Chef a Cito

As one of our special events came to a close, I reflected on the incredible food, wine, and entertainment the guests had enjoyed. Standing behind the bar, I overheard as Chef Joseph Lenn was asked what he drinks when he is not working? His answer intrigued me as he explained the ingredients to a cocktail he’d created the previous night. I asked Chef Lenn to join me behind the bar and recreate the cocktail. He accepted the challenge, and the “Chef-a-Cito” was born. Before the night’s conclusion, word spread about the new cocktail, and several more were enjoyed. In the following months, the new drink’s popularity began to grow. After tweaking the recipe, I now feel the balance of flavors is ready to be enjoyed by all. I’d like to introduce everyone to our newest signature cocktail, the “Chef-a-Cito.”

Chef-a-Cito
Handful of fresh garden mint
1.5 oz. Belle Meade Sour Mash Straight Bourbon Whiskey
.75 oz. Fresh squeezed lemon juice
.25 oz. Simple Syrup
Fever-tree Ginger Beer
Fresh mint topper
Lemon Peel

In a mixing tin with ice, add everything except the ginger beer and garnishes. Shake until cold, and then strain into an ice filled goblet. Top with ginger beer, and then garnish with a fresh mint topper and lemon peel.

Graham Case
Mixologist

Chef Joseph Lenn
Executive Chef of The Barn As one of our special events came to a close, I reflected on the incredible food, wine, and entertainment the guests had enjoyed. Standing behind the bar, I overheard as Chef Joseph Lenn was asked what he drinks when he is not working? His answer intrigued me as he explained the ingredients to a cocktail he’d created the previous night. I asked Chef Lenn to join me behind the bar and recreate the cocktail. He accepted the challenge, and the “Chef-a-Cito” was born. Before the night’s conclusion, word spread about the new cocktail, and several more were enjoyed. In the following months, the new drink’s popularity began to grow. After tweaking the recipe, I now feel the balance of flavors is ready to be enjoyed by all. I’d like to introduce everyone to our newest signature cocktail, the “Chef-a-Cito.”Chef-a-Cito

• Handful of fresh garden mint
  
• 1.5 oz. Belle Meade Sour Mash Straight Bourbon Whiskey
  
• .75 oz. Fresh squeezed lemon juice
  
• .25 oz. Simple Syrup
  
• Fever-tree Ginger Beer
  
• Fresh mint topper
  
• Lemon Peel
  

In a mixing tin with ice, add everything except the ginger beer and garnishes. Shake until cold, and then strain into an ice filled goblet. Top with ginger beer, and then garnish with a fresh mint topper and lemon peel.

Graham Case
Mixologist

Chef Joseph Lenn
Executive Chef of The Barn

As one of our special events came to a close, I reflected on the incredible food, wine, and entertainment the guests had enjoyed. Standing behind the bar, I overheard as Chef Joseph Lenn was asked what he drinks when he is not working? His answer intrigued me as he explained the ingredients to a cocktail he’d created the previous night. I asked Chef Lenn to join me behind the bar and recreate the cocktail. He accepted the challenge, and the “Chef-a-Cito” was born. Before the night’s conclusion, word spread about the new cocktail, and several more were enjoyed. In the following months, the new drink’s popularity began to grow. After tweaking the recipe, I now feel the balance of flavors is ready to be enjoyed by all. I’d like to introduce everyone to our newest signature cocktail, the “Chef-a-Cito.”

Chef-a-Cito
Handful of fresh garden mint
1.5 oz. Belle Meade Sour Mash Straight Bourbon Whiskey
.75 oz. Fresh squeezed lemon juice
.25 oz. Simple Syrup
Fever-tree Ginger Beer
Fresh mint topper
Lemon Peel

In a mixing tin with ice, add everything except the ginger beer and garnishes. Shake until cold, and then strain into an ice filled goblet. Top with ginger beer, and then garnish with a fresh mint topper and lemon peel.

Graham Case
Mixologist

Chef Joseph Lenn
Executive Chef of The Barn