The Thirsty Whale Makes a Splash

If the pandemic taught us anything, it’s the art of the online hang. And thanks to people like Justin Sajda, it became a space to gather and learn too, with maybe a cocktail to sip along the way. Sajda now hosts more than 430,000 followers on his instagram page, a place where he’s like a virtual bartender sharing cocktails skills and recipes. We caught up with him to hear how it all began and what he’s up to now. 

WILDSAM: What led you to create your business and @Thirsty Whale_?
JUSTIN SAJDA: I worked in landscaping for 12 years. Towards the end, I started collecting whiskies and [other spirits], but I didn't really know what to do with them. I went on YouTube and started learning about cocktails. 

The first cocktails I had at a bar were in Portland, Maine. It sparked an interest in how good cocktails can be. I went to New York City and a bartender recommended Death & Co.’s Cocktail Codex. That book lit the fuse and really taught me how to make cocktails and the classics.

From there, during lockdown, my wife insisted that I go on TikTok and make videos for cocktails, because she saw other people doing that. I was hesitant, but we did it for fun. We would post one video a week, and we just never stopped. Slowly it kept growing. We moved to Instagram, too, and now we're here.

What was it about cocktails that lit that fire for you?
I think it was the ritual. Having a drink with your friends. And the escapism. You can almost transport yourself somewhere with whatever cocktail you're drinking. Tiki is famous for that. You go into a tiki bar and you're on an island, even if it's the winter and you're in a cold state.

Yeah, that's right.
Also, when I started learning that some cocktails are nothing like what people think they are. The Mai Tai is famous for that. I thought it was just a drink at Chili's with a bunch of juices. When you learn what a Mai Tai is, and what a daiquiri is, it makes you curious and wonder what other cocktails you think you know.

When you're looking to learn a drink or a classic that’s new to you, what's your process? How do you develop that?
Technique is the biggest thing, I think, for learning anything. I really want to make sure I'm making the cocktail as it's supposed to be made. I'll use good spirits, and I'll use good technique. Even for a martini, I'll add ice last to a stirring glass, so I don't over-dilute a cocktail before I add other ingredients. I'll make sure I use the right gin. It comes down to good technique.

You have a partnership with Tequila Zarpado... Can you talk about what that's like and what you've learned about the brand?
It’s been great—Zarpado is super laid-back and easy to work with, which matches my style. The tequila itself is solid, and the price is right. A lot of agave brands are getting so expensive, but Zarpado keeps it affordable without sacrificing quality which is cool.

Where do you see tequila fitting into what you do? As a paint on your canvas, what role does it play?
Tequila fits in really easily now—more than ever since it's so popular. You can take pretty much any classic cocktail and sub whatever spirit with tequila, whether it's the blanco or anejo or whatever. An old-fashioned, you could use the aged tequila. For an espressotini, you could use a repo, an aged or the blanco. The blanco tequila is very nice for a martini. People aren't afraid to taste tequila anymore. It's not just about the margarita, even though the margarita is awesome. People really want to taste a tequila martini. It's just easy to sub in, very versatile. 

Speaking of versatility, have you been seeing other consumers or bartenders delving more deeply into tequila?
Yeah. I think it's more popular than it ever has been. I even have a tequila Negroni. 

Oh, yeah. You're speaking my language now.
Yeah, people want to see that over a regular Negroni now. It's like, oh, that works? It kind of piques your interest. 

You've posted about a Negroni with Tequila Zarpado. Can you talk about your choices in making that cocktail and the reaction you've seen to it?
People don't always expect tequila in a Negroni, but it works. It might work even better than gin. The tequila tastes more balanced to me in a Negroni than in gin. It’s bold but balanced. Zarpado Blanco is the move for a Negroni if you ask me.

Also, how about the Old Fashioned that you've made with Tequila Zarpado -- two ways! Can you tell us about those cocktails, and how the type of tequila you use works well?
I made one with the blanco and one with the reposado. The blanco version is cleaner, more agave-forward. The reposado is a little richer and plays up the oak and vanilla you might find in a whiskey Old Fashioned. Both are super easy to make and show how versatile the tequila is.

Do you evaluate spirits on their own or are they always in the context of what drink they're going into?
I evaluate them on their own by their smell and taste, but there's such a variety of tequila or whatever spirit, some will work better in some cocktails and some will work better in others. If something has a flavor profile that I think would work in one specific cocktail, then I'll go with that. 

It seems to me you've created a pretty dreamy scenario for yourself, but like any job it's got to have its ups and downs. What keeps you excited about what you're doing now that you have an established audience?
I think what keeps me engaged is going to new bars and seeing what bartenders are doing, what cocktails they're making, what techniques they're using. It keeps me inspired, because the big thing with this job is just burnout. 

Always got to feed the beast, right?
Yeah. But it's definitely a dream job, and it's awesome that my wife and I can do this. The comments and interacting with people who watch my stuff keeps me inspired. It’s a cool community that we have. That's the biggest thing.

I call them my regulars as if I was at an actual bar, because there are people that loyally comment and people I talk to all the time. I'm pretty much talking to somebody at any point in the day if I am going to go on Instagram.

I love that. What's your favorite part of what you're doing right now?
Freedom. Not having to wake up at a certain time. Not having to go out and do landscaping. I worked really hard for a long time, and I almost feel like I'm retired now at 34.

I love that for you.
It's something I think about a lot—to not take it for granted. And we'll see how long it lasts, but we're riding the wave for now.

That's great. What do you have planned next? What's coming next for you?
I don't think too much about what's coming next, but I try to stay consistent and just be a turtle—slow and steady. I don't try to do anything crazy. I'm not looking to do a book right now. I'm just looking to keep my community happy and keep myself happy and not burnt out.

Cool. What would you suggest as a way to go deeper into cocktails in terms of knowledge?
Find something that you particularly like in the cocktail space. Maybe don't try and master everything, but try and find what makes you happy. It could be tiki, it could be tequila, it could be stirred drinks, it could be more whiskey, bitters, amaro. No bartender knows everything, so find the niche that you enjoy the most. One thing at a time.

1 ounce Zarpado Reaper Tequila
1 ounce Zarpado Blanco
1 ounce pineapple syrup*
¾ ounce lime juice
5 drops salt solution**

Add all ingredients to a cocktail shaker and shake with ice. Strain and pour into a chilled, ice filled glass.

*Make pineapple syrup by combining equal parts pineapple juice and sugar.

**Make salt solution by dissolving 20 grams of salt dissolved in 80 grams of hot water.

Note: If you prefer a spicier version, add 2 ounces of Zarpado Reaper and omit the Blanco.

2 ounces Zarpado Blanco
1 ounce dry vermouth
2 dashes grapefruit bitters or orange bitters
2 drops salt solution (see method above)
Orange or grapefruit peel for garnish

Add all ingredients to a shaker and shake with ice. Strain into a chilled martini glass and garnish.

Recipes by Justin Sajda.

Learn more at tequilazarpado.com.