Published: December 31. 2012 3:24PM
Written by Stephanie Morgan
Photographed by Cindy Hosea
We are just a few degrees shy of frozen solid around here.
Winter has set in.
Our boots have walked so much that they are more or less walking themselves around Main Street. But those shivering within them are making their way to the West End, warming up their frozen fingertips with cocktails from a couple of popular spots showcasing favorite concoctions sure keep locals coming back for more even in the blistering winter wind.
Lucky us. Weve scored the recipes for the cocktails and were sharing, giving you the opportunity to score your own kisses in the warmth of your cozy home.
The chef at American Grocery Restaurant isnt the only one mixing up fresh and local ingredients. At this seasonally driven farm-to-table restaurant, the bar staff takes their ingredients just as seriously as the kitchen. Darlene Mann-Clarke, co-owner and sommelier, and with her team creates seasonal cocktails utilizing locally sourced ingredients for a creative spin on classic cocktail recipes. Every drink is carefully hand-crafted and made-to-order using small-batch and micro-distilled brands.
AGRs signature cocktails have won numerous awards and accolades, says Mann-Clarke.
The restaurant was a regional winner of the 4th Annual Can-Can Cocktail Classic sponsored by St. Germain and Edible Communities, and named Top 25 in the U.S. in the 2011 Imbibe Magazine Cocktail Cover Contest. Their signature cocktail, Pig on the Porch, is featured in the cocktail book The American Cocktail: 50 Recipes That Celebrate the Craft of Mixing Drinks from Coast to Coast, by the editors of Imbibe magazine. The quality of the cocktails from start-to-finish is top priority, bar none.
American Grocery Restaurant shared a few specialty cocktail recipes with us.
11/2 ounces Dark Corner Distillery White Tiger gin
3/4 ounces St. Germain elderflower liqueur
3/4 ounces lemon juice
1 tablespoon diced pear
2 springs fresh thyme
1 fresh sage leaf
Muddle pear, thyme, sage and lemon juice. Add gin, elderflower liqueur and ice to a cocktail shaker. Shake and strain into a coupe glass.
2 ounces corn whiskey
11/2 ounces fresh-squeezed blood orange juice
1/2 ounce smoked honey
Mix all of the ingredients in an ice-filled cocktail shaker and strain into a chilled coupe glass.
2 ounces infused tangerine vodka or good-quality orange flavored vodka
1/2 ounces Aperol
1 ounces Lillet blanc
1 dash of orange bitters
1 splash of cardamon simple syrup
1 splash of sparkling wine or champagne
Fill an ice-filled cocktail shaker with all of the ingredients with the exception of the sparkling wine. Shake and pour into a chilled martini glass. Top off with sparkling wine.
Just a few doors down from American Grocery Restaurant, On The Roxx stands tall as a friendly perch for locals looking for a warm but upscale establishment perfect for a private party or a bourbon and ginger after work. Owners Elizabeth Abbott and Heather Frechette recently celebrated the third birthday of the trendy spot and happily shared the recipes of a few winter favorites sure to warm up the most frigid January days.
Hot Apple Pie
11/2 ounces rum
1 cup hot apple cider
Pour the rum in a cup or glass and mix in apple cider. Float whipped cream on top.
1.5 ounces peppermint schnapps
1 cup hot chocolate
Serve your favorite hot chocolate in a cup with peppermint schnapps and a dollop of whipped cream on top.
|The After Eight cocktail from On the Roxx.CINDY HOSEA/Staff|