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Friday, 11 January 2013 00:00

Social Recipes: Ramos Gin Fizz

Henry C. Ramos invented the Ramos gin fizz in 1888 at his bar, the Imperial Cabinet Saloon on Gravier Street in New Orleans. The drink quickly became so popular that many bars serving them hired teams of young men to shake the fizzes so the many customers ordering them wouldn't have long waits.

Fortunately The Social has gotten the Ramos gin fizz down pat, and it isn't the trendiest drink in the country at the height of county fair season, so you won't have long to wait if you order one at the bar. Even better, use this helpful video to learn the recipe and technique for making your own at home. Then the longest you'll have to wait is until you're done shaking!


Jackie Errico



Published in The Social
Tuesday, 22 January 2013 00:00

Social Recipes: Buffalo Ginger Cocktail

chattanooga bars There's a lot of ginger memes out there, and many a redhead is SO OVER the jokes. But our Buffalo Ginger Cocktail is something redheads can be proud to be associated with. It's a simple cocktail that fits in perfectly with Public House's approach to food and drinks-- something classic and even basic, but done better than anywhere else. It's true of the meatloaf, it's true of the fried chicken, and it's true of our take on the classic Bourbon Ginger. We make ours with Buffalo Trace bourbon. Buffalo Trace is very special, and as their website explains it is the oldest continuously operating distillery in America. They explain that "During Prohibition the distillery was even permitted to remain operational, to make whiskey for 'medicinal purposes,'" and that it was named for it location "on the spot where the buffalo migration route crossed the Kentucky River."

While you can make a good bourbon ginger with most any type of bourbon, this is our favorite pick-- good enough to put in the name on the drinks menu. We also house make our ginger beer. Other recipes might call for a basic ginger ale, but we believe ginger beer has a fuller flavor that stands up better to the bourbon. The difference is that ginger beer is fermented, rather than simply flavored. It's not actually very alcoholic, however, similar to how kombucha is fermented, but considered non-alcoholic. You can either make your own ginger beer to stock your bar for Buffalo Gingers, Moscow Mules, Dark and Stormies and other ginger-beer laced drinks, or you can pick out a favorite brand by your local soda maker or upscale market. With such a simple drink, we feel it's important to get your few ingredients absolutely right-- that's why we insist on Buffalo bourbon and making our own ginger beer. Play with this recipe at home and pick your own favorite bourbon and discovering the ginger beer that most tickles your fancy. The fun thing about simple recipes is they leave a lot of room to play!


Written by Meghan O'Dea

Published in The Social

farm-to-table-restaurants-chattanoogaSpotlight on Our Farm To Table Suppliers

When you bite into our sliced tomatoes, a little green salad or a Public House burger, you're supporting not only our farm to table downtown Chattanooga restaurant but a host of people behind the scenes growing crops and livestock to supply us with ingredients.

Southland Farms in Morrison, Tennessee and Barton Creek Farms in Rock Island, Tennessee are just two of our suppliers.

Southland grows heirloom tomatoes, squash, sweet bell peppers, eggplant, sweet corn, cucumbers, sweet onions, kale, purple potatoes, green beans, okra, cabbage, cauliflower and more for us. The farm delivers food to Chattanooga three times a week, which makes all of the difference.

"Freshness is key," said Chris Irons from Southland Farms. "You know you're being served something that was picked off the vine that morning instead of two weeks ago and gassed to stay preserved while it's being shipped in from someplace faraway. With fresh fruits and vegetables, you know you're getting all of the nutrients. Plus, you're helping the local economy when you buy from within the area."

Southland, which specializes in the heirloom tomatoes, participates in the Chattanooga Market at the First Tennessee Pavilion from 4-7 pm on Wednesdays and Sundays from 11 am-4 pm from April to November. If you go to the market, you'll likely also see Danny Roller from Barton Creek Farms, which supplies Public House with beef and pork for burgers, steaks, meatloaf, pot roast, and beef carpaccio.

Danny has lived on the farm since 1966 and takes pride in the way his cattle are born and bred there. "The cattle have access to grass, grain and hay to eat," he said. "They grow faster and better when they have a variety of things to eat. I don't add any hormones or antibiotics. The best test is to taste it."

The result is USDA-inspected all natural meat that is rich in nutrients.

Food grown closer to home and served fresh means a huge difference in taste, plus it benefits the region. When we buy food grown and crafted within a hundred miles of Chattanooga, we are saying that a sense of place, community, health, and taste matter.

"When you buy local, it is source verified," Danny said. "Our business relationship with Public House is a really good one," Danny said. "It's a symbiotic relationship. They get what they want, packaged the way they want it. This beef has great flavor and the marbling is wonderful."

Chris Irons at Southland said local crop farmers dealt with too much rain in the late spring, but the weather has pretty much evened out. Like any small farm operation, it takes constant hard work to be successful.

"I've been in farming pretty much my whole life, but I started the retail end of it about 8 years ago," Chris said. "I am truly humbled to be where I am today. Only in America can you take a dream, work hard and make your dream become a reality. It truly has been and will continue to be a pleasure to provide my customers with the best vegetables around! Thanks to Michael and Nathan at Public House for your support."

To learn more about Southland Farms, visit

To learn more about Barton Creek Farms, visit

Published in blog
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