Well FED Savannah March 2014

Page 63






10 cents

✴ ✴ ✴ Special Well FED Edition ✴ ✴ ✴

craft, culture &

soulful spirits take center stage at the one and only Alligator Soul

Written by Coco Papy

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good drink is like a good story: high and low notes, a subtle and a well-rounded finish, all created by a person dedicated to their craft. It should surprise you, comfort you, and above all, a good drink should take you elsewhere, even if just for a moment. Like stories that take a while to appreciate, Prohibition-era cocktails are coming back, surprising people with big tastes and even bigger tales. From 1920 to 1933, when alcohol was illegal, many rushed to soften potent bootleg liquor with a wellcrafted cocktail that cut the burn and added a note of elegance to the underground speak-easy. While America’s ban didn’t last, the legacy of those specialty crafted drinks has lived on, gaining in popularity as many are looking to return to more authentic experiences, where food and drink are made with craft and love. Created by husband and wife duo Chef Hilary and Maureen Craig, Alligator Soul has been a Savannah staple for almost a decade, but it’s in the past seven years, that the restaurant has evolved into one

Drink Photography by Well FED

of the forerunners in local and organic dining. Like their name states, soul is about individualism, beliefs and values that you hold close, a family legacy passed down generation after generation. This is the mantra behind everything at Alligator Soul. When I’m walking down their steps, the brick walls vibrate with the feeling of the unknown and something different. Upon entering, I feel like I’ve already stepped into a Gatsby inspired party, complete with fireplace and a low-lit bar beckoning me with its sirens song: Imbibe. Over that faded light, the bartender is already fixing up cocktails for the tasting. Looking over the bartender’s shoulder, eyeballing each ingredient with a precision that comes with time and experience, is Alligator Soul’s General Manager, Jason Johns. Johns’ passion for sourcing local food from community farms

✴ Photo: Bathtub Gin has continued to define much of the restaurants purpose. “We are seasonally inspired,” he tells me right off the bat. “We try and match our spirits along with our seasonal menu changes. Cocktails go right along with that.” -Continued on Next Page

wellf edsava nna h. c om | drink 63

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