a walk behind the rows
Photo by Stephanie Mullins

“We change our cocktail menu to match the seasons, sometimes more than once within a season. Whatever we can do ourselves, in house, we try to do. Whatever ingredients we can source locally, we try to get locally. We fresh squeeze lemon, lime, orange, and grapefruit juice every day. We make a large selection of our own bitters. We infuse many different gins, rums, bourbon, and liqueurs. We even make our own limoncello, Curaçao, and, most recently, our own tonic syrup for gin and tonics.” Alex von Hardberger of The City Grocery in Oxford, Mississippi.

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1 cocktail

  • 2 peaches
  • 1/3 ounce Champagne vinegar
  • 2 ounces brandy
  • 2 ounces bourbon
  • 1 ounce corn husk simple syrup (can use regular simple syrup)* 
  • Soda water
  • Garnish: Orange twist
  1. Muddle peaches with Champagne vinegar.
  2. Hard shake muddled peaches with brandy, bourbon, and syrup.
  3. Strain into a tall glass over ice. Top with splash of soda and orange twist.

*We make corn husk simple syrup by toasting corn husks and steeping them in simple syrup. It’s very earthy and caramel-ly in flavor.

  • Recipe By
    Alex von Hardberger and Brian Dorris of The City Grocery in Oxford, Mississippi
  • Contributing City
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