A quick break in a glass without the need to stand outside or borrow a lighter. Smoky, earthy, and just a little rebellious. Buffalo Trace bourbon meets Sfumato bittersweet smoked amaro, rich coffee liqueur, and tobacco bitters to form a bold old fashioned with a slow, lingering finish that keeps pulling you back for more. A Angostura dipped “candy cigarette” was presented with the drink for a fun garnish.

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.

Created for the Three Rivers Agave Cup competition this cocktail is inspired by the iconic yellow bridges of Pittsburgh. Just like those bridges link our neighborhoods and our people, this drink links the soul of our city with the vibrant spirit of Oaxaca. It’s a toast to two places connected by craftsmanship, culture, and (sometimes) sunshine. It features cucumber infused mezcal, yellow watermelon, acid adjusted orange juice, walnut orgeat, and a touch of white balsamic vinegar.

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.

The “Golden Path” name is inspired by the use of marigold as its main ingredient, a beautiful bright orange flower traditionally placed on ofrendas and believed to help guide spirits during Día de los Muertos. I wanted something in my zero-proof arsenal that had the bright, earthy, and slightly vegetal flavors of agave-based spirits. To accomplish this I used citrus, herbs, marigold, vanilla, dandelion root, NA orange cardamom bitters, a touch of smoke (a nod to traditional earth-roasted agave production methods used in mezcal).

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.

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.