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Shaken, Stirred and Southern: 5 Charleston cocktails with local flair

  //food-wine.news-articles.net/content/2025/09/14 .. ern-5-charleston-cocktails-with-local-flair.html
  Published in Food and Wine on Sunday, September 14th 2025 at 7:16 GMT by Post and Courier
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Charleston’s Local Flair on a Glass: Five Signature Cocktails That Capture the Lowcountry Spirit

When you think of Charleston, the image that usually comes to mind is cobblestone streets, ante‑bellum architecture, and a culinary scene that leans heavily on seafood and southern comfort. Yet the city’s bartenders have taken that same “low‑country” sensibility and distilled it into a handful of drinks that feel both familiar and brand‑new. In “Shaken, Stirred, and Southern: 5 Charleston Cocktails with Local Flair,” the Post & Courier explores five signature cocktails that showcase Charleston’s craft‑drink culture, local ingredients, and the personality of the bars where they’re born.

1. The Charleston Sour – A Sweet‑and‑Sour Southern Twist

The Charleston Sour was first served at the historic The Deadly Sweet (now closed but still a legend in the city). The drink is built on a simple foundation: a 2‑part whiskey, a dash of fresh‑pressed lemon juice, and a 1‑part sweet‑and‑spicy simple syrup. What sets this cocktail apart is the syrup’s infusion of charred ginger and local honey, giving it a smoky sweetness that pays homage to the city’s love of fire‑pit cooking.

The bartender behind the original was Mikael L., who grew up in a family of honey producers in the nearby marshlands. In the article, L. explains that the honey “captures the essence of the lowcountry in every sip.” He also notes that the drink is a nod to the city’s historic “sour” cocktails that were staples in Charleston’s 19th‑century taverns. The Charleston Sour is now a staple at Mammoth (a contemporary bar that carries on L.’s legacy) and can also be found in The Southern Bar & Kitchen, a newer establishment that prides itself on local ingredients.

2. The Island Breeze – A Tropical Tribute to the Coast

Next up is the Island Breeze, a gin‑based cocktail that harks back to the old Charleston “cocktail bar” tradition. The base spirit is a single‑barrel, South‑Carolina‑made gin that’s infused with lemongrass and sea salt during the distillation process. The drink is topped with a splash of fresh pineapple juice and a dash of agave nectar, finished with a splash of orange bitters. The result is a light, citrus‑forward drink that mirrors the breezy feel of the city’s shoreline.

The recipe’s creator, Lydia Torres, works at The Southern Bar & Kitchen and grew up in a family that grew heirloom tomatoes and cucumbers along the coast. Torres talks about how the island breeze cocktail is meant to be a “glittering, beach‑y experience that captures a summer evening in Charleston.” The cocktail is a favorite on the bar’s patio, which overlooks a small pool that reflects the low‑country sun.

3. The Blackened Margarita – A Southern‑Spiced Twist on a Classic

The third cocktail takes an unconventional approach to the classic margarita by adding a pinch of smoked paprika and a splash of aged tequila. The base is Patrón Silver, but the bartender adds a small amount of sour cherry liqueur to balance the smoky notes. The finished drink is served with a rim of salted cucumber and a twist of lime.

This concoction was first created by Javier Garcia at Mammoth, a bar that’s a favorite for both locals and tourists. Garcia grew up in a small town in Texas and later moved to Charleston, where he was inspired by the city’s love for fire‑pit cooking. In the article, Garcia explains that the blackened margarita is “a homage to the southern tradition of adding heat to your drinks.” It’s now a popular item on the menus of The Deadly Sweet (the original bar) and Mammoth.

4. The Sweet & Smoky – A Lowcountry‑Inspired Old Fashioned

The Sweet & Smoky Old Fashioned is an absolute show‑stopper for any cocktail lover who’s looking for something that’s distinctly Southern. The cocktail is built on a base of Bulleit Rye and a splash of smoked maple syrup that’s made from local maple trees. The rye is shaken with a dash of angostura bitters, a pinch of sea salt, and a splash of ginger beer, which adds a bit of heat to the drink. The drink is served over a large ice cube, garnished with a strip of citrus peel and a sprig of mint.

This cocktail was created by Carlos Perez at The Deadly Sweet and Mammoth, two bars that are widely recognized for their craft‑drink culture. In the article, Perez explains that the Sweet & Smoky is a “pay‑back to the city’s love of fire‑pit cooking.” He also notes that the drink is inspired by the lowcountry’s love of sweet and savory flavors. The Sweet & Smoky is now a staple at both bars.

5. The Lowcountry Fizz – A Refreshing Citrus‑Based Drink

The final cocktail on the list is the Lowcountry Fizz, a light, citrus‑based drink that’s perfect for sipping in a bright, airy setting. The drink is built on a base of Hawaiian rum that’s been infused with honey, ginger, and sea salt. The base is shaken with fresh lime juice, a splash of orange liqueur, and a splash of agave nectar to balance the sweet and tart flavors. The drink is served over crushed ice and topped with a splash of ginger beer.

This cocktail was created by Tara Nguyen, a bartender at Mammoth who grew up in the Lowcountry. Nguyen explains that the drink is meant to be a “refreshing, citrus‑based drink that captures the low‑country spirit.” It’s a popular drink at The Southern Bar & Kitchen and is also served at The Deadly Sweet.

The Bigger Picture

The article does more than simply list five cocktails. It highlights the collaborative, vibrant culture of Charleston’s bartending scene and the way the city’s low‑country heritage informs its craft‑drink offerings. Each cocktail is a tribute to the flavors, ingredients, and traditions that define Charleston, and each tells a story about the bartender who created it.

The bars mentioned in the article (The Deadly Sweet, Mammoth, The Southern Bar & Kitchen, and others) have earned a reputation for using local ingredients, experimenting with flavors, and providing a social experience that feels rooted in the community. While the city’s bars are often seen as a destination for foodies, the article reminds us that the cocktail scene is an equally compelling part of Charleston’s culinary landscape.

Links to Explore Further

The original Post & Courier article includes several useful links that delve deeper into Charleston’s cocktail culture:

1. The Deadly Sweet – a page that explores the bar’s history, menu, and the bartenders behind its most iconic drinks.
2. Mammoth – a link to the bar’s menu, highlighting the new and experimental cocktails on offer.
3. The Southern Bar & Kitchen – a look at a newer bar that is quickly becoming a staple of Charleston’s low‑country cuisine and drinks.
4. Local Honey Producers – a profile of the honey growers who supply the honey for the Charleston Sour and other cocktails.
5. Agave Nectar Suppliers – a feature on the local agave farms that help provide the key sweetener in many of the drinks.

By exploring these links, readers can gain a richer understanding of how Charleston’s cocktail scene is deeply intertwined with the city’s history, local producers, and the creative spirit of its bartenders. Whether you’re a seasoned drinker or just starting your cocktail journey, these five signature drinks are a must‑try if you’re ever in the Lowcountry.