Atlanta Restaurants & Food

UberEATS to deliver holiday cocktail kits from Atlanta bar Grain

For two days only, UberEATS will be delivering cocktail kits from Grain bar. Pictured is the Vivandiere & Soldier Cocktail Kit . Photo courtesy of UberEATS.
For two days only, UberEATS will be delivering cocktail kits from Grain bar. Pictured is the Vivandiere & Soldier Cocktail Kit . Photo courtesy of UberEATS.
By Ligaya Figueras
Dec 16, 2015

For two days only, UberEATS will be delivering cocktail kits from Grain bar. Pictured is the Vivandiere & Soldier Cocktail Kit. Photo courtesy of UberEATS.

Last week, UberEATS rolled out its "12 days of Holiday Treats" for food lovers in Atlanta . Thursday, Dec. 16 and Friday, Dec. 17, the cocktail crowd will want to get in on the Uber action because Midtown cocktailian haunt Grain has partnered with UberEATS Atlanta to deliver cocktail kits to your door.

Grain’s Harlequin & Columbine cocktail kit features spiced pear with lemon, cherry bark and vanilla. Alcohol is not included but Grain suggests adding vodka or an aged rum.  The Vivandiere & Soldier cocktail kit includes a baked apple old fashioned base with vandouvan curry, baking spice, Grain house bitters blend and orange oil. Alcohol is not included so pull out rye or bourbon from your home bar.

Each $7 kit provides enough ingredients to make two cocktails and includes a reusable Mason jar and coupon for a complimentary meat board at Grain.

The Harlequin & Columbine cocktail kit will be available for delivery Dec. 16 and the Vivandiere & Soldier version will be available for delivery Dec. 17. The kits are exclusive to UberEATS and the only place cocktail devotees can get them.

UberEATS delivery is available in Downtown, Midtown and Buckhead, Monday through Friday from 11 a.m. to 2 p.m. First-time UberEATS users can use the Promo code: EATSATLGRAIN, to receive $5 off their first order.

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Read the AJC Fall Dining Guide, Atlanta Around the Clock, here .

About the Author

Ligaya Figueras is the AJC's senior editor for Food & Dining. Prior to joining the AJC in 2015, she was the executive editor for St. Louis-based culinary magazine Sauce. She has worked in the publishing industry since 1999 and holds degrees from St. Louis University and the University of Michigan.

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