Bar Talk: Silly Goose
A Blue Flower with bourbon, blueberry syrup, lime, elderflower and prosecco made by Silly Goose bartender Jeff Barber. (Patrick Lantrip/Daily Memphian)
At Silly Goose, bar manager Jeff Barber puts his trips to New York with owner Daniel Masters to good use. The two recently returned from a trip to check out new cocktail trends, and Jeff will be pouring drinks at the Destination: Delicious Happy Hour Thursday, Aug. 29, from 5:30-7:30 p.m.
When you arrive, you’ll be greeted with a bourbon cocktail called Blue Flower (unless you opt for Masters’ favorite, Cholo Love, made with tequila and Ancho Reyes Verde). You’ll get two drink tickets, plus appetizers and pizza from the new pizza oven. It’s all $25.85 for subscribers and $32.85 for non-subscribers, so it’s a good deal and you can get your tickets by clicking here. Prices include tax and tip.
If you miss us Thursday night and want to make the drink at home, here’s the recipe. Silly Goose is at 100 Peabody Place.
Blue FlowerIngredients Directions Shake all ingredients except prosecco over ice, then strain in a glass with fresh ice. Top with prosecco and serve. |
Blueberry Tea SyrupIngredients Directions Boil water, add tea bags and steep about 5 minutes, then add sugar. Keeps well in the refrigerator. |
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Bar Talk Silly GooseJennifer 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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