I love a good bar, and despite your first inclinations about a restaurant named Burger Up, you’ll find a nice list of libations to go with your locally sourced beef. You’ll also probably find a stylish server or two. I can’t vouch for the burgers (after a morning breakfast of biscuits, country ham and eggs, I went the lighter route with their delicious kale salad) but I can give a thumbs up to the Doc Holliday that’s been holding court on the drink list since day one.
Burger Up is located in the heart of Nashville’s 12 South neighborhood, just down the road from Imogene + Willie, noteworthy BBQ at Edley’s and an excellent craft beer store where I grabbed some bottles of local brew. It’s Tennessee and they love their whiskey. I enjoy drinking it neat at home, and you don’t need to add much to it, if anything at all for a good cocktail, and this cocktail keeps it simple with a little fruit and ice.
Give it a try and let me know what you think.
Muddle an orange wedge, a cherry, 3/4 oz jalapeño infused simple syrup and
old fashioned bitters.
Add 2 oz. of Bulleit Rye and stir.
Add ice, stir again and garnish with a fresh slice of jalapeño.