Anatomy professor by day.
Cocktail creator & photographer by night.
One cocktail · Every day
Ph.D. · Associate Professor of Health, Human Performance & Athletics
One cocktail, every day — where the science of flavor meets the craft of the bar.
Daniel teaches Human Anatomy & Physiology at Linfield University. A first-generation Czech-American and member of the LGBTQ+ community, he shares a new cocktail every day.
Full Story →By Geoffrey Wilson (@rev_robertsinewave)
I recently got the NomadBar from @krownemetal, so I’m testing out a completely new way of filming and shooting these drinks. I’m still playing around with the angles and lighting, but it has been a lot of fun getting behind an actual bar. For the first cocktail, I cracked open Brett Adams (@your.daily.brett) and Jacob Grier’s (@jacobgrier) new book, The Bartender’s Library. This is much more than a recipe book. It explores how different spirits are produced, how those choices shape what we taste, and how to build a thoughtful collection around what you actually enjoy. There are also tasting flights and plenty of cocktails along the way. The first drink that caught my eye was the Devil’s Haircut, created by Geoffrey Wilson (@rev_robertsinewave) in 2013. Geoffrey first made it while preparing to leave New Orleans, including for his own going-away party at Cane & Table. He wanted the Bittermens ’Elemakule Tiki bitters to catch the attention of Avery and Janet Glasser, while the unexpected use of Monkey Shoulder Scotch was meant to impress Wayne Curtis and Jeff “Beachbum” Berry. When Geoffrey began working at Multnomah Whiskey Library in 2017, he was asked to contribute a cocktail for the Green Room and brought this one back. Its original name was Richard’s Hairpiece, after Aphex Twin’s remix of Beck’s “Devil’s Haircut.” He figured that reference might be a little too obscure, so Devil’s Haircut stuck. The drink is a Scotch-based Jungle Bird riff, with Ramazzotti, pineapple, citrus, and orgeat giving the smoky whisky a bittersweet tropical backdrop.
