In the Spirit

In the Spirit

Dissecting a Cocktail

By Tony Cross

Its origin dates to the early 1900s, and its recipe was first printed in the 1920s. I’ve found various sources that have differing opinions on which bar and what bartender had the first recipe, but many agree that the mojito we all now love and cherish was the drink famously served at Sloppy Joe’s in Havana, Cuba.

There are different ways to attack the execution of this cocktail — some bartenders prefer to build this drink in the glass that they are serving it in, while others employ tins to shake the mint, lime, sugar and rum. I’ve practiced both methods, and I prefer the former. No matter which one you choose, one thing should not be overlooked: Do not annihilate your mint.

 

Mojito

Specifications

3/4 ounce fresh lime juice

1/2 ounce rich simple syrup (or 1 tablespoon organic cane sugar)

8-12 mint leaves

2 ounces white rum

2-3 ounces club soda

4 drops salt solution (optional)

Mint sprig for garnish

 

Execution

Combine lime juice, syrup or sugar and mint leaves in a Collins glass. Gently press and twist to express mint oils. (If you’re using cane sugar, you can mix with lime juice before adding mint to dissolve. Bartender and author Garret Richard has a great hack: Use a milk frother — it’s perfect.) Add rum and cracked ice. Gently stir. Top with more cracked or crushed ice and garnish with mint sprig.    PS

Tony Cross owns and operates Reverie Cocktails, a cocktail delivery service that delivers kegged cocktails for businesses to pour on tap — but once a bartender, always a bartender.

Hometown

Hometown

Quiet Time

A tranquil week at Weymouth

By Bill Fields

It’s always great to come to Southern Pines, but a return last fall was special. I’d passed the hounds on Ridge Street marking the entrance to the Boyd House many times — walking, on my bike or in a car — going back to when I started elementary school in the mid-1960s. In November, though, I drove up Vermont Avenue, crossed Ridge and went through the stone canines.

For the first time, I wasn’t just passing by; I was arriving to settle in for a week at Weymouth as a writer-in-residence. My writing chops pale in comparison to some of the authors who have graced the estate going back more than a century, but I was certain no visitor had closer roots given that I’d grown up only three blocks away. Not only was I excited to see what I could get done over seven days in an inspiring environment, I was proud to be there.

I was booked to bunk in a room named for Max Perkins, the legendary book editor who helped shape 20th-century American literature with his vital ties to F. Scott Fitzgerald, Ernest Hemingway and North Carolinian Thomas Wolfe, among others. The room assignment pleased me. As I unpacked, I recalled reading A. Scott Berg’s 1978 biography Max Perkins: Editor of Genius while in college. Given that typing a high school hoops gamer on deadline in the sports department of the Durham Morning Herald was the big time at that point in my life, discovering Perkins’ New York world was a revelation.

By week’s end — when two fellow resident writers and I celebrated with a lovely dinner at Ashten’s and afterward shared aloud samples of what we’d produced while at Weymouth — I’d written thousands of words for what I hope will someday be a memoir. My output, in longhand (I was reminded of the pleasure of a fountain pen) and on my laptop, didn’t quite reach the five-figure goal I’d set for myself. Yet as I waved goodbye to the dogs as I left the property and began the long drive home to Connecticut, I realized that my time at Weymouth shouldn’t be measured by word count alone.

If I’m not careful, I watch too much television and spend too much time on social media. While staying in the Boyd House, I watched no TV and paid scant attention to what was being said online. In that small bedroom and in those large common rooms alike, I had time to think.

I’m not nearly as plugged in as some people, and my texting thumbs will never reach warp speed. Stepping out of a normal routine for a week, however, and holing up in a place where the point is to get away from everything, made it easier to realize just how much sway technology holds over us.

It was quiet at Weymouth. The lack of noise took me back to late night studying in an unlocked classroom building not far from Old West dormitory, or the hours in a lonesome carrel in the Wilson Library stacks. I’ve written plenty of stories over the years in crowded press rooms, and there is satisfaction in tuning out the surroundings and turning out smooth copy in time to make an editor happy.

But I think my best work has come in quiet hotel rooms after golf tournaments, when Sunday night has turned into Monday morning and, somehow, a couple of thousand words were on the page by dawn and by deadline, in an order that mostly made sense.

Months after my peaceful week at Weymouth, I don’t get the message on my smartphone that my screen usage has been up as often as it used to. Not only did I write something there, I learned something too.  PS

Southern Pines native Bill Fields, who writes about golf and other things, moved north in 1986 but hasn’t lost his accent.

Birdwatch

Birdwatch

The Hidden Hawk

Looking for the elusive broad-winged

By Susan Campbell

All of us are aware of hawks in the landscape — no matter where in North Carolina we may be. We are fortunate to have a diversity of raptors in our state. These birds are formidable hunters that use their talons to grab unsuspecting prey of varying kinds. The most noticeable are larger species such as red-tailed hawks that sit in the open on stout branches or snags, and in the absence of natural perches, can be seen on fence posts or telephone poles. But there are hawks that are more secretive and spend most of their time hidden. One of these is the broad-winged hawk. This species is smaller in size and is more likely to be found in swampy woods. Happily, they are now returning from their wintering grounds in Central and South America.

These birds seem to enjoy the diversity of prey in wetter habitats. Mind you, I do not see these diminutive but magnificent birds regularly but, as with so many species during the breeding season, I hear them advertising their presence. Their call is a high-pitched whistle, unlike any other bird in our area. Being heard and not seen may be a strategy for these birds, given their smaller size: close to that of a crow. Often living within the boundaries of other, larger hawks — such as a red-shouldered — being less visible is a distinct advantage.

Not surprisingly, given their size, broad-wingeds often go unnoticed. They are birds of the forest and, given their dark coloration, blend in well with their surroundings. But that doesn’t mean they’re drab. These stocky little hawks have reddish heads and handsome barred underparts that match their boldly barred tails. Only the keenest of birders will likely spot them unless they’re migrating, when they congregate in large numbers (even into the thousands) in certain locations. At these raptor “hot spots” the birds can be seen soaring in circles, forming large “kettles” on updrafts, gaining altitude early in the day. Broad-wingeds, like many other hawks, use upper air currents to make their long journey a bit easier. Unlike most of our local hawk species, these birds move back and forth between the eastern United States and central to northern South America during the year.

In the Piedmont, the species can be found in hardwood or mixed pine/hardwood forest. The courtship ritual is breathtaking, involving “skydiving” — circling high in the sky followed by a rapid dive. The pair will nest in the lower limbs of a mature tree, usually close to water or some sort of opening in the canopy. The parent hawks will feed their young everything from mice to frogs, lizards to large insects. Since broad-winged hawks are easily disturbed, they are rarely seen outside of rural areas.

Should you be out hiking at Weymouth Woods Sandhills Nature Preserve in Southern Pines or at, say, Haw River State Park in Browns Summit, keep an eye out — as well as an ear — you just may spot an elusive broad-winged.  PS

Susan Campbell would love to hear from you. Feel free to send questions or wildlife observations to susan@ncaves.com.

Victoria Eick + Parker Chang

Victoria Eick + Parker Chang

Victoria Eick and Parker Chang wanted a backyard wedding at a family house in Pinehurst, but they kept running into setbacks. When the couple panicked and called the Weymouth Center only a few months before their wedding to see if the venue still had availability — and it did — the bride and groom knew they were meant to be married there.

“It had the feel of the backyard wedding we had envisioned, just on a larger scale,” Victoria says.

The couple didn’t have a strict theme for their April 6, 2024 wedding, but they were inspired by the cherry blossoms in Washington, the city where Victoria and Parker met and lived.

“Cherry blossoms are not the easiest flower choice for a wedding because they bloom for such a limited and somewhat unpredictable period of time, so we took inspiration from their colors and textures, the spring season and the architecture at Weymouth,” says Victoria.

After a ceremony the bride and groom helped write, Elliotts on Linden catered a family-style meal that incorporated Chinese flavors to honor Parker’s heritage. An almond wedding cake magicked up by the Bakehouse sent guests home happy, with full stomachs.

photographer: By Colette Photo
wedding planner: Vision Events Wedding & Event Planning
ceremony & reception: Weymouth Center for the Arts & Humanities
dress: Anthropologie Weddings
shoes: Alterre
hair & makeup: Retro Studio Bar
groom: Suitsupply
flowers: Thistle & Moon
catering: Elliotts on Linden
invitations: The Perfect Present
transportation: Kirk Tours & Limousine

Lizabeth Lohmann + Carson Riley

Lizabeth Lohmann + Carson Riley

Lizabeth Lohmann and Carson Riley met at a piano bar in Asheville, North Carolina. Liz was in town for a girls weekend, and Carson was there for a bachelor party — how prescient.

After the pair became engaged, Carson took his future bride to visit the village of Pinehurst. He played college golf, loves visiting the Sandhills to play all the courses and knew Liz would love the area, too.

She loved it so much that the couple chose to share the special location with their family and friends. Liz and Carson got married on the West Lawn of the Carolina Hotel, followed by a reception on the Carolina Terrace, on April 6, 2024.

The couple wanted to get married outdoors, and the lawn fit the bill. It also proved to be a great choice for cocktail hour.

“The guests were able to play the putting green, which fit perfectly for the golf-themed weekend,” says Liz.

The lush outdoor venue looked timeless with classic black-and-white details, including black tuxedos and dresses for the wedding party; white flowers, linens and a cake; plus, a checkerboard dance floor that the bride and groom just didn’t want to leave.

“We didn’t want the night to end,” Liz says.

photographer: Krista Stevens Photography
videographer: Avery Wooten Fine Art Films
wedding planner: Hannah B Events
ceremony & reception: West Lawn & Carolina Terrace, Carolina Hotel
dress: Alexandra Grecco, Lovely Bride
shoes: Bella Belle
hair & makeup: Chelsea Regan Beauty
bridesmaids: Show Me Your Mumu
flowers: Poppy Belle Event & Floral
cake & catering: Pinehurst Resort
invitations & programs: Tavern Creative
rentals: Curated Events