Our Approach
We build our drinks around ingredients. Sometimes that means strawberries or green almonds. Sometimes pine, tomatoes, flowers, bread, or something a forager brought us that morning.
The menu changes constantly, and we make plenty of things ourselves along the way—ferments, infusions, distillates, preserved ingredients, and occasionally things that are harder to explain.
You don’t need to know any of that to order a drink: the menu moves from bright and refreshing to richer and more spirit-forward. Pick a direction, or tell us what you like and let us take it from there.
Seasonality
Restaurant menus naturally evolve throughout the year as ingredients come into and out of their brief moments of perfection. We think drinks should too.
Rather than building the menu around ingredients available year-round, our drinks begin with what the season offers: green almonds in early spring, wild herbs after the first warm rains, tomatoes and berries in summer, apples, quince, and evergreen botanicals as the weather turns.
We build from what is growing, ripening, and at its peak, which means the menu is always moving.
Sourcing and Sustainability
Great cocktails begin with great ingredients — we work with many of the same farmers, foragers, fishermen, and producers who supply our restaurants, choosing ingredients for flavor first and working closely with the people who grow and harvest them.
We also try to get as much as we can from what comes through the door. Fermentation, preservation, and distillation let us use whole ingredients, preserve short seasons, and turn things like citrus peels, herbs, bread, and botanicals into something new.
For us, sustainability isn't a separate initiative. It's part of making better drinks.
Behind the Bar
Many of our cocktails begin with spirits distilled and developed specifically for Golden Ratio.
Working with local distillers, we create custom spirits from ingredients we want to capture at a particular moment—fresh pine, green almonds, seasonal herbs and flowers, and plenty of things that don't usually find their way into a bottle.
Distillation gives us another way to work with those ingredients: concentrating flavors, preserving short seasons, and creating spirits that we couldn't simply buy.
Many of our cocktails are built on closed-loop spirits and many of the ingredients we distill have already lived another life.
Through partnerships with local distillers like Acid Spirits, citrus peels, herbs, bread, botanicals, and other ingredients from our restaurants can become entirely new spirits. Things that might otherwise be discarded end up back behind the bar.
It cuts down on waste, but more importantly, it gives us interesting things to drink.
The Kitchen
The kitchen works much like the bar: start with great ingredients and see where the season takes us.
We work with many of the same farmers, fishermen, foragers, and producers as our restaurants, building the menu around seasonal vegetables, seafood, meat, preservation, and fermentation.
Come by for a cocktail and a few snacks, share a few plates, or settle in for dinner. The menu is built to work either way.
It changes often, depending on what's coming through the door and what the kitchen is excited about.
