Introducing Brides's newest foodie-celebrating series, in which we bring beautiful, handcrafted, Instagram-approved signature cocktails to you four times a week! Each month, we'll shine a spotlight on two master mixologists and their one-of-a-kind libations, with recipes and tips on how you can incorporate these signature beverages into your wedding menu, engagement party, bachelor/bachelorette parties, or just an extra-sweet night at home in the kitchen together. For the first half of August, Tyson Buhler, head bartender at the world-renowned cocktail institution Death & Co, continues to blow us out of the water with eight boozy beauties to keep you and your guests sipping and swinging all evening long. Stay tuned to hear from more of your favorite bartenders across the country (and beyond!)—because as we all know, the drinks really do make the wedding.
"Showing that juleps aren’t just for summer, the Dixieland Julep brings out the deep oak flavors of cognac and rum paired with coffee, chicory, and just a hint of fruit." —Tyson
- 1 oz. Pierre Ferrand 1840 Cognac
- 0.5 oz. Ron Zacapa 23 Rum
- 0.5 oz. Lemon Hart 151 Rum
- 0.25 oz. Fernet Branca
- 0.25 oz. pineapple syrup
- 0.25 oz. Bittermens NOLA coffee bitters
Tyson Buhler is head bartender at NYC cocktail hot spot Death & Co. and is the U.S. winner of the 2015 World Class Bartending Competition. After attending Le Cordon Bleu in Arizona, he began bartending and immediately fell in love. After gaining recognition while living in Phoenix, Buhler moved to NYC and quickly started at Death & Co. before leaving to run the beverage program at Ristorante Morini. From there, he returned to the bar at Death & Co. and was part of the opening team at Leyenda with Ivy Mix and Julie Reiner. In 2010, Death & Co. won Best American Cocktail Bar and World’s Best Cocktail Menu at Tales of the Cocktail's Spirited Awards. Death & Co. is a cocktail-industry leader and has a worldwide cult following. Become one of the bar's 119K followers on Instagram and Facebook @deathandconyc.