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Chef Kevin Callaghan at ACME Food & Beverage Company reinvents local in the kitchen and behind the bar.

Chef Kevin Callaghan at ACME Food & Beverage Company reinvents local in the kitchen and behind the bar.

TOPO TUESDAY@ACME, CARRBORO, NC

“In our restaurant we want to create combinations that set you up for a meal. Cocktails shouldn’t get too close to dessert,” says Chef Kevin Callaghan of Carrboro's infamous ACME Food & Beverage Company. 

Our cocktail partnership with the iconic venue begins with Chef Kevin's approach, where the mixologists make sure the recipe stands alone first, then ensure it can hang together with the great food on the table.

The talented team at ACME continually finds new ways to fulfill this promise. We've compile them here, you enjoy the mix.


MARKET MULE
1 1/2 oz. TOPO Organic vodka
2 oz. cucumber water*
1/2 oz. lemon juice
1/2 oz. basil syrup**
spicy ginger ale

*Make cucumber juice by chopping, peeling and seeding a cucumber, then puree with a pinch of salt and strain through cheese cloth. Combine vodka, cucumber juice, lemon juice and basil syrup with ice in a shaker and shake until very cold. Pour into collins glass, Top with ginger ale. Garnish with basil leaf.

**Make basil simple syrup by bringing 2 cups sugar, 1 cup water and about a 1/2 cup of chopped fresh ginger to a boil. Boil and stir for 10 minutes to dissolve sugar and infuse. Let sit and allow to cool, then strain. Store in fridge for use on the bar.

 


SCUPPERNOG COLLINS

1 oz. TOPO Organic Piedmont Gin
2 oz scuppernong juice
1/2 oz. lemon juice
1/2 oz. simple syrup
Splash of Club Soda

Combine gin, scuppernog juice, lemon juice and simple syrup in a shaker with ice. Shake until very cold. Pour into a glass and top with a splash of soda. Garnish with a scuppernog grape.


GINGER WATERMELON SANGRIA
(This is a recipe for sharing with a crowd.)


1/4 bottle of TOPO vodka
1 bottle of rose vinho verde
Ginger simple syrup to taste
quarter bottle of white cocchi americano

Combine all in a large pitcher. Serve over ice in decorative glasses. Add a watermelon slice garnish. 


SCARLET FEVER

1 oz TOPO Organic Vodka
1 oz red pepper juice
1/4  oz ginger simple syrup
1/4 oz lime juice
Brut rose

Combine vodka, red pepper juice, syrup and lime in a shaker with ice. Shake until very cold. Strain into a champagne glass and top with brut rose. Garnish with lime.


THE HEAT SEEKER

1 1/2 oz TOPO Organic Vodka
1 oz red pineapple puree 
11/2 oz lime juice
1/2 oz basil simple syrup
Club soda

Combine first vodka, pineapple, lime and syrup with ice in a shaker. Shake until very cold. Pour into margarita glass with chili rim. Top with a splash of club soda and garnish with a basil leaf.


THE SUCKERPUNCH
(This is a recipe for sharing with a crowd.)

1 Bottle Topo Organic Vodka
2/3 Bottle rose wine
2/3 bottle red wine
1/4 quart each raspberry and blood orange puree
3 cans of ginger beer

Mix together in a punch bowl. Serve over ice. Garnish with an orange slice.


THE TARHEEL ROYALE
(This is a recipe for sharing with a crowd.)

1 bottle of TOPO Organic Vodka
1 quart of black currant purée
1 cup of creme de cassis
1/4 cup lemon juice
1/4 cup simple syrup

Mix all ingredients together in a large pitcher. Pour 1 1/2 ounces of the mixture in a flute, then top with dry sparkling wine! Garnish with a lemon twist.