In this week’s episode of Into the Barchive, Blake and Tim kick off a brand-new series on tropical and tiki drinks by going back to the foundation: grog and Planter’s Punch.

Before the paper umbrellas, flaming garnishes, and elaborate tiki mugs, there was watered-down rum on British naval ships. Blake and Tim explore how grog began as a practical drink for sailors, combining rum, water, lime, and sugar in a way that helped stretch rations, reduce drunkenness, and fight scurvy.

From there, they trace how rum, sugar, molasses, and maritime trade helped shape the early history of Caribbean drinking culture.

The episode also looks at Planter’s Punch, a more hospitable and flavorful evolution of the rum, citrus, sugar, and water template. Blake and Tim discuss its Jamaican roots, its famous “one of sour, two of sweet, three of strong, four of weak” formula, and how it helped lay the groundwork for the tropical cocktails that would eventually become tiki classics.

Along the way, they make two drinks: a simple, no-frills grog with navy-strength rum, lime, Demerara syrup, and bitters, and a Planter’s Punch made with Jamaican rum, lime, Demerara syrup, allspice dram, bitters, and a proper mint garnish. It is the beginning of a deeper dive into rum, escapism, tiki culture, and the legendary figures who turned tropical drinks into an entire cocktail universe.

In this week’s episode of Into the Barchive, Blake and Tim dive into one of the most recognizable cocktails in the world: the Aperol Spritz.

More than just a bright orange drink in a wine glass, the Aperol Spritz is tied to the Italian ritual of aperitivo, the pre-dinner tradition of slowing down, gathering with friends, enjoying light snacks, and easing into the evening. Blake and Tim explore how that culture shaped the spritz, how the drink evolved from wine and soda in northern Italy, and how Aperol helped turn a regional ritual into a global symbol of relaxed summer drinking.

Along the way, they make two drinks: the classic Aperol Spritz, built with sparkling wine, Aperol, and soda, and the Spaghett, a playful dive bar riff made with Miller High Life, Aperol, and lemon juice. One comes from more than a century of Italian aperitivo culture. The other proves that great cocktail ideas can show up anywhere, even in a bottle of beer.

From Venice piazzas to patios around the world, this episode looks at why the Aperol Spritz became more than a cocktail. It became a lifestyle.

In this week’s episode of Into the Barchive, Blake and Tim sail into the story of one of the most dramatic and refreshing highballs in cocktail history: the Dark ’n Stormy.

With International Dark ’n Stormy Day coming up on June 9, the guys explore the drink’s deep connection to Bermuda, maritime culture, ginger beer, and dark rum. From the Gosling family’s rum legacy to the sailors who helped shape the drink’s origin, this episode looks at how a simple combination of rum, ginger beer, and lime became one of the most recognizable tropical cocktails in the world.

This episode features two versions of the drink: a classic Dark ’n Stormy-inspired build with dark rum, ginger beer, and lime, and a creative Miso Dark and Stormy riff from Tokyo Record Bar that swaps in shochu, yuzu, miso syrup, soda, and a Cynar float.

Along the way, Blake and Tim break down why the drink’s name is trademarked, how ginger beer became tied to sailors and sea travel, why the float gives the cocktail its signature storm-cloud look, and how the Dark ’n Stormy functions not just as a cocktail, but as a template for experimentation.

Whether you prefer the classic Bermuda-style version or a modern riff with Japanese flavors, this episode proves that a cocktail does not need a long ingredient list to become iconic. Sometimes all it takes is rich rum, spicy ginger beer, citrus, and a little stormy weather in the glass.

In this week’s episode of Into the Barchive, Blake and Tim shift their focus from a cocktail to one of the most influential figures in the modern cocktail renaissance: Sasha Petraske.

As the founder of New York City’s legendary Milk & Honey, Petraske helped redefine what a cocktail bar could be. In an era dominated by sour mix, flavored vodka, and loud nightlife venues, he created a quiet, intentional space built around fresh ingredients, precise technique, clear ice, thoughtful hospitality, and respect for the craft.

The guys make two cocktails connected to the Milk & Honey lineage: The Business, a sharp and refreshing gin, lime, and honey riff on the Bee’s Knees, and the Cosmonaut, Petraske’s gin-based answer to the Cosmopolitan, featuring fresh lemon juice and raspberry preserves.

Along the way, Blake and Tim explore Petraske’s unexpected journey from Army Ranger to bartender, the practical origins of Milk & Honey’s famous house rules, and the lasting influence of his mentorship. From Attaboy in New York and Nashville to The Varnish in Los Angeles, The Violet Hour in Chicago, and The Patterson House in Nashville, Petraske’s influence continues to shape cocktail bars around the world.

This episode is a tribute to a bartender whose legacy was not built on spectacle, but on discipline, care, precision, and the people he trained to carry those values forward.

In this week’s episode of Into the Barchive, Blake and Tim head south of the Margarita to explore Mexico’s true everyday tequila cocktail: the Paloma.

While Americans often reach first for a Margarita, the Paloma is the drink many people across Mexico know and love. It is simple, refreshing, lower ABV, and deeply tied to everyday drinking culture rather than a glamorous origin story or famous bartender.

This episode features two takes on the cocktail: a classic Paloma built in the glass with Blanco tequila, lime, saline, and Mexican Squirt, and a fresh juice Paloma that treats the drink with the same craft-cocktail attention often given to the Margarita. Blake and Tim break down why grapefruit works so well with tequila, why Blanco is the best choice for this drink, how lime adds needed acidity, and why a few drops of saline can make the whole cocktail pop.

They also dig into the Paloma’s likely mid-century Mexican roots, the rise of grapefruit soda, the role of Squirt in popularizing tequila-and-grapefruit serves, and how the drink became a staple of backyard gatherings, street food culture, and modern cocktail menus.

Whether you prefer the easy tequila-and-grapefruit-soda version or a shaken build with fresh juice and sparkling water, this episode shows why the Paloma deserves its place as one of the world’s most refreshing tequila cocktails.

In Episode 22 of Into the Barchive, Blake and Tim dive into the story of America’s most-ordered cocktail: the Margarita. From its debated origins and connection to the Tequila Daisy to the rise of Tex-Mex restaurants, frozen drink machines, and the cocktail renaissance, this episode explores how tequila, lime, and orange liqueur became one of the most recognizable drinks in the world.

Along the way, the guys build two versions of the drink: a fresh, balanced Classic Margarita and a perfectly textured Frozen Margarita. They break down why fresh lime juice matters, why 100% agave tequila is non-negotiable, the role of quality orange liqueurs like Cointreau, and how ingredients like agave nectar and saline solution can elevate the cocktail far beyond the overly sweet versions many people remember from the past.

The episode also explores the rise of the frozen margarita machine, the history behind the iconic margarita glass, the dark era of cheap sour mix and mixto tequila, and the eventual return to fresh ingredients during the cocktail renaissance. Whether you love a Cadillac Margarita, a frozen beachside version, or a simple rocks pour with fresh citrus, this episode uncovers why the Margarita remains both timeless and endlessly adaptable.

Plus, Blake and Tim tease next week’s episode on Mexico’s true tequila favorite: the Paloma.

Episode 21 of Into the Bar-Cive dives into one of the most iconic cocktails of the last 50 years: the Cosmopolitan. 🍸💖

Often dismissed as just a trendy pink drink from the 1990s, the Cosmo actually played a pivotal role in bringing sophisticated cocktails back into mainstream culture. From its debated origins in San Francisco and South Beach to its explosion in popularity through Sex and the City, Blake and Tim trace how the Cosmopolitan became a defining drink of an era — and a gateway back into serious cocktail culture.

This episode features two versions of the Cosmo:

• The classic Cosmopolitan with citron vodka, Cointreau, fresh lime juice, and cranberry
• A modern riff inspired by Room for Improvement featuring split orange liqueurs and a house-made Cranpari cordial for added bitterness and complexity.

Along the way, the guys unpack the cocktail’s tangled origin story, discuss the influence of cocktail legends like Dale DeGroff and Toby Cecchini, and explore why the Cosmopolitan deserves far more respect than it often gets in cocktail circles.

Was the Cosmo just a fleeting trend, or is it a true modern classic hiding in plain sight? Episode 21 shakes up the answer. 🍸

The mint julep isn’t just a drink—it’s a ritual, a symbol, and a story layered with centuries of history.

In this episode of Into the Barchive, we go beyond the silver cups and Kentucky Derby traditions to uncover the deeper origins of the julep. What started as a medicinal syrup in the Middle East evolved into a colonial American staple, shaped by agriculture, innovation, and the often-overlooked contributions of enslaved Black bartenders who elevated the drink into something iconic.

Along the way, we build two cocktails that showcase the julep’s versatility:
• The Classic Mint Julep, simple, refreshing, and deeply tied to modern Derby culture
• The Prescription Julep, a historical nod that blends cognac and rye for a more layered take

We also break down the julep as a cocktail template—spirit, sugar, herb, and crushed ice—and explore how tools like the julep cup, swizzle stick, and Lewis bag helped shape bar culture as we know it.

From shaved ice in pre-Civil War Virginia to bourbon branding at Churchill Downs, this episode traces how a humble medicinal drink became one of the most recognizable cocktails in America.

So whether you’re watching the Derby or just looking for the perfect warm-weather drink, grab some mint, pack your ice, and join us as we dig into the history behind every frosty sip.

Welcome back to Into the Barchive, where every drink comes with a past.

This week, we’re asking a deceptively simple question: when is a martini… not a martini? 🍸

Step into the neon-lit world of the 1990s, where anything cold, colorful, and served in a V-shaped glass earned the “martini” label—whether it had anything to do with gin and vermouth or not. From Appletinis to the now-infamous Porn Star Martini, this episode explores the era when cocktail culture traded restraint for spectacle.

But before writing off this sugary, technicolor chapter of cocktail history, we dig deeper. What cultural forces fueled the rise of martini bars? How did pop culture shape what we drank? And perhaps most importantly—did the 90s actually help save cocktail culture by keeping it alive?

Along the way, we’re making two iconic drinks:

• The Appletini – reimagined with fresh ingredients and real balance
• The Porn Star Martini – a bold, modern classic that bridges indulgence and craft

As always, we’re not just recreating history—we’re refining it. By swapping artificial ingredients for fresh citrus, quality liqueurs, and thoughtful technique, we show how even the most misunderstood cocktails can be elevated into something worth revisiting.

Because sometimes, what looks like a mistake in cocktail history… is actually a stepping stone.

So shake things up, revisit an old favorite, and join us as we explore the era of martinis that weren’t really martinis, yet changed everything.

Welcome back to Into the Barchive, where every drink comes with a past.

April 19th marks National Amaretto Day, making it the perfect time to revisit one of the most misunderstood bottles behind the bar. Often dismissed as overly sweet or stuck in the disco era, amaretto’s reputation says more about how it’s been used than what it actually is.

In this episode, we set out to change that.

We start by rebuilding the Amaretto Sour—this time using Jeffrey Morgenthaler’s modern, balanced approach. By introducing fresh citrus, proper ratios, and a high-proof bourbon backbone, we transform a once overly sweet classic into a structured, complex cocktail worth revisiting.

Then we turn to another retro staple: the Bocce Ball. Instead of leaving it in its 1970s form, we refine it with better technique, thoughtful ingredients, and added complexity—proving that even the simplest drinks can evolve.

Along the way, we explore what amaretto really is—an Italian liqueur rooted in Renaissance tradition, built from stone fruit pits rather than almonds, and originally intended as a digestif rather than a cocktail ingredient. We trace its journey from European after-dinner staple to American cocktail culture, where convenience and sweetness often overshadowed balance.

This episode is about more than just amaretto. It’s about how cocktail culture revisits the past—not to reject it, but to refine it. With better ingredients, intentional technique, and a deeper understanding of balance, even the most overlooked drinks can find new life.

So whether you’ve written off amaretto or still have a dusty bottle sitting on your shelf, this might be the episode that changes your mind.

Make something classic. Make it better. And as always—keep tasting history.