I’m happy to introduce a wonderful person I’ve gotten to know over the last few years who has offered to contribute a few cocktails to Sartorial Exposure. Her name is Arianne Fielder and is the bar manager and head mix stress at Article 14 in the heart of Midtown Atlanta. Be sure to check her out on Twitter and Instagram at @ArianneBar
I first tried the cocktail she’s shared with us at the annual Atlanta Food and Wine Festival just a few blocks away from where she tends bar. It’s an incredible weekend, full of food, wine, cocktails and educational experiences featuring the best talent from all over the South.
She teamed up with Troy Ball to present a seminar on one of the hottest spirits on the market, moonshine. Just like any spirit, there’s a varying degree of quality and texture to it and I really enjoyed the complexity of Troy and Sons’ portfolio, and the heirloom corn that is used in the product handcrafted in Asheville, NC.
This cocktail uses Troy and Sons’ platinum moonshine, a white whiskey, but I’d also urge you to seek out their aged moonshine in bourbon barrels for a great treat. The cocktail has a delightful reddish or pinkish hue depending on how much strawberry syrup is used and can be adjusted to taste and can be ideal for the upcoming holiday celebrations. Cheers!
2 oz Troy and Sons Platinum moonshine
1 oz Strawberry syrup
1/2 oz lemon
Handful of mint
Shake Troy and Sons, strawberry, lemon and mint leaves with ice.
Strain over crushed ice.
Garnish with a mint sprig.
Clean and slice 1 pint of fresh strawberries. Coat with 1 cup of sugar and let macerate for 20 minutes. Add to a pot with 3 cups of water over medium heat. Cook for 25 minutes or until reduced by 1/3. Strain berries and add 1 cup of sugar to warm syrup and stir to dissolve.