“A lot of other people never realize how important the ice is,” he said. Groetzinger also looks at the more technical aspects when curating a menu: like an establishment’s size, potential volume, bar setup, water use, equipment and most importantly, ice. “You want your menu to speak about who you are and what your concept is, what your identity is, and I think you don’t necessarily have to mirror that perfectly or pair it perfectly with food per se, but I think it’s important that a cocktail menu can kind of have its identity.” “Like ‘What is Weezy’s? What is bar X, Y and Z or your restaurant?’ - to kind of get a sense of what they want the feel of their drinks to be because to me, it’s very similar to the food. Groetzinger takes the same approach as Berry when consulting clients on a cocktail menu: “The first part is to talk to them and find out their vision for the place,” he said. Roderick Groetzinger, owner of recently opened Equal Parts Bottle Shop on Johns Island, worked with his neighbor Weezy’s Ice Cream and Cocktails to create a colorful array of cocktails fit for the “‘70s, clubby vibe.” For Bodega, it was researching Cuban and Miami and Spanish influences and seeing how we can play with flavors.”
“For instance with Pink Bellies, I was studying hundreds of years of cuisine and flavors and spices. “But then on the back side, a lot of research,” Berry added. Once those questions have been answered, it’s time for her to hit the books (or Google). Gauging the vision and goal of the new establishment pushes Berry in the right direction to follow the path of the owner or restaurateur. What kind of experience they want the customer to have is it adventurous, is it comforting? What is the goal? And working towards that.” “One, having a discussion with the owner and seeing where their passions lie, what their background is or history. “For me, it’s two parts, at least,” Berry said. For Brianna Berry, recently featured in City Paper’s May 25 issue for her coffee consulting business, Talk Coffee to Me, the second half of Berry’s business has been working with some of Charleston’s newest spots like Bodega and Pink Bellies (voted Best New Restaurant in City Paper’s 2022 Best Of awards) to create cocktails curated to pair with the establishments’ eclectic menus and vibes.
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