Charlotte Bartenders Help You Make a Cocktail at Home

Charlotte Bartenders Have You Covered To Make Something Boozy and Delicious at Home

The weekend is approaching and we know this one will look a little different than usual… but this is a chance to experiment in the kitchen and bring your favorite cocktails to life at home. Some of our favorite Charlotte mixologists and spirit experts, from Blake Pope to Bob Peters to Colleen Hughes, share some of their favorites. If you make one, tag us @qcexclusive and the mixologist so we can see your expert-level attempt!

Colleen Hughes’ A Punch For The Whole House
INGREDIENTS:
Vodka sage simple syrup
Pomegranate lacore
Clarified lemon juice
Allspice
Champagne
@ch.cocktails

Blake Pope’s Pillowtalk
INGREDIENTS:
1.5 oz. Carriage House Apple Brandy
.75 oz. Cardamaro
.25 oz. Grade B Maple Syrup (1:1 maple syrup to water)
4 dashes pecan bitters
METHOD:
Build ingredients into mixing glass. Stir and strain into rocks glass with ice. Garnish with orange peel.
@mblakepope

Blake Pope prepares a drink at Kindred Restaurant

Colleen Hughes’ Highball
INGREDIENTS:
1.5 oz. Toki Japanese Whisky
A few dashes of Scrappy’s brand grapefruit and cardamom bitters
Soda water
1 long strip of grapefruit zest
METHOD:
Mix all ingredients with ice in a tall Collins glass.
@ch.cocktails

William Grant and Sons’ Dramble
Dramble
1 ¼ parts Drambuie
¾ part Hendrick’s Gin
½ part Lemon Juice
½ part Crème de Mure
2 tsp Cranberry –Orange Compote
1 tsp Plain Greek Yogurt
METHOD:
Add all ingredients to a mixing tin with ice. Shake vigorously and double-strain into double rocks glass over pebble ice. Garnish with skewered cranberries & lemon twist.

Stefan Huebner Dot Dot Dot Queen City Swizzle
Bob Peters’ Fig Deal

INGREDIENTS:
1/2 Slice of lemon
1/2 Baked Fig
1/2 oz of Port
2 oz of Buffalo Trace Bourbon
1/2 oz of Simple Syrup

METHOD:
Muddle a half slice of lemon and half of a baked fig in a shaker. Measure out half ounce of port, two ounces of Buffalo Trace Bourbon, and half ounce of Simple Syrup in jigger individually and pour into shaker. Shake vigorously then double strain through a four prong bar strainer. Pour into a Nick and Nora cocktail glass. With a metal cocktail pick, pierce one half of the baked fig till at the center of the pick. Then rest the pick on the rim of the glass and serve!
@bob_peters

Ron Oleksa’s Whiskey Sour
INGREDIENTS:
Lemon
Sugar
Whiskey (I prefer Elijah Craig in this cocktail)
Sweet Vermouth
Angostura Bitters
METHOD:
“It is easy to prepare, appreciated by most, and the citrus element allows it to pair well with any number of dishes. For those that are looking for a more spirit-based cocktail, it is definitely the Vieux Carre made with an overproof bourbon (I use Knob Creek 120 proof Single Barrel). The key here is not just the right whiskey, but also a good sweet vermouth (I recommend Carpano Antica).” – Rob Oleksa
@craftcocktailsmannc

Or, get your drinks pre-mixed and just add liquor!

Bardo: Offering to-go or takeout cocktail mixers and kits from Amanda Britton and the team so you can make Cooling Effect or South 75 Mint at home. Each cocktail kit makes two servings and will come with a recipe card for instructions of how to create at home.

Idlewild: Offering cocktail classes, so you can get full-on lessons on mixing your own cocktails.

Haberdish: Colleen Hughes is working on pre-made cocktail mixes that will have everything but the liquor. She will provide full directions and accoutrements so customers can make awesome cocktails at home just in time for the weekend.

Cheers, y’all, and continue to support your local Charlotte bartenders and restaurateurs!