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Garden & GunGarden & Gun

Garden & Gun February/March 2019

Celebrating the best of Southern culture, music, food, style, travel, art, literature, and the sporting life. Plus, lots of good dogs.

Country:
United States
Language:
English
Publisher:
The Allee Group LLC
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$14.99
6 Issues

IN THIS ISSUE

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soaking up bermuda

1. Rum Swizzle THE SWIZZLE INN The Swizzle Inn, Bermuda’s oldest pub, is an island landmark favored by locals and visitors alike. It also happens to be the birthplace of Bermuda’s original Rum Swizzle, the deliciously potent national drink made with Gosling’s Black Seal rum, Barbados rum, triple sec, pineapple juice, orange juice, Bermuda Falernum, and Angostura bitters. The Swizzle Inn: 3 Blue Hole Hill, Bailey’s Bay The Swizzle: 87 South Road, Warwick swizzleinn.com 2. Bermuda Old-Fashioned 1609 BAR & RESTAURANT This harborside experience delivers stunning, uninterrupted views and open-air dining atop the Princess Marina. A carefully crafted cocktail menu offers Bermuda classics as well as island-inspired libations such as the 1609 Frozen Rum Punch and pitchers of delicious sangria. But don’t leave without trying the Bermuda Old-Fashioned, a house favorite. It features Bermuda’s world-renowned Gosling’s…

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scott blackwell and ann marshall

HISTORY LOVES COMPANY CHARLESTON, SC Why Charleston, South Carolina? We made a deliberate decision to start High Wire in Charleston. We wanted to be close to the coast. We also knew that this business would have a retail component—a tasting room—that would bring us face-to-face with our customer, so being in Charleston was a huge win for us because there’s a really sophisticated crowd here. From the culinary community to the visitors and locals who come see us, there’s just a higher level of discernment. High Wire is known for incorporating heritage crops and grains into its spirits. What inspired that? There is such a depth of history and richness to not only the food and drinks scene here, but also to the ingredients that are available to us. We’re part of an exciting…

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saving the small places

In the argot of Lowcountry watermen, a feeder creek is a sliver of salt water that cuts through the spartina grass, its wending course dictated by geological forces that came to bear some twelve thousand years ago. Take a jon boat into one on a rising tide and the grass will brush up against your gunwales as you motor along, until the creek eventually becomes too tight to navigate. Here the water still pushes forward beneath the boat, following that ancient path before spilling out into the flats and the intertidal zone. Feeder creeks are some of my favorite places to explore and fish. I’m continually amazed at the fecundity of these tiny waterways, whether it be their schools of game fish—redfish and sea trout—or more solitary hunters like flounder. There’s…

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about that bar on the cover...

I hate to break it to you, but you can’t order a beer at the “bar” on our cover. That’s because it’s not an actual dive bar, just our representation of one (the brainchild of our creative director, Marshall McKinney). To pull it off, we dialed up the photographic duo Adam Voorhes and Robin Finlay, who built the set and took the photograph (they also found Pete the squirrel). That inviting sign is the work of neon pop artist Todd Sanders, of Roadhouse Relics in Austin, Texas. You may have seen his creations on the cover of the Kings of Leon album Mechanical Bull, hanging on a few of Willie Nelson’s barns, or at the Museum of Neon Art in Los Angeles. Wanna guess how he proposed to his girlfriend?…

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blue ridge bounty

In the Carolina mountains, the seven Cliffs communities pair world-class golf—on scenic highland courses designed by the likes of Jack Nicklaus and Tom Fazio—with food and drink on par with the best of nearby culinary capitals Asheville and Greenville. Yes, these private mountain and lake retreats offer destination-caliber dining. “Our members tend to be well-traveled food lovers, and when they come back home to the club, we want them to enjoy the level of food and service they’re used to,” says executive chef Francis Turck, who leads a crew of seven executive chefs stationed in club restaurants from the shores of Lake Keowee, near Clemson, South Carolina, to just outside Asheville. The chefs rise to the occasion with menus that showcase the best ingredients the region has to offer, such as…

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contributors

Gray Chapman WRITER On a camping trip to the North Georgia mountains, Gray Chapman’s mutt Jerry—the subject of Good Dog (p. 85)—took the family’s new rescue hound mix under his paw. “He’s teaching Juno how to sleep in a tent,” Chapman says, “and trying to pass some of his neuroses on to her.” The Atlanta journalist has contributed to the New York Times and Atlanta magazine, as well as to Garden & Gun’s forthcoming book on Southern women. Her tip for a good bar where she lives: Watchman’sat Krog Street Market. “I enjoy a pull from the Chartreuse shot machine.” Nigel Parry PHOTOGRAPHER To make it to North Carolina in time to photograph rising-star Cup Series driver Darrell “Bubba” Wallace Jr. (p. 29), Nigel Parry clocked his own record time. “I had to drive at…

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