We Ask Stevan Miller of Esmè about Spirits-Free Drinking

Whether you’re committed to a year-round alcohol-free lifestyle or kicking off 2025 with Dry January, Esmè, the Michelin-starred restaurant in Chicago, offers a range of culinary-inspired non-alcoholic cocktails.

Stevan Miller, the Bar Lead at Esmé, leverages the Michelin-starred kitchen as an extension of the bar to craft a diverse selection of spirit-free drinks tailored to the ever-evolving tasting menu, available both as part of the menu and individually.

For Stevan, the array of non-alcoholic options holds personal significance, given his choice to abstain from alcohol outside of work. He adopts an artistic approach to the beverage program, drawing inspiration from the acclaimed and ever-changing tasting menu. All syrups, shrubs, and juices are meticulously crafted in-house. Stevan has called Chicago home for the past five years and has had the opportunity to hone his craft alongside industry standouts, such as the Land and Sea Department, Frontera Group, Bokeh, and Claudia.

Stevan’s expertise in crafting cocktails and his unwavering commitment to showcasing the terroir of artisanal products garnered him acclaim and accolades during his tenure at Bokeh and Claudia. His passion for the craft has also been acknowledged, as he has earned notable achievements, such as winning the Jean Banchet Best Bartender award in 2022, receiving a Jean Banchet Nomination for Best Cocktail Bar at Bokeh, earning commendation from the Chicago Tribune for establishing “the best cocktail program in years,” and attaining National Finalist status in the JSS Shochu Competition.

“Bar Esme is a refined and intimate cocktail destination. We are dedicated to exploring the realms of flavor and artistic expression with every carefully crafted drink. The heartbeat of our creativity flows from Esme’s ability to seamlessly blend traditional art forms with unique and enticing flavors. To connect the worlds of mixology and artistic expression, we find inspiration in the ever-changing seasons and the rich tapestry of artwork that Chicago has to offer.”

When asked what inspires the Spirit-Free cocktails on the menu, Stevan reiterated the importance of artistic expression and the chance to reconnect with his heritage when crafting the menu. Stevan explains the challenges bartenders may face when creating a spirit-free menu and provides tips to overcome those challenges.

“As bartenders, we have a lexicon of classic cocktails that we can draw inspiration from. The challenge with Spirit Free menus is they don’t play by the same rules. We must find other sources of inspiration. Look for flavors that inspire you and seek to emulate them.”

Menu highlights at Esmé include

Squash Sour: seedlip spice, candied butternut squash, citrus, egg white, seasonal spices
“It begins with the syrup that remains after the kitchen candies butternut squash. We reutilize this key ingredient by adding Seedlip, citrus, and egg white. Garnished with fresh grated nutmeg and seasonal spices.”

Sandwich and Soda: coconut vanilla cream soda, miso mushroom foam
“Only found on our NA pairing menu, this cocktail is meant to resonate with a dish where cabbage and rye spice take center stage. Nothing can compare to the classic Sandwich and soda. This cocktail also is an homage to the 1964 work by Roy Lichtenstein. All together this course evokes a classic American experience with a fresh perspective.”

Cherry Chile Jam: Michigan cherries, ancho and guajillo chiles, seedlip grove, hibiscus ice.
“Mild spice adds depth to an ever-changing NA cocktail experience. As the hibiscus ice melts it folds into the initial candy-like flavors of the drink to bring a balancing bitter composition.”