Curating
a Bartender's Passion
Words by Darlene Greene Photos provided by Old Edwards Inn, Ginger Moseley What makes the perfect cocktail? The flavors; the style glass in which it’s served; the twist, olive or fruit that decorates it; or the memory the taste evokes which may have you dreaming of that charming bar, fun restaurant or exciting vacation spot again? Answer: All of the above!!! Cocktails can be simple, fancy, straight up, over ice with various decorative touches including fancy straws and little paper umbrellas. There are places where, with the purchase of a signature cocktail, you will receive a souvenir glass to take home with you. Wherever your travels take you, you are likely to find a restaurant or bar that has created custom cocktails. And, of course, this often means taking a
“classic” cocktail like a martini and adding something else to establish a new taste sensation for their patrons. Other times, the specialty drinks on the menu are truly new, original creations by the bartender or chef. Years ago, I had the good fortune to meet an extraordinary bartender who has a truly alchemical touch for curating cocktails. Joel introduced me to my very first Chatham Artillery Punch in Savannah’s own Shrimp Factory. Joel made the punch using the original recipe which is enough for a full artillery battalion and their ladies. (You can find a pared-down version of the original recipe in the Spring Issue of The Southern Edge, page 42.) We made it a point to visit Joel at the Shrimp Factory to enjoy his cocktail creations and food recommendations anytime we visited Savannah. Several years later, Joel relocated to Highlands, NC and is now the Head Bartender at Four65, a wood-fire bistro and bar, part of the Old Edwards Inn & Spa. The menu includes handcrafted wood-fired pizzas, cast-iron sandwiches and fresh salads using ingredients from their own gardens and local growers. In a recent visit, I was able to experience a truly unique libation created by Joel and his former bartending associate, Kevin. A smoked bourbon cocktail infused with fig and vanilla--this delicious cocktail takes 2 months to make and is not on the menu because they can’t make it fast enough to meet the demand. So how did this delicious drink come to be?
