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Issue link: http://read.dmtmag.com/i/458161
www.cheersonline.com 36 • January/February 2015 SCENE techniques into your drink making," says general manag- er Riley Perrin. Two of the bar's original creations remain consistently popular: The light and refreshing Juliet and Romeo combines Beefeater gin, lime, mint, cucumber and rose water. The sweet and smoky Bacon Old Fashioned stirs Four Rose bourbon that's been infused with Benton's bacon (a local favorite from Madisonville, TN) with ma- ple syrup and coffee pecan bitters. The Until Tomorrow cocktail appeals both to whiskey aficionados and newbies; it combines Old Grand-Dad 100 Proof bourbon, Lustau sherry, lime, maple syrup, Saigon cinnamon syrup and house-made chocolate bitters. And The Jennings is a fun yet brooding take on a Jack and Coke with the addition of hickory-smoked cola. The Patterson House offers two white wines and two reds by the glass or bottle, along with four sparkling wines by the bottle and one by the glass. "But our main focus is our cocktails, as that is what takes up the majority of our menu," says Perrin. Staff keeps a watchful eye on cock- tail trends across the nation, deciding how best to incorporate them at The Patterson House. "Those little changes open up doors for changing and learning new tech- niques," Perrin notes. "It's really fun to watch what's happening at the already established best bars, and learn from them and practice until you can do it all yourself." THE 404 KITCHEN Situated adjacent to the five-room 404 Hotel in a former shipping container, this 56-seat restaurant and bar offers a modern twist on European fare. The 404 Kitchen's general manager Travis Brazil heads up the bar pro- gram, which offers a Southern take on European and Continental classics. "I change the cocktail list a lot, so the popularity ranges, but whisky cocktails are always the favorites," he says. The Nearest Green cocktail ($16) pays homage to the name of the slave who taught Jack Daniel how to make whiskey. It mixes Jack Daniel's Single Barrel Tennessee Whiskey, Laird's Applejack and citrus-infused honey and is garnished with Benton's bacon. Southern Soda ($12) combines Maker's Mark bourbon with Dandelion & Burdock soda, Woodford Reserve Sassafras & Sorghum Bitters and lime. Brazil has noticed Japanese whisky getting more attention in Nashville, perhaps partly due to drinks like his Southern Pacific ($14), with Suntory Hibiki 12 Year Old Whisky, Blenheim's ginger ale and fresh orange. No matter the tipple, it's always sub- stance over style. "I never really sweat the technique—the technique should be driven by the ingredients," he says. "Substance over flair any day for me." The 404 Kitchen's intimate, six-seat bar initially brought in dinner guests who wanted to enjoy a cocktail before The 404 Kitchen focuses on whiskey and gin; it doesn't offer vodka. The Nearest Green at The 404 Kitchen.