iiinova — where your digital self keeps evolving

Daniel Zajic @anatomyofadrink.bsky.social · 20/09/2026

It’s been a long time coming, but I finally was able to get a proper facelift for my website, including an actual logo. Every cocktail recipe I’ve ever shared over the last 4+ years is on here and searchable.

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Daniel Zajic @anatomyofadrink.bsky.social · 18/09/2026

About to finish up week three of the semester, so… Here are 10 Martini variations to save for later (or enjoy now)

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Daniel Zajic @anatomyofadrink.bsky.social · 24/08/2026

Forgot to post the last couple of weeks, but here are five cocktails I made for my birthday last week

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Daniel Zajic @anatomyofadrink.bsky.social · 10/08/2026

I apologize for not sharing recipes regularly here! To make up for that, here are six mezcal #cocktails you need to try (with some slightly updated recipe cards!)

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Daniel Zajic @anatomyofadrink.bsky.social · 05/03/2026

Daily #Cocktail Series BANANA HAMMOCK 1½ oz. light rum ½ oz. banana liqueur 1 oz. fresh lime juice ½ oz. orgeat ¼ oz. overproof Jamaican rum, to float fresh nutmeg Created in 2016 by Dan Greenbaum at Attaboy in NYC. It looks playful, but it is dialed in. You’ve got a clean base, funk on top, and…

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Daniel Zajic @anatomyofadrink.bsky.social · 20/02/2026

Daily #Cocktail Series CORPSE CARRÉ 1½ oz. Cognac VSOP ¾ oz. apple brandy ¾ oz. sweet vermouth ¼ oz. Bénédictine 2 dashes Peychaud’s bitters lemon peel oil Created by Frederic Yarm as a mashup of the Corpse Reviver No. 1 and the Vieux Carré. Yarm has written about how adding Bénédictine and…

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Daniel Zajic @anatomyofadrink.bsky.social · 19/02/2026

Daily #Cocktail Series THE COUNT OF MONTENEGRO 2 oz. Amaro Montenegro 1 oz. rye whiskey (OP) 3–4 dashes orange bitters orange peel oil In Elliott Clark’s book, “Let’s Do Drinks.” It’s built like a reverse Manhattan, but with Montenegro taking the lead. It brings warmth and soft sweetness up front…

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Daniel Zajic @anatomyofadrink.bsky.social · 17/02/2026

Daily #Cocktail Series KING KONG 1½ oz. bourbon ½ oz. pot still Jamaican rum ½ oz. banana liqueur 3 dashes Angostura bitters lemon peel oil Created in 2015 by Sam Ross at Attaboy (NYC). Jamaican rum brings esters and a little edge, and banana liqueur sweetens the build with banana bread notes…

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Daniel Zajic @anatomyofadrink.bsky.social · 12/02/2026

Daily #Cocktail Series PINEAPPLE NEGRONI 1 oz. pineapple distillate 1 oz. Campari 1 oz. sweet vermouth 3 dashes tiki bitters Created by Jordan Hughes. Banhez makes the distillate by fermenting fresh pineapple, then running it through an open-flame refrescadora still. It captures pineapple at peak…

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Daniel Zajic @anatomyofadrink.bsky.social · 08/02/2026

Daily #Cocktail Series PUERTO RICAN RACER 2 oz. Puerto Rican rum ½ oz. apple brandy scant ½ oz. Yellow Chartreuse 1 tsp. grenadine 1 dash Peychaud’s bitters Created in 2009 by Thomas Waugh at Death & Co as part of a series of Diamondback riffs, each named after a different snake. Puerto Rican rum…

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Daniel Zajic @anatomyofadrink.bsky.social · 07/02/2026

Daily #Cocktail Series PANDAN NEGRONI 1 oz. pandan-infused tequila reposado ¾ oz. Campari ¾ oz. sweet vermouth ½ oz. coconut water 1 tsp. cold brew coffee Created in 2021 by Liana Oster at the NoMad London. I came across it after making the Pandan Old Fashioned by Katsumi Manabe. Since I already…

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Daniel Zajic @anatomyofadrink.bsky.social · 06/02/2026

Daily #Cocktail Series PANDAN OLD FASHIONED 1 oz. pandan-infused tequila añejo 1 oz. pandan-infused mezcal ¼ oz. coconut oolong demerara syrup 2 dashes chocolate bitters 2 dashes mole bitters Created by Katsumi Manabe at Scotch Lodge in Portland, OR. It’s an agave O.F. built on pandan infusion…

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Daniel Zajic @anatomyofadrink.bsky.social · 05/02/2026

Daily #Cocktail Series QUEEN ANNE’S REVENGE 1 oz. rhum agricole blanc 1 oz. Amaro Montenegro 1 oz. fresh lime juice ¾ oz. maple syrup cinnamon, to garnish This daiquiri was created by Jason Kilgore & Richard Boccato at Dutch Kills in NYC. Agricole provides grassy, tropical depth, Montenegro adds…

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Daniel Zajic @anatomyofadrink.bsky.social · 04/02/2026

Daily #Cocktail Series STINGRAY 2 oz. Islay Scotch 1 oz. Branca Menta lemon peel oil Created in 2012 by Tom Lasher-Walker at Bramble in Edinburgh. Islay Scotch brings smoke and weight, while Branca Menta adds cooling mint and herbal bitterness. The lemon oil lifts the aromatics and sharpens the…

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Daniel Zajic @anatomyofadrink.bsky.social · 03/02/2026

Daily #Cocktail Series KICK, PUSH, COAST 1½ oz. aquavit ¾ oz. Suze ¾ oz. pineapple curry gum syrup ¾ oz. lime juice 5 drops saline solution Islay Scotch mist Created by Matt Marol at Deadshot in Portland, OR. Aquavit sets an herbal base, Suze brings bitterness, and pineapple curry syrup adds…

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Daniel Zajic @anatomyofadrink.bsky.social · 01/02/2026

Daily #Cocktail Series BACK WHERE I BELONG 1½ oz. Amaro di Angostura ½ oz. overproof Jamaican rum (Rum Fire) ½ oz. banana liqueur ½ oz. coffee liqueur 1 oz. espresso 1 tsp. cinnamon syrup An original of mine built around a combo I love. Funky OP Jamaican rum and banana just make sense together…

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Daniel Zajic @anatomyofadrink.bsky.social · 31/01/2026

Daily #Cocktail Series WRAY’S NEPHEW 1 oz. white overproof Jamaican rum ½ oz. aged rum 1 oz. pineapple juice ¼ oz. fresh lime juice ¼ oz. rich simple syrup 1 tsp. Fernet Branca This daiquiri was created by Sean Hoard at Teardrop Lounge in Portland, OR. It’s named for the Wray & Nephew rum, though…

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Daniel Zajic @anatomyofadrink.bsky.social · 30/01/2026

Daily #Cocktail Series NAVY STRENGTH OLD FASHIONED 1 oz. navy strength gin 1 oz. overproof Jamaican rum ¾ tsp. demerara syrup 2 dashes Angostura bitters 1 dash saline solution orange peel oil Created by Dan Smith at Queen Mary Tavern in Chicago. Gin and Jamaican rum sound unexpected together, but…

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Daniel Zajic @anatomyofadrink.bsky.social · 29/01/2026

Daily #Cocktail Series FUNKY BANANA 1 oz. cachaça 1 oz. banana liqueur 1 oz. sauvignon blanc ½ oz. white overproof Jamaican rum Created by Simon Difford in 2022 at the Clocktower in Rye, England. The name really works here. Cachaça brings grassy, sugarcane funk, while a touch of OP Jamaican rum…

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Daniel Zajic @anatomyofadrink.bsky.social · 28/01/2026

Daily #Cocktail Series GREEN DEACON 1½ oz. gin ¾ oz. sloe gin 1 oz. fresh grapefruit juice absinthe, to rinse Created by Jim Meehan in 2008 at PDT in NYC. It’s a riff on the Rosy Deacon, a recipe found in Stanley M. Jones’ Jones’ Complete Barguide (1977). Meehan originally served the drink to a…

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Daniel Zajic @anatomyofadrink.bsky.social · 27/01/2026

Daily #Cocktail Series TOUR LE CARBET 2 oz. rhum agricole ½ oz. Suze ¾ oz. falernum ¾ oz. fresh lime juice Created by Shannon Mustipher and found in her book TIKI. This is an agricole-forward riff on the Royal Bermuda Yacht Club daiquiri. Rhum agricole forms a bright, grassy base, Suze adds…

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Daniel Zajic @anatomyofadrink.bsky.social · 25/01/2026

Daily #Cocktail Series MATCHA FLIP ¾ oz. tequila blanco ¾ oz. tequila reposado ¾ oz. Pedro Ximénez sherry ¾ oz. banana liqueur ¼ oz. rich demerara syrup 4 dashes cacao bitters ½ tsp. matcha powder 1 whole egg ground cacao nibs to garnish Created by Matt Marol at Deadshot in Portland, Oregon.

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Daniel Zajic @anatomyofadrink.bsky.social · 25/01/2026

Daily #Cocktail Series HOODWINKED 2 oz. mezcal ½ oz. Aperol 1¾ oz. pineapple juice ½ oz. fresh lemon juice ¼ oz. simple syrup Created by Devin Espinosa for Djinn at Hotel Californian in Santa Barbara, CA. Mezcal brings smoky, earthy depth, Aperol adds a touch of bitter brightness, and pineapple…

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Daniel Zajic @anatomyofadrink.bsky.social · 24/01/2026

Daily #Cocktail Series QUEEN ANNE’S REVENGE 1 oz. rhum agricole blanc 1 oz. Amaro Montenegro 1 oz. fresh lime juice ¾ oz. maple syrup cinnamon, to garnish Created by Jason Kilgore and Richard Boccato at Dutch Kills in NYC. Rhum agricole provides grassy, tropical depth, Montenegro adds warmth and…

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Daniel Zajic @anatomyofadrink.bsky.social · 22/01/2026

Daily #Cocktail Series EL BARRIO 1 oz. tequila añejo ¾ oz. coffee liqueur ⅓ oz. mezcal ⅓ oz. Campari ⅓ oz. Punt e Mes orange peel oil Created by Paul Hammond and Priscilla Leong. An aged tequila sets the foundation, with coffee adding depth. Mezcal weaves in subtle smoke, while Campari and…

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Daniel Zajic @anatomyofadrink.bsky.social · 22/01/2026

Daily #Cocktail Series TIA JUANO 1½ oz. tequila blanco ¾ oz. dry vermouth ¾ oz. Campari orange peel oil Sourced from the Café Royal Cocktail Book (1937) and described in The Madrusan Cocktail Companion as an Old Pal with tequila. Tequila replaces the usual rye, giving it a slightly brighter…

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Daniel Zajic @anatomyofadrink.bsky.social · 21/01/2026

Daily #Cocktail Series LAMP LIGHT 2 oz. white rum ½ oz. banana liqueur ½ oz. Amaro Montenegro 1 dash chocolate bitters Created by Alice Reeves and published in, “That’s Amaro,” by J.E. Clapham. Rum sets the stage, while banana adds soft sweetness and Montenegro brings warm spice and gentle bitter…

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Daniel Zajic @anatomyofadrink.bsky.social · 20/01/2026

Daily #Cocktail Series THUNDERSTRUCK ¾ oz. Fernet Branca ¾ oz. ruby port ¾ oz. Licor 43 ¾ oz. orgeat ¾ oz. fresh lemon juice 4–6 mint leaves Created by Matt Marol at Deadshot (now closed; Portland, OR). It’s described as being great for Fernet lovers and those unfamiliar with the herbal liqueur…

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Daniel Zajic @anatomyofadrink.bsky.social · 18/01/2026

Daily #Cocktail Series PALM SUNDAY 1½ oz. gin ½ oz. dry vermouth ½ oz. Suze ½ oz. Aperol grapefruit peel oil Created in 2017 by Brandon Bramhall at Attaboy in Nashville. It sits somewhere between a Negroni and a bitter aperitif cocktail, with Suze bringing gentian bitterness and Aperol softening…

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Daniel Zajic @anatomyofadrink.bsky.social · 17/01/2026

Daily #Cocktail Series COFFEE AND CIGARETTES 2 oz. Islay Scotch ½ oz. coffee liqueur 1 tsp. sweet vermouth 2 dashes mole bitters Created in 2011 by Thomas Waugh at Death & Co in New York City. It’s a riff on the Rob Roy, and as Waugh put it, he had never seen a Rob Roy with coffee liqueur before…

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Daniel Zajic @anatomyofadrink.bsky.social · 16/01/2026

Daily #Cocktail Series FASHIONABLY LATE 2 oz. bourbon ½ oz. Licor 43 2 dashes Angostura bitters orange peel oil Created in 2014 by Brian Lee at Noble Experiment in San Diego, CA. It’s an Old Fashioned riff that uses Licor 43, a Spanish vanilla-spiced liqueur, as the sweetening agent. Bourbon can…

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Daniel Zajic @anatomyofadrink.bsky.social · 15/01/2026

Daily #Cocktail Series HONEY MOON ¾ oz. apple brandy ¾ oz. Bénédictine ¾ oz. dry curaçao ¾ oz. fresh lemon juice lemon peel oil This one dates back to 1916 with varied specs. Brandy provides structure, Bénédictine brings herbal depth, and curaçao adds a subtle orange note, all sharpened by lemon…

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Daniel Zajic @anatomyofadrink.bsky.social · 14/01/2026

Daily #Cocktail Series SILVER MONK 1½ oz. tequila blanco ¾ oz. Yellow Chartreuse ¾ oz. fresh lime juice ¼ oz. simple syrup 8 mint leaves 2 cucumber wheels 2 drops saline solution Created by Phil Ward in 2007 at Death & Co., this is a tequila riff on the Old Maid and Eastside family of cocktails…

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Daniel Zajic @anatomyofadrink.bsky.social · 13/01/2026

Daily #Cocktail Series BANANARETTO ¾ oz. rye whiskey (Rittenhouse) ¾ oz. amaretto ¾ oz. banana liqueur 1 oz. fresh lemon juice 1 tsp. demerara syrup 1 egg white This is an original created by Isaiah LaBelle and me while he was visiting Portland. It’s a small ode to the Morgenthaler Amaretto Sour…

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Daniel Zajic @anatomyofadrink.bsky.social · 12/01/2026

Daily #Cocktail Series NEWARK 2 oz. bonded apple brandy 1 oz. sweet vermouth ¼ oz. Fernet Branca ¼ oz. maraschino liqueur Created by Jim Meehan and John Deragon for PDT (NYC) in 2007, this is a Brooklyn riff built when rye supplies were low. Apple brandy replaces the usual whiskey backbone, while…

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Daniel Zajic @anatomyofadrink.bsky.social · 11/01/2026

Daily #Cocktail Series THE CONTESSA 1 oz. gin 1 oz. dry vermouth 1 oz. Aperol lemon peel oil Created by John Gertsen at Drink in Boston. It’s a Negroni riff that swaps Campari for Aperol and sweet vermouth for dry, resulting in a lighter, less bitter, and more approachable drink. The structure…

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Daniel Zajic @anatomyofadrink.bsky.social · 10/01/2026

Daily #Cocktail Series GILDED PALOMA 2 oz. tequila blanco 1 oz. grapefruit juice 1 oz. pineapple juice ½ oz. lime juice ½ oz. cinnamon syrup 2 oz. soda water grapefruit peel oil Created in 2022 by Frederic Yarm. It’s a cross between a Paloma and Death & Co’s Gilda.

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Daniel Zajic @anatomyofadrink.bsky.social · 09/01/2026

Daily #Cocktail Series CHET FAKER 2 oz. aged rum ⅓ oz. banana liqueur 1 tsp. honey syrup 3 drops mole bitters 2 drops saline solution orange peel oil Tom Lasher-Walker created this at Fresh Kills in NYC in 2016. It’s a riff on the Chet Baker, but here he swaps sweet vermouth for banana, giving…

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Daniel Zajic @anatomyofadrink.bsky.social · 08/01/2026

Daily #Cocktail Series PIRATE RADIO 1½ oz. pineapple rum 1 oz.. Cocchi Americano ½ oz. Green Chartreuse ½ oz. Suze lemon peel oil Created by Jason Walsh. The combo of Suze and Chartreuse brings a deep, earthy bitterness and layers of herbal complexity, while the rum adds a subtle tropical note…

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Daniel Zajic @anatomyofadrink.bsky.social · 07/01/2026

Daily #Cocktail Series BAKER’S DOZEN 1 oz. gin ½ oz. apricot brandy ½ oz. fresh lemon juice ¼ oz. orgeat Champagne, to top Created in 2012 by Sam Ross at Attaboy in New York City. Gin and apricot brandy set the foundation, lemon keeps it bright, and orgeat adds body and subtle nuttiness.

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Daniel Zajic @anatomyofadrink.bsky.social · 06/01/2026

Daily #Cocktail Series BENNETT 2 oz. gin ¾ oz. fresh lime juice ¾ oz. simple syrup 2 dashes Angostura bitters The classic dates back to 1930 and is attributed to “Jimmy,” late of Ciro’s in London. It’s essentially a Gimlet variation, built with fresh lime juice and finished with Angostura bitters…

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Daniel Zajic @anatomyofadrink.bsky.social · 05/01/2026

Daily #Cocktail Series PASSIONFRUIT 75 1 oz. gin ¾ oz. passionfruit syrup ½ oz. fresh lemon juice Champagne, to top I came across this cocktail in The Madrusan Cocktail Companion. Rather than a traditional French 75, it swaps in passionfruit syrup for a bright, tropical twist. My partner loves…

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Daniel Zajic @anatomyofadrink.bsky.social · 04/01/2026

Daily #Cocktail Series BITTER FRENCH 1 oz. gin ¼ oz. Campari ½ oz. fresh lemon juice ½ oz. simple syrup Champagne, to top Created in 2008 by Phil Ward at Death & Co. in NYC. It’s a hybrid between a French 75 and a Negroni. It has a beautiful pink-orange color with just a touch of bitterness to…

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Daniel Zajic @anatomyofadrink.bsky.social · 03/01/2026

Daily #Cocktail Series AIR MAIL 1 oz. light rum ½ oz. fresh lime juice ½ oz. honey syrup Champagne, to top This one dates back to 1930. It’s essentially a Honeysuckle with Champagne. It’s crisp, slightly sweet, and perfectly refreshing. The bubbles lift the drink and add a lively, effervescent…

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Daniel Zajic @anatomyofadrink.bsky.social · 02/01/2026

Daily #Cocktail Series BANANA TORONTO 2 oz. / 60 ml. rye whiskey ½ oz. / 15 ml. banana liqueur 1 tsp. / 5 ml. Fernet Branca 2 dashes Angostura bitters A Toronto riff originally made for Jean-Felix Desfossés by his girlfriend. Rye provides the familiar backbone, while banana softens the edges…

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Daniel Zajic @anatomyofadrink.bsky.social · 25/12/2025

Merry Christmas and happy holidays! I hope you all are sipping on some delicious cocktails!

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Daniel Zajic @anatomyofadrink.bsky.social · 23/12/2025

Daily #Cocktail Series CHET FAKER 2 oz. aged rum ⅓ oz. banana liqueur 1 tsp. honey syrup 3 drops mole bitters 2 drops saline solution orange peel oil This is a riff on the Chet Baker, originally created by Sam Ross. In this version, Tom Lasher-Walker swaps sweet vermouth for banana liqueur…

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Daniel Zajic @anatomyofadrink.bsky.social · 22/12/2025

Daily #Cocktail Series MODIFIED EXPAT 1½ oz. bourbon or mezcal ½ oz. Amaro Montenegro 1 oz. fresh lime juice ¾ oz. simple syrup 6–8 mint leaves 2 dashes Angostura bitters In this riff, Josh Leos from Noble Experiment brings Montenegro into the mix by doing a Napoleon split. What I love about…

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Daniel Zajic @anatomyofadrink.bsky.social · 20/12/2025

Daily #Cocktail Series BOURBON BANANA FLIP 1½ oz. bourbon ¾ oz. banana liqueur ¾ oz. simple syrup ½ oz. heavy cream 1 egg yolk nutmeg to garnish Created in 2016 by Sam Ross at Attaboy in NYC. Bourbon brings warmth and strong base, which is softened by the banana. An egg yolk and cream gives the…

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Daniel Zajic @anatomyofadrink.bsky.social · 20/12/2025

Daily #Cocktail Series EGGNOG DOMINICANA 1½ oz. aged rum 1½ oz. coffee liqueur eggnog foam nutmeg to garnish The original Dominicana was created by the late Sasha Petraske, a visionary of the modern cocktail revival. Instead of floating shaken heavy cream like the original, I swapped in eggnog to…

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