Montage Healdsburg Unveils 23-Cocktail Program Tied to Sonoma Terroir
The wine-country resort introduces craft drinks across three venues, leveraging house-made syrups and advanced techniques alongside its estate vineyard operatio
Montage Healdsburg has launched a new cocktail program spanning its three dining venues, marking the latest addition to the resort's food and beverage expansion in Sonoma wine country. The initiative introduces 23 cocktails, including seven nonalcoholic offerings, across Scout Field Bar, Hudson Springs Bar and Grill, and Hazel Hill restaurant.
The program reflects a deliberate strategy to bind beverage offerings to the resort's broader culinary identity and its 15.5-acre estate vineyard. The cocktails employ advanced production methods, including a Spinzall centrifuge to clarify two of 26 house-made syrups, and WonderFoam—an egg-free foam alternative derived from tree bark—used in drinks such as the Cyrus Sour. Several cocktails are designed to pair with specific dishes, such as California Poppies, a vodka sour with acidified carrot juice and dill formulated to accompany pasta and richer meats, and Smoky Rosa, a mezcal drink featuring freeze-dried strawberries, dried orange peel, pink salt and dark chocolate.
The nonalcoholic offerings include Disappearing Coastline, made with verjus, housemade non-alcoholic vermouth and saline. Large-format communal cocktails, such as Wild Roses—a floral punch served over crushed ice and finished with Montage Healdsburg's exclusive, estate-grown Surveyor Rosé—are also part of the menu.
Steve Janicek, general manager of Montage Healdsburg, said in a statement: "We're excited to introduce a cocktail program inspired by our region of Sonoma that is meant to be paired with the impeccable dining experiences and flavor profiles created by our kitchen. Ultimately, the menu explores what it means to create exceptional cocktails in Wine Country."
The cocktail rollout follows the recent debut of the Montage Estate wine collection, developed with winemaker Jesse Katz using grapes grown on the property. The resort, which spans 258 acres and includes 130 bungalow-style guestrooms and suites, is a member of Preferred Hotels & Resorts' worldwide collection.
The initiative underscores a broader industry trend among luxury resorts to deepen revenue per guest through integrated beverage programming that extends beyond dining à la carte.