When developing a beverage program, I think about more than individual drinks. I consider how different offerings work together, how guests move through the menu and how familiar and unfamiliar options can exist side by side.

This menu was created to bring together cocktails, mocktails, sake, whisky and tasting flights within a single beverage program. The goal was to create something approachable for guests while still encouraging exploration through a range of flavours, styles and experiences.

The sketches, illustrations and planning work below reflect the process behind the menu, from beverage selection and organization to the visual elements that shaped the final presentation.