Well, Nooga. It's the last day of July, which means we're officially wrapping up our Drink Up Month. We had such a wonderful time celebrating Chattanooga's beverage industry and can't thank the folks who partnered with us + everyone who came out to the events enough.

To end the celebrations, we're bringing you seven delicious drink recipes from local bartenders. If you try the recipes out, make sure to let us know how you liked them.

“The Magician”

Created by Monica Penn, Bar Manager of Matilda Midnight.

1.5 oz Madre Mezcal
.75 oz Aperol
.75 oz lime juice
1.5 oz guava syrup*
Top with soda
Cilantro
Salt + pepper rim

*Guava syrup

1 cup sugar
1 cup water
1 cup guava puree

Add all ingredients to a sauce pot + bring to a boil. Take off the heat and stir until the sugar is fully dissolved. Let cool and store in a container of choice and refrigerate.

Add mezcal, Aperol, cilantro, lime, and guava syrup to your shaker. Add ice, shake, and then fine strain into salt + pepper rimmed Collins glass. Add ice and top with soda. Garnish with cilantro flower and a lime wheel.

This cocktail uses Halaby peppers that are indigenous to the Middle East. | Photo provided by Calliope.

“The Halaby”

Created by Raven Humphrey, Beverage Director of Calliope.

House-infused Halaby pepper gin
Dry Vermouth
Lime juice
Mixed peppercorn + sugar rim
Dehydrated lime wheel

“The Halaby pepper is indigenous to the Middle East. This cocktail brings the heat but keeps it well-balanced with fresh lime juice. We love bringing elements of our dishes to our cocktails to make for some of the best flavors.”

Make an alcoholic version of this cocktail by adding gin. | Photo provided by No Hard Feelings Bar

Blackberry Basil Gimlet (Mocktail)

Created by Freddy Schwenk, Owner of No Hard Feelings Bar.

1.5 oz Seedlip Garden 108 (NA spirit)
.75 oz blackberry syrup
.75 oz lemon

Garnish with a fresh basil leaf. Can swap with your choice of gin to make an alcoholic version.

Try this spin on the classic Pimm's Cup cocktail. | Photo provided by Main Street Meats via Charlotte Beck PR

“M’s Cup”

Created by Garth Poe, Bar Manager of Main Street Meats.

1.5 oz Pimm’s
1 oz cucumber mint-infused Fords gin
.75 oz strawberry syrup
.75 oz lemon juice
Tonic
Mint

Combine all ingredients in a shaker tin, mount with ice, and shake. Strain into a Collins glass, top with tonic, and mount with ice. Add a huge mint bushel as the garnish.

“It’s sweet and tart and bitter and refreshing, all at the same time — with all the fruit and herb garnishes cemented into the essence of the drink. It’s slightly more gin-heavy than a classic Pimm’s Cup, too.”

Try this refreshing watermelon cocktail. | Photo provided by The Rosecomb

“Watermelon Whip”

Created by Sarah Tuttle, Lead Bartender of The Rosecomb.

1.25 oz Tito’s vodka
1/8 oz Shanky’s Whip
.5 oz simple syrup
.75 oz watermelon juice
.75 oz grapefruit juice
.25 oz yuzu juice
1/8 oz Super Lemon juice
2 drops of 20% saline solution

Try this simple mocktail recipe for a refreshing drink. | Photo provided by Maven Table

"NA Sidecar Mule"

Created by Kaleena Goldsworthy-Warnock, Founder of Maven Table.

.5 oz Maven Table Sidecar
4 oz ginger beer
Orange peel garnish

The Maven Table The Serious Sidecar mixer is made with bourbon-barrel aged lemon + orange balsamic.

This refreshing cocktail has notes of rosé and various citrus flavors. | Photo provided by Mac's Kitchen + Bar.

"Westworld"

Created by Alexandria Youngs, Beverage Director at Mac's Kitchen + Bar.

2 oz Atlanta Distillery vodka
1.25 oz Rosé vermouth
1 dash Angostura orange bitters
1/4 tsp lemon oil
1 thin slice of preserved lemon

Add the vodka, vermouth, and bitters into a mix glass with a large scoop of ice. Mix for 30 seconds. Allow the mix to sit while you quickly add the oil + the preserved lemon slice to the bottle of a martini glass. Give the mix another quick stir and strain into the prepared glass.