Keep these custom recipes from three of Columbus’ most talented mix-masters handy at your home bar
By (614) MagazinePublished October 25, 2012
Sway, 445 N. High St.
Australian-born wayfarer Tomos Mughan has the perfect new spot in Sway to showcase his showmanship behind the stick.
Mughan says his goal is to get people to step outside their comfort zones, and some of Sway’s drinks definitely tread those waters (hand- crushed Serrano peppers qualify).
His Blackberry Caipirinha is tart, not-too-sweet, and has a nice bite from the fruit’s acidity and the punch of the Cachaça.
1 1/2 oz. Cachaça
3/4 oz. Demerara simple syrup
4 lime quarters muddled
2 small blackberries muddled
Shake with ice; pour mixture with garbage into rocks glass.
Eleven, 591 N High St.
Something new. Something old. Something from abroad, something like home. Todd Adam’s new cocktail list at Eleven is the perfect marriage of old school classics and modern mixologies.
The Brulee Germain gives him a chance to fire up his customers, burning lemon and sugar in a glass before adding vodka and St. Germain. For more heat, the Cucumber Jalapeño Caipiroska, made with lime and jalapeños, is crisp and refreshing, with just a bit of a finishing bite.
1 lemon (insides only)
3 sugar cubes
1.5 oz. Ketel One Citron
1.5 oz. St. Germain?Tonic (to fill)
Brulee lemon and sugar in bottom of glass.
Add vodka and St. Germain. Shake and fill glass with tonic.
Mouton, 954 N High St.
Logan Demmy is one of the elder statesmen at Mouton, a player on both the old and new regimes of the classic cocktail bar across from Northstar Café. He’s logged more than a year at the young establishment, and works behind the bar with a swiftness that speaks to his experience as a barista. A coffee slinger for more than five years, he found inspiration in others’ appreciation of the classic cocktail, and has been building his knowledge ever since.
His Pisco Sour, a South American staple cocktail, marries Pisco (a grape brandy produced in Chilean and Peruvian wine country) with simple syrup and lime, made silky by the inclusion of an egg white.
All we need now is a string of hot, sunny days. And probably a few days off work.
2 oz. Pisco Peruvian grape brandy
1 oz. lime juice
.75 oz. simple syrup
Shake all four ingredients vigorously without ice; add ice, shake again, and double strain into a coupe glass; garnish with Angostura bitters.