The Cocktail Conjurer

The Cocktail Conjurer The Cocktail Conjurer is a fusion of magic, mixology, and controlled chaos. Known for bespoke cocktails, theatrical flair, and a taste for the dramatic.

Based somewhere between obsession and artistry.

Crafty Coyote — TorontoMy old watering hole from when I lived in Toronto. Nothing fancy about the reason for this one — ...
09/29/2026

Crafty Coyote — Toronto
My old watering hole from when I lived in Toronto. Nothing fancy about the reason for this one — just one of those neighborhood spots that became part of the routine.
Funny how certain bars instantly take you back to a completely different chapter of your life.

09/28/2026

Espresso Martini Monday — Wonderstate Coffee
I met the team from Wonderstate at Chicago Coffee Fest, so it was only a matter of time before one of their coffees ended up behind my bar.
This is their Honduras Finca Liquidambar — a washed light roast grown around 1,630–1,650 meters, with notes of green apple, key lime, and honeycomb.
So I built the drink directly around those notes:
🍏 Granny Smith–infused Quebranta Pisco 🍯 Bärenjäger 🍋‍🟩 Key lime cordial ☕ Fresh espresso 🧂 Saline
Green apple → pisco. Key lime → cordial. Honeycomb → Bärenjäger.
Different coffee, different Espresso Martini.

09/25/2026

Northern Current — a Bloody Mary reimagined through coffee.
For this one I started with Anodyne Coffee Roasting Co.’s Rwanda Mbilima and built the drink outward from there.
Bacon fat-washed aquavit and pepper vodka give it that savory brunch backbone, with Oloroso sherry and Cynar adding depth. The coffee comes in as a carbonated Rwandan cold brew, while clarified tomato consommé brings the Bloody Mary element without turning the drink opaque.
The result is basically a Bloody Mary disguised as a coffee highball.
Bacon fat-washed aquavit Pepper vodka Oloroso sherry Cynar Carbonated Rwanda Mbilima cold brew Clarified tomato consommé Saline Olive garnish
Coffee doesn’t always have to mean Espresso Martini.
☕️

09/24/2026

Apparently shaking a Daiquiri wasn’t enough.
At Toronto Cocktail Conference, Flor de Caña put me on an exercise bike with one objective: shake a Daiquiri while sprinting 40 meters as fast as possible.
Because nothing says precision bartending like simultaneously trying not to fall off a bike.
Honestly, one of the most fun activations at TOCC — and probably the closest I’ll ever get to calling cardio “professional development.”
🥃 Flor de Caña 🚴 40 meters 🍸 One aggressively shaken Daiquiri 📍 Toronto Cocktail Conference

Campari turned Toronto Cocktail Conference red.A full Campari activation, Negroni in hand, and about as subtle as you’d ...
09/23/2026

Campari turned Toronto Cocktail Conference red.
A full Campari activation, Negroni in hand, and about as subtle as you’d expect from a room completely washed in red light.
Simple concept, strong branding, and honestly one of the easiest booths at TOCC to spot from across the room.
📍 Toronto Cocktail Conference 🍊 Campari 🥃 Negroni

Bar Mordecai — Toronto.One of those bars where the room is doing almost as much work as the drinks.Dark, theatrical, sli...
09/22/2026

Bar Mordecai — Toronto.
One of those bars where the room is doing almost as much work as the drinks.
Dark, theatrical, slightly ridiculous in exactly the right way — and somehow my seersucker suit ended up matching the place better than anything I could’ve planned.
Another stop during Toronto Cocktail Conference, another reminder that a great cocktail bar is as much about atmosphere as what ends up in the glass.
📍 Bar Mordecai 🍸 Toronto, Ontario 🥃 Toronto Cocktail Conference

First pop-up. Ever. 🍹Got behind the bar at Tiki Underground for Syrups & Spirits and brought a menu of my own cocktails ...
09/20/2026

First pop-up. Ever. 🍹
Got behind the bar at Tiki Underground for Syrups & Spirits and brought a menu of my own cocktails to life for the first time.
Filipino-inspired flavors, tropical ingredients, plenty of rum, and the completely different experience of taking drinks I’d developed and actually serving them to a crowd.
Designing cocktails is one thing. Watching people order them, drink them, and come back for another is something else entirely.
A lot learned. A lot of drinks poured.
First pop-up in the books. Definitely not the last.

Cinzano at Toronto Cocktail Conference.A proper aperitivo stop in the middle of TOCC — spritzes, vermouth, classic Itali...
09/18/2026

Cinzano at Toronto Cocktail Conference.
A proper aperitivo stop in the middle of TOCC — spritzes, vermouth, classic Italian branding, and a few different ways to see how versatile the category can be beyond just “something you put in a Negroni.”

Jägermeister, Finlandia and a few other familiar names all in one stop at TOCC.A lighter aperitivo-style serve, some cla...
09/17/2026

Jägermeister, Finlandia and a few other familiar names all in one stop at TOCC.
A lighter aperitivo-style serve, some classic European brands, and a quick reset before diving back into the rest of Toronto Cocktail Conference.

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