Fall is among us. Just look around for evidence — the changing leaves, earlier sunsets, and, yes, even cocktail menus. Luckily, Cannon Green is prepared for autumn with all new cocktails, including two different but equally delicious options: the King’s Harbor Cocktail and The Tin Grouse.Helping ease our sorrows over another summer gone, the King’s Harbor Cocktail subtly transitions us from beach days to boot weather. Think of it as a fall margarita. The perfect combination of charred pineapple with apple cider vinegar, honey, jalapeño, bitters, lime, and Red Harbor Rum. The flavors meld, creating an aromatic and delectable sipper. And while one can make it at home, the concoction does require some time and effort. Or you could cozy up to the bar at Cannon Green and let the experts do the work for you. Who really wants to char their own pineapple?The second heartier elixir is one that warms from the inside out: perfect for the cooler fall days when you still want to partake in outside drinking on a patio. (Hint, hint, Cannon Green has a pretty amazing courtyard perfect for cooler temperatures).The Tin Grouse features maple syrup and thyme mixed with Tincup whiskey, Dolin Blanc vermouth, Lemon Olio by Tippleman’s, and a floater of Famous Grouse. And to up the ante, you can make a honey and thyme ice cube by freezing .25 parts honey and .75 parts hot water with four to six tripped sprigs of thyme. Sound like it’ll pack a wallop? Not so, thanks to the expertise of Cannon Green bar staff. The maple syrup and thyme sweeten the potent brew to make it sippable, cozy, and delicious.
Head to 103 Spring St. to try these or any of Cannon Green’s new fall cocktails — and then try and match the perfection at home using the recipes below. Cannon Green is open Tues.-Sat., 5-11 p.m. and Sun., 11 a.m.-3 p.m. For more information, call (843) 817-7311 or visit cannongreencharleston.com.
The King’s Harbor
(serving size | 1 cocktail)
2.5 oz Red Harbor Rum
1.5 oz Charred Pineapple – Honey – Apple Vinegar Shrub (See recipe below)
.5 oz Fresh lime Juice
2 Dashes of Angostura Bitters
.25 oz Jalapeño Syrup
1/2 pineapples skinless and coreless to make 3 oz. juice
1 oz Honey (diluted with .5 oz of Hot Water)
.75 oz Apple Cider Vinegar
Method for the Shrub
Grill and char the pineapple. Take the charred pineapple. Take charred pineapple pieces and puree them and strain through chinois to extract 3 oz. of pineapple juice. Add diluted honey and apple cider vinegar and stir.
Method for the cocktail
Shake all ingredients + strain into coupe glass.
The Tin Grouse
(serving size | 1 cocktail)
2 oz Tincup Whisky
.75 oz Dolin Blanc vermouth
.5 oz Lemon Olio by Tipplemans
.25 oz Maple Syrup
.25 Famous Grouse (Floater)
Sprig of Thyme
Shake Tincup, Dolin, Thyme, Olio, and Maple. Strain on top of a large ice cube and serve with Famous Grouse floater on top and a long charred twist of lemon.
and Sunday Brunch, 11 am – 3 pm. Reservations are recommended.
Cannon Green Charleston
103 Spring Street | 843.817.7311
Cocktail photos by Ali Kletecka | Grove Aesthetic