Tyler Mortensen

The Matador is one of those cocktails that slipped through the cracks of cocktail history… but once you try it, you’ll wonder why it ever disappeared.

Back in the 70s and 80s, America was obsessed with the idea of “vacation in a glass.” Pineapple juice dominated bar menus, neon drinks were everywhere, and tequila was finally becoming mainstream. Somewhere in the middle of all that tropical chaos, the Matador was born — a simple three-ingredient drink that tasted like sunshine, surfboards, and skipping work on a Friday.

There’s no famous bartender tied to its creation. No legendary bar.
Just decades of resort menus, airline cocktail booklets, and cruise ships serving this tequila–pineapple classic to anyone needing an escape.

And honestly? That’s the charm.

The Build:
• 2 oz Tequila Comisario
• 1 oz lime juice
• 3 oz pineapple juice
Shake hard, strain, sip, and pretend you’re on a beach somewhere you don’t have responsibilities.

If you love rediscovering forgotten cocktails, the stories behind them, and how they shaped entire eras of drinking culture, stick around — I’ve got a whole lineup coming.

Cheers to lost classics and new favorites.

The Slippery Ni**le might have the most outrageous name in the bar world, but its story is pure 1980s magic.

Back when the rules didn’t matter, the hair was big, and bar culture was louder than the music, bartenders were experimenting with layered drinks that looked like tiny pieces of art. And somewhere between the disco leftovers of Sambuca and the rising popularity of Irish cream… this wild little shot was born.

It checked every box the decade demanded:
✔ Sweet
✔ Flashy
✔ Easy to drink
✔ And risqué enough to guarantee a reaction

Bars didn’t need to promote it — the name alone was a conversation starter. By the late 80s and early 90s, the Slippery Ni**le became a rite of passage for new bartenders and a full-blown party classic. It even sparked an entire family of “Ni**le” shots that took over the nightlife scene.

And here’s why it still matters today:
It’s fun.
It’s nostalgic.
And it reminds us that cocktails aren’t just drinks — they’re moments, memories, and a little rebellion poured into a glass.

Whether you’ve taken one, made one, or avoided the name entirely… the Slippery Ni**le will always have a place in cocktail culture.

Equal Parts:
Sambuca (or Jagermeister)
Irish Cream

The BARTENDER Magazine 2026 Calendar is now live on bartender.com!

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This photo was taken during our party by the .

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When someone sends you their legacy… you treat it with respect.

Every once in a while, a bottle lands on my doorstep that isn’t just a bottle.
It’s a story. A responsibility. A moment where someone says: “Here… I trust you with my family’s name.” That’s what happened when Wood Family Spirits sent me their Columbia Bourbon.

What you don’t see on the label is the depth of the roots behind it, five generations deep in the Pacific Northwest. A family that came to Oregon by ships and horses, chasing possibility and carving their own path. A family that didn’t just live in the PNW — they shaped it. Advocating for women’s rights. Protecting the land before “sustainability” was trendy. Building relationships with Native tribes. Modeling stewardship long before it became a hashtag.

And generations later, Holly and Tom Wood made a choice:
They stepped away from comfortable corporate careers and the noise of the world, and decided to honor their legacy the only way that felt honest by building something with roots. Something with craftsmanship. Something that carried the heartbeat of the Columbia River and the soul of Oregon.

That “something” became Wood Family Spirits.
And one of their flagship expressions… Columbia Bourbon.

I spent time learning their story, the history, the values passed down from generation to generation — and I knew this video couldn’t just be a “review.”
It had to feel like respect. It had to sound like legacy. It had to honor the hands, the land, and the history behind it.

If you’ve never heard of Wood Family Spirits, let me introduce you to a family that’s redefining what small-batch bourbon can look like when heritage matters more than hype.

Stay tuned for tomorrow’s tasting.
It’s going to be something special.

The Surfer on Acid: The '90s Cocktail That Should’ve Been a Legend And Still Kind Of Is

This cocktail feels like it was born right out of a late-night shift, a sunburn, and a soundtrack full of '90s skate-video guitars. The Surfer on Acid — a cocktail that somehow manages to be tropical, bold, and just unpredictable enough to keep you curious.

The Surfer on Acid came straight from the 1990s bartender underground, not from some fancy lounge. It didn’t come from menus wrapped in gold leaves. We’re talking about the real bar world — the bartenders who were inventing drinks on the fly, working with whatever bottles were within reach, and creating combinations that stuck around because the people demanded it.

The Surfer on Acid was created by a California bartender named Eric Tecosky, back when Jägermeister was the bottle every bartender had to figure out how to make taste good. And somehow… this guy cracked the code.

The formula was simple: Jägermeister, coconut rum, and pineapple juice. That’s it. Three ingredients that shouldn’t work together — but do.

It showed up in college bars, beach bars, and hole-in-the-wall spots and eventually found its way into the “drink this with your friends” hall of fame. It wasn’t trying to be classy. It wasn’t trying to be complicated. It was just trying to be good. And it delivered every time.

People loved it because it hit that perfect wave between sweet, herbal, and tropical. The herbal notes from the Jäger, the island vibes from the coconut rum, the pineapple juice smoothing it all out — it created this little moment of balance that felt different from everything else on the menu.

And even today, when cocktail culture is full of fat washes, tinctures, foams, and techniques that require a YouTube tutorial… cocktails like this remind you that sometimes the OGs still hit the hardest.

It’s the kind of drink that makes you smile a little bit after the first sip — not because it’s fancy, but because it’s familiar. Because it tastes like friends. Because it tastes like summer. Because it tastes like one of those nights you didn’t plan… but ended up telling stories about for years.

And at the end of the day, that’s what cocktails are about. Not perfection. But connection.

So here’s to the Surfer on Acid — the '90s classic that wasn’t supposed to become a classic at all - but somehow earned its place anyway.

THE MELON BALL: THE MOMENT COCKTAILS STOPPED TAKING THEMSELVES SO SERIOUSLY

Let me set the scene for you for a moment…

Close your eyes and picture the 1980s: neon lights reflecting off chrome countertops, shoulder pads wider than the doorway, music blasting through packed nightclubs, and drinks so bright they didn’t just sit on the bar — they glowed. And right there in the middle of that electric, loud, unapologetic decade… was a little green drink called the Melon Ball.

Now here’s the thing most people don’t realize, The Melon Ball didn’t come from a famous bartender. It wasn’t born in a speakeasy. It didn’t come out of some dusty pre-Prohibition recipe book. This drink came straight out of a cultural shift — a moment in time when cocktails stopped trying to be serious, stoic, and “proper”… and started trying to be fun again.

You’ve got to remember: cocktail culture used to be buttoned-up.
Precise pours. Heavy mahogany bars. Old-school recipes passed around like sacred scripture. But by the late 70s and into the 80s? People wanted something different. Something that tasted like a good time.

Cue the rise of flavored liqueurs. Cue vodka becoming the “blank canvas” spirit. Cue bartenders mixing juice with whatever bright bottle caught their eye and saying, “Let’s see what happens.” And that’s where the Melon Ball stepped into the spotlight.

Bright green. Sweet. Fruity. Loud. A cocktail that didn’t apologize for being fun. A drink that didn’t whisper — it announced itself. And because its origin isn’t pinned down in any book, here’s the part I love the most - we (bartenders) get to tell the story.

We get to look at this drink not as a piece of history trapped in a timeline… but as a symbol.
A reminder of the moment cocktail culture loosened its tie, kicked off its shoes, and stepped onto the glowing 80s dance floor like it owned the night.

For me — as a bartender, a storyteller, and someone who built a life behind the bar — these are the moments I love digging into. Not just how a drink was made, but why it existed at all.

Because the Melon Ball wasn’t crafted for tradition. It was crafted for the moment. For the vibe. For the people who wanted to have a night worth talking about the next day. And honestly? That’s the heart of why I do what I do.

Every cocktail has a timeline,but the best ones also have a personality, a purpose, and a place in the story of how we drink, how we celebrate, and how we connect.

So the next time you see that neon-green glass come sliding across the bar, remember this - You’re not just sipping a cocktail. You’re sipping a whole era. A moment in history when the bar got a little louder, a little sweeter, and a whole lot more fun.

And if you’re new here — I’ve got plenty more cocktail stories where this came from. Pull up a chair. Let’s mix something up.

Let’s talk about the Black Russian — the cocktail that proves sometimes the most powerful things in life are the simplest.

No smoke, no mirrors, no 18-step build. Just vodka and coffee liqueur coming together like two old friends who don’t need to explain themselves. It’s a drink with history, attitude, and that quiet confidence that says, “I’ve been here way longer than the trends, and I’m not going anywhere.”

The Black Russian first showed up in 1949 thanks to a Belgian bartender who mixed it for a US ambassador. It sounds fancy, but here’s the truth: this cocktail isn’t about fancy. It’s about flavor, intention, and that smooth little punch that sneaks up on you halfway through the glass.

I love drinks like this because they match my whole philosophy behind cocktails and storytelling — simple builds, strong impact, and a story that actually matters. No overthinking. No bells and whistles. Just a classic that still shows up for you every time you pour it.

If you’re a home bartender, this is an easy win.
If you’re a spirits nerd, this is a staple.
If you’re just trying to unwind after a day that tried you… well, this one speaks your language.

🥃 Build:
2 oz Vodka
1 oz Coffee Liqueur
Pour over ice in a rocks glass. Stir. Sip. Realize life doesn’t always have to be complicated to taste good.

Honoring Ray Foley — The Bartender’s Bartender

Every now and then, someone walks through this industry who doesn’t just mix drinks… they mix eras, careers, and entire generations of bartenders. And for me—for a lot of us— Ray Foley was one of those people.

Most people know the surface-level story: Founder of Bartender Magazine or the creator of the Fuzzy Navel, writer of what felt like every cocktail recipe book on earth. But that was just the intro to the man. Ray Foley wasn’t just a name printed on a cover or a quick footnote in the bartending world. He was the bartender so many of us tried to emulate long before we even realized it.

The thing about Ray is this—if you’ve ever strapped on an apron, walked behind a bar, and tried to master the perfect pour, he’s influenced you. Even if you’ve never heard his full story. Even if you’ve never opened one of his books. Even if you’ve never realized that the way we talk about drink culture today… the language, the structure, the pride… came from trailblazers like him.

There’s a little bit of Ray Foley in every bartender’s hands. In every recipe they refine. In every shift where someone decides, “I really want to take this craft seriously.”

When I first decided to take bartending to heart—really study it, not just do it—Ray was one of the first people I gravitated toward. I studied every single book he wrote. I memorized every recipe, even the ones that kicked my ass the first few times. I read every article I could find, because the way he described drinks wasn’t just technical… it was storytelling.

Ray taught through structure, clarity, and a quiet confidence that said:
If you’re going to show up to the bar, you’re going to show up right.

Even though I never knew him personally, I feel like I did—because his work shaped how I approach every bottle, every build, every story I tell through a drink. He made bartending feel like a craft worth mastering, not just a job worth surviving.

Ray Foley was more than a founder. More than a recipe creator. More than a magazine publisher. He was a compass in an industry that’s constantly shifting, expanding, reinventing itself. He was the bartender’s bartender.

And honestly… I don’t think the industry talks about him enough.

So this post is just my small way of saying thank you, Ray. Thank you for the foundation you built. Thank you for the knowledge you shared. Thank you for inspiring those of us who found our purpose behind a bar.

Whether they realize it or not, every bartender—from the veteran mixologist to the kid pouring their first drink—has a piece of Ray Foley in their story. And I’m proud to be someone who learned from the blueprint he left behind.

Here’s to Ray… and to every bartender who’s ever been shaped by the ones who came before us.

THE TOASTED ALMOND: THE 80’S COCKTAIL THAT NEVER STOPPED WORKING

Let’s talk about a cocktail that feels like it strolled straight out of an 80’s dessert cookbook wearing shoulder pads and confidence… the Toasted Almond.

This little classic is the shy, quiet cousin of the White Russian — not flashy, not complicated, but unforgettable the moment it hits the glass. It showed up in bars in the late 70s and early 80s, right when America decided calories didn’t count and creamy cocktails were basically a personality trait. Hotel lounges, Italian spots, chain restaurants… everywhere you turned, someone was shaking up a Toasted Almond.

And the build? Fool-proof:
• 1½ oz Amaretto (that toasted almond flavor we all know)
• 1 oz coffee liqueur (rich, deep, “oh this is dangerous”)
• 1–2 oz cream (because the 80s said so)
Shake it, pour it, enjoy it.

Why has this cocktail stuck around as long as it has? Because it does what all timeless things do — it works. It’s smooth, nostalgic, sweet, and completely unbothered by trends. There’s no reinventing the wheel here. It’s a reminder that not everything has to be fancy to be great. Sometimes simple is enough.

And of course bartenders turned it into a shot — because when you taste something this good, you immediately think, “Yeah… I need this in one sip.”

If you love cocktails that come with a story, a vibe, and that old-school charm that feels like sitting at the bar before smartphones existed… the Toasted Almond deserves a spot back in your rotation.

The Godmother Cocktail: The Quiet Classic That Never Needed the Spotlight

Every once in a while, a cocktail shows up that doesn’t need fireworks… or smoke… or a garnish that costs extra. It just walks in with quiet confidence, sits down at the bar, and lets the flavor do all the talking. That’s the Godmother.

A simple two-ingredient cocktail with a big personality — and a history that’s surprisingly mysterious for how long it’s been around. In an industry full of cocktails with origin stories longer than my kids’ bedtime routines, the Godmother slips in like the quiet aunt at a family party. She doesn’t brag. She doesn’t flex. She just exists — smooth, sweet, and strong.

Here’s the backstory we do know:

The Godmother is the younger, softer, gentler version of the Godfather cocktail. The Godfather uses Scotch. The Godmother swaps it for vodka (I use a premium vodka such as The BlackStorm Brand vodka) and suddenly the whole vibe changes.

This drink likely showed up sometime in the 1970s, when vodka was blowing up in American bars and taking over cocktail menus. People were choosing vodka because it was smooth, clean, and easy to drink… so naturally someone said, “What if we take that amaretto sweetness and pair it with vodka instead?” And the Godmother was born. No famous bartender.
No iconic bar. No award-winning mixology moment.

Just a simple, elegant idea that stuck around because it tasted good and made sense. Sometimes that’s all you need.

And here’s the beauty of this cocktail → it’s so simple, so clean, and so easy to make that anyone can build it at home and feel like they know what they’re doing.

Let me show you:

The Classic Godmother Cocktail Build

Ingredients:
• 1½ oz vodka
• ½–1 oz amaretto liqueur (depending on how sweet you want it)

How to Make It:
1. Fill a rocks glass with ice.
2. Add the vodka.
3. Add the amaretto.
4. Give it a gentle stir.
5. Garnish with a lemon or orange twist if you want to make it pretty.

That’s it. Two pours. One stir. No stress. The flavor? Smooth. Slightly sweet. Almond-forward with that warm Amaretto perfume that hits your nose before it hits your tongue.

It’s the kind of drink that reminds you how good simplicity can be.
And honestly, as someone who’s spent years building drinks, building content, building a brand, and building a life — that simplicity hits different.

Not everything needs to be complicated. Not everything needs to be reinvented. Sometimes the classics stay classics because they do exactly what they’re supposed to do. The Godmother is that reminder.

A sweet sip of the 70s, a slow moment in a fast world, a cocktail that shows up, does its job, and doesn’t need applause to be memorable.

— Tyler | Mixed Up With TGM

The Buttery Ni**le: The 90s Shot That Refuses To Go Away (And Why That Actually Matters)

You ever notice how some drinks show up, burn bright for a minute, and then disappear faster than your last New Year’s resolution? And then… every once in a while… one random little shot sticks around for decades like it refuses to be forgotten.

Today I’m talking about one of those survivors:
The Buttery Ni**le. Yeah, the name makes you laugh — but the story behind it actually says a lot about who we were and honestly, who we still are.

Back in the late 80s and early 90s, bars were obsessed with two things: Layered shots and names that would make your grandma clutch her pearls.
It was the era of Red-Headed S***s, S*x on the Beach, Fuzzy Navels, Slippery Ni**les — the whole catalog of cocktails that were built to get attention long before social media existed.

And somewhere in the middle of that neon-lit, shoulder-pad-wearing chaos the Buttery Ni**le was born.

No bartender stepped forward to claim it. No cocktail book crowned it. No famous bar stamped their name on it. It was just this quiet little shot that popped up in late-night bars — something sweet, simple, and fun in a world that was becoming very loud and very complicated. And honestly? That’s the part that hits me the most.

Because sometimes the things that survive the longest aren’t the ones that were marketed the hardest…
but the ones that reminded people of something they were missing.

The Buttery Ni**le is nostalgia in liquid form.
It’s dessert disguised as a shot. It’s the moment where the world stops being heavy for a second, and you’re reminded that joy can be simple.

And if you’ve been following my journey for a while, you know that’s what I stand on — the moments in between.
The stories behind the drinks.
The tiny bits of fun and connection that make life feel less like a grind and more like something we’re actually participating in.

So let’s talk about what’s actually in this thing:
The Classic Buttery Ni**le Recipe
• 1 oz butterscotch schnapps
• ½ oz Irish cream, floated gently on top
• (Shake or layer — your call. Layering just looks sexier on camera.)

The flavor? Think of a liquid butterscotch candy with a creamy finish. It’s sweet, soft, no burn, no edge — just a little reminder that not every shot has to come with consequences.

But here’s what I love most…

This shot has zero interest in being taken seriously.
It doesn’t care about trends. It doesn’t care about mixology purists. It doesn’t care about fancy garnishes with names no one can pronounce.

It’s just here to make people smile. And in 2025… that still matters.

So whether you’re a seasoned bartender, a home cocktail explorer, or just someone who appreciates a good 90s throwback — don’t underestimate the power of a simple, nostalgic drink to bring people together.

If you make this, tag me. I want to see your version, your pour, your story that goes with it.

And if you’ve got a favorite 90s shot, drop it in the comments — I’m building a whole series around the drinks we grew up on.
Let’s mix something up… and maybe remind ourselves that fun never actually went out of style.

I finally did it. I published my first Medium story.

This one’s personal — it’s about where I came from, who I’m becoming, and why I’m building this brand in the first place.

If you’ve been cheering me on, thank you. If you want to understand me a little deeper, here’s the start.

From Behind the Bar to Behind the Story: How Bartending Became the Beginning of My Real Life By Tyler Mortensen — Mixed Up With TGM