professor.baker

Photocred goes to the lovely Ms. Bianca who came all the way from Tribeca just to grab a drink with me. Cheers 🥂🍾❤️

ROSES ARE RED 2.0 🌹

You remember the Roses are Red cocktail from last year, right? Well this year, it got even more interesting. Last year, the cocktail was gin-based, but this year we decided to turn it into a whisky-based cocktail — Japanese whisky in particular 🥃

You may ask “how does it taste”?
Just think of a Whiskey Sour, but with the most love-infused ingredients.

So if you’re coming by the bar for Valentine’s Day, be sure to order the ‘Roses are Red’ cocktail.
The 2.0 version is quite delightful. Cheers! ❤️


ROSES ARE RED 2.0
- 1.5 oz hibiscus-infused Suntory Toki
- 0.25 oz Red Bitteroma
- 0.75 oz Peppermint tea
- 0.5 oz Giffard pampelmousse liqueur
- 0.75 oz Citrus oleo
- 0.75 oz lemon juice
- 1 dash orange bitters
- 1 dash foamer

• combine all ingredients into a shaker
• add ice and shake hard for 10 seconds
• strain into a coupe glass … no ice!
• garnish with a dried rose bud

TWO-YEAR ANNIVERSARY 🎉

Wow, can’t believe it’s been 2 years since I’ve been bartending at the Warren Street Hotel. The time just flew by.

I just want to take this time to thank this wonderful establishment for fostering such a warm environment for me to work. I’ve never worked in a place that has given me so much creative freedom over the cocktail program. It is truly a blessing to step foot in this hotel everyday and think up new interesting ways to delight our guests.

Thank you so much again, and looking forward to many more years to come 🫶🏾🩵🍸

COCKTAIL CLASS 🍸

Okay, so there’s been a change of plans. The in-person cocktail class will now be Tuesday, Jan. 20th at 630pm EST. And yep, you guessed it … we’re covering Gin cocktails.

Oh, you don’t like Gin? Don’t like its “piney” flavor? No problem … we will be making cocktails that masks all of that. You’ll be surprised how many people thought they hated Gin and now they love it. All it takes is a few mixology techniques and voila!

The link for the Cocktail Class is in my bio. But if you have any trouble locating it, just DM me and I’ll assist.

Hope to see you there. Cheers!

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Candace 🧁

So I’m posting this for all the ones who recognize this amazingly talented woman. I met her back during Covid when I taught a cocktail class for she and her husband, and I’ve been IG buddies with them ever since. I wanted to make her the Jennifer Fisher Margarita while she was in town, but with her busy schedule, I didn’t get the opportunity. Oh well, next time. Cheers!

I don’t know who’s is participating in Dry January, but you’ll probably need to break it a teeny bit early. Can you guess which spirit we’re gonna make cocktails with this class? Submit your answer below. Cheers! 🍸

NOVEMBER 🍂🍁🍎

I don’t know why, but November has always been my favorite month of the year, and wow what a month this has been. Although it’s not over yet, my cup hath runneth over to the point where I don’t think I can make more room for more blessings. A successful new cocktail menu launching; the overwhelming requests for more cocktail classes; working side by side with NYC’s top mixologists for NYBW; moving into a bigger apartment; cleverly finding a way to have more work-life balance; etc.

And despite me having to say goodbye to
‘Lars & Sandra’ soon, November is still undefeated 🧡

Papa Baker & the Kids🎅🏾👦🏼👧🏻👱🏻‍♀️

A Tale of Two Coincidences

Okay, so it’s no secret: today is my birthday. And I coincidentally have the day off (I never have Mondays off). But also, La Compagnie does this thing called “Industry Night” coincidentally on Mondays … whereby you get $100 off your tab if you work in the F&B industry. So you know exactly where this is going.

Cheers, and hope to see you there. It’s a wine bar so I hope you like some vino 🍷

THE COSMOPOLITAN 💘

So here’s the thing about the Cosmopolitan:
You could have the most perfectly balanced Cosmo recipe, but if it isn’t the correct shade of pink, they will send it right back.


Do you think this is a good shade for you?


Cosmopolitan
- 1.5 oz Vodka (used Tito’s)
- 0.75 oz Triple Sec (used Cointreau)
- 1.25 oz fresh lemon juice
- 0.5 oz Cranberry juice (Ocean spray or Tropicana)
- 2-dashes orange bitters (used Regan’s)
- 0.25-0.5 oz oleo sacchrum


CHEERS!

Back into ‘Professor’ mode 👨🏾‍🏫

A couple days ago, I had the privilege of teaching the hotel’s very first cocktail class. We did three drinks from our cocktail menu:
• Negroni D’Margarita (Tequila)
• Cucumber Coconut Mojito (Rum)
• Smoke & Nectar (Mezcal)

Which one sounds like your type of cocktail during these summer months? 🍹