ALABAMA CHANIN - COCKTAILS AT THE FACTORY - 1

COCKTAILS @ THE FACTORY

Visiting chefs contribute cocktail recipes for our Friends of the Café Dinner series—now in its fourth year—with chef Steven Satterfield in the kitchen on April 12th.

For The Factory Café’s new Supper Club series (learn more here), our in-house team creates their own unique cocktails. We’re sharing the recipes from our 2017 Harvest Dinner below. Impress friends at your next gathering, or make and shake and bring in another weekend. Either way, cheers.

MUSCADINE VINE

1 oz Muscadine Simple Syrup
2 oz prosecco
3 oz white wine
.5 oz lime juice
Mint for garnish

Yield: 1 cocktail

Mix all ingredients together and garnish with mint.

MUSCADINE SIMPLE SYRUP

Mix equal parts fresh, whole muscadines, granulated sugar, and water in a saucepan and bring to a boil over medium-high heat. Cover, reduce heat and simmer until muscadines become soft and break open. Remove from heat, strain syrup, and allow to cool completely.

ALABAMA CHANIN - COCKTAILS AT THE FACTORY - 2

CIDER SPARKLER

1 part Singin’ River Cider (or your hard cider of choice)
1 part sangria (1 bottle red blend wine, 1 cup orange juice, juice of 1 lime)
1 part prosecco
Cinnamon sugar rim

Yield: 1 cocktail

Moisten and dip the rim of a glass in cinnamon sugar. Add cider and sangria to glass and stir, top off with prosecco.

Learn to mix and make your own cocktails at our Cocktail Workshop featuring Jack Rudy Cocktail Co. and Cathead Distillery during The Gathering 2018, our annual community picnic. Tickets are available here. Stay up to date on all events happening at The Factory on our Events page, or follow The Factory Café on Facebook and Instagram.

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