The best drink makers across the state, from Elizabeth City to Charlotte to Morganton, give their picks for the best cocoa, cocktails and smoothies to sip this holiday season.
Top Shelf Co. owner and mixologist Justin Hazelton opened his cocktail consulting business last year in Charlotte. He helps businesses develop drink menus and create cocktails to fit the vibe of a restaurant or event. In 2021, Hazelton was named the Best of the Best Mixologist by Charlotte Magazine.
Hazelton didn’t have a mentor to teach him how to create drinks. He learned by working at restaurants, attending virtual seminars through the Tales of the Cocktail Foundation and reading “The Ideal Bartender” published in 1917 by Tom Bullock, the first African American to publish a cocktail book. “This career path chose me,” Hazelton says. “I really had a knack and a passion for it. I didn’t really have a person to guide me.”
For Hazelton the drink creation process begins by asking a few questions: What does he want to express? Who does he want to connect with? What ingredients are available?
He looks for a spirit to complement the seasonal elements in the cocktail. Hazelton follows the rules of texture and flavor, but he isn’t afraid to experiment or make mistakes. “The concept of a mixologist is someone who goes deeper into flavors,” he says.
Like Hazelton, bartenders and mixologists are rolling out the winter drink menus all over North Carolina. Meet up with friends and family to celebrate the season and taste one of these holiday drinks:
Figgin’ Genius, Alley Twenty Six
Durham
Bartender and bar manager: Claire Catotti
The Figgin’ Genius highlights Alley Twenty Six’s Fig Cocktail Syrup with Lunazul Reposado Tequila, housemade rosemary syrup, orange and lemon. 320 E. Chapel Hill St., Durham
Brazilian Christmas, Magnolia Room
Morganton
Mixologist and general manager: Taylor Keefe
If you’re familiar with the Caipirinha, you’ll appreciate how Taylor Keefe adds a twist to this classic Brazilian cocktail. Using Cachaça, muddled lime wheels, house made hibiscus syrup and cinnamon simple syrup with a lime twist and a cinnamon stick garnish, she’s created a cocktail with a pop of Christmas cheer. “We have created layers of color using the green tinted bottom and gently adding the bright hibiscus mixture,” Keefe says. 400 N. Green St., Suite A, Morganton
Cacao No Cow, Electric Garden
Elizabeth City
Smoothie Makers: Samuel Bennett and Marsharel Moore
Electric Garden created the Cacao No Cow smoothie for Elizabeth City’s 2nd Annual Hot Cocoa Crawl. It’s a plant-based drink with banana, strawberry, cinnamon, oat milk dark chocolate cacao, vanilla, dates, honey and avocado. More than 30 businesses in Elizabeth City will feature hot cocoa drinks, with and without alcohol, from Nov. 29 through Jan. 15. 608 E. Fearing St., Elizabeth City
Christmas in Cairo, The Cardinal
Boone
Beverage director: Pete Baddour
Pete Baddour’s Christmas in Cairo is an ode to his Lebanese heritage. The seasonal drink is made with bourbon, fresh lemon juice, fennel and pomegranate molasses and aquafaba (vegan) or eggwhite. Its finished with a dehydrated lemon and fennel frond garnish. The winter drink list is released on Dec. 20. 1711 NC-105, Boone
The Cinn-gria, DiVine Lounge
Southern Pines
Mixologist: Jordan Ervin
The Cinn-gria, a winter sangria, is made with Merlot, Broadslab Appleshine, citrus juice and cinnamon simple syrup. “The apple and cinnamon notes mixed with the warmth of the Merlot make this sangria taste like Christmas in a glass,” says Shannon Ervin, bar manager at DiVine Lounge. 390 SW Broad St., Southern Pines
Holiday Mule, Supperland
Charlotte
Mixologist: Colleen Hughes, named “Cocktail Guru of the Year 2022” by Esquire
With its Holiday Mule, Supperland adds a twist to the OG, Moscow Mule. This version includes vodka, orange liqueur, cranberry, lemon, anise syrup, ginger beer, fresh rosemary, fresh cranberries and a little holiday magic. The Holiday Mule is served on draft at all the Tonidandel-Brown restaurants in Charlotte: Ever Andalo, Growlers Pourhouse, and Haberdish. 1212 The Plaza, Charlotte
Last Light, Leah & Louise
Charlotte
Bar manager: Kayleigh Williams-Brown
Inspired by seasons changing, Last Light is made with Bacoo 8 Year Rum, heavy cream (substitute with coffee creamer or non-dairy milk), whole egg, sugar and fresh grated nutmeg. Camp North End, 301 Camp Road, Charlotte
Mulled Old Fashioned, Weldon Mills Distillery
Weldon
Head mixologists: Kaleigh Davis and Brianna Neville
Making this classic cocktail even better with Soldiers Cut Bourbon, infused with mulling spices, red wine cardamom simple syrup, aromatic bitters, ginger bitters, orange zest and a rosemary sprig. 200 Rockfish Dr., Weldon
Salted Caramel White Russian, Snap Dragon
Burnsville
Bartender: Joe Minnich
This sweet and salty drink is made with butterscotch schnapps, vanilla vodka, Kahlua, and cream and served in a salt rimmed glass. 107 Town Square, Burnsville
Snowflakes on the Beach, Ginger Fox
Winston-Salem
Bartender: David Bowen, North Carolina Restaurant and Lodging Association Mixologist & Distillery of the Year, and Maddie Fox
Snowflakes on the Beach is featured on Ginger Fox’s Nutcracker-themed holiday cocktail menu. “It’s a wintry cocktail mashup of a margarita and a pina colada with blanco tequila, overproof rum, housemade cinnamon coconut cream, pineapple, lime and a dash of blue curacao,” David Bowen says. 400 W. 4th St., Winston Salem
