Cheers! 6

Top cocktail recipes from the area’s best places to drink

Ever wonder what’s in those delicious cocktails you order at restaurants throughout Vinings and Smyrna? We did too! So we asked some of our favorite local establishments to share the secret recipes to one of their top drinks. You can try to make each one at home or just head out and let the professionals have at it.

The Kokomo, The Public House (at Hotel Indigo Vinings),


  • 1½ ounces Four Roses Bourbon
  • ½ ounce Don Q Coco Rum
  • ¾ ounce Fresh Squeezed Lime
  • ¾ ounce Pineapple Peppercorn Schrub
  • Splash of Ginger Ale

Directions: Mix first four ingredients. Shake and strain over scotch cube.Top with Ginger Ale and garnish with pineapple leaf.

Porch Pounder, Porch Light Latin Kitchen,


  • 1½ ounces Don Q Rum
  • 1 ounce Bacardi 8
  • ½ ounce triple sec
  • ½ ounce amaretto
  • 3½ ounces fresh juices (pineapple, orange juice, lime Juice)

Directions: Pour in 12 ounce glass top with ice, and add a splash of soda water. Garnish with a fresh orange slice and a cherry.

Soho Cucumber Ginger Collins, SOHO Atlanta,


  • Fresh cucumber
  • 1½ ounces Hendricks gin
  • ¾ ounce fresh Sweet & Sour (store bought can be used)

Directions: Muddle two fresh slices of cucumber in a glass. Add in the gin and Sweet & Sour mix. Finish with Ginger Ale and garnish with fresh cracked pepper and cucumber slice.

‘Ernest’ Politician, Canoe Atlanta,


  • 1 ounce Quintinye Vermouth Blanc
  • ½ ounce Quintinye Vermouth Extra Dry
  • ½ ounce Luxardo Maraschino
  • Grapefruit, soda, and orange peel for finishing touches

Directions: Stir spirits together and pour over ice. Top with grapefruit and soda and garnish with orange peel.

Ancho Repose, Muss & Turner’s, (Drink created by Jeneva Abrams)


  • 1½ ounces tequila
  • 1 Tamarind Ancho syrup (see below)
  • Fresh strawberry juice
  • ¼ ounce Averna Amaro
  • Dash of Tajin seasoning
  • 1 lemon twist
  • 2 dashes Chuncho (Peruvian bitters)

Directions: Combine first four ingredients in mixing tin. Shake and strain into a Tajin-rimmed glass. Garnish with Chuncho and lemon twist

For the Tamarind Ancho syrup


  • 25 dried anchos
  • 1 quart raw cane sugar
  • 1 quart pureed tamarind
  • ½ cup Chuncho bitters
  • ½ cup water

Directions: Steep the dried anchos in very hot water for 15 minutes, then drain, rinse and chop them. Combine all ingredients and bring to a boil. Reduce to a simmer and stew for 3 hours, stirring occasionally. Let cool. Puree as fine as possible then strain and chill.

The Millionaire, 101 Steak,


  • 1 ounce Rittenhouse Rye
  • 1 ounce Merlet Lune d’Abricot
  • ¾ ounce fresh lemon juice
  • ¼ ounce egg whites
  • ¼ ounce St. George Absinthe

Directions Shake ingredients, except absinthe, in a mixing tin until frothy. Add ice and shake until cold. Add absinthe and swirl in a coupe or martini glass. Strain ingredients into glass. Add several dashes of Peychaud’s Barrel Aged Bitters and enjoy!

The Pineapple Ecstasy, McCray’s West Village,


  • 1½ ounces Van Gogh Pineapple vodka
  • Splash of pineapple juice
  • ½ ounce tropical pineapple schnapps

Directions: Mix all ingredients and drink up.

The Cucumber Rose, Hook Line and Schooner,


  • 2 ounces Absolut vodka
  • Squeeze of agave nectar
  • 1 ounce lemon juice
  • ½ ounce simple syrup
  • 2 cucumber slices
  • 1 sprig rosemary

Directions: Mix first four ingredients. Pour into glass and garnish with cucumber slices and a sprig of rosemary.

South City Kitchen Old Fashioned, South City Kitchen Vinings,


  • 1½ ounces 1792 Bourbon
  • 1 sugar cube
  • 3 dashes Fee Brothers Whisky Barrel Bitters

Directions: Muddle sugar cube with bitters. Add bourbon. Stir over ice. Strain over king cube. Garnish with orange rind and serve.