All posts by jetrotz

the author of this blog.

Quarantine Cocktails

Leo Tolstoy’s novel Anna Karenina got it right: “Happy families are all alike;” and I’ll add “so are cocktails, at least until a global pandemic takes hold.”
Therein lies the inspiration for this journey through the world of spirits and their myriad concoctions. After the lockdown began in March 2020, it took me a few months to realize that a daily cocktail might be an interesting way of distraction. 

Mind you, I think I’d had the same few bottles on hand for years: a bottle of bourbon, another of rye, a nasty coconut rum, some vodka, a few tequilas from when Amy and I took a trip to Mexico’s Isla Mujeres before we were married along with 4 bottles of Kahlua. I have no idea why so many. I’d been introduced to the Aviation at some point, and thought I’d start there.

So I tracked down a bottle of Creme de Violette – there’s a long history to that liqueur I’ll save for another entry – as well as Luxardo maraschino cherry liqueur. After that, I needed to find more things to create. That led to picking up one modern cocktail book, then another and another. Pretty soon I’m Instagramming my way to a really nice collection of cocktail recipes and a few of my own musings about most of them. 

Here in mid-January 2021, as the world continues to do that crazy thing we’ve been dealing with for almost a year (pandemic, civil unrest, attempted insurrection, the (blessed) election of Joe Biden & Kamal Harris, as well as Georgia turning blue in not one but TWO elections) I’ve made about 150 unique drinks. This blog will be an attempt at documenting these and letting my friends track their favorites down – something Instagram and Facebook don’t really facilitate all that well. 

I hope you’ll join me on this journey. There is so much more to the cocktail than I ever realized. Let’s go!


Posted on 5/30/2020, 6/12/2020 and 7/8/2020.

So here’s #ryanreynolds Aviation Gin in an Aviation cocktail. Love the herbal notes from the Rothman & Winter Creme de Violette balanced by the tart lemon and sweetness via Luxardo maraschino liqueur. Way too easy to drink. Tragically this lovely crystal glass gave its life shortly after these pics. This is essentially the classic recipe, but I added the bitters for some additional botanical notes. At my friend Susie Fellman’s suggestion, I’ll have to try substituting St-Germain Elderflower liqueur (referred to in the industry as ‘bartender’s ketchup’) in place of the simple syrup. #aviationgin #luxardo #rothmanandwinter #bittercube #stgermain #cremedeviolette

A perfect aviation on a perfect summer afternoon.


5 minutes


  • 2 oz Plymouth Gin
  •  ¼ oz Creme de Violette
  •  1 tsp Maraschino Liqueur 
  •  0.75 oz Fresh Lemon Juice
  •  0.50 oz Simple Syrup (1:1)
  • 2 Drops Bittercube Bolivar Bitters
  • 1 Cherry (as garnish)


  1. Add all ingredients to shaker, add ice then immediately shake for around 15 seconds.
  2. Double strain into a chilled coupe.
  3. Garnish with the cherry.

Saying Goodbye

My ID photo from my first day of work in 1998 - the other on my last day in the office in 2015.
My ID photo from my first day of work in 1998 – the other on my last day in the office in 2015.

I’m belatedly adding this announcement I posted to Facebook last week on for posterity – who knows when Facebook is going to go belly up?!? In all seriousness, I was both humbled and honored by nearly 100  friends, coworkers and family far and near taking time to lend words of support. I think you dearly for all your blessings.

So last week I said goodbye to my workplace of 18 years. While it may be hard to believe so much time has passed, these photos certainly suggest otherwise. What’s next? I’m equally excited about not only taking a little time off but also the opportunity ahead. Here is the note I sent to my colleagues earlier today: 

As many of you already know, my 18 years at Turner are coming to an end.

What I will miss the most are the people of Turner. Not that new project or product – but the other human beings it’s been my honor to work alongside for so many years.

It has been a pleasure to have lived, loved and learned new things every day of my years spent at Turner. I think back to my job interview in 1997 – with much more hair, and much darker hair at that, talking to Jim Walton about how the internet was going to change media as we know it.

Strategies change, business headwinds ebb and flow, but with the kind of people I’ve had the pleasure of working with at Turner, a job becomes more than a job – it becomes a passion. And for having that opportunity, I am forever thankful.

I am looking forward to future adventures, and feel certain that our paths will intersect again.

In the interim, I can be contacted at

All the best,

Joey Trotz