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Phillip Ivey mixes Southern hospitality at its tastiest behind the bar at the Carolina Crossroads Restaurant.

Phillip Ivey mixes Southern hospitality at its tastiest behind the bar at the Carolina Crossroads Restaurant.

CHEF'S SPOTLIGHT:
THE CAROLINA INN 

What happens when you combine high tea with an afternoon on the porch? Ask Carolina Crossroads mixologist Phillip Ivey and he’ll tell you that you’ve just had a true Carolina Inn experience: elegant, but easy-going and fun.The Inn’s bar is across the checkerboarded hallway at the celebrated Carolina Crossroads Restaurant. Phillip, who has been with the Inn for over a decade, says it’s a place for visitors to “either come home to North Carolina, or take a little back with them.” That’s where this month’s mix comes in–it’s flavorful twist on the traditional. Phillip mixes our gold-medal winning TOPO Organic Vodka and TOPO Organic Piedmont Gin together with a citrus tea blend that redefines afternoon tea time on a Carolina summer day. “I love to surprise people,” he says. “Much like our approach to food, we want to see those vibrant North Carolina influences, but we also want to create new memories with them.”

TOPO Earl Grey Martini 
1 oz. TOPO Organic Vodka
1 oz. TOPO Organic Piedmont Gin
1 oz. Cointreau
1/2 oz. lemon juice
1
/2 oz. simple syrup
1/2 oz. Earl Grey Tea

Brew Earl Grey Tea and allow to steep until the color is deep. Combine all ingredients in a shaker with ice. Shake vigorously until very cold. Strain into a martini glass and garnish with and orange slice. Top slice with a sprinkling of tea leaves.