What was your initial vision for No Ordinary Rabbit, and how does the cocktail menu reflect that vision? Our original concept was going to be much more wine-centric, with a lighter emphasis on food. We envisioned an upscale wine and snacks bar, inspired by some cool spots we’d seen in London. This was back in late 2023, after mulling over ideas for about a year. However, as we developed our vision, we found ourselves shifting toward creating a space that embraces a warm neighborhood feel, with a cocktail menu that’s both refined and accessible. The neighborhood’s support has been amazing; it’s a dream to see people enjoying what we’ve created.
Can you share your journey into the world of mixology? What initially inspired you to pursue a career in cocktails and bar ownership? My path wasn’t straightforward. It just kind of happened over time. About a decade ago, I started working in the industry, initially as a host and then moving up to expo. I wanted more hours, and eventually an opportunity opened for a brunch bartender. I started experimenting at home, developing a love for bartending and mixology. And it finally clicked for me: The people, the creativity, the whole process felt like a perfect fit, and I realized this was my place. The hospitality side of it—the connections and the joy of creating a memorable experience for others—is what fuels my passion.
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How does your personal background influence the No Ordinary Rabbit cocktail menu? Are there specific flavors, spirits, or culinary traditions that you bring to your drinks? Rather than pulling from a particular culture or flavor profile, I approach cocktails with a “less is more” philosophy. I find inspiration from cooking and focus on showcasing individual ingredients. My goal is to bring out the essence of a spirit in a balanced way, minimizing waste while creating something distinct. I believe that a drink should be more than the sum of its parts, and simplicity plays a big role in that.
Do you have a “signature” cocktail or a drink on the menu that feels like it encapsulates the spirit of your bar? What’s the story behind it? I wouldn’t say I have a “signature” cocktail, but No Ordinary Rabbit, our namesake drink, holds a special place. (See recipe below.) The idea started a few years back, when I was looking at a bottle of green chartreuse at home while drinking hot chocolate. I thought, What if I tried these together? From there, I experimented with different versions, and it became something I loved to share. When we named the bar No Ordinary Rabbit, it felt like the right fit for our concept. We adapted the recipe to use crème de cacao for a rich, chocolaty base and added a marshmallow foam with aquafaba—a nod to our Mediterranean roots since we have plenty of chickpeas around. The result is a fun, cozy drink that’s as much about the experience as it is about the flavors.
When you create a new cocktail, what’s your starting point? Do you begin with a spirit, a flavor profile, or a concept? It depends on the moment. Sometimes, I’ll taste a spirit with a rep, and an idea will spark from that flavor. Other times, it’s something from cooking—an ingredient or a flavor—that I want to bring into a drink. It’s really about staying open to inspiration, whether it’s a certain taste or a concept that comes to mind.
How do you balance creativity with drinkability? Are there certain flavors or techniques you avoid to keep the cocktails accessible? I aim for a menu that feels inviting. I want people to enjoy the experience without feeling overwhelmed by complexity or cost. It’s about finding a middle ground where creativity meets approachability. I’ve experimented with ideas that, when I look at the final cost, don’t feel reasonable for customers. At the end of the day, it’s important to me that our drinks feel like a treat, not a splurge that leaves you with a hefty bar tab before dinner.
What’s a favorite spirit of yours to work with, and what do you love about it? Rum is my go-to, but in recent years, I’ve developed a fascination with tequila, especially mezcal. Mezcal has this depth and complexity that’s both challenging and exciting to work with. I love how these spirits can be versatile yet distinct, adding unique layers to a cocktail that you can’t find elsewhere.
What industry techniques or trends do you consider essential, and are there any that you think are overrated? I try to stay open-minded, but I do think there’s a trend of overcomplicating drinks that isn’t always necessary. The beauty of mixology is in the balance and the craft, not just in piling on ingredients or techniques. I’ve learned a lot over the years, especially with the limited resources in some places that I’ve worked, that creativity doesn’t require a huge arsenal of ingredients.
What advice would you give to someone just starting out in mixology or aspiring to open their own bar? Try everything. Don’t be afraid to experiment, and don’t let failure discourage you. I’ve thrown away more drinks than I can count, but each one taught me something valuable. Trust your instincts, explore unusual ingredients, and stay true to your vision. At the end of the day, believe in what you’re creating—if you think it’s good, others will, too.
RECIPE: No Ordinary Rabbit
INGREDIENTS
- 1.5 oz. Redwood Empire Rye
- .75 oz. Cloosterbitter (a substitute for Green Chartreuse)
- .75 oz. creme de cacao
- .25 oz. marshmallow simple*
INSTRUCTIONS:
- Combine all ingredients into a shaking tin.
- Add ice, and shake until well-chilled.
- Pull apart tins, and strain into the empty tin.
- Dump ice, and dry-shake to aerate.
- Pour into a Nick and Nora or a martini glass.
- Shake and strain into a Nick and Nora glass. Top with marshmallow foam.**
*Make a simple syrup 1:1 white sugar and water, with a total volume of 32 ounces, and add 1 tablespoon of vanilla extract.
**Marshmallow foam: Marshmallow syrup and liquid strained from chickpeas 1:1 ratio in an iSi whipper.
