Issue link: https://digital.copcomm.com/i/46939
Southern Mixology by Fred Minnick Tiff anie Barriere, mixologist at the One Flew South restaurant in the Atlanta airport, shows off some of her favorite spirits for Southern cocktails. T 110 / the tasting panel / november 201 1 BARTENDERS DO IT DIFFERENTLY BELOW THE MASON-DIXON LINE o live in the South is to know that the region's culture is signifi cantly differ- ent from that of the North. From the fried chicken, grits and greens, to the Southern dialect, obsession with guns and funky blues music, Southern folks have their own culture that goes back to this country's founding. This unique brand of Southern charm extents to cocktails as well. "We have more of a sweet tooth than the North," says Chris Hannah, mixologist at New Orleans' Arnaud's French 75 Bar. "Examples are in our pies and iced teas, and the same can be seen in our cocktails." In the South, people feel connected to the ingredients, says Tiffanie Barriere, mixologist at One Flew South at Hartsfi eld-Jackson Atlanta International Airport. "Think mamma's fried chicken and pumpkin pie," Barriere says. "We like to run PHOTO: FRED MINNICK