Image Credit: Austin Wills on Unsplash

The 5 Best Craft Cocktail Bars in Nashville

The Music City’s beverage landscape has evolved a lot over the last decade, growing far beyond the neon-lit honky-tonks of Lower Broadway. Today, Nashville boasts a sophisticated mixology scene anchored by hidden speakeasies, industrial-chic lounges, and thoughtful neighborhood joints. As the city continues to grow, so does its cocktail scene.

If you are looking to escape the bachelorette crowds and enjoy a classic pour or an adventurous seasonal creation, here are five essential stops for the ultimate craft cocktail crawl in Nashville. Listed in no particular order*

• The Patterson House– The Gulch
• Attaboy– East Nashville
• Old Glory– Edgehill Village
• The Fox Bar & Cocktail Club– East Nashville
• Bastion– Wedgewood-Houston

Article source credit: https://cocktailhaven.com/the-5-best-craft-cocktail-bars-in-nashville/

Ingredients & Measurements

• 2 oz Botanical or London Dry Gin
• 0.75 oz Fresh Lemon Juice
• 0.5 oz Elderflower Liqueur (e.g., St-Germain)
• 0.5 oz Raspberry Syrup (2:1)*
• Top: Splash of Club Soda (~1 oz)
• Garnish: 3 Fresh Raspberries on a skewer & a slapped mint sprig

* Raspberry Syrup Recipe: Add 1 cup of sugar, 0.5 cups of water, and 1 cup of fresh raspberries in a small saucepan. Heat gently, mashing the berries to release their juices. Once the sugar completely dissolves, strain through a fine-mesh sieve without pressing too hard on the solids (to keep the syrup clear). After this, just let it cool.

Directions

1. Muddle: In the bottom of a cocktail shaker, gently muddle 2 raspberries to release their oils and juices
2. Shake: Add your gin, fresh lemon juice, elderflower liqueur, and raspberry syrup to the shaker. Fill with ice cubes and shake vigorously for 8-10 seconds until well-chilled.
3. Strain: Strain the liquid into a double rocks glass or a classic julep cup packed tightly with crushed ice, but I personally like the rocks more.
4. Top: Top with a small splash of club soda to lift the aromatics and add a gentle bubbliness.
5. Garnish: Slap a fresh mint sprig against your hand or table to release the aromatic oils and slap it into the ice. Garnish with a skewer of three fresh raspberries resting across the rim.

Scent, Flavor, and Mouthfeel

• Scent: The drink opens with an immediate push of fresh floral notes and tasty citrus oils. The elderflower leads the aroma, or so my nose says, and is backed by the crisp scent of botanical gin and a faint hint of fresh mint.
• Flavor(s): Up front, you get a sharp burst of tart raspberry and crisp lemon. As it sits on the palate, the cocktail transitions into a smooth, elegant mid-palate where the elderflower appears, offering notes of pear, lychee, and white grape. The finish is clean and complex, with the gin’s botanicals providing a dry, structured backbone that keeps the drink from feeling too sweet.
• Mouthfeel: Light, crisp, and effervescent (aka bubbly and/or fizzy). The crushed ice keeps the cocktail cool and refreshing, while the touch of club soda softens the cocktail's sharp edges, making it incredibly crushable (though, be warned, one too many can sneak up on you).

I named this after 'Sylvan' which is: an adjective that refers to anything associated with the woods, forests, or nature. It is often used to describe a peaceful, idyllic, or rural setting.

With both Raspberry and Elderflower coming from the forest, I pictured a woodland king enjoying this cocktail, and thus crowned it 'The Sylvan Crown.'

Photos!

My go-to gin normally. And I would also recommend it for this cocktail! It's delicious, but pretty strong fyi*

Here is the elderflower liqueur I also recommend for this (and other drinks!)

Prep time: 3 minutes Serves: 1

Image Credit: Johann Trasch on Unsplash

*I do include a couple brand names for the bitters because this is important, and I don't know how else to explain them without saying the name type.

Recipe Credit: https://cocktailhaven.com/mocktail-the-sazerac-mocktail/

Ingredients

• 2 ounces non-alcoholic whiskey alternative
• 1 drop anise extract diluted in 1 tsp water (replaces absinthe rinse)
• 1 tsp demerara simple syrup
• 3 dashes Peychaud’s bitters (check label, low alcohol, used in VERY tiny amount)
• 1 dash alcohol-free aromatic bitters
• 0.3 teaspoons apple cider vinegar
• 1 lemon peel (expressed, not dropped in)

Instructions

1. Rinse with anise water: Add 1 drop anise extract diluted in 1 tsp water (replaces absinthe rinse) to a rocks glass. Swirl to coat the interior and discard the excess. Set aside.

2. Combine bitters and sugar: In a mixing glass, combine 1 tsp demerara simple syrup, 3 dashes Peychaud’s bitters (check label, low alcohol, used in tiny amount), and 1 dash alcohol-free aromatic bitters. Stir to dissolve.

3. Add spirit alternative and ice: Add 2 ounces non-alcoholic whiskey alternative, 0.3 teaspoons apple cider vinegar, and fill the mixing glass with ice.

4. Stir: Stir for 40 seconds 00:40, longer than the cocktail to compensate for the lack of alcohol.

5. Strain: no ice: Strain into the anise-rinsed glass. No ice.

6. Express lemon peel and discard: Express 1 lemon peel (expressed, not dropped in) over the glass, rub around the rim, and discard. Do not drop in.

Notes

The absinthe problem: True absinthe is alcoholic and can’t be zero-proofed. The solution: dilute a single drop of anise extract in a teaspoon of water, swirl it in the glass, and discard. You’ll get the aromatic rinse effect without the alcohol. It’s not a perfect replacement, but it’s remarkably effective.

Peychaud’s bitters note: Traditional Peychaud’s does contain alcohol (35% ABV), but is used in such small quantity (3 dashes ≈ less than 1/4 tsp) that the final drink has trace amounts at most. For a truly strict zero-proof version, The Bitter Housewife makes alcohol-free bitters that work as a substitute, though the flavor profile will differ.

Demerara syrup: Use demerara rather than plain simple syrup, the molasses depth helps compensate for the complexity that aged rye would normally bring.

This one takes the most finesse: The Sazerac is the most spirit-forward drink in the lineup, so it’s also the most challenging to replicate. Manage expectations, it will be good, but it will taste more like a very complex, sophisticated soft drink than a near-identical Sazerac.

My wife and I like to call this one the Mocktial Mule! Been making it more recently, but do you guys have any other favorites Mocktail Mule recipes?

Recipe Source Credit: https://cocktailhaven.com/mocktail-the-moscow-mule-mocktail/

Image from Unsplash: Gary Meulemans

Prep time: 3 minutes, Serves: 1

Ingredients

• 0.5 ounces fresh lime juice
• 0.3 ounces fresh ginger juice (or 1/4 tsp grated ginger, strained)
• 0.3 ounces agave syrup
• 5 ounces ginger beer 
• 1 lime wedge (garnish)
• 3 fresh mint sprigs (garnish)
• 1 copper mug filled with crushed ice

Instructions

1. Fill the copper mug with crushed ice: Fill 1 copper mug filled with crushed ice with crushed ice all the way to the top.

2. Add lime, ginger, and syrup: Add 0.5 ounces fresh lime juice, 0.3 ounces fresh ginger juice (or 1/4 tsp grated ginger, strained), and 0.3 ounces agave syrup directly over the ice.

3. Top with ginger beer: Top with 5 ounces ginger beer, pouring gently down the side to preserve fizz.

4. Stir gently: Stir gently once or twice.

5. Garnish: Add 1 lime wedge (garnish) to the rim and tuck 3 fresh mint sprigs (garnish) into the ice so the leaves sit above the rim.

Notes

Why this works: The Moscow Mule’s dominant flavors, ginger, lime, and fizz, are all already non-alcoholic. The vodka’s role was mainly body and mild warmth. Fresh ginger juice and a small amount of agave syrup cover both.

Fresh ginger juice: Grate a knob of fresh ginger and squeeze it through a fine mesh strainer or cheesecloth. A 1-inch piece gives you roughly 1/4 oz. This adds a fresh, sharp ginger heat that dried ginger or ginger powder can’t replicate.

Slightly more ginger beer: Since we’re not replacing vodka’s volume with a spirit alternative, we add a little extra ginger beer (5 oz vs. 4 oz) to fill the mug properly.

Still use the copper mug: The experience is a big part of what makes a Mule a Mule, don’t skip it!

Pictured: NOT the Spicy Mango Mezcal Margarita, but rather the Spicy Pineapple Mango Marg from Oddstory in Chattanooga, TN that inspired this recipe below.

Ingredients:

• 2 oz Mezcal (Espadín is the most common and versatile for cocktails, but my favorite is Del Maguey Mezcal)
• 1.5 oz Mango Nectar (or fresh mango puree)
• 3/4 oz Fresh lime juice
• 1/2 oz Agave nectar (adjust based on the sweetness of your mango juice)
• 2 slices Fresh Jalapeño (optional, for extra kick, and highly recommended)
• Rim: Tajín Clásico seasoning or coarse sea salt with chili powder
• Garnish: A lime wheel or a slice of fresh mango

Instructions:

1. Prep the glass: Run a lime wedge around the rim of a rocks glass. Dip the rim into a small plate of Tajín seasoning.
2. Muddle: In a cocktail shaker, lightly muddle the jalapeño slices (if using) with the agave nectar.
3. Combine: Add the mezcal, mango nectar, and lime juice to the shaker.
4. Shake: Fill the shaker with ice and shake vigorously for about 15 seconds until the outside of the shaker feels frosty.
5. Strain: Double strain (to catch jalapeño seeds) into your prepared glass over fresh ice.
6. Serve: Garnish with a lime wheel and enjoy the smoky heat.

Notes:

Spice Level: The heat lives in the ribs and seeds of the jalapeño. For a milder drink, remove the seeds before muddling. For a milder drink, remove the seeds before muddling.

The Smoke Factor: If you are new to Mezcal, look for a brand labeled smooth or mild. You can also do a split base (1 oz Tequila and 1 oz Mezcal) to ease into the smoky flavor.

Mango Quality: Mango nectar is thicker than juice; if using a thin mango juice, reduce the agave nectar slightly to prevent the drink from becoming too watery.

Ingredients

• 2 oz Tequila (Blanco is traditional, though you can use Reposado (as pictured above) if you want to add more body, caramel notes, or a bruléed grapefruit flavor)
• 1/2 oz Fresh lime juice
• 2 oz Grapefruit juice or Grapefruit soda (Jarritos is a popular choice, but Squirt or Fever-Tree also work well)
• 2 oz Club Soda or Grapefruit juice (only if using fresh juice above)
• Pinch of salt (or a salted rim)
• Garnish: Grapefruit or lime wedge & an optional sprig of fresh mint

Instructions

• Prep the glass: Rub a lime wedge around the rim of a highball (or other) glass and dip it into a small plate of coarse salt (if you're salting the rim).
• Mix: Add tequila, lime juice, and a pinch of salt to your glass.
• Chill: Fill your glass with ice cubes.
• Top: Pour in the grapefruit soda and stir gently to combine without losing the carbonation.
• Serve: Garnish with your citrus slice and fresh sprig and enjoy.

Notes

• Tequila Choice: Blanco"Silver" is the standard because the more agave-forward, peppery notes cut through the sugar of the soda. Using a Reposado (as pictured above) will result in a smoother, slightly oaky profile that pairs well with fresh-squeezed juice.
• Carbonation: If you are using a grapefruit soda like Jarritos or Squirt, avoid shaking the drink. This could cause your Paloma to go flat and possibly can create an unwanted overflow. Always stir gently at the end.
• Salt: A tiny pinch inside your Paloma can act as a flavor enhancer, suppressing the bitterness of the grapefruit and making the Paloma's citrus flavors pop.
• Citrus: While bottled soda provides the classic grapefruit flavor, freshly squeezed lime juice is non-negotiable. This provides the necessary acidity to balance the soda's sweetness.

Been making this mocktail whiskey sour and I'm becoming a pretty big fan!

Prep time: Usually about 3 minutes
Recipe Source Credit: Ask me and I will give you the link!

Ingredients

• 2 ounces non-alcoholic whiskey alternative
• 0.8 ounces fresh lemon juice
• 0.8 ounces simple syrup
• 1 egg white or aquafaba
• 0.3 teaspoons apple cider vinegar
• 2 dashes alcohol-free aromatic bitters (garnish)
• 1 Luxardo cherry or lemon wheel (garnish)

Instructions

1. Dry shake: Add 1 egg white or aquafaba to the shaker with no ice. Shake hard for 10 seconds 00:10.

2. Add remaining ingredients: Add 2 ounces non-alcoholic whiskey alternative, 0.8 ounces fresh lemon juice, 0.8 ounces simple syrup, 0.3 teaspoons apple cider vinegar, and plenty of ice.

3. Shake again: Shake hard for 15–17 seconds 00:17.

4. Strain: Strain into a rocks glass over one large ice cube or into a chilled coupe.

5. Garnish: Drop 2 dashes alcohol-free aromatic bitters (garnish) onto the foam and drag a toothpick through. Add 1 Luxardo cherry or lemon wheel (garnish) on the rim.

Notes

Why this works so well: The whiskey sour's character is largely defined by lemon, sweetness, and foam, none of which require alcohol. The spirit alternative adds body and a hint of oak/caramel, but the egg white and lemon do the heavy lifting here.

Apple cider vinegar: Keeps the punch that would otherwise go missing without the spirit's proof. Same small amount as the other mocktails 1/4 tsp, not more.

Egg white / aquafaba: Use aquafaba if serving to anyone avoiding raw eggs. One ounce of the liquid from a can of chickpeas works identically to egg white for foam purposes.

Bitters garnish: Use alcohol-free bitters for the garnish drops, it keeps the drink fully zero-proof and still adds that aromatic nose.

Cool pic of the tea and my gin for this recipe

Hey folks, this winter I fell in love with two leaves & a bud's Alpine Berry tea. So this spring I decided to make a variety of cocktails with it and here are the two I like best. I made 4 total, but these are my two favorite recipes. Please let me know what you think, or if you have any tips for using tea in cocktail recipes.

Alpine Gin Fizz

• 1.5 oz gin
• 4 oz freshly brewed Alpine Berry tea (cooled)
• 0.5 oz fresh lemon juice
• 0.5 oz simple syrup
• Top with soda water
• Garnish: Fresh raspberries & lemon wheel

The hibiscus and berry notes complement gin’s botanicals perfectly, while the citrus and tartness keep it bright. I recommend Roots of Ruin Gin.

Instructions

• Brew your tea extra strong and let it cool!
• Prepare your glass. Fill a highball or tall glass with ice. I personally only have tall glasses no true "highballs."
• Combine base ingredients. Pour gin, cooled Alpine Berry tea, fresh lemon juice, and simple syrup into the glass.
• Stir well. Stir for 10–15 seconds to chill and combine all ingredients.
• Top with soda water. Top with soda water to fill the glass, stirring gently to incorporate.
• Garnish and serve. Garnish with fresh raspberries and a lemon wheel. Serve immediately with a cocktail stirrer!

Alpine Gin Sour

• 1.5 oz gin
• 3 oz Alpine Berry tea (cooled)
• 0.75 oz fresh lemon juice
• 0.5 oz lime juice
• 0.5 oz honey syrup
• Egg white (optional, for silky texture)
• Garnish: Rosemary sprig & berry

The tartness of hibiscus shines in sours, and honey mellows the botanical edge.

Instructions

• Brew your tea extra strong and let it cool!
• Prepare your shaker. Fill a cocktail shaker with ice.
• Combine ingredients. Add your gin, cooled Alpine Berry tea, fresh lemon juice, lime juice, and honey syrup to the shaker.
• Add egg white (optional). If desired, add 1 egg white for a silky, velvety texture.
• Shake vigorously. Shake hard for 10–12 seconds until well-chilled and frothy (if using egg white, shake for 15 seconds to fully emulsify).
• Strain and serve. Strain into a coupe or cocktail glass filled with fresh ice.
• Garnish and serve. Top with a rosemary sprig and fresh berry. Serve immediately.

Notes (for both)*

• Brew ahead: Make a batch of tea and refrigerate it to have cold tea ready
• Concentrate option: Brew stronger tea for more flavor intensity
• Ice: Use larger ice cubes or chill your glass
• Balance: The tartness of hibiscus means you might need slightly less citrus juice than you’d normally use!

Recipe Link: https://cocktailhaven.com/spring-alpine-berry-tea-cocktails/

I like this tea and this gin!

Alpine Gin Fizz

• 1.5 oz gin
• 4 oz freshly brewed Alpine Berry tea (cooled). I usually make the tea in the morning, extra strong, and let it refrigerate all day while I am working. Two Leaves and a Bud's Alpine Berry is scrumptious.
• 0.5 oz fresh lemon juice
• 0.5 oz simple syrup
• Top with soda water
• Garnish*: Fresh raspberries & lemon wheel*

The hibiscus and berry notes complement gin’s botanicals perfectly, while the citrus and tartness keep it bright. I recommend Roots of Ruin Gin.

Recipe Source: https://cocktailhaven.com/spring-alpine-berry-tea-cocktails/