Q&A With Montage Healdsburg: Mixing Sonoma Into Every Glass

HEALDSBURG, CA — What does a place taste like? And how does someone capture the essence of place in a glass?

In the case of Healdsburg, the answer begins with fresh herbs, vineyard grapes, and citrus.

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Montage Healdsburg bartenders have spent the summer transforming ingredients and flavors for the resort's new cocktail program, which draws inspiration from Healdsburg's vineyards, agriculture, seasonal ingredients, and culinary culture.

Cailee Shosky, food and beverage manager at Montage Healdsburg, discusses the drink that took the longest to perfect, the cocktail that nearly missed the menu, and the professional technique home bartenders can easily use.

She also explained how the team repurposes ingredients, works with nearby growers, and creates cocktails that complement Wine Country's wines.

Patch: What story about Healdsburg can you tell through a cocktail that you can't tell through a bottle of wine?

Shosky: Wine tells the story of the vineyard, but our cocktail program allows us to tell a larger story rooted in place. We can incorporate locally sourced or house-made ingredients inspired by what's growing around us. A cocktail lets us weave together multiple layers of Sonoma's landscape into a single experience.

Patch: If someone wanted to recreate Healdsburg in a glass at home, what three local ingredients would you recommend, and where would your team go to find them?

Shosky: Three ingredients that really capture the spirit of the program are fresh herbs, vineyard grapes, and citrus. You'll see those influences woven throughout the menu in different ways, alongside floral and coastal notes. More than any one recipe, those ingredients reflect the freshness, seasonality, and sense of place that inspired the program.

Patch: What's the simplest professional technique that anyone can learn?

Shosky: Think of making cocktails like you would food; they need different seasonings in order to reach their full potential. The power of saline in cocktails, for example, is the equivalent of salt in food.

Patch: Which cocktail took the longest to perfect?

Shosky: From the outset, the goal was to create a cocktail that reflected the brilliant orange hue of California's state flower. Carrot brought that color naturally, but it also presented a challenge: If not handled carefully, it can make the drink feel like juice. Through a careful process, we developed a version that feels fresh, layered, and still very refined.

Patch: Which one almost didn't make the menu?

Shosky: Between its striking blue color and a higher price point, we wondered if Karl the Fog might feel a little too bold for the menu. Ultimately, though, we felt there should be room for something with a playful personality, but still built with intention and balance. We're excited to see how guests respond to it.

Patch: Hotels often talk about sustainability. What does that actually look like behind the bar?

Shosky: Sustainability was an important consideration. One example featured in the new cocktail program is our spirit-free cocktail Tepache, which is a lightly effervescent refresher that repurposes pineapple skins from another cocktail, "Sunproof." It's a thoughtful way to extend the life of an ingredient while creating something entirely new. More broadly, we also think carefully about preparation techniques and how every ingredient can contribute to the menu.

Patch: What ingredients are reused instead of discarded?

Shosky: The clearest example is the pineapple skins used in our Tepache, which are repurposed from the Sunproof cocktail. Rather than discarding them, they're transformed into a refreshing, lightly fermented beverage that reflects both creativity and a mindful approach to ingredients. If rosé is open too long, it is repurposed into the rosé syrup featured in our large-format Wild Roses cocktail.

Patch: How have you changed purchasing because of drought, climate change, or local agriculture?

Shosky: We see real value in working with nearby growers and limiting transportation when we can. It is one practical way to reduce our footprint while continuing to support the community..

Patch: What local producers or artisans deserve more recognition than they are currently getting?

Shosky: One of the things that makes Sonoma County special is the depth of talent across the region. Beyond the wineries, there are many artisans, growers, and makers contributing to its culinary culture. Our cocktail program celebrates that broader spirit of craftsmanship and creativity, which is part of what makes this area so unique.

Patch: You're in one of the world's great wine regions. Why should someone order a cocktail instead of wine?

Shosky: It's not about choosing one over the other. Wine will always be central to the experience in Healdsburg, but cocktails offer another way to explore the region.

Our menu draws inspiration from many of the same characteristics that make Wine Country special, from florals and vineyard grapes to coastal influences and culinary flavors, creating an experience that complements, rather than competes with, the incredible wines produced here.

Patch: Luxury hotels sometimes get criticized for feeling disconnected from the communities around them. How do you avoid creating a version of Healdsburg that exists only inside the resort?

Shosky: The goal for this program was to create an ode to Healdsburg and its strong sense of place. From the names of the cocktails to the flavors and local ingredients, such as citrus, sage, locally produced gin, and many others, the menu is rooted in Northern California and designed to celebrate the character of Wine Country and Montage Healdsburg's surrounding community. We hope all our guests leave feeling even more connected to the place they're visiting.

Patch: If someone visits only one restaurant or bar in Healdsburg, and also more widely in Sonoma County, what do you hope they leave understanding about this town and county?

Shosky: I hope they leave with an appreciation for how deeply food, beverage, and hospitality are connected to the landscape and our agricultural roots here. Healdsburg is a place where culinary creativity is shaped by its surroundings, from rolling vineyards to the abundance of seasonal flavors found throughout Northern California. That's the spirit we wanted to capture throughout this cocktail program.

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