Libby Stovall's Beverage Chemistry Lands Her Title of Gatropub's Beverage Director

From TAP- A Gastropub:

Since becoming a certified Cicerone in January of 2015, Libby Stovall’s knack for beverage chemistry has landed her the title of beverage director at TAP. Stovall plans to churn out new beverage offerings at the pub-style restaurant. Stovall’s employment follows the recent announcement of new chef Tyler Williams (Bacchanalia, Abattoir, Woodfire Grill).

Stovall is currently one of only six women in Georgia to hold the title of certified Cicerone, the industry standard for identifying those with significant knowledge and professional skills in beer sales and service. The grueling process includes a 12-week course, countless hours of studying and a passing score on the final exam. Of the 45 students who took the course alongside Stovall, only she and two others were awarded certification. Joining her in the graduating class was Brandy Ramsey, general manager at TAP.

I’ve enjoyed experimenting in the kitchen since I was very young, and I absolutely love coming up with new drink concepts and combinations, Stovall reflects on her beverage experiences thus far.

TAP’s summer cocktail menu, courtesy of Stovall, includes the following: The Hat Trick, with Argus Cidery Tepache Especial (sparkling pineapple wine), Troy & Son’s Platinum Moonshine, infused with pineapple, Pineapple puree, and charred, lime, jalapeno, peppercorn syrup; Pele’s Punch, with Leblon cachaça, angostura seven-year rum, apricot liqueur, passion fruit puree, fresh lime juice, Bitterman’s Elemakule Tiki bitters, Garnish with lime wheel and fresh, ground black pepper; The Live Oak, with Carpano Antica, Angel’s Envy, Campar and Porto Kopke, aged for five weeks in an oak barrel, topped with house made blueberry-peach preserves; Coco Frio, with Camarena tequila, orange blossom water, coconut puree, fresh lemon juice, fresh lime juice, orange-mint simple and garnish with orange twist and mint sprig; Lazy River, with strawberry balsamic shrub, fresh basil, hammer and sickle vodka, aveze gentian liqueur and sparkling wine as well as Owl and the Olive, a beer cocktail, with High Wire Hat Trick gin, giffard peche, cocchi Americano, lemon juice, guava puree and lemon thyme simple syrup, topped with Creature Comforts Athena and garnished with fresh thyme sprig.

Stovall’s masterfully created summer cocktails are best served alongside a tranquil view of Midtown, which can be found at TAP’s dog-friendly and spacious outdoor patio.