Global Sips, Local Spirit: Inside Jack Dusty’s New Cocktail Menu

At Jack Dusty, the fine-dining waterfront restaurant at The Ritz-Carlton, Sarasota, a new cocktail menu is inviting guests on a global flavor journey one inventive infusion at a time.

Inspired by ingredients and traditions from countries like Japan, India, Mexico, and Brazil, the menu blends bold technique with storytelling, offering both imaginative twists and elevated classics.

We caught up with Heidi Finley, Lead Bartender, to explore how flavors like cheese-infused tequila, sarsaparilla bourbon, and pandan coconut come together in cocktails that are as meaningful as they are memorable.

What inspired you to work with such a wide variety of infusions, like cheese-infused tequila or sarsaparilla bourbon? Were there any that surprised you in how well they worked?

I’m driven by curiosity and storytelling. Each infusion is an opportunity to translate memory, culture, or emotion into flavor. Cheese-infused tequila started as a challenge: could something savory and rich become elegant in a glass? Surprisingly, it worked beautifully with coconut corn husk milk and delicate drops of cilantro oil. The sarsaparilla bourbon was like bottling nostalgia: warm, earthy, and subtly sweet. Much like a root beer memory layered with complexity.

Which infusion or ingredient on this menu was the most technically challenging to execute, and why?

The most technically challenging infusion on this menu is the cheese-infused tequila. Working with dairy in spirits is always tricky due to the risk of curdling, texture changes, and fat separation. We had to dial the infusion process perfectly, balancing temperature, timing, and straining techniques to achieve a smooth, savory infusion without too much salinity or off-putting texture. It was a delicate dance between bold flavor and elegant execution. Streets of Gold is one of the best-selling cocktails, and it all started with an idea of making a savory and sweet street corn cocktail.

Can you walk us through the process of creating an infusion for cocktails, like the matcha-barley whisky or ube coconut rum?

It starts with intention. What mood or memory do I want the drink to evoke? For matcha-barley whisky, we roast barley to amplify nuttiness, then steep it in whisky under a controlled temperature. Matcha was added later to avoid bitterness. For the ube coconut rum, I use concentrated ube and blend it with natural coconut rum, then layer in toasted coconut via sous vide for texture and tropical richness. Every step is about respecting the ingredients’ strengths and ensuring clarity in the final profile.

How do you approach balancing bold, unexpected ingredients like sumac, parsley, or pickled baby corn in a cocktail?

Those kinds of ingredients demand restraint and precision. I treat them like accents rather than centerpieces. Sumac brings acidity and brightness, so I pair it with a softer citrus to round it out. Parsley can be grassy and clean, perfect for a savory kick. Pickled baby corn? It’s a conversation starter. I roll it in spices and dehydrate it, adding brightness without overpowering the spirit.

How did you research or explore the cultural roots behind each drink? Did food, festivals, or traditional beverages inspire any of the recipes?

Absolutely. Many cocktails were born out of deep dives into regional cuisine, local herbs, and celebrations around the world. I look at food pairings, traditional spirits and rituals. One drink was inspired by J. Willard Marriott’s nine-seat root beer counter that he opened in 1927. Another nodded to Filipino halo-halo with ube, coconut, and crushed ice textures. I also reach out to community members or friends from those regions to ensure I’m honoring the flavor story with respect. Celebration of Colors is from India, where they welcome spring dancing in the streets, throwing bright colors, so that cocktail emulates bold colors and delicate spring flavors.

Were there any ingredients you discovered or fell in love with specifically for this menu that you hadn’t used before?

Pandan was a revelation. It is aromatic, floral, and creamy when paired with coconut or dairy-based infusions. It instantly became one of my new favorite modifiers.

Do you find that guests are more drawn to visually striking cocktails or the ones with unexpected flavors?

Initially, it’s the visuals that hook them, specifically bright layers, smoke, and color. It’s the flavor surprises that make people come back and tell their friends. The best moments are when a guest tries something they’ve never tasted before, like a parsley-infused vodka or a cheese-washed tequila, and it just clicks. It turns intrigue into loyalty.

Which cocktail has surprised you the most in terms of guest response or popularity?

I expected the ube coconut rum Halo Halo to be more of a niche pick, but it’s been the runaway hit. Guests are drawn in by the purple hue, then blown away by how it delivers comfort, creaminess, and complexity. It’s proof that playful ingredients can be elegant when done with intention. Streets of Gold has also been a wonderful surprise. It shows that the storytelling and the passion you put into a cocktail strike unexpected interest in our guests. When our mixologists put their heart in a glass and the outcome is, “Wow, this is amazing!” It makes you want to do it over and over again.

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