The Lowcountry is renowned for its seafood, sun-soaked summers and storied traditions — but its cocktails deserve a place in the spotlight, too. These two recipes from local mixologists showcase the creativity and style of the region. 

Wise Guys

Chatham Artillery Punch (circa 1850s)

This potent punch is a Deep South classic, named after the Savannah regiment that inspired it. With a base of rum, whiskey, brandy and champagne, this historic cocktail is sweet, strong and celebratory. SERG Group’s version modernizes the legendary blend while keeping its rich tradition intact.

Ingredients 

1/2 ounce SERG Group Elijah Craig Single Barrel Bourbon

1/2 ounce Bacardi Superior Rum

1/2 ounce Sacred Bond Brandy

1/2 ounce Oleo Saccharum or simple syrup

1/2 ounce fresh lemon juice

3 ounces sparkling brut

Directions

[1] Combine the first five ingredients in a shaker with ice. [2] Shake and strain into a  Collins glass over freshly crushed ice. [3] Top with sparkling brut, garnish with a mint sprig and a lemon twist.

Palmetto Bluff Club

Smoke N’ Spice

For those craving a cocktail with a sweet yet fiery edge, Gene Castellino, beverage director at the Palmetto Bluff Club, presents this smoky, citrus-forward mezcal creation. The earthy, robust flavors of mezcal harmonize with the tropical heat of cayenne mango chili syrup, creating a bold and unforgettable taste experience. The secret lies in the choice of Union Mezcal, renowned for its distinctive smokiness achieved by cooking agave in underground ovens for several days — a process that sets mezcal apart from other tequilas.

Ingredients 

1 3/4 ounces Union Mezcal 

1 ounce lime juice

1 ounce orange juice

3/4 ounce Cayenne Mango Chili Syrup (recipe below)

1/2 rim of Tajin 

2 chunks of mango

Directions

[1] Combine the first 4 ingredients in a shaker with ice. [2] Strain into a rocks glass with ice. [3] Garnish with a half rim of Tajin and 2 chunks of mango.

Cayenne Mango Chili Syrup

Ingredients

1 cup mango chunks (fresh or frozen)

1 cup water

1 cup granulated sugar

1/4 teaspoon cayenne pepper (adjust to taste)

Directions

[1] In a saucepan, combine the mango chunks, water and sugar. [2] Heat over medium heat, stirring occasionally, until the sugar dissolves and the mango softens (about 10 minutes). [3] Use an immersion blender or transfer to a blender to puree until smooth. [4] Stir in the cayenne pepper and simmer for 2–3 minutes to infuse the flavors. [5] Strain the syrup through a fine-mesh sieve to remove solids, then let it cool completely.