Celebrated Southern bartender mixes fall cocktails
There is something special about fall, from the cooler temperatures to the leaves changing colors, flannel and sweater time returning, and the scent of neighborhood fire pits.
And, there are the drinks.
“Fall is my favorite time of the year to enjoy cocktails,” renowned bartender Bob Peters said. “Drinks get a little bit darker, a little bit more boozy. It’s the perfect time to really savor the seasonal flavors.”
Peters, who gained a following helming the bar at the Punch Room in Charlotte, North Carolina, has garnered multiple industry awards. His pop-ups across the country, and his appearances at food and wine festivals, swiftly sell out. He’s also the beverage director of cocktailclass.com, which he hopes will inspire home mixologists. His engaging videos explore the history of cocktails and spirits, as well as the backstories of his favorites.
“Don’t just mix a cocktail,” he said. “Stir your curiosity.”
Peters is a headliner at the inaugural Gather ’round, a celebration of Southern food, drinks, music and art set for Oct. 14-17 at Midtown’s new Epicurean Atlanta Hotel.
For fall, he has created two recipes for balanced cocktails in which seasonal flavors work either hot or cold.
Keep the Doctor Away is sweet and complex, with a malty component. Fresh pressed apple cider is reminiscent of childhood for Peters. He stirs it with bourbon and Drambuie, a whisky liqueur that imparts Scottish flavors of spiced heather and honey. It’s refreshing served cold, and comforting when warmed as a toddy.
In a Chai This One, cardamom, ginger, clove and cinnamon are added to chai, while citrus adds brightness. A very light smokiness emerges with each sip, thanks to mezcal. A topper of prosecco amplifies the aromas of the savory spices. (To serve this cocktail as a toddy, omit the bubbles.)
For more information on Peters’ classes and dinners at Gather ‘round, as well as ticket information, go to gatherroundatl.com.
- ice
- 1½ ounces mezcal
- ¾ ounce chai syrup (recipe follows)
- ¼ ounce fresh orange juice
- ¼ ounce fresh lemon juice
- prosecco to top
- star anise, for garnish
- Fill a cocktail shaker with ice, the mezcal, chai syrup and juices. Shake vigorously and strain into a flute glass. Top with prosecco. Garnish with star anise. Serves 1.
- 1 cup water
- 2 bags chai tea
- ½ cup sugar
- Brew your favorite chai and let it steep for 10 minutes. Strain and squeeze all liquid from the tea bags. Add half as much sugar as the amount of liquid and stir until the sugar is dissolved completely. Refrigerate until used. Makes 1¼ cups.
- ice
- 2 ounces bourbon
- 1½ ounces apple cider
- ¼ ounce Drambuie
- large ice cube or sphere
- apple slice for garnish
- In a mixing glass with ice, add bourbon, apple cider and Drambuie. Stir to dilution — about 10 rotations. Strain and pour over a large cube of ice. Garnish with an apple slice. Serves 1.
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