In the dead heat of a sticky Southern summer, there is often nothing better than a cold drink to temper the temperatures. For an expert prescription to cure our case of the doldrums, we saddled up to the bar at Seven Lamps, a relatively new restaurant and cocktail bar in Atlanta, where beverage manager Arianne Fielder concocted a few creations to cool us down, and also taught us how to make them at home.
Field Of Dreams
1 oz Kentucky Vintage Bourbon
1/4 oz Shrub and Co Ginger Shrub
1/2 oz Rosemary-infused Sorghum syrup
2 1/2 oz Wild Heaven Ode To Mercy beer
Add ingredients to mixing glass. Add ice and stir to release carbonation. Shake well and strain into a cocktail coupe. Garnish with rosemary sprig.
1 oz Aviation Gin
1 oz Berentzen Apple liqueur
1/2 oz honey water
1/2 oz lemon
2 1/2 oz Hitachino White Ale
Add gin, Berentzen, honey and lemon to mixing glass with ice. Shake and strain over ice in a rocks glass. Top with white ale. Garnish with a lemon slice.
1 1/2 oz Famous Grouse Scotch
1 oz Pineau de Charentes rose (can substitute rich, rose-style dessert wine)
1/2 oz Benedictine
4 drops Bittercube Orange Bitters
Stir ingredients with ice, strain into martini/cocktail glass. Garnish with orange peel, expressed and discarded.