Back Down South

Fulton & Roark

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I came across Fulton & Roark in a menswear shop a few years ago. I was instantly attracted to the packaging – the sleek design, the weight to it, and of course, the scents. All four of them. And I’ll be honest, I’m a tough woman to impress with cologne. Mark’s worn the same few as long as we’ve known each other, and I own only one perfume.

The Winston-Salem based company touched base recently and I was really excited to partner up to share their products with y’all, in case you’re not familiar. Here’s a brief introduction to their story and products, just in time for Father’s Day!

Founders:
Allen Shafer & Kevin Keller

Raised in:
Dallas, TX (Allen) and Atlanta, GA (Kevin)

Lives in:
Winston-Salem, NC

Tell everyone about the company:
We’re a men’s grooming company that is built around the way men operate. While that sounds like marketing speak, we really mean it. More than ever, men are really receptive to the idea of taking good care of themselves. But as we were getting started, we noticed that most of the companies out there were really just re-purposing women’s products that have been on the market for years or doing exactly the same thing that has been in the men’s grooming world forever. We’re trying to do a little more than that, by taking a couple of steps back, and thinking about how men get ready, and trying make products around their specific needs.

Why solid cologne:
This was our first product, because in a lot of ways, I think it’s the product that is in the most dire need of improvement. I’ve always really been a cologne fan, but trying to get a glass bottle of super-intensely scented liquid through the airport, in and out of your gym bag, etc. is a ridiculous process. It only takes one broken or leaky bottle in your life (especially if you’re away from home and smelling like “that guy”)  to consider swearing off cologne entirely. Then there’s the application itself…that balancing act of smelling too strongly and not smelling at all. So, a solid, super-concentrated wax-based cologne in a metal container that can fit in your pocket solves a lot of those problems. You apply just a little to your pulse points, and you’re good. Plus, we designed the container so that it can go anywhere, from your dopp kit to a pair of dress pants (which makes for easy re-applying wherever you are).

And your other products:
From there, we launched several more products aimed at making getting ready for a guy a much more enjoyable experience. We’ve put out an ultra-slick shaving cream that hydrates your skin while you shave, which means your skin actually feels better after you shave. We launched a bar soap that has Moroccan clay and oatmeal flour to gently exfoliate your skin whether you use it with or without a washcloth. Most recently, we have launched individually packaged aftershave wipes which soothe and tone your skin after shaving…or actually anytime you’re need a little refresher. They feel nice and cool against your skin and have just the right amount of liquid to do the job. Looking ahead, we have a few more things in the works that we’re really excited about. Our plan is to keep creating products that are innovative in their own ways to make a guy’s grooming ritual a pleasure.

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Cologne fragrances:

  • Clearwater (Mark & Caroline’s favorite), reminiscent of the Clearwater River in Washington state, rushing from the Olympic Mountains toward the sea. Madagascan Geranium and Oak Moss complemented with notes of fresh water.
  • Hatteras, named for Hatteras Island, a long thin island that stretches for nearly 50 miles known for being a fisherman’s paradise. Fresh and green with light spice.
  • Tybee (Allen’s favorite), named for Tybee Island off the coast of Georgia known for its lack of pretense. A brisk white musk accented with rosewood and cedar.
  • Shackelford (Kevin’s favorite), named for the Shackleford Banks – part of North Carolina’s famed Outer Banks. A sophisticated blend of sandalwood and warm amber.
  • Ltd Reserve #2: Escalante, named for the incredible collection of rock formations in Southern Utah. Haitian Vetiver and Italian Bergamot.

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With Father’s Day coming up, Fulton & Roark are extending a 15% discount for all products.
Use code BDS15 at checkout!

Derby Weekend

What a weekend in Louisville! It was most of our first visits to the city, other than Will (leading us around in the first photo below) who was raised there. His family welcomed our group in and treated us like royalty. We arrived on Thursday night and played tourists until Saturday when we crushed Kentucky Derby 142. It was everything we dreamed of and more. Here are some highlights from our epic and unforgettable weekend with some of the best people in the world.

First stop, Butchertown Grocery for cocktails. Recommended: Between a Pawn and a Chapel – their twist on an Old Fashioned, and the Heart Attack & Vine – their twist on a Negroni. Three words to sell you on that one…bacon-washed Campari. I regret not ordering three.derby02CAR02879

Will has made me an “Old Fo” fan because of his love for it. I had to snap him in front of this painted wall we walked past on our way to dinner at Mussel & Burger.CAR02849

Mark and Tig on the Big Four bridge to Indiana.derby01

Mark was a kid in a candy shop at the Louisville Slugger Museum. Here, he’s holding one of Jeff Bagwell’s bat because Go ‘Stros.CAR02898CAR02899CAR02901derby03

Will’s family cooked us a massive feast on Friday evening complete with killer Mint Juleps.CAR02926

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Surprise “Swag Bags” gifted to us by Will’s mom. Mini Woodford Reserve bottles and bourbon balls, pristine Kentucky Derby 142 glasses, Weisenberger’s cornbread mix, Bauer’s Modjeskas, and the cutest Mint Julep recipe towels. Mom goals!CAR02936derby05CAR02963

KENTUCKY DERBY 142! Go time. CAR02964

The boys after fueling up for Derby with brunch at Louisville Country Club. derby06CAR02981CAR02986

Even better than expected.CAR02998CAR03010

Mark’s Derby attire: Montecristi Panama hat, Ray-Ban sunglasses, SuitSupply suit, TRIO shirt, Bows & Ties knit tie, Tie Bar pocket square, Allen Edmond wingtips.

Caroline’s Derby attire: Fascinator found at Lakewood 400 Antiques Market, Endless Rose dress, Vince Camuto wedges.

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Will requests all portraits of him are in black & white, to which I always oblige.derby07

Will’s Derby attire: Ray-Ban sunglasses, Brooks Brothers jacket, tie, pocket square, shirt and pants. He’s a simple man.

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Sarah’s Derby attire: Aniwon Sinamay fascinator, Gap dress, J. Crew necklace, Me Too wedges.

Matt’s Derby attire: Ralph Lauren bow tie, $4.25 thrifted blazer, J.Crew shirt, Old Navy pants, Johnston & Murphy loafers.

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The hat that Matt wore in the afternoon was given to him by his customer Marjorie whose late husband wore it to the Derby 30 years ago. I love that.derby11CAR03056CAR03042CAR03120CAR03124derby12derby13

Tig’s Derby attire: Fascinator from Etsy, Ray-Ban sunglasses, Pink Tartan dress.

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And of course, snaps to Snapchat for all the fun filters. derby15

What a day in a crowd of 167,277 – the second largest in Churchill Downs history. Nothing like crossing things off the Bucket List.

Ryan Nettleton

ryannettleton-004Photographed in Roswell, GA

Raised in:
All over Georgia

Lives in:
Roswell, GeorgiaFavorite southern based company at the moment:
Sid & Ann Mashburn.

Tell everyone about American Field:
American Field is an experiential consumer marketplace that features premium American made products. Some of the brands and products you’ll see at AF include menswear, womenswear, skin care and grooming, home goods and outdoor gear. American Field is a consumer event so we’re open to the public and anyone and everyone is welcome. We believe the consumer is growing more and more aware and knowledgeable about what they buy so when they shop at American Field they can rest assured they’re buying the best in American Made goods.


Now would ya look at that:
Meet Ryan, Director of Events at American Field. He basically has my dream job and became an instant friend when we met for coffee at Roswell Provisions. He’s wonderfully genuine and kind and I’m thrilled to watch him soar in his new role with a great mission. The Pop-Up Market is heading down south to Atlanta and Nashville in November.

Col. Littleton

col-lit001Photographed in Woodstock, GA

Raised in:
Spring, Texas

Lives in:
Jasper, Georgia

Biggest food surprise of the year (so far):
Killer lobster rolls in Woodstock, Georgia! Who knew? My buddy Anna (who snapped this photo) and I went to Truck & Tap for daytime beers and figured we’d grab a bite at whatever food truck was there. Tasting Maine? We were both hesitant but figured we’d give it a shot. Y’all, it was seriously fantastic. If you’re in the Atlanta area, check ’em out and try to cross their path for a roll. I went with a ‘picnic style’ roll and it was a great decision.

Now would ya look at that:

Drink This – Menta Julep

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It’s Derby week! And we’ll be there! Yup, it’s our first time going to the Kentucky Derby and we’re so pumped. Naturally, Mint Juleps are on the mind and making quite a few cocktail hour appearances on our porch. I thought it’d be fun to give one a twist with Fernet Branca Menta. Based on the same recipe as Fernet-Branca (which includes an assortment of 40 herbs, roots and spices), Branca Menta adds to the equation more sugar and “the finest peppermint essential oil in the world.” The twist works, making a boozier Mint Julep. Replacing the muddled mint for the cocktail’s flavor, the Branca Menta adds a bitterness with its heavy mint essence and of course, more alcohol with its 60 proof.

Pour all ingredients into a Julep cup and fill with crushed ice (get a Lewis bag if you don’t have one). Garnish with fresh mint sprig.

 

Styling by Candice Lorraine

Drink This – Maple Bacon Old Fashioned

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The Drink: A Maple Bacon Old Fashioned…the easy way, thanks to PROOF. A few years ago on our first Drink This Takeover, Jamie and I made a Chocolate Bacon Old Fashioned using the Fat Washing method to infuse the bacon flavor. Not too hard, but not near as easy as opening a bottle of syrup and stirring up a complex cocktail in less than a minute. Enter PROOF Syrup, created by the talented bartenders at The Pinewood in Decatur, GA. They carry a Traditional Old Fashioned, Pecan and Maple Bacon. I went straight for the Maple Bacon. It’s made by combining hickory smoked organic cane sugar with our unique blend oleo saccharums. They then mix in smoky bacon and rich, authentic maple syrup. I opted to add a tad more Rye to mine to take away some of the sweetness, letting the drink leaves more of that smoky flavor on my palate after each sip. Overall? Very impressed.

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  • 2 oz Rye – I used Old Overholt and made it with 2.5 oz
  • .5 oz Maple Bacon PROOF Syrup
  • Candied bacon for garnish – cook bacon in skillet covered in brown sugar. 

In a mixing glass, stir the Rye and Syrup.
Strain into a rocks glass over a large ice-cube. For clear ice at home like ours, get yourself a Neat Ice Kit. Garnish with the delicious candied bacon on a pick if you can hold out from eating it all. 

The Glass: Marquis by Waterford Double Fashioned glass.

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Order PROOF! Use code BACKDOWNSOUTH for 20% off for the next two weeks. Each bottle makes 32 cocktails, so get to drinking.

 

Styling by Candice Lorraine

Hunt Revell – Seabear

huntrevell 008Polo shirt, a birthday gift from an old friend. On regular Tiki Night rotation.

And now, our last post from the epic day of drinking through Athens last month (see Part I and Part II). It was the perfect finale at Seabear with Hunt Revell, leader of the Bar Team. We posted up at the bar and wound down with beach vibes, my favorite Negroni Slushy (okay, fine, I had 2 of them), mini lobster rolls and a Manchester United game on (go Red Devils)!

Raised in:
Augusta, Georgia

Lives in:
Athens, Georgia

How you landed at Seabear:
I worked at 5&10 out of college, bussing tables, expo-ing, serving, and finally bartending. Then I helped open The National in 2007 as a bartender. After that, I moved to New York for a few years. When I came back to Athens, I was back at The National and eventually took over the bar at Seabear last year after a few people moved on.

Favorite cocktail on your current menu:
Probably the Fish House Punch. It’s an old-style drink, coming out of Philadelphia as early as the mid-18th century but popular during most of the 19th. Our version includes green tea with the usual dark rum, cognac, peach brandy. Add fresh citrus, sugar, and sparkling wine, and the party is on!

Guilty pleasure drink of choice:
Vodka, soda, lemon. It’s just clean and crushable and the hangover is nil.

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Professor Seagull:

I found the basis for the recipe in a down-the-rabbit-hole search for old Tiki cocktails (we do a Tiki Night and in general run a rum-heavy, beach party-vibe bar as much as possible). I’d been making some house coconut rum because most of the stuff you can buy is just too sweet and syrupy, and I wanted to find a drink to use it on. The drink I found was called “The Professor” and was apparently named for the Professor on Gilligan’s Island (which I think is awesome). It was equal parts coconut rum, white rum, banana liqueur (which we also make in house) and orgeat. We tweak it by adding toasted pecans to the usually almond-heavy orgeat, and I altered the name to reflect one of my favorite stories about a raving genius who roamed the Bowery of New York and claimed to understand the language of seagulls, a story written by Joseph Mitchell called “Professor Seagull”. I highly recommend the story, and the drink isn’t bad either.

Note: get that sexy pineapple tumbler on Huckberry.

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Negroni Slushy:
Since a Negroni is normally straight alcohol (equal parts gin, sweet vermouth, and campari), we had to add a little sugar to make it freeze.  We do this with orange juice (orange peel being a common garnish for Negroni) and a little simple syrup.  It’s so bitter and refreshing and it kind of has a cult following here in Athens.

Ryan Sims – 5 & 10

sims2 J. Crew sweater, Levi’s shirt and 511 jeans, Topman boots

Up next in our Athens bar crawl series, Ryan Sims, Bar Manager at 5 & 10. Let’s get right to it.

Raised in:
Marietta, Georgia

Lives in:
Athens, Georgia

How you landed at 5 & 10:
This is my second stint here. I began as a part-time busser, then a host, then a waiter. Then, seemingly out of nowhere they put me on as an expediter – which was pretty crazy. However, that got me in the kitchen which unlocked a whole new world for me.  I began coming in off the clock to learn how to cook and eventually asked the executive to work full-time in the kitchen. I learned all the stations and eventually was a bit of a junior sous chef. I left a year or so later to pursue restaurant work in New York only to return a year later. I worked at Seabear for a while and then moved back to 5 & 10 this past September.

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Favorite cocktail on your current menu”
“Firmino’s Familiar.” Blanco tequila, Strega, blood orange juice, lime, agave, and saline solution. It’s very refreshing and has a gorgeous color.

Your go-to beer order:
Anything from Creature Comforts. Those men and women are inspirational and their beer is fantastic. I’ll never turn down a Mexican lager, either.

ryansims 002Moonlight Through the Pines:
I knew I wanted a refreshing rye cocktail on the menu. The pastry department had some really nice Honeycrisp apples so I immediately thought to put the two together. I think it really found it’s identity once I added some Zirbenz Stone Pine Liqueur.  All that was left to do was to brighten in up so I added lemon juice for freshness and Dolin to calm the heat of the rye. People drink through this one pretty quickly.

1.5 oz Rye whiskey – I like Templeton
3/4 oz Dolin Dry Vermouth
1/2 oz fresh lemon juice
1/2 oz simple syrup (1:1)
1/4 oz Zirbenz Stone Pine Liqueur
1 cheek of Apple, roughly chopped (with a few slices reserved for garnish)

In a shaker, muddle a few apple chunks with lemon and simple syrup.
Add the rest of the ingredients.
Shake for just a few seconds and strain into a double rocks glass and fill with ice.
Garnish with a few thin apple slices.

ryansims 003ryansims 007The Nostrand A:
This is named after the Subway stop closest to my apartment when we lived in Brooklyn. It’s basically a classic Brooklyn with a few small modifications. First, a true Brooklyn uses Amer Picon, which is all but impossible to find in the states. I substitute Amaro Montenegro or Amaro CioCiaro. Second, I add orange bitters. Matt McFerron over at Old Pal makes amazing bitters so I’m using those. He calls them Buster’s Bitters. The only other difference is that I change up the ratio slightly.
1.5 oz Bonded Rye (Rittenhouse or Col. E.H. Taylor does the trick)
 
Stir with ice for 20 seconds, or as long as it takes you to sing the chorus to Taylor Swift’s “Shake it Off.” Strain into a chilled cocktail coupe and garnish with brandied cherries.

St. Paddy’s Giveaway – Sempli Glasses

Happy St. Patrick’s Day! Or, for the majority of people, A Great Day for Drinking Beer!

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We’re celebrating with an Instagram giveaway from Huckberry + Sempli with one of their gorgeous Monti-Tasting Sets! Founded by Swedish designer Daniel Semararo in 2011, they’re the perfect glasses for your favorite craft beers. The Monti-Taste Set includes four glasses specifically designed to enhance the effervescence and flavor profile of the beers they hold: IPA, Pilsner, Pint (16-ounce) and 12-ounce brews. Glasses just seem to get even more extravagent and cool each year. Who knew that there were even Viking horn cups that you can drink your favourite beer from, all from alehorn.com? Regardless, if you’d like to enter, follow the steps below.

TO ENTER:

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Here’s some love for the beers we filled ours with and shared with friends last night:

 

Michael Clancy – The National

thenational 004Fred Perry shirt, J.Crew jeans, beat-to-hell Redwing boots

A few weeks ago, my buddy (and amazing photo stylist) Candice and I went to Athens for an epic day of bar hopping and photographing. We hit up 3 of our favorite spots and had the great pleasure of chatting it up with their bartenders and getting recipes to share. Over the next few weeks, I’ll be sharing their short interviews, photos and cocktail recipes with y’all from the Classic City.

First up, Michael Clancy, Bar Manager at The National.

clancyMamiya 645 on Tri-X 400 film

Raised in:
Long Beach, New York

Lives in:
Athens, Georgia

How you landed at The National:
I had been working behind the bar at Farm 255, a local favorite farm-to-table restaurant. When Farm 255 sadly closed its doors, I was hired to bartend at The National by Jessie Merriam, the General Manager at the time. Shortly after, two of my co-workers from Farm 255 opened Old Pal, a cocktail driven bar in Normaltown. They hired me too, and for a while there I was working seven days a week between Old Pal and The National. When The National guys opened Seabear Oyster Bar in 2014, they asked me to take over managing The National’s bar. I’m grateful to have a great job with pretty much limitless creative freedom.

Favorite cocktail on your current menu:
Probably the Dubai Mai Tai. The National is a Mediterranean inspired restaurant, and that influence is infused into my take on this classic cocktail. We make a pistachio orgeat and mist fragrant orange blossom water over the drink. It’s Smith and Cross Navy Strength rum, Appleton Estate rum, Rhum Clément Creole Shrubb, Gran Classico, Pistachio Orgeat, lime juice, saline and Orange Blossom Water.

If you could only drink one Spirit for the rest of time, what would it be:
I’d happily drink Campari on the rocks. Not sure how my teeth would feel about that.

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The Athena Colada:
I can’t remember exactly how I got there but basically, one night at the bar, while drinking Creature Comforts‘ Athena, I jokingly asked what an “Atheña Colada” would be like. Then I started actually trying to figure out what that could be. Athena has a lot of tropical pineapple notes. Once I came up with the recipe, I thought it could be cool to come up with a few drinks inspired by Creature Comforts beer. I ended up creating 3 original cocktails, and we hosted a dinner with Creature Comforts serving all three cocktails with food pairings. It turned out great!

2 oz coconut milk
1.5 oz Athena Syrup (1 can of Athena + 1 cup of sugar reduced on low heat by about 1/3)
1 oz lime juice
3/4 oz. Cruzan Aged Rum
3/4 oz. Plantation Pineapple Rum

Shake and strain over crushed ice.
Garnish with mint bouquet.

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White Negroni:
After the Atheña Colada, I wondered how to make cocktail with Creature Comforts Tropicália IPA that would go beyond just pouring some beer in a cocktail. The solution was to make a tincture using all three of the hops varieties that give Tropicália its signature bitterness. It’s flavors remind me of Suze (a floral gentian sporting heavy bitters) and gin, which made me think White Negroni. The Tincture is really potent so I only use a couple of drops. Hops can fuck you up.

3/4 oz Plymouth Gin
3/4 oz Manuel Acha blanco vermouth
1/2 oz Suze
2 drops hops tincture (hops covered in grain alcohol for a few days and then strained off)

Stir and strain into frozen rocks glass.
Mist with Laphroaig 10 year Scotch from atomizer bottle.

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