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Highball

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Highball banner with drinks in the background.

 

Sunday Funday.
16 of Atlanta’s Top Mixologists.
Brunch-Inspired Bites.

 

16 bartenders. 1 top-shelf cause. Clink, drink, win!

  • Sunday, August 11, 12:30–4 p.m.
    VIP & Sponsor access, 12 noon
    The Fairmont
    1429 Fairmont Ave NW, Atlanta, GA 30318

    Join us for the High Museum’s third fundraising mixology competition! Atlanta’s foremost bartenders will compete head-to-head with their most creative cocktails. This year’s theme is Sunday Funday, so our bartenders will be flexing their imaginations to bring you inspired brunch cocktails. The winner claims bragging rights as one of Atlanta’s top mixologists.

    Join us to sample their creations, enjoy music and activities, and vote to name one mixologist the most sensational of them all!

    Stay tuned – tickets will be available for purchase this coming June. All proceeds from Highball benefit the High Museum’s educational programs.

    Contact:
    Ariel Calliste
    Special Events Coordinator
    404-733-5307
    ariel.calliste@high.org

     

  • Our 2018 Highball winners were selected by guests’ and critics’ votes. Special thanks to Ben Yabrow, the Highball 2017 Critic’s Choice Winner, and to Paul Calvert and Greg Best, partners at the Ticonderoga Club, for joining us as the Highball 2018 critics.

    Luxury Mixologist: Randy Hayden

     

    Photo of Highball participant, Randy Hayden.

    Establishment: Nine Mile Station

    Cocktail: The Garden Gimlet
    The Garden Gimlet showcases classical bartending and fresh ingredients in a fusion of culinary and cocktail arts.

    Ingredients:

    • 2 ounces Xoriguer Mahon gin
    • 1 ounce fresh-squeezed lime juice
    • 1 ounce simple syrup
    • 4 greenhouse cherry tomatoes (plus one for garnish)
    • 6 pieces chopped celery
    • 1 rosemary sprig
    • 6 basil leaves
    • 1 barspoon extra-virgin olive oil
    • 1 large pinch kosher salt
    • 1 large pinch ground black pepper

    In a small Boston shaker, combine tomatoes, salt, pepper, olive oil, and celery. Muddle for 5-7 seconds. Add basil, rosemary, gin, lime juice, and simple syrup. Fill with ice and shake vigorously. Double strain into a coupe glass. Garnish with half a cherry tomato, a few drops of olive oil, and a sprinkle of ground black pepper.

     


    Top-shelf Mixologist: Jessica Smith

     

    Photo of Highball participant - bartender Jessica Smith.

    Establishment: Urban Tree Cidery

    Cocktail: [pronounce mil-LAH-zjay]
    This cocktail is inspired by Marvel’s Black Panther. Dora Milaje is the name of Black Panther’s all-female bodyguard detail, and this cocktail is the very definition of “sugar and spice”!

    Ingredients:

    • 1 ½ ounces Xoriguer Mahon gin
    • ½ ounce rhubarb rich simple syrup
    • ¼ ounce ginger shrub
    • ¼ ounce grapefruit juice
    • 20 drops rosemary bitters
    • Rosemary sprig (garnish)
    • Grapefruit peel (garnish)

    Add 20 drops of rosemary bitters to an empty cocktail glass and wash the inside of the glass with bitters. In a cocktail shaker, add ice and the remaining ingredients; shake vigorously for 20 seconds. Add ice to the cocktail glass and strain the shaker over it. Garnish with rosemary and grapefruit.

     


    Classic Mixologist: Vincent Dugan

     

    Photo of Highball participant - bartender Vincent Dugan.
    Establishment: Seven Lamps

    Cocktail: The Irrational
    This cocktail inspired by a scallop dish from the Jean-Georges restaurant in New York delicately balances sweet, spicy, refreshing, and herbal flavors. The rich, buttery taste of scallops cedes to the briny saltiness of capers. Before the brine can become overpowering, a finish of sweet raisins settles in.

    Ingredients:

    • 1 ½ ounces Hugh Wesley’s gin
    • 1 ounce ruby-red grapefruit juice
    • ½ ounce lime juice
    • ½ ounce simple syrup
    • ½ ounce spicy syrup
    • 5 mint leaves (use one leaf to garnish)
    • 1 medium rosemary sprig (garnish)

    In a cocktail shaker, combine first five ingredients with ice and shake well. Pour into a rocks glass topped with crushed ice. Garnish with three pineapple leaves and citrus zests.