Southside

Southside

The Southside is a strong drink. Spirit forward. The complex floral and vegetal notes of the gin are present in every sip, and your choice of spirit has a big impact on the final product.

It's a simple recipe. Almost too simple. When a recipe is this simple, the key ingredient is balance. Our Mint Julep cocktail mixer plays its part by lending a brightness and an earthy coolness that only real mint can bring. 

Suitable for sipping on the front porch or a smoky back room around the poker table, the classic Southside is a great way to introduce your friends to the wonders of gin.

INGREDIENTS:

1.5 oz. Gin

1 oz. Eli Mason Mint Julep cocktail mixer

.75 oz. Fresh Lemon Juice

Combine all ingredients over ice in a cocktail shaker, shake for 10-15 seconds, and strain into a chilled martini glass.

Garnish with a twist or a sprig of fresh mint. 

VARIATIONS:

Muddle a few cucumber slices in the shaker to turn your Southside into an Eastside. Try substituting lime juice for lemon. And of course, try this recipe with every kind of gin you can get your hands on.

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Mint Hot Chocolate

Mint Hot Chocolate

If we had known how versatile our Mint Julep Cocktail Mixer was from the beginning, we might have named it something less specific. Sure it makes a mean Mint Julep, but Nashville barkeeps and foodies continue to find additional uses for this premium mixer, from mojitos to mules and even some fine non-alcoholic beverages.

Case in point.

When it's cold out, there's nothing like a rich hot chocolate to warm your belly and induce feelings of goodwill toward your fellow man. And if you happen to tip an ounce or two dark rum in there ... well, Eli respects that.

This recipe is ideal with rich Dutch cocoa powder, though any premium cocoa will create a winner. The salt is optional but give it a try at least once. And use whole milk, forpetesake. We only go around once.

INGREDIENTS:

6 oz. Milk

1 TBSP. Cocoa Powder

1 oz. Eli Mason Mint Julep mixer

Pinch of Salt

Marshmallows

Warm the milk. Whisk in the cocoa powder and salt. Stir in the Mint Julep mixer and serve with marshmallows. This recipe is easily doubled. 

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Sevier Park Swizzle

Sevier Park Swizzle

This refreshing riff on Imbibe Magazine's Benton Park Swizzle (which itself is a riff on the classic Queen's Park Swizzle) is named for our beloved neighborhood park in the 12 South area of Nashville. 

The drink category of swizzles has a long and contested history. For simplicity, you can think of a swizzle like an upmarket mojito, though of course swizzles came first.

Technique is important. Use lots of crushed ice and build it in a tall glass, stirring (swizzling) as you go to create a julep-like frost on the outside. If you don't have a lélé twig on hand (who does?), just spin your favorite long bar spoon by rubbing it between your palms. And keep packing in the crushed ice until your cup runneth over. 

This recipe adds a touch of the bitter amaro Fernet-Branca, which is hugely popular in South America and also widely available in the US. The peppermint top-note of Fernet is the perfect complement to the Mint Julep mixer and gold rum. There are many fine uses for Fernet, so go ahead and splurge on a bottle today.

INGREDIENTS:

2 oz. Gold Rum

1 oz. Eli Mason Mint Julep cocktail mixer

.75 oz. Fresh Lime Juice

.5 oz. Fernet-Branca

Small handful of Mint Leaves

Crushed ice

Club soda (optional)

Lightly muddle a few fresh mint leaves in the bottom of the glass and add a handful of crushed ice. Add the rum and lime juice and stir. Really swizzle it. Add more ice and the Mint Julep mixer. More swizzling. Pack the rest of the glass with ice and top with Fernet-Branca and (optional) a little club soda. One more big swizzle and then garnish with mint. Serve with a straw. 

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Mojito

Mojito

Mojitos and summer go together like ... mojitos and summer. This Cuban classic is light, bright, and refreshing, which is the perfect complement for our ever-versatile Mint Julep mixer. 

It's also just fun to make. Very hands-on. We like crushed ice for its cooling and diluting properties. Gotta stay hydrated, amigos.

Experiment by adding bitters to cut the sweetness. Use different kinds of rum. Or substitute tequila blanco for a Mexican Mojito.

INGREDIENTS:

2 oz. White Rum

1 oz. Eli Mason Mint Julep mixer

.5 oz. Fresh Lime Juice (4-6 wedges)

Club Soda

Muddle the lime wedges and Mint Julep syrup in the bottom of a Highball or Collins glass and then pack it with crushed ice. Pour in the rum and give it a stir. Top with soda and garnish with fresh mint.

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Mint Flamingo

Mint Flamingo

It's a bird! It's a cocktail! Technically it's a mocktail, but a light splash of gin would go well in this long-legged cooler.

Did you know the flamingo gets its color from the carotenoid pigments in the critters it eats? This beautiful drink gets its color from a slightly more sophisticated source: The classically floral Peychaud’s Bitters, available wherever fine bitters are sold. 

As always, fresh-squeezed juices will make a huge difference in the quality of the finished product. Try it with Meyer lemon.

INGREDIENTS:

1 oz. Eli Mason Mint Julep Cocktail Mixer

.5 oz. Fresh Grapefruit Juice

.5 oz. Fresh Lemon Juice

Dash of Peychaud's Bitters

Club Soda

Combine the first four ingredients over ice and shake. Strain into a highball glass with plenty of ice and top with club soda. 

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