Asheville Food & Wine Festival is one of our favorite events – a weekend-long celebration of local food, wine, and spirits in the beautiful city of Asheville. This year’s highlight may have been the cocktail competition, where NC distilleries partnered up with Asheville mixologists to craft the best cocktail of the weekend.  We were thrilled to partner with Luke Danner from Smoky Park, who created this delicious flip for our entry.

Grandmother: the Alchemist
Print Recipe
Servings
1 cocktail
Servings
1 cocktail
Grandmother: the Alchemist
Print Recipe
Servings
1 cocktail
Servings
1 cocktail
Recipe Notes

Being entered into a fancy cocktail competition means this cocktail is chock-full of professionally-crafted ingredients, created for gourmet quality, not easy reproduction value.  This doesn't mean you can't do it!  Here are a few guides to get you started.

Oleo saccharum is just a fancy way of referring to a type of lemon syrup, made merely by letting lemon (or any other citrus) rinds sit in sugar until the oils in the rind dissolve the sugar into a syrup.  Check out this guide from Saveur!

Orgeat is a cloudy, nutty syrup, perfectly suited to add a rich backbone to aged liquor-based cocktails.  Read more and learn how to make your own here.

Luke made his own incredible bitters for this cocktail, using our Blackberry Tipper and walnuts in order to further add complexity to this drink.  Read about creating bitters here.

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