Mixologist Bob Peters of the Punch Room was just selected to showcase his talents during “Taste of Charlotte” at the James Beard House on April 16 in New York City. Four others from Charlotte’s culinary industry will be doing the same: executive chef Blake Hartwick of Bonterra Dining & Wine Room, executive chef and owner Paul Verica of Heritage Food & Drink, executive chef Chris Coleman of The Asbury, and pastry chef Ashley Boyd of 300 East and Heritage Food & Drink.
Bob Peters has been quite the common name on the cocktail scene ever since his face made the cover of Charlotte Magazine’s 2015 BOBS issue, which also named him Best Mixologist/Best Bartender of 2015.
The man has skill when it comes to crafting concoctions — but he also has a knack for naming them.
His seasonal summer menu at The Punch Room introduced the Miracle Melon, an $18 mix of Milagro Reposado Tequila, house-made hop syrup, muddled watermelon and key lime. “Milagro” means “miracle.”
“Naming the cocktails can sometimes be the hardest thing to do,” Peters said. “Sometimes the recipes fall out of you but I try to make the names of the cocktails kind of intelligent.”
Though that bev is no longer available, Apple of My Eye, a cocktail for two, will be featured on Valentine’s Day at The Punch Room: Cardinal Gin, Middle Eastern Tea infused Riesling wine, garnished with dried hibiscus and rooftop organic violas flowers.
His meticulous naming process reflects his attention to fresh ingredients (and his cultivation of a garden on the roof of the Ritz-Carlton). “There’s no detail that’s too small,” Peters said. “We’re putting this in our bodies, so it might as well be the best that you can get.”
Cheers to that. And to these other places (and people) around town with inspirational cocktail names:
Here Comes the Sun
Found at: Cowbell, where the cocktail menu is concocted by owner Brandon Viebrock and bartender Olivia Isaacs.
Crafted with: Hendricks Gin and St. Germain Elderflower. $12.
Crafted with: Domaine de Canton ginger liquor, fresh lime, Heist’s Patters beer. Served over crushed ice. $8.
Summit on the Mount
Crafted with: Zaya gran reserva rum, cocchi di torino sweet vermouth, campari and bitterman’s mole’ bitters, garnished with lemon zest. $15.
Found at: Baku.
Crafted with: Absolut mandarin, Prosecco, mandarin syrup, lemon bitters. (Price of peace: unlisted. As it should be.)
Photos: Justin Driscoll, Heist Brewery, Sarah Crosland