Well, Nooga. It’s the last day of July, which means we’re officially wrapping up our Drink Up Month. We had such a wonderful time celebrating Chattanooga’s beverage industry and can’t thank the folks who partnered with us + everyone who came out to the events enough.
To end the celebrations, we’re bringing you seven delicious drink recipes from local bartenders. If you try the recipes out, make sure to let us know how you liked them.
Created by Monica Penn, Bar Manager of Matilda Midnight.
- 1.5 oz Madre Mezcal
- .75 oz Aperol
- .75 oz lime juice
- 1.5 oz guava syrup*
- Top with soda
- Salt + pepper rim
- 1 cup sugar
- 1 cup water
- 1 cup guava puree
Add all ingredients to a sauce pot + bring to a boil. Take off the heat and stir until the sugar is fully dissolved. Let cool and store in a container of choice and refrigerate.
Add mezcal, Aperol, cilantro, lime, and guava syrup to your shaker. Add ice, shake, and then fine strain into salt + pepper rimmed Collins glass. Add ice and top with soda. Garnish with cilantro flower and a lime wheel.
Created by Raven Humphrey, Beverage Director of Calliope.
- House-infused Halaby pepper gin
- Dry Vermouth
- Lime juice
- Mixed peppercorn + sugar rim
- Dehydrated lime wheel
“The Halaby pepper is indigenous to the Middle East. This cocktail brings the heat but keeps it well-balanced with fresh lime juice. We love bringing elements of our dishes to our cocktails to make for some of the best flavors.”
Blackberry Basil Gimlet (Mocktail)
Created by Freddy Schwenk, Owner of No Hard Feelings Bar.
- 1.5 oz Seedlip Garden 108 (NA spirit)
- .75 oz blackberry syrup
- .75 oz lemon
Garnish with a fresh basil leaf. Can swap with your choice of gin to make an alcoholic version.
Created by Garth Poe, Bar Manager of Main Street Meats.
- 1.5 oz Pimm’s
- 1 oz cucumber mint-infused Fords gin
- .75 oz strawberry syrup
- .75 oz lemon juice
Combine all ingredients in a shaker tin, mount with ice, and shake. Strain into a Collins glass, top with tonic, and mount with ice. Add a huge mint bushel as the garnish.
“It’s sweet and tart and bitter and refreshing, all at the same time — with all the fruit and herb garnishes cemented into the essence of the drink. It’s slightly more gin-heavy than a classic Pimm’s Cup, too.”
Created by Sarah Tuttle, Lead Bartender of The Rosecomb.
- 1.25 oz Tito’s vodka
- 1/8 oz Shanky’s Whip
- .5 oz simple syrup
- .75 oz watermelon juice
- .75 oz grapefruit juice
- .25 oz yuzu juice
- 1/8 oz Super Lemon juice
- 2 drops of 20% saline solution
“NA Sidecar Mule”
Created by Kaleena Goldsworthy-Warnock, Founder of Maven Table.
- .5 oz Maven Table Sidecar
- 4 oz ginger beer
- Orange peel garnish
The Maven Table The Serious Sidecar mixer is made with bourbon-barrel aged lemon + orange balsamic.
Created by Alexandria Youngs, Beverage Director at Mac’s Kitchen + Bar.
- 2 oz Atlanta Distillery vodka
- 1.25 oz Rosé vermouth
- 1 dash Angostura orange bitters
- 1/4 tsp lemon oil
- 1 thin slice of preserved lemon
Add the vodka, vermouth, and bitters into a mix glass with a large scoop of ice. Mix for 30 seconds. Allow the mix to sit while you quickly add the oil + the preserved lemon slice to the bottle of a martini glass. Give the mix another quick stir and strain into the prepared glass.