I feel like I’m slacking a bit this week-way too much time socializing, and not enough time blogging. But hey, that’s what it’s all about, right? Eat. Drink. Smile. Just practicing what I preach.

In the past week, I’ve been to The Patterson House three times. On my first of these 3 visits, my friends and I were fortunate to get some talk time with Toby Maloney, one of the masterminds behind the bar. We pelted him with questions and he gave us lots of behind the scenes scoop, as well as a quick lesson on how to make bacon bourbon. The Bacon Old Fashioned is a drink that I had not yet been brave enough to try on previous visits, so Toby gave us each a complimentary tasting of the bourbon. I dig it. Of course, I grew up in Kentucky, so I’m a bacon and bourbon kind of girl.

Last night when we were in, Toby offered up a special drink not listed on the menu that was featured earlier this week in the New York Times article Refreshing by Definition. As if their Pimm’s Cup isn’t delicious enough, they add ginger syrup to it, throwing it completely over the top.

Pimm’s Saigon (As featured in The New York Times)

Adapted from Toby Maloney, The Patterson House, Nashville

2 cucumber slices, about 1/4-inch thick
Half a strawberry
4 mint sprigs
1 ounce Pimm’s No. 1
1 ounce gin
2 1/2 teaspoons ginger juice (see note)
2 1/2 teaspoons simple syrup
1 1/2 tablespoons lime juice
Club soda or seltzer.

1. With a muddler or a wooden spoon, crush cucumber and strawberry half in a cocktail shaker. Add 3 mint sprigs and press them gently.
2. Half fill shaker with ice and add Pimm’s, gin, ginger juice, simple syrup and lime juice. Shake vigorously, strain into a tall glass over fresh ice, and top with soda or seltzer. Garnish with remaining mint sprig and serve with a straw.
Yield: One drink.
Note: Ginger juice is sold at many juice bars and health food stores.


Then for my final drink of the evening, the very intuitve bartender hooked me up with another “off menu” cocktail- The Rangoon Fizz. Seriously, could he know me any better? He nailed it. Gin, Ginger, Lime, Mint and Tonic. Imagine the best mojito you’ve ever had, then top it off with that spicy ginger syrup. Done. My new favorite summer refreshment.

If you live here in Nashville and you haven’t darkened the door of The Patterson House yet, shame on you! You are truly missing out. So go, go now! (and ask for these secret drinks!)

The Patterson House
1711 Division Street
Nashville, TN 37203
(615) 636-7724
http://www.thepattersonnashville.com/

Photo Credit: teamperk on flickr

2 Responses to “Patterson House in the New York Times”

  1. 1

    Erin — June 26, 2009 @ 3:27 pm

    GAAAAHHHHH! I'm finally going tonight! I can't wait! I'm so jealous you get to go so much!

  2. 2

    KMAYS — June 27, 2009 @ 8:28 pm

    Ooo the Rangoon Fizz sounds like my kind of drink as well. Next time we go, I'll have to remember to ask for it.

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