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And I’ve realized that, for me, there are only three kinds of cocktails: classic, magic, and a waste of money.
For the first time ever, Atlanta has not one but two local establishments on the shortlist of five finalists for the James Beard Outstanding Beverage Program award: Ticonderoga Club and Kimball House. Paul Calvert and Miles Macquarrie take us on a tour of their backbars.
Ten years ago, barkeep Greg Best couldn’t even get his hands on a reliable supply of decent vermouth. In 2008, the craft cocktail renaissance that started in New York City started to make its way to Atlanta. Now, cocktail culture has proliferated with such fervor that you can find almost any creation in Atlanta.
Along with three days of tasting tents, the festival features a wide variety of dinners, parties, and learning sessions and hands-on workshops, with notable chefs, restaurateurs, and mixologists such as Justin Anthony (Yebo Beach Haus), Meherwan Irani (Chai Pani), John Castellucci (Castellucci Hospitality Group), Eddie Hernandez (Taqueria del Sol), and Paul Calvert and Greg Best (Ticonderoga Club) presenting.
“With the cocktail renaissance came a bent towards stirred, boozy drinks,” says Greg Best. “But Manhattans and martinis aren’t what we want to drink on a regular basis.” Enter the Suppressor.
Heading to this year's Atlanta Food & Wine Festival? Here's what's new for 2017 and the events you won't want to miss.
Ticonderoga Club's Greg Best discusses New Orleans, a cocktail trend he's over, and his favorite dive bar.
Despite the pedigree of its founders, Ticonderoga Club is more than a watering hole. It’s a real restaurant, with a real chef whose plates aren’t outclassed by the pours.
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