The Artistry of Craft Libations
When it comes to stunning edible presentations, the plate is no longer the center of attention. Beverages are having their moment in the spotlight, as mixologists and baristas increasingly pour their artistic talents into creative and flavorful drinks worthy of a close-up.
Cocktails and coffee have become feasts for the eyes while providing a tasty treat to linger over. Innovation at the bar involves culinary and scientific skills, as professionals combine nuanced flavor pairings and housemade syrups with seasonal produce and elaborate garnishes. These drinks are dressed to impress and to imbibe.
Seasonal espresso and matcha beverages are on the menu at Show Pigeon Coffee in the lobby of Hotel Palms in Atlantic Beach. Pictured here are
The Toucan: cold brew, lime coconut milk, coconut cream, pineapple juice, nutmeg scratch
Meriposa: matcha, milk, vanilla, honey, 5 spice, sweet spice
Fred Flintstone: espresso, mango nectar, heavy vanilla cream, coconut whipped cream, expressed orange peel
Paul Compagnon, general manager at The Volstead in downtown Jacksonville, prepares a cocktail called OTPHJ: Siete Misterios Doba Yej Mezcal, Farmer’s Gin, yellow chartreuse, Benedictine, Chartreuse Elixir de Vegetal, orange bitters and simple syrup, served with a marigold frozen in an ice cube.
The Siesta, Foreva cocktail
Siesta, Foreva at The Volstead: Ilegal Joven Mezcal, Giffard Lychee li, passion fruit purée, blue lotus syrup, lemon juice and egg white, garnished with dried blue lotus flowers in the shape of a crescent moon and angostura bitters.
...Let's Go Party at The Volstead: Desert Door Sotol, Carpano Bitter Classico, Giffard pamplemouse, lemon juice, raspberry rose syrup and egg white, garnished with a stencil of pink sugar and two edible flowers.
