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Smoke makes everything better. At least that’s what the folks at Hootenanny’s think! When Hootenanny’s opened up their full bar this past spring at their restaurant in historic downtown Brunswick, the crew decided to see how they might use smoke to create some signature cocktails. The idea was to create syrups that could be blended with bourbon, tequila, mezcal, vodka, gin, or pretty much everything on the shelf. They have experimented with house-made smoked cherry syrup, herb based simple syrups, pineapple and honey. And they are working on combinations for fall and winter involving vanilla, maple and nutmeg (think smoky espresso martini or a hot bourbon and cider).
Two of the most popular drinks have been the “I’m on Fire” and the “Bluegrass.” I’m on Fire uses a smoked honey syrup with mezcal, and when available, is garnished with charred pineapple. The Bluegrass mixes gin with a simple syrup muddled with fresh rosemary, hit with smoke by pitmaster Judd Foster or Tommy Bandy on the Lang smokers out back. While the Hoot uses gin for the Bluegrass cocktail, vodka works nicely too.
I’M ON FIRE
Ingredients:
2 oz. Mezcal
.75 oz. smoked honey syrup (see below)
1/2 oz. lime juice
1 oz. pineapple juice
2 dashes chili bitters
Preparation:
Pour all into shaker with ice. Shake and serve in rocks glass.
For smoked honey syrup:
Take one 1 cup honey and dilute with 1/2 cup water. Stir until thinned out. If you have a grill or smoker, pour into ovenproof pan, cover with foil, and place on rack for 45 minutes at 200-240°F to absorb smoke. If the honey syrup is too thick, dilute with water to syrup consistency.
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BLUEGRASS
Ingredients:
2 oz. Gin
3/4 oz. smoked rosemary simple syrup (see below)
4 oz. Fevertree Light Tonic
Lime slice
Preparation:
Pour gin and syrup into a glass and mix. Top with ice and tonic water and garnish with rosemary sprig and lime slice.
For smoked rosemary simple syrup:
Heat 1 cup water in a small saucepan over medium-low heat until hot, but do not bring to a boil. Add 1 cup granulated sugar and stir until fully dissolved. Keep over low heat for 10 minutes until thickened slightly. If you have a grill or smoker, pour into an ovenproof pan, cover with foil, and place on rack for 45 minutes at 200-240°F to absorb smoke. Once smoked simple syrup is ready, muddle several sprigs of rosemary into the syrup, and let sit for an hour. Let the syrup cool to room temperature before using or storing. Using a strainer and a funnel if needed, transfer the simple syrup into a glass jar, discarding rosemary, and store in the refrigerator for up to 3 weeks.
Note: Commercial cocktail smokers can be used, in lieu of a grill or smoker, in accordance with their directions. Or just grab a seat at Hootenanny’s and let them make the cocktails for you!
These drinks pair well with Hootenanny’s latest addition and passion: house-made sausages. The sausages are handmade weekly and prepped on the smokers in the wee hours of the morning through a multi-step process before making it to the daily specials board. Judd and Tommy even attended “meat school” at Iowa State University earlier this year to learn all the secrets to successful sausage-making. In fact, the team is so excited about sausage that they are working to open a stand-alone sausage-making venture, called H Street Meats, around the corner from Hootenanny’s.
To help spread the news about H Street sausages, Hootenanny’s is rolling out a brand-new sausage cart, harkening back to Judd’s trips to New York City when he was a kid. “I always had a thing for the old-fashioned hot dog carts. I’ve told Kate forever that I wanted one.” Look for the cart around the Golden Isles, including First Fridays in Brunswick and some locations planned on St. Simons Island this fall. It will also be available for private events.
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Favorite sausage flavor combinations so far have included maple blueberry gouda, jalapeño cheddar, French onion, Philly cheesesteak, apple pie and cheese beef links, traditional bologna, turkey boudin, and even mac-n-cheese. Judd and Tommy are also working on a traditional hot dog, though nothing is really traditional when it comes to the food at Hootenanny’s! As Judd explains, “We start with high quality products, including our proteins, and carefully choose our spices and ratios. Working with fruits and cheeses is especially interesting, since they have different textures and moisture content. I have done a lot of study of traditional techniques and even went to Wisconsin last year to visit sausage makers and markets that have been around for 80 years.”
Hootenanny’s serves up the sausages in house on its platters, or specialty sandwiches of the week. They are also available on the “weekly grind” plate, with house-made pimento cheese. Sausages, along with all the other menu items, are also available for takeout for your family dinner or to feed your crew wherever they are. They’re on the Hootenanny’s catering menu too, of course! To keep up with specials, holiday barbecuterie, and other pre-order offerings, stay tuned to Hootenanny’s social media and website at hootenannysbbq.com.
