The Husk Bar is found downstairs in what used to be the master bedroom of a historic 1800s home in Rutledge Hill. Upstairs you will find the James Beard Award-winning restaurant, Husk Restaurant. The bar has an attached patio, and right outside, you will find an atrium providing something more than just a garden view. In the atrium lives the Husk’s herb garden, where bartender Mike Wolf picks herbs and garnishes at season’s peak, often inspiring new cocktail recipes.
In this episode of “Across the Bar,” Paul Barron travels to downtown Nashville to see what they’re stirring up at the Husk Bar.
Cocktail No. 1: Robotic Reaction
In order to turn out a drink with intense color, Wolf tried his hand at a Midori Cocktail using Centenario Plata tequila. Pulling some salad burnet from the Husk herb garden to intensify the melon flavor and finishing it off with a housemade tincture, the Robotic Reaction transforms the intensely sweet flavor of Midori into a more organic tasting cocktail with a kick.
Fresh Salad Burnet
Happed Grapefruit Bitters
Lemon and Lime Juice
Centenario Plata Tequila
Cucumber-Salad Burnet Tincture
Cocktail No. 2 : Ol’ Sorgy
The Ol’ Sorgy is a take on a classic Old Fashioned using Barrel-aged sorghum syrup infused with dried Magnolia leaves that give off a whiskey bourbon-like aroma. Wolf perfected the recipe once he found that “sorghum and Wheated Bourbon had this really nice affinity with each other.”
Whiskey barrel bitters
Weller 107 Wheated Bourbon
Cocktail No. 3: The H is Silent
This final cocktail shows the true skill of the bar at Husk. Using their own housemade Cara Cara Orange Curacao, Wolf creates a unique drink that Host Paul Barron can’t get enough of.
Cara Cara Orange Curacao
La Cartuja Red Wine
Barrel Select Rhum Agricole
Cara Cara Orange Garnish