After a big weekend of festive food you and your clients might be ready to stear clear of the kitchen for a while. A fun cocktail recipe can be just the thing to get inspired again, and help de-stress. Here are two unique concoctions—one alcoholic and one for teetotalers—from mixologists at Blackberry Farm (Walland, TN).
The Johnny Red Corn (Micah Talley, mixologist)
- 1 ½ oz. Troy and Sons Moonshine
- 1 oz. Lime Juice
- ½ oz. Smoked Aleppo Pepper Syrup
- 2 drops of Onion Vinegar
Stir in the tin and dump into a rocks glass. Garnish with a smoked lime wheel.
The Farmstead Firecracker Mocktail (Graham Case, bar manager and mixologist)
- 2 Bar spoons of BBF Strawberry Jam
- 1 Jalapeno slices
- 1½ oz Coca Cola reduction syrup**
- ½ oz Fresh lime juice
- 2 Dashes of Fee Brothers Jasmine Water
- Soda Water
- Ginger Beer
Combine everything except the soda water and ginger beer into a mixing tin with ice. Shake until cold and then strain the liquid into mason jar filled with ice. Top with equal parts soda water and ginger beer. Stir to mix everything together and garnish with 3 lime wheels floating in the drink.
**Coca Cola reduction syrup: Fill a medium size cooking pot with Coca Cola from the bottle. Bring the liquid to a boil and then reduce to a simmer. After 10 minutes of simmering take it off and strain it into a container to be used for the mocktail. Keep refrigerated for no more than one month.
For more inspiring ideas from this charming resort, check out Rustic Retreat all about The Wellhouse at Blackberry Farm.