The Crunkleton Press Kit

RECENT MEDIA HIGHLIGHTS
Featured in
Après Ski Cocktail Classic
March 13-16, 2014
, and knowledgered. The wall of
is impressive, but
nows what to do
makes me proud.
d believed in my
guests in various
ocktails that were
uests—The AviaFashioned. When
bar doing this in
ng his lecture see of participating.
amiliar with what
best to create oput our spirits and
n our society here
d be interest! The
e, and I brought
seminars melding
vent with a Civil
Civil War Soldier
ey’—it was a tree others with the
mportance of gin
and the birth of
ohnson, bourbon
Featured in
THE LOCAL PALATE
February/March 2014
Chapel Hill Cocktail Institutions
BY: CHARLOTTE VOISEY
TIMOTHY NEILL POURING
UP A CLASSIC (GIN) MARTINI
toast of the town
the staff acclimated, enthusiastic, and knowledgeable about the spirits we offered. The wall of
liquor we have behind the bar is impressive, but
the fact that the staff here knows what to do
with every one of those bottles makes me proud.
Once they were on board and believed in my
vision, it was easier to guide guests in various
directions. We offered classic cocktails that were
easily transitional for our guests—The Aviation, The Last Word, The Old Fashioned. When
we opened, we were the only bar doing this in
the state.”
Peccadillo and The Crunkleton
Then Gary set about founding his lecture seCocktails
From
are as spirited as their names.
ries, in which I had the pleasure of participating.
Chapel Hill
Bartenders
// BY CHARLOTTE VOISEY
“With many of our guests not familiar with what
Timothy
andI thought it best to create opweNeill
were offering,
ARY CRUNKLETON IS ONE OF THE
portunities to learn more about our spirits and
bar industry’s greatest characters.
Gary Crunkleton
Simply put, Southern hospitality
their cultural significance within our society here
is enriched by Mr. Crunkleton’s
I knew there would be interest! The
CLASSIC and
(GIN)abroad.
MARTINI
involvement. Gary opened his namesake
series became the stage, and I brought
FROM lecture
PECCADILLO
bar, The Crunkleton, in 2008 in the heart of
experts
to give informative seminars melding
1 ounce NoillyinPrat
Dry Vermouth
Chapel Hill, North Carolina. After my first
spirits with
society. I did an event with a Civil
3 ounces
gin (Beefeater
or Hendrick’s)
visit there to host a gin seminar in 2009,
I
1 Castelvetrano
olive ‘The Common Civil War Soldier
War expert,
quickly realized that The Crunkleton was
the vibrant backbone of the local beverage
and the Daily Role of Whiskey’—it was a treCombine dry vermouth
withsuccess.
gin in a We have done others with the
scene and a very special place indeed. The
mendous
impressive beauty of the endless shelves
mixing glass. Add
ice. Stir. Strain
and music, the importance of gin
popularity
of jazz
stocked with carefully selected bottles ispour
far into a chilled martini glass with
in modern society, moonshine and the birth of
and From
away the best spirits selection in the one olive (it’s
not a salad).
Cocktails
stock car racing with Junior Johnson, bourbon
and one of the best in the South. “We
Chapel Hill state
Bartenders
and barbecue in the South, and Dale DeGroff
have
lots
of
spirits
that
most
people
in
our
yearsTimothy
ago. At first, I thought
they were a novelty,
Neill
state didn’tand
know existed,” says Gary, who is
led us through the evolution of the martini and
but I wanted to try since Jeff was doing it. It
JOSHits
& impact
SARAHon society.”
especially
proud of his liquor selection given
Gary
Crunkleton
turns out
the drinks
created from the barrel-agFROM PECCADILLO
that North Carolina remains a “control
Gary Crunkleton travels and attends cocktail
ing are better that the real-time versions. It seems
state,” which hinders access to many of the
3 or 4 slices ginger
as though
I could do(GIN)
an entire
bar of barrel-aged
conferences around the country, keeping on top
CLASSIC
rare MARTINI
and special bottles on offer at the bar. 2 ounces
Becherovka
drinks and be FROM
profitable.”
a big
hospi-store where you
of the
latest trends and in close contact with his
PECCADILLO
“It’sWith
sort such
of like
a liquor
(herbal
bitters)
tality heart
andNoilly
determined
business
mind, than
any- buying without
many
peers
1 ounce
Prat
Vermouth
canDry
taste
first rather
¼
ounce
lime
juice and mentors. “I’ve added the barrelthing3 seems
for
Gary.
having
chance to sample,” explains Gary.
ouncespossible
gin (Beefeater
or aHendrick’s)
aged
cocktails inspired by Jeffrey Morgenthaler
Tonic
water
As impressive
and wonderful
as aThe
CrunkleWith
such
progressive
offering, Gary and Lime wheel
1 Castelvetrano
olive
[of for
Clyde
Common in Portland, Oregon] a few
garnish
CHAPEL HILL
COCKTAIL
INSTITUTIONS
TIMOTHY NEILL POURING
UP A CLASSIC (GIN) MARTINI
the staff acclimated, enthusiastic, and knowledgeable about the spirits we offered. The wall of
liquor we have behind the bar is impressive, but
the fact that the staff here knows what to do
with every one of those bottles makes me proud.
Once they were on board and believed in my
vision, it was easier to guide guests in various
directions. We offered classic cocktails that were
easily transitional for our guests—The Aviation, The Last Word, The Old Fashioned. When
we opened, we were the only bar doing this in
the state.”
Then Gary set about founding his lecture series,
in which I had the
pleasure of
THELOCALPALATE.COM
/ FEBRUARY.MARCH
2014participating.
“With many of our guests not familiar with what
we were offering, I thought it best to create opyears ago. At first, I thought they were a novelty,
portunities to learn more about our spirits and
but I wanted to try since Jeff was doing it. It
their cultural significance within our society here
turns out the drinks created from the barrel-agand abroad. I knew there would be interest! The
ing are better that the real-time versions. It seems
lecture series became the stage, and I brought
as though I could do an entire bar of barrel-aged
in experts to give informative seminars melding
drinks and be profitable.” With such a big hospispirits with society. I did an event with a Civil
tality heart and determined business mind, anyWar expert, ‘The Common Civil War Soldier
thing seems possible for Gary.
and the Daily Role of Whiskey’—it was a treAs impressive and wonderful as The Crunklemendous success. We have done others with the
ton is, Chapel Hill is not a one-bar town. In
popularity of jazz music, the importance of gin
2011, after time living in New York City and
in modern society, moonshine and the birth of
working at the world-famous cocktail bar
stock car racing with Junior Johnson, bourbon
Employees Only, Timothy Neill opened Peccaand barbecue in the South, and Dale DeGroff
dillo, a quick walk down Franklin Street from
led us through the evolution of the martini and
The Crunkleton.
its impact on society.”
“People drink lots of whiskey here in ChaGary Crunkleton travels and attends cocktail
pel Hill,” explains Timothy, whose goal was to
conferences around the country, keeping on top
open a sexy bar with an extremely carefully cuof the latest trends and in close contact with his
rated collection of spirits, wine, and beer with a
many peers and mentors. “I’ve added the barrelsimple cocktail list emphasizing aperitifs. Startaged cocktails inspired by Jeffrey Morgenthaler
ing simply with Manhattans and Negronis and
[of Clyde Common in Portland, Oregon] a few
weaning the locals from straight whiskey every
once in a while, Tim is happiest serving a classic
gin 76
martini at Peccadillo. His appreciation for
classic cocktail culture comes from his experience at Employees Only: “Being a part of something where there was such attention to detail
and focus pushed me to be a better bartender.
PHOTOS BY BRIANA BROUGH
G
years ago. At first
but I wanted to
turns out the dri
ing are better that
as though I could
drinks and be pro
tality heart and d
thing seems possi
As impressive a
ton is, Chapel H
2011, after time
working at the
Employees Only,
dillo, a quick wa
The Crunkleton.
“People drink
pel Hill,” explain
open a sexy bar w
rated collection o
simple cocktail li
ing simply with
weaning the loca
once in a while, T
gin martini at P
classic cocktail c
ence at Employee
thing where ther
and focus pushed
It reformed som
dards of service an
I was able to lea
and gained know
enough to the ow
Between these
and the affable m
easy to get happil
friends, stellar ho
ton is, Chapel Hill ishis
notstaff
a one-bar
town.
In regular guests
work hard
to excite
2011,Combine
after
time
New
York
BARTENDER
onina with
whole
new
worldand
of imbibing.
dry living
vermouth
gin
in aCity
GARY CRUNKLETON
working
the Add
world-famous
cocktail
bar was to get Macerate ginger in the bottom of a
“The
first
order
of business
mixingatglass.
ice.
Stir.
Strain
and
Collins glass. Add76
Becherovka and lime
Employees
Only,
Timothy
Neill
opened
Peccapour into a chilled martini glass with
juice.
dillo, a quick
walk
down
Franklin
Street
from
75 Add ice and top up with tonic.
one olive (it’s not a salad).
Garnish with a lime wheel.
The Crunkleton.
“People drink lots of whiskey here in Chapel Hill,” explains Timothy, whose goal was to
open a sexy bar
with&anSARAH
extremely carefully cuJOSH
THE BUMBLE BEE’S KNEES
rated collection
of spirits,
wine, and beer with a
FROM
PECCADILLO
FROM THE CRUNKLETON
simple cocktail
emphasizing
3 orlist4 slices
ginger aperitifs. Start2 ounces bourbon
ing simply with
Manhattans
and Negronis and
2 ounces
Becherovka
1 ounce Krupnikas (spiced honey liqueur)
weaning the locals
from
straight whiskey every
(herbal
bitters)
1 ounce freshly squeezed lemon juice
once in a while,
Tim islime
happiest
¼ ounce
juice serving a classic
1 ounce fresh whole milk
gin martini at Peccadillo.
Tonic waterHis appreciation for
½ ounce honey
classic cocktail
comes
from his experiLimeculture
wheel for
garnish
1 egg white
ence at Employees Only: “Being a part of some2-3 dashes aromatic bitters
thing Macerate
where there
wasin such
attention
ginger
the bottom
of a to detail
Dried juniper berries for garnish
and Collins
focus glass.
pushedAdd
meBecherovka
to be a better
bartender.
and lime
It reformed
some
of my
ideas
stanjuice. Add
ice and
top up
withregarding
tonic.
Mix first 6 ingredients into a mixing
dards of service
and
what
creates
a successful bar.
Garnish
with
a lime
wheel.
glass and shake without ice (dry shake)
I was able to learn from some visionary people
for about 30 seconds. Add cubed ice and
and gained knowledge—I cannot say thank you
TIMOTHY NEILL POURING
for 60 seconds. Pour into
UP resume
A CLASSIC shaking
(GIN) MARTINI
enough to the owners of Employees Only.”
a chilled glass, garnish with three dried
Between
these two BEE’S
Chapel KNEES
Hill institutions
THE BUMBLE
juniperberries,
then topand
with
a couple years ago. At first, I thought they were a novelty,
FROMmen
THE CRUNKLETON
and the affable
who run them, it is quite
the staff
acclimated, enthusiastic,
knowledgedashes
bitters.
able about the spirits
weofoffered.
The wall of but I wanted to try since Jeff was doing it. It
easy to get happily
wet in
the company of superb
2 ounces
bourbon
liquor we have behind the bar is impressive, but turns out the drinks created from the barrel-agfriends,
stellar
hosts, and
sensational
spirits.
1 ounce
Krupnikas
(spiced
honey liqueur)
ing are better that the real-time versions. It seems
1 ounce freshly squeezed lemon juice
1 ounce fresh whole milk
½ ounce honey
1 egg white
2-3 dashes aromatic bitters
Dried juniper berries for garnish
the fact that the staff here knows what to do
with every one of those bottles makes me proud. as though I could do an entire bar of barrel-aged
Once they were on board and believed in my drinks and be profitable.” With such a big hospiTHELOCALPALATE.COM
/ FEBRUARY.MARCH
2014 heart and determined business mind, anyvision, it was easier to guide guests
in various tality
directions. We offered classic cocktails that were thing seems possible for Gary.
As impressive and wonderful as The Crunkleeasily transitional for our guests—The Aviation, The Last Word, The Old Fashioned. When ton is, Chapel Hill is not a one-bar town. In
we opened, we were the only bar doing this in 2011, after time living in New York City and
working at the world-famous cocktail bar
the state.”
Cock
Chapel H
Timot
Gary
CLASS
FR
1 ounce N
3 ounces gin
1 Ca
Combine dr
mixing glass
pour into a
one ol
JO
FR
3o
2 ou
(
¼
Lime
Macerate g
hey were a novelty,
ff was doing it. It
rom the barrel-age versions. It seems
e bar of barrel-aged
h such a big hospiusiness mind, any.
ul as The Crunkleone-bar town. In
ew York City and
ous cocktail bar
Neill opened Peccaanklin Street from
skey here in Chawhose goal was to
emely carefully cune, and beer with a
ng aperitifs. Startand Negronis and
ight whiskey every
est serving a classic
is appreciation for
s from his experiing a part of someattention to detail
a better bartender.
as regarding stantes a successful bar.
e visionary people
nnot say thank you
loyees Only.”
l Hill institutions
n them, it is quite
company of superb
ational spirits.
Cocktails From
Chapel Hill Bartenders
Timothy Neill and
Gary Crunkleton
CLASSIC (GIN) MARTINI
FROM PECCADILLO
1 ounce Noilly Prat Dry Vermouth
3 ounces gin (Beefeater or Hendrick’s)
1 Castelvetrano olive
Combine dry vermouth with gin in a
mixing glass. Add ice. Stir. Strain and
pour into a chilled martini glass with
one olive (it’s not a salad).
JOSH & SARAH
FROM PECCADILLO
3 or 4 slices ginger
2 ounces Becherovka
(herbal bitters)
¼ ounce lime juice
Tonic water
Lime wheel for garnish
Macerate ginger in the bottom of a
Collins glass. Add Becherovka and lime
juice. Add ice and top up with tonic.
Garnish with a lime wheel.
THE BUMBLE BEE’S KNEES
FROM THE CRUNKLETON
2 ounces bourbon
1 ounce Krupnikas (spiced honey liqueur)
1 ounce freshly squeezed lemon juice
1 ounce fresh whole milk
½ ounce honey
1 egg white
2-3 dashes aromatic bitters
Dried juniper berries for garnish
Mix first 6 ingredients into a mixing
glass and shake without ice (dry shake)
for about 30 seconds. Add cubed ice and
resume shaking for 60 seconds. Pour into
a chilled glass, garnish with three dried
juniperberries, then top with a couple
dashes of bitters.
THELOCALPALATE.COM / FEBRUARY.MARCH 2014
BARREL AGED ROCK & RYE
FROM THE CRUNKLETON
3 ounces barrel-aged rye whiskey
with horehound candy*
3 dashes of Peychaud’s Bitters
3 ounces steaming water
Dollop of maple syrup meringue
(recipe below)
Rock candy on a stick for garnish
Star anise for garnish
Pour barrel-aged rye whiskey and bitters
into a mixing glass. Add steaming water
and ignite the mixture, warming the contents
thoroughly (drink is served warm) with two
handled tankards pouring back and forth from
each glass. Pour into a cocktail glass and top
with a dollop of maple syrup meringue.
Add rock candy and a piece of star anise.
*The horehound candy is dropped into
the barrel to rest with the rye whiskey
when the barrels are filled for aging.
MAPLE SYRUP MERINGUE
1 egg white
1-2 teaspoons maple syrup
Shake egg white with maple syrup
in a Boston shaker until thick.
Featured in
SOUTHERN LIVING
February 2014
100 Best Bars in the South
Featured in
CHAPEL HILL MAGAZINE
December 2013
Drink and Be Merry
PHOTOGRAPHY BY BRIANA BROUGH,
PRODUCED BY JESSIE AMMONS
Featured on
INDYWEEK.COM
November 27, 2013
Raise the bar:
The Crunkleton’s barrel-aged cocktails
BY EMILY WALLACE
Featured in
CHAPEL HILL MAGAZINE
April 4, 2013
A Crunkle in Time
BY PATRICK LONG
14
APRIL 4, 2013 | www.chapelhillweekly.com
FEATURES
A P R I L 4 , 2 0 1 3 | w w w . c h a p e l h i l l w e e k l y . c o mA P R I L 4 , 2 0 1 3 | w w w . c h a p e l h i l l w e e k l y . c o m
15
A CRUNKLE IN TIMEFEATURES
THE BASKETBALL GODS HELPED CREATE THIS TOP-SHELF BAR
cocktail. From making their own tonic and
success is the owner himself. Gary created a
ginger ale to selecting the size of your ice cubes,
place where the work of craftsmen is
nothing is overlooked. “We use
The Roycroft
– which
is also the
recognizecelebrated.
The Crunkleton
for “killer
cocktails.”
“Don’t
BY PATRICK LONG | editorial@chapelhillweekly.com
one-and-a-quarter-inch square cubes,” Garyget
says.
name of
his manyis drinks
below)
–
me wrong,
all one
the of
attention
great,”(see
Gary
concedes,
“That
way,
your drink
the2005
way it was “but we provide
have a creed
describes
him perfectly:
morethat
than
just a drink.
Our goal“Ais to
eed another reason
to be
thankful
for stays
UNC’s
intended.”
in working
with the
head,
hand and
give you abelief
sensory
experience.”
This
ambition,
to provide
national championship? If the Tar Heels had not
heart and mixing enough play with the work so
Despite his emphasis on the furnishings and
patrons with the finest drinks and the proper place to
won it all in St. Louis that year, Chapel Hill would
that every task is pleasurable…” Cheers. TW
recognize The Crunkleton for “killer cocktails.” “Don’t ingredients, the real reason his bar is such a
A CRUNKLE IN TIME
N
THE BASKETBALL GODS HELPED CREATE THIS TOP-SHELF BAR
most likely have another attorney and definitely be
get me wrong, all the attention is great,” Gary concedes,
without one of our finest bars, The Crunkleton.
“but we provide more than just a drink. Our goal is to
Thankfully, fate intervened, and Gary Crunkleton is
give you a sensory experience.” This ambition, to provide
taking drink orders instead of depositions. “Let’s call it a
patrons with the finest drinks and the proper place to
win-win-win,” he says with a laugh as I pull up a barstool.
enjoy it, is what continues to drive the owners.
Gary dreamed of becoming a lawyer, and he scored well
To fulfill their dream, the Crunkletons created an
enough
to getofinto
UNC’s prestigious program. But
Arts-and-Crafts-style living room for
hundreds
friends
applications
to meet. The bar is hewn from quarter-sawn
oaksoared
and when Carolina marched through the
Finalsupple
Four. Newly
surrounded by slat-back barstools with
leather married and languishing on the waiting
Gary decided
seats. Thick oriental rugs adorn thelist,
hardwood
floors. his
An true calling was not to pass the bar
but of
tothe
open
one.while
He and wife Megan got to work and
antique billiard table centers the back
room
an upright piano anchors the front.transformed
Behind the the
bar old Cat’s Cradle space at 320 W. Franklin
towers a veritable library of liquor St.
from
every
cornermusic
of hall into an upscale speakeasy.
from
a small
the globe. The impressive display of spirits,
than such as Southern Living regularly
Today,more
magazines
PHOTO BY BRIANA BROUGH
300 bottles strong, is a fitting backdrop for the bow-tied
bartenders to practice their craft.
c h a p e l h i l l w e e k l y . c o mA P R I L 4 , 2 0 1 3 | w w w . c h a p e l h i l l w e e k l y . c o m
And practice they do. Gary contemplates every
imaginable improvement to the process of bettering your
enjoy it, is what continues to drive the owners.
To fulfill their dream, the Crunkletons created an
Arts-and-Crafts-style living room for hundreds of friends
to meet. The bar is hewn from quarter-sawn oak and
surrounded by slat-back barstools with supple leather
seats. Thick oriental rugs adorn the hardwood floors. An
antique
billiard table centers the back of the room while
SAZERAC
vivants
often
mistake
1830s
libation
an Bon
upright
piano
anchors
thethis
front.
Behind
thefor
barthe
first cocktail,
with
goodofreason.
Sazerac
towers
a veritable
library
liquorThe
from
everyiscorner of
made
by melding
ingredients
in amore
way that
thedelicately
globe. The
impressive
display
of spirits,
than
mixes them together, yet allows each ingredient to
300 bottles strong, is a fitting backdrop for the bow-tied
stand out from start to finish. American harmony.
bartenders to practice their craft.
Ingredients: Rittenhouse Rye Whiskey, Peychaud’s
And
practice
Gary contemplates
Bitters,
sugarthey
cube,do.
Absinth,
lemon peel. every
imaginable improvement to the process of bettering your
DRINKS ON THEM
15
50 Million Americans Suffer from Allergies
THE AVIATION
There is no reason for you or yourThis
child
totransports
be one
them
cocktail
youof
to the
golden age of air
Chapel Hill
travel. The gray-blue hue represents the cloudy sky
as you gaze out the window over the vast expanse of
the Atlantic. A delicious drink with a citrus takeoff
See a Dedicated
Specialist
Who
and sweet landing.
Ingredients:
Tanqueray London
Dry Gin,
Luxardo
Maraschino
Liqueur, Winter &
Will
Take
Care
of
All
Your
Allergy,
success is the owner himself. Gary created a
Rothman Creme de Violette, lemon juice, Marasca
Immunology Needs!
place where the work of craftsmen is Asthma and
cherries.
FEATURES
cocktail. From making their own tonic and
ginger ale to selecting the size of your ice cubes,
nothing is overlooked. “We use
celebrated. The Roycroft – which is also the
one-and-a-quarter-inch square cubes,” Gary says.
name of one of his many drinks (see below) –
“That way, your drink stays the way it was
have a creed that describes him perfectly:Dr.
“A David Fitzhugh Evaluates and
intended.”
belief in working with the head, hand andTreats the Following Conditions: THE PARISIAN
heart and mixing enough play with the work so Allergic Rhinitis n Asthma
Despite his emphasis on the furnishings and
Conceived at Harry’s Bar by the owner Harry himself.
The Parisian is more sophisticated than its well-known
that every task is pleasurable…” Cheers. TW Food Allergies n Eczema
on for “killer cocktails.” “Don’t ingredients, the real reason his bar is such a
n
siblings born behind the same bar: the Bloody Mary
Hives/Angioedema
Anaphylaxis
Soups • Salads • Pizzas
tention is great,” Gary concedes,
n Bee Sting Allergies
and Side Car. Harry’s is where a teenaged James Bond
Sinus
Problems
han just a drink. Our goal is to
Sandwiches • Casseroles
famously enjoyed, “one of the memorable evenings of
Chronic Cough n Drug Allergies
ience.” This ambition, to provide
Want less time in the kitchen
Immunodeficiency n Recurrent Infections his life, culminating in the loss, almost simultaneous,
David Fitzhugh M.D.
and more time with your family?
drinks and the proper place to
of his virginity and his notecase.” Try the Parisian, and
es to drive the owners.
you never know what may transpire. Ingredients:
Foster’s “Family Dinners” offers
Bombay London Dry Gin, Noilly Pratt Dry
a weekly packaged plan of
the Crunkletons created an
Vermouth, Briottet Creme de Cassis, lemon juice.
5 delicious made-from-scratch SAZERAC
ing room for hundreds of friends
meals, including vegetarian
Bon vivants often mistake this 1830s libation for the
n from quarter-sawn oak and
options. Just heat and eat!
first cocktail, with good reason. The Sazerac is
barstools with supple leather
Menus posted weekly:
delicately made by melding ingredients in a way that
THE ROYCROFT
s adorn the hardwood floors. An
www.fostersmarket.com/menus/ mixes them together, yet allows each ingredient to
Created by our very own Gary Crunkleton. Inspired by
nters the back of the room while
family-dinners/
stand out from start to finish. American harmony.
Elbert Hubbard’s turn-of-the-century community of
rs the front. Behind the bar
Ingredients:
Rittenhouse
Rye
Whiskey,
Peychaud’s
were part of the
Arts-and-Crafts movement.
n Chapel
Open daily, 7:30 a.m. to 8 p.m.
101
Cosgrove
Ave n Suite artisans
110 that
Hill
y of liquor from every corner of
Bitters,
sugar
cube,
Absinth,
lemon
peel.
The Roycroft believed that creating things with your
750 Martin Luther King Jr. Blvd.
e display of spirits, more than
head, hands and heart makes one healthy and happy.
Chapel Hill, NC
fitting backdrop for the bow-tied
The drink was created with that creed in mind and offers
www.fostersmarket.com
it to patrons in the hope that they will find pleasure in
heir craft.
www.allergypartners.com/chapelhill
919.967.3663
well-crafted cocktails. Ingredients: Rittenhouse Rye
Gary contemplates every
Whiskey, Benedictine, Cherry Heering, Chartruese
to the process of bettering your
OP-SHELF BAR
DRINKS ON THEM
Leaders in Allergy & Asthma Care
919.929.9612
THE AVIATION
This cocktail transports you to the golden age of air
travel. The gray-blue hue represents the cloudy sky
as you gaze out the window over the vast expanse of
the Atlantic. A delicious drink with a citrus takeoff
and sweet landing. Ingredients: Tanqueray London
Dry Gin, Luxardo Maraschino Liqueur, Winter &
Rothman Creme de Violette, lemon juice, Marasca
Green, lemon juice, sugar cane syrup.
Featured on
GARDENANDGUN.COM
February/March 2013
The 50 Best Southern Bars
BY DANIEL WALLACE
Featured in
SOUTHERN LIVING
February 2013
Southern Traveler: Your Local’s Guide to
All Points South
BY: JENNIFER V. COLE
T R AV E L E R
best of the south
SOUTH-WIDE HAPPY HOUR! Learn how
you can join SL at our favorite bars on Friday,
February 1. southernliving.com/bars
HOT SHOTS The Foundry’s
shipping container-lined
courtyard in Dallas. RIGHT:
Some of Bluegrass Tavern’s
244 bourbons
as Jefferson Presidential
($25). 859/389-6664
Killer Cocktails
Unforgettable drinks with
recipes you’ll never remember
Where golden-hued love is
doled out by the dram
PINKIE MASTER’S LOUNGE
Savannah, Georgia
Longtime political haunt
with a killer jukebox.
Supposedly Jimmy Carter
announced his bid for the
Presidency here.
You’re Having A PBR,
unironically ($2).
912/238-0447
THE KEY
 
 
 
 
- ( 1 ..)
  
 & 
68
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SOU THER N LI V ING
THE BAR AT HUSK
Charleston, South Carolina
This carriage house, with
80 whiskeys, may be your
best bet in all of the South
to find Pappy Van Winkle.
You’re Having A barrelaged Manhattan ($16).
huskrestaurant.com
BIRDS OF A FEATHER
Baltimore, Maryland
Hole-in-the-wall Scotch
bar with 120 single malts.
You’re Having A Lagavulin,
neat ($15). 410/675-8466
THE BLUEGRASS TAVERN
Lexington, Kentucky
A turn-of-the-century
tavern with 244 different
Kentucky bourbons.
You’re Having Rareties such
|
FEBRUA RY 2013
ANVIL BAR & REFUGE
Houston, Texas
Home to some of the first
shots of the South’s
cocktail revolution.
You’re Having Pliny’s Tonic:
gin, lime, cucumber, mint,
and habanero ($10).
anvilhouston.com
THE CRUNKLETON
Chapel Hill, North Carolina
A serious bar without a
trace of attitude.
You’re Having The Aviation
($12) with maraschino and
violet liqueurs. thecrunkle
ton.com
T.N.T. BAR
Arlington, Virginia
Both playful and badass:
the bar equivalent of a
“I Mom” tattoo.
You’re Having An Avett
Brothers-inspired Metal
Surrenders When Oak
Trees Meet Fenders ($11).
703/920-0315
Today’s menus are rife
with bitters. Cocktail
bitters (Angostura,
Peychaud’s) are the salt
and pepper of the beverage world. Digestive
bitters (Campari, Fernet
Branca) give a botanical
quality to drinks.
Holeman & Finch
Public House
Bitters poster boy Greg
Best liberally uses the
aromatics. Atlanta;
holeman-finch.com
Proof on Main
They temper bourbon’s
sweetness. Louisville;
proofonmain.com
Lockeland Table
Grapefruit and
lavender bitters keep it
interesting. Nashville;
lockelandtable.com
LEFT: ART MERIPOL; RIGHT: RYAN KURTZ
Whiskey Bars
Charleston chefs make
a beeline here after their
kitchens close.
You’re Having A shot of
whiskey and a beer back.
griffoncharleston.com
Featured in
THE BOURBON REVIEW
America’s 55 Best Bourbon Bars
Featured in
THE DAILY SOUTH
August 17, 2012
Top 10: Southern Cocktails to Try Now
BY: STEPHANIE GRANADA
Featured in
OUR STATE
November 2011
Tar Heel Town - Chapel Hill
BY NIC BROWN
Featured in
imbibe
March/April 2011
100 BEST PLACES TO DRINK IN THE SOUTH
Featured in
CHAPEL HILL MAGAZINE
September/October 2009
DOWNTOWN
Featured in
GARDEN & GUN MAGAZINE
August/September 2009
Chapel Hill: Inside & Out - Twenty-four reasons
this town has earned its reputation as “the
Southern part of heaven” BY NIC BROWN
Featured in
THE NEWS & OBSERVER
August 21, 2009
QuickBites BY GREG COX
Featured in
UNC - THE DAILY TAR HEEL
March 19, 2009
Best of - Best Newcomer restaurant or bar
November 25, 2008
Sophisticated Nightlife on tap at The Crunkleton
BY DAN BYRNES
Featured in
CHAPEL HILL HERALD
October 10, 2008
The Crunkleton is not your average bar
BY SARAH SCOTT
The Crunkleton is not your average bar
By Sarah Scott
CHAPEL HILL --- Gary Crunkleton
had a vision.
He wanted to fuse his favorite art
and furniture into part of a swanky,
friendly bar on Franklin Street.
He envisioned dark brown walls
highlighted by bright-colored
artwork. He wanted a tall, mirrorbacked bookshelf displaying tiers
of liquor, complete with a rolling
ladder. He wanted an atmosphere
of relaxed fun, a place where
bartenders call customers by name.
wanted to surround myself with
things I like,” Crunkleton said.
on tap and an extensive wine list.
Prices may not be as low as some
“And I have a big passion for
mission furniture and Michael Banks,
the artist. So I have mission furniture
throughout the space and Michael’s
work hanging on the walls.”
bars on in the area; cocktails range
from $7 to $9, depending on the
liquor.
The smooth, straight-lined
oak chairs and barstools have
plush leather cushions that
invite customers to take a
seat. In contrast, Banks’ bright
“contemporary expressionist”
paintings highlight the dark room.
Now, after almost three months in
business and just 11 months after
he signed the lease for 320 W.
Franklin St., Crunkleton believes
others are sharing that vision.
History is served
The Crunkleton, named after its
owner, isn’t the average Franklin
Street college town bar.
Dressed in a casual light blue
button-down shirt and a thick,
three-and-a-half inch black bow
tie, he looks like a character out of
an old-fashioned movie. And that’s
what they’re going for.
The dark, high-ceilinged room is
calm. With quiet tunes coming
from a restored jukebox in the
corner and soft amber light from
lamps dancing on the milkshakebrown walls, neon lights and
earsplitting music are nowhere to
be found.
Crunkleton shows off the
Crunkleton like a proud father. A
1996 UNC graduate, he double
majored in philosophy and political
science. He learned to bartend at
Henderson Street Bar and Grill
during college.
Behind the counter, bartender Nat
Westcott, a former chef, chats
cheerfully with patrons.
The Crunkleton proudly serves
a history lesson with many of its
cocktails.
“We’re pushing cocktails from the
turn of the century,” Crunkleton
said. “We have this old furniture,
replica furniture, from the 1900s,
and we’re making a lot of drinks
that were popular then, too.”
Manhattans, rye bourbons and
sazeracs are all served on request.
Wearing a tan polo and Rainbow
sandals, he enthusiastically points
out the subtle details and quirks of
his bar.
A combination of cognac and
bitters, the sazerac was the first
cocktail ever invented. It was first
served at the Fairmont Hotel in
New Orleans.
“Since I was going to be running
the place and working here, I
The Crunkleton offers 12 beers
The modern concrete tables and
contemporary art mix with oldfashioned touches such as the
flashing jukebox and bow-tied
bartenders. And there’s no smoke
is in the air, either. The Crunkleton
is completely smoke-free.
Jonathon Harrell, a local real estate
agent, says the Crunkleton is a
place to bring high-class people,
“or the guys you want to kick and
have a beer.”
While the bar is aimed toward
adults, young professionals
and graduate students have
discovered it as well. UNC senior
Russell Johnson has been to the
Crunkleton four times.
Johnson requested a “Moscow
Mule” from the bartender, who
didn’t recognize the cocktail.
Wescott enthusiastically pulled
out an old-fashioned Rolodex and
began leafing through it to find
the drink. After five minutes and
two cocktail books, he proudly
mixed together the concoction of
vodka, ginger beer and lime and
presented it to a grinning Johnson.
“It’s just comfortable, classy, and
my friends and I like to come here
as a group and get a drink and
play pool, just relax,” Johnson said.
The 100-year-old pool table
brings in students and locals alike.
Crunkleton searched for months
before he found it in a warehouse
in Charlotte. He offers free pool to
all patrons.