Barbacoa

As much as we love mezcal, it isn't necessarily the best spirit for mixing. It has a very strong, distinct smoky flavor, much like that of a scotch. That's probably why a mezcal is most often enjoyed neat or on the rocks with little more that a piece of lime. We here at 3st strive to bring you the best in cocktails, so we did a little experimenting with the stuff and came up with something that really highlights the flavors of mezcal, but also softens it with complements. Now we know you might be thinking "bell peppers in a cocktail?" And that is certainly a fair question. The campfire flavors of the mezcal don't lend themselves to sweetness very well, so we went the savory route. We used ginger and citrus to round out the drink. This drink ended up being quite popular at our recent Tikitober event, so we hope you'll try it out and enjoy it too!

Equipment

Cocktail shaker
Crushed ice
Muddler

Ingredients

1.5 oz Los Amantes Mezcal Reposado
1 oz ginger simple syrup
2-3 1 inch slices green bell pepper
.5 oz fresh lemon juice
.5 oz fresh lime juice

Method

Muddle bell pepper and ginger syrup in cocktail shaker. Add ice cubes (not crushed) and remaining ingredients. Shake and strain over crushed ice. Garnish with a new piece of bell pepper.

Penicillin Villain

Some flavors are just simply comforting. They may remind you of a certain memory or time in your life, or they might just make you feel good and safe and warm. For us; vanilla, honey, ginger, and lemon recall days of mom helping us feel better for whatever reason. Of course nowadays cocktails have the same effect, so why not mix it all up in a glass? Instant warm fuzzies!

We think its great that so many people in Nashville are making great products these days, and we love using them as often as possible. One such product is Pennington's Vanilla Rye Whiskey from our good friends at SPEAKeasy Spirits Distilling. Smooth rye whiskey with a delicious vanilla flavor, Pennington's makes a great shot, and also a great cocktail. We've added some other complimentary flavors and come up with some serious comfort in a glass.

Equipment:

cocktail mixing glass
bar spoon
cocktail strainer
rocks glass
lemon twist for garnish

Ingredients:

1.5 oz Pennington's Vanilla Rye Whiskey
.5 oz Barsmith Honey Ginger Cocktail Syrup
.5 oz lemon juice
2 dashes lemon bitters

Method:

Combine all ingredients in cocktail mixing glass with ice. Stir with bar spoon until well mixed and very cold. Strain into rocks glass with fresh ice and garnish with lemon twist.

Moscow Monkey

The Moscow Mule has been a popular mainstay in American cocktail culture for decades. Invented in Manhattan, it's only Russian roots are in the vodka that it is traditionally made with. Nowadays, there are bars hosting "mule nights," copper mugs seem to be available everywhere, and Oprah has declared the Moscow Mule her favorite cocktail. So yeah, mules are pervasive these days. That being said, we are always on the lookout for new twists on classic favorites, which is why we think this Moscow Monkey is the perfect new way to try something new while still enjoying one of our old standbys. 

We know some of you out there might be a little intimidated by scotch, or thinking why are we mixing scotch with sweet ginger syrup? A good way to introduce yourself to the world of scotch is to start with a nice blended whiskey, such as Monkey Shoulder. While single-malts can range in flavor from mellow whiskey flavored water to chewing on moss-covered used firewood, blended scotches tend to strike a nice balance in the middle, combining smoky, earthy notes with a smooth drinkability. Any pretentious scotch nerd will tell you that single malts should only be consumed neat or perhaps with one single cube of ice. While that may be true, a blended scotch can be enjoyed the same way, or can be added to cocktails to impart subtle qualities for the greater good.

Ginger also happens to be one of the most versatile flavors on the planet. Like the color black, ginger goes with just about everything.  While it is still apparent, it, along with the lime juice, fades into the background behind the peaty, smoky flavor of the Monkey Shoulder.

Equipment

Copper mule mug

Ingredients

2 oz Monkey Shoulder Blended Malt Scotch Whisky
.5 oz  Pickett’s ginger beer syrup
1 oz soda water
lime garnish

Method

Combine all ingredients in mule mug. Give a quick stir and enjoy.

London Holiday

As we've discussed before, no two gins are alike. Each one is unique in their blend of botanicals, imparting distinct flavors and characteristics to the finished spirit. Boodles Gin is a British-made "London Dry Gin," yet it's not made with any citrus as many other London-style gins are. 

Believe it or not, most "London" gins are not even made in London. The term refers to several factors, one of which is the requirement that the botanicals be infused through distillation (some gins are simply flavored) and that it cannot contain more than 0.1 grams of sugar per liter of the finished product, hence the dry nature of London-style gins. 

Boodles is joining us for our January 3st of the Month, so we've been having fun mixing up some cocktails. With Christmas just around the corner, we figured it would be nice to make something fitting for the season. We paired it up with our Cranberry Ginger Syrup (see the easy recipe here) and the result was pretty damn tasty if we do say so ourselves. Well, it looks like we just did say so.

 

equipment:

cocktail shaker
strainer
martini glass

ingredients:

2 oz Boodles Gin
2 oz fresh-squeezed grapefruit juice
1 oz Cranberry Ginger Syrup (recipe)


method:

Combine ingredients in a cocktail shaker filled with ice. Shake vigorously to chill for 10-15 seconds before straining into a chilled martini glass. If you really want to get festive, garnish it with a few cranberries.

The Absinthe Father

For anyone lucky enough to attend our "Whisk(e)y VS Bourbon" 3st of the Month event at The Rosewall, this drink is likely one they're still thinking about today. 

Created by Ed Kolb, a bartender at Rolf and Daughters, the Absinthe Father doesn't just have perhaps the coolest name around, but its complexity is rivaled only by it's downright deliciousness!

Ed was nice enough to share this recipe with us today and we're paying it forward by sharing it with you. You'll need to put a little prep into making the ginger syrup ahead of time. To do this, you'll juice 1 pound of fresh ginger and mix that ginger juice with 1.5 cups granulated sugar until dissolved. Another key ingredient (besides the Belle Meade Bourbon, of course) is the Steen's Cane Syrup. It's a southern staple, so you should probably go ahead and get some for your pantry anyway.

 

The Absinthe Father Cocktail from 3st of the Month

equipment:

cocktail shaker
strainer
rocks glass

ingredients:

2 oz Belle Meade Bourbon
.5 oz ginger syrup
.5 oz Steen's Sugar Cane Syrup
.75 oz fresh lemon juice
2 dashes orange bitters
rinse of absinthe for the glass


method:

Combine all ingredients except the absinthe in a cocktail shaker and shake for 15-20 seconds to chill. Rinse glass with a little absinthe, add a couple ice cubes and strain cocktail into glass.

Biting Burro

Seems that everywhere you turn these days there's some interpretation of a Moscow Mule. You know...something and ginger beer. While this boozy beverage ain't quite a mule, it does have some great ginger kick from a ginger syrup we discovered by Mixer Elixer. Their Wild Ginger syrup packs a punch and mixes great with many things, especially tequila as we discovered. 

Tequila gets a bad rep thanks to those shots of shitty tequila you did in your college days. News Flash: you're not in college anymore and it's time to discover good tequila. While there are a million brands out there that we love, one thing is true of all of them: 100% blue agave. Look for it. 

We didn't want this one to be too sweet, so it's got a splash of another 3st favorite - Aperol. Part of the Campari portfolio, it's an Italian aperitif that's bright orange in color with a secret recipe of herbs, roots and citrus and has less bitterness than some others...but, damn if it don't mix like a champ! Just half an ounce added can cut through sweetness and round out the palate on cocktail. 

 

equipment:

collins glass
cocktail glass
bar spoon
strainer
chipped ice

ingredients:

2 oz good-quality blanco tequila
.5 oz Aperol 
.5 oz Mixer Elixer Wild Ginger syrup*
.5 oz fresh lime juice
4 oz seltzer
fresh ginger and lime for garnish

method:

In a mixing glass, combine your booze, ginger syrup, lime juice and seltzer. Add a few ice cubes and lightly stir 20-30 seconds to chill...don't get aggressive now, you want to keep the fizz from the seltzer. Fill your glass with chipped ice and strain your cocktail into the glass. Garnish with a thin slice of fresh ginger and lime. Kick back and enjoy, responsibly please.

*note: if you can't get your hands on ginger syrup, you can make your own by steeping fresh ginger in hot water before making a simple syrup or swap out the seltzer in this cocktail for ginger beer.