On The Way To Atlanta

Southern by the grace of God. While we love many different places all over the world, we are proud of our southern roots. Aside from maybe the humidity and mosquitos, there's not much about the south that we don't think is great. We've taken the Chattanooga Whiskey Company's 1860 Reserve Whiskey and crafted a cool, refreshing cocktail loaded with fruit and botanicals to take you back to a genteel, relaxed moment in time when mosquitos were just a fact of life and the only way to beat the heat was with an iced-down drink in your hand.  

The Spicy, herbal notes of the Chattanooga 1816 Reserve are well complemented by the flavor of pears; both in the Rothman and Winter Pear Liqueur and the fresh pear puree included in this drink. Just a touch of lavender provides a perfect aromatic complement to the bright sweetness of the whiskey and fruit. While we think this drink is great during the warm summer months, it can be enjoyed year round.

This whiskey drink takes a little prep, but it's worth it. To make the pear puree, start with fresh, ripe (or even overripe) pears. Peel and pit them and put 'em in a blender until smooth. And for the lavender syrup, make a simple syrup (equal parts sugar and water) and add 1 tablespoon of dried lavender flowers for each cup of water. Bring those to a boil with the water and strain the whole lot once it's cooled. It will keep in the fridge for weeks. 


cocktail shaker
cocktail strainer
collins or cooler glass


2 oz Chattanooga 1816 Reserve Whiskey
.5 oz Rothman and Winter Pear Liqueur
1 oz pear puree
.25 oz lavender syrup
2.5 oz seltzer


Combine all ingredients except seltzer in a cocktail shaker. Add ice and shake to chill. Strain into your glass with fresh ice and top with seltzer. 

Lavender Ramos Gin Fizz

There's essentially two types of "gin fizz" cocktails. Those with cream and those without. Both have egg white and both are delicious, but you'll be amazed at how different they are. 

The Ramos Gin Fizz is a classic New Orleans cocktail that was invented in the 1880s by Henry Ramos. The original instructions called for 12 minutes of shaking time - needless to say, there were some seriously sore arms among those bartenders.

While we're not going to shake this thing for 12 minutes, it does require some serious shaking. The key to making it work is shaking twice. First, a dry shake without ice to help emulsify the ingredients and incorporate air and second, a shake with ice to add even more air and chill the cocktail. Both of these should be downright violent shakes, each lasting well over a minute. 

To make this unique, we're adding a little lavender bitters. A common ingredient that appears in gins, lavender really sets this off. If you don't have lavender bitters, just make it without - it will still be a damn good drink. You'll want to use a good, strongly-flavored gin like Edinburgh Gin for this one so the flavors come through the egg white and cream.



cocktail shaker
fine mesh strainer
collins glass


2 oz Edinburgh Gin
.75 oz heavy cream
.75 oz simple syrup
.5 oz fresh-squeezed lime juice
.5 oz fresh-squeezed lemon juice
1 egg white
3-5 drops orange flower water
1 dash lavender bitters
1.5 oz club soda, chilled
a few dried lavender buds for garnish (optional)


Add all ingredients except seltzer and garnish to a cocktails shaker (without ice!) and dry shake for at least one minute. When your arm gets tired, switch sides and shake again. When you think you're done, you're not...keep shaking. Then add ice and shake again...hard. Keep shaking. Don't stop. Okay, now you're done.

Double-strain into a chilled collins glass and let settle for minute before topping with club soda. Sprinkle a few lavender buds on top.

Lavender & Lemon

While some flower waters are easy to purchase, some are easy to make. Lavender water is essentially made with either a few drops of extract into water or, like we did, by steeping a tablespoon of organic (food quality) lavender blooms in boiling water for five minutes. The floral notes of lavender are a natural pairing with gin - making a little cocktail orgy of sorts. Trust us.

To help round out the flavors of this one, we've added a touch of fresh lemon for acidity and a little Eli Mason gomme syrup for sweetness and mouthfeel. Like with many boozy drinks, you want to stir this rather than shake it, as shaking will rapidly dilute the drink and the aeration from shaking can dull the flavor. With that in mind, we've also served this with an ice ball to add chill but cut down on the surface area that the drink comes in contact with. Ours was made from the spherical ice maker from the Whiskey Ice Co. in Dallas, Texas. We'll elaborate on the difference some day soon in our booze blog, but until then trust us when we say an ice ball maker is NOT the same as an ice ball mold, which produces inferior ice balls that crack and split (making the whole point of using one pointless if you ask us).



cocktail mixing glass
bar spoon
ice ball or large ice cube
rocks glass


2.5 oz Prairie Organic Spirits' Gin
.25 oz Eli Mason gomme syrup
.5 oz fresh lemon juice
.5 oz lavender water
strip of lemon peel for garnish



In a cocktail mixing glass with a 5-6 ice cubes, add the gin, gomme syrup, lemon juice and lavender water. Stir for 20-30 seconds to chill. Place ice ball in your chilled rocks glass and pour cocktail over the ice into the glass. Express oils from peel over glass and place in the drink. Sip and enjoy responsibly.