Our Farm Dinners showcase local spirits with tastings and some of the best signature cocktails we’ve had. Over the last two years, Corsair, Southbound Tequila and Belle Meade Bourbon all served up delicious libations at our Spring Farm Dinners, mixed to complement the rustic settings of sunset and lightning bugs.
Here is a delicious take on a whiskey sour created by James Hensley of Belle Meade Bourbon and served at this year’s Spring Farm Dinner. It didn’t last long.
2 ounces Belle Meade Bourbon
¾ ounce ruby red grapefruit juice
¾ ounce lemon juice
¾ ounce honey syrup (dark wildflower honey is best—3:1 ratio by volume honey to warm water)
Walnut liqueur or walnut bitters (for glass)
Pour all ingredients other than walnut into shaker with ice. Rinse inside of glass all the way to rim with walnut component. Shake and strain cocktail into rinsed glass. Serves 1.
Southbound Tequila, founded by Nashvillian Ivey Childers, dispensed this summer margarita at this year’s Spring Farm Dinner.
1 ounce fresh lime juice
¼ ounce light blue agave
3 ounces Southbound Blanco Tequila
1 ounce St. Germain Elderflower Liqueur
1 ½ ounces hibiscus tea (brewed with a hibiscus tea bag)
Created by Corsair Distillery’s front-of-house manager Joe Dougherty, this cocktail was all the rage at last year’s Spring Farm Dinner at McKinney Farm in Franklin.
Mint Syrup
2 cups hot water
2 cups sugar
¼ cup torn mint leaves
Cocktail
2 ounces Corsair Barreled Gin
1 ounce fresh watermelon juice
¾ ounce (3 tablespoons) fresh lime juice
½ ounce Mint Syrup
1–2 dashes Scrappy’s Bitters: Fire Tincture
