Whether or not you’re dedicated to a year-round alcohol-free life-style or kicking off 2025 with Dry January, Esmè, the Michelin-starred restaurant in Chicago, presents a spread of culinary-inspired non-alcoholic cocktails.
Stevan Miller, the Bar Lead at Esmé, leverages the Michelin-starred kitchen as an extension of the bar to craft a various choice of spirit-free drinks tailor-made to the ever-evolving tasting menu, out there each as a part of the menu and individually.
For Stevan, the array of non-alcoholic choices holds private significance, given his option to abstain from alcohol outdoors of labor. He adopts a creative strategy to the beverage program, drawing inspiration from the acclaimed and ever-changing tasting menu. All syrups, shrubs, and juices are meticulously crafted in-house. Stevan has referred to as Chicago house for the previous 5 years and has had the chance to hone his craft alongside business standouts, such because the Land and Sea Division, Frontera Group, Bokeh, and Claudia.
Stevan’s experience in crafting cocktails and his unwavering dedication to showcasing the terroir of artisanal merchandise garnered him acclaim and accolades throughout his tenure at Bokeh and Claudia. His ardour for the craft has additionally been acknowledged, as he has earned notable achievements, comparable to successful the Jean Banchet Finest Bartender award in 2022, receiving a Jean Banchet Nomination for Finest Cocktail Bar at Bokeh, incomes commendation from the Chicago Tribune for establishing “one of the best cocktail program in years,” and attaining Nationwide Finalist standing within the JSS Shochu Competitors.
“Bar Esme is a refined and intimate cocktail vacation spot. We’re devoted to exploring the realms of taste and creative expression with each fastidiously crafted drink. The heartbeat of our creativity flows from Esme’s capability to seamlessly mix conventional artwork kinds with distinctive and attractive flavors. To attach the worlds of mixology and creative expression, we discover inspiration within the ever-changing seasons and the wealthy tapestry of paintings that Chicago has to supply.”
When requested what evokes the Spirit-Free cocktails on the menu, Stevan reiterated the significance of creative expression and the prospect to reconnect along with his heritage when crafting the menu. Stevan explains the challenges bartenders might face when making a spirit-free menu and gives tricks to overcome these challenges.
“As bartenders, we’ve a lexicon of basic cocktails that we will draw inspiration from. The problem with Spirit Free menus is that they don’t play by the identical guidelines. We should discover different sources of inspiration. Search for flavors that encourage you and search to emulate them.”
Menu highlights at Esmé embody
Squash Bitter: seedlip spice, candied butternut squash, citrus, egg white, seasonal spices
“It begins with the syrup that is still after the kitchen candies butternut squash. We reutilize this key ingredient by including Seedlip, citrus, and egg white. Garnished with recent grated nutmeg and seasonal spices.”
Sandwich and Soda: coconut vanilla cream soda, miso mushroom foam
“Solely discovered on our NA pairing menu, this cocktail is supposed to resonate with a dish the place cabbage and rye spice take middle stage. Nothing can examine to the basic Sandwich and soda. This cocktail is also an homage to the 1964 work by Roy Lichtenstein. All collectively this course evokes a basic American expertise with a recent perspective.”
Cherry Chile Jam: Michigan cherries, ancho and guajillo chiles, seedlip grove, hibiscus ice.
“Gentle spice provides depth to an ever-changing NA cocktail expertise. Because the hibiscus ice melts it folds into the preliminary candy-like flavors of the drink to carry a balancing bitter composition.”
