Refreshing Spring Flavors

These Southern “hot-spot” restaurants have just what we’re looking for on their beverage menus. These extravagant concoctions are worthy of a visit or if you are a home bartender, give them a try at home.

Alaina Waldrop keeps the bar offerings just as top notch as the outstanding culinary menu at Helen, located in Birmingham, Alabama. Waldrop explains that Flight of the Navigator “is a really nice play on the classic margarita, incorporating pomegranate, sage, and citrus flavors. The pink peppercorn works really well, bringing in both spice and floral notes to the cocktail. Lastly, the hummingbird bitters round out the florality with flavors of rose, cardamom, and clementine. It’s a really bright drink with a lot of complexity- while still being very balanced!”

At 1856 – Culinary Residence in Auburn, Alabama, Assistant General Manager Casey Gamblin created the Cherry Fizz, inspired by the beautiful cherry blossoms that bloom in the spring. Pink peppercorn syrup gives it a bit of spice, and a topping of Thai Pandan and coconut milk give it a tropical twist.

Chef/Owner/Bartender Newman Miller of Mr. Tubs in Bardstown, Kentucky created the Aunt Margaret, a drink based on his Great Aunt Margaret who made herself a highball every day at 11am while watching the Price is Right. Now that’s something we can relate to.

At The Citizen in Alys Beach, Florida, bartender Landon Albright-Floyd brings a tropical Scotch old fashioned. “This was an immediate staff favorite, but we’ve been pleasantly surprised to see it become one of our top sellers for this spring’s menu. In the past, we have not been successful in moving scotch-based cocktails,” says Albright-Floyd, “We have always attributed this to the idea that scotch drinkers don’t want anything in their scotch, and cocktail drinkers tend not to drink scotch. However, the success of this drink may be a sign that the modern drinker’s perception of scotch is changing.”

Flight of the Navigator (shown above)

Helen, Birmingham, AL

For the drink:

1.75 oz pink peppercorn infused reposado tequila (we use Espolon)
0.25 oz dry curaçao
0.75 oz lime juice
0.75 oz pomegranate-sage syrup
3 dashes Old Forester hummingbird bitters.
Quick Shake, strain over medium cubes, garnish with a ground pink peppercorn and sugar rim (mixed 50/50)

For the tequila infusion:

1 bottle of Espolon reposado
1/8 cup pink peppercorns
Let simmer over low-medium heat for 30-45 minutes, strain.

For the pomegranate sage syrup:

1 cup pomegranate juice
1 cup sugar
1 handful sage leaves
2 lime peels
2 orange peels
pinch of salt.
Bring all ingredients together in pot over medium heat, stir until sugar is dissolved, then let sit until cool. Strain.

Cherry Fizz

1856–Culinary Residence, Auburn, AL

Ingredients

2 oz. House-made Cherry and Pomegranate Grenadine.
.5 oz. Fresh Squeezed Lime Juice
.5 oz. Pink Peppercorn Syrup
1.5 oz. Redmont Vodka
Coconut-Pandan Foam

Directions

Add first four ingredients to a shaker with ice and shake for approximately 20 seconds.
Strain into a Nick and Nora Glass and top with foam and a viola.

Pink Peppercorn Syrup:

1/3 cup pink peppercorns
Grapefruit zest
1 tablespoon grated ginger
1 cup water
1 cup sugar
Preparation: Add all ingredients to a large pot. Bring to a soft roiling boil, lower heat to the lowest setting and simmer for 20 minutes. Allow to cool and then strain.

Coconut Pandan Foam