Ben and Jamie own and operate a number of bars together in Nashville, TN. Their innovative approach to all things drinks has helped ramp up the level of expectation in Nashville to national acclaim. Hear how they traveled the world exploring the lands of sugarcane and agave, ultimately creating a menu that pays homage to exotic flavors and authentic recipes. It’s no wonder Tennessee is nicknamed “The Volunteer State.” Ben and Jamie talk about some of the efforts they’ve been a part of in giving back to the community. Whether donating over 20,000 meals for industry workers during covid to raising funds for natural disasters around the world, they and their teams are there to assist. Enjoy this episode as we go Beyond the Drink… with Ben Clemons and Jamie White. (cocktail recipes below)Lost Bird (Ben)Makes 1 cocktail1.5 oz Fords Gin1 oz coconut cream3/4 oz Genepy Des Alpes 3/4 oz fresh lime juice Mint sprig, to garnishDehydrated lime wheel, to garnishShake and serve over pebble ice in a highball glass. Garnish with a fresh mint sprig and dehydrated lime wheel.***GoodTimes Gimlet (Jamie)Makes 1 cocktail1.5 oz Fords gin1/2 oz yuzu3/4 oz rosemary syrupShake all ingredients together in a cocktail shaker filled with ice and strain into a coupe glass.This season is brought to you by Fords Gin, a gin created to cocktail.Check out our #BtPlatepodcast Merch at www.BeyondthePlateMerch.com Follow Beyond the Plate on Facebook and TwitterFollow Kappy on Instagram and Twitter