Bar Mash’s bar manager, Teddy Nixon, loves to make cocktails — and this season he’s whipping up a new menu chock full of seasonal, global concoctions. After traveling for the better part of last year, Nixon felt like it was time to step up Bar Mash’s cocktail game with drinks that tell a story. The new Bar Mash menu, launched last week, features cocktails that are seasonal, and inspired by Nixon’s travels and the home towns of other Bar Mash bartenders. Nixon hopes to continue this seasonal story-telling menu every few months, throwing out the idea of “failed resolutions” come January.
We tried several of Bar Mash’s new cocktails last night. Here’s the lowdown on some of our faves. (Check out the full menu below).
Change in Seasons
Inspired by his childhood in New England, Nixon created a daiquiri-style cocktail that changes flavors — and colors — from bright citrus green to earthy red. You can thank ice cubes made with cranberry and pomegranate juices for the transformation.
La Sangre
This tasted like one of the boozier sangrias we’ve had in a while — which is a great thing. Served in a chilled metal wine glass, La Sangre is made with Spanish vermouth, roja wine, and fig and caraway gin. This drink, in case it wasn’t obvious, was inspired by Nixon’s recent trip to Spain.
Side Piece
Described as the “drinkable version” of sweet potato pie, we were a little hesitant to try the Side Piece, thinking it’d be cloyingly sweet. How wrong we were. Served in a tin can (you know, like sweet potatoes are) this drink is refreshing, just a touch sweet, and aromatic, topped with a sprig of rosemary.
Frozen Champurrado
Nixon warned us that the frozen Champurrado (a chocolate based Mexican drink) was good — like really good. Served in a frozen mini pumpkin, the drink screams, “Instagram me now, please.” And it tastes just as good. Made with anejo tequila ancho reyes, pumpkin pulp, cinnamon, chocolate, and cayenne pepper, this drink is perfect for Charleston’s not-so-chilly falls. And with Day of the Dead celebrations heating up, what better way to celebrate the Mexican holiday than with this twist on a Mexican classic?
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