Signature Sips of Charleston
Libations and Creations That Define our City
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The subtropical climate in the Lowcountry makes cold drinks a necessity here, and while porches seem ideal for sipping, you really should get out every now and then. In fact, the city of Charleston consumes more alcohol per capita than any city in the nation! So we can rightfully say we are experts in the craft. This is a collection of libations and creations that define our city. So whether you like craft beer, PBR, vintage wines, cheap hooch, or fancy cocktails, there's a bar in Charleston for you. Cocktail Club’s Ryan Welliver won the 2017 Charleston Wine + Food Rum Rum Rudolph Cocktail C...
The subtropical climate in the Lowcountry makes cold drinks a necessity here, and while porches seem ideal for sipping, you really should get out every now and then. In fact, the city of Charleston consumes more alcohol per capita than any city in the nation! So we can rightfully say we are experts in the craft. This is a collection of libations and creations that define our city. So whether you like craft beer, PBR, vintage wines, cheap hooch, or fancy cocktails, there's a bar in Charleston for you. Cocktail Club’s Ryan Welliver won the 2017 Charleston Wine + Food Rum Rum Rudolph Cocktail Competition. Ryan’s Storm the Beach Tiki Cocktail was selected to be the official cocktail for Charleston Wine + Food 2017 and was also featured in Imbibe Magazine. Storm The Beach Cinnamon-Cumin Syrup: 1 cup water 2 cups white sugar 2 cinnamon sticks 1 Tbsp. ground cumin seed For the Cocktail: 1 oz. Hamilton 86 Demerara Rum ½ oz. Plantation O.F.T.D ½ oz. Velvet Falernum ½ oz. fresh grapefruit juice ½ oz. fresh lime juice ½ oz. cinnamon-cumin syrup 2 drops Bittermens Elamakule Tiki Bitters For the Cinnamon-Cumin Syrup: Toast the cumin until fragrant. Grind into a course powder. Set aside. Bring the cinnamon and water to a boil in a medium-sized saucepan. Boil for 10 minutes. Turn off the heat. Add the sugar and cumin. Stir until the sugar has dissolved. Allow the syrup to cool to room temperature. Strain through a fine-mesh strainer. Bottle and refrigerate for up to 2 weeks. For The Cocktail: Shake all the ingredients with ice. Strain in a glass filled with crushed ice. Garnish with a grapefruit slice.
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