Sea Island Life Magazine Spring/Summer 2014 | Page 12

libations

DESSERT REMIXED

AT SEA ISLAND’S FORBES FIVE-STAR GEORGIAN ROOM, SOMMELIER
JACOB GRAGG PREPARES PERFECTLY PAIRED COCKTAILS AND DESSERTS.
BY JACKIE ADAMS

a

cart covered with an elegant
tablecloth rolls up to the table.
The bottles are full, and the
ice bucket and mixing glasses

a seven-course menu—and it begins with
a simple sip. Walking alongside the cart is
sommelier Jacob Gragg, who was named one
of the Best New Sommeliers in 2012 by Wine
& Spirits Magazine.
it be a wine or a cocktail, or a beer or sake,”
Gragg says. “When we do it that way, you’re
pop with the food. Sometimes when you’re
putting the drink around the food, you can’t
At the table, he explains the story behind
the recipe, describes where the ingredients
and artisanal spirits originate, and measures
the liquids while cutting the garnish. With
a practiced shake, the drink is ready—and
only then does the dessert come out.

Aviation cocktail with strawberries, Valrhona chocolate, meringue and rhubarb at the Georgian Room

Sommelier Jacob Gragg

12 SEA ISL AND LIFE | SPRING/SUMMER 2014

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3/13/14 9:45 AM