Monday, July 27, 2015

My next event is going to be an awesome one!

Brews. Brims. Beats. on August 6th at 8 p.m.


As many of ya know, I have a passion for creating innovative events around the world of craft beer, and this one's no different. It's going to be the first installment of Brews. Brims. Beats., something me and producer, deadprez DJ, and stylist "mikeflo" have on deck Brigantine Beer Parlor and Recreation Hall inside the Argosy (470 Flat Shoals Ave SE, Atlanta, GA 30316). 
Me, Argosy's Armando and mikeflo chillin'!
Armando and Donald, the head honchos at what I consider one of the top 3 beer bars in Atlanta, were totally down with me and mike's idea (yes, he spells his name with all lowercase letters), so it was a definite from the start. (You might have seen us blow up all over featuring the tasting I hosted with him here.) 
Of course, no one will be thirsty; we will be pouring a hard-to-find, hand-selected craft brew by yours truly, and signature hat-themed cocktails fusing locally produced 18.21 Bitters and Cathead Vodka.
And, thanks to me and mike's love for brims, we are taking this event to the extra mile; everyone has to wear a brim to uniquely express themselves. mikeflo and I will be flaunting Goorin Bros. lids direct from their brand new store in Ponce City Market. They just opened and will be providing some giveaways as well! The entry is a mere $10 which includes two drink tickets. A damn bargain considering one quality sipper can easily top this door charge at any respectable bar. 
Stay tuned for a more personal account leading up to this awesome event. And you will surely be the first to know what beer I will pick to bless the taps. I hope you will come through!
Oh, and after this is something of marvel proportions with AllWays Open and Monday Night Brewing September 1st. And it don't stop!


Friday, July 24, 2015

Cool haps for the weekend including Keith Murray and Miya Bailey!

Miya Bailey and Keith Murray lead this weekend's activities in ATL!


This is just a quick a dirty flyer drop because I am about to be all over the place. Regardless, you are always my priority. 
One of the most celebrated artists in the ATL (and my bro) Miya Bailey is throwing down. You  never heard of him? Step your art game up! if you have, go! He will be joining forces with fellow artist Corey Davis!
And for the entire weekend, the Zulu Nation, J Dilla Foundation, and the legendary MC Keith Murray are taking over! Here's the front and back of the official flyer is below with me on it! See you soon!


Wednesday, July 22, 2015

SweetWater’s New Belgian-Style 'The Pit & The Pendulum' Launches Today!

ATL brewing giant delivers new peach-infused ale with Brett in a ‘Cage & Cork’ bottle


After a classy private tasting of SweetWater’s newest addition to their family—The Pit & The Pendulum—at their high tech lab with a few of Atlanta’s top beer authorities, the unanimous consensus was a communal thumb up. 
This fresh peach purée-infused Belgian-style ale also boasts the inclusion of the increasingly popular yeast strain Brettanomyces to bring the funk with a deceptive 8.3% ABV potency. It’s no coincidence that today’s launch coincides with the ongoing celebration of Belgium’s independence which officially happened on July 21st, 1831.
Paired with decadent chocolate from Asheville, NC’s French Broad, some delicious variations of locally produced Sweet Grass cheese, sliced peaches, and crackers, the Pit was initially more peach-forward than on the sour side which worked well with everything; as the bottle ages, flavor profiles are expected to change more on the Brett side. Hence, I say try it young and aged to get more than one tasting experience, ya dig?
Known for their rather risqué names in the past (Donkey Punch or Motor Boat, anyone?), SweetWater’s "The Pit & The Pendulum" moniker takes it back to old school literature this time around; “Pit” hints the fruit involved and in its entirety pays homage to Edgar Allan Poe’s short story published back in 1843.
And the bottle? As you can see above, the metallic blue label brings the luster; the classy cage and cork justify the series’ name; and being only the second presented like this in a 750 ml following their 18th anniversary Belgian-style triple back in January, this is a SweetWater joint you gotta grab.
Coming straight from the brewery, “It’s the kind of beer I would drink at home,” Lead Brewer Nick Burgoyn explains. Co-Lead Brewer Chris Meadows added, “This is the type of stuff we hunt for. The new Cork & Cage line gives us a chance to dabble in different facets of craft beer. We are in the Lab, coming up with flavors that are fresh and funky, truly new and different.” Burgoyne concluded, “We’re digging throwing our hat in the ring of making American wild ales.  The new line is an offering that further establishes SweetWater as a brewery pushing the envelope for craft beer.” 
I can toast to that! Now, how about a barrel-aged imperial stout? I heard some whispers that’s in the plans too. Stay tuned!



Saturday, July 18, 2015

Saturday is an incredible day for beer in ATL!

Decatur’s Three Taverns is throwing down for their second birthday, it’s Lincoln Station’s First Anniversary Beer Festival, and the Great Southern Craft Beer Competition Finalist Party goes down at Red Brick! What, what?!


Just getting off the plane from my awesome trip to New York to get interviewed on Heritage Radio’s Beer Sessions here and appearing on WNYCs Craft Beer Jams Web show here, I was welcomed to some killer events going on today in ATL based on the world’s greatest libation, beer. This action-packed, craft sippin’ rain-free day has three standouts:
  • the Lincoln’s First Anniversary Beer Festival here (their incredible list is below)
  • the Great Southern Craft Beer Competition Finalist Party (which I judged) and People’s Choice Blind Tasting from 11:00 a.m.-5:00 p.m. at Red Brick Brewing here and…
  • the beloved Three Taverns is celebrating their second birthday from 1:00 p.m.-5:00 p.m. at their brewery here.

With all the info below including the amazing beer lists, you better make at least one of these unless you are at Wicked Weed's Funk Asheville in North Carolina or somethin'. (I have my new Cruisin’ For A Brewsin’ affiliate and brewing partner Jon Shari covering that for me.) I will hold it down in the A.
Oh, and super happy birthday to my brother Lamont. He couldn’t have picked a better day to kick it with me. Sip safely everyone and celebrate like it’s yours too!


Three Taverns hits numero dos!
I have been covering Three Taverns since day one, and they have been blessing Georgia with their awesome, award-winning Belgian-inspired beers in bottles, on draft, at the brewery and in growlers resulting in numerous awards and accolades for the past two years. Well below is the GANGSTER beer list they are featuring today including the debut of their first sour—the Inceptus—from their Georgia wild series, and the anniversary beer—Anniversarium II—an 8.5% rye tripel! With more than 16 year-rounds, seasonals, limited releases, two inaugurals and a cask on tap including my fave, the Departed Spirit. I hope I see you there!
Here’s the Three Taverns 2nd Year Anniversary Beer List:

Year Round Beers
Single Intent – Belgian-style blonde or single ale, 5%
White Hops – White IPA, 6.5%
A Night In Brussels IPA – Belgian-style American IPA, 7.5%
A Night on Ponce IPA – American IPA, 7.5%
Le Peche Mode – Saison brewed with Georgia peach juice, 6%
Prince of Pilsen – Hoppy pilsner dry hopped with Citra & FF7C’s, 5%

Quasimodo – Belgian-style quadruple
Theophan the Recluse 2014 – Belgian-style Russian Imperial Stout

Limited Release
Departed Spirit – Theophan the Recluse, our Belgian-style Russian Imperial aged for a year in 8-year-old Bourbon barrels
Heavy Bells 2014 – Quasimodo, our Belgian-style quadruple aged in 8 year old Bourbon barrels
Dubbel Shot 2014 – A coffee oatmeal dubbel brewed in collaboration with Thrive Coffee Farmers, 8%
Tripel Reserve 2014 – Tripel fermented on red wine oak and brewed for 2014 Food and Wine Fest, %
A Night in Brett – A Night In Brussels IPA aged on Brett in North Georgia wine barrels from Monteluce Winery, 7.5% abv
Day of the Departed – Departed Spirit infused with Serrano peppers, cinnamon, cocoa nibs and vanilla beans, 10%

Anniversarium II – A rye tripel brewed in celebration of our 2nd Anniversary, 8.5%
Inceptus – Our puckering American sour spontaneously fermented during Snowpocalypse   2013 and patiently aged in North Georgia wine barrels, 6% abv

A Night On Ponce IPA dry hopped in cask with Citra, Galaxy and Amarillo

The story of the Inceptus: Three Taverns’ first Georgia Wild Ale
It was a 2013 winter’s day that brought Atlanta to a standstill, leaving cars parked on highways for days, closing businesses and making national headlines. But with Joran Van Ginderachter, a foot-powered Belgian, as brewmaster, Three Taverns remained open for a scheduled brew day as the entire region took a weather-enforced holiday.
As it happened, Joran walked into the brewery that day with an ear-to-ear grin. The crisp, frigid air, he announced, was clean and healthy. In sum, perfect conditions for open fermentation, a process by which wild yeast is “caught” from the air instead of cultivated.
So the brewers transferred wort into a mini-fermenter and placed it outside, exposed to the air. Over the next few days they observed the signs of spontaneous fermentation and were rewarded with a wild yeast strain that literally arrived with the wind.
After primary fermentation they transferred the wort into an oak barrel for maturing. After many months of aging, in keeping with wild beer traditions of Belgium, the first Three Taverns sour beer emerged. Next, the brewers began replicating the fermentation and maturing process in more North Georgian wine barrels with their unique, wild-caught yeast strain.
The result is Inceptus, (Latin for “beginning”), a wild ale of remarkable complexity. It is both the brewery’s first sour-ale offering, and the “first born” of an emerging series of wild ales—based on the unique yeast strain the crisp winter air delivered us back in 2013.

Lincoln Station’s First Anniversary Beer Festival
2280 Henry Clower Boulevard
Snellville, GA 30078; 3 to 11 p.m.
I truly have love for owners Tiny, Brad and the rest of the Lincoln Crew, and after spending just a few seconds with them, you will too! If you can find a way to Snellville or happen to live out there, DO NOT miss this one! This list is ridiculously dope! The length of time to drink them is pretty damn gracious too! Besides the beer menu below, go here for more info on other attractions. Congrats Lincoln!
  • Black Diamond’s “American Sour” – Aged over 4 years
  • 2014 Boulevard Brewing Imperial Stout – 11.8% Double Stout (BA Rating: 94 – Outstanding)
  • 2014 Clown Shoes “Peace that Money Can’t Buy” – 11.5% Belgian Quad (BA Rating: 86 – Very Good)
  • 2013 Evil Twin Imperial Biscotti Break – 11.5% Imperial Stout (BA Rating: 97- World-Class)
  • 2014 Great Divide Espresso Yeti –  9.5% Imperial Stout (BA Rating: 95 – World-Class)
  • 2014 Allagash Interlude – 9.5% Saison/Farmhouse Ale (BA Rating: 94 – Outstanding)
  • 2014 Left Hand Wake up Dead Oak Aged – 10.2% Imperial Stout (BA Rating: 88 – Very Good)
  • 2014 Kentucky Bourbon Barrel Barleywine – 10% American Barleywine
  • 2014 New Belgium Lips of Faith “La Terroir” – 7.5% Wild Ale (BA Rating: 96 – World-Class)
  • 2014 New Belgium Lips of Faith “Salted Chocolate” – 9% Imperial Stout (BA Rating: 87 – Very Good)
  • 2014 Prairie Bomb – 14% Imperial Stout (BA Rating: 100 – World-Class)
  • 2014 New Holland Dragon’s Milk Reserve w/Chili Peppers – 11% American Imperial Stout (BA Rating: 85 – Good)
  • 2014 New Belgium Salted Chocolate – 9% American Imperial Stout (BA Rating: 87 – Very Good)
  • O’Dempsey’s Your Black Heart Cask w/Northern Brewers Hops – 8% American Imperial Stout (BA Rating: 89 – Very Good)
  • 2014 Red Hare Watership Brown – 7.2% American Brown Ale
  • 2011 Red Brick Lost Years Strong Ale – 9% American Strong Ale (BA Rating: 85 – Very Good)
  • 2014 Sierra Nevada Bigfoot – 9.6% American Barleywine (BA Rating: 98 – World-Class)
  • 2014 Stone Xocoveza Mocha Stout – 8.1% American Stout (BA Rating: 90 – Outstanding)
  • 2014 Straight to Ale Unobtanium – 11.5% Old Ale (BA Rating: 92 – Outstanding)
  • 2014 Straight to Ale Bourbon Barrel Laika – 11.7% Russian Imperial Stout (BA Rating: 95 – World-Class)
  • 2014 Terrapin Wake N’Bake – 9.4% American Imperial Stout (BA Rating: 96 – World-Class)
  • 2015 Thomas Creek Banana Split – 7.5% Milk/Sweet Stout (BA Rating: 83 – Good)
  • 2014 Three Taverns/Wrecking Bar Tripel Reserve – 9% Abbey Tripel
  • 2015 Sweetwater 18th Anniversary – 10% Abbey Tripel (BA Rating: 86 – Very Good)
  • 2014 Three Taverns Heavy Bells – 11.5% Quadrupel (BA Rating: 93 – Outstanding)
  • 2013 Uinta Crooked Line Sea Legs – 8% Baltic Porter (BA Rating: 99 – World-Class)
  • 2013 Widmer Brothers 2013 Brrrbon – 9.4% American Strong Ale (BA Rating: 92 – Outstanding)
  • 2014 Anderson Valley Huge Arker – 13.5% Imperial Stout (BA Rating: 99 – World-Class)
  • 2014 Blue Tarp Last Place Stout – 10.6% Imperial Stout
  • 2015 Founder’s Devil Dancer – 12% Imperial I.P.A. (BA Rating: 99 – World-Class)
  • 2015 Boulevard Chocolate Ale – 9.1% Spiced Ale (BA Rating: 93 – Outstanding)
  • 2011 Humboldt Xantus – 11% Imperial Stout (BA Rating: 99 – World-Class)
  • 2015 Wrecking Bar Gravel-Pritchard’s Barrel Aged Wee-Heavy Scottish Ale – 8.5% Scotch Ale/Wee Heavy
  • 2015 Clown Shoes Mango – 6% Kolsch
  • 2015 Jekyll Brewing Chai Tea Cooter Brown – 6% American Brown Ale
  • 2015 Jekyll Brewing Rye Black Ale – 5.3% Rye Beer
  • 2015 Woodchuck Lazy Hazy Lemon Crazy – 4.2% Summer Session Cider
  • 2015 Alpine Brewing Captain Stout – 6% American Stout (BA Rating: 84 – Good)
  • 2015 Ballast Point Habanero Sculpin – 7% American I.P.A. (BA Rating: 85 – Very Good)
  • 2015 Ballast Point Thai Chili – 4.5% Witbier (BA Rating: 87 – Very Good)
  • 2015 Eventide “The Grove” – 5.7% Hefeweizen 
  • 2015 Founders Brewing “Blushing Monk” – 9.2% Fruit Beer (BA Rating: 94 – Outstanding)
  • 2015 Jailhouse Brewing Conjugal Visit – 6% American Red Ale (BA Rating: 84 – Good)
  • 2015 Mother Earth Silent Night – 9% American Imperial Stout (BA Rating: 97 – World-Class)
  • 2015 Monday Night Brewing “Spirit Animal” – 5.5% American Wild Ale 
  • 2015 Second Self Barrel Aged Red Hop Rye 
  • 2015 Straight to Ale Gorillanaught – 9% American Imperial I.P.A. (BA Rating: 88 – Very Good)
  • 2015 Terrapin Brewing Maggie’s Blackberry Cobbler – 8.5% Saison/Farmhouse Ale (BA Rating: 84 – Good)
  • 2015 Red Brick Brewing “3 Bagger” – 9.5% Tripel (BA Rating: 85 – Very Good)
  • 2013 Red Brick Brewing “Vanilla Gorilla” – American Porter (BA Rating: 86 – Very Good)
  • 2015 Woodchuck Brewing Raspberry
Representatives from several local breweries will on hand and will be bringing specialty casks of unique and rare creations, including ones from:
O’Dempsey’s Brewing (Atlanta) – “Your Black Heart” brewed with Northern Hops – 8% Russian Imperial Stout
Eventide Brewing (Atlanta) – Plum Kolsch
Terrapin Brewing (Athens) – Hi-5 I.P.A. with Mandarin Oranges and Lacto
Heavy Seas Brewing (Halethorpe, Maryland) – Blackbeard’s Breakfast – 10% American Porter
Oscar Blues Brewing (Lyons, Colorado) – Coffee & Chocolate Ten Fidy – 10.5% Russian Imperial Stout

Great Southern Craft Beer Competition Blind Taste Test at Red Brick!
Local Homebrewers to Square Off in People’s Choice Blind Taste Test from 11:00 a.m. - 5:00 p.m. at Red Brick Brewing
I judged this joint along with Publik Draft House Owner Eddie Johnson, Hey Brewtiful!’s Jess, veteran beer scribe Bob Townsend, and Red Brick to pick the finalists from this annual homebrew competition. Now it’s your turn to pick between the last two standing! Congrats Zachary Owen and Alan Pugh for making it through! 

They say: The Great Southern Craft Beer Competition finalist event will take place on Saturday, July 18 from 11:00 a.m. - 5:00 p.m. at Red Brick Brewing. The party will feature brewery tours and pours, P.D.H. food pairings, a people’s choice blind taste test of the competition finalists’ beers and more.  
“We’ve made this year’s Great Southern Craft Beer Competition more unique by assigning part of the winner selection process to the Atlanta community,” says P.D.H. co-owner Eddie Johnson. “Anyone who attends the event can take the blind taste test of brews and choose their favorite.”
In addition to the opportunity to participate in the blind taste test, ticketholders will receive a souvenir pint glass and complimentary tours of Red Brick Brewing along with tastings of the brewery’s beers, including Hoplanta American IPA and Laughing Skull American amber ale. Attendees can also sample beer-based food pairings from P.D.H. and play a raffle to win prizes such as Uber gift cards, tickets for Great Southern Beer Tours and more. This year’s finalists are Zachary Owen and Alan Pugh. Tickets are available for $10.00 and can be purchased at the door.  
The competition’s winner will receive the grand prize of $1,000 and distribution at P.D.H. To learn more, visit or connect at  

Friday, July 10, 2015

Keep the party going in July!

Even though the 4th is over, the party doesn’t stop!

Cheers Y’all!

Fourth of July may have ended, but this hot month continues to rock with food, music, beer, and spirits still popping off!
Besides the events and specials going on around Georgia featured in the last post here, I added some other goodies to further populate your fun list throughout Atlanta. From bars and restaurants promoting summer-themed menus to combat the heat, to brewery anniversaries and cocktails recipes so that you can show off your mixology skills at home, the party doesn’t stop, ya heard?
Enjoy responsibly during July and beyond!



Celebrate Decatur's ‘4.5 Anniversary-Celebration-Athon’ at Ale Yeah! on July 11th with new growlers and an amazing tap list of stellar craft beer!!

Besides Ale Yeah!’s all-new website at including a sparkling new shopping cart, this awesome beer hub also features a ridiculously stacked draft menu for Decatur's ‘4.5 Anniversary-Celebration-Athon’. On Saturday, July 11th, they're unboxing special Anniversary Growlers and “…releasing them to the wild,” boasts co-owner Eddie Holley. “There are but 72 of them in existence.”
Starting at 11 a.m., they will have the following kegs on for flights and fills:

- Three Taverns "Heavy Bells"
- Three Taverns "Departed Spirit"
- Green Flash "12th Anniversary Sour Pale"
- Second Self "Barrel Aged Mole Porter"
- Wrecking Bar/Ale Yeah! "Border Patrol: Hot Pursuit" (American Strong w/ hot peppers/chocolate)
- Burnt Hickory/Ale Yeah! "Blood on the Tracks" (Sour Raspberry Juniper Saison)
- Creature Comforts "Cosmik Debris"
- Alpine Brewing "Nelson"
- Max Lager's/Cigar City "Cuvee du Gamelle" (Hoppy Session Sour)
- Back Forty "5th Anniversary Barrel Aged Pale"
- Black Diamond "Triple Plum" (Rye, Bourbon & Brandy barrel aged Triple w/ plums)
- Twain's "Cave Dweller" (DIPA)
- Coastal Empire "Dawn Patrol" (Imperial breakfast stout w/ peppers & spices)
- Jekyll Brewing "Pineapple & Habanero Hop Dang Diggity"
- Red Brick "Barrel Aged Holy Brother" (Bourbon barrel aged Belgian Stout)
- Wild Heaven "Super Secret Special" keg. We're not sure what we're going to be tapping but it's going to be super. And secret. And special.

Yard House shakes and stirs things up with a collection of new and refreshing handcrafted cocktails nationally starting July 13th!

From the source: Yard House, the award-winning restaurant known for its creative cuisine and vast selection of draft beer, is also a destination for handcrafted cocktails. On July 13, Yard House will introduce a collection of new adult concoctions using premium spirits and its own house-made citrus agave blend coupled with seasonal fruits and vegetables throughout the nation.
“The art of cocktailing has returned,” said Gregory Howard, manager of beverage for Yard House. “In recent years shows like Mad Men and Boardwalk Empire have given new life to long forgotten drinks. Just like a good meal, creating a great cocktail also requires using premium ingredients as well as a seasoned bartender who knows his or her craft.”
Howard and his team collaborated with Executive Chef Carlito Jocson in creating the new cocktail collection, which includes:
• Blood & Smoke – a blood orange and ancho chili spiced margarita made with Del Maguey “Vida” Mezcal, El Jimador Silver Tequila, Ancho Reyes, Monin Blood Orange, house-made citrus agave and aromatic bitters poured into a salt-rimmed glass
• Bourbon Berry Sour – made with Buffalo Trace Bourbon, house-made citrus agave, Dekuyper Razzmatazz, orange bitters with fresh raspberries for added sweetness
• Hibiscus Rose – a refreshing herbal and botanical gin martini featuring Bulldog Gin, St. Germain & Lillet Blanc with orange bitters and Monin Hibiscus
• Sidecar – this classic cocktail steps into the 21st century with D’Ussé VSOP Cognac, Cointreau and house-made citrus agave poured into a glass rimmed with sugar
• Cucumber Citrus Tonic – a spa-like drink made with Bulldog Gin, Aperol, house-made citrus agave, tonic, freshly-sliced cucumber and orange plus orange bitters
“Just like food and fashion, cocktails are constantly evolving,” added Howard. “Pop culture tends to play a role in what is currently trending. Look what Sex and The City did for the Cosmopolitan a decade ago.”
Howard added that classic cocktails are popular once again, but the demand now is that they’re made with fresh ingredients.
“We make our own citrus agave blend, which helps to enhance the flavor profile rather than overpower it like pre-made syrups tends to do.”
For more information, visit or follow on Facebook at or on Twitter @yardhouse

Hoppy Birthday to a Wrecking Bar Original

On Tuesday, July 14, we are raising a cocktail to Wilma Stone, (whose portrait hangs at our host stand) the owner of our humble space when it was the Wrecking Bar Architectural Antiques from 1970 to 2005, to celebrate her birthday!
Come toast two people without whom, the Wrecking Bar would not be what it is today. Cheers!

Get your reggae and beer sippin’ on indoors and outdoors at ATL’s Museum Bar on July 18th!

Cibo E Beve and One Flew South are set to compete ‘Beak to Tail’ for a good cause July 21

Two of Atlanta’s favorite chefs are facing off for a good cause. On Tuesday, July 21 Chef Linda Harrell of the Italian eatery Cibo e Beve and Chef Duane Nutter of travel-inspired One Flew South will go head to head in a Beak to Tail Dinner sponsored by Springer Mountain Farms. In an “Iron Chef” like competition, each chef will prepare a four course dinner using chicken from Springer Mountain Farms. Both chefs will prepare a dish for each of the four courses and guests will have the opportunity to vote on their favorite. The overall winning chef will receive prize money to donate to the charity of their choice.

Chef Linda Harrell reveals…
First Course: Crispy Chicken Skin and Foie Gras "PB&J"
Second Course: Calabrese Chicken Wings
Third Course: Chicken Scarpariello
Fourth Course: “Egg Custard" Snow Cone

Chef Duane Nutter reveals…
First Course: Crispy Okra and Chicken Skin
Second Course: Asian Fried Chicken
Third Course: Chicken and Lobster Pasta
Fourth Course: One Flew South Banana Pudding

Each course will also have a drink pairing selected by mixologists Tiffanie Barriere of One Flew South and Josh Davies of Cibo e Beve. There will be a complimentary cocktail and hors d'oeuvres served before dinner. Springer Mountain Farms will donate the prize money to the winning chef’s charity of choice. Chef Harrell has partnered with Angels Among Us Pet Rescue and Chef Duane Nutter has partnered with The Giving Kitchen. Tickets are $60 and available by calling 404-250-8988. Cibo e Beve is located at 4969 Roswell Rd. Atlanta, Ga. 30342. This event begins at 6:30 p.m.

The Luminary to Host Michter’s Distillery Bourbon Dinner, Tuesday, July 28
Four-course prix-fixe menu with bourbon pairing is $65 per person

On Tuesday, July 28, Chef Eli Kirshtein andMitcher’s Distillery will team up for a one-night-only bourbon dinner atThe Luminary in Krog Street Market. The four-course dinner will pair Chef Kirshtein’s French dishes, such as mushroom gnocchi and duck breast with farro, with the Louisville distillery’s US*1 American Whiskey, US*1 Kentucky Straight Rye, US*1 Kentucky Straight Bourbon and US*1 Sour Mash.
The evening will begin at 6:30 p.m. with passed hors d'oeuvres and a specialty Mitcher’s cocktail from The Luminary’s bartender Jeff Banks. Following the cocktail kick-off, diners will be seated to enjoy the full menu with Mitcher’s top-selling small batch whiskeys.
Diners can enjoy the four-course meal for $65 per person; reservations are recommended as space is limited.

Tuesday, July 28, 6:30 p.m.

The Luminary, 99 Krog Street, Suite Y
Atlanta, GA 30307
By phone: 404-600-6199 or email:
Reservations strongly recommended

For more information, visit and follow along at and

Cocktail Recipes

A cocktail using Jack Daniel’s Tennessee Fire
“Fire In The Sky” is the perfect way to celebrate Independence Day with family and friends this summer. This whiskey cocktail brings together the perfect amount of Jack Daniel’s Tennessee Fire, Apple Juice and Ginger Beer for a great drink that will keep you refreshed from the BBQs during the day to the fireworks lighting up the sky at night. 

Fire In The Sky
1 1/2 oz Jack Daniel’s Fire
1 oz Apple Juice
Ginger Beer
Apple slices for garnish
Shake Jack Fire with apple juice and ice. Strain over fresh ice into a Collins glass. Top with a mild ginger beer. Garnish with apple slices and fun 4th of July decor.

Cocktails using DeLeón Tequila
There is a lot to celebrate this 4th of July weekend -- with marriage equality, freedom, and the World Cup truly at the forefront this Independence Day!  So, what better way to celebrate than with a Miss Independence or a Firecracker Red Manhattan featuring DeLeón Tequila?!  These festive drinks will be sure to get all of your friends and family in the spirit of celebration.  Un-aged and unrivaled in finish, the DeLeón Tequila line-up starts at $60 per 750ml and is made from 100% Highland agave and rich, complex agave honey that is slow-fermented and twice-distilled.  

Firecracker Red Manhattan
This tequila-based variation on a Manhattan celebrates the flavors of Mexico through DeLeón’s oak-aged Reposado and a play on traditional mole flavor. Instead of whisky, Reposado tequila is used to impart an aged, oaky flavor, while Cardinal Mendoza Spanish Brandy takes the place of vermouth. Tempus Fugit Crème de Cacao and Bittermans Hellfire Shrub marry to create an original and compelling flavor profile boasting warm spiced notes and clove, with just a hint of chocolate.
2 oz. DeLeón Reposado
½ oz. Cardinal Mendoza Spanish Brandy               
¼ oz. Tempus Fugit Creme de Cacao
½ dropper Bittermans Hellfire Shrub
Stir all ingredients in a mixing glass over cracked and cubed ice until thoroughly cold. Strain into a chilled coupe and serve up.

Miss Independence
A modern play on the traditional margarita, Miss Independence uses clarified lime juice (from which all of the juice solids have been strained) to give this drink an incredibly silky mouthfeel, highlighting the smoothness of the Platinum tequila. The herbaceous qualities of the DeLeón Platinum are enhanced by the addition of sage, adding a uniquely herbaceous twist to the margarita’s classic flavor profile.
2 oz. DeLeón Platinum infused with fresh sage  
¾  oz. clarified lime juice
¾  oz. fresh cane syrup
Stir all ingredients in a mixing glass over cracked and cubed ice until thoroughly cold. Strain into a chilled coupe and serve up garnished with a sage leaf.

Cocktails using Courvoisier Cognac …
With July 4th just around the corner, a refreshing cocktail is the perfect way to combat the heat, celebrate our nation’s independence and toast to the summer. Shake things up with a cocktail made with Courvoisier® cognac, and put an innovative twist on classic summer staples including delicious sangria, fruity punch and sparkling champagne. Whether your plans include a backyard barbeque, a rooftop party or even just a relaxing night, these summer libations will be a hit.

Cocktails using Courvoisier VS Cognac

Courvoisier Sparkling Sangria
4 parts Courvoisier® VS Cognac
4 parts DeKuyper® Peach liqueur
2 bottles Prosecco
½ cup white grape juice
2 peaches
Green grapes
Thinly slice peaches. Cut the grapes in half. Put sliced fruit in a pitcher with Courvoisier, peach liqueur and grape juice. Let sit in the fridge for 1-3 hours. Immediately before serving, pour 2 bottles of Prosecco and stir. Serve over ice.

Courvoisier Summer Punch
250ml Courvoisier® VS Cognac
750ml Lemonade
20 dashes Angostura aromatic bitters
3 orange wheels
6 lemon wheels
Add the freshly cut fruit into a bowl or pitcher, pour in remaining ingredients. Infuse for a few minutes. Serve on ice.

Courvoisier Sparkler
1 part Courvoisier® VSOP cognac
2 dashes of Angostura bitters
1 sugar cube
Top up with Champagne
Soak a sugar cube in bitters and drop into a Champagne flute. Cover with Courvoisier® VSOP Cognac and slowly top with Champagne.

Like I said, July is one helluva month!