Cocktails at Highwire are very high end
In a town that usually is overrun with budget-conscious students for more than three-quarters of the year, it can pose a challenge at times to find a quality cocktail made with careful and calculated thought.
To my chagrin, I recently declared to myself that the art of the cocktail had waged and lost its battle against its more fiscally beneficial adversaries - the "wells" - usually found in most downtown Athens bars. Or so I thought.
I recently stumbled across Highwire Lounge, and my pre-emptive assumptions about downtown libations were pleasantly proved wrong. The sister bar to beer-centric Trappeze Pub, Highwire Lounge largely focuses on artisan cocktails primarily made with small batch ingredients. What this all means is that there's a heavy emphasis on the quality of craftsmanship, which in layman's terms equals one delicious cocktail.
Bartender Chrissy Reed notes, "Every classic cocktail is authentic and meticulously measured. They all stay true to their original recipes, but we also are continuously researching new ideas and experimenting with different concoctions."
Most juices used as mixers are freshly squeezed and many of their liquors are infused in-house. You will find everything from old-time classics like the Sazerac (Sazerac rye, Absinthe, Peychaud's bitters, lemon) and the Old Fashioned (Bulleit bourbon, cherry, angostura bitters, citrus peel) to the more unusual, such as the R&R (Knob Creek whisky, raspberries, chilled black tea, rosewater).
Sipping on my drink as I sat and observed the inner workings of the bar, I over
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