I'm thankful for my lifestyle as a food and cocktail photographer, the passionate people I collaborate with everyday, and thankful for not being set on fire at last night's shoot with Hot Tub Teddy (@str8profit) at @BitterTruthMiami. 😂 Have a great Thanksgiving, ya'll! The one year anniversary of 52 Chefs is Saturday, and I plan of overwhelming your feed with posts n' thangs. Big thanks to everyone who supports my wave, I couldn't do it without you all. 👌🏽🔥👌🏽
Wait for it...Flair bartending on a whole new level🤯😂...one of my followers from India sent this to me and I had to share...amazing! 🙏🏻: @foot_ft_love
Follow 👉🏻 @licensed_to_distill & Learn How To Craft Amazing Cocktails From The Best Bartenders & Mixologists In The World 🍸🥃🍹
Happy Thanksgiving 🎉
This drink is inspired by the thanksgiving meal (there's no turkey in there though 🦃, next year maybe), and made possible by the gorgeous cranberry & blood orange liqueur I was sent by @cranesdrink
I'm thankful that:
a) what I imagined for this garnish actually worked.
b) that although I'm not eating a #thanksgiving meal this evening, I get to see loads of yours on IG.
c) I can drink this tonight...and boy is it delicious.
• 40ml @a2distilling Fox River rye whiskey
• 20ml pumpkin water (pressed from baked pumpkin chunks)
• 15ml @cranesdrink cranberry & blood orange liqueur
• 5ml lemon juice 🍋
• 5ml @monin_uk orgeat
• 2 dashes @angostura_uk bitters
• rinse of @chartreuse.fr green
• squeeze of fresh OJ 🍊
👉 Shake all ingredients except chartreuse with ice and strain into chartreuse rinsed glass. Garnish with what I'm going to call a "citrus helterskelter". Ask the drinker to squeeze the orange wedge into the drink before tasting.