This year, our Best of Savannah reader survey turns 21! To mark this milestone, we asked some of the Hostess City’s most hospitable honorees to join us in raising a glass to their success with a cocktail recipe worthy of the occasion.
Photography by JEREMIAH HULL
PB&J MARTINI
Shared by Best Bartender winner Charlie Wentway of Garibaldi
1¼ oz. Bacardi rum
1 oz. pineapple juice
1 oz. Charlie’s Signature PB&J Syrup
Garnish with fresh basil leaf
CHARLIE’S SIGNATURE PB&J SYRUP
Combine the following ingredients and steep for 30 minutes:
1 whole jalapeño
18 oz. pineapple juice
1 sprig of basil
2 oz. sugar
“Combining bourbon and bubbles is rarely done, but it really works … nothing is more celebratory than a delicious bubbly cocktail.” — Ashley Simeone
SHOWER ME IN LUXURY
Shared by a runner-up for Best Bartender, Ashley Simeone of Savoy Society (also a runner-up for best signature cocktails)
¼ oz. Luxardo Amaro Abano
½ oz. Luxardo Apricot Liqueur
1 oz. Angel’s Envy Bourbon
Stir then strain into a champagne flute. Top with dry sparkling wine. Express and garnish with an orange twist.
(B)RAMBLE ON
Shared by Bar Julian at The Thompson Savannah, winner for Best New Bar
1½ oz. Hendrick’s Gin
½ oz. Combier Creme De Mure, Blackberry Liqueur, Dolin Dry Vermouth
¼ oz. honey syrup (equal parts Savannah Bee Company honey and water)
½ oz. lemon juice
Build in a snifter glass, swizzle with crushed ice, top with a mint sprig, a fresh blackberry and a dusting of cardamom powdered sugar (freshly ground cardamom mixed with powdered sugar in a 10:1 ratio).
“This cocktail was featured at our pre-opening celebration over a year ago, and it has continued to be one of our most popular drinks since day one.” — Chelsea DeMark, beverage director at Bar Julian
THE BIG [PINE] APPLE
Shared by a runner-up for Best Bartender, Matthew C. Huntley of Peacock Lounge
1½ oz. Appleton Estate 12-year aged rum
½ oz. Rittenhouse Rye Whiskey
½ oz. Dolin Dry Vermouth
¼ oz. heavy pineapple-infused Demerara syrup (3:1)
2 dashes of Angostura Aromatic Bitters
1 dash of Tiki Bitters
Combine all ingredients into a mixing glass and stir with ice until nice and chilled. Strain and serve in a chilled coupe glass. Garnish the cocktail with a brandied cherry and a dehydrated pineapple for a flavorful dessert after the last sip.
“Passion, hard work, grit and creativity all power the heartbeat of this city. All these traits learned … will forever be instilled in me. [This celebratory cocktail combines] my two loves of aged rum and rye whiskey … to form a variation on a pre-Prohibition classic, The Manhattan.” — Matthew Huntley
BULL & MATADOR
Shared by Artillery, winner for Best Signature Cocktails
Perfect for those hot and humid Savannah days, this libation is light and refreshing with bright citrusy notes and a color reminiscent of sultry summer sunsets.
½ oz. lemon juice
½ oz. agave syrup
½ oz. Cocchi Americano
¼ oz. housemade orange-and- ginger shrub
1½ oz. Dulce Vida Blanco Tequila
Finish with blood orange juice
FLORAL PALOMA
Shared by Peregrin at the Perry Lane Hotel, winner for Best Rooftop Bar
Designed as a shareable cocktail (the serving size is two people), this drink is meant to bring people together. Cheers to that!
4 oz. Olmeca Altos Plata Tequila
1½ oz. Créme de Violette
1½ oz. lime juice
1½ oz. grapefruit juice
1 oz. simple syrup
8 dashes of lavender bitters
Top with Fresca
