Drink in the View (and Cocktails) at Fahrenheit
Charlotte is a beautiful city at any angle, with sky-tickling architectural wonders paired with humble rows of oaks and sycamores, but her best angle sits 21 stories high.
From the sweeping patio of Fahrenheit, the Queen City sprawls out in panoramic abundance. It’s not just the view that draws guests to the downtown favorite, but a punchy menu, too. The combination of the two make Fahrenheit the perfect place to kick back this summer, cocktail in hand.
“Many of the cocktails on this particular menu were inspired by summers in Charlotte,” says Jordan Potter, head mixologist. “The warmer weather gets the blood flowing and people become more apt to go out, have a drink, and socialize with friends and fellow patrons. These cocktails are an attempt to capture that brightness and laid-back attitude of summer. They are (mostly) easy-drinking, a touch sweet, and are all made to be very refreshing—especially when being enjoyed on our rooftop!”
Take, for example, Sarah’s Mule, made with a touch of Lemon-Lavender Sumbucha, brewed by fellow employee and Sumbucha entrepreneur Sarah North (see sidebar). “I wanted the tartness or her SumBucha to counter the sweetness of a cocktail,” explains Potter of his decision to add kombucha to the cocktail. “Mules have become very popular, but are usually on the sweeter side due to the ginger beer. So it made sense to make a variation of a Moscow Mule with her summery Lavender Lemonade SumBucha, and call it Sarah’s Mule!”
Even with the breadth of flavors and ingredients, these cocktails are all delightfully simple. “A lot of places are becoming more and more technical with their drink recipes, and while our cocktails require quite a bit of bar knowledge and skill, none of them require ten steps and none of them take five minutes to create,” Potter adds. That’s why these are the perfect summer sippers to try at home (view not included).
2 oz Dixie Vodka
.5 oz local honey
.5 oz fresh lemon juice
3 oz Lavender Lemonade SumBucha
Topped with Fever Tree Ginger Beer
Build in mule mug. Add ice, vodka, honey and lemon juice, Fever Tree Ginger Beer, and top with Lemon-Lavender Sumbucha. Garnish with a lemon wheel.
2 oz Woodford Reserve
.5 oz local honey
6 dashes Angostura Bitters
2 oz Blood Orange San Pellegrino
Add all ingredients to Yarai glass and stir for 8-10 seconds. Strain into rocks glass. Top with Blood Orange Sparkling San Pellegrino. Garnish with a brandied Luxardo cherry.