Up The Mississippi (from NOLA to STL)

There’s a real nice sense of connection between the great towns of New Orleans and Saint Louis, it seems to me. And I created this drink to pay tribute to that spirit – an “Up The Mississippi”.

2oz @sazeracrye

3/4oz @benedictineliqueur

1/2oz @montellewinery peach #eaudevie

4d @bittercube #Trinity #bitters

*Stir with ice, then strain into a chilled coupe*

Garnish with a lemon twist.

#nola #neworleans #stlouis #peachbrandy #smcgoriginalcocktail #smcg

Missouri Pacific with St. Louis sorghum whiskey

I created this sorghum whiskey cocktail with one of my favorite spirits – S.S. Sorghum made by Still 630. To honor this incredible Missouri whiskey made on the banks of the Mississippi River, I named the drink after the Missouri Pacific Railroad (aka MoPac), one of the first railroads in the US west of the Mississippi River.

To view the recipe of this concoction of sorghum whiskey, cognac, maraschino liqueur, Aperol, locally-made hopped lemon bitters and sugar syrup, visit: https://www.still630.com/cocktails/missouri-pacific

No Room For Squares

I created this drink a few years back using one of my favorite spirits – Still 630’s sorghum whiskey – and naming it after one of my favorite jazz records- Hank Mobley’s “No Room For Squares”. For the recipe of this drink featuring sorghum whiskey, Cointreau, Amaro Nonino, locally-made hopped lemon bitters and Angostura bitters, visit: https://www.still630.com/cocktails/no-room-for-squares