75 Always Amaro (SennzaFinne Libations)
0.5oz Rum clarin (Saint Benevolence Rum)
0.5oz Lemon juice
0.75oz Watermelon syrup
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Shake, strain into coupe and garnish with fresh mint. Cheers!!

08/25/2026

JOHNNY COFFEESEED
It’s National Wh***ey Sour Day! Three points if you already knew this obscure fact. To celebrate, obviously we’re making a riff on the classic. It starts with a nice coffee-infused wh***ey and brings in some hints of Fall with apple and maple syrup. A little amaro helps add sweetness and ties the maple and coffee together really nicely.
Photography note: I’m usually more of a soft light kind of guy, but lately I’ve been playing around more with hard light/shadows. Which do you prefer? See the poll below!

1.5oz Coffee wh***ey (Centerfire Spirits | Centerfire Distillery, gifted)
0.5oz Apple brandy (Laird & Company | America's First & Finest)
0.5oz Amaro Meletti (Ditta Silvio Meletti)
0.75oz Lemon juice
1 barspoon Maple syrup
2 dashes Angostura bitters (House of Angostura)
1 dash Orange bitters
1 egg white
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Shake all ingredients without ice, then add ice and shake until chilled. Express and garnish with a lemon twist. Cheers!!
***eysour ***eysourday

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