Cool off with a Garden Gimlet, and Get Ready for This Year’s Ultimate Sunday Funday

Cocktail hour starts early at Highball — the High’s brunch-inspired mixology competition.

By Eva Berlin, Digital Content Specialist, High Museum of Art

Randy Hayden shows Berto Horne, A High Museum Ambassador, how to make a Garden Gimlet.

Beginning with a palette of fresh greens and reds, Randy Hayden mixes, muddles, and shakes until his carefully crafted cocktail is complete.

The result is a smooth, velvety, golden liquid. He tops it off with a slice of heirloom tomato, a dash of black pepper, and a few drops of olive oil. The drink glows with the sun-warmed ingredients of summer.

Hayden’s drink draws from the colors and flavors of summer, much like these artworks: Charles Melville Dewey, Landscape, undated; Medford Johnston, Samburu, 1988. This work was inspired by the colors surrounding Kenya’s Ewaso Nyiro River.

As he makes his drink, Hayden explains, “I love art, and art for me can mean anything from making a beautiful cocktail, to paintings, to music.” He was a winner at last year’s Highball, the High Museum of Art’s annual fundraising mixology competition.

Highball brings together Atlanta’s foremost bartenders to compete head-to-head with their most creative cocktails. This year’s theme is Sunday Funday, so our bartenders will be flexing their imaginations to bring you inspired brunch cocktails. The winner claims bragging rights as one of Atlanta’s top mixologists. Get your tickets to Highball now to sample their creations, join in the music and activities, and vote to name one mixologist the most sensational of them all!

Highball raises essential funds that support the High Museum’s educational programs, community programs, and overall mission.

Highball
Sunday, August 11, 12:30–4 p.m.
VIP access, 11:30 a.m.
The Fairmont
High Museum Member Ticket $75, General Ticket $95, VIP Ticket $150

A VIP ticket includes a cocktail demo with Randy Hayden, Beverage Director of Slater Hospitality, early access to the event, and name recognition in the program. Hayden’s cocktail demo will begin at 11:30 a.m. on Sunday, August 11.

For a taste of what you can expect in your VIP demo with Hayden, watch the video above. Read on for the recipe so you can make Highball 2018’s winning drink for yourself at home.

From Winner to Judge

You can find Randy Hayden concocting drinkable masterpieces somewhere on the 85,000-square-foot roof of Ponce City Market. The roof houses Slater Hospitality’s various concepts, including Nine Mile Station, Sky Mile Park, RFD Social, and 12 — a new private cocktail club.

Alec Soth, Sidney’s Tomatoes, Nubbin Creek, Alabama, 2007

Last year, Hayden’s Garden Gimlet won the hearts of the judges and the crowd. It’s a gimlet with gin, lime, and sugar — and then, on top of that, he folds in basil, heirloom tomatoes, celery, extra virgin olive oil, salt, and pepper. Hayden will be back as a judge this year.

“Texture is a big deal to me in a drink. It needs all the elements. Same goes for food, for art. If it doesn’t have all the elements, I’m not about it.”

The Garden Gimlet showcases classical bartending and fresh ingredients in a drink that’s balanced, savory, tart, and refreshing. It’s great for summer and spring when your tomatoes are flavorful and ripe.

Try Randy’s Winning Recipe:

The Garden Gimlet

• 2 ounces Xoriguer Mahon gin
• 1 ounce fresh-squeezed lime juice
• 1 ounce simple syrup
• 2 heirloom tomatoes, green and red
• 6 pieces chopped celery
• 6 basil leaves
• 1 barspoon extra-virgin olive oil
• 1 large pinch kosher salt
• 1 large pinch ground black pepper

In a small Boston shaker, combine tomatoes, salt, pepper, olive oil, and celery. Muddle for 5–7 seconds. Add basil, rosemary, gin, lime juice, and simple syrup. Fill with ice and shake vigorously. Double strain into a coupe glass. Garnish with half a cherry tomato, a few drops of olive oil, and a sprinkle of ground black pepper.

Enjoy the drink — and we’ll see you at Highball!