farm bar dirt

summer cocktails, revealed

farm255 — Thu, 02 May 2013 17:35:38 +0000

Summer is almost here, and that means a new round of cocktail creations from the bartenders at Farm 255. This season features plays on classic cocktails, like our Pimm's cup and the Last Light, a cider-driven play on a traditional shandy. Sadly, this season also features our last round of cocktails from bar manager Kaleb Cribb, who'll be departing Farm this month for the green pastures of a sweet new gig in Atlanta — more on that in the coming days. Kaleb is still with us for a few more weeks, so swing by the bar before mid-May and send him off right — with one of the excellent cocktails he helped create.

{ St. Lucia }

broker’s dry gin, fernet branca, st. george absinthe verte, simple syrup, lemon juice, edible flower garnish { 9.5 }

{ Devender }

sailor jerry spiced rum, warre’s otima 10 year tawny port, cynar, cointreau, angostura bitters { 10 }

{ Farm Pimm’s Cup }

pimm’s no. 1, death’s door gin, housemade cardamom syrup, lemon juice, blenheim’s, cucumber slice { 9 }

{ Terpsichore }

tito’s vodka, campari, blenheim’s, grapefruit juice { 8.5 }

{ The New Sazerac }

old overholt rye whiskey, simple syrup, peychaud’s bitters, cinnamon cardamom tincture, st. george absitnthe

verte { 10 }

{ Last Light }

amaro meletti, lemon juice, buster’s orange bitters, william's sir perry cider { 7.5 }

one new cocktail & eight new wines

farm255 — Thu, 17 Jan 2013 23:48:37 +0000

At Farm 255, we've always traded in small-scale, sustainably produced wines from around the world. And while we're proud of our past selections, we think 2013 is the year to step it up. You may have noticed shifts in our wine list this season, as our offerings have come to reflect a renewed focus on well balanced classics, as well as options that offer twists on old favorites, like our unoaked Los Haroldos Malbec. This week, we're rolling out a list of wines by the half-bottle. Intended for two, we hope they will give our diners the opportunity to venture into new wine territory without breaking the bank. Visit our new menu or come try one for yourself this week.

Also new this week is another cocktail creation from our bar —

{ The Charleston }

buffalo trace, rare wine co. "charleston sercial" madeira, housemade medjool date syrup, blood orange

winter cocktails

farm255 — Tue, 18 Dec 2012 22:50:20 +0000

Well, the weather may not be getting any cooler, but it's winter either way. And even if your favorite sweater still feels unseasonably warm, our winter cocktails will get you in the invernal mood with their seasonal flair. We're rolling 'em out tonight. Come try one to take the holiday edge off.

{ Merry Monk }

broker’s gin, housemade cranberry syrup, green chartreuse, buster’s orange bitters { 9 }

{ Farm Old Fashioned No. 5 }

rittenhouse rye, date syrup, our housemade winter spice bitters { 8 }

{ Veracruzana }

espolon reposado tequila, amaro meletti, cardamom, cloves, orange peel, hot water { 9 }

{ Bonfire Sutra }

four roses yellow label, zirbenz pine liqueur, domaine de canton ginger liqueur, vermouth perucchi blanc, buster’s original bitters { 10 }

{ Tracy’s Flip }

sailor jerry’s spiced rum, luxardo maraschino liqueur, angostura bitters, rich syrup, one whole egg { 9 }

{ Sleeping Giant }

famous grouse blended scotch whiskey, pommeau di normandie, lemon juice, st. germain elderflower liqueur, housemade allspice dram { 11 }

{ Seraphim’s Secret }

pierre ferrand cognac, merlet crème de poir, lemon juice, marie brizzard anise liqueur, charmeroy brut {10 }

it's coming...

farm255 — Thu, 29 Nov 2012 00:31:16 +0000

The winter cocktail menu is almost ready, and we hope to roll it out next week. But to whet (or wet) your appetite, we thought we'd share a sneak peak of one of our upcoming concoctions.

{ Tracy's Flip }

sailor jerry, angostura bitters, demerara syrup, luxardo maraschino liqueur, one whole egg, brandied cherry

Fall Cocktails menu, 2012

farm255 — Wed, 05 Sep 2012 15:42:48 +0000

Hello all! Kaleb here to report that the new cocktail menu is now live! I'm pretty happy with how things came out for this menu. Matt kicked in his usual lion's share, and Clancy really took amazing initiative and made the vodka drink his own. Kudos to both dudes for the stellar work. I think there is something on this menu for every person, and every type of drinker.

Sailor’s Grade
Cayrum aged golden rum, Dolin Dry, fresh grapefruit juice, Cynar, rosemary tincture

This drink is seamless and sleek. Starting with the smell, the rosemary tincture and cucumber jump out initially with an herb garden explosion. The first taste combines the grapefruit and rum sweetness as a unified invitation to explore the movements. Then, the vermouth serves as the memory maker as it bridges the gap into the Cynar's brick wall of bitterness. The tongue is left dry, beckoning for another taste before the brain has time to comprehend what just happened.

In the Pines
St. George Terroir Gin, Warre’s OTIMA 10yr Tawny Port, Pommeau di Normandie, Campari, Buster’s Original bitters

My favorite drink on the new menu. This robust belly settler is for the perfect post meal cocktail consumer or just an interested drinker wanting a bit of extravagance.

blanc de blanc
Dolin blanc, Lillet blanc, Fernet Branca, Buster’s Orange bitters

The apertif darling. For anyone wanting to whet their whistle a little more, to let the anticipation build for an amazing plate of food, here is your tongue awakener.

Autumn swing
Chamomile infused Cathead Vodka, local honey, Dolin dry, fresh lemon juice, rosemary

Clancy's first solo cocktail. Delicate and hued, this cocktail fits a front porch at dusk as well as any I've ever had.

creole witch
Old Overholt Rye Whiskey, fresh lemon juice, turbinado syrup, Strega, Peychaud's bitters

Matt's call was rye whiskey, and this lover of all things French Quarter composed this number. Maintaining a simple strategy, Matt created an absolutely downable drink. Dangerously delicious.

Pimm’s cup
Pimm’s no. 2, Hendrick’s gin, housemade lemongrass syrup, fresh lemon juice, Blenheim's Spicy Gingerale, cucumber

The month of September is the victory lap for our take on this hip classic. The popularity of this cocktail has shined right along with the sun all summer long, so instead of turning out the lights, we decided to let this drink have its moment in the spotlight last a little longer.

There she is, y'all. From all the fluffy, feel good words, you can tell I like what we have here. Truth is you are the only descriptor that matters. I'd love to hear thoughts on this menu, and would especially love to hear feedback if you come in to try some drinks.

Get at me
on facebook: https://www.facebook.com/5thSpot
OR
Twitter: @Booze_Lord
OR
peep the picture strategy on Instagram: @stutterino

Interview for Online Athens

farm255 — Wed, 18 Jul 2012 14:18:48 +0000

I met Andre Gallant recently to discuss cocktails and the possibility of an article showcasing the craft that goes into creating cocktails. He knocked it out of the park with the writing, and the video makes everyone smile. I wanted to express my gratitude to him for approaching me with the idea. More than that though, I am thoroughly pleased that he is taking the time to showcase bartending as a whole in Athens. The people in this industry work very hard for little or no glory other than the self- satisfaction and...ahem...the money. Of course, there are some tenders who emphasize the volume of service over the quality of the service which is fine if your aim is to get a lightning fast drink. However, there is list of bartenders in this town that make magic happen every shift they work and my hope is that the next time you sit down in front of one of us, you (the customer) will value their craft with your continued appreciation. All we want to do is make your experience perfect.

Thanks again...check this out...

Cheers!
Kaleb

summer cocktails revealed

farm255 — Tue, 12 Jun 2012 16:43:12 +0000

Hello all,

Rachel here, Farm's marketing maven in residence. Kaleb's buzzing around the restaurant today, concocting more tinctures, drams and other mysterious potations to keep these lazy days of summer slightly hazy. I'm eager to share with you our new cocktail menu, which debuts tonight. We've even got a non-alcoholic option, for discerning under-agers. I've hijacked the old Bar Dirt for the day to spread the good word. So, without further ado, I present to you Farm 255's summer cocktails:

{ Summer Shandy }

allagash white, limonata, blenheim's

{ The Lovers' Quarrel }

hangar one buddha's hand citroen vodka, grapefruit juice, domaine de canton ginger liqueur, luxardo maraschino liqueur, carpano antica

{ Baudelaire }

hayman's old tom gin, dolin blanc vermouth, domaine de canton ginger liqueur, fresh lemon juice, charmeroy brut, buster's lavender bitters

{ Pimm's Cup }

pimm's no. 1, hendrick's gin, housemade lemongrass syrup, blenheim's

{Daiquiri No. 255 }

jm rhum agricole, fresh lime juice, agave syrup, velvet falernum

{ Boulevardier }

wathan's single barrel bourbon, dolin rouge vermouth, campari, buster's orange bitters

{ The Wagon } (non-alcoholic)

housemade ginger beer, housemade tonic, club soda

and draft beer...

farm255 — Wed, 06 Jun 2012 15:13:07 +0000

So, I've gotten pretty giddy about keeping at least one tap rotating at Farm, especially during the summer months when the beer is cold and refreshing. For that reason, I wanted to mention that I am taking away Yuengling from the draft list for awhile, and it is currently replaced with Dogfish Head Festina Peche, followed by a round of New Belgium Somersault.

Our current draft list is this:

Dogfish Head Festina Peche   12oz pour for $5
Allagash White   12oz pour for $4
Heavy Seas Loose Cannon IPA    16oz pour for $5
Terrapin Rye Pale Ale     16oz pour for $4.50
Palm Amber Ale      16oz pour for $4
Bell's Oberon Ale    16oz pour for $5

Beers!

seasons change

farm255 — Wed, 06 Jun 2012 01:18:07 +0000

A few things in the works, currently. From left to right: mint tincture, rosemary tincture, allspice dram, and loose leaf Rishi Earl Grey Tea-infused gin.

Dang, it's getting hot, y'all. Mosquitoes are back, already. The baseball season is in full swing, the drinks are more refreshing, and the porch and the pool prove their magic. The bar follows the cue of the season, so the overhaul has begun. The wine list is making its change almost completely over the next couple of weeks and the new cocktail menu is debuting sooner than that. The first drink on the new list is the Gold Star:
Hangar One Buddha’s Hand Citroen Vodka
Luxardo Maraschino Liqueur
Domaine de Canton Ginger Liqueur
fresh grapefruit juice
Carpano Antica
house made Grenadine

Light, crisp, crushable. Just like I like my cocktails.

The rest will be forthcoming. One more thing, so many house made ingredients coming soon. Matt has been working on infusions, syrups, and new batches of bitters with some pretty great results. That dude is awesome at what he does. I am off in tincture world, and making a few infusions along the way. I’m going to make a batch elderflower liqueur soon. I’m still thinking through that one. It seems like I’m always about to do something. Such is the life searching for the next flavor that will land favorably on your palate. But I think the creative side of the bar is hitting on all cylinders right now, and the cocktail nerds reign supreme in our house.

Keep your eye out for the new menu in about a week.

You’ll see some new faces behind the bar in the coming weeks as we bid farewell to Jake O. Francis. Jake has been with Farm 255 for many years now in many different capacities, from chef to dedicated pig farmer to debonair bartender, Jake has worn many hats in the operation and we will miss him. I wish him the best of luck in all his endeavors, whatever they may be. And, don’t be surprised if you see him back behind the bar from time to time.
That means you should all come say hello to Ms. Jenna Malloway as she acclimates to team Fitty. Jenna has most recently been managing and tending bar in New York and has come back home to Georgia. She is a great bartender and I look forward to working with her again.

athfest. freakout. commence. This is going to be nuts. Busy is when I am in my zone. Come for the good food and drinks and stay for the late night music. The Pulaski stage is practically on our door step, so, uh, yea. Be gentle, y'all.

Cheers!

Been awhile...

farm255 — Mon, 21 May 2012 18:14:02 +0000

Hey guys! Kaleb here, stopping in to apologize for the lack of bloggery over the last little while. I, along with everyone else from Farm, have been easing into the summer mode after a busy graduation weekend. Now, the bar is prepping like soldiers going to battle for Athfest at the end of June. This is when the "A" game comes out and the staff really kicks it into gear. Also, I wanted to let everyone who has been a part of the Farm family for some time that Dan, the previous bar manager before me, will be back during the Athfest weekend to make a cameo appearance slinging the booze. I for one am stoked to see my bud, and I know you folks that have been visiting our bar for years will be happy to see Dan's beardy face smiling from behind the bar.

The new summer cocktail menu will be up soon, probably early June. Keep your eye out for the awesome drinks we are prepping for your pallate. I can tell you that two cocktails have already been chosen for the menu, and both are more interesting than anything I have tasted in some time. And, for the adventurous, if you want to try some of the new ideas coming out right now, just ask your bartender for a one. I'd totally love some guinea pigs (there is only so much I can force on our managers, after all).

Speaking of cocktails, a concoction that is currently on our menu, Deville after Dark, is featured in Food & Wine magazine! Check it out (even though it says Farm 225, not 255) and pass it along! Support your local watering hole and come see us soon!