Spike Your Coca-Cola With Peanuts and Whiskey

Shake things up.

Welcome to A Drink You Can Actually Make, Eater's first ever recipe series dedicated to simple cocktails from new bars across the country.

Last August, Chattanooga, Tennessee's locally sourced butcher shop Main Street Meats expanded from lunch-only service into a full-bore restaurant (and retail space), with a bourbon bar and newly hatched craft cocktail program.  The place is owned by chef Erik Niel, who also operates nearby Easy Bistro & Bar, a Southern-French spot housed in the world’s first Coca-Cola bottling plant. So, when Main Street Meats bar director Alex Jump was conceiving his Homegrown cocktail, he took inspiration from Easy Bistro & Bar's past. The outcome, below:

Homegrown
Makes 1

1 bottle Mexican Coke
1 1/2 ounces bourbon, such as Chattanooga Whiskey
15-20 salted, roasted peanuts

Open the Mexican coke and pour out about 4 ounces of soda. Add whiskey and salted peanuts. Serve.

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