This is our list of the Top 5 Drinks that can be found right here in Savannah!
5. Savannah Flu ShotsMade famous at the 17Hundred90 Inn, the Savannah Flu Shot is a mixture of Rum, Falernum and other ingredients. The 17Hundred90 Inn has a cozy pub that is a favorite of the guest on our Savannah Pub Tours. Especially the Haunted Savannah Pub Crawl for the ghost that haunt this location!
Savannah Flu Shot
3 oz Aged Rum
1/2 oz Falernum
1 oz Sour Mix (Homemade)
1/2 oz Fresh Lime Juice
2 dashes Orange Bitters
Shake and pour. Top with club soda. Garnish with a lime.
4. San BeunaventureThis is the signature cocktail invented by the Local 11 Ten’s mixologist Cody Henson. Georgia is known as the Peach State, and this drink takes advantage of the sweet fruit to make a delicious cocktail. The name for the San Beunaventure comes from a local Spanish missionary that was nearby. Be sure to try this drink when you visit Savannah!
The recipe to this cocktail is a well kept secret!
3. Savannah Sweet TeaThis isn’t the sweet tea that you sip on a hit day while sitting on the front porch, this is a more adult version. It has become a Savannah staple among the locals and tourist alike. Pour it over ice, garnish with a lemon wedge and enjoy a beautiful Savannah day!
2. Chatham Artillery PunchThe people of Savannah have been getting tipsy off of this champagne cocktail since the early colonial days. Originally made by Georgia’s oldest military unit, the Chatham Artillery, it was mixed in large horse buckets. It was mainly served at celebrations, such as the visit of presidential candidate of James Monroe in 1819.
Chatham Artillery Punch
Makes 25 servings
2 ounces of green tea leaves
4 large lemons
1/2 pound turbinado or light brown sugar
1 quart dark rum
1 quart brandy
1 quart rye or bourbon whiskey
3 bottles champagne
1. Soak the tea leaves 8 hours or overnight in a quart of cold water. Strain the liquid from the leaves into a large container that will hold all the spirits (use wooden, porcelain, or glass; do not use plastic or metal). Juice 3 lemons through a strainer into the tea and add the sugar, stirring until it is dissolved.
2. Stir in the rum, brandy, and whiskey, cover, and let stand at room temperature for at least 8 hours or for up to a week. It’s pretty well indestructible at this point.
3. When ready to serve the punch, thinly slice 1 lemon. To serve the punch, allow 6 cups of the base for every bottle of champagne. First pour the brew over an ice ring or large block of ice in a punch bowl. Add the sliced lemon and swirl in the champagne, being careful not to disturb its effervescence. Serve with caution.