“The impetus behind the drink was my love for spice. I knew I wanted to make a drink that utilized jalapeños, but I needed to figure out how to balance the heat level because I […]
Star Flower Jimmy Ingenito, Starlight Cafe, Greenville 8 cilantro leaves, plus 1 cilantro sprig for garnish 2 slices seedless cucumber 2 ounces Mother Earth gin ¾ ounce St-Germain elderflower liqueur ¾ ounce Jack Rudy Cocktail […]
Walk Right In Sarah Vickery, The Lantern, Chapel Hill 8-12 blueberries 2 sugar cubes ½ ounce fresh lemon juice 1 dash Angostura Bitters 2 ounces bourbon In a rocks glass, muddle blueberries, sugar cubes, lemon […]
Hiram’s Hour Niels Larsen, Print Works Bistro, Greensboro 2 ounces Sutler’s Gin ¾ ounce Bittermilk Charred Grapefruit Tonic Syrup ½ ounce Shelton Vineyards Yadkin Valley Port 2 dashes Crude “Sycophant” Orange & Fig Bitters 1 […]
Orange Mint Beer Julep Will Locke, Highland Avenue, Hickory 2 orange slices 5 mint leaves ½ ounce honey syrup 1 ½ ounces Seventeen Twelve Bourbon American Honor Hop On n’ Ride IPA 1 mint sprig […]
InCider Trading Mattie Beason, Black Twig Cider House, Durham 1 ½ ounces Fair Game Apple Brandy 1 ½ ounces Appalachian Mountain Brewery Cinful Plum Cider ¼ ounce Luxardo Maraschino Liqueur ¾ ounce Eden Heirloom Blend […]
Arnold Palmer This drink is in honor of “The King” himself, and according to Arnold Palmer “the dominant factor must be iced tea with about 1/3 or 1/4 of it in lemonade.” The beverage makes […]
Appalachian Caipirinha John Parra, Fox Liquor Bar, Raleigh 1 small lime, cut into 8 wedges 1 pinch kosher salt 4 dashes Peychaud’s Bitters ½ ounce honey syrup 2 ounces Troy & Sons Platinum Moonshine Blenheim […]
Appalachian Caipirinha John Parra, Fox Liquor Bar, Raleigh 1 small lime, cut into 8 wedges 1 pinch kosher salt 4 dashes Peychaud’s Bitters ½ ounce honey syrup 2 ounces Troy & Sons Platinum Moonshine Blenheim […]
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