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!
Cheers!
Ale
Besides Ale Yeah!’s all-new website at www.aleyeahbeer.com 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.
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 www.yardhouse.com or follow on Facebook at facebook.com/yardhouse or on Twitter @yardhouse
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!
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.
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.
When?
Tuesday, July 28, 6:30 p.m.
Where?
The Luminary, 99 Krog Street, Suite Y
Atlanta, GA 30307
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 www.aleyeahbeer.com 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 www.yardhouse.com or follow on Facebook at facebook.com/yardhouse 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
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.
When?
Tuesday, July 28, 6:30 p.m.
Where?
The Luminary, 99 Krog Street, Suite Y
Atlanta, GA 30307
Reservation?
By phone: 404-600-6199 or email: info@theluminaryatl.com
Reservations strongly recommended
By phone: 404-600-6199 or email: info@theluminaryatl.com
Reservations strongly recommended
For more information, visit www.theluminaryatl.com and follow along at Instagram.com/TheLuminaryATL and twitter.com/TheLuminaryATL.
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.
Recipe:
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
Ingredients:
Ingredients:
4 parts
Courvoisier® VS Cognac
4 parts
DeKuyper® Peach liqueur
2 bottles
Prosecco
½ cup white
grape juice
2 peaches
Green grapes
Directions:
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
Ingredients:
250ml
Courvoisier® VS Cognac
750ml Lemonade
20 dashes
Angostura aromatic bitters
3
orange wheels
6 lemon wheels
Directions:
Add the freshly
cut fruit into a bowl or pitcher, pour in remaining ingredients. Infuse for a
few minutes. Serve on ice.
Courvoisier
Sparkler
Ingredients:
1 part
Courvoisier® VSOP cognac
2 dashes of
Angostura bitters
1 sugar cube
Top up with
Champagne
Directions:
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!
Cheers!
Ale
