RESTAURANT PARTNERS
Aviary Wine & Kitchen
Baby Greens
Baretto
Barlata
Baretto
Bola Pizza
Bougie's Donuts
Bufalina
Cafe No Se
Chef Jaime Chozet
Chi'lantro
Colleen's Kitchen
Emoji's Grilled Cheese
Fine Home Dining
Fixe Southern House
Franklin BBQ
Frog & The Bull
Hank's
L'Oca d'Oro
Lenoir
LORO
Minamoto Foods
Nate's Baked Goods & Coffee
New Waterloo
Nixta
Peached Tortilla
Pink Avocado Catering
Rock & Rolls Sushi Lounge
Sala & Betty
Scholz Beer Garten
Slab BBQ
Soul House Foods
South Congress Hotel
The Steeping Room
Baby Greens
Baretto
Barlata
Baretto
Bola Pizza
Bougie's Donuts
Bufalina
Cafe No Se
Chef Jaime Chozet
Chi'lantro
Colleen's Kitchen
Emoji's Grilled Cheese
Fine Home Dining
Fixe Southern House
Franklin BBQ
Frog & The Bull
Hank's
L'Oca d'Oro
Lenoir
LORO
Minamoto Foods
Nate's Baked Goods & Coffee
New Waterloo
Nixta
Peached Tortilla
Pink Avocado Catering
Rock & Rolls Sushi Lounge
Sala & Betty
Scholz Beer Garten
Slab BBQ
Soul House Foods
South Congress Hotel
The Steeping Room
CHEF PARTNERS
Adam Brick
Jaime Chozet
Johny Gocong
Michael Carranza
Jaime Chozet
Johny Gocong
Michael Carranza
Mixology Partners
Breezy Summer Collins
by: Robert Bjorn Taylor
Ingredients:
2 dashes lavender bitters
1 oz lemon juice
1 oz strawberry syrup
1.5 oz bourbon
1.5 oz Richard's Sparkling Rain Water
Garnish- lemon peel
Instructions:
put all ingredients into a tall collins glass. Top glass with ice then stir with a spoon. You could also use another glass to toss the drink back and forth. Add garnish.
by: Robert Bjorn Taylor
Ingredients:
2 dashes lavender bitters
1 oz lemon juice
1 oz strawberry syrup
1.5 oz bourbon
1.5 oz Richard's Sparkling Rain Water
Garnish- lemon peel
Instructions:
put all ingredients into a tall collins glass. Top glass with ice then stir with a spoon. You could also use another glass to toss the drink back and forth. Add garnish.