Sustainable. Organic. Local. November/December 2017


With the holidays rapidly approaching, a cocktail might just be in order. Stop by The Bee’s Knees for a Rose Dunn. The tequila-based libation is the concoction of mixologists Samantha Rockwood and Aleisha Tucker. “I was dead set on having a smoky rosemary something,” Samantha says. “I just love rosemary.” The seasonal cocktail just hit the menu late last month and will remain throughout the holiday season. To start, Rockwood seasons the glass with Mezcal, made from Agave, a cousin of tequila. Made with Espolon Tequila Blanco, the Rose Dunn has a smoky flavor perfect for this time of year.  Rich in color, the cocktail also contains Angostura Bitters, orange juice, lime juice and a splash of beer and finished perfectly with a garnish of rosemary and orange peel.  Served in a rocks glass over ice, the Rose Dunn is perfect for the holidays!




Beer lovers should check out The Hive. With 78 taps, featuring beer, wine, kombucha, nitro cold press coffee and more. Known primarily for its beer, The Hive is also a full service restaurant, focusing on creating quality food with local, seasonal and sustainable ingredients when possible. Having a holiday party? They also offer growlers to go!




Tree House Macarons

Known as the most coveted cookie in France, the macaron is a simple cookie traditionally made with almond powder, sugar and egg whites. The yellow-colored treats originated in Italy, but are often associated with France, particularly Paris. With a deep love for the delectable cookie, Kelley and Eric Roundtree founded Tree House Macarons, a southern micropatisserie, from their South Georgia kitchen.

Since their start in 2015, Tree House Macarons has expanded. The Roundtrees recently relcoated to the Augusta area and partnered theirfriends, Missy and Shane Smith, to open their first franchise on Furys Ferry Road. 


Article appears in the November/December 2017 issue of Augusta Magazine.

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