The Grange’s beverage program, run by Beverage Manager Jonathan Szpila, mirrors the approach of Chef Jon Dille’s menus with its creative herb-infused spirits, homemade syrups and knack for balancing health-consciousness with innovative tastes. “Having largely a vegetarian/vegan clientele, it’s always a challenge …” said Szpila. “There’s an incredible palate of flavors at your fingertips and so much to explore.”
Beverage Manager: Jonathan Szpila
Cocktail: Romance in Durango
» 1.75 oz. Lunazul Reposado Tequila
» .75 oz. Beet syrup*
» .75 oz. Giffard Pamplemousse
» .75 oz. Fresh lime juice
» 2 oz. Soda water
Method: Build in a Collins glass. Add 2 oz. soda water. Add ice cubes. Gently roll back and forth one time with a mixing tin or another glass. Garnish with a long grapefruit peel and a fresh flower such as a lily.
*To make beet syrup, juice ½ large beet and 1 apple. Add equal weight of sugar. Stir until combined.
“I’m always trying to create the illusion that cocktails can be healthful for our vegetarian and vegan clientele,” Szpila said. “Beets kind of exemplify that ideal and also happen to be unexpectedly delicious with grapefruit and tequila. Plus, they make a striking impression visually. Nobody looks at a totally red drink in a tall glass and thinks, ‘Boring.’ You want to know what it is and how it tastes. And in this case, it’s tequila and beet, and it tastes delicious!”