Cedar Grove’s legendary bartender, Mr. Joe, serves up the most Southern of cocktails.

Cedar Grove Mint Julep
4 to 5 mint leaves
1/2 ounce simple syrup
1/2 ounce peppermint schnapps
Crushed ice 
1 to 2 ounces bourbon
Splash club soda
Garnishes: Mint sprig, maraschino cherry, indented ice cube filled with crème de menthe, lime wedge, powdered sugar
 
In the bottom of a highball glass, place the mint leaves with the simple syrup and the peppermint schnapps. Muddle it together. Add crushed ice and bourbon; and top it off with soda. Garnish with a mint sprig and a cherry. Take a small ice cube and fill indention with a few drops of crème de menthe. Set it on top of the drink. Add a few shakes of powdered sugar for a frosted look. As ice cube melts, crème de menthe will slowly cascade down the drink.
 
Miss Scarlett
Ice cubes
1/2 ounce apple juice
1/2 ounce cranberry juice
1/2 ounce pineapple juice
1/2 ounce orange juice
Splash each: light rum, dark rum, coconut rum
Few drops Grenadine
Garnish: maraschino cherry, lemon or orange slice or wedge
 
Fill a highball glass with ice cubes; add juices, rums and grenadine. Stir. Garnish with cherry and citrus slice or wedge.
 
 
Bonnie Blue
Ice cubes
1/2 ounce triple sec
1/2 ounce sweet and sour mix
1/2 ounce Peachtree schnapps
1/2 ounce Blue Curacao liqueur
1/2 ounce Scotch
Garnish: maraschino cherry
 
Combine ice cubes, triple sec, sweet and sour mix, Peachtree schnapps, curacao and Scotch in a shaker. Shake about 10 times. Put a few ice cubes in a red wine balloon glass and strain into the glass. (Or strain into a martini glass.) Garnish with cherry.
 
 
Rhett Butler
Ice cubes
1/2 ounce sweet vermouth
1/2 ounce simple syrup
1/2 ounce fresh-squeezed lemon juice
1 to 2 ounces Southern Comfort
Splash club soda
Maraschino cherry
Lemon slice
1 teaspoon pineapple juice
 
Fill an old-fashioned glass with ice cubes. Add sweet vermouth, simple syrup and lemon juice. Add Southern Comfort and club soda.  Stir. Drop in cherry and lemon slice. Float pineapple juice on top. (“Just let it roll off your spoon,” explains Joe Connor).