The story so far

Cocktail bars are awesome. Cozy, classy, comfortable. I even lived above a hotel in Chicago for a year, with direct elevator access to one of the best in the city. It was incredible. But like an increasing number of people, I stopped drinking alcohol a while ago. It wasn’t a huge thing - no rock bottom moment or grand realization - it just wasn’t for me anymore. And it’s been (mostly) great. I sleep like a champ, I’m feeling calm and clear, life is good. The (mostly) part: non-alcoholic options on bar menus often suck.

What if they didn’t? I still want to go grab a fun drink with friends, or have a creative, seasonal cocktail in a cozy place before dinner. Let’s figure out how to make that happen.

The Still Bar (n):

“Still” as in:

• Peace & calm

• Still great cocktails, even without alcohol

• The thing that distills (wordplay!)

That’s the vision behind The Still Bar. We’re going to build the killer cocktail bar you want to hang out in, with a rotating menu of inventive, seasonal drinks inspired by our partners at several Michigan farms and local growers. We’re focused primarily on making excellent, perfectly balanced cocktails. They just happen to be alcohol free.

It’s going to take a minute. We’ve got some stuff to learn along the way. We’re starting small and scaling from there. Up first: perfecting recipes and bottling our zero-proof cocktails for sale at farmer’s markets, local events, and specialty grocers across Southeast Michigan. We’ll also take direct orders online. We’re not open just yet, but working toward a summer 2025 launch.

By the way, I’m Nate. I’m a research scientist in Ann Arbor, and this is my next adventure. Below, you’ll find regular updates as we grow this thing. It’s a big project and we’re going to have a good time.