Count Me In Cocktails

09/13/2026

Two fall cocktails!

First: Toasted Orchard

Recipe:

• 1oz Basil Hayden Dark Rye

• .5oz Talisker Peated Scotch

• .75oz Walnut Orgeat

• 1.5oz Acid Adjusted Apple C***r

• 2 dashes black walnut bitters

Topped with a baking spiced apricot vegan whipped cream

Second: Amber Sundown

Recipe:

• 1oz Spiced Apricot Mezcal Cordial

• .75oz Amaro Nonino

• .75oz Lemon Juice

• .5oz Burnt Orange Syrup

• .5oz Vanilla Syrup

• 4 dashes toasted almond bitters

• 6 dashes fee foam

09/05/2026

Mezcal and Sake are a pairing made for each other.
This cocktail is made with two base spirits, mirin, yuzu, and walnut orgeat— topped with a coconut oolong tea and yuzu whipped cream (vegan of course!)

08/09/2026

The Caipi Bianca! A fun twist on a white Negroni and a Caipirinha with a twist of yuzu liqueur!

08/08/2026

Working at Ocean House in Watch Hill, RI is an absolute blast! I love how I am able to make such beautiful cocktail creations everyday! Come in to try some!

04/06/2026

Working on a global garden martini with notes of tomato, pandan, and huauzontle! I will soon be topping this martini with a basil air on top!! Here is it in the works!
Recipe below:

Global Garden Martini

• Blend 4 tomatoes and 1 stalk of huauzontle with 1/2 cup water
• Strain out solids
• Run remaining liquid through a coffee filter
• Add 37% of the volume of the liquid in lime juice to the mixture
• Clarify in a mixture of coconut oil and coconut cream/milk to clarify

• 2oz Global Garden Mixture
• 1oz simple syrup
• .75oz pandan liqueur
• 1.5oz Revitalist or Citadelle Gin

02/13/2026

So excited to be competing in the ‘Art of Restraint’ cocktail competition hosted by Gioia Bar in New Haven, CT— sponsored by Campari!
Hope to see you there on Tuesday the 17th of February @ 6:30pm at the rooftop bar!

10/14/2025

Trying to make a cocktail with homemade pistachio orgeat. The syrup is very sweet, floral, and rings lightly nutty notes (lighter than traditional almond orgeat).
I believe it needs a complex spiced alcohol to compliment the light nuttiness and overall flat tones and an acid (of course) to balance the sweetness.
I tried a brandy aged in oak barrels and found that a split base with white rum worked decently, but could be better.
Lime is the obvious choice for me, but I am super open to other acids for balance.
I am also super open to riffing classic cocktails, but don’t want to simply work with a pistachio mai tai or pistachio army & navy!
Let me know if you have any thoughts, comments, or suggestions!!

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09/30/2025

Before it gets too cold outside, let’s enjoy a banana upside-down mai tai!

09/29/2025

Calling all drink lovers and taste testers! I want to start publishing my recipes but would love to have some of you try them out first!! Let me know if you’re interested and send me a DM!!