Blood of the Scorpion

Distillerista-Thirty3Club-Blood-Scorpion-Title{ my favorite DOF glasses }

Who doesn’t love a classic spicy-citrus cocktail combo? They’re sweet and tart with just the right amount of spice. This seriously delicious blood orange & scorpion pepper cocktail definitely hits the mark and was just featured in cocktail subscription service Thirty3Club’s May Cocktail kit. If you’re not already familiar with Thirty3Club be sure to check out my previous post for everything you need to know!

Quick refresher: Thirty3Club is a monthly cocktail subscription service that delivers everything you need to make 4 delicious craft cocktails at home right to your door. (If Blue Apron and Birchbox had a baby, it would be Thirty3Club)




  1. Using the jigger, measure the following and add into the mixing glass: grapefruit syrup, blood orange juice, lemon juice and vodka
  2. Add ice to the mixing glass and place the shaker on top by giving it a firm tap (remember to test the seal). Shake vigorously for 10-15 seconds, allowing the mixture to go from one end of the shaker to the other.
  3. Separate the mixing glass by applying a firm tap where the glass and shaker are no longer flush, then pour the contents, ice and all, (without a strainer) into the rocks glass.
  4. Garnish with a slice or two of blood orange and enjoy!

*To make your own grapefruit syrup, dissolve 1/4 cup of superfine sugar in 1/4 cup of fresh grapefruit juice. Once sugar is fully dissolved, you’re good to go! Store any leftovers in a sealed container in the fridge for up to 3 days.


Thank you to Thirty3Club for sponsoring this post. You can find an instructional video showing how to make this drink and more information about the Blood of the Scorpion’s origins here.

Want your own box? Subscribe to Thirty3Club here.

Spirit Review: Leopold Brothers Aperitivo


Introducing a new series, Distillerista Spirit Reviews! All spirits featured in this series are products I’ve personally purchased to try unless stated otherwise.

Product: Aperitivo Liqueur

Distillery: Leopold Brothers of Denver, CO

Category: Italian style Bitter Liqueurs

ABV: 24% or 48 proof

Price: $30

Tasting notes: Plenty of the traditional bitter goodness you expect but softer and more pleasant than Italian favorites Campari or Aperol. Complex and balanced thanks to bright citrus flavor and pleasing floral qualities. Full of flavor and absolutely gorgeous color.

Ideal cocktail pairings: An American Negroni with Leopold Brothers Navy Strength Gin is an obvious choice. I’m also loving it in Boulevardiers at night and Spritzes by day. Try it splashed into my famous gin punch for something unexpected.

Similar products: St. George Spirits has recently released their version of this addictively bitter spirit, Bruto Americano. I haven’t had a chance to try it yet but let’s be honest, when has St.George ever f’ed anything up? Definitely worth checking out.

Final thoughts: A stellar American version of a beloved Italian product. I’m definitely keeping this one in heavy rotation, as evidenced by the half empty bottle above.

3 min read: A Guide to Italian Bitter Aperitivo Liqueurs, Punch.

{ You might also like: Peach Craft Spirits & Guide to American Vodkas }

A Beginner’s Guide to Mezcal: Part 2



Short answer: it’s really that good.

The vast majority of tequila production has, over the decades, become a thoroughly industrial process, with the big dominating producers cutting every corner available in service of making a low-quality spirit that can net their corporation the most amount of money.

To be clear, there are brilliant tequilas being made today by dedicated and passionate individuals all over Mexico, but those aren’t the ones people have heard of. The ones people have heard of are the ones in the supermarket, on which you had that terrible experience in college that still makes you hesitate to drink tequila to this day. As we like to say: there’s no such thing as a bad tequila experience, only an experience with bad tequila.

Enter mezcal, which thus far is relatively untouched by the hungry capitalistic maw. Mezcal yields are measured in hundreds of bottles, not millions of cases. They’re distilling out of clay pots and tree trunks south of the border. In tequila there are only two or three brands that still crush all their agaves with the traditional volcanic stone, while in mezcal that’s the norm. A small minority of quality minded tequila producers still slow-cook their agaves to render the sugars, while literally every single mezcal producer still does.

That’s why mezcal is so exciting. We cocktail enthusiasts want more flavor, not less, and mezcal has a complexity and a dynamic nature that no other spirit can touch. There’s no cheats, no shortcuts, no bottom line nonsense. It’s generations of tradition, hand harvested, packed on burros and walked down mountains to ferment and distill, and completely isolated from marketing budgets and board meetings. It’s been made the same way for hundreds of years and it tastes like the land from which it comes. Artisanal mezcal still has its soul completely intact, and you can taste every single wisp of it in the glass. That’s why you don’t meet mezcal fans so much as mezcal zealots. It’s because we fall in love with it.

FYI: The worm in the bottle was actually never a worm at all, but the larva of a moth that likes to live in agave plants. It is not tradition, but rather added early on as a gimmick. Few distillers continue to do so.

{This post originally appeared on cocktail subscription service Thirty3Club’s blog.}

A few of our favorite Distillerista approved spots to enjoy Mezcal:

Tijuana… La Mezcalera, Misión 19

Mexico City… La Clandestina, La Lavandería, El Bósforo, Hotel Condesa DF, Mercado Roma

Valle de Guadalupe… Deckman’s El Mogor, Finca Altozano

San Diego… Bracero

You might also like: Distillerista Guide to the Valle de Guadalupe & Summer Drink Diary

Bartender Know-How: The Essential Glassware & Bar Tools

 I’m excited to finally present a comprehensive, collaborative guide to the essential bar tools and glassware any home mixologist should have. In partnership with Thirty3Club.


1. Coupes and/or Martini glasses for drinks served up…

Screen Shot 2016-03-03 at 5.39.08 PMDistillerista tip: Use a coupe anywhere you’d use normally reach for a martini glass. Their curved lip is infinitely better at keeping the drink in your glass and not all over your new suede pumps. Love these from Anthro.

Screen Shot 2016-03-03 at 5.40.03 PMDistillerista Tip: Yes, the stem keeps your body heat from warming the drink but again, those new suede pumps. Alas, if you’re a fan of the classic conical shape then try a stemless version. Just be sure to hold it from the bottom to keep contents nice and cold!


2. High Ball glasses for tall drinks served over ice…

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Distillerista tip: These are my go-to cocktail tumblers. If you want a more traditional shape, these are also gorgeous.


3. Rocks glasses or tumblers for short drinks served with or without ice. Also called a DOF, or double old fashioned, glass…

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Distillerista tip: I’m a big fan of a heavy bottomed rocks glass. Maybe it’s just me but the substantial weight of the glass in my hand makes me feel like I’ve secretly infiltrated some swanky men’s club. Win-win!


4. A mixing glass & shaker tin (or a traditional 3-piece cocktail shaker) for creating cocktails that call for shaking…

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Distillerista tip: This is my favorite all-in-one bar tool kit including a great Boston shaker-style tin and mixing glass. P.S. Brush up on when to stir and when to shake.


5. A jigger for measuring spirits and other ingredients…

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Distillerista tip: I used to think I could eyeball everything but once I started using jigger, my cocktails were infinitely better. My favorite basic jigger, here.


6. A muddler & strainer

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Distillerista tip: When using a Boston Shaker you’ll need a Hawthorne strainer (shown above). When using just a mixing glass (for stirred drinks) I prefer to use a julep strainer. My favorite dishwasher-safe muddler.


7. Bar Spoon

Screen Shot 2016-03-03 at 5.41.50 PMDistillerista Tip: A bar spoon is a must for stirred cocktails like Manhattans and Martinis. Love this rose gold one.


I hope you enjoyed learning about the essential bar tools and glassware for mixing phenomenal, craft cocktail bar-worthy cocktails at home. A couple of other essentials I keep around: a sharp knife, small cutting board, vegetable/fruit peeler for making citrus peel garnishes and a handheld citrus squeezer. Please comment below with your favorite bar tools and glassware!

{This article originally appeared on Thirty3Club’s Cocktail Education Blog}

A Beginner’s Guide to Mezcal: Part 1

Some friends and I just returned from an amazing long weekend in Mexico City and I’ve fallen head over heels in love with the Mezcal culture there. Although I’ve been a fan of the smoky, earthy, agave-based spirit for a while now, experiencing the charm of D.F.’s endless Mezcalerías these past few days solidified my obsession.

Seeing as Mezcal is the darling du jour of the craft cocktail world, I thought I’d share some 101 knowledge on the obscure cult spirit. In partnership with Thirty3Club.

Distillerista-Mezcal-KK{The traditional way to enjoy mezcal: neat, slightly chilled, with an orange slice & chili salt}

What mezcal is NOT:

– Low class tequila
– Made from cacti
– Related to psychedelic mescaline
– Any bottle with a worm in it
– A liquor that will kill you or blind you

So, what is mezcal?

Mezcal is a spirit made in Mexico, from any of the more than 30 different types of agave. The vast majority of mezcals are made from a quick-growing, high-yield version called Espadin (Es-pa-DEEN). Mezcal can be made in one of 8 different states of Mexico, but the heart is undoubtedly the southern, mountainous state of Oaxaca (Wa-ha-ka).

Tequila, on the other hand, is a mezcal, just a specific type (like how all bees are insects but not all insects are bees). Tequila must be produced in one of 5 designated states, with the vast majority coming from the western state of Jalisco, home of the town Tequila. Additionally, tequila must be made from a specific type of agave, blue weber.

How mezcal is cooked

Tequila producers (the good ones, anyway) steam their agaves in brick ovens for 24-48 hours, while mezcal producers dig a pit, and smoke their agaves over underground coals for up to 10 days. This is why most mezcals will have a smoky, sometimes rubbery, or meaty character, in intensities ranging from “oh, that’s interesting” to “OHMYGOD.”

How mezcal is distilled

Almost all spirits in the world are distilled to a high proof, and then watered down before bottling, which makes it smoother and milder. The higher the spirit is distilled, the more flavor is removed.

Mezcal has one of the lowest distillation proofs of any spirit in the world, traditionally between 45% and 52%, and is bottled however it comes out without adding water. Because of this, mezcal is an incredibly — startlingly — full-bodied and character-driven spirit. In other words, literally no effort at all has been made on the part of the distiller to make the product “mild.” They want as much flavor as can fit in the bottle.

What are other sprits distilled to?

– Bourbon ~70%
– Rum ~90%
– Vodka ~97%
– Tequila ~55%

What Does This All Mean For Taste?

Mezcal is an artisanal and dynamic product, that depending on how and from what it is made, can be earthy, smoky, fruity, creamy, or any combination thereof. It is monstrously flavorful, which is simultaneously a barrier to entry for the uninitiated, and the favorite trait of aficionados. Put simply: if it’s your first time drinking mezcal, it will be unusual and a little challenging. But like most acquired tastes, it’s worth it.

Stay tuned for part two next week! Until then, I leave you with this little gem of Oaxacan wisdom…

“Por todo mal, mezcal, y por todo bien también” — “For everything wrong, mezcal, and for everything right, mezcal as well.”

{ This post originally appeared on cocktail subscription service Thirty3Club’s blog // top image via }

Pineapple Vodka Limeade

Pineapple-Vodka-Limeade-Distillerista-2{ high ball glass | glass swizzle sticks (similar) }

Summer is so close I can taste it and the sunnier days have me craving light, refreshing cocktails with a good dose of tropical flair. My ideal concoction these days is anything reminiscent of  a swim-up bar somewhere in the Caribbean and guys, I pretty much nailed this one. These Pineapple Vodka Limeades are the perfect poolside treat and can easily transform into mocktail territory (just hold the vodka), making them a great option for your Memorial Day BBQ, summer baby showers showers or any sun soaked, kid-friendly event. I’ll definitely be enjoying these all summer long.

Pineapple Vodka Limeade. Makes 1 cocktail.

Pineapple-Vodka-Limeade-Distillerista-3{ Cheers! }


  • 2 oz. your favorite local vodka
  • 2 oz. fresh pineapple juice
  • 2 oz. fresh lime juice
  • 1/5 oz. lime honey simple syrup*
  • 1-2 dashes lime bitters
  • splash of good quality tonic water
  • lime wheel to garnish


  1. In a cocktail shaker combine vodka, pineapple juice, lime juice, lime honey simple syrup and bitters.
  2. Add ice and shake vigorously for 10 seconds.
  3. Strain into a collins glass over fresh ice and top with a splash of your favorite tonic water.

*Lime Honey Simple Syrup: Combine 1/4 cup each water and raw local honey in a small sauce pot. Simmer over medium low heat until honey is fully dissolved. Add 2 spent lime halves or the zest of one lime off the heat, transfer to a jar and let cool to room temperature, 30 minutes. Strain into a clean jar and keep in fridge for up to one month.

Extras: For even more tropical flavor, try a spirit infusion! Combine 4-5 large chunks of fresh pineapple and two cups vodka (or rum or tequila!) in a mason jar and store in a cool dry place for a week or more, agitating the jar a couple of times per day. Strain out pineapple when ready to use. Store any leftovers in the fridge.

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{My fave store bought pineapple juice options, from left: Trader Joe’s, Juice Saves, Trader Joe’s}

Introducing You & Yours Distilling Co.


Happy spring lovely Distillerista readers!

As you may or may not know, I started Distillerista as both an industry resource and an outlet to keep friends, family and craft spirit enthusiasts informed on the progress of my upcoming distilling venture, You & Yours Distilling Co. Since then, Distillerista has grown into an insanely fun and ever-inspiring passion project where I share cocktail recipes, entertaining ideas, informative “beginner’s” guides to niche spirit categories and my personal favorite, interviews with fellow distillers. Working on Distillerista over the last twelve months has been a dream, so thank you most sincerely for coming along on the ride with me!

What I’ve yet to give you guys a real peek into is our progress on said distilling venture. The last year has been a major labor of love to make this distillery happen, so if there’s ever a week or two where Distillerista goes MIA, there’s a good chance it’s because I’ve been up to my eyeballs in Y&Y business. That said, it’s high time you guys got the scoop! Here’s what you need to know…

  • Name: You & Yours Distilling Co.
  • What we’re all about: Bringing friends and family together over elevated imbibing experiences. Fun, crowd-pleasing spirits created with backyard barbecues, first dates, dinner parties and Sunday brunch on the patio in mind.
  • What we’re going to make: A few different styles of gin, a vodka or two, Eau de Vies (un aged fruit brandies – a.k.a. what you should be splashing into your champagne) and eventually, the good stuff: whiskey!
  • Where: in the heart of downtown San Diego! Up and coming East Village to be exact, just a stone’s throw from the convention center, Petco Park and the historic Gaslamp quarter.
  • Will I able to visit? Hell. Yasss. We’ll have hours open to the public for you to enjoy tastings, tours and best of all, COCKTAILS in a swanky and intimate urban setting! That’s right people, Y&Y will be a bonafide destination distillery. We can’t wait to welcome you in.
  • When is this sh*t happening? Stay tuned – we’re hoping for a late summer opening.
  • How can I get involved? Like Y&Y on Facebook, follow us on Twitter and if you really want to be a badass, order some branded gear from our online shop! (These aren’t regular t-shirts, these are cool t-shirts) Oh! And share this post on social media!

To be clear, Distillerista and You & Yours will remain completely separate animals. You’ll continue to hear about Y&Y progress in upcoming posts, but as always Distillerista will continue to function first and foremost as a colorful, inspiration-filled and easy to digest online resource for all things craft spirits. On that note, please shoot me a message or comment on social media with things you’d like to see on Distillerista. Looking for a new whiskey cocktail to make at home? A boozy wedding gift idea? The best bar tools perhaps? Let me know, your wish is my command!

It’s going to be a hell of a summer y’all. Get excited and stay thirsty!

Holland, Form 15, San Diego, California,  Janis Miglavs^^ See that shiny street-level corner unit? That’s us! ^^


P.S. Check us out on Eater San Diego!

After Midnight


This warming late winter cocktail was first featured in cocktail subscription service Thirty3Club’s February Cocktail kit. If you’re not already familiar with Thirty3Club be sure to check out this previous post for everything you need to know!

Quick refresher: Thirty3Club is a monthly cocktail subscription service that delivers everything you need to make four delicious craft cocktails at home right to your door. (If Blue Apron and Birchbox got drunk and made a baby, Thirty3Club would be that oh so delicious baby!) 

Distillerista-Thirty3Club{ Thirty3Club’s February Box featuring Liberty Call Distilling }

After Midnight. Makes 1 drink.


  • 1.5 oz Whiskey
  • .25 oz Apple Cider Cordial (Applejack, apple brandy or apple liqueur would also work)
  • Dash of Black Walnut Bitters
  • Orange Peel

Bar Tools & Glassware:

  • Rocks Glass
  • 1.5/.75 oz jigger
  • Bar Spoon
  • Mixing Glass
  • Julep Strainer
  • Peeler


  1. Using your jigger, measure and pour the whiskey, apple cordial and bitters into your mixing glass.
  2. Add ice and stir the cocktail using your bar spoon for 30 seconds or so. Keep the back of the spoon flush with the inside of the mixing glass the entire time.
  3. Strain into an ice-filled rocks or DOF glass.
  4. Procure your orange peel and rub the orange side around the rim of your glass. Gently drop peel into drink and enjoy!

*Be sure to check out the 2nd cocktail from Thirty3Club’s February box, The Bee’s Fuzz*

Bartender Know-How: When to Shake and When to Stir


Before you can find a cocktail menu, the bartender appears in front of you, drops a napkin on the bar top, and looks at you with eyebrows raised. You tell the bartender you want a cocktail, but you’re not sure what kind.  And if he or she is worth anything at all, they will respond with assistance instead of annoyance, guiding you Socratically toward the perfect drink for that moment, which inevitably begins with some form of the question: “shaken or stirred?”

There are plenty of ways you can mix a drink: you can build it in the glass, roll it or carbonate it, you can throw it over your head and catch it behind your back if you’ve got a mind to. But the two most common ways, by far, are shaking and stirring. So what’s the difference? Why not just pour the ingredients on ice and be done with it, like a rum and coke?

Here’s why: there is a secret ingredient in every cocktail you’ve ever enjoyed, and it’s not salt or sugar or St. Germain, it’s water. When we’re talking about ice, there is no chilling without dilution, and vice versa. Ignore the bartender who tells you that his ice chills without diluting, because he’s wrong. Big ice cubes dilute slower, but also chill slower: use them to keep a low temperature rather than attaining one.

Cocktails are meant to be diluted. It’s implicitly built into the recipe. So when you stir or shake, you are melting the ice, lowering the temperature of your drink, and diluting it all at once. Additionally, when you shake, you’re aerating it, thinning the texture and making it feel lighter. This is an enormous difference, and there’s little to no wiggle room. If someone stirs my margarita, I know they don’t know what they’re doing. If they shake my Sazerac, I’m walking out.

And so, the difference: 

Stir when all the ingredients in the cocktail are alcohol, i.e. no mixers, no juice, no cream, no eggs. Manhattans, Old Fashioned’s, etc. Stirring is gentle and maintains the silky viscosity inherent in such drinks, which is without a doubt one of the most enjoyable parts about them. It renders a cocktail with roughly 30% water.

Shake when there’s juice, cream, eggs, or some kind of other mixer. Shaking aerates as well, thinning the texture and making it brighter and lighter, and makes the final drink roughly 40% water.

{ This article originally appeared on Thirty3Club’s Cocktail Education Blog // top image via }

The Bee’s Fuzz

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A classic gin sour with a stone fruit twist! This light and refreshing cocktail was first featured in cocktail subscription service Thirty3Club’s February Cocktail kit. If you’re not already familiar with Thirty3Club be sure to check out my previous post!

Quick refresher: Thirty3Club is a monthly cocktail subscription service that delivers everything you need to make 4 delicious craft cocktails at home right to your door. (If Blue Apron and Birchbox got drunk and had a child, Thirty3Club would be that kid) 

Distillerista-Thirty3Club{ Thirty3Club’s February Box featuring Liberty Call Distilling }

The Bee’s Fuzz. Makes 1 drink.


  • 1.5 oz gin
  • .75 ox fresh lemon juice
  • .5 oz honey simple syrup
  • .5 oz apricot syrup or apricot liqueur
  • lemon peel to garnish

Tools & Glassware:

IMG_9886 { Don’t forget to chill your glass! }


  1. Using your jigger, measure and pour the gin, lemon, honey and apricot into mixing glass or cocktail shaker.
  2. Fill glass or shaker with ice and seal shut with Boston shaker tin or cocktail shaker strainer and top. If using a Boston Shaker give it a firm tap to ensure the seal.
  3. Shake vigorously for 10-15 seconds.
  4. Unseal the Boston shaker and strain into chilled coupe.
  5. Procure your lemon peel, run the yellow side around the rim of the glass then gently place into the drink and enjoy!

Distillerista-BeesFuzz-Thirty3Club{ Wah-la! }

Thank you to Thirty3Club for sponsoring this post! You can find an instructional video showing how to make the drink and more information about the Bee’s Fuzz’ origins here.

Want your own box? Subscribe to Thirty3Club here!