Annual Food & Drink Issue
Bartender: Ashley Danford
Ingredients
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
Directions
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.
Bartender: Sean Smith
Ingredients
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
Directions
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.
Ingredients
1 1/2 oz. rye whiskey
1 oz. limoncello
Sweet tea
Directions
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.
Bartender: Raven Humphrey
Ingredients
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
Directions
Combine all ingredients in a Collins glass and roll. Garnish with a mint sprig and skewered Luxardo cherry.
Bartender: Toby Darling
Ingredients
2 oz. Chattanooga Whiskey
3/4 oz. Dr. Thacher’s Old Fashioned Syrup
Directions
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.
Bartender: Marcelo Nascimento
Ingredients
5-7 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
Directions
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.
Bartender: Heather Jennings
Ingredients
2 oz. Chattanooga Whiskey Reserve
2 fresh peaches
3 sprigs rosemary
1/4 oz. homemade Maple Simple Syrup*
1 1/4 oz. fresh lemon juice
Directions
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.
Bartender: Jordan McHugh
Ingredients
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
Directions
Combine all ingredients in a shaker. Shake and then strain into a rocks glass without ice. Garnish with fresh mint and Angostura.
Bartender: Blake Porter
Ingredients
1 oz. Shochu
3/4 oz. SoHo Lychee
1/2 oz. Absolut Vodka
3 cucumber slices (muddled)
2 oz. lemonade
Directions
Muddle, shake, and strain all ingredients into a martini glass. Garnish with a slice of cucumber and a squeeze of lemon.
General manager and bartender: Austin O’Brien
Ingredients
1 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
Directions
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.
Bartender: Stephanie Koop
Ingredients
1 oz. Shochu
3/4 oz. SoHo Lychee
1/2 oz. Absolut Vodka
3 cucumber slices (muddled)
2 oz. lemonade
Directions
Muddle, shake, and strain all ingredients into a martini glass. Garnish with a slice of cucumber and a squeeze of lemon.
Bartender: Alex Jump
Ingredients
1 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*
Directions
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.
Bartender: Kelsey Womble
Ingredients
3/4 oz. Three Olives Tartz Vodka
3/4 oz. Artist
Organic Vodka
1/4 oz. Luxardo
Maraschino Liqueur
1 oz. grenadine
Sprite
Directions
Add vodkas, Luxardo, and grenadine to a pint glass. Add crushed ice and top with Sprite.
