At The Hive in Bentonville, Arkansas, James Beard award semifinalist Matt McClure highlights the southern culinary landscape through his refined, country cuisine. Beverage manager Ian Tabor creates a seasonally-inspired craft cocktail menu, with highlights like The Blues Brother, made with Ridgemont 1792 Reserve bourbon, Cocchi Rosso aperitif, blueberry and pink peppercorn syrup, fresh lemon, soda, and muddled blueberries and mint. Tabor shares, "The Blues Brother combines the jammy burst of blueberry with cool, fresh mint to create the ideal refreshing spring sipper."
Courtesy of Ian Tobar, The Hive.
- 4 muddled blueberries
- 1 1/2 Ounce bourbon such as Ridgemont 1792
- 1/2 Cocchi Rosso Apertif
- 1/2 Ounce blueberry and pink peppercorn syrup
- 1/2 fresh squeezed lemon juice
- 1 dash of club soda
- 4 mint sprig
Combine all ingredients into a shaker tin and shake.
Without straining, pour the entire mixture into a glass and top with enough ice to fill the glass.
Garnish with a sprig of fresh mint.