by Do South | Oct 1, 2020 | Drink, Food + Drink
[title subtitle=”RECIPE Pauld Brandt IMAGE Jade Graves Photography”][/title] Ingredients 2 oz. Don Ramon Anejo Tequila 1 oz. smoked pineapple juice ½ oz. Pink House Alchemy Mexican Chile Syrup 2 dashes Pink House Alchemy Smoldered Bitters orange peel...
by Do South | Oct 1, 2020 | Drink, Food + Drink
[title subtitle=”RECIPE Kyle Downing IMAGE Jade Graves Photography”][/title] Ingredients 2.5 oz. peanut butter-washed Buffalo Trace Bourbon ¾ oz. Giffard Banane du Bresil Liqueur ¼ oz. Giffard Créme de Cacao (white) Luxardo cherry, garnish Method Combine...
by Do South | Oct 1, 2020 | People
[title subtitle=”WORDS Dwain Hebda IMAGE Jade Graves Photography”][/title] Veteran cocktail maestro Kyle Downing has a simple philosophy for anyone who pulls up a stool in front of him, especially craft cocktail newbies. “My advice is drink what you like,”...
by Do South | Oct 1, 2020 | People
[title subtitle=”WORDS Dwain Hebda IMAGE Jade Graves Photography”][/title] Before Paul Brandt was known as one of the most knowledgeable and innovative barkeeps in Fort Smith, he was working his way up the ladder of the bar business, a journey that started...
by Do South | Apr 1, 2020 | People
[title subtitle=”WORDS Dwain Hebda IMAGES Dwain Hebda and Jade Graves Photography “][/title] One look at Grayson Clayton’s six-year-old face and you immediately see what sensory overload looks like. He’s just come into Kopper Kettle Candies’ original Van...
