During my time at GreenRiver, I developed two collaborative cocktail menus, featuring 32 cocktails in each. The most second menu, "Volume 2," includes 8 spiritfrees: one for each section of the menu.
Photos Above: Kailley Lindman
VOlume 1| Fall 2015
The cocktail menu is organized not by spirit but by definitive ingredient: rye, corn, barley, wheat and oat, sugarcane and molasses, agave, grape and apple, and juniper. Each key ingredient has a personality, and as such the cocktails are named for some of Chicago's famous and infamous Irish-Americans.
Volume 2 | Fall 2016
A cocktail menu that celebrates the ingredients that go into making a spirit. From non-alcoholic, to aperitif, and digestif, this menu was developed for a restaurant cocktail bar. This menu makes use of the gradient of light and bright to dark and spirituous as a way to help guests navigate the menu. The inclusion of eight spiritfrees makes for an even more diner-friendly cocktail list.