We previously mentioned the opening of H. Harper Station in Atlanta, a “modern watering stop” with an impressive spirits selection and what looks to be an excellent cocktail program led by Jerry Slater. Barely a week old now, the bar and restaurant in a converted old train station is attracting a quick following, especially for their whiskey-based cocktails. One such cocktail is the “Daisy Buchanan” – inspired by the traditional “Great Gatsby.” Here, the cocktail’s name changes to that of the leading lady in the F. Scott Fitzgerald book that inspired the “Great Gatsby” cocktail (got that?), and the cocktail itself changes from vodka/gin/vermouth to bourbon/Chartreuse/grenadine, with the bright acidity of the lemon juice being the primary constant. (Literary side note: The Great Gatsby involves a train ride and is set during Prohibition, how apropos!). Slater chose to use Basil Hayden’s 8yo Bourbon in this drink for its “feminine” qualities, and the Basil Hayden does indeed work nicely with the Chartreuse and lemon juice, an egg white thrown in for a lush and frothy texture. See the cocktail recipe at the end of this post, and enjoy this little video to give you a better feel for H. Harper Station and their “Daisy Buchanan:”
H. Harper Station: A Scenic Ride from Thirsty South on Vimeo.
Of course, there’s much more to the bar menu at H. Harper Station. The cocktail list is grouped by primary ingredient, from Champagne, to beer and cider, to brandy to rye. There’s another section dedicated to punch bowls, including the “Buford Highway Artillery Punch” (with white whiskey, sochu, green tea, lychees, ginger syrup and mint), which are served in beautiful vintage crystal bowls and can keep a group of four happy for the evening. And, of course, the bar can serve up any classic cocktail as well. If you’ve ever enjoyed a Vieux Carre cocktail in New Orleans (or better yet, if you NEVER have), you should seek out Tiffany behind the bar. She hails from Lafayette, Louisiana, and is a master of this hallowed drink, made with Sazerac Rye, Benedictine, Cognac, vermouth and bitters. The bar staff is already clicking one week in, and they are gearing up to do even more in-house, from their house-made pickled eggs and infused syrups, to ginger beer, cream soda, and tonic. Beer and wine selections are well chosen if not overly numerous (the wine list includes Brewer-Clifton pinot noir, La Spinetta barbaresco, and Domaine Weinbach riesling; and the sixteen beers on tap include Wild Heaven Invocation, Corsendonk Abbey Brown Ale and Hitachino White). Climb aboard for a scenic ride at H. Harper Station (and be sure to stay for the cocktail recipe at the end of this post…)
The “Daisy Buchanan” Cocktail Recipe
Ingredients:
1.5 oz Basil Hayden’s 8yo Bourbon (or similar)
.5oz Chartreuse
.5oz freshly squeezed lemon juice
.25oz grenadine, preferably homemade
1 egg white
Preparation:
Combine ingredients in a cocktail shaker with ice and shake vigorously. Strain into glass.
Enjoy! And thanks to Jerry Slater and team at H. Harper Station.
I’m a terrible speculator, but don’t you get the feeling that spirits/cocktails are sort of the “new wine”? The popularity of wine seems to have blown onto the scene (who knew what Malbec or Vinho Verde were 10 years ago?), but it has to ebb and flow. “Artisan” liquor and mixology just seem so hot right now.
Speculation! Intrigue! It’s interesting – I think the notions of artisanal products is what’s driving (the leading edge at least) a lot of drinking “categories” – craft beer for example is booming, craft distilleries are popping up left and right, places like H&F are driving the notion of “housemade/artisanal” ingredients even further. Especially for folks who are really “into” wine or beer or cocktails, these tend to be what’s exciting right now. When you go to Terroir in San Francisco, or visit Hardy at the NPA, you get a sense that they are somewhat the equivalent of the craft beer/cocktail movement – small, passionate, pushing boundaries. It’s just a bit more accessible to find it from a bartender at your local watering hole than to engage winemakers firsthand…
They fixed a Pim’s Cup for me that was delicious and ReFreshing. Few days later had one at another establishment and yuck….too much fuss and too many ingredients…not refreshing and not really delicious. I can’t wait to go back and eat there.