Annual Food & Drink Issue
Talented barkeeps around town share their special interpretations of classic cocktails.
You’ve never had them like this before. See what they’re serving up – with a twist!
Talented barkeeps around town share their special interpretations of classic cocktails. You’ve never had them like this before. See what they’re serving up – with a twist!
By Katie Faulkner
Photography by Rich Smith
The darker side of a Southern Julep
Smack mint leaves between your hands to release mint flavor. Place mint leaves in bottom of 9 oz. rocks glass. Add whiskey and simple syrup. Fill glass with ice and stir. Garnish with fresh blackberries.
Photos by Lanewood Studio
A rowdy take on a traditional Manhattan
Combine all ingredients with small ice in mixing glass, stirring for 15 seconds. Strain into chilled coupe glass and garnish with an orange expression. Discard peel afterwards or leave on glass rim (not in drink).
An Old Fashioned with a Tennessee Twist
Muddle 2 raspberries, bitters, and simple syrup in bottom of rocks glass. Add whiskey and ice to glass and stir for 20 seconds. Garnish with remaining raspberries and orange peel flag on a pick.
A spiced-up serving of the
classic Boulevardier
For the cocktail:
For the infused rye:
For the cocktail:
Rim coupe glass with lemon and put in fridge. Add infused rye, Carpano Antica, and Campari to mixing glass. Add ice and stir. Take chilled coupe out of fridge. Rim coupe with powdered Campari strawberries. Strain contents of mixing glass into coupe and garnish with lemon twist.
For the infused rye:
Triple layer coffee filters and pour 1/4 cup hot smoked paprika inside. Tie with kitchen twine to form paprika pouch. Pour 1 bottle rye whiskey (of your choice) into large open container. Drop in paprika pouch and cover. Let sit for 24 hours or until desired flavor is achieved. Strain back into original bottle.
Photos by Matt Reiter
A bit of bite and bourbon taking the traditional mojito to the next level
Add first four ingredients to highball glass and muddle together. Add ice and bourbon, then top with soda water. Stir and garnish with lime and mint leaf. Serve.
Photos by Lanewood Studio
A hauntingly tasty overhaul of the well-known Negroni
Muddle 1 orange wedge in mixing glass. Add everything except bitters and garnish to mixing glass and stir with ice. Pour and strain into martini glass. Top with hibiscus bitters and garnish with spicy ginger candy and orange wedge pick.
This popular potion adopts a refreshingly fruity new façade
To make watermelon syrup: Cut one whole watermelon into chunks and pour 2 lbs. of sugar on watermelon. Allow it to sit for 6 hours. Next, blend watermelon mixture. Once thoroughly blended, fine strain.
Place watermelon syrup, tequila, and lime juice into shaker tin with ice and shake. Strain over ice into desired glass. Garnish and enjoy.
A modern make of this 1940s tropical tipple
Add all ingredients, except Angostura bitters, to tumbler and shake. Fine strain into chilled coupe or rocks glass. Using a dropper, add Angostura bitters on top and serve.
A saucy rendition of the classic Gibson
Pour vodka, vermouth, and BBQ sauce into tumbler and stir vigorously. Add ice. Strain mixture into chilled martini glass. Add cocktail onion to garnish.
An autumnal interpretation
of a French 75
Add lemon juice, honey syrup, Gate 11 gin, and old fashioned bitters to shaker. Shake and strain into Champagne flute. Top with sparkling wine 1/2-inch from the top and float Empress gin. Flame rosemary by soaking in high proof spirit and lighting.
Sweet and Southern, this rich rendition of the classic Old Fashioned is sure to be a comforting concoction
Stir Skrewball over ice with Peychaud’s Bitters. Strain into rocks glass over an ice ball. Cut an orange twist and drop it into drink. Place the dried apple slice on the edge of the glass for garnish.
