The interplay between wine and food is very well established.  Until recently, however, the craft cocktail was something that was kept separate from food. This never made sense to us here at PT.  We will at times serve wine and beer, but for most of our dinners we offer cocktail pairings with our meals to show the interplay with spirits and food.  We have a very straight forward approach to cocktails: keep it simple and delicious.  Everything we make here is easily replicated at home with ingredients found in local groceries, liquor stores, or made in house.  We want our cocktails to open peoples' minds to a simple, approachable, and tasty way to look at spirits, wine, and beer.

Recipes:

If you have sampled a cocktail that you are particularly fond of at "The Table" please let us know!  We are happy to provide you with a recipe and suggestions on where to find ingredients in that Atlanta area (hint: H&F Bottle Shop and White Provisions is usually a great place to start). 

Like Father Like Son

This cockatil was inspired by everything "dad" drank in one cocktail.  It is dark in color, sharp at first with an earthy finish.  It is a very versitile cocktail. 

  • 1 oz. Bourbon
  • 1/2 oz. Fernet Syrup (recipe below) 
  • 1/2 oz. Lemon Juice
  • Angostura Bitters
  • Belgium Ale
  • Ginger Beer
  1. Place Bourbon, syrup, lemon, and a few drops of bitters in a shwker and shake with ice
  2. Strain into a tall glass with fresh icecubes  
  3. Top with 2 parts ginger beer and one part belgium ale  
  4. Garnish with a lemon twist

 

Patriarch

This cocktail was also a Father's Day design, with horse racing as the major inspiration.  This is the Georgia Peach take on a mint julep. 

  • 3/4 oz. Rooibus Syrup (recipe below)
  • 3/4 oz. Lemon Juice
  • 2-3 Peach Slices
  • 1 oz. Bourbon
  • 1 oz. Lillet Blanc
  • Mint
  1. Muddle Mint, Peach, Syrup, lemon in the bottom of the glass
  2. Add bourbon and lillet and stir with a bar spoon
  3. Add one large ice cube
  4. garnish with thinly cut peach and fresh mint leaf

 

Syrups

Fernet: 

  • 1 cup of Fernet Branc
  • 1/2 cup of sugar
  1. Simmer the Fernet and Sugar on medium heat until completely disolved.  
  2. Cool and store in airtight container

Rooibus: 

  • 1 cup water
  • 2 Rooibus Tea bags
  • 1 cup sugar
  1. Boil water and take off heat
  2. Immediately add the tea stiring and pressing the tea bags.  Remove once steeped
  3. Add sugar and return to medium heat stiring until disolved
  4. Cool and storing in airtight container