Garden Party Cocktails From a Master Mixologist – Charlotte Magazine

Veteran mixologist Bob Peters has created cocktail menus for some of the city’s top restaurants and earned nationwide recognition for his talent behind the bar. Now he’s taking the helm at Folia, a boozy, botanical oasis opening soon in South End. Here, Peters shares some of his favorite new sips from the garden-inspired menu.

PIMM’S CUP

This English cocktail is traditionally made with sparkling lemonade and an assortment of fruit garnishes. Its star ingredient, Pimm’s No. 1, is a gin-based liqueur with fruity, herbaceous notes. Peters’ version includes orange and lemon juices, mint syrup, and a muddled cucumber garnish for a bright, refreshing finish.

Ingredients: 

1½ ounces Pimm’s No. 1 
½ ounce orange juice
½ ounce lemon juice
1½ ounces mint syrup
2 ounces Lenny Boy Good Ol’ Ginger Kombucha
Muddled cucumber
Sprig of mint

Directions: 

1. In a shaker without ice, muddle one slice of cucumber about one inch thick.

2. Add ice with Pimm’s No. 1, orange juice, lemon juice, and mint syrup.

3. Shake and double strain into a Collins glass with fresh ice.

4. Top with about 2 ounces of kombucha.

5. Stir and garnish with cucumber ribbons and a fresh sprig of mint.

FOLIA AND FLOWERS

This light, floral cocktail uses Sutler’s Gin, made in Winston-Salem. Peters clarifies the lemon juice to remove the pulp and cloudiness and garnishes it with an organic rose petal from a pesticide-free garden. The lemon juice gives it a tart, refreshing bite, while the rose syrup adds a delicate, botanical aroma.

Folia & Flowers

Ingredients: 

2 ounces Sutler’s Gin
½ ounce clarified lemon juice
1 ounce rose syrup
Rose petal 

Directions: 

1. In a shaker, combine gin, lemon juice, and rose syrup.

2. Stir and strain into a Nick and Nora glass.

3. Garnish with an organic rose petal.

SHISO UNUSUAL

Milagro Reposado Tequila delivers subtle notes of spice that anchor this golden-hued cocktail. Peters mixes it with shiso syrup, which is made from Japanese shiso leaves and has notes of mint, basil, licorice, and cinnamon. He balances it with sweet mango juice and a gentle heat from the smokey cumin.

Shiso Unusual

Ingredients: 

1½ ounces Milagro Reposado Tequila
1 ounce shiso syrup
½ ounce yuzu juice
½ ounce mango juice
Chantilly foam
Cumin

Directions: 

1. In a shaker with ice, add tequila, shiso syrup, yuzu juice, and mango juice.

2. Shake and double strain into coupe glass.

3. Top with salted Chantilly foam.

4. Sprinkle with cumin and garnish with a small shiso leaf.