The cocktails at Stillwaters Tavern don't have names. Among the bunch, there's the No. 4, which is their take on a classic whiskey sour, and the No. 3, their take on the gimlet.
"We don't put names on these cocktails because we want people to gravitate toward the actual ingredients," said Carolyn Tsourakis, director of beverages for 2B Hospitality, which owns Stillwaters.
The No. 4 is made with Four Roses Whiskey, lemon juice and Noval Black port, though according to Tsourakis, you can use any red, intensely flavored wine. The No. 3 features St. Petersburg Distillery Banyan Reserve Vodka, lime juice, fresh raspberries and simple syrup. You won't find any premade juices behind the bar, and the raspberries used in the No. 3 are delivered daily.
"What we're trying to do is bring a lot of freshness to everything that we do," Tsourakis said. "We're trying very hard to use locally sourced products every single time that we possibly can and we're doing all that in both of these cocktails."
Tsourakis collaborated with executive chef Jeffrey Jew, director of operations Lee Karlins and owners Robert Sanderson and Dyce Craig in developing the cocktail program.
"Our goal was to have a cocktail program that spoke to the past, and was reminiscent of old-school cocktails, but really did bring them into a newer, different time," Tsourakis said.
Monica Herndon, Times staff writer