A harmonious, tiki-inspired blend of flavors, this cocktail features bright notes of grapefruit and warm cinnamon, finishing with hints of bitter lime zest and baking spices—an homage to the classic Jet Pilot. By infusing a blend of citrus zest and spices in vegetable glycerin, I was able to extract rich flavors while keeping it entirely alcohol-free, effectively replicating a non-alcoholic spirit base.

A bold and complex blend of flavors, this cocktail opens with subtle sweetness, bright citrus, and delicate floral notes before giving way to a strong, lingering bitterness and a touch of spice. Inspired by one of my favorite ready-to-serve spirit-free cocktails, the St. Agrestis ‘Phony Negroni,’ this creation became an exploration of bitter roots and herbs, ultimately incorporating over fifteen carefully selected ingredients.

Bright, sweet, and slightly sour, this cocktail finishes with a velvety mouthfeel and a mild, nutty flavor. Its elements were built around an outstanding sunflower orgeat that I developed and wanted to highlight for its unique flavor. Apple, lemon, egg white, black walnut bitters, and a touch of salt balance out this cocktail, which, while leaning sweet, remains balanced.

This cocktail was developed by the team to make use of ingredients from our ever-changing menu, resulting in a drink that constantly evolved while always remaining a shrub at its core. It allowed us to creatively incorporate excess kitchen ingredients or those nearing the end of their shelf life in a thoughtful and flavorful way. One of my favorite variations, nicknamed 'Big Red,' featured a cranberry base that seamlessly tied in a cinnamon-ginger syrup from another cocktail on the menu at the time.

Smoky mezcal, bright lime, agave, fresh basil, and a touch of salt come together for a crisp, herbaceous sip that’s both bold and easygoing. A lesson in restraint, less is often more when it comes to crafting a great cocktail.