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By Andreas Fenner of Jovial Cocktail Co.
A year ago, some friends and I stumbled upon a random spot in Chicago and ordered an unassuming green beverage. Our server handed it over without ceremony. I took one taste, and something in me paused. Cucumber, cilantro, pineapple, lime, mint — and a mystery note that I still can’t place.
In a room full of dancing, laughing, and a four on the floor heartbeat, I found myself quietly mesmerized by this verdant little miracle. It wasn’t just delicious, it was transporting. That moment stuck with me. It reminded me that a good drink, alcoholic or not, is more than its ingredients. Memory, texture, emotion, story. It’s everything that happens around the glass.
Inspired by the five S’s of wine tasting (see, swirl, sniff, sip, savor), I created a framework that is used for Jovial’s philosophy on drink creations — I give you the five S’s of Jovial:
Storytelling. Simplicity. Sourcing. Spirit. Savor.
Storytelling
Whether it’s a dive bar, wedding, or high-end cocktail bar, it’s important to consider the liquid narrative we’re crafting.
Taste is only one of our five senses. There is a saying “the eyes drink first” and it’s true. Even the drinks featured in this article are photographs. How are you experiencing them? What story do you want your drink to tell?
Work backwards from a painting — using grapefruit juice for a sunset sky, nasturtium leaf symbolizing water lilies from a Monet painting. Or perhaps using a smoked peach syrup to evoke a memory of the mesquite barbecue your family had in Texas.
From abstract to on-the-nose, diving into our imaginations helps create a drink that evokes a moment in time. The deluge of influences spill over the glass: family traditions, themed parties with friends, your current hyperfixation song, inside jokes, and absurd pop culture moments (Labubu-rita, anybody?).
Simplicity
There is a reason that the beverage classics are famous. They’re simple.
The Arnold Palmer is lemonade and black tea. A mocha is espresso, chocolate, and milk. A root beer float…okay well that’s ice cream, but who can resist one of those?
Find a pairing of two ingredients you enjoy, e.g. lime juice and ginger beer. That is a finished drink in its own right and most people would be content drinking that on the beach with friends. Intentionally add ingredients one at a time, such as mint, which adds a lovely aromatic and visual flair. Toss in pineapple for a tangy, tropical twist. Shake with jalapeño slices for heat. The final touch is BLNCD’s Levitate and all of a sudden we’ve got a pretty happenin’ mocktail!
Each new element affects your experience. Complexity is rewarding when done masterfully, but any additional flavor is a risky affair…who said bartending wasn’t dangerous?
Here are some of my favorite pairings to play around with:
- Grapefruit and rosemary
- Lemon and blueberry
- Strawberry and basil
- Melon and dill
- Matcha and coconut
- Orange and cardamom
- Pineapple and cilantro
- Tarragon and watermelon
- Kiwi and white chocolate (*chef’s kiss*)
- Ginger and, what seems like, everything!
Sourcing
Think globally, libate locally.
There is currently a global shortage of matcha fueled by social media — 6,000 miles away, Japanese farmers can’t keep up with the rising demand. Due to its labor-intensive cultivation process and U.S. tariffs driving prices higher for American consumers, it’s worth considering whether or not to skip it or substitute it, which can take your palate to unexpected places. I’m not saying don’t use matcha — it’s magical, with its vibrant green hue and grassy undertones — just be mindful of the sourcing of your ingredients and view your shopping list through a sustainable lens. Maybe the herb, fruit, or veggie you’re looking for is in your very own backyard! Give yourself an excuse to go on a foraging adventure. This leads me to my next point:
Seasons are an easy way to experiment with drinks throughout the year. The hold that pumpkin has on autumn is tremendous and is to be respected. Following what’s in season is an easy way to purchase ingredients locally, which supports farmers in your state and lowers gas emissions. Spring in Minnesota brings rhubarb, summer brings elderberries, fall brings cranberries. Stroll through your farmer’s market with the same whimsy Julia Roberts had during her Rome voyage in the cinematic masterpiece Eat, Pray, Love.
Spirit
A relatively straightforward term with cocktails, but for mocktails, we must make sure each drink has heart.
Many alcoholic drinks can be made NA. The market of nonalcoholic spirits is ever growing. Check out the wonderful local curation of products at Marigold — they also sell BLNCD! There are NA Agave spirits that mimic the zesty pang of a margarita, dealcoholized wines that complement any dinner party, and you’ll even find botanical NA Amaros for thoughtful sipping.
However, the world of nonalcoholic beverages is not limited to spirit replacements. It is a cultural movement in a lot of ways, changing our perception of what social drinking can look like. Alcohol does not have to be the starting point as you craft drinks. Even though the word “Cocktail” is in Jovial’s name, it is thrilling to witness and participate in a protean drinking paradigm. Who knows, maybe there’ll even be a new word for mocktails in ten years?
Savor
You’ll remember a taste for a few hours, but if you’re lucky, you’ll remember the feeling you had for a lifetime.
Drinks, like moments, are meant to be shared. Slow down. Notice the condensation tracing its way down the glass, the citrus oils glimmering in the light, the playlist humming under wandering conversations. There’s no need to chase the perfect balance; imperfection is its own invitation. The real craft is in the company — the way a drink turns strangers into co-conspirators and friends into family.
So go ahead, raise your glass, and savor. Not just the flavor, but the fleeting, fizzy brilliance of being here, together.
follow Andreas @JovialCocktailCo