Let’s do this
We’re building a new kind of cocktail bar and bottle shop with two main characteristics:
Perfect, interesting cocktails that spotlight Michigan produce and farms in creative, delicious ways
A cozy, classy place where you want to hang out for a while
And oh by the way, the menu is completely alcohol free. We’ve got a long road ahead and this is a wild idea. So here’s where things stand:
Right now, we’re doing a lot of recipe testing. We’ll be starting out with 3 options to begin - something replicating a classic, something dark & strong, and something bright and herbaceous. It’s a lot of time in the kitchen right now, working with fresh Michigan produce and seeing what happens if we experiment a little to develop various components. Think hops, cherries, lots of herbs, black tea, oak (not all in the same drink, btw). Commercial kitchen space is ready to go, and from there it’ll be a bit of time practicing and perfecting. We’re aiming for licensing and regulatory approval 🤞 in late spring/early summer, and once that’s handled we go to market.
I mean that literally - we’re starting small with bottle sales at farmer’s markets, local events, and perhaps a specialty grocer or two. The goal is to use 2025 as a learning year, perfect the process, and scale from there. That vision of a zero-proof cocktail bar is down the road a bit, but I like a big project. I’m going to write through the experience of starting this thing, so watch this space.