Happy Monday, Happy Hour Explorers. This week I would like to introduce you to one of my favorite fancy bars, Chive.
Happy Hour at Chive is Monday through Thursday, 5-7 pm, $2 off cocktails and appetizers.
This seafood restaurant is Prohibition era themed, harking back to the decadence of the roaring Twenties. While I am not a seafood kind of girl, the bar here is fantastic, and the bartenders know their craft. If you are in need of a good cocktail, but don’t know what that drink might be, go into Chive, tell the bartender your other favorites, and he’ll probably be able to come up with something you’d like. This is my favorite trick in any bar, in any town. I’ve been introduced to some spectacular cocktails that way.
They also serve wine and beer, but in my opinion, when the drink list includes some great Prohibition era cocktails (there are many, many ways to drink gin), why get a glass of something you can find in a bottle?
Chive is a part of the Savannah restaurant group Ele and the Chef, who also run Ele, The King and I, Tangerine, Flying Monk, and the newest effort, The Vault.
And your recipe for this week is The Bohemian, a Prohibition era cocktail that is crisp (great when the heat index is over 100 degrees), but still well-balanced and not too sweet.
- 1 oz gin
- 1 oz St. Germains Elderflower
- 3/4 oz grapefruit juice
- 1 dash of Peychaud’s Bitters
Combine in shaker over ice, shake, strain into the nicest glass you have because you’ll feel stylin’ after this one.
Because I forgot to take a picture of this particular drink when I ordered it Saturday, I instead leave you with an excellent history of the gin cocktail website instead. Modern-day bartending was invented by an American, Jerry Thomas, which sounds about right. Part inventor, part showman, part pharmacist, the American bartender is a man to know.