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    1. Mexican Firing Squad

    El Camino/1314 Bardstown Road
    This classic cocktail (author Charles H. Baker traced it back to Mexico City in 1937) has found a home at El Camino, where it makes a great alternative to the margarita. Sit outside at El Camino’s bar, or fireside at one of the outdoor booths when it’s unseasonably chilly, and revel in summer’s best nights.
    2 ounces Lunazul blanco tequila
    ½ ounce grenadine
    ¼ ounce simple syrup
    ¾ ounce lime juice
    1 dash Angostura bitters
    Combine ingredients in a shaker and strain into a double Old Fashioned glass over ice. Garnish with a lime wheel.

    2. Buxom Tart

    Joy Luck/1285 Bardstown Road
    This sweet, refreshing grown-up’s lemonade is, in a drink, the feeling of a private vacation. The limoncello makes itself known in every sip, subtle and lingering in a way that will keep you coming back for another and another, for the rest of the summer. 
    1½  ounces limoncello
    1½  ounces West Sixth Brewing lemongrass American wheat ale
    1 dash Angostura bitters
    Splash San Pellegrino blood orange soda
    1 slice lemon
    1 slice lime
    Combine limoncello, wheat ale and a dash of bitters. Pour over ice in a tall glass. Top off with blood orange soda. Garnish with lemon and lime slices.

    Basil Gimlet

    Garage Bar/700 E. Market St.
    This pale-green cocktail tastes faintly herbal and perfectly light, and it won’t weigh you down before a few games of ping pong on the bar’s lit-up tables. 
    2 ounces New
    Amsterdam gin
    ¾ ounce fresh-squeezed lime juice
    ½ ounce simple syrup
    6 basil leaves
    Muddle lime juice, basil and simple syrup in shaker. Add gin. Shake and strain into a glass with ice. Garnish with a basil leaf.

    The Sultry Mrs. Robinson

    Sea Hag Bar/11507 Park Road (Anchorage) 
    Before you take a sip, the floral and citrus scents of this sophisticated older neighbor of the mimosa fill your nose. St. Germain, an elderflower liqueur, adds a level of elegance that will make you never want to go back to the typical mimosa.
    1 sugar cube
    1 ounce St. Germain
    2 dashes peach bitters
    Twist of orange peel
    Place a sugar cube into a champagne flute and add peach bitters. Cover the sugar cube with St. Germain. Top off with chilled champagne and garnish with a twist of orange peel.

    Photos by Chris Witzke







    Michelle Eigenheer's picture

    About Michelle Eigenheer

    A Louisville transplant beginning to appreciate all the city's small things.

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