Topic: Bar Talk
RSSThere are 44 article(s) tagged Bar Talk:
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January 2019
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There are many reasons to go to a bar, and a stiff drink is only one of them. At Mortimer’s, regulars lean to a cold beer, a simple vodka and tonic – or a handful of M&Ms. Above all, they go to visit with each other in the East Memphis bar and restaurant that’s about as where-everybody-knows-your-name as it gets. -
Bar Talk: Bounty on Broad
First of all, there’s nothing wrong with leaving a bottle of wine on the counter or in the fridge for a few days. -
Bar Talk: Strano by Chef Josh
At Strano by Chef Josh, The Promised Land flows with milk and honey – and more: Dried honeycomb from chef Josh Steiner's beehives makes for an unusual garnish.
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Bar Talk: Ronnie Grisanti’s
Ronnie Grisanti’s bar at Regalia is hopping old school, thanks in large part to the drinks that bartender Chris Backey pours behind the long bar.
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December 2018
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Bar Talk: Sparkling cocktails
A bottle of bubbly is all but required for New Year’s Eve, but you don’t have to drink it straight if you prefer it extra. A Champagne cocktail is always appreciated, and we have a few for you to try. -
Bar Talk: Milk Punch with Kelly English
Milk punch is a Christmas Day tradition in my house, and it’s true to its name as I make up a batch of it, freeze some in an ice ring or two and serve a punch bowl full of it. Day drinking at its finest. -
Bar Talk: Acre
I love a good mixology hack, and Taylor Hannah at Acre shows us how to mimic a shrub with none of the work in Beast O’ Burden, a favorite at the bar in the beautiful East Memphis restaurant. -
Bar Talk: Doc’s 52
Can’t decide between bourbon and rye? You don’t have to if you pick up a bottle of Doc.52; it’s half each.
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November 2018
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Bar Talk: Pontotoc Lounge
Daniel Masters took over Pontotoc Cafe, revamped it and opened it as Pontotoc Lounge in August (despite the fact that you'll hear it called by its old name in the video). -
Bar Talk: Celtic Crossing
Celtic Crossing owner D.J. Naylor likes his whiskey, and he wants you to share his opinion. Last year, he held a series of drinking classes on Irish whiskey to expand the palates of us bourbon-lovin' Memphians. Now he's hosting a series on Scotch whisky (the Scots don't use the 'e') to further educate us. -
Bar Talk: Babalu
'Tis the season for a festive drink, but that doesn't mean you have to whip up pumpkin in a latte. At Babalu, where seasonal cocktails rotate through the menu, they're riffing on a holiday cake this year. -
Bar Talk: Belle Tavern
Belle Tavern owner/bartender Chris Ferri has a nice list of cocktails at the ready, but when I walked in last week and saw cherries marinating, bottles of syrups on one counter, a nice collection of bitters on another and a wall full of spirits, I was moved to request an on-the-spot cocktail. -
Bar Talk: Global Cafe
Global Cafe is one of the newest restaurants in Crosstown Concourse and it's different from any other place in Memphis.
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October 2018
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Bar Talk: Char
The drinks list at Char has always been divided by spirits and when the restaurant opened, this was simply the whiskey cocktail. -
Bar Talk: Cocktail tasting at Hog & Hominy
Nothing gets old at Hog & Hominy, where the cocktail menu changes at least seasonally and sometimes more often. -
Bar Talk: Memphis Made Brewing
Memphis Made Brewing is one of six breweries in Memphis and so happens to be the one in Cooper-Young, just across the street from where the ninth Cooper-Young Beerfest will be held Oct. 20. -
Bar Talk: Harold Cook and oysters at Sweet Grass
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.
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September 2018
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Bar Talk: Whiskey at McEwen’s
Bert Smythe likes whiskey so much that he keeps a selection of 185-plus bottles behind the bar at McEwen’s, the restaurant at 120 Monroe he owns with partner John Littlefield. -
Bar Talk: Drew Wooten at Alchemy
It’s worth a little trouble to turn out a good cocktail. The Burnt Caipirinha at Alchemy requires a bit of prep ahead of time, but after you’ve made an oleo-saccharum and grilled your lemons, well, then there’s nothing to it.
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