Cool Off With Our August Drink Of The Month!

It’s officially August—the month where we say goodbye to the laid-back days of summer and hello to another busy school year. But that doesn’t mean the fun has to stop, y’all!

Beat the lingering summer heat with our drink of the month: the Cucumber Watermelon Fizz! It’s the perfect drink for parents to come and soak up the last few moments of summer relaxation or unwind from the hectic first days of school.

We use local ingredients to create this delicious concoction, mixing Corsair Gin, sweet and sour, ginger ale and cucumber with muddled watermelon, lime and simple syrup for a refreshingly light cocktail. Served in a Mason jar and garnished with lime, this beverage is the perfect summer’s farewell.

Come share a toast to another wonderful Tennessee summer with the Cucumber Watermelon Fizz anytime this month. We assure y’all it’s as good as it looks!

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Want to make the drink yourself? Here is the recipe:

INGREDIENTS:

1 1/2 oz Corsair Gin
3 oz Fresh Watermelon
1 oz Ginger Ale
1 oz Soda Water
1 oz Sweet n Sour
1/2 oz Simple Syrup
1 Slice Lime
2 Slices Cucumber

DIRECTIONS:

In a shaker, muddle watermelon, lime & simple syrup. Pour in mixers, cucumber and gin with a light amount of ice and gently shake. Add ice to halfway in a Mason jar. Pour all contents of shaker into Mason jar. Add lime garnish.

BBQ Bacon IS the Jam!

We love those folks over at News Channel 5’s “Talk of the Town,” and seems like they love us right back! Come to think of it, maybe it’s the food they’re after……

Puckett’s Brand Chef Keith West appeared on the show this morning to show ’em how to make BBQ Bacon Jam. Yes, you read that right: Barbecue. Bacon. Jam.

Watch the Channel video here, or find the recipe below that mouthwatering picture.

Talk of the Town

INGREDIENTS:
1 Lb. Bacon
1 Large Yellow Onion
2 T Minced Garlic
1/3 c Cider Vinegar
1/3 c Packed Light Brown Sugar
2 T Maple Syrup
3/4 c BBQ Sauce (for traditional Bacon Jam substitute coffee)
Pinch Black Pepper

INSTRUCTIONS:
Chop bacon into 1 inch pieces and sauté in a stock pot until crispy, remove bacon and reserve 1 Tbl bacon grease. Move to higher heat, add onions and garlic and begin to sweat. Add the remaining ingredients, bring to a boil, after 2 minutes reduce and add the bacon pieces. The mixture should be thick and syrupy. Let stand for a few minutes. Add the mixture to a processor and pulse a few times, until the jam is a spreadable consistency.

Marsha Blackburn Visits Puckett’s Franklin

Representative Marsha Blackburn paid a visit to our downtown Franklin location Monday, July 7!

The US congresswoman enjoyed a Puckett’s lunch after hosting state travel leaders, local elected officials and area business leaders at the Franklin Theatre for a roundtable discussion on the economic benefits of tourism in Tennessee.

But before she sat down to eat, Blackburn helped out in the kitchen a bit by preparing a customer’s lunch order and hand delivering the plate herself. Y’all wouldn’t believe the surprised look on their faces!

Y’all can read more about her visit and the roundtable discussion in the Tennessean here.

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Be Real. Get Local. Whiskey Tasting Tour At Puckett’s Columbia

Come guess me this riddle, what beats pipes and fiddle,

What’s hotter than mustard and milder than cream?

What best wets your whistle, is clearer than crystal,

What’s sweeter than honey and stronger than steam?

It’s whiskey, y’all, and beginning on Tuesday, July 17th we’ll be hosting monthly spirit tastings at Puckett’s in downtown Columbia for a “Be Real. Get Local. Tasting Tour!”

Join us from 6:30-8:30 p.m. to sip on some of our favorite regional whiskeys: Knob Creek, George Dickel No. 8, Old Hickory, Corsair Triple Smoke, Grandaddy Mimms and Collier and McKeel among them!

Tickets are $15 per person and include a series of themed appetizer pairings, like: smoked & sliced pork belly with grilled pineapple, moonshine glaze and bourbon candied walnuts; grilled BBQ chicken on a house-made flatbread with fresh arugula and tobacco onions; and a BBQ cheese plate.

We’ll also be hosting giveaways throughout the event—y’all won’t want to miss this!

To make your reservation, call

Introducing: Bluegrass on the Square Series in Columbia

We’re reaching back to our roots to host our first-ever Bluegrass on the Square Summer Series this Friday, a multi-week set of events at the Southern eatery that will showcase local artists and the bluegrass culture.

Join us at 8 p.m. each Friday in June and July for our free concert series, which will promote Middle Tennessee’s rich resources of musical talent. The events will begin at the same time each Friday through July 25, though on the Fourth of July music will begin at 7 p.m. due to holiday festivities.

There is no cost to attend the Bluegrass on the Square Summer Series events. The 2014 schedule is as follows:

  • June 27- Sarah Beth Meadows
  • July 4 – The Ham Family
  • July 11 – Fireball Mail
  • July 18 – Johnny Campbell and the Bluegrass Drifters
  • July 25 – Freshwater Creek

To promote bluegrass and other pickin’ partners, we’re also giving our Friday night guests an exclusive opportunity to win a pair of tickets to the 2014 Springer Mountain Farms Bluegrass Nights at the Ryman Auditorium. The summer series, which takes place on the following Thursday of each week in downtown Nashville, features Grammy award-winning artists and performances at the historic venue and offers guests bites from Puckett’s Trolley beforehand.

Bluegrass Nights at the Ryman Auditorium events include the annual Red, White and Bluegrass show on July 3 featuring Yonder Mountain String Band with special guests Sam Bush, Jake Jolliff and Allie Kral; Steep Canyon Rangers and Jim Lauderdale on July 10; Daily & Vincent on July 17; Earls of Leicester featuring Jerry Douglas, Shawn Camp, Johnny Warren, Charlie Cushman, Barry Bales and Tim O’Brien with Jesse McReynolds and the Virginia Boys on July 24 and Rickey Scaggs and Kentucky Thunder on July 31.

To be eligible to win tickets to the Ryman, Puckett’s guests must sign up at their tables before the Bluegrass on the Square show begins each Friday, and be present at the end of the evening when the winner is drawn. Each ticket is valued at $27.50 per person.

For more information on Puckett’s Gro. & Restaurant in downtown Columbia visit its Facebook page at www.facebook.com/puckettscolumbia. For dinner and show reservations, book online at www.puckettsgrocery.com/columbia or call Puckett’s at (931) 490-4550.