Brown Water & Barbecue | The Citizen

What’s up, my Eaters! I hope you all are doing well.

I’m doing great over here, and honestly, I’ve missed you all very much.

I took a couple of weeks off to give myself an opportunity to recharge, reset, and let the creative juices start flowing again.

Every spring, I get super excited—not just because the cold weather moves out and people start coming back to life, but because May is National Barbecue Month.

As I started thinking about what I wanted to write about to celebrate the month, two things became very clear to me.

First, I wanted to give you all a recipe that would help you kick your nice-weather season off the right way.

And second—I wanted to talk about bourbon.

But before we get into the recipe, I want to talk with you a little bit about my appreciation for it.

My history with bourbon actually started a few years ago.

I had a boss that I spoke with often who was what I would call a true “brown water” aficionado.

And if I’m being honest, I can’t even remember exactly how our bourbon conversations began.

What I do remember, though, is that although we never actually had the opportunity to sit down and share a drink together, we shared many conversations about it.

And after many of those conversations at work, I started having even more “brown water” conversations at home with my neighbor James.

Those conversations quickly turned into tastings.

Sometimes it was just James and me. Other times, our wives and a few neighbors would join us too.

Those evenings in the cul-de-sac with James were really the beginning of my bourbon journey.

For a season, drinking bourbon with James became one of my favorite pastimes.

And one of the reasons I loved it so much was because it reminded me of all the things I love about barbecue.

James was extraordinarily generous with me when it came to the bourbons he shared.

And as a result, over time, we enjoyed everything from Bulleit and Blue Note to Woodford Reserve.

I also had the opportunity to experience some more premium selections as well, such as Blanton’s, E.H. Taylor, Stagg, and Weller.

Now, I brought a few selections to the table too—but I was no competition for James and his collection.

As a result of my own curiosity and the countless hours spent sipping and tasting with James, there were a few things that repeatedly caught my attention:

The bottle shapes.

The varying bourbon colors.

The labels.

The states they came from.

And especially the “nose”—or the way the bourbon smelled the moment you cracked the bottle open and poured a glass.

I’ve grown to appreciate all of those things for different reasons.

But what I remember most about my “brown water” talks with my boss and the countless hours spent with James around the bourbon table were the stories shared and the time spent together.

Eaters! For me, that’s what great barbecue has always been about too.

Sure, the food matters.

The smoke matters.

The fire matters.

But more than anything, barbecue is about slowing down long enough to gather, laugh, tell stories, and create moments with the people around you.

And honestly, I think bourbon does the exact same thing.

Whether it’s a Bulleit Old Fashioned, Woodford Reserve on the rocks with a twist of lime, or a neat pour of E.H. Taylor, there’s just something about bourbon that naturally slows the moment down in the best way possible.

And like barbecue, once you spend enough time around it, eventually you start wanting to create your own experience with it.

That curiosity eventually led me to create this week’s featured cocktail, which I’ve named the “Jinger James” in honor of my friend who turned me from a bourbon talker into a bourbon drinker.

Now, the base of this drink was actually created one evening out of pure necessity.

James and I wanted to have a few drinks, and we needed a mixer.

The problem was, the only readily available option we had was some sweet tea.

Turns out, that wasn’t a problem at all.

It was actually pretty delicious.

And since that fateful night, I’ve slowly crafted that foundational drink into a cocktail that honors bourbon, pays tribute to the South through sweet tea, and introduces a bit of my Jamaican culture through the addition of citrus and ginger.

It’s refreshing, citrusy, slightly spicy, and dangerously smooth.

The Jinger James is the kind of cocktail that goes down easy—so you should definitely proceed with caution.

Enjoy it at brunch poured from a pitcher.

At a backyard pool party or barbecue in a bright plastic cup.

Or at a fancy supper club dinner served in a crystal glass.

So, without further ado, here’s what you’ll need to make a Jinger James for yourself:

• Woodford Reserve or your bourbon of choice 
• Lemon wedge 
• D&G Jamaican Ginger Beer 
• Culture Sweet Tea or your sweet tea of choice 
• Ice 
• An on-the-rocks glass 

Directions

Fill your glass about 3/4 of the way with ice.

Pour in:

• 2 oz bourbon 
• 4 oz D&G Jamaican Ginger Beer 
• 2 oz sweet tea 

Squeeze in your lemon wedge, then drop the squeezed wedge directly into the drink.

Stir thoroughly.

One final note: don’t rush this drink.

Allow the cocktail to chill, mellow, and dilute slightly as the ice slowly melts.

That little bit of dilution balances the drink in a way that elevates it exponentially.

Note:

As always, feel free to adjust the bourbon proportions to best suit your personal preference.

And most importantly, my Eaters—please drink responsibly.

So, my Eaters, whether you’re gathered around the smoker, sitting poolside, or just looking for a reason to slow down with people you care about, I hope you give the Jinger James a try this barbecue season.

Make one for yourself.

Make one for a friend.

And most importantly, make some memories while you drink it.

Until next time, be encouraged—and remember, you can always come see me or my team at the Peachtree City Farmers Market every Saturday.

—Chef Andrew Chambers