"Hits with remarkable precision." -Harry Craddock

French 75

The original cocktail, simple and perfect.

Old Fashioned

An Irish-whiskey Manhattan with our single favorite liqueur in the world.

Tipperary

We called and asked Jimmy Buffett for the house recipe in Heaven.

Margarita

An instant classic 130 years ago; it's been getting better ever since.

Daiquiri

Carolina Gold Rice Pilaf

Yukon Gold Potato Purée

carolina gold rice grits, sunchoke, caper, brown butter

Grilled Sheepshead

Braised KY Lamb Shoulder

winter vegetables, appalachian gold potato

Bouillabaisse

shiitake, wakefield cabbage, austrian green pea, dashi

Brioche Crusted Flounder

Slow Baked Snowy Grouper

candy roaster, rabbit ragù, bacon, périgord truffle

Winter Squash Polenta

Broiled Steamboat Creek Oysters

Ricotta Gnocchi + Lamb Bolognese

hakurei turnip, walnut, périgord truffle

Carne Cruda Toast

Romaine Heart Salad

White Shrimp Escabeche

CHEERS BEER

Arugula Salad

Chicken Liver Pâté

SOCIAL DAIQUIRI

ROASTED COVINGTON SWEET POTATOES

BEYOND FASHION

Place a champagne flute or coupe in the freezer for 5–10 minutes or fill with ice water while preparing the cocktail to ensure the glass is well chilled.

Chill glass

In a cocktail shaker, add 2 fl oz gin, 0.75 fl oz freshly squeezed lemon juice, and 0.5 fl oz simple syrup. Add enough ice to fill the shaker about three-quarters full (approximately 1 cup).

Combine base ingredients

Secure the shaker and shake vigorously for 10–12 seconds until the outside of the shaker is very cold and you feel a good chill and slight dilution.

Shake

Empty the ice or water from the chilled flute/coupe. Double-strain the shaken mixture into the chilled glass using a Hawthorne strainer and a fine mesh strainer to catch ice shards and lemon pulp.

Strain

Carefully top the cocktail with about 3 fl oz chilled Champagne or a dry sparkling wine. Pour slowly down the side of the glass to preserve bubbles and avoid overflow.

Top with sparkling wine

Express the oils of a lemon twist over the drink by holding the twist skin-side down above the glass and giving it a quick squeeze, then rub the rim with the peel and drop it into the flute as garnish. Serve immediately.

Garnish and serve

London dry gin

Fresh lemon juice

Simple syrup (1:1 sugar to water)

Champagne or dry sparkling wine

Lemon twist (garnish)

Combine 1/2 cup sugar and 1/2 cup water in a small saucepan. Heat gently over medium-low, stirring until sugar fully dissolves. Remove from heat, cool to room temperature, then transfer to a sealed container and refrigerate. Keeps up to 2 weeks.

Make simple syrup

If using a sugar cube instead of syrup: place the sugar cube in an Old Fashioned glass (or rocks glass). Add 2 dashes Angostura bitters and ~1/4 teaspoon water. Muddle the cube until mostly dissolved into a paste.

Muddle sugar cube (if using)

If using simple syrup instead of a cube: add 1/2 teaspoon simple syrup to the glass and 2 dashes Angostura bitters. Stir briefly to combine.

Add syrup (if using syrup)

Pour 2 oz bourbon or rye over the sugar/bitters mixture in the glass.

Add whiskey

Add one large ice cube or several chilled ice cubes. Stir gently with a bar spoon for about 20-30 seconds (8-12 rotations) until the drink is chilled and slightly diluted.

Add ice and stir

Express the oils of an orange peel over the glass by holding the peel skin-side down and giving it a firm squeeze so the oils spritz onto the surface. Rim the glass with the peel if desired, then drop the peel into the drink. Optionally add one maraschino cherry.

Garnish

Serve immediately on the rocks. Sip and enjoy the original Old Fashioned.

Serve

bourbon or rye whiskey

simple syrup (1:1 sugar to water) or 1 sugar cube

Angostura bitters

ice (large cube or several chilled cubes)

orange peel (for garnish)

maraschino cherry (optional garnish)

water (to dissolve sugar cube)

granulated sugar

water

Place a coupe or chilled rocks glass in the freezer for a few minutes, or fill it with ice water while you prepare the cocktail to ensure the glass is cold.

In a mixing glass, add 2 oz Irish whiskey, 1 oz sweet vermouth, 0.25 oz of your chosen liqueur (for a Tipperary use a bold, favorite liqueur such as Drambuie or Fernet depending on your preference), 2 dashes Angostura bitters, and 1 dash orange bitters if using.

Combine ingredients

Fill the mixing glass with large, fresh ice. Stir gently but thoroughly for 20–30 seconds (about 20–30 full, smooth strokes) until the mixture is well chilled and properly diluted — the spoon should feel very cold and the outside of the mixing glass will sweat slightly.

Stir with ice

Discard the ice water from the chilled glass if used. If serving on the rocks, place a single large ice cube into the rocks glass; if serving up, leave the coupe empty and chilled.

Prepare serving glass

Using a julep or hawthorne strainer, double-strain the stirred cocktail into the chilled coupe or over the large ice cube in the rocks glass. Garnish with a brandied or Luxardo cherry skewered on a pick, or express an orange twist over the drink and drop it in, depending on your chosen flavor profile.

Strain and garnish

Serve immediately. Sip and note how the liqueur's character complements the Irish whiskey and sweet vermouth — adjust liqueur amount by 0.125–0.25 oz in future pours if you prefer it more or less prominent.

Irish whiskey

sweet vermouth

liqueur (favorite; e.g., Fernet, Drambuie, or your top choice)

orange bitters (optional)

ice (for stirring)

large ice cube or chilled cocktail cherry

garnish: brandied or Luxardo cherry (or expressed orange twist)

Run the lime wedge around the outer rim of a rocks or coupe glass to moisten. Spread the coarse salt in a shallow dish and press the moistened rim into the salt to coat. Set the glass aside.

Rim the glass

If serving on the rocks, fill the prepared glass with fresh ice. If serving frozen, skip adding ice to the glass now.

Add 2 oz blanco tequila, 1 oz freshly squeezed lime juice (about one medium lime), 1 oz orange liqueur (Cointreau or triple sec), and 0.5 oz agave syrup into a cocktail shaker.

Add a generous handful of ice (about 1 cup) to the shaker if you want a chilled shaken margarita. If you prefer a frozen margarita, add the ingredients and 1 cup ice to a blender instead.

If shaking: Cover the shaker and shake vigorously for 12–15 seconds, until the shaker is very cold and slightly frosted. If blending: Blend on high until smooth and slushy, about 20–30 seconds depending on blender strength.

Double strain the shaken margarita into the prepared glass (to remove small ice chips) or pour the blended margarita directly into the prepared glass.

Garnish with a lime wheel or wedge on the rim. Serve immediately.

blanco tequila

fresh lime juice

orange liqueur (Cointreau or triple sec)

agave syrup (or simple syrup)

coarse kosher salt or sea salt

lime wheel or wedge

lime wedge (for rimming)

ice (for shaking or blending)

ice (extra, to serve on the rocks)

Place a coupe or small cocktail glass in the freezer or fill with ice water while you prepare the cocktail so it will be nicely chilled when you strain in the drink.

Using a jigger, measure 2 oz white rum, 1 oz fresh lime juice, and 0.75 oz simple syrup into a cocktail shaker.

Measure ingredients

Add about 1 cup of ice to the shaker (enough to fill it roughly two-thirds). Seal and shake vigorously for 10–15 seconds until the shaker is very cold to the touch and you see good exterior frost — this both chills and dilutes the cocktail to the proper balance.

Add ice and shake

If you want a silky texture free of ice shards or pulp, place a fine strainer over your chilled glass and pour the cocktail through the shaker strainer and then the fine strainer. Otherwise, just strain from the shaker into the chilled glass.

Double strain (optional)

Express a lime twist over the drink or drop a lime wheel on the rim. Serve immediately.

Combine equal parts granulated sugar and water (for example 1/2 cup sugar and 1/2 cup water) in a small saucepan. Heat gently, stirring, until the sugar fully dissolves. Remove from heat, let cool to room temperature, then transfer to a bottle and refrigerate. Keeps for about 2–3 weeks.

white (light) rum

simple syrup (1:1 sugar to water)

ice (for shaking)

lime wheel or twist (garnish)

cocktail shaker (or mason jar)

jigger (or measuring glass)

fine strainer (optional)

chilled coupe or martini glass

Place Carolina Gold rice in a fine-mesh sieve and rinse under cold running water, stirring with your hand, until water runs mostly clear (about 1–2 minutes). Drain well.

Rinse rice

In a medium heavy-bottomed saucepan over medium heat, melt 1 tablespoon butter with the olive oil. Add the drained rice and cook, stirring frequently, until rice is aromatic and some grains look translucent at the edges, about 3–4 minutes. This step adds nuttiness and helps separate the grains.

Toast rice (optional)

Pour in the white wine (if using) and simmer, stirring, until mostly absorbed, about 1–2 minutes. If not using wine, skip to next step.

Deglaze

Add the chicken (or vegetable) broth and 1 teaspoon of kosher salt to the rice. Bring to a gentle boil over medium-high heat, then reduce heat to low, cover tightly, and simmer until liquid is absorbed and rice is tender, about 18–22 minutes. Do not lift the lid during the first 15 minutes.

Simmer

Remove from heat and let rice rest, covered, for 8–10 minutes to steam gently and finish cooking.

Rest

While the rice cooks, heat remaining 1 tablespoon butter in a small sauté pan over medium heat. Add the minced shallot and sauté until softened and translucent, about 3–4 minutes. Add the minced garlic and cook 30–45 seconds until fragrant; do not brown. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Remove from heat and keep warm.

If using jarred preserved lemon, remove any pulp and finely chop just the rind. Combine chopped lemon confit rind with the fresh lemon zest and lemon juice in a small bowl. Stir to combine. This will be folded into the rice to give concentrated bright, savory lemon notes.

Combine the parsley, chives, tarragon and chervil in a small bowl. Keep chilled until ready to fold into the finished pilaf. The herbs should be very fresh and finely chopped so they distribute evenly without wilting.

Fluff the rested rice gently with a fork to separate the grains. Fold in the sautéed shallot and garlic (including any butter in the pan) until evenly distributed.

Fold in the lemon confit mixture and the remaining 1/2 teaspoon kosher salt (taste and adjust), plus the remaining 3/4 teaspoon freshly ground black pepper if desired. Mix gently to avoid crushing the grains.

Fold in the fines herbes (parsley, chives, tarragon, chervil) reserving 1 teaspoon of chopped chives for garnish, if desired. Drizzle 1 teaspoon of olive oil and gently mix to add sheen.

Taste and adjust seasoning with additional salt, pepper or a squeeze of fresh lemon juice to brighten. Transfer to a warmed serving bowl and sprinkle toasted slivered almonds and reserved chives on top for texture and color.

Serve warm as a side to fish, roasted poultry, or vegetable mains. Leftovers keep covered in the refrigerator for up to 3 days; refresh with a splash of broth and a light reheat on the stove.

Carolina Gold rice (long-grain)

low-sodium chicken broth (or vegetable broth)

dry white wine (optional)

unsalted butter

extra-virgin olive oil

shallot, finely minced (or small yellow onion)

garlic, minced

lemon confit (preserved lemon rind), finely chopped

fresh lemon zest

fresh lemon juice

flat-leaf parsley, finely chopped

chives, finely snipped

tarragon, finely chopped

chervil (or additional parsley) finely chopped

kosher salt (divide)

freshly ground black pepper

toasted slivered almonds (optional)

olive oil (for finishing)

Peel the Yukon Gold potatoes and cut into even 1- to 1½-inch chunks. Place the potatoes in a large pot and cover with cold water by about 1 inch (use approximately 1.6 L). Add 1 tablespoon kosher salt. Bring to a gentle boil over high heat, then reduce to a simmer. Cook until potatoes are very tender and a knife slides easily through them, about 15–20 minutes depending on chunk size.

Prepare and cook potatoes

While the potatoes cook, prepare tools: have a fine ricer or food mill (preferred for extra-smooth purée) or a potato masher/hand mixer ready. Also warm the milk and cream together in a small saucepan until just steaming (do not boil) or microwave briefly.

When potatoes are tender, reserve about 60 ml (¼ cup) of the cooking liquid, then drain the potatoes thoroughly in a colander for 30–60 seconds to remove excess surface water. Return drained potatoes to the still-warm pot off the heat to evaporate remaining moisture for 1 minute, shaking the pot gently to prevent sticking.

Pass the warm potatoes through a ricer or food mill back into the warm, empty pot. If using a masher or mixer, mash until very smooth, working quickly while potatoes are hot to avoid gummy texture.

Drying and ricing

Over very low heat, add the warmed milk and cream to the riced potatoes in small splashes, stirring with a wooden spoon or rubber spatula to incorporate after each addition. Add 4 tablespoons of the unsalted butter (from the 'Finishing Purée' section) in pieces, stirring until melted and fully incorporated. If purée seems too stiff, add reserved cooking liquid a tablespoon at a time until desired silky texture is reached. Taste and season with about 1 teaspoon salt and 1 teaspoon freshly ground white pepper, adjusting to preference.

Incorporate dairy

Keep the purée over the lowest heat for just a minute to warm through, stirring constantly — do not overheat or boil, which will change texture.

In a small skillet over medium heat, melt the 3 tablespoons of butter reserved for browning. Swirl occasionally; as the foam subsides, watch for nutty brown specks and a toasted aroma — about 3–4 minutes. Remove from heat immediately and transfer to a small bowl to stop cooking.

Brown the butter

To serve, spoon the potato purée into a warmed serving bowl. Make a shallow well in the center and drizzle 1–2 tablespoons of the brown butter over the top. Sprinkle the finely snipped fresh chives evenly over the purée. Finish with a light pinch (about ½ teaspoon) of flaky sea salt if desired. Serve immediately.

Yukon Gold potatoes (medium)

Cold water

Kosher salt (for cooking water)

Unsalted butter

Whole milk

Heavy cream

Salt (to taste, for seasoning)

Freshly ground white pepper

Unsalted butter (for browning)

Fresh chives, finely snipped

Finishing flaky sea salt (optional)

Rinse sheepshead fillets and pat completely dry with paper towels. Score the skin lightly in 2–3 diagonal slashes to help render and crisp. Season both sides with kosher salt and black pepper. Brush skin lightly with 2 tbs olive oil. Zest the lemon and reserve for finishing; cut lemon into wedges.

Prep fish

Heat a grill or grill pan to medium-high (about 425–450°F / 220–230°C). Oil the grates or pan lightly. Place fillets skin-side down and press gently so skin makes full contact. Grill skin-side down for 3–5 minutes without moving, until skin is well browned and releases easily. Flip and cook 1–2 minutes more, until fish reaches an internal temperature of 125–135°F (52–57°C) for moist, just-cooked fillets. Remove and rest 2–3 minutes. Squeeze a little reserved lemon juice over the fillets before plating.

Grill

In a medium saucepan over medium heat, add 1 cup Carolina Gold rice and toast, stirring, for 1–2 minutes until fragrant. Add 3 cups water and 1 tsp kosher salt and bring to a simmer.

Toast rice and bring to simmer

Reduce heat to low, cover partially, and simmer gently until rice is very soft and breaking down, about 25–35 minutes, stirring occasionally to prevent sticking. When rice has absorbed most liquid and is creamy, stir in 1 cup warm whole milk, 3 tbs unsalted butter, and 1 cup grated Grana Padano or Parmesan. Cook another 2–3 minutes, adjust seasoning with 1/2 tsp black pepper and additional salt if needed. Keep warm. The texture should be creamy, spoonable like a thick polenta; if too thick, thin with a splash of milk or water.

Simmer and finish

Preheat oven to 425°F (220°C). Toss 1 lb whole sunchokes with 1 tbs olive oil and 1/2 tsp kosher salt. Spread on a baking sheet and roast for 25–35 minutes, turning once, until tender and golden. Reserve about 6–8 small roasted pieces for garnish.

Roast whole sunchokes

While some sunchokes roast, peel and roughly chop about 8 oz (half of total) of sunchokes. Place chopped sunchokes in a small saucepan, cover with water, and simmer until very tender, about 12–15 minutes. Drain, then transfer to a blender or use an immersion blender. Add 1 tbs unsalted butter and 1/4 cup heavy cream; purée until very smooth. Season with a pinch of salt and taste. If too stiff, add a tablespoon of hot water or cream. Keep warm.

Make purée

In a small skillet over medium heat, melt 6 tbs unsalted butter. Swirl and continue to cook, watching closely, until butter foams, milk solids turn golden-brown and aroma is nutty, about 4–6 minutes. Remove from heat immediately to avoid burning.

Return skillet to low heat, add 2 tbs drained capers and 1 tbs minced shallot. Sauté 30–45 seconds until shallot softens. Stir in 1 tbs fresh lemon juice and 1 tbs chopped fresh parsley. Taste and add 1/2 tsp black pepper. Keep warm; sauce will thicken slightly as it cools.

Finish sauce

Spoon a generous bed of Carolina Gold rice grits onto each plate. Dot or smear 2–3 tablespoons of sunchoke purée beside the grits. Place a grilled sheepshead fillet on top or just off-center so skin is visible. Arrange the reserved roasted sunchoke pieces around the fish.

Spoon 1–2 tablespoons of warm caper-brown butter over the fish (and a little on the roasted sunchokes). Finish with lemon zest, a light drizzle of extra virgin olive oil, and a scattering of microgreens or chopped parsley. Serve immediately with lemon wedges on the side.