This story was updated on July 7.
Whether you are in the mood for a boozy sipper or a sweeter summer drink, we have the perfect cocktail for you courtesy of Proof Bar and Incubator. The bar is closing for the month of July for renovations and a tenant changeover with new tenants taking over the bar. The specialty cocktails featured below will no longer be available at Proof, according to drink creator Rosie Graber, but that doesn't mean you can't make them at home.
Gusto della Torre
A summertime riff on a Manhattan, the Gusto della Torre features Amaro Nonino, an amaro made in a small town in Italy next to the Torre river — hence the name "Gusto della Torre," or "taste of the Torre," which Graber says may or may not be correct Italian.
"In addition to the Amaro Nonino, which is already a light, but extremely textured and flavorful amaro, we also added a chamomile liqueur from Postmodern Spirits in Knoxville, a small distillery that puts out lots of interesting things we like to experiment with, and added dandelion bitters from the ever-amazing Bitter Bottle," Graber says. "These yellow-flower flavors are distinctly summery to me and make me feel like I am lying in the grass."
The drink is topped off with a basil leaf and a bit of salt to bring out that earthiness, she adds.
"I would highly recommend this to Manhattan lovers and anyone who enjoys a slow sipper," Graber says. "But feel free to gulp!"
What you need:
— 1 & 1/2 ounces George Dickel Rye Whisky
— 1/2 ounce PostModern Spirits Chamomile Liqueur
— 1/2 ounce Amaro Nonino
— 1/2 ounce Cocchi Americano
— 2 dashes The Bitter Bottle Roasted Dandelion Root Bitters
— 1 dash Peychaud's Bitters
— Basil leaf
— Sprinkle of salt
What you do:
1. Put all ingredients into a glass with ice and stir for 10 seconds.
2. Strain into double rocks glass and add a big rock.
3. Smack basil leaf and use as garnish.
4. Add sprinkle of salt.
A slightly bittersweet concoction featuring summer fruits, the Rhubarb Rhumble is a boozy drink-lover's version of a fruity summer cocktail.
"I'm not really a rum lover, but I wanted to challenge myself to make a drink I would love," says drink creator Stacey Hicks. "I like a boozy drink and wanted a cool summer cocktail."
The Chinese rhubarb in the Zucca Rabarbaro liqueur gives it a nice bittersweet element, she says.
"My favorite thing about the drink is it hits in the back of the jaw and gives a sucker punch, but it's fresh," Hicks says. "I don't think rhubarb gets enough love."
She recommends it to anyone who likes a traditional daiquiri or a citrusy, easygoing cocktail.
What you need:
— 3/4 ounce Barsol Pisco
— 3/4 ounce El Dorado Diamond Reserve White Rum
— 1/4 ounce Zucca Rabarbaro
— 1/4 ounce simple syrup
— 1/2 ounce lemon juice
— 1 dash orange bitters
What you do:
1. Put all ingredients in a shaker tin.
2. Add ice.
3. Shake 10 seconds.
4. Double strain into a fancy coupe.