Gray’s: Bringing the brandy revolution

A few months back we were approached by Joni and Michael Cole to develop the bar program for their soon to be open Gray’s in Franklin, TN. Set on historic Main Street in… Read More →

Tennessee Whiskey: The hills have…well, barrels

In the pantheon of the world’s distilled spirits, none conjures more imagery than that of whiskey. Think about it. There are rock and roll bands with it in their name, there are hundreds,… Read More →

Seared Peach Syrup

Lindsay and I have recently been asked to come up with a few flavor profiles for a new coffee shop in Franklin, TN. It’s been an honor already, that someone would see what… Read More →

The Essential Home Bar

Ah, the home bar. Some feel this is an essential centerpiece of entertainment, both outside and in. Others might simply have a bottle of peach schnapps and a mostly consumed bottle of bourbon… Read More →

Lavender Tincture

These days our kitchen is busting at the seams with house made syrups, bitters and tinctures. One flavor I keep coming back to, though, is lavender. Not only does it create an interesting… Read More →

Vieux Carre: the best cocktail ever

I know it’s a bold statement but I will keep saying this for as long as I live. As my second post dedicated to this wonderful libation, I’ll settle your friendly quarrels for… Read More →

High Garden: The secret weapon for Nashville’s cocktail community

Bitters. What the heck are bitters? Cocktail lovers everywhere have been seeing the resurgence of the medicinal droppers on bars throughout the country but, why the drops? Bitters are aromatic tinctures, made of… Read More →

Pisco: Then and Now

Today we look briefly at the South American grape brandy known as Pisco. Produced in both Chile and Peru, Pisco’s origin comes from Spanish conquistadors who brought grape vines with them from the… Read More →

Rolf and Daughters: Changing of the Guard

Whether you live here or you’re just passing through, you can see Nashville is enjoying a bit of the limelight. Though music has been the sole identity of Nashville for most of the… Read More →

Forage South: the pop up of a new generation

Recently Lindsay and I have been collaborating with chef Brandon Frohne for his pop up concept Forage South. Rediscovering and reinventing southern food, Brandon, along with host James Todd seek to provide ticket… Read More →