The Dish: Cocktail Style
We like to eat. We like restaurants: the farm-to-table kind, the Southern institution kind, the drive-in kind, the drive-to-the-middle-of-nowhere kind. From white tablecloths to neighborhood joints, all across the Upstate, good food is made here. Every issue, we’ll be bringing you quick tableside shots of the plates we never want to see fall off the menu.
1 The Autumn Sweater
From the big, bold cocktail imagination of Kirk Ingram, this crisp riff on all the warming flavors of fall manages to evoke dessert without being sweet, cider without being appley, and basically makes you think as much as you drink. With bourbon, house-smoked maple syrup, Averna, black walnut bitters and a touch of allspice liqueur.
2 The Angus
This Scotch-based cocktail charms even folks who aren’t fans of Scotch—the grassy, herbal notes mellowed with smoky sweet honey, and a large slow-chilling ice cube. With Glenmorangie 10 year, green Chartreuse and house-made burnt honey.
3 The Kohlar
Named for favorite former barman whose time was cut short, this cocktail memorializes everything Ryan Kohlar loved about mixology, and has become a staple on the ever-changing menu at Bacon Bros., where the bar is always packed. Pineapple sage gin, egg white, green Chartreuse, lemon and bitters, shaken to a froth and served in a cocktail glass.
Bacon Bros. Public House
3620 Pelham Road
4 Four Old Trends
The bar at Larkin’s has a whole menu of melt-tails—cocktail blends that start as one profile and develop into something new as the flavor components in the house-made ice cube melt into the drink. This riff on an Old Fashioned starts with Four Roses Small-Batch Bourbon, house-made orange bitters, house-made cocktail cherries frozen in a slow-melting cube with Peychaud’s bitters, Angostura bitters, Campari and simple syrup. Garnished with a little orange peel.