Photo by Prostooleh -

I’m not rich but I make the most in my crew. For this reason I’m always expected to pick up the tab. I finally put my foot down, and now my friends never let me treat. I feel terrible. How do I fix this?

——Rohan, Jackson Heights, New York

Hi Rohan,

This little pickle is probably best solved with open, honest communication. Invite your friends over for some wine and charcuterie, or beer and wings, or scotch and cigars – whatever your jam may be. Sit them down over some food and drink that you’ve already paid for and apologize for the misunderstanding. I’ve always been of the “I’ll get this round, you get the next one” mentality. Splitting of checks is messy and unnecessary, and going round for round instills a sense of fairness and comradery. Give that a try!

Hey Leah!Let’s cut to the chase: What’s your favorite cocktail to make and what’s your go to drink when you are out for the night?

——Jerrod, Fort Myers, Florida

Hi Jerrod,

If I have the time, I love to make a Ramos Gin Fizz. This frothy gin based drink is a delightful mix of cream, citrus, egg white and club soda, invented by Henry Charles “Carl” Ramos at the Imperial Cabinet Saloon in New Orleans in 1888. It’s a wonderful classic cocktail, but truth-be-told it’s quite time consuming, so please don’t order it in the middle of a rush. Want to try it at home? Check out the recipe below.

As far as my go-to drink on a night out, that depends on the bar. I always read the room and order accordingly. If I’m in a dive bar shooting pool, that’s a beer and a shot moment. At a cocktail bar, I opt for a gin martini with a twist. Stirred, of course. James Bond got it wrong on that one.

Ramos Gin Fizz. Photo by John McCarthy

What You’ll Need
2 ounces gin
3/4 ounce simple syrup
1/2 ounce heavy cream
1/2 ounce fresh lemon juice,
1/2 ounce fresh lime juice
3 dashes orange flower water
1 egg white
Club soda

How To Make It
Add all ingredients except for club soda into a shaker and dry shake (without ice) to froth the egg white, 10-20 seconds. Add ice and shake an additional 20 seconds until very cold. Strain over fresh ice into a highball glass and top with soda water.

Leah Pupkin has been a craft cocktail bartender and consultant for the past ten years. She has worked in countless bars and curated cocktail programs all over New York and Australia. She now resides in Los Angeles, where she is currently the bar manager at Stone Street Coffee Co. & Bathtub Gin. Leah produces sponsored content for various liquor brands and runs a blog featuring movie reviews accompanied by craft cocktail pairings when not behind the bar. You can find the blog at and follow all her work on Instagram @thebardirector.