Greetings from Carrboro,
Essentially, there were only two. For a dollar more, true bourbon drinkers could order either of two upgrades – Maker’s Mark or Wild Turkey – rather than drink the standard pour of Jim Beam from the rail. Simple. And, true, their cousins from Tennessee, Jack and George (Daniels and Dickel) had their fans but the upcharge was only 50 cents. The remaining stock of whiskey in North Carolina restaurants circa 1990 was primarily scotch and the few brands of Canadian whiskey that had held onto their popularity after spilling over into the US just after Prohibition.
You could call it the country club effect – 7 & Seven. CC & soda. Jack & ginger. Working in a restaurant you had to know the codes for all the various highballs. No question. But cocktails were a completely different story. I was flummoxed the first time someone asked me for a “perfect” Manhattan. I think my response was, “I’ll do my best.”
The world of whiskey has changed a wee bit since then. A quick search says there are now 809 whiskey distillers in the US. In 1990, there were a little more than 30. And today with so many different whiskey-fied cocktails, where the hell to begin? Or, perhaps more importantly, why?
On Friday, October 13th, we’re tossing a life preserver out to anyone struggling in this vast sea of American whiskey. Matt Musick from Baltimore’s Sagamore Spirit will guide us through their crackerjack lineup of American Rye Whiskey from their signature Black Manhattan all the way to their magnificent 8 year. The bar team at Atlas and Acme are big fans of each of their whiskeys and think you will be, too. Rest assured, Matt knows his stuff. We’ll get started at 5:30 @ Atlas, our cocktail bar right up the road with tasty snacks provided by Acme. Tickets are $40. We promise that it’ll be a helluva lucky start to the weekend, to say the least.
Speaking of luck, over the next 10 days, anyone purchasing one of the remaining tickets to Salt & Smoke will receive an exclusive Salt & Smoke 2023 Yeti Rambler Colster to keep that can of beer cold after work or that grapefruit LaCroix chilled when you’re on the way. There are a very limited number of these Yetis available. And when they’re gone, they’re gone. Hard to believe but Salt & Smoke VIII is officially only one month from today. Oh, boy. It’s going to be an amazing day of food, music, and friends. I hope that you can join us.
This weekend @ Acme: The Acme tomato plate. Shooting Point Oysters on the half-shell. Pan-seared sea scallops. Acme Smashburger. Martha’s chile relleno. Blackened salmon. Acme cornbread. Smoked fish dip. Southern tomato pie. September succotash. Salade Nicoise. Cast-iron pork chop with corn pudding. Pan-seared mahi-mahi. Acme honey pie with preserved plums. So many cocktails. Acme wedge salad. Forever roasted pig. Okra gumbo. Acme pimiento cheese. Scuppernong pie. Fried oyster po’ boy sliders. Great wines. And perfect weather to boot.
It’s pretty great to be right here, right now.
Well, that’s all the news from Carrboro. The staff at Acme look forward to serving you soon.
The Staff at Acme