Bartenders put their unique spins on tried and true cocktails
VEGGIE TALES
Vegetables are stealing Holy City’s craft cocktail scene
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Vegetables are stealing the Holy City’s craft cocktail scene
FROM THE EDITOR
Welcome to Swig, Charleston City Paper’s annual bar guide. This year, we explored the delicious ways that local bartenders are using veggies in cocktails and we spoke with some of the city’s top wine professionals about their favorite ways to pair vino with junk food. We also examined the burgeoning THC and CBD beverage landscape and explored how mixologists are putting new spins on classic cocktails. Charleston’s restaurants and bars never fail to offer inventive drinks that pay homage to the classics while being right on trend, and this year is no exception. Bottoms up, y’all! —Becky Lacey
Bartenders put their unique spins on tried, true cocktails
PUBLISHER
Andy Brack
ASSOCIATE PUBLISHER
Cris Temples
NEWS
Skyler Baldwin
Herb Frazier
Maura Hogan
Vincent Harris
Becky Lacey
Jack O’Toole
CONTRIBUTORS: Samantha Connors
Michael Pham
Liz Regalia
SALES
ADVERTISING DIRECTOR: Ashley Smith
ACCOUNT EXECUTIVES: Kristin Byars
Kate Robbins
DESIGN
ART DIRECTOR: Scott Suchy
GRAPHIC DESIGNERS: Christina Bailey
Ashleigh Keiser
PHOTOGRAPHERS: Ashley Stanol
John Gaulden
DISTRIBUTION
CIRCULATION TEAM: Victoria Connor, David Lampley, Aidan Lauderdale, James Johnston, Aidan O’Connor, Lindsay Palmer, Michael Pham,
A glass of Brachetto and a cheesesteak from Berkely’s Sandwiches + Suppers. Photo by Ashley Stanol.
is a publication of the Charleston City Paper and is published once a year by City Paper Publishing, LLC. All content is copyrighted and the property of City Paper Publishing, LLC. Charleston City Paper
Add all ingredients to a glass rimmed with caramel syrup. Stir and serve over ice.
Veggie tales
Vegetables are stealing the Holy City’s craft cocktail scene
By Liz Regalia
IF YOU THOUGHT ORDERING A BLOODY MARY at brunch was the only way you could drink your vegetables in boozy beverage form, think again. Craft cocktails starring beets, carrots, tomatoes and more have officially made their way onto the happy hour menu.
Whether it’s to highlight seasonal produce or pack a healthy punch, local mixologists around town are experimenting with veggies for a number of reasons. But let’s face it. No matter the reasoning, the only way a vegetable belongs in a cocktail is if it’s delicious.
“The tomato has definitely been the most on-trend veggie for cocktails,” said Veronica Riffo, front-ofhouse manager and bartender at The Gin Joint in Charleston. “It’s sweet and packs great umami flavors that tend to pair well with gin, tequila, mezcal and vodka.”
Also popular? Carrots and bell peppers. “Both can be used in many ways, like syrups, shrubs and infusions,” Riffo said. “These veggies satisfy the sweet-and-savory element without being too vegetal.”
What’s more, bartenders are modeling many veggie-based creations after tried-and-true classics, whether a daiquiri, margarita or martini, to ensure a cocktail that hits the mark.
THOUGHT
Fruits vs. veggies
Botanically, tomatoes and bell peppers are classified as fruits. But in the culinary world, they are considered vegetables because they are typically used to create savory dishes (or drinks) like veggies rather than sweet dishes like fruits.
“When I first started crafting new cocktails, I did a riff on a margarita using ingredients that were in-house,” said Morgan Coyne, beverage director at Lost Isle on Johns Island and winner of this year’s Best Bartender in City Paper’s Best of Charleston awards. “I saw carrots, then a ginger syrup we make here so why not try carrots and ginger?”
And thus, Lost Isle’s signature carrot margarita was born, and it is now the restaurant’s best-selling cocktail.
Ready to sip for yourself? Here are a few of our favorite veggie-based cocktails featuring fresh house-made components and high-quality ingredients, plus the stories behind them.
The Dirty Green Tomato at The Grocery (downtown)
• Charleston-based Hat Trick Botanical Gin, pickled green tomato brine
“Vegetable-based cocktails are growing in popularity now, but it’s something that’s always felt natural for us,” said Kevin Johnson, chef and owner of The Grocery. “It complements our vegetable-focused menu, helps reduce food waste and gives us another way to showcase the flavors of our region.” FOOD FOR
Continued on page 8
The Gin Joint’s Endless Summer utilizes — among other ingredients — bell peppers and salted tomato
Thursday: Taco Day ($3 beef, chicken, pork) Friday: 2 house tequila shots with any pitcher
Photo by Ashley Stanol
Starring the brine from green tomatoes pickled in-house, the Dirty Green Tomato has been The Grocery’s signature dirty martini for nearly 14 years.
“The cocktail hits all the right flavor notes with great balance — bright acidity, a touch of sweetness, savory notes from the onions and spices in the brine and a nice bit of salinity that pulls it all together,” Johnson said.
The
Beet Margarita at Basic Kitchen (downtown)
• Tequila, beet, orange, lime, agave
“We believe that if we can eat healthy, we should also have the option to drink healthy,” said Tiffany Gauch, general manager at Basic Kitchen. “We juice our ingredients in-house, so it was an easy transition to infuse the idea of health into our cocktails.”
Dubbed “the cocktail that started it all,” Basic Kitchen’s beet margarita was the restaurant’s first vegetable cocktail featured on the bar menu when it opened back in 2017. “It’s a mixture of earthy and bright, with the combination of beets and apples creating a perfect balance,” Gauch said. “It shows you can mix being good with a little bit of being fun!”
Tide Farms and a flower to give it a final summer-in-a-glass touch.
In Fine Fettle at NICO (Mount Pleasant)
• Gin, carrot, lemon, honey-tumeric, ginger
Caitlin Condon, bar manager at NICO, debuted this new carrot-based cocktail only three weeks ago.
Down the Wabbit Hole at Lost Isle (Johns
Island)
• Tequila, campari, lime, carrot, ginger, agave, smoked pepita-Tajin rim Each batch of Lost Isle’s signature veggiebased margarita gets its bright orange color from 16 pounds of freshly juiced carrots. Luna’s Blanco tequila, agave and lime give it a classic margarita vibe, while campari and orange juice add a twist. But the rim is Coyne’s favorite part.
“Along with Tajin, we took some pepitas, tossed them in smoked paprika, smoked them, blended them, and then added some dried lime leaf and some sugar,” Coyne said. “It’s a nice little citrusy, salty, tiny-bit-spicy blend that bounces off the cocktail really well.”
The Endless Summer at The Gin Joint (downtown)
• Bell pepper gin, sherry, cappelletti, bergamot, salted tomato, pineapple, lime acid, black lemon bitters
The Endless Summer was inspired by the bounty of a summer garden. “I love using the ‘Vegetarian Flavor Bible’ when it comes to pairing ingredients for cocktails,” Riffo said. “Both the tomato and bell pepper paired with pineapple so the root of the idea was born.”
Fruity, savory and of course a bit vegetal, the cocktail is balanced with Cappelletti, an Italian red bitter aperitivo. It’s garnished with edible micro radish from North Charleston-based King
“I’ve seen a lot of trends being set on social media to be healthier, and I’ve gotten into the juicing trends myself this past year, so I wanted to incorporate a cocktail that made people feel like they were making a healthier choice when drinking alcohol,” Condon said.
The In Fine Fettle cocktail tastes like a zippy wellness shot with a shot of gin — in the best possible way. Both the carrots and ginger are pressed in house, then Condon simmers honey, cracked black pepper and fresh turmeric root to add some sweetness.
Photos by Ashley Stanol
VEGETABLES continued from page 7
Liz Regalia
NICO’s In Fine Fettle mixes gin and giner
Ashley Stanol
Veronica Riffo prepares the Endless Summer cocktail at The Gin Joint
Zach Thompson
Basic Kitchen’s beet margarita has been a mainstay on the menu since the restaurant opened in 2017
Lost Isle’s Down the Rabbit Hole gets its bright orange color from freshly juiced carrots. Morgan Coyne (bottom) behind the bar at Lost Isle
You don’t need to dine on foie gras or caviar to enjoy a pairing of fine wine with food. Some of the best combos, in fact, can be found in the corner store.
Local food and beverage experts are embracing comfort foods and guilty-pleasure snacks as the perfect partners to a great pour. They’re changing how people think about what belongs next to their glass of Merlot.
Oscar Hines, co-owner of Dashi in North Charleston, said when people only think of wine in the context of fancy meals, “it relegates wine to a small segment of our lives. The world is so much more dynamic than what that context provides.”
This fresh perspective encourages wine to step off of its pedestal and mingle with everyday foods people love. In doing so, it becomes less about formality and more about connection, creativity and taste.
“If done right, it makes wine feel less like a museum piece and more like something alive in your daily life,” said Josh Walker, owner of downtown’s Wine & Company. “That said, not every snack works. If there’s too much sugar or overwhelming spice, it can throw the pairing off. But if you love the combo, then go for it. The best pairings are personal.”
Prisma Pinot Noir with beef jerky
Dashi
Beef jerky sits atop its throne as the king of road trip foods, a pinnacle of on-the-go snacking. But encountering it in a wine pairing is unexpected. Hines, who describes the pairing as a “kind of gas station charcuterie,” says it’s worth trying.
Dashi co-owner Oscar Hines recommends the gas station charcuterie pairing of beef jerky and red wine
He has spent a lot of time learning about wines thanks to Dashi’s extensive selection, wine club and newly opened Dashi Wine Bar and Emporium on Rivers Avenue. When experimenting with wine at home one night, he got creative and paired his red wine with beef jerky to find the perfect balance of acidity and salty-sweetness. He recommends a medium-bodied red, like the Prisma Pinot Noir or Microcosmico Garnacha, for the best pairing.
“Wine doesn’t have to be relegated to only a fancy meal,” he said. “There are so many really great, inexpensive wines available today that it’s pretty easy to find a selection of wines to enjoy on a more regular basis. Fundamentally for me, wine is fun and shouldn’t be taken too seriously.”
Why It Works: “It’s a classic combination,” Hines told the City Paper. “The
jerky is salty and rich, which interacts well with the acid and structure of wine. They bring each other to new heights.”
The Vibe: “Youthful, exuberant. It’s something I wish I’d thought of in college,” he said.
Angelo Negro Unfiltered Brachetto with cheesesteak
Berkeley’s Sandwiches + Suppers
Steak and red wine is as classic of a pairing as you can get. But what if that steak is served razor-thin, mixed with chopped onion, covered in mildly sharp, creamy cheese whiz and tucked
Continued on page 12
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Chris Higgins-Johnson pairs a Berkeley’s cheesesteak with a glass of Brachetto
into a warm amoroso roll smothered with mayonnaise?
Chris Higgins-Johnson, the general manager of Berkeley’s and The Archer, met this unconventional take on steak and red wine from his future boss, Marc Hudacsko, owner of the restaurants.
“Long before I worked for Marc, I would dine at Berkeley’s at least once a month,” Higgins-Johnson said. “One night, I met him while drooling in anticipation of my cheesesteak I’d ordered. He noticed I was drinking an orange wine and insisted, if I was up to it, to try this wine he loves: enter the Brachetto. The next thing I knew I had a belly full of the Brachetto and the best cheesesteak in Charleston.”
The juxtaposition of a hot, cheesy sandwich and chilled, medium-light bodied red is the ultimate pairing for HigginsJohnson. In cooler months, he swaps the Brachetto for a chilled Gamay.
Why It Works: “All the salty, savory flavors of the cheesesteak are enhanced and make you appreciate the dry, slightly sweet background notes of the Brachetto,” Higgins-Johnson said. “The chillness of the wine resets the heat from the cheesesteak which makes me want to dive right back into the cheesesteak.”
The Vibe: “It has a Bradley Cooper vibe — super casual demeanor and sexy
potato chips and chilled Champagne.
“Obviously chips are delicious, and Champagne is wonderful,” he said, “but together they’re somehow more than the sum of their parts.”
Walker associates this pairing with nights spent at the wine shop reminiscing and bonding with staff over a bottle of bubbles and a bag of chips.
“The combo is probably tied to some of my sweetest memories at the wine shop,” he said. “Turns out, the taste of chips and Champagne is really the taste of those shared moments to me.”
down their cheesy ’za or asking for what’s long been called “pizza wine,” a cheap chilled red, usually a Lambrussco. But as pizza has become more elevated in the food and beverage world, so has the drink people accompany it with. The spectrum of wines paired with pizza has greatly expanded.
as hell. And everyone loves Bradley Cooper,” Higgins-Johnson said.
Pierre Péters Champagne with salted potato chips
Wine & Company
The salty crunch of potato chips beckons even the most disciplined healthy eaters. But you can turn your late-night snacking into an elegant occasion with Walker’s favorite pairing: classic salted
Why It Works: “The bubbles are sharp and refreshing, and the oily, salty crunch of the chips gives them something to cut through. The contrast is the magic,” Walker told the City Paper. “The crunch hits you first, then the salt and then the clean sweep of the wine resets everything.”
The Vibe: “I’d call it life,” he said. “Most of our days aren’t made up of big fancy meals, and I think we should pop a bottle any time we can. The ordinary moments are absolutely worth celebrating.”
Chilled Pelaverga with pepperoni pizza
Graft Wine Shop
In most casual pizzerias, you’ll see groups passing pitchers of beer to wash
“We’ve always been big proprietors of drinking what you like with what you eat and not forcing a pairing,” said Miles White, co-owner of both Graft Wine Shop and Tutti. “But luckily, I would be hard pressed to find a wine that I wouldn’t enjoy with a pizza.”
White offered many examples of wines (both red and white) that work well with pizza: Grignolino, Nebbiolo, Vermentino, Timorasso or Grüner Veltliner.
For him, deciding which wine to pair with his pizza comes down to how he’s feeling.
“Context is everything,” he said. “Sometimes I just want to sit on the couch and eat a pepperoni pizza out of the box and drink some cold Barbera out of a tumbler and watch Survivor. Other times I want to sit at the dining room table with plates, the same pepperoni pizza and a nice bottle of Barolo with a fancy stem.”
When asked for his ultimate pairing, the chilled Pelaverga stood out. Though the versatility of pizza and the expanded definition of “pizza wine” allows for a nearly
Ashley Stanol file photo
Josh Walker suggests salted potato chips with a glass of bubbly (bonus points for adding a dollop of caviar)
Go spiritless
Nonalcoholic wines are proving they can be just as fun and flavorful as their spirited counterparts.
“Wine doesn’t need to be reserved for white tablecloths and multi-course dinners,” said Emily Heintz, owner of no- and low-ABV beverage store, Sèchey. “Pairing it with something as simple as a cracker breaks down that formality. It’s a playful, approachable way to bring more people into the conversation, especially those who might be intimidated by wine culture.”
Nonalcoholic Sèchey Rosé with Callie’s cheddar biscuit crackers
Sèchey
Heintz likes to pair Sèchey’s German-crafted Rosé with a local favorite, Callie’s cheddar biscuit crackers.
“Both [are] simple, joyful and welcome at the table — and showcase Southern hospitality,” she said. “It’s an easy hot girl dinner or book club night snack.”
endless number of potential pairings.
Why It Works: “Pizza’s a great wine food because it has plenty of fat, acid and salt,” said White. “You need wine with zip, some tannin and flavor that can withstand all that’s going on. A lot of Italian reds we love naturally have high tannins and higher acidity and are perfect with a little chill.”
The Vibe: This pairing is something you’d enjoy at your grandma’s kitchen table or while laughing with your best friend at home — comfortable, unpretentious and joyful.
Raspberry flavoring keeps it bright while subtle notes of rhubarb and rosehip balance the NA wine, and the lack of alcohol allows the full flavors and texture of the crackers to shine through, Heintz said. Plus, the ability to serve it in a casual setting makes the wine more approachable and fun.
Why It Works: “The Rosé’s crisp acidity and fruity lift cut through the cheddar’s richness, while its delicate floral undertones bring out the biscuit cracker’s buttery layers,” Heintz said. “The texture play, crisp bubbles meeting crunchy crackers, makes each bite and sip feel lively and indulgent at once.”
The Vibe: “This pairing is your effortlessly chic Southern friend — the one who can pull off a cocktail dress with cowboy boots and make everyone feel at home,” she said. “It’s warm, a little playful, deeply satisfying and always ready to turn an ordinary moment into something worth celebrating.”
Rūta Smith file photo
Miles White, co-owner of Graft and Tutti, loves a Pelaverga with pepperoni pizza
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Reinventing the classics
Bartenders
put their unique spins on tried, true cocktails
By Michael Pham
A classic cocktail is a classic for a reason: it’s reliable, familiar and just dang good. The drinks stand the test of time and are essential in every bar bible.
Just think of any base spirit and there’s a classic cocktail screaming its name. Whiskey? The old fashioned. Tequila? Margarita. Rum? Daiquiri. Vodka? Martini. Gin? Negroni.
Sometimes, however, bartenders and mixologists put their own spins on these classics. From adding different syrups or shrubs to swapping out ingredients for something with a little more punch, area restaurants and bars often craft each drink as their own by adding something unique. While these interpretations may look or taste different, they carry the essence — and punch — of the original.
Modernizing the Manhattan
Veteran bartender Alexander Peters, bar manager of Church and Union, takes a simple approach when crafting his cocktails.
Currently on the bar’s menu is the Holy Roller, his take on a black Manhattan using rye whisky, Averna amaro and bitters.
John Gaulden
Alexander Peters, bar manager of Church and Union, crafts the Holy Roller, his take on a black Manhattan
tion that drove him to create the Caprese Martini in 2022.
His approach is very much the same as Peters’ — start off with a classic, then go down a rabbit hole of gastronomy to find out what works best.
A regular Manhattan is made with whisky, sweet vermouth and bitters.
“I always start off with what I know, and work my way from there,” he said. “If there’s a specific flavor profile I’m looking for, it’s best to start off with the basics.”
Then it’s a process of trial and error to figure out what works by adding, subtracting, dividing or multiplying ingredients, but keeping the main components of
During the process, Peters asks himself: “What tastes good with this? What can I change? What do I need to add?”
Classics with a twist
Ricky Dunn, former beverage director of MOMO and current bartender at Cane Pazzo, does the same thing.
“Sometimes when I go out to eat and have a really good dish, I think to myself, ‘How can I make this into a cocktail?’” Dunn said. It was this type of inspira-
At The Seahorse in downtown Charleston, the cocktail menu is a play on several classics, ranging from gin continued from page 16
“That’s always the fun part when making cocktails,” he said.
Though Dunn doesn’t have any of his own creations on Cane Pazzo’s cocktail menu (yet), he said the current menu offers classic twists like the Electric Avenue, Against the Wind and King Bee, created by owners Mark and Arianna Bolchoz.
Electric Avenue is an eclectic take on a classic Aperol spritz, replacing Aperol with Italicus liqueur to pair its citrus notes with lime, cucumber and prosecco. Against the Wind is a bittersweet take on a margarita, combining tequila reposado, Campari, blood orange, grapefruit and lime. King Bee can be considered the king of Bee’s Knees cocktails by adding Amaro Nonino to the classic recipe of gin, honey and lemon.
New bar elevates old school drinks
File
photos by Rūta Smith
Cane Pazzo’s Ricky Dunn's prepares a Caprese Martini
“ I always start off with what I know, and work my way from there. If there’s a specific flavor profile I’m looking for, it’s best to start off with the basics.” —Alexander Peters
and tonics to pina coladas. Take the elote colada, for example. Unlike the traditional pina colada and its focus on pineapple and coconut, the elote colada brings sweetness with sweet corn and some bitterness thanks to a bit of coffee.
Other cocktails like the boulevardier pinya or the smoked olive martini take a simpler approach of using quality spirits and ingredients. The smoked olive martini is like an extra dirty martini, adding olive leaves and smoked Gordal olives for extra oomph for the olive-lovers. The boulevardier pinya keeps the same standards of whisky, sweet vermouth and Campari, but adds pineapple skin and white shoyu —
soy
Continued on page 20
Harbor CreativeMarketing
John Gaulden
AJ Sutton (left) mixes a Paper Lantern cocktail with orange juice ice cubes at XO Brasserie
WE’RE BIG FANS!
Have fun with it
Alexander Peters encourages people to have fun and experiment at home. He’s offered his recipe for the Holy Roller. For a twist, consider swapping the spirits or bitters for a different flavor profile, or just enjoy a classic riff in the comfort of your home.
The Holy Roller
• 0.5 oz Averna Amaro
• 0.5 oz sweet vermouth
• 1.5 oz Rittenhouse Rye
• 0.5 oz Brandy/cognac
• 2 dashes of mole bitters
• 1 dash of orange bitters
Directions
Stir all ingredients and strain into a Nic and Nora glass (or whatever you may have at home). Garnish with an orange twist.
CLASSICS continued from page 19
sauce — to enhance the traditional bitter flavors.
Adding Asian flavors
XO Brasserie takes cocktails and adds flavors reminiscent of its cuisine.
“Obviously, everybody loves a Manhattan,” said XO Brasserie general manager Tom Marino, “But how can we stand out? How can we do something that is, I don’t want to say Chinese-related, but unique to us?”
That distinctive spin lies in the Paper Lantern. It’s a mix between an old fash-
ioned and a black Manhattan, according to Marino. Elements of those two cocktails are combined with XO Brasserie flavors like sesame and fennel to create its own flavor. Whisky and amaro are the main spirits, complimented with housemade oils and orange juice ice cubes for a sweet finish to the drink.
“The orange ice cubes are cool because it changes the flavor of the drink as time goes on,” he added.
But if you’re looking for something more traditional, XO Brasserie has an XO Manhattan. It’s a standard Manhattan, Marino said, but the vermouth is made in house with Armagnac, sweet vermouth and cherry juice.
John Gaulden
SATURDAY,
THURSDAY,
Drinking beyond the high
Paving the way for cannabis-infused beverages
By Becky Lacey
THC and CBD beverages are a booming business and for many, it’s long overdue. From seltzers to drink mixers, Charleston businesses offer delicious ways to drink your THC and CBD.
Hemp became legal on the federal level in 2018 with the Farm Bill, which opened a new world of possibilities for the cannabis industry. Under this law, if a hemp product has 0.3% THC or less, it is legal. And the timing couldn’t have been better as Americans are trending away from alcohol.
United States beer volumes fell nearly 6% in the first half of 2025. Spirits have declined by 5.6% and wine by 9% over the same time period, according respectively to the Beer Institute and the Wine and Spirits Wholesalers of America. This decline juxtaposes the sharp rise of the THC drink industry, which is projected to reach $4 billion by 2028 according to Euromonitor International, a Londonbased market research company.
As drinking THC and CBD — instead of toking or smoking — continues to increase in popularity nationwide, Charleston entrepreneurs and mixologists are paving ways for the trend to take hold in the Lowcountry. From crafting high-quality products for in-store purchase to adding THC-infused drinks to bar menus, here’s how they are doing it.
Continued on page 24
Gentlemen
Smugglers
co-founder
Kevin Harrison with the company SIPS, a line of hemp-derived THC drink mixers
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Infused seltzers hit the shelves
Charleston’s trail-blazing High Rise Beverage Co. crafts THC and CBD seltzers with real ingredients. High Rise drinks are as clean as they come. In addition to using real fruit and no alcohol, the seltzers have no artificial flavors.
“High Rise is all about giving people a different way to enjoy their moment,” said Founder and CEO Matt Skinner. “We make real-fruit, non-alcoholic seltzers infused with THC and CBD. Our drinks are designed to be social, fun and easy to enjoy.”
The seltzers are also gluten free, vegan and non-GMO. Flavors include blood orange, blueberry, lime, pineapple, and cans come infused with 3 mg, 5mg or 10mg of THC. The company also makes a CBD-only seltzer.
A THC beverage has many advantages over an alcoholic drink.
“With High Rise, you get the social energy and relaxation you might want from a drink, but without the negatives that often come with alcohol — no hangover, fewer calories, no dehydration and no regrets the next day,” shared Skinner.
“Plus, you’re in control. Our cans are carefully dosed so you can sip, enjoy and know exactly what you’re getting every time.”
Skinner noted the public has become more curious about and open to products like High Rise. While this beverage space barely existed in this category five years ago, now people are actively talking about the health and wellness benefits of nonalcoholic options like High Rise.
Glossary
CBD (short for cannabidiol) is a compound found in cannabis and hemp plants and — unlike THC — it does not result in a high. It is used for its calming, anti-anxiety and antiinflammatory effects.
Delta-9 THC is the specific form of THC that is most prevalent and causes the strongest psychoactive effects of cannabis. It is found naturally in the plant and is legal on the federal level if derived from hemp with less than 0.3% THC.
THC (tetrahydrocannabinol): is the general term for the psychoactive cannabinoid found in the cannabis plant.
Hemp is a type of cannabis sativa plant that is cultivated for its fiber and seeds, not its psychoactive properties. It contains very low levels of THC.
“Grocery and other large chains are starting to recognize the demand for THC beverages, and as they open their doors to the category, it allows us to reach more people in more places.”
High Rise is currently available in almost 20 states and is working with distributors to grow, he said.
“Our focus is on building out new states while keeping the same kind of connection to High Rise that we’ve cultivated here in South Carolina. As the category grows, it’s our responsibility to
Continued on page 26
Rūta Smith file photo
The lime seltzer from High Rise Beverage Co. is a great base for many types of mixed drink
THE HIGH continued from page 22
Jonathan Boncek
make sure people understand it, enjoy it safely and see it as a trusted option.”
Drink mixers aim to elevate cocktails
Gentlemen Smugglers SIPS are a line of hemp-derived THC drink mixers that can be added to any hot or cold beverage. The company was born out of a documentary on the infamous 1970s marijuana smuggling ring, also known as the Gentlemen Smugglers, that was run from the coast of South Carolina. While working on the documentary about the ring, co-founders Kevin Harrison and Thomas Cutler realized there was opportunity. In 2022, the team launched a cannabis brand, selling legal cannabis in states like Massachusetts, New Mexico, Maryland and New York.
In 2024, as there was a cultural shift away from alcohol and the federal cannabis laws changed, Gentlemen Smugglers created SIPS, premium cannabis-infused drink mixers. They are available in a variety of strengths, and they are all-natural, fast acting, unflavored and alcohol-free.
“ Grocery and other large chains are starting to recognize the demand for THC beverages, and as they open their doors to the category, it allows us to reach more people in more places.”
—Matt Skinner
SIPS come in individual packets and can be poured and mixed into your favorite beverage or food. According to Harrison, the effects are felt within 15 to 30 minutes, thanks to the watersoluble, fast-acting formula, which is a benefit over cannabis products where the timing may vary depending on individual tolerance and metabolism. Each packet contains a precise micro-dose serving of 5mg, 10mg or 20mg of THC. SIPS intentionally has no flavor so it can blend without changing the flavor of what you mix it into.
Over the last five years, Harrison said he has seen the perception of hemp products change dramatically. He said hemp was viewed as less effective than cannabis as recently as 2022, but then people recognized that there were less
roadblocks with hemp as it can legally cross state lines. And big names like Willy Nelson, Snoop Dog and Mike Tyson — traditionally associated with marijuana — started their own hemp companies.
Now that SIPS have a foothold in the market, where does Gentlemen Smugglers go from here? Harrison said that eventually the business will expand into the ready-to-drink market with both a can and a 750-milliliter bottle.
SIPS can be ordered online and shipped directly to your door. Locally you can find it at over 80 stores.
THC beverages soon will break into restaurant bars
It is rare to find THC-infused beverages in restaurants in Charleston, but that will surely change as the space grows and people become more familiar with the products. Lane Becker, general manager at FIG, shed some light on where restaurants and bars currently stand with THC-infused drinks.
Becker believes that THC beverages could have a huge effect on the culinary landscape.
“Obviously, they offer a means to a different kind of high, which more traditional non-intoxicating cocktails by definition don’t, so they increase the number of options available to a person abstaining from just alcohol, and they decrease demand for alcoholic cocktails by comparison,” said Becker.
He noted that THC and CBD beverages tend to be easier to substitute for readyto-drink cocktails than for ingredients on a cocktail bar, which can make them tough to sell at bars where crafting a drink is expected.
“It’ll probably take a long time before craft cocktail bartenders feel like they’ve got the same kind of expertise with THC drinks that they have with alcoholic ones, but I’ll be glad when they do,” he said. He mentioned that he has bartender friends who are wary of offering these types of drinks since their effects and onset time can be hard to predict.
“Just about everybody knows how they’ll feel after an average glass of wine, but that’s just not true of your average THC soda, and for both the people who aren’t drinking because they’re riskaverse and the bartenders who want their guests to be safe and comfortable, that kind of switch is a tough sell,” he said.
As products from companies like High Rise and Gentlemen Smugglers, ones that are highly tested and very consistent, become more widespread, expect to see more THC beverages at your favorite bars and restaurants here in Charleston.
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