This Month's Special
Discover the story behind this month's member-exclusive cocktail.
July 2026: Verdant Alternative
Weird times in Michigan, eh? The lettuce (probably) is attacking us, the sky is filled with wildfire smoke, and we're doing our best to adapt. We've pivoted a bit this month to make sure our fresh, refrigerated special can still highlight the best of the season while being safe. While it seems a potential culprit for the cyclospora outbreak has come into focus over the last few days, we're still going to lean on the side of caution according to the health department guidance that continues to evolve as the outbreak is traced.
Coincidentally, we've been experimenting with making our own nonalcoholic cocktail bitters over the last few weeks. Bitters are like seasoning for cocktails; they add complexity and depth, enhance other flavors, and help tie a drink together. They're typically made with alcohol, so it's been a challenging experiment to extract strong flavors with alternative methods. We're exploring a few potential flavors, and we have a rosemary version that I'm really enjoying.
For this month's special, we're highlighting our new rosemary bitters with fresh muddled cucumber, a bright splash of lime, and soda. It's a bubbly, fresh, crisp summer drink perfect for patio weather, just as soon as the smoke clears.
We're also including a bottle of our rosemary bitters on their own this month, so you can try them in your own creations. (Bitters + soda is a great, simple nonalcoholic option that I'm enjoying with these in particular.)
The debut of TSB rosemary bitters
Cucumber
Lime
Soda
Pairs nicely with: fresh feta, watermelon, falafel, lamb, citrus and fennel salads, goat cheese and honey with crusty bread.
All Regulars Club exclusives are vegan and gluten-free, but produced in a shared facility where gluten, eggs, and dairy are also present.
Past Monthly Specials
Lumberjack's Breakfast
It's peak strawberry season in Michigan, and we're definitely going to capitalize on it as the inspiration for this month's special. Lumberjack's Breakfast is a zero-proof whiskey punch perfect for brunch with friends, patio afternoons with a book, or being awed by summer in Michigan.
Starting with pounds of fresh berries from North Bay Farm in Traverse City, we built this cocktail as an ode to mornings up north, waking up on a sunny day in the fresh air. Our zero-proof whiskey brings the woodsy backbone, and it's gently sweetened with a touch of maple syrup from Witt's Maple, a small family farm in Gaylord. They were our neighbor on a recent week at the Ann Arbor Farmers Market, and their syrup is outrageously great. It's the perfect complement to the rich berries, and a splash of lemon balances from there.
TSB Whiskey
Fresh strawberries
Michigan maple syrup
Lemon
Rhubarb (& Star)
Growing up in Clare, my family had a huge garden that covered more than half of our backyard. Each spring, rhubarb was the first thing to become harvestable. It was such a bummer. Rhubarb is really not a kid-friendly crop: super tart, a little earthy, secretly a vegetable, and oh by the way, the leaves are poisonous.
As an adult, however, rhubarb is awesome. It has a sharp, interesting flavor, leans sweet or savory depending on how you use it, and it's secretly a vegetable! This month's special is a take on my favorite drink - a Spanish gin and tonic - crafted to spotlight local rhubarb at its peak.
TSB Gin
Local rhubarb-cardamom simple
Tonic
Juniper berry garnish
Golden Hour on the Porch
Spring in Michigan has this one particular moment I keep waiting for: late afternoon, still enough to hear the bees working, everything smelling faintly of blooms and warm wood. That's where this month's special lives.
Golden Hour on the Porch is a gently-floral whiskey sour built for exactly that moment. Our zero-proof whiskey leads with its warm, rounded base, and the fresh lemon cuts right through with bright, tart citrus. The lavender sits right in the middle, lifting everything with a soft, aromatic sweetness, and a touch of honey rounds the whole thing out to a gentle, satisfying finish. It's complex without demanding your attention. It's the kind of drink you sip slowly while you're not really thinking about anything at all. (Here's hoping we get a solid string of sitting-outside weather soon to accompany it!)
TSB whiskey
Lemon
Honey
Lavender
Tide + Ember
This month's Regulars Club release coincides with the spring equinox, and after the winter we've had, we're leaning in. Tide + Ember is a sophisticated take on Spring Break drinks, refined for the over-25 palate. The first flavor you'll notice is a sharp, tropical punch of pineapple, infused with a mound of freshly-picked thyme for deeper herbal notes that linger a little longer. We've been aging a batch of our N/A tequila with charred oak, so that first hit of pineapple & thyme gives way to a really rounded, mellow tequila flavor with a hint of wood and ember.
TSB tequila
Pineapple
Thyme
Charred oak
Scarlet Hour
We're at the point of the year where I'm noticing it getting darker later every day, and I see spring on the horizon. There's still some frost, but the sky is increasingly less gray and we've had some incredible sunsets starting to return. If last month's special was about taking a big leap, this month's is about looking ahead to what's next.
Scarlet Hour celebrates this moment in Michigan with warm whiskey for a bit of heat, matched by blackberries and hibiscus for a lively, tart, gently sweet glimpse at what's ahead this year. We're experimenting with no- and low-sugar options, and this cocktail is one you'll find is minimally sweetened.
TSB whiskey
Blackberries
Hibiscus
Lemon
N/A bitters
Yalla Martini
At the start of a new year, maybe you're considering a fresh start or new priority in an area of your life. Or perhaps you're embracing a big goal for 2026.
For this month's special, we're leaning into that spirit with our first savory cocktail, the Yalla Martini. It's a Mediterranean take on a dirty gin martini, spirit-forward with kalamata, sumac, and lemon making it bright and punchy. It's super with a cucumber garnish, and if you add a chunk of feta on the garnish pick that's even better.
TSB gin aged with sumac
Kalamata olive brine
Lemon
Dry n/a vermouth
Snowjito
Snowjito started with a taste of chocolate mintgrown locally by our friends at Gateway Farm. It's a fascinating hybrid of organic peppermint that has a distinct, subtle chocolate flavor. It's wild. We're pairing it with a special batch of our N/A tequila that has extra vanilla and agave, for a really compatible, very gently sweet riff on a classic mojito. It feels right for the season: warming, a little indulgent, but with lots of freshness and bright lime to match.
Vanilla infused TSB tequila
Chocolate mint oleo saccharum
Lime juice & zest
Side Quest
As an almost-lifelong vegetarian, I’ve always thought sides were the best part of Thanksgiving dinner. They offer carby comfort, roasted vegetables, lots of aromatic herbs, and really interesting variety on one plate. Bring them together and they deserve main-event status.
This idea of moving the periphery toward center stage, leaning into life’s side quests rather than following the main storyline, has been on my mind lately. In video games, a side quest is an optional activity that adds some color and delight to your experience, if you notice the opportunity. As I get ready to shift from my academic career toward building The Still Bar full time, I’m thinking about what happens when you follow a curiosity to see where it leads.
In that spirit of both following a curiosity and elevating the sides to their place in the spotlight, this month’s member exclusive is the Side Quest. I’ve been infusing a batch of N/A gin with lots of fresh sage over the last several days. The end result is so complex and savory, bringing me right back to waking up as a kid on Thanksgiving morning, smelling my mother’s homemade stuffing already in the oven. It goes so well with some fresh cranberry, then we soften those punchy flavors with a really subtle roasted sweet potato simple syrup. We balance and lighten the finished product with lemon and a splash of bubbles, marking our first attempt at bottling with carbonation.
Sage-infused TSB gin
Fresh cranberry
Roasted sweet potato
Hint of lemon
Bubbles
Cider Haus of Fashion
From day one, whiskey has been my white whale. Crafting a great nonalcoholic whiskey is extremely tough. The flavors and sensations are so specific and complex that it is a big challenge to replicate without alcohol. After months of revisions, we just never got there. So a few weeks ago, we scrapped it and decided to choose a new, adventuresome path, beginning from scratch with a fresh approach and an entirely different base of ingredients. And it worked.
So for this month, we bring you Cider Haus of Fashion, a new adventure into the world of the old fashioned, inspired by what’s fresh right now. It’s chai-spiced cider warmed up by our new whiskey and ready to travel with you on a chilly fall adventure.
The debut (!) of TSB zero-proof whiskey
Fresh Michigan apple cider
Chai spice + a touch of brown sugar
N/A bitters
Currant Flame
We crafted this first member exclusive as a perfect blend of two seasons. It’s the bright taste of late-summer fruit matched by earthy, smoky rosemary evoking a fall bonfire. While we wait for the full transition to fall weather, this cocktail walks the same line we are in this moment. It’s pairing sweatshirts + shorts, apple picking + sunscreen, football + flip flops.
TSB zero-proof gin
Muddled red and black currants
Charred rosemary simple
Lemon