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Cocktail Revival

Photo by Jennifer Hitchcock
Cowgirl Cocktail by Brooks Reitz of FIG. Photo by Jennifer Hitchcock


The cocktail is being revived. It cannot be denied that bars all over the country are taking to this trend with enthusiasm and fervor. Long gone are the days when you could only get a decent martini at a bar. Now, bartenders and mixologists are playing with ingredients much like the chef is manipulating his own elements. Our drinks are becoming almost as important as our food. Cathead Distillers is trying to aid this process with their unique vodka. The spirit is distilled six times and then charcoal filtered to produce an unmatched flavor. Brooks Reitz, from FIG in Charleston SC, shares with us a universally appealing cocktail with crisp, fresh flavors, and Matt Moore adds some pizzazz to your Summer Sunday brunch with a Blood Orange Mimosa.

Cowgirl Cocktail
from Brooks Reitz, FIG Restaurant, Charleston, SC

Blood Orange Mimosa
from Matt Moore, author and chef of Nashville, TN


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