Cocktails, Southern Style

A Taste of Hospitality and Flavor

Recipes by Belinda Smith-Sullivan | Photography by Lauren McDuffie

Prepare to sip, savor, and celebrate with the ultimate guide to Southern-inspired cocktails and entertaining! Cocktails, Southern Style: Pours, Drinks, Sips, and Bites by renowned chef Belinda Smith-Sullivan features approximately ninety recipes for classic cocktails and innovative drinks, along with a bonus chapter filled with delectable snacks to complement your beverages. This book pays tribute to the unmatched charm of Southern hospitality, ensuring that no drink is served without a perfectly paired treat. VIE is excited to share some recipes from this delightful, compact recipe book with our readers!

Southern Mule

A mule is a cocktail made with vodka, ginger beer, and lime, served in a copper mug. This Southern mule is made with Cathead Vodka from Mississippi and Wild Ginger ginger beer made in Tennessee.

Serves 1

Glassware: Copper Mug

Ingredients

2 ounces Cathead Honeysuckle Vodka

¼ lime

4 ounces Wild Ginger ginger beer

Fresh mint, lime wheels, and edible wildflowers for garnish

Directions

Fill the copper cup with crushed ice. Add the vodka, squeeze in the lime juice, and drop the lime into the cup. Top with the ginger beer and garnish as desired.

Bourbon and Honey-Spice Cocktail

This cocktail elevates the traditional old-fashioned with the flavors of honey and warming spices.

Serves 1

Glassware: Rocks Glass

Ingredients

2 ounces bourbon

1 ounce freshly squeezed lemon juice

1 ounce freshly squeezed orange juice

1–2 dashes orange bitters

1–2 ounces Spiced-Honey Syrup (see following recipe)

Rosemary sprig, for garnish

Orange and lemon wheels for garnish

Cinnamon sticks (optional)

Directions

In a shaker, combine the bourbon, lemon juice, orange juice, bitters, and 2–3 tablespoons of Spiced­-Honey Syrup. Add ice and shake until chilled. Strain into the glass and garnish as desired.

Spiced-Honey Syrup

Makes 1 Cup

Ingredients

½ cup water

½ cup honey

2 fresh rosemary sprigs

2 cinnamon sticks

1 tablespoon cardamon pods or ½ teaspoon ground cardamom

1-inch piece fresh ginger, sliced

Zest of an orange

1 teaspoon vanilla extract

Directions

Combine the water, honey, rosemary, cinnamon, cardamom, and ginger in a medium saucepan. Bring to a boil over high heat and boil for 3 minutes. Remove from the heat and stir in the orange zest and vanilla. Strain into a sterilized jar. Let cool, tighten the lid, label, and store in the refrigerator.

— V —

---

Recipes excerpted from Cocktails, Southern Style: Pours, Drinks, Sips, and Bites by Belinda Smith-Sullivan. Photographs by Lauren McDuffie. Reprinted by permission of Gibbs Smith Books.