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Four Walls debuts Volume 3 menu
Continuing its commitment to culinary-inspired mixology, Four Walls – the cocktail bar at the Joseph hotel in Nashville, Tennessee – has created a new signature menu.
The bar opened in July 2023.
Cocktails on the new menu include Misplaced Memories, which pairs Lalo Tequila Blanco with crème de cacao, Fernet-Branca Menta, pistachio, lime and egg white, and the Contadino, which features Grey Goose vodka, dry vermouth, red tomato, feta cheese, oregano, basil and celery bitters.
Meanwhile, Sandpaper and Silk blends Weller Antique 107 Bourbon, brandy, burnt corn, brown butter and chocolate bitters.
As well as signature cocktails, the menu offers Elevated Highballs, where guests can select a spirit and pair it with a housemade tonic.
The non-alcoholic cocktail menu encourages guests to select their drinks by flavour profile, such as ‘bright and zesty’ or ‘savoury and umami’.
The menu also features a section titled La Famigilia Negroni, which offers nine riffs on the Negroni, placed on a scale from ‘spirited’ to ‘refreshing’. The bar’s signature Negroni sits midway on the scale, made with two types of gin, a sweet vermouth blend, Campari and house bitters.
On the ‘refreshing’ end, the Americano features Campari, sweet vermouth and soda, while the Kingston – made with Smith & Cross rum, Campari and vermouth – is the most ‘spirited’.
Following the menu launch, the bar will welcome San Francisco’s True Laurel bar for a takeover on 20-21 February.
It continues Four Walls’ series of pop-ups inspired by the Frist Art Museum, with this takeover tied to the Farm to Table: Art, Food, and Identity in the Age of Impressionism exhibit.
The collaborative menu – created by Four Walls’ lead bartender Mickey Stevenson and True Laurel’s co-founder and beverage director Nicolas Torres – featured themed cocktails inspired by the exhibition. Rivers of Rain blends pandan-infused Don Julio Tequila blanco, chai rice syrup, and verjus, while How About Them Apples combines Buchanan’s pineapple Scotch, rye whiskey, apple oleo, tobacco bitters, and Angostura bitters.
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