Not only has America’s love for cocktails grown tremendously in recent years, so has the skill of those who prepare them. Restaurant Hospitality’s editorial staff selected 29 top cocktails prepared by mixologists around the country. See all winners >>
November 3, 2014
Category: Whiskey/bourbon
Restaurant: Gray’s on Main, Franklin, TN
Creator: John Yeager, bar program director
Inspiration: “My favorite cocktail of all time is the Vieux Carre because of its rich and robust elegance. I wanted to create something in the same vein that would let our magnolia bitters shine.”
Key Ingredients: James E. Pepper Rye, Rothman & Winter Orchard Apricot, Benedictine, Cynar and Gray’s house-made magnolia bitters
Price: $12
What Others Said: “Forget Angostura. Or all right, at least make room on the bar for one more bottle, because you’re going to want to batch up some of John Yeager’s magnolia bitters.” —Garden & Gun
What the Judges Said: “We’re fans of the Vieux Carre as well, but we were thrown off by the inclusion of apricot liqueur and the exclusion of cognac and sweet vermouth. But when we looked at the Anthym in its own light, none of that matters. Its smoky, sweet and botanical nature is a knockout. This is a grownup cocktail, and we want another.”
Next: Duality
Previous: Charbonneau Way
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