Issue link: http://digital.copcomm.com/i/271567
march 2014 / the tasting panel / 1 19 Cocktail fans can sip libations like the French 75 riff the French Connection, or the Southern Basil-Berry Smash, with Woodford Reserve, Dry Sack Sherry, Cointreau, lemon, basil and strawberries. Adjacent to the beach and pool complex, Oceanside has a dual personality: flipflop-friendly during the day and more upscale in the evenings. That translates to hand-held jerked snapper tacos to nosh on by the pool at lunch, or jumbo lump crab cakes with fennel orange salad, or chopped steak for dinner; the latter retro dish gets updated with the addition of umami butter. The well thought-out wine and beer list is joined by from-scratch cocktails like Amelia's Margarita, with with Herradura Double Barrel Reposado Tequila, Patrón Citronge and Grand Marnier. Walling says the Shellback Rum–based Pirate's Kiss Piña Colada is the resort's best-selling drink, with 5,000 sold per season. It's topped with a float of Atlantico Private Cask Rum poured in front of guests. Even at the high-volume pool bar, drinks are made with top-shelf spirits and attention to detail, and this summer, the resort will offer a poolside Rum and Tequila Experience. "It's more artisanal, and not for the masses," admits Walling, who says staff has garnered the respect and validity within the brand to be creative and provide innovative offerings like this one. He has spent time in Tequila, learning about the process and selecting barrels. The Omni Amelia Island's most ambitious spot for hand- crafted cocktails is Seaglass. Next to the lobby and overlook- ing the infinity pool and the Atlantic Ocean, the sumptuous lounge offers drinks like a Del Maguey–based Smoky Margarita, a Botanical Martini made with Hendrick's Gin and Lillet Blanc and the 46 Manhattan with Maker's Mark 46, Carpano Antica Sweet Vermouth and Angostura Bitters, sippable with charcuterie and cheese, or a trio of sliders. The lush resort is home to three championship golf courses; Marsh View Bar & Grill is an inviting spot to hit up after the eighteenth hole, featuring casual cuisine like blackened grouper sandwiches and blue crab quesadillas. A small selection of wines by the glass is joined by local beers like Intuition People's Ale from Jacksonville, and cocktails such as the Adult Arnold Palmer, with Firefly Sweet Tea Vodka, Svedka Lemon Vodka and lemonade. Falcon's Nest serves similar fare, amid an aviation theme. At Natural Slice, the sea meets the oven, with pizzas created with Wardynski's saltwater crust. And at the café-meets-bakery-meets grocery story Marché Burette, guests can enjoy salmon Niçoise salad and a glass of Estancia Pinot Noir, or grab some produce, bread and a bottle or two of wine to stock their room or villa. Breakfast spot Sunrise Café becomes a chef's kitchen in the evening, with events like intimate wine tasting dinners that give patrons the chance to interact with Wardynski and see his culinary philosophy firsthand. The Omni Amelia Island Plantation Resort gives resort goers a taste of the area's local flair, while piquing palates with forward-thinking dishes and sips. As Walling describes it for those unfamiliar, "It's like a little slice of heaven that no one knows about." PHOTO COURTESY OF OMNI HOTELS The deviled egg platter is served on driftwood. The seafood tower at Verandah restaurant. Executive Chef Daven Wardynski.