The ever-changing landscape of recovery from COVID-19 has me feeling unsettled. I frequently find myself wondering what the new normal will look like. I wonder what will happen when there finally is a vaccine. I wonder how many times I have to go to the ABC store before I get personal Christmas cards from the staff.
Lately, I’ve been a beer-and-a-shot gal. There’s nothing better than a cold craft lager—whatever is in the fridge—and a shot of Teremana Blanco (a spirit dreamed up by Dwayne “The Rock” Johnson), chilled with wheels (that’s bartender speak for salt and lime, a.k.a. training wheels—for the weak, like yours truly). While the opening of NC into phase 2 did not bring back our bars, area bartenders are still here for us. As restaurants slowly begin to crank back up, folks feeling adventurous can visit their favorite elixir experts. For those who prefer to stay home, here’s another list of quarantinis.
CAMERON ART MUSEUM
Considering I’ve been filling my brain with trashy reality TV and another re-watch of “Glee,” I could really use a visit to the museum. Sabrina Scarborough, the facility rental and special events manager at Cameron Art Museum, comes to us this week with the Web Washer.
“This cocktail is paying homage to CAM’s push within the community to stay active in the arts,” Scarborough says. “It’s also a reminder for everyone to ‘wash your webs,’ as our multitude of giant ducks in and around the museum are telling everyone!”
1 oz Hendrick’s Gin
0.25 oz St. Germain elderflower liqueur
2 oz White grapefruit juice
2 oz Brut Champagne or prosecco
Combine gin, elderflower liqueur, grapefruit juice and ice in a shaker. Shake and strain into either a Nick and Nora glass or a martini glass. Top with Champagne. Garnish with a pansy. (Yes, it is edible!)
FRONT STREET BREWERY
While Front Street Brewery (FSB) is famous for its tasty house-crafted brews and heaping plates of pulled chicken nachos, its cocktail program is just as strong. More so, its whiskey and bourbon program is the most prolific in North Carolina.
Bartender TJ Ventrice has whipped up something special to satisfy all of the cravings of our palates: sweet, herbaceous, citrusy and a crack of black pepper to bring it all together.
I’ll be making a batch of these this weekend and posting them on Instagram. Join me?
2 oz Old Forester bourbon
1 Cube sugar
2 Basil leaves
Juice of half a lemon
Cracked black pepper to taste
Shake well and double strain over ice. Garnish with a lemon wheel and enjoy.
ANNE BONNY’S BAR AND GRILL
Oh, to sit in the sunshine with a frozen rosé and a basket of cheese curds, a gentle breeze coming off of the Cape Fear, with nothing but day-drinking and mild debauchery on the itinerary.
Anne Bonny’s has opened in phase 2, so if a gigantic pretzel would cure what ails, why not call one in for takeout? Make this tropical treat to go with it, too, and sit outside next to the kiddie pool and pretend you’re downtown.
Equal parts (or a little extra rum, if you’re feeling saucy) shaken and topped with nutmeg. Served on the rocks.