By night, Prohibition is a popular cocktail bar in downtown Charleston, South Carolina. By day and evening it’s an intimate restaurant serving upscale Southern classics like crab-stuffed deviled eggs, hanger steak with collard green kimchi, and one menu item that recently caught our attention: tomato soup with a splash of Maker’s Mark.
The dish is part of a newly revamped menu that embraces “simple, craveable foods,” according to chef Greg Garrison. Tomato soup and bourbon are definitely craveable—but together?
“By adding bourbon, we were able to add a subtle complexity while maintaining the simplicity,” Garrison explains. “The bourbon adds a slight smoky flavor that complements the sweet and tart elements in the soup, while also making it a better pairing option for someone enjoying the same spirit.”
Garrison shared the recipe with G&G, and this home cook can vouch that he’s exactly right. The bourbon is just barely detectable, softening the soup’s sharp edges in the best way. I can also report that my two kids, generally harsh critics, each enjoyed a cup (and didn’t sleep any better or worse for it). Naturally, my family did as Garrison—and any civilized person—does and served it alongside grilled cheese.
