High Proof Preacher

07/15/2026

06/02/2026

It’s that time again, is right around the corner! I’m excited to head back to Industry City June 9th & 10th for one of my all-time favorite bar industry events. I’m also excited to be leading a “cocktail content” workshop on Day 1 @ 4pm at the workshop stage 👀 so come hang, and snap some cocktail photos with me!

Use HIGHPROOFPREACHER25 for 25% off your one or two pass!

06/02/2026

Lots to get done today, but we still gotta bang out a quality Old Fashioned… that’s what Mondays are for. Pulling down that extra tall Volcan bottle off the top shelf for this one, and even though I referred to this as “quick and dirty” it is anything but. Let me know if you try it out and whether or not you sub out any ingredients. I always think it’s fun hearing how you all adjust and what you come up with! 🫶

Also it was super fun mixing this one up LIVE with the Cocktail Club. Monday got even more fun with this crew!

065. Q U I C K S T U D Y
O L D F A S H I O N E D
—
1 oz Tequila XA
1 oz Mexican Corn Whiskey
½ oz Crème de Cacao
6 dashes Orleans bitters
Lemon zest

Combine ingredients and stir with ice. Strain over a large cube 🧊 Flame a lemon peel and garnish.

05/29/2026

Okay, this was after therapy 😅 But seriously, pineapple + coffee is the sh*t. So it’s about time we took the Carajillo in this direction.

05/26/2026

What do you do? Are you into it, or not so much?

Passion fruit + cacao + tequila really hits for me personally… then a little Cynar too?! Good night. But I’m also the guy who will dip his fingers in your drink and clean your glass with my own breath 🌬️ So what say you?

05/19/2026

Are you into it or nah? This is one of my favorite modern classics, and quite possibly the best Mezcal cocktail 🧡🥂

05/18/2026

An Old Fashioned… for me? So nice of you to ask 🥃 You know I love the weird stuff (and will keep the weird stuff coming) but I keep it pretty darn classic most of the time.

Aromatic + Orange bitters.
Nothing too fancy, I usually roll with Angostura or occasionally I’ll use Regan No. 6 for the orange. No muddled fruit please, this ain’t a supper club in Wisconsin.

Rich simple syrup.
Muddling a sugar cube with water is just a lazy way of making syrup. Prepping a rich cane syrup ahead of time (or better: a rich Demerara syrup) is the way to go here.

Rye whiskey.
As you know, any spirit will do. But in general, I’m a rye guy and something at 100-proof is usually the sweet spot 👌

Ice.
I’m not a “big cube only” person. A few nicely packed 1” cubes are fine too. But these 2 x 2.5” tall cubes from are perfection in an Old Fashioned.

Orange zest.
Don’t muddle fruit into your Old Fashioned. Express the oils from the peel on top, trim off the rough edges and garnish with the twist.

05/13/2026

Curiosity and a beginner’s mindset are required. If your first instinct is “That’s not what I personally know or have experienced, so it must be wrong!” then please show yourself out 🫡 Now the rest of us can enjoy some bangin’ Mai Tais together.

05/10/2026

Spent the better part of last week in a 300 year old hacienda in Jalisco, and I genuinely didn’t want to leave. I friggin love stone archways, open courtyards, and I’m a slt for hand-painted tile 😍 So yeah, Hacienda la Gavilana is one of my favorite places.

Grateful to for bringing me out here once again. This is their home, and a physical manifestation of the hospitality at the center of their brand. I’m already dreaming about my return.