Bar Talk: Erling Jensen
An Audubon Park cocktail designed by Erling Jensen bartender Maggie McLendon. (Patrick Lantrip/Daily Memphian)
Maggie McLendon, the bartender at Erling Jensen, was inspired to create the drink bar patrons call Cherry Blossom during a visit to Audubon Park when the cherry trees were in bloom. She ordered cherry blossoms from Japan to make the syrup she uses in her cocktail, but that might be a bit much for the weekend mixologist. You can cheat.
Monin and Floral Elixir Co. make cherry blossom syrup; the latter is available on Amazon and the former seems a bit harder to find.
I suggest these alternatives: Use simple syrup instead and let the flavor of the Japanese gin stand alone, or go with elderflower liqueur, which will lend a floral sweetness and is easy to find.
Easiest of all? Go to the bar at Erling’s, 1044 S. Yates, and order it; the real name is Audubon Park.
Audubon ParkIngredients Directions Muddle 1 cherry in a cocktail shaker with lemon juice and cherry blossom syrup; add ice and gin. Stir or shake, then pour through a strainer over fresh ice. Top with sparkling water, add a cherry and top with a sprig of mint. |
Source: Maggie McLendon
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Bar Talk Erling JensenJennifer 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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