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10/12/2026

Beach Mojito. Swipe for recipe.

Made with apricot liqueur instead of peach. The blue curaçao was meant to float but ended up in the deep end. Next time I’ll stir a splash of vodka into the curaçao so it’s light enough to float.

It was still tasty. I’ll take it.

Straw with Naya the baby sea turtle from Surfside Sips, code SHAKENUP for 20% off

Pearl diver glass from Viski, code SHAKENUP for 15% off

Recipe from Reàl (Reàl Infused Exotics)

09/24/2026

Luau Daiquiri, a 2008 Jeff “Beachbum” Berry creation for the Luau restaurant in Beverly Hills. My garnish came down to whatever was blooming on the deck. This time it was borage.

The pool has been green and off-limits since August. I threw shock at it over and over with almost nothing to show for it. Eventually we opened up the filter and found the problem: it was badly underfilled, so the algae was cycling right back into the water. A hundred pounds of fresh sand did what weeks of chemicals couldn’t.

The water will be swimmable once the chlorine drops to a safe level. That probably leaves about two days of warm weather to enjoy it. The Finns solved this problem long ago. Heat up in the sauna, then jump into something cold. If only I had a sauna on the deck, my pool season would never have to end.

Swipe for recipe.

09/17/2026

I love the banter between Geddy and Alex…Rush Golden Ale is really good, too!

09/09/2026

Scotty Goes To Ipanema

An original by Tim Kirkland, built as a friendly challenge for someone who claims not to care for cachaça. He calls it a poolside sipper, and he’s right, though I’d enjoy the view more if my pool weren’t such a green mess right now. The poppy is much nicer to look at.

2 oz Silver Cachaça (Novo Fogo Organic Drinks)
3/4 oz Lime juice
1/2 oz Licor 43
1 bar spoon Demerara syrup (Liber & Co.)
2-3 dashes Foaming bitters (Ms. Better’s Bitters)
1-2 dashes Tiki bitters (Elemakule )

09/06/2026

The High Five. A gin-based riff on the Hemingway Daiquiri, created by Alex Day (Alex Day). Aperol adds a bitter edge that plays well against the grapefruit. Perfect for sipping on the deck.

The garnish is Feynman’s high five to himself. He would’ve extended the same courtesy to his second cousin once removed, suki, during her visit, but she left a deuce right in front of the robovac charging station. That’s a hard no on the high five.

Tattoo coupe from Hither Lane

Swipe for the recipe.

09/02/2026

The Cry Baby. Created by bartender Bradleigh Mobley at Bayonet (B A Y O N E T), a raw bar and seafood spot in Birmingham, AL. This playful, pink sipper is tangy and sweet without being cloying.

Cry Baby

1½ oz tequila
1½ oz Nerd syrup
¾ oz fresh lemon juice
½ oz Italicus

Shake with ice, strain over fresh ice, garnish with Nerds Gummy Clusters on a pick.

Nerd Syrup

1 cup sugar
1 cup water
¼ cup strawberry & grape NERDS
Pinch of kosher salt

Feynman and I are keeping each other company on the deck this week. The pool’s been sidelined by an algae situation, so porch sipping it is.

Braque crystal rocks glass by Viski (15% off with SHAKENUP)
Blue ripple straw from Surfside Sips (20% off with SHAKENUP)

08/30/2026

Happy Mai Tai Day! Skipped the traditional 1944 this year and mixed up a Well Oiled Mai Tai instead. Didn’t think I’d like it as much… but I rike it a rot. Hate to admit it, but I might like it even more than the original. Falernum swaps in for the orange liqueur, plus a couple dashes of Angostura bitters for good measure.

2 oz Caribbean blended rum aged 6-10 years (Appleton Estate 12 Yr, Appleton Estate USA)
1/4 oz falernum liqueur (John D. Taylor)
1/2 oz orgeat (Liber & Co.)
3/4 oz fresh lime juice
2 dashes Angostura Aromatic Bitters

Served in a Mai Tai glass from Trader Vic’s Hospitality Group, sipped through a bamboo straw from Surfside Sips (code SHAKENUP for 20% off)

Adapted from a drink by at Kuckoo Boutique Bar in Newton-le-Willows, England. Basically a Mai Tai and a Corn & Oil had a baby, with falernum standing in for the triple sec.

08/27/2026

Today is Women’s Equality Day and National Dog Day. I went to the Philip Greene book, Cheers!, to help me decide on the cocktail for today. For August 26th, he selected The Nineteenth, to commemorate the adoption of the 19th amendment. It’s a nice drink and I love the history behind it.

1½ oz light rum
⅔ oz crème de cacao
⅔ oz fresh lemon juice
⅓ oz bianco vermouth
1 tsp Demerara sugar

I added a spritz of lemon-orange oil and a calendula garnish.

Cocktail glass: Sisterly Drinkware, a women-owned company, seemed fitting today.

08/20/2026

The Premiere Mai Tai, adapted (Difford’s Guide | For Discerning Drinkers) from a 2019 recipe by Will Elliott (William Elliott) at Maison Premiere in Brooklyn.

30 ml (1 oz) Vieux agricole Rhum (Rhum J.M USA)
30 ml (1 oz) Lime juice
22.5 ml (¾ oz) Orgeat (Liber & Co.)
15 ml (½ oz) Caribbean blended rum, aged (I used Ron Del Barrilito Puerto Rican rum, just because it was looking at me)
15 ml (½ oz) Orange Curaçao ()
7.5 ml (¼ oz) Blackstrap rum (Cruzan® Rum)
7.5 ml (¼ oz) White overproof rum (Wray & Nephew Rum® - US)

Garnish calls for mint, orchid, a quarter orange wheel, and a red maraschino cherry. Swapped the orchid for chamomile, since that’s what’s currently blooming in the deck containers. The orange wheel quarter came out looking like a carrot and the cherry like a cherry tomato. Salad anyone? Straw is the puffer fish from Surfside Sips, 20% off with code SHAKENUP.

Swipe for the unfiltered original image. (Oops! Picked the wrong image. That one is filtered, too)

08/12/2026

Nice lunch with my sister-in-law (Sio Shelton) today at the vegan diner, Sealevel City Vegan Diner. This is my 3rd visit in less than a week and everything has been amazing! First pic is a lavender lemonade mimosa, swipe for the fried “shrimp.” I’m not vegan and I love shrimp, and this nailed both the taste and the texture. Also grabbed some buffalo wings (with sugar cane “bones”) to go for later. Can’t wait to dig in.

Address

140 Hays Ln Unit 140
Wilmington, NC
28411

Website

http://www.shaken-up.com/

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