Behind Bars

Take Me Back to Lost Lake: Easy Bistro

Bartender: Ashley Danford

1 oz. Kraken Rum
1/4 oz. Ancho Reyes
3/4 oz. pineapple-cinnamon syrup*
1/2 oz. lemon juice
1/2 oz. pineapple juice

Shake all ingredients with ice and strain into an Old Fashioned glass over fresh ice. Garnish with a mist of Bittermens Tiki Bitters, a pineapple leaf, lemon wheel, and Luxardo cherry.

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Vivaldi's Concerto: Alkia

Bartender: Sean Smith

1 1/2 oz. jalapeño gin
1 oz. Aperol
1/2 oz. Galliano
1/2 oz. lemon juice
4 dashes rose water
2 slices peach, skin removed
Galliano rinse

Muddle peaches with lemon juice. Next add gin, Aperol, Galliano and rose water. “Dry
shake” all ingredients with needles from half of a rosemary sprig. Add ice then shake again.
Rinse coupe-style martini glass with a touch of Galliano and place one sprig of rosemary for garnish in glass and light Galliano on fire so it flames the rosemary.
Double strain and pour cocktail into glass, extinguishing the flame. Serve immediately.

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The Benny Wu: Il Primo

1 1/2 oz. rye whiskey
1 oz. limoncello
Sweet tea


Fill a 12-ounce highball glass with ice. Pour in whiskey and limoncello. Fill rest of glass with sweet tea. Garnish with a lemon wedge or wheel.

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Classic mai Tai: St. John's Restaurant & Meeting Place

Bartender: Raven Humphrey


2 oz. white rum
1 oz. lime
1/2 oz. dry Curaçao
1/2 oz. house-made orgeat
(or use store bought in a pinch)
1/4 oz. vanilla simple
Combine all ingredients in a Collins glass and roll. Garnish with a mint sprig and skewered Luxardo cherry.

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Old Fashioned Cocktail: Tennessee Stillhouse

Bartender: Toby Darling

2 oz. Chattanooga Whiskey
3/4 oz. Dr. Thacher’s Old Fashioned Syrup

Combine Chattanooga
Whiskey and Dr. Thacher’s
Old Fashioned Syrup in a
rocks glass filled with ice. Stir
and enjoy. Garnish with an
orange peel if desired.

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Public Knowledge: The Social at Public House

Bartender: Marcelo Nascimento


Bars255-7 mint leaves

2 oz. pineapple-infused gin

3/4 oz. simple syrup

3/4 oz. fresh-squeezed lemon juice

1 1/2 oz. club soda

Garnished with a lemon wheel on top


In a 12-ounce mason jar (or similar glass), gently muddle the mint, then combine all other ingredients and top with ice. Stir until well chilled and garnish by floating a lemon wheel over the cocktail to serve as a lid.

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The FEED-back: The FEED Co. Table & Tavern

Bartender: Heather Jennings

Bars112 oz. Chattanooga Whiskey Reserve
2 fresh peaches
3 sprigs rosemary
1/4 oz. homemade Maple Simple Syrup*
1 1/4 oz. fresh lemon juice

Muddle two peaches with three rosemary sprigs in a 12-ounce rocks glass. Add house-infused maple simple syrup, whiskey, and ice to the glass. Top with lemon juice. Shake hard in a mixing glass and pour back into rocks glass.

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Hawaiian Room: Robar

Bartender: Jordan McHugh


1 1/2 oz. white rum
1 1/2 oz. fresh pineapple juice
1/2 oz. fresh lemon juice
1/2 oz. orange liqueur
1/2 oz. apple brandy

Combine all ingredients in a shaker. Shake and then strain into a rocks glass without ice. Garnish with fresh mint and Angostura.

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The Leo: The Flying Squirrel

Bartender: Blake Porter

1 oz. Shochu
3/4 oz. SoHo Lychee
1/2 oz. Absolut Vodka
3 cucumber slices (muddled)
2 oz. lemonade

Muddle, shake, and strain all ingredients into a martini glass. Garnish with a slice of cucumber and a squeeze of lemon.

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Rosemary's Double Barrel: Back Inn Café

General manager and bartender: Austin O’Brien

Bars211 1/2 oz. Amador Double
Barrel Bourbon
1 1/2 oz. simple syrup
3 oz. pomegranate juice
pinch of fresh grated ginger
1 sprig garden fresh rosemary
In a shaker, muddle together simple syrup, three shavings of fresh ginger, and one sprig of rosemary. Add bourbon, pomegranate juice, and ice. Shake well. Strain contents through double strainer into a martini glass. Garnish with
a sprig of rosemary.

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The Geisha: Bluewater Grille

Bartender: Stephanie Koop


Bars171 oz. Shochu
3/4 oz. SoHo Lychee
1/2 oz. Absolut Vodka
3 cucumber slices (muddled)
2 oz. lemonade


Muddle, shake, and strain all ingredients into a martini glass. Garnish with a slice of cucumber and a squeeze of lemon.

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Road to Nowhere: Main Street Meats

Bartender: Alex Jump

Bars221 1/2 oz. St. George Green Chile Vodka
1/2 oz. Tempus Fugit Gran Classico Bitter
1/2 oz. lemon juice
1/2 oz. dill syrup*

Shake all ingredients with ice and strain into an old fashioned glass over fresh ice. Top with a 1/2 ounce of Stiegl Radler and garnish with a fresh sprig of dill.

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Dirty Shirley: Clyde's on Main

Bartender: Kelsey Womble

3/4 oz. Three Olives Tartz Vodka
3/4 oz. Artist
Organic Vodka
1/4 oz. Luxardo
Maraschino Liqueur
1 oz. grenadine

Add vodkas, Luxardo, and grenadine to a pint glass. Add crushed ice and top with Sprite.

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