At newly-opened bar and restaurant Three Flags Tavern, located in the heart of Southwest Garden neighborhood, local spirits are taking center stage.
We recommend trying the whole cocktail menu, but if you must be responsible, start with the 314, an unaged Manhattan featuring Pinckney Bend white corn whiskey, Mad Buffalo Thunderbeast Storm Moonshine, Benedictine, Dolin Blanc and Boston Bittahs. Three Flags bar manager Nicholas Crow, creator of the 314, loves that Mad Buffalo Distillery, located in Union, Missouri, makes its own mash for its moonshine, which he thinks sets the liquor apart.
For your second drink, look no further than Chouteau’s Funeral. We loved this light but not too-sweet-whiskey drink so much that we begged Crow for his recipe.
Chouteau’s Funeral Recipe courtesy of Three Flags Tavern’s Nicholas Crow
1 Serving
1¾ oz. Still 630 Rally Point Rye Whiskey
¾ oz. Yellow Chartreuse
¼ oz. lemon juice
¼ oz. St. Elizabeth’s allspice dram
Luxardo cherry to garnish
• In a cocktail shaker, build the whiskey, Yellow Chartreuse, lemon juice and allspice dram over ice and shake 8 seconds. Fine strain into a coupe or fluted chalice, garnish with the cherry and serve.
This article appears in May 2014.