Tracy Ardoin-Jenkins, Nicky’s Coal Fired, Nashville
Which classic cocktail is the most underrated?
I think one of the most underrated cocktails is the daiquiri. Never behind my bar, but I think by the drinking public at large. There are so many simple modifications you can make to a daiquiri to make it new and fresh (different rums, different syrups) while still keeping it simple and true to form. Plus, it’s the absolute best to share with friends at your bar as a shooter. We call it a “snaquiri”!
What kind of flavors inspire you most?
I’m always most inspired by the flavors of the seasons. Just like in seasonal cooking, in winter, I tend to lean toward darker, richer flavors with accents of baking spices, while in the spring and summer, I tend towards lighter and brighter ingredients and accent with fruity, floral, and herbal flavors. I always like to see what I can do with whatever kinds of local produce my chef is getting in!
Choose a drink to match with pork – and why?
I think Sherry is fantastic with pork! Something dry and nutty like an Amontillado would be lovely on it’s own with a rich pork dish, but I have a stirred cocktail on my list called the “Sherry Amore” that goes so, so perfectly with a charcuterie plate of cured pork. It’s made with dry and bianco vermouths, Kronan Swedish Punsch, and Lustau East India Sherry.