Southern Flavor Heats Up at Okra Cookhouse and Cocktails

A trained sommelier with former chef aspirations, Micah Olson, co-owner and mixologist at Okra Cookhouse & Cocktails, found the perfect balance in mixology. After taking a free week-long mixology course from a renowned bartender, Olson was blown away at the limitless opportunities for creation behind the bar. In this episode of “Across the Bar,” brought to you by the Foodable WebTV Network, host Paul Barron visits the Phoenix-based Okra, where Olson whips up three of his favorite creations: Dog Will Hunt, made with Buffalo Trace Bourbon, Bigalett China China, house-made pecan Falernum, Del Maguey Vida Mezcal, and chocolate bitters; Pineapple Propeller, made with Plantation 3 Star Rum, Monkey Shoulder Scotch, Montenegro, Cappelletti, lemon, and pineapple syrup; and New-Orleans-inspired Milk Was a Bad Choice. Watch the full episode to discover Olson’s insight on the rise of cocktail culture in the South, how cocktail names are created at Okra, how each drink came about, and what trends he is seeing on the bar scene.