Springtime, fun time. Some of the city’s finest female mixologists reveal what they’re shaking up (on and off the clock).
Who: Kati Rundell, Drinkshop at W Atlanta – Downtown
What: Southern Girl’s Lemonade
Why: Perfect for preparty cocktails or lounging by the pool.
How: Combine 1½ oz. gin, ¾ oz. Grand Marnier, ¾ oz. fresh lemon juice, ¾ oz. honey, 4 muddled cucumber slices, and 4-6 muddled mint leaves in a shaker. Shake and loosely strain over crushed ice. Top with soda and garnish with a mint leaf and cucumber slice.
Who: Melissa Hayes, Holeman & Finch Public House
What: The Whichside
Why: A Day-Glo sip to match your bikini.
How: Mix 1½ oz. Old Tom Gin, ¼ oz. Strega, ¼ oz. agave syrup, 1 barspoon Luxardo maraschino liqueur, and a heavy handful of mint in a shaker tin. Shake hard. Using a fine mesh strainer, double-strain liquid into a chilled cocktail glass.
Who: Lara Creasy, JCT Kitchen & Bar
What: Leaves of Grass
Why: Forgo the trek and bring the beach vibe home.
How: Muddle 3-4 tarragon leaves in a cocktail shaker. Add ice, 2 oz. vodka (preferably Bison Grass), ½ oz. vermouth, ½ oz. lemon grass simple syrup*, and a dash of lemon juice. Shake and strain into a martini glass. Serve with a single tarragon leaf. *To make the lemon grass syrup, chop up a stalk of lemon grass and bring to a boil with 1 c. water and 1 c. sugar. Once cool, strain and reserve syrup for cocktail use.
Who: Alli Royce Soble, La Tavola Trattoria
What: Glenda’s Nightcap
Why: Just a hint of sweetness makes it go down easy.
How: Pour 1½ oz. Strega over ice in a rocks glass. Add 2-3 drops bitters and juice from 2 lemon wedges. Fill the glass with soda and a splash of ginger ale. Shake gently.
Photo: Angela Rutherford / Flickr