Be an ATL
Mixologist at home
The Atlanta bartending/mixologist scene is a microcosm of the creative maker community. With handcrafted bitters, in-house extractions and scrap-ferments, the sky appears to be the limit in terms of innovation and imagination. Whether you are sitting at the bar of the iconic Kimball House, or sipping a creation at Ticonderoga Club, or kicking back in plush leather sofas of Bar Margot, one thing is certain, you will be wowed by the craft conjuring your cocktail. However, for those of us that like to try our hand honing our culinary skills at home, we compiled a list of cocktail recipes that represent some of the great talent working their trade in Atlanta today. Enjoy.
Mixologist: Kellie Thorn Pink Peppercorn and Grapefruit Cordial 500 grams fresh grapefruit juice strained1 cup pink peppercorns500 grams organic sugar6 whole grapefruits for zesting2 whole limes for zesting In a saucepan toast peppercorns, then use a muddler to crack them.
Mixologist: Tim Faulkner 3 oz bourbon1/2 oz kudzu syrup1 1/2 tsp castor sugar3-4 sprigs fresh mint Fill julep cup (or rocks glass) with crushed ice.
You never can tell Hank from Pank
Mixologist: Taylor Blackgrave ½ tsp Ramazzotti Amaro1.5 Cocchi di Torino1.5 Roku Gin Stir to chill, strain into a Nick and Nora glass.
Bread & Circuses
Mixologist: Holli Medley .5 oz César Florido Fino Cruz del Mar.75 oz Tempus Fugit Kina L’aéro D’or.5 oz georgia peach syrup.5 oz lemonsalt Shake up.
Mixologist: Brent Elbon 2 oz mezcal (modérate smoke).75 oz lime juice.50 oz cynar.25 yellow chartreuse.25 agavebarspoon of fresh serrano pepperTajin chile salt Combine in glass over ice, transfer to glass with 1/2 rim of Tajin.
What a wonderful mule
Mixologist: Taylor Blackgrave What a wonderful Mule 2 dash vanilla tincture1 oz sour OJ.5 oz simple.5 oz ginger syrup1.5 oz vodkatop 1.5 oz soda Shake to chill, strain into Collins glass.
Mixologist: Kellie Thorn Hazelnut infused avua amburana 25 grams of hazelnuts1 750ml bottle avua amburana cachaca Preheat oven to 350 degrees.
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