For most of us the three, two or even one-martini lunch are out of the question. However, a Saturday lunch menu at Atlanta's Holeman & Finch Public House proved that you most certainly can have your mid-day drink, without the day being shot. In fact, their cocktail menu is broken down into sections titled "Errands to Run" and "The Day is Shot." You'd be correct in assuming the first section includes low-octane cocktails and that those in the latter fall on the brawny side. Read on for my favorite of these lower-alcohol yet still very pleasurable drinks.
"Errands to Run" is a list of numbered drinks all named Suppressor, i.e.: Suppressor #1. The Suppressor is a new family of cocktails concocted by a bunch of Atlantan bartending friends, led by Holeman & Finch mixologist Greg Best. Suppressors are a mix of low alcohol spirits, wine, fortified wines or vermouth — essentially sips that are not too boozy.
Along with Holeman & Finch's Greg Best and Andy Minchow, this community based cocktail list includes contributors Miles Macquarrie from Leon's Full Service, David Durnell of Bocado, and Paul Calvert from Pura Vida. This little cocktail club is not just generous with credit; upon request from my server for the recipe for Suppressor #2, she simply went to the bar and scribbled it down for me. Can you imagine this happening if you requested your favorite recipe from a chef?
Holeman & Finch bar manager Melissa Hayes explained, "We want people to know about our cocktails and they can't if we keep them secret. It's an honor to know people wanted to re-create our drinks." In keeping with the spirit of community-inspired cocktails, she mentioned they soon may open up for submissions from the public to add to their list. All of you aspiring mixologists stay tuned!
Makes 1 drink. Recipe courtesy of Miles Macquerrie, Leon's Full Service, Decatur, GA
1 ounce Pimm's 1 ounce Cocchi Americano 1/2 ounce Dolin Dry vermouth 1/2 ounce Zucca Dash of Bitter Truths Lemon Bitters Lemon twist 3 cucumber slices, thinly sliced Sea salt
Add all of the ingredients except the lemon twist, cucumbers and sea salt to a cocktail shaker full of ice. Shake and strain into a glass.
Express the lemon oils from the skin of the lemon into the drink and discard the lemon twist.
Top with 3 slices of cucumber and a pinch of sea salt on top of the cucumbers.
Maureen C. Petrosky writes what she knows, food, booze and parties. Author of The Wine Club, she appears regularly on The TODAY show to share her vices, and advice with the world. For more info check out www.maureenpetrosky.com