The Ohio State University Alumni Association

Mixology Minute

Learn how to create cocktails curated by Buckeyes! Ohio State alumni share seasonal drink recipes in this fun, step-by-step video series.

Share your drink recipe

Check out our library of Mixology Minute videos below, and if there’s a tasty drink recipe you’d like to see us make, share it with us!

May 2023


Wayland Makanaokealoha Osomanu Hinds ’13, Director of Development at Wittenberg University, walks us through how to make the Mokihana to celebrate Asian American and Pacific Islander Heritage Month. 

As we celebrate Asian American and Pacific Islander Heritage Month, we’re also celebrating family — and for Wayland, the Mokihana was the drink that was always on the table for the family lunches his grandmother would regularly host in his home state, Hawai'i.  

Wayland shared some history about this drink and Hawaiian spirits in general:

“While none of the ingredients to this drink are necessarily Hawaiian, the adaptation is just that. Hawaiians, Samoans and our Polynesian cousins across the Pacific have adapted over time to various changes for survival and persistence, so adopting things and putting our own spin on it is very much a part of what make our cultures so special." 

Wayland Makanaokealoha Osomanu Hinds is a proud 2013 Ohio State alumnus, and is originally from Wai'anae, Hawai'i, on the island of O'ahu. Here are his remarks about his student experience: “Being both Native Hawaiian and Samoan on our campus where there weren't many others, I became closer with my culture and appreciation of it as I enjoyed various opportunities in our community to share and educate others. It's exciting to know that representation has grown here and flourishes through the existence of student organizations like the Hō'ike O Hawai'i club.” 

Learn more about the Hō'ike O Hawai'i club


  • 1 frozen limeade canister
  • Ice
  • Vodka
  • Purple orchid flower for garnish
person in brightly-colored patterned shirt leaning over counter while preparing a drink and pouring it into a glass
close-up image of a drink in a clear glass with a floral garnish
person in brightly colored shirt leaning over counter to present a drink with a floral garnish on it while surrounded by some plants and ingredients for a cocktail


  • Keep limeade frozen until ready to serve.  
  • Mix chilled water and frozen limeade in a pitcher as recommended — typically a 2:1 ratio.  
  • Put ice in a rocks glass and pour 1.5 oz. of vodka.  
  • Add limeade mixture to the glass.  
  • Top with the orchid flower as a garnish and enjoy!  
  • Optional: you may also blend this mixture for more of a slushy consistency, but the use of frozen limeade and chilled water is an easy way to achieve something similar. 

April 2023

The Bee's Knees

JT Houssami, Senior Director of Development Operations at The Ohio State University and graduate of Fisher College of Business makes the Bee’s Knees — the only drink that brings the buzz of campus at springtime to you. 

The warmer days, the flowering trees on The Oval, commencement right around the corner... there’s no time like springtime on campus! For this installment of Mixology Minute, JT Houssami walks us through the Bee’s Knees — a refreshing spring cocktail that brings together gin, honey and lemon for a flavor combination that’s meant to bee! Bring it to your next get-together on the patio, or just make it for yourself to be transported back to one of the best times of year on campus. 

JT Houssami is the Senior Director of Development Operations at The Ohio State University and a graduate of The Max M. Fisher College of Business. When he’s not working, you’re likely to find JT coaching his sons' flag football teams or cheering on his daughter at gymnastics, spending time outside with family and friends, fixing things around the house, or reading a good book. 


  • ½ oz. lemon juice 
  • ½ oz. honey syrup (1 part water, 1 part honey) 
  • 2 oz. gin 
  • Ice 
person pouring liquid into cup with floral decor in the background
close-up shot of person pouring liquid through a strainer into a coupe glass
close-up shot of a couple glass with a light-orange drink placed next to a bottle of gin, a lemon and a bottle of honey syrup


    •    Add lemon juice to shaker. 
    •    Add honey syrup to shaker. 
    •    Add gin to shaker. 
    •    Shake with ice. 
    •    Double strain into coupe glass. 
    •    Garnish with expressed lemon peel. 

February 2023

The Nutty Buckeye Smoothie 

Jenny Shrodes, registered dietitian at The Ohio State University Wexner Medical Center, walks us through how to make a smoothie that inspires year-round healthy living.

Any Buckeye knows there’s no better flavor combination than peanut butter and chocolate. For this installment of Mixology Minute, Jenny Shrodes walks us through every step of making the Nutty Buckeye Smoothie, a healthy smoothie that’s based on our favorite Ohio State treat! Perfect for recharging after a workout or starting your day with a quick-but-nutritious breakfast, this smoothie is one you’ll come back to again and again.

Jenny Shrodes, RD, LD, CDCES is a registered dietitian at the Ohio State Wexner Medical Center who specializes in diabetes care and education. Jenny loves cooking, staying active and coaching fellow Buckeyes on how to maintain a healthy lifestyle. Check out her diabetes-friendly recipes here and join Jenny in the kitchen for a livestream every second and fourth Tuesday!


  • 1 cup (8 ounces) milk or alternative, such as almond, soy, oat, coconut, rice, etc.
  • 1 scoop whey or plant-based protein powder without added sugar
  • ½ banana, frozen
  • 1–2 tablespoons cocoa powder
  • 13 tablespoons natural nut butter without added sugar or fat

Optional additions

  • Add a bit of heat with sprinkle of cayenne (shown to increase metabolism)
  • Add flavor with sprinkle of cinnamon (shown to help blood sugar)
  • Add 1 teaspoon of honey for an extra 4 grams of carbs (in case the banana doesn’t make it sweet enough)
person wearing an apron looking off into the camera with a small blender and smoothie ingredients next to them
close-up image of a brown chocolatey smoothie in a clear glass with ingredients
image of hand pouring a powder ingredient into a blender cup


  • Add milk, milk alternative, or water to your blender.
  • Add protein powder.
  • Add frozen banana.
  • Add cocoa powder.
  • Add nut butter.
  • Blend until desired consistency. If adding ice, blend longer than you think you need to.
  • Drink immediately. If mixture separates, just zap it with the blender.


November 2022

The Buckeye Bourbon Blitz

Mekka Don ’02 makes a cocktail that captures the energy of The Game.


During rivalry week, we’re only making drinks that come out scarlet — so the Buckeye Bourbon Blitz is just right! Bourbon, sweet vermouth and Campari (the key to the beautiful scarlet color we love) come together perfectly to make a Buckeye-fied version of a classic cocktail, the boulevardier.

Alumnus Mekka Don ’02 is a former Ohio State football player. Currently, Mekka Don is an entrepreneur, lawyer, actor and rap artist who recently released a song titled “Still Dope” and created our favorite game day pump up anthem “Juice” — check them out on Spotify to make the perfect soundtrack for your watch party!


  • 1.5 oz. bourbon
  • 1 oz. sweet vermouth
  • 1 oz. Campari
  • Orange peel for garnish
person holding glass with whiskey in it wearing a scarlet hoodie
a close-up shot of a glass of whiskey with three bottles in the background
person with scarlet hoodie pouring liquid from bottle


  • Add ice to mixing glass.
  • Add 1.5 oz. bourbon to mixing glass.
  • Add 1 oz. sweet vermouth to mixing glass.
  • Add 1 oz. Campari to mixing glass.
  • Stir vigorously.
  • Add large ice cube to a rocks glass.
  • Strain content of mixing glass into rocks glass over ice.
  • Express orange peel.
  • Add your orange peel garnish and enjoy responsibly!



NOTE: To make the Buckeye Bourbon Blitz a mocktail, you’ll need some special non-alcoholic ingredients, so here’s what we recommend:

  • 2 oz. Spiritless Kentucky 74 non-alcoholic whiskey
  • 1 oz. Ghia non-alcoholic aperitif
  • ½ oz. Stirrings blood orange bitters
  • 1/4 oz. simple syrup
  • Orange peel, for garnish
  • 1 oz. Lyre’s apéritif rosso


June 2022

The Scarlet & Gay

Jackson Stotlar (he/him/his) '13 makes a zesty cocktail that’s perfect for Pride Week.


Whether you need a kick-start before joining the fun of Pride Week or a refreshing sipping drink for winding down, the Scarlet & Gay will be the perfect choice. Tart lemonade, a touch of vanilla and a surprise secret ingredient — muddled popsicle — all come together to perfectly capture the energy of Pride.

For this Mixology Minute, Jackson Stotlar `13 doesn't just make a delicious drink to share; as the Outreach and Curricular Senior Specialist at the Department of Women's, Gender and Sexuality Studies, he invites Dr. Nicole Nieto, Assistant Vice Provost for Outreach and Engagement with the Office of Academic Affairs to talk about all the ways you can support and uplift LGBTQIA+ students and alumni both on and off campus.

Below, you'll find links where you can get involved with the Ohio State LGBTQIA+ community:


    • ¼ of a black cherry fruit bar popsicle
    • 1.5 oz. vanilla vodka
    • Cherry bitters
    • A splash of lemonade
    • Club soda
    • Lemon peel

Bonus content: download the illustrated cocktail recipe for Scarlet & Gay.

glass with pink cocktail in the foreground and a variety of ingredients in the background
person smiling into the camera wearing a tie-dye t-shirt
image of glass with a pink-colored cocktail in the foreground and pride flags in the background


  • Add fruit bar to shaker and muddle.
  • Add vodka to shaker.
  • Add ice to shaker.
  • Add a few drops of cherry bitters to shaker.
  • Shake well.
  • Pour over ice.
  • Add a splash of lemonade.
  • Top with club soda.
  • Garnish with expressed lemon peel.

NOTE: To make the Scarlet & Gay into a mocktail, substitute ginger beer for the vanilla vodka.

March 2022

The Buckeye Blossom

Father and son alumni duo make a refreshing cocktail to welcome springtime.

The DuPont family, including Robert '87 and Brock '18, has a long history at Ohio State, spanning over 60 years since the first member arrived on campus as a student. This legacy lends itself well to the creation of the Buckeye Blossom, their modern twist on the classic French 75.

With notes of juniper, the Buckeye Blossom packs a smoky, sweet surprise from a combination of mezcal and St. Germain elderflower liqueur. Celebrate the arrival of spring with a cocktail that brings you back to sitting under the blossoming trees on the green lawn of the Oval.



  • 1 oz. gin
  • ½ oz. freshly squeezed lemon juice
  • 1 oz. mezcal
  • 1 oz. pineapple juice
  • ½ oz. St. Germain
  • ½ oz. simple syrup
one person pours ingredients for a mixed drink while another person watches
a person pours liquid into a strainer
a floral cocktail decorated with a lemon slice


  • Combine all ingredients in a shaker, add ice, and shake vigorously.
  • Double strain into a chilled coupe glass.
  • Garnish with a fresh or dried lemon.

February 2022

The Mirror Lake Mojito

Alumni couple Meg Moorer '14 and Evan Moorer '15 make a Valentine’s Day cocktail the Buckeye way.

Are you and your Buckeye sweetheart missing the magic of the most romantic spot on campus? The Mirror Lake Mojito has you covered! Bright raspberries, cool mint and just enough sweetness make this Valentine’s Day cocktail the perfect treat to enjoy with your favorite Buckeye.

Alumni couple Meg and Evan Moorer love ’80s music and movies, making cocktails together and Ohio State football games (especially tailgating). Their advice to Buckeyes hoping to one day say “I do” is to take every opportunity to go to a game together — and always stick around for “Carmen Ohio”!


  • ½ lime, cut into wedges
  • A handful of fresh raspberries
  • 1 teaspoon sugar
  • A large bunch of fresh mint
  • 2 ounces white rum
  • Club soda
Meg Moorer muddles together raspberries, lime wedges, sugar and mint
Evan Moorer tops drink with soda water
Finished Mirror Lake Mojito garnished with mint


  • Add the raspberries, lime wedges, sugar and most of the mint to your glass.
  • Muddle together, making sure raspberries are mashed and limes are juiced.
  • Add ice to glass.
  • Add rum.
  • Top with soda water.
  • Garnish with remaining mint.

NOTE: To make the Mirror Lake Mocktail, just leave out the rum, double the sugar and add more soda water.

December 2021

The Fireside EspressOH Martini

Buckeye Jordan Fonte makes a festive cocktail that's sure to get fellow Buckeyes into the holiday spirit.

With the holiday season in full swing, we all need a reprieve from the hustle and bustle, and the Fireside EspressOH Martini does the trick. It's a delicious way to soak up some solitude by the fire, or to “wow” your guests when you’re together. Buckeye Jordan Fonte, Event Producer at Cameron Mitchell Premier Events, loves creating memorable food and beverage menus that surprise and delight at every turn.


  • 1.5 oz. espresso (try Café Bustelo's instant espresso as an easy option)
  • 2 oz. Kahlúa (or the coffee liqueur of your choice)
  • 2 oz. vanilla vodka
  • Dash of heavy cream (or the milk alternative of your choice)
  • ½ oz. toasted marshmallow simple syrup (or any syrup of your choice)
  • Regular-sized marshmallow, toasted
  • Crushed graham cracker
  • Chocolate syrup
Jordan Fonte rolls glass rim in graham cracker crumbs
Fonte double strains with standard and mesh strainer to remove coffee grounds
Finished espresso martni sits in front of ingredients


  • Evenly coat the rim of your martini glass with chocolate syrup (it's easiest to put some chocolate syrup on a plate for this step). You can also make a fun design on the inside of your martini glass during this step!
  • Roll rim in graham cracker crumbs.
  • In a cocktail shaker, add vanilla vodka, Kahlúa, marshmallow syrup, and a dash of heavy cream – shake with ice.
  • Double strain with standard and mesh strainer to remove coffee grounds.
  • Wet a wooden skewer (this prevents it from catching fire!)
  • Skewer and toast three marshmallows (with a torch or your gas burner on your stove, or leave them untoasted!)
  • Garnish and enjoy responsibly!

NOTE: To make it a mocktail, substitute the Kahlúa for more heavy cream (or the milk alternative of your choice) and omit the vodka – you can also add a couple drops of vanilla extract to enhance the flavor!

October 2021

The Hang On Spooky

Joel Grimes '08 shows fellow Buckeyes how to make a Halloween cocktail to get you in the spooky spirit.

To kick off Halloween week, Joel Grimes '08 created the Hang on Spooky, a boo-tiful bourbon-based cocktail that really puts the 'treat' in trick-or-treat. Joel, Construction Superintendent at Habitat for Humanity MidOhio, has a passion for mixology and experimenting with flavor profiles to make the perfect drink.


  • 2 oz. bourbon
  • ¼ oz. raspberry liqueur
  • 1 oz. fresh lime juice
  • ½ oz. simple syrup
  • 5 blackberries
  • 1 lime wedge
  • 1 egg white
  • A few dashes of Absinthe
  • A few dashes of bitters
Some of the ingredients used to make the Hang On Spooky such as eggs, blackberries and limes
Joel dry shakes the Hang On Spooky
Joel pours the Hang On Spooky into a coupe glass
Joel garnishes the Hang On Spooky with blackberry and lime wedge


  • Add an Absinthe 'rinse' to a coupe glass and then chill glass in the freezer
  • In a shaker, add the blackberries, lime wedge, simple syrup, raspberry liqueur and ½ oz. lime juice, then muddle
  • Add the bourbon, ice and shake until frosty
  • Strain into your chilled glass
  • For the foam, add the egg white, ½ oz. lime juice and a few dashes of Absinthe to a clean shaker, then shake without ice until it turns into a foam (the acidity from the lime will cook the egg white)
  • Top your drink with the foam and finish with a few dashes of bitters
  • Enjoy responsibly!

NOTE: To make it a mocktail, substitute the bourbon and liqueur for ginger ale and omit the Absinthe.

Exclusive content 

Learn how to build, garnish, and serve two classic cocktails – the Mojito and Old-Fashioned.

image of an old-fahsioned cocktail with an orange peel garnish