Cocktails

Tennessee Whiskey Jam

By Jed PortmanGood EatsJuly 7, 2014

The pairing of whiskey and country ham is one of the most timeless and reliably delicious in all of Southern cuisine. And at the 404 Kitchen in Nashville, Tennessee, chef Matt Bolus has devised a fresh way to bring the two staples together. He serves shaved country ham with biscuits, red-eye gravy, and dollops of whiskey jam, a spiced fruit butter with a base of raisins, apple cider, and corn liquor. It’s strong stuff, and pairs nicely with cured meats of all sorts, as well as cheese and, hell, just about anything else you might enjoy with a glass of brown water.

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Made in the South Awards: Meet Judge Brooks Reitz

By Elizabeth HutchisonGood EatsJuly 2, 2014

Charleston, South Carolina-based Made in the South Awards judge Brooks Reitz is a busy guy. In addition to opening Leon’s, his new fried chicken and oyster house, he’s got a coffee shop in the works, and he’s a partner in the just-launched Khi Khi Milk Co., a globally inspired beverage company. Despite the harried schedule, though, Reitz continues to appreciate things done the old-fashioned way—slow and by hand. As the founder of Jack Rudy Cocktail Co., he’s helping to revive forgotten staples of the American bar one bottle of artisanal grenadine, tonic, and aromatic bitters at a time. To celebrate beach season, we asked Reitz to come up with a couple of refreshing summertime cocktails

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Happening Now: Texas Tiki Week

By Jed PortmanGood EatsJune 24, 2014

If you’ve noticed a resurgence of fluorescent, umbrella-topped drinks in your favorite darkened haunts, you’re not alone. Tiki is back. “It’s a nice antidote to how precious cocktails became for a lot of people,” says Jessica Sanders, who runs the Austin, Texas, bar drink.well. “Bartenders got a little bored with themselves, and this whole idea that cocktails must be brown and bitter and stirred. Now, we’re taking all the knowledge and craft that we’ve learned in the past decade and applying it to something creative and fun.”

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