Charleston Vikings

Scotch on the beach may sound like a naughty cocktail name but it actually describes our afternoon with Highland Park Scotch and the United States Bartender’s Guild. We boarded a bus and headed over to the Windjammer on Isle of Palms. I’m embarrassed to say it was the first time we’ve had our feet in the sand all 2017.

We sipped frozen pineapple and whisky coladas while a few fellas played giant beer pong with trash cans and beach balls.

 

After a lunch of pulled pork and fixin’s, we teamed up for a battle of the sexes.

Fueled by Highland Park mules, our team of all girl boozy lovers were challenged to build a sea vessel using only cardboard boxes, duct tape and trash bags.

We’ve faced worse. We carefully thought and comfort in mind, we secured a 4 sided floating craft complete with team flag and drink holder, we needed it to toast our victory.

The boat built by the guys team took on water and quickly capsized under a wave. Never modest about triumph, the ladies team was sent home with a bottle of the Single Malt Scotch.

Inspired by another victory, we create a cocktail in honor of our accomplishment.

Maiden Voyage

1.5 oz of Highland Park Scotch
.5 oz of Hoodoo Chicory Liqueur
1 oz of Orange Juice
1 barspoon of Gent’s Spiced Orange Syrup
Hibicus and Sea Salt rim.

Add scotch, liqueur, syrup and orange juice to mixing tin full of ice. Shake passionately. Pour mixture into glass rimmed in hibiscus salt and filled with ice. Take #GentleLadySips

 
www.highlandparkwhisky.com
www.gentsgingerale.com
Photos by Arielle Simmons: http://ariellesimmons.com

Altos Tequila Training

ALTOS2
With Master Distiller Jesus Hernandez on the terrace garden of Restaurant 492.

We had the pleasure of having Jesus Hernandez, the master distiller for Altos Tequila come out to 492 Restaurant here in downtown Charleston, for a taste and talk seminar on the agave plant, which is used for tequila. Jesus was very knowledgable on the agave plant, he has been distilling this spirit for over 19 years.

USBG Secretary and 492 bar manager, Megan Deschaine, gave the group a brief update on chapter business.
USBG Secretary and 492 bar manager, Megan Deschaine, gave the group a brief update on chapter business.

He talked about the different categories and classes of tequila. He also extended an invitation to Mexico if wanted a more detailed lesson. Tequila is such a complex liquor and its extremely important to us to learn as much as possible.

Beet Tartare, savory custard and fish dip served during the Altos Tequila Training at Restaurant 492.
Beet Tartare, savory custard and fish dip served during the Altos Tequila Training at Restaurant 492.

Tequila Don Julio: Farm-to-Shaker Event

We never need an excuse to indulge in agave spirits but Tequila Don Julio provided a one of a kind experience. We were told to meet at Proof for a welcome cocktail and to await the bus. Proof is known for innovative whiskey cocktails but today, mixologist and bar owner, Craig Nelson prepared at delicious tequila, made with Don Julio 70th Anniversary, called The Underdog.

(more…)

A Red Sunflower Website