Issue link: http://maconmagazine.uberflip.com/i/1302793
BROOKE SCOTT Piedmont Brewery & Kitchen I have been working at Piedmont Brewery & Kitchen for the last three years. At the beginning of the year, I also started working at Macon Beer Company and JBA. I love working in a variety of places because it gives me a chance to interact with all types of people in Macon, as well as build on my skill and knowledge of bartending. It has been especially hard not being able to work and be the busy bee I normally am, not to mention missing all the people I don't get to interact with who I've spent years serving and getting to know. Although this is a weird time for all of us, I have greatly enjoyed the personal space to work in my garden and spend more quality time at home with my pets and take care of home projects. One of the perks of having a garden is that I have a lot of mint – like, way too much – growing in my yard, and I often end up using this in cocktails regularly throughout the week. One of my new favorite cocktails to make is a Covosa 75. It's super easy and made from a variety of things I normally have around the house. I find myself drinking this after spending my day in the garden or while I'm working on sketches or other artwork. It's an easy sipping drink that packs a punch while remaining refreshing and light. MARIANNA KNOX-SMITH Kinjo Kitchen + Cocktails When I think of a comforting cocktail, I look to whisky. No matter where you are or what's going on, you can just sit, sip and the warmth of it envelopes you. The beautiful thing about classic cocktails is that there are so many ways you can transform an old school recipe into something innovative and exciting without ever violating the sanctity of the original. At the moment, my go-to drink is one of our signature cocktails at Kinjo Kitchen + Cocktails, which is loosely based on the traditional Old Fashioned. The Ichi, (Japanese translation to English is "one"), is appropriately named, considering that it's number one in my book of favorites – but it's also the first on our cocktail list. As soon as you bring the glass to your lips, the aroma of the oil on the skin of the orange hits your nose. Next, the spiciness of fresh ginger and sweetness of the honey balance each other out, which brings together the warmth and earthiness of the whisky and leaves the flavor lingering on the back of your palate. Then, on the finish, you begin to notice something vaguely familiar, and after you spend a moment contemplating it and taking another sip or two to figure it out, it finally hits you – toasted sesame. COVOSA 75 1 1/2 ounces tequila (I used Jose Cuervo silver) 2 ounces champagne Mint leaves Equal parts Jumex mango nectar and Sprite Garnish with lime Muddle the mint in a pint glass. Add ice, liquors and then mixers to fill. Give it a nice stir and garnish with lime. If you prefer your cocktail a bit stronger, use a short rocks glass. THE ICHI 1 1/2 ounces toasted sesame oil washed Fuyu Japanese whisky 1/2 ounce High West Double Rye whiskey 1/4 ounce Ginger & Honey Syrup 3 dashes Angostura Bitters Add syrup, angostura and a pith- less orange swath to stirring vessel. Gently muddle peel until you can smell the aroma of the citrus oil, then add whiskies and fill stirring vessel with ice. Stir briskly until contents are thoroughly chilled but not over- diluted, then strain over large ice cube. JUNE/JULY 2020 | maconmagazine.com 99