In Good Taste: The Drink
Top Cocktail: Area bartenders concoct haute drinks with Grey Goose vodka or Gentleman Jack Rare Tennessee Whiskey to compete in Charleston’s Next Top Cocktail contest
In January, 10 talented mixologists took the stage at Shine, presenting their haute concoctions in hopes of winning the title of Charleston’s Next Top Cocktail and bragging rights for creating the signature drink for Charleston Fashion Week’s Fashion Finale. Among the libations, which featured either Grey Goose vodka or Gentleman Jack Rare Tennessee Whiskey, the Skinny Goose by Morgan Hurley of BLU Restaurant at Folly Beach raised the bar. A refreshing blend of Grey Goose vodka, pomegranate juice, Triple Sec, and lime, the enticing drink also features VeeV Açai Spirit, the popular new Brazilian berry liqueur purported to have superfood antioxidant powers. “It’s an update on the classic cosmo—very fashionable but with a healthy twist,” explains Hurley, who says the cocktail was inspired by his surfing connections, interest in health and fitness, and suitability for the style-conscious fashion world. Chosen for its exquisite flavor, visual appeal, and simplicity, it was the perfect thirst quencher for CFW fashionistas, agreed the judges. Running in a close second was Mouzon Taylor of The Thoroughbred Club’s delicious eponymous creation featuring Gentleman Jack Rare Tennessee Whiskey and peach purée with fresh mint.
- Pomegranate sugar (see following recipe)
- 1.5 oz. Grey Goose vodka
- 1 oz. VeeV Açai Spirit
- 1/2 oz. Triple Sec
- Light squeeze of fresh lime juice
- 1 oz. POM pomegranate juice
- Lime twist for garnish
- 1/2 cup sugar
- 1 Tbs. POM pomegranate juice
Rim a chilled martini glass with pomegranate sugar. Combine the liquors with lime juice in a shaker and shake vigorously for 15 seconds. Pour into prepared martini glass. Carefully layer in pomegranate juice.
With a fresh lime and channeling tool, create a long lime twist, directing the oils from the rind onto the top of the drink. Drape the twist to garnish.
Blend for several seconds until mixture is dry and crumbly.
Photographs (drink) by Ann Catherine Campbell & (2) by Isa Salaza