2 Charming and Fresh Cocktails for Southern Cuisine
- article by Colleen Graham
May 6, 2016
If Greenville, South Carolina is on your trip list, a stop by Soby's New South Cuisine is in order. Fresh, seasonal foods that bring new life to traditional Southern cuisine are what you will find and the restaurant has a number of impressive cocktails to go along with dinner.
Late in 2015, the famous restaurant released the second edition of their cookbook, appropriately named Soby's New South Cuisine Cookbook. The book is filled with fabulous food recipes that allow you to recreate Soby's signature dishes at home and among those 122 recipes are a few drinks to complement the meal.
Two of those cocktails caught my eye and, yes, I've already had them with my fried green tomatoes! They are fun, refreshing and perfect for your summer dinner parties or cookouts.
A New Twist on the Moscow Mule
Vodka, lime and ginger beer, it's a great combination and the Moscow Mule has found a new fan base in the last year or two. It is only natural that this new-found fame lead to a knock off or two and that is great. In fact, it's better for those of us who adore the occasional mule.
In The New South Mandrin Mule, Soby's has reimagined the Moscow Mule from top to bottom. The ginger beer's still there, but this vodka cocktail begins with Absolut Mandrin, one of the vodka giant's oldest and most reliable flavored vodkas.
The citrus flavor of Madrin is the perfect base for the elderflower of St. Germain and the bitter-sweetness of a fresh blood orange puree. When the cocktail comes together, it is a wonder of flavors and a perfect pairing with any foods (Southern or not) that you're serving up that night.
The New South Mandrin Mule
- 1 1/2 ounces Absolut Mandrin Vodka
- 3/4 ounce St. Germain
- 3/4 ounce blood orange puree
- 1/2 ounce simple syrup
- 3 lime wedges
- Ginger beer
- Combine all ingredients in a mason jar, except one lime wedge and ginger beer.
- Muddle the two lime wedges to the ingredients in the jar.
- Fill the jar with ice.
- Top with ginger beer.
- Garnish with remaining lime wedge.
DIY Blood Orange Puree: Place 3-4 peeled, segmented and seeded blood oranges in a blender with 1 tablespoon simple syrup and 1 teaspoon lemon juice in a blender. Blend until smooth.
A Little Basil with Your Bourbon?
It's like a Mint Julep, but it definitely isn't a Mint Julep! The Basil Bulleit is another of Soby's fun Southern cocktails that is filled with flavor and a tall, refreshing drink perfect for summer entertaining.
As you might expect from the name, Bulleit Bourbon forms the base of this cocktail. The whiskey's bold, spicy profile is a much-needed foundation for what's to come next.
Rather than mint, you will need a few fresh basil leaves for The Basil Bulleit. I always prefer sweet basil right out of the garden for my cocktails, but any basil variety will do just fine.
The other interesting ingredient here is the Spicy Ginger Shrub. If you have not taken the time to enjoy a shrub cocktail lately, much less one from the amazing line-up of Shrub & Co., consider this recipe your excuse! These vinegar-based mixers are back in high demand and they lead to some innovative drinks that will have you wondering where shrubs have been all your life.
The Basil Bulleit
- 1 1/2 ounces Bulleit Bourbon
- 3-4 fresh basil leaves
- 1 3/4 ounces Shrub & Co. Spicy Ginger Shrub
- 1 lemon wedge
- Club soda
- Combine all ingredients in a double old-fashioned glass, except lemon wedge and club soda.
- Muddle together in bottom of glass.
- Fill the glass with ice, top with club soda.
- Garnish with lemon wedge.
Recipes from Soby's New South Cuisine Cookbook (second edition)