As cool spring days turn to hot summer scorchers, so too does the inspiration for a bar’s offerings.

Cocktail menus aren’t static. They evolve along with the seasons, each drink aiming to capture the essence of nature’s bounty in a glass.

How do restaurant-based liquid alchemists fashion vibrant cocktails that embrace both the new season and the existing culinary direction? One talented barkeep recently shared his creative process.

On a day when Decatur restaurant Kindred is typically closed, beverage manager Erik Ramirez walked me literally and figuratively through his process. He started by taking inventory, a crucial step in cocktail menu development. He considers what is on the shelf, including what is profitable, and any new samples distributor reps have shared.

“It

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