Drinking in America

Simple. Modern. Unexpected. The three self-proclaimed traits of Tristan are not only true, but are evident in their ever-changing menus. Depending on the time of year you may find yourself sipping on freshly squeezed grapefruit or a mint basil infusion. Either way they are always mixing it up and getting it right. Bar Manager Ken Maciejewki had some summer fun with cocktail popsicles and is now looking forward to experimenting with homemade bitter and liqueurs for the fall. Pay a visit to their lounge to see what else they have in store.

I walk into Tristan for the first time, is there a signature drink I have to try?

Tristan’s specialty cocktail menu changes based on local ingredients and seasons but there are a couple cocktails that keep finding their way back on our menus – A favorite is our Berry Sparkler made with Blackberry vodka, Fresh Berry Purees, Basil, Lemon, and topped with a champagne float. Perfect for the hot Charleston Summer.

What makes Tristan so unique?

We are constantly reinventing and reconsidering “classic” dishes and drinks. Our menus change based on ingredients and season but they always feature simple twists on the traditional. Tristan offers our guests great, imaginative, food and cocktails in a modern environment with fantastic service.

You have a great selection of fresh ingredients for your cocktails, what would you say seems to be most popular among visitors?

Fresh herbs add so much depth and flavor to cocktails. Basil and mint are staples behind our bar.

Love the idea of your cocktail popsicles. Any other cocktail creations to look forward to after the summer season?

We have a lot of fun with our cocktail menu. Out cocktail popsicles have bee a cool hit (available through Labor Day) but were creating new drinks and specials on a daily basis. Right now we’re experimenting with infusions, house made liqueurs, bitters and tonics. There’s always something new in our lounge.

What are your favorite ingredients to use at the moment?

May favorites are fresh ruby grapefruit juice, a good quality ginger beer and fresh basil.

Any trend predictions for spirits in 2011?

More local ingredients- More organic products. Deeper, robust flavors for fall.

After a night behind the bar, what’s your drink of choice?

A good dry gin martini is the drink for me.