Bar Talk: Harold Cook and oysters at Sweet Grass

By Published: October 04, 2018 8:05 AM CT

Harold Cook, the head bartender at Sweet Grass and Next Door in Cooper Young, turns to gin and muddled aromatics when asked to pair a cocktail with the oysters at Sweet Grass' oyster bar. This one holds up to the brininess of the oysters, but is light and has a bit of a kick from the chile pepper, too.

For wine, Cook suggested Acrobat Pinot Gris from Oregon, which is served on tap at Sweet Grass. For beer, Lagunitas 12th of Never. Both have citrus backbones that complement the saltiness in the oysters and hold up to the mignonettes and the tried-and-true cocktail sauce we know and love with Gulf oysters.


Dutch Trader


1 slice fresh jalapeno

2 slices fresh cucumber

A few sprigs cilantro

1 ½ ounces gin

Topo Chico or other sparkling water

½-1 teaspoon Jack Rudy Cocktail Company Small Batch Tonic

Cherry tomato for garnish 


Muddle jalapeno, cucumber and cilantro in a shaker. Add gin with ice cubes and thoroughly shake. Pour over crushed ice, top with Topo Chico, add tonic , stir and garnish with cherry tomato on a toothpick.


Bar Talk Sweet Grass Harold Cook
Jennifer Biggs

Jennifer Biggs

Jennifer Biggs is a native Memphian and veteran food writer and journalist who covers all things food, dining and spirits related for The Daily Memphian.

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