The next big thing in the Nashville cocktail scene may just be The Tippler, a massive three-level lounge/restaurant opening in August in the ground level of The Adelicia building in Midtown. Most recently the penultimate home of Fish and Co., the space has been closely watched by local foodistas anxiously awaiting the new tenant.
The Tippler is a spin-off of a very successful Manhattan establishment located in Chelsea Market. Known for artfully-prepared innovative cocktails and classic architecture, The Tippler aims to replicate that formula with their second location. On July 23, a gathering of Nashville mixologists and spirits purveyors got a sneak peek of the bar at a special event presented by Best Brands and Pisco Portón, the best-selling Peruvian liquor made in the oldest distillery in the Americas.
Pisco is a distilled spirit made from eight different varietals of grapes, the only fruit-based white liquor as opposed to grain products like vodka and gin. Best known as the base for a tart Pisco Sour, this spirit can be used to create all sorts of interesting cocktails. The guests of honor at the event were Johnny Schuler, the head distiller at Pisco Portón and Dale DeGroff, noted mixologist and cocktail historian. Schuler and DeGroff regaled the assembled audience with tales of the history of the distillery, which dates back to 1684, and DeGroff mixed up a bowl of Button Punch from a recipe that was popularized in San Francisco in the 1870’s. The cocktail is mentioned in the writings of Mark Twain and Jack London, and the revelers at the launch party agreed that it has aged quite nicely.
Other Pisco Portón cocktails were served as accompaniments to a four-course dinner prepared by the kitchen staff at The Tippler, a meal which promises good things for Nashville diners once the saloon doors swing open to the public. Best Brands Business Solutions Leader created several of the cocktail recipes and was kind enough to share one with Nashville Lifestyles readers.
1.75 oz Porton
¾ oz Lime Juice
½ oz maple syrup
1 dash of Bitter End BBQ Bitters
Mix ingredients in a cocktail shaker with ice and shake to chill. Serve up in a champagne coupe or cocktail glass. Garnish with a basil leaf.
—Chris Chamberlain, NL contributor