Claymates
Tucked down a flight of stairs on Haywood Road, The Low Down offers a sort of hideaway in West Asheville. The inside is lit by brass fixtures in the shape of hands and lined in dark wood with an all-seeing eye at the center. It’s moody, intimate, and a bit mysterious.
The perfect place to dream up cocktails inspired by our fall collection.
We asked our friends behind the bar to mix up a few drinks in the spirit of our seasonal colors, Sepia and Malachite. The results were a creamy, caramel-colored whiskey and espresso drink and a vivid green concoction made from gin and fig leaf extract.
Equal parts striking and delicious, we’re firm believers that cocktails taste best when served in a proper glass. Scroll on for the recipes.
Field of Malachite
Yield: 1
Ingredients:
1oz Fig Leaf Extract (high-proof vodka steeped with fresh fig leaves)
1/2oz Faccia Bruto Centerbe
1oz Roku Gin
1/2oz Oka Japanese Bermutto
To make a Field of Malachite, add Fig Leaf Extract, Faccia Bruto Centerbe, Roku Gin and Oka Japanese Bermutto to a mixing glass. Add cubed ice, and stir for 30 seconds until the drink is chilled. Strain into a stemmed glass, like our Fluted Round Coupe, over a large ice cube. Garnish with a lemon peel.
Desert Sands
Yield: 1
Ingredients:
1-1/2oz Elijah Craig Rye Whiskey
1/2oz Eda Rhyne Nocino
1/2oz Orgeat
2 Dashes Black Walnut Bitters
1oz Cream
2oz Fresh Espresso
To make a Desert Sands, add Elijah Craig Rye Whiskey, Eda Rhyne Nocino, Orgeat, Black Walnut Bitters and cream to a cocktail shaker. Add ice and shake for 15-30 seconds until the outside of the shaker becomes frosty. Pour into a lowball glass, like our Fluted Tumbler, over ice. Pour espresso over the top and stir. We garnished with a piece of pistachio nougat as an extra sweet treat—get creative!
