I'm just getting my feet wet in the student run restaurant here at Le Cordon Bleu, we hope to start a fresh walk up coffee bar in the next few weeks with house made flavored syrups and coffee drinks. It looks to be an exciting project for the front of the house instructors here as well as great "real-world" experience for the students.

The Greenhouse Tavern has one of the largest premium non-alcoholic beverage menus around. We proudly serve specialty tea from Rare Tea Cellars, Coffee from Intelligentsia, and locally made Forest City draft root beer and colas.

At Story, our most popular non-alcoholic beverages are handmade sparkling beverages called SodaVie. SodaVie is produced locally and are naturally brewed and naturally carbonated. We love the flavor combinations of pineapple cilantro and strawberry lavender.

We try to have interesting non-alcoholic beverages for those that don't drink or want something different during the day. We make syrups and add sparkling water to them. We currently have Orange-Thyme and Grapefruit-Rosemary sodas on the menu

At Masa Azul, we are about to embark on a really unique and awesome concept. My Bar Director Jenny Kessler and I are working with Melissa Yen, local resident and owner of Jo Snow Syrups, to create a unique soda program at Masa Azul. Instead of using Coke products in the bar, we will be using Melissa's syrups and creating our own artisanal sodas. These sodas will play an important roll in our summer cocktail menu.
Jenny has been using Jo Snow syrups in cocktails since we opened, so this is the next logical step. We like to stay local and support local as much as possible. We also think this is just way more exciting and fun than buying sodas like Fevertree. We are kind of "do it yourself" people!