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I wondered, could the organic and biodynamic movement simply be a marketing ploy, piggybacking on the popularity of free-range chickens and organic kale salads? If anybody could convince me otherwise, it was Eric Brown, the owner of Le Caveau Fine Wines in Chamblee, who has championed these styles since opening his store in 2011.
Thanks to a team of engineering and finance grads from Georgia Tech, cocktail culture has a new on-demand button. Meet Monsieur, an artificially intelligent robot that can shake up cocktails from scratch in just a few seconds.
Whether you’re planning a formal wedding reception or backyard cookout, a festive bowl of punch can serve as both a striking centerpiece and a tasty thirst-quencher. Tiffanie Barriere’s big-batch concoctions are more refined than the empty-out-the-refrigerator “hunch punch” she’d make for family get-togethers back in Texas.
At 487 Edgewood Avenue, the co-founders of Old Fourth Distillery are kept busy producing their eponymous vodka—and putting the finishing touches on the recipe for a gin they plan to release some time in December. Crafting a spirit from scratch in-house has proven far more time-intensive than the partners had imagined when they started two years ago, opening the first distillery in the Atlanta city limits since 1907. But the outcome has exceeded their most intemperate expectations, both in terms of sales and taste.
The Legendary Events owner and ”Picture Perfect Parties” author and entertaining editor for Atlanta Magazine’s HOME give tips on how to plan wisely, remember the details, and be a good host.
The cofounder of the Dogwood Table supper club shares his list of essentials and three classic cocktail recipes.