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Memphis doesn’t need another reason to drink, but throw us a party with a shaker, a splash of something and just enough restraint to call it “craft,” and we’re there.

The Memphis Cocktail Festival is Saturday, April 4, and the event’s focus is on different spirits and how they can be stirred, blended and shaken into various cocktails. 

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There’s no shortage of celebrations dedicated to wine, beer, bubbles and alcohol in this city. But ironically, the Memphis Cocktail Festival was born in Nashville. 

After producing the Nashville Cocktail Festival for about 10 years, Jon Yaeger was ready to take the show on the road. Instead of heading west though, he went south to Huntsville. 

“I only did that for one year, and then Memphis was my first (year of) growth,” said Yaeger, who produces the event through his company, Pour Taste. “There’s not only talent there, but I think that there is — no pun intended — a hunger and a thirst for some things that other cities have.” 

Yaeger, a Nashville resident, is no stranger to Memphis. He’s facilitated bartender training here and consulted on bar programs for local restaurants such as El Mero Taco. 

“I want to contribute to the growth of Memphis in my own little way. It’s minuscule compared to what other people are doing, but I want to contribute,” he said. 

There isn’t any one brand or spirit featured at the Memphis Cocktail Festival. (Courtesy Memphis Cocktail Festival)

What seems to set this event apart from others in the same vein is the craft component to the offerings.

There isn’t any one brand or spirit featured, no focus on letting the “product” shine through neat, little tastings. These cocktails will be completely mixed before being presented to guests. 

For example, The Lobbyist is presenting two cocktails and a mocktail at the festival. Their daiquiri blends different kinds of rum with fresh lime juice and pineapple saccharum.

“We change the recipe every menu,” said Austin Weisenborn, bar manager for The Lobbyist. “We typically taste around five different rums and hand-select our favorite barrel. We purchase the whole barrel, which means you will not see it in any liquor stores or for sale anywhere else.”

“Running from the Chase” is their boozy, stirred cocktail made with Gray Whale gin, Centenario reposado, ginger, Nardini, Braulio liqueur, Casablanca tea bitters and orange bitters. Their mocktail, “The Grand Exchange,” shakes kiwi, lime juice, honey and mint with Topo Chico to create a fizzy drink.

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The festival will have food available to purchase from vendors such as Rock’n Dough Pizza & Brewery. And with that many free-flowing cocktails in the room, it’ll probably be wise to munch on a few bites and use your favorite rideshare app. 

In the VIP lounge, complimentary food is being prepared by JEM Dining.

Their VIP meal will be an Asian-inspired, five-course offering starting with Nam Sod salad, made with ground pork, and ending with a coconut and vanilla panna cotta. A Bluff City event isn’t complete without a charcuterie platter, but theirs is elevated with house-made pickles, yeast rolls, whipped feta cheese and a hibiscus-infused honey. Cocktails in the lounge will be provided by Bar Limina. 

Last April, the Memphis Cocktail Festival’s second year in Memphis, the city experienced spring downpours that led to dangerous flash floods. The event was rained on but not rained out. 

“(Last year), half the city was flooded, and we still ended up with a full room,” Yaeger said. “It taught me that people are still willing to go out. Even in the throes of a massive weather storm, a lot of people still came out.” 

Guests at the 2025 Memphis Cocktail Festival braved the rain to taste craft cocktails from around the city. (Courtesy Memphis Cocktail Festival)

The Memphis Cocktail Festival is Saturday, April 4, at Minglewood Hall, rain or shine. Or whatever this town and its weather decide to give us.

This week on the Memphis food scene 

Could Hillboyz Wing and Burger Bar be the next Memphis-founded brand to expand beyond the region? The family behind the restaurant said that’s their goal.

Chef Jasmen Brown’s culinary programs at the Raleigh branch of the Memphis Public Library are for everyone, but her most recent offering impressed some of the library’s youngest visitors.

Memphis Made closed its taproom, but that’s not the end for the local company.

Earlier this week, Jennifer Chandler shared “What to Order” from Maru Handroll Bar in East Memphis. She also brought us Chip Dunham’s family’s “Memphis’ Original Shrimp & Grits” for the Recipe Exchange.

Abgail Warren has the latest on Collierville’s decision for a proposed McDonald’s.

Vani Jaishankar: Dance, eat and drink the night away at Brazil by Night

Jacques Louise Bakery is making a big move from Overton Square. Sophia Surrett shared the reason for the move, as well as details on the new location and menu changes.

The couple behind The Peach Cobbler Factory locations popping up around town also talked to Surrett recently about their Medical District addition.

In her weekly Food Files column, Surrett outlined updates coming to Central BBQ such as breakfast and a value menu as well as the new Wild Beet Salad Co.’s opening. 

Writer Erica Horton joined Daily Memphian Editorial Director Mary Cashiola on the AM/DM podcast recently to chat about the inner “budgetnista” she channels for our ongoing $15 Deal series.

And, in the latest $15 Deal, Horton highlighted small plates from Little Petals Chinese.

Speaking of on a budget, culinary students are tried by fire in a program from Remington College — and the meals the students serve are only about $5.

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