Drink

Recipes by Shannon Michelle | Photos by Amanda Rosenblatt | Shot on location at 36 Granada, St. Augustine. As fall settles into winter and gathering season arrives, there's nothing quite like wrapping your hands around a warm drink that brings comfort from the first sip. Shannon Michelle has created four holiday-perfect beverages, from rich dark cherry hot chocolate to wellness-inspired golden milk colada, each with an optional boozy twist for your seasonal celebrations. All

This warming tropical twist on traditional golden milk combines the anti-inflammatory benefits of turmeric with creamy coconut for a soothing drink that feels like a wellness ritual. The optional rum and amaro transform it into a sophisticated nightcap. Photo by Amanda Rosenblatt. Serves 4 Ingredients 4 cups coconut milk 4 ounces coconut cream 2 teaspoons ground turmeric (or 1-inch piece fresh turmeric, grated) 1 teaspoon ground cinnamon 1 teaspoon ground ginger (or a few sli

This traditional mulled wine gets an upgrade with pomegranate juice, fresh sage and a splash of whiskey for extra warmth. The key is keeping the heat gentle so the alcohol doesn't cook off, leaving you with a perfectly spiced and aromatic winter sipper. Photo by Amanda Rosenblatt. Serves 4 Ingredients 1 bottle (750 milliliters) dry red wine (Grenache or Cabernet work well) 1 cup pomegranate juice ½ cup orange juice ¼ cup St. Augustine whiskey 1 orange, sliced into rounds 3-4

This aromatic blend of apple cider and pear juice creates a beautifully balanced warm drink that celebrates fall flavors. Photo by Amanda Rosenblatt. Serves 4 Ingredients 4 cups apple cider (or good quality apple juice) 3 cups pear juice (or pear nectar for a richer flavor) 1 apple, thinly sliced 1 pear, thinly sliced 2 cinnamon sticks, plus more for garnish 4 whole cloves 2 star anise pods 4 thin slices fresh ginger 3 tablespoons honey Apple slices and cinnamon stick for gar

Rich dark chocolate meets tart cherry in this luxurious hot chocolate that's perfect for cozy evenings. Photo by Amanda Rosenblatt. Serves 4 Ingredients For dark cherry syrup 1 cup dark cherries, (pitted, fresh or frozen) ½ cup turbinado sugar ½ cup water ½ teaspoon lemon juice 1 small piece cinnamon stick For hot chocolate 4 cups whole milk 1 cup heavy cream (optional) 1 cup dark chocolate (60-70%, chips or bar) 3 ounces dark cherry syrup 3-4 teaspoons unsweetened cocoa powd

What Chefs and Bar Managers Recommend this Season Aguachile + Prickly Pear Margarita at 1912 Ocean Bar & Rooftop. Photos by Cole LoCurto. There's no better time than now to embrace the art of grazing. These next few months should be filled with meals meant for sharing, savoring and lingering over with the people who matter most. The beauty of this approach is in the exploration, the way it opens up conversation and discovery as dishes make their way around the table. This sea

Make this alcohol-free beverage the night before for an easy, ready-to-pour ruby colored sipper. Need a party batch? Triple your ingredients. Photo by Amanda Rosenblatt. Makes 4 servings Ingredients 1⁄2 cup dried hibiscus petals (or 6 to 8 hibiscus tea bags) 4 cups cold water 1 orange, thinly sliced into rounds 1⁄2 cup pomegranate arils 1 to 2 cinnamon sticks, for subtle spice Sweetener to taste (local honey or maple syrup work great here) Sparkling water, for topping, option

This elegant and stimulating version of a watermelon margarita is vermouth forward, has a touch of smokiness from mezcal and just the right amount of watermelon. Photo by Jordan Mixson. Ingredients For watermelon ice 1 medium watermelon Filtered water For watermelon-infused vermouth 25 cubes watermelon 1 (375 ml) bottle Dolin Blanc vermouth For pickled watermelon rind Reserved rind 2 cups rice wine vinegar 1 cup sugar 2/3 cup mirin 2/3 cup sake For cocktail 1-½ ounces waterme

A Conversation with Gabrielle Alters In Edible Northeast Florida’s debut issue, Gabrielle Alters helped define the culinary cocktail with her kitchen-inspired beverages at Restaurant Medure in Ponte Vedra. A decade later, she is now co-owner of Rue Saint-Marc , the restaurant she started with her husband Chef Scott Alters, and they have a new concept called Saleya in the works. Her approach to seasonal sipping, however, remains as imaginative and grounded as ever. We caught

Sometimes called the "Florida Cranberry," this local edible calyx packs a punch. Illustration by Kiara Sanchez. If you want to add a...

This cocktail includes Chicha Morada, a traditional Peruvian fermented beverage made with purple corn. Dried purple corn can be found in...

pear shrub cocktail

rosemary pear martini

rum, watermelon and shishito pepper cocktail

an evening at Park Place Lounge

This spicy, smoky-sweet recipe was created for a pairing between the Lightner Museum and St. Augustine Distillery. Photo by Amanda...

This is Mayport Garden Club’s take on a classic rum punch. This cocktail lounge sources house spirits from across the Caribbean, South...

The jazz of craft cocktails gets its name from a bartender's best friend. Rob Crabtree makes a Bushwacker, one of the signature cocktails...

This tropical drink features cachaca, a distilled spirit made from sugarcane juice. Photo by Sean Kelly Conway. Makes 1 cocktail...

bushwacker cocktail