Crafting Adventures: Aneka Saxon Talks Flavor, Insect Tinctures and the Future of Cocktails

Aneka Saxon was inspired to become a bartender through her love for flavor and travel.

She found bartending to be the perfect way to recreate and share the unique tastes she experienced during her travels. Her restaurant, Dearly Beloved, is a cocktail-focused venue in Chicago designed to excite guests’ palates.

“I wanted to create a playground for adults to explore and adventure the world of flavor.”

The drinks are carefully curated, with a signature cocktail menu that pushes boundaries, a classic cocktail menu with modern twists, and a zero-proof menu that she considers her favorite.

“I have created a world of non-alcoholic drinks meant to welcome all types of drinkers.”

Her decision to incorporate insects like tarantulas, beetles, and grasshoppers into her cocktails was sparked by the sustainability conversations surrounding agave production. “I wanted to highlight gorgeous Mexican spirits while initiating a conversation about food sustainability,” she explains. The insects are used in a variety of ways, including infusions, syrups, and tinctures, and “Happily enough, they are also delicious.”

Aneka takes balancing innovation and approachability seriously. “It’s very easy to nerd out and make concoctions that people don’t really want.” After creating a drink, she asks herself, “Do I want this again?” If the answer is yes, she tests it further with her colleagues. Despite her creative ideas, Aneka admits that her own traditional palate helps her keep things balanced.

“I like margaritas and lemon drops, so if I make a drink I enjoy, I usually can assume other people will, too.”

Aneka also teases that her unusual ingredients will be featured in future special events and themed menus. For novice bartenders, her advice is simple:

“Keep experimenting, there are no wrong answers, but go slow! Add little bits at a time, it’s hard to go backwards.”

Aneka sees cocktail culture evolving to be more health-conscious. “I see health-conscious drinking being more and more relevant,” she says, predicting a growing focus on low-proof, zero-proof, and healthy ingredients, especially as younger generations become more focused on longevity.