Party Fowl, Nashville’s only full-service hot chicken joint, will launch its new beverage program, a collaboration with Freddy Schwenk and Matt Buttel of Nashville Ice Lab, beginning September 1. The pair has elevated the restaurant’s drink menu and will remain on the team as consulting beverage directors, overseeing the craft cocktail program.
“Matt and I go way back, and I knew that he and Freddy were the perfect consultants to bring to the team,” says Austin Smith, Party Fowl owner. “They’ve outdone themselves in creating a unique menu of incredible drinks that complement the Party Fowl menu and are true to the brand. I’m excited to have them on board and look forward to seeing where this partnership takes us.”
Beginning next month, guests can expect a revamped list of craft cocktails created by Schwenk that complements executive chef Bart Pickens’ Nashville Hot Chicken-centric menu for brunch, lunch, and dinner. From seasonally driven drinks to innovative variations of classics, the new list offers a variety of libations. Party Fowl is committed to continuously keeping the menu fresh and will regularly be experimenting with new and different cocktail recipes, while always maintaining a rotation of local beers available on tap.
One of the most exciting parts of Party Fowl’s latest upgrade is the installment of a frozen craft cocktail program. Six frosty drinks, more than any other restaurant in Nashville, will be available on the menu, including:
Over Yonder: Party Fowl’s take on a classic whiskey and Coke made with Hillbilly Bourbon
Port Light: One of the few non-rum-based tiki classics, made with Bourbon, passionfruit, grenadine, and lemon
Somebody Hand Me Some Maracas: An agave-based Negroni riff, made with Altos tequila, luxardo bitters, sweet vermouth, and bubbles.
The Ghost of Alan Kennedy: Frozen cocktail made with coconut vodka, Nashville Ice Lab’s Big Adventure piña colada mix, orange juice, and Red Bull Yellow Edition
Lavender Julep: A variation of a mint julep, made with Cooper’s Craft Kentucky Bourbon and spiced lavender syrup.
Improved Grasshopper: A boozy milkshake made with Bourbon, heavy cream, branca menta, crème de cacao, Amaro Montenegro, banana, and cold brew coffee.
Schwenk offers his take on the classics, including a Pineapple Negroni, made with Pickers pineapple vodka, Campari, and grapefruit; Another Damn Mule, made with chamomile tea-infused Pickers vodka, lemon, and ginger beer; and Fowl Language, the house old fashioned made with Old Forrester Signature and stirred with tiki spices.
Other unique cocktails on the list will include the Cobble Hill, made with Bourbon, dry vermouth, Amaro Montenegro, and cucumbers, the Mexi-Cuba Libre, made with Afrohead rum, Mexican Coke, and lime, and the Shandy Travis, made with guava, peach, and Wiseacre Tiny Bomb beer.
In addition to the new menu launch on September 1, Party Fowl will also introduce updated happy hour specials. Monday through Friday, from 3 to 6 p.m., guests can enjoy select craft cocktails for $5 each.
News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.