When you’ve been serving drinks since 1856, you learn a thing or two about what makes people gather, laugh, and create memories. The National Bar – affectionately known as “The Nash” by locals in Nevada City, California – has just unveiled their most playful winter cocktail menu yet, and it’s all about capturing those unforgettable moments that happen when friends and family come together.
A Legacy of Gathering
The Nash isn’t just any bar. Tucked within the historic National Exchange Hotel, this watering hole has been rumored to be the longest continually running establishment west of the Mississippi, alongside the nearby Golden Gate Saloon in Grass Valley. After reopening to the public in 2021 following an extensive renovation, The Nash has once again become the heart of Nevada City’s social scene.
The bar team’s latest creation, “Overheard at the Party,” perfectly captures the essence of winter gatherings. From inside jokes to familiar retellings and those wonderfully silly exchanges that surface when loved ones come together, each cocktail tells a story that any hospitality professional will recognize.
The Menu: Stories in Every Sip
What sets this winter menu apart isn’t just the creative names – though “Cousin Carol’s Unsolicited Advice” and “Darryl’s Dance Moves” certainly grab attention. It’s the collaborative approach the bar team took, with each drink created by different team members, bringing their unique perspectives and skills to the seasonal offerings.
The Dessert Experience
Drink Your Dessert by Iris Bocianowski combines South Fork Vodka with crème de menthe, cacao, and oat milk. This dairy-free creation merges the classic grasshopper with chocolate martini elements, proving that “grandma’s cookies are overrated.” For food and beverage managers looking to expand their non-dairy offerings, this cocktail demonstrates how traditional flavors can be reimagined for modern dietary preferences.
International Flavors Meet Classic Techniques
Lindsay Hobbs created Cousin Carol’s Unsolicited Advice using Farmers Botanical Gin with black sesame, miso, and lemon. The house-made sesame-miso syrup brings rich texture and bold flavor to what’s essentially a gimlet for the adventurous. This cocktail showcases how international flavors can elevate familiar formats – a trend that’s gaining traction across the hospitality industry.
Spirit-Forward Winter Warmers
Ruby Stahl’s Rumor Has It… transforms the classic old-fashioned with Corralejo Reposado, allspice dram, cinnamon, ginger, and muddled orange. The ginger-infused reposado tequila creates a spirit-forward drink that’s perfect for winter’s colder nights. For beverage directors, this represents the growing trend of agave-based winter cocktails that offer complexity beyond traditional whiskey-based warming drinks.
Innovation in Familiar Formats
The menu showcases several innovative takes on classic cocktail structures. Competitive Charades by Lauren Lindstrom combines Rooster Rojo Smoked Pineapple Tequila with Nixta Licor de Elote, lime, agave, and Lambrusco – essentially a margarita meets New York Sour with a smoky, earthy complexity.
I’m Here For the Snacks offers a Mai Tai riff using Batiste Rhum Gold, R&W Pear, Fontbonne 1874, lime, orgeat, rose water, and grapefruit bitters. The grassy rhum agricole paired with juicy pear and almond creates a tropical frame that’s lifted by the minty kick of French green herbal liqueur.
The Art of the Spritz
Hide the Good Bottle by Marc Allen demonstrates the growing sophistication of spritz-style cocktails. Combining Apologue Saffron Liqueur, Zirbenz Stone Pine, Pierre Ferrand Cognac, and Cuvee Francoise, this floral-and-spice creation is grounded with cognac and topped with Crémant for brightness and lift. It’s the kind of drink that showcases premium spirits while remaining approachable – a balance that restaurant owners understand is crucial for profitability.
Comfort and Innovation
Thomas Colbert’s Who Spiked the Cider? brings together Old Forester Bourbon, Amaro Montenegro, apple cider, and chai spice for a drink that tastes “like hot apple pie in a glass.” This represents the comfort food trend translated to beverages – familiar flavors presented in sophisticated formats.
The most theatrical offering might be Darryl’s Dance Moves by Lauren Lindstrom, featuring 400 Conejos Mezcal, Lucano Amaro, Fernet Leopold, Crème de Banane, Rooibos Tea, Lemon, and Whey. This rotating milk punch keeps things spontaneous with smoky mezcal, bitter amaro, and a bright banana burst – today’s featured move is “Chicken Banana.”
Secret Menu Strategy
The hidden Sweater Weather by Kyle Potts demonstrates smart menu psychology. This secret offering combines South Fork Vodka, St. George Spiced Pear, Licor 43, and lemon with a sugar rim. Secret menu items create customer engagement and encourage repeat visits – a strategy that food and beverage managers can implement across their programs.
Strategic Pricing and Operations
All cocktails are priced at $14, running until “spring sees its first sandal wearing patron.” This consistent pricing strategy simplifies operations while the seasonal timing creates urgency. The themed naming convention isn’t just playful – it’s memorable marketing that encourages social media sharing and word-of-mouth promotion.
The Broader Picture
The Nash’s winter menu represents several key trends in the food and beverage industry: collaborative team creativity, international flavor integration, non-dairy alternatives, and the importance of storytelling in hospitality. For restaurant owners and beverage directors, this menu demonstrates how a strong concept can unite diverse offerings while maintaining operational efficiency.
The success of establishments like The Nash proves that authenticity and creativity can coexist with profitable operations. By involving the entire bar team in menu development and creating drinks that tell stories, they’ve built something that resonates with both locals and visitors exploring California’s Gold Country.
Whether you’re managing a historic establishment or opening a new concept, The Nash’s approach to seasonal menu development offers valuable insights into creating offerings that are both operationally sound and emotionally engaging for guests.
Written by Michael Politz, Author of Guide to Restaurant Success: The Proven Process for Starting Any Restaurant Business From Scratch to Success (ISBN: 978-1-119-66896-1), Founder of Food & Beverage Magazine, the leading online magazine and resource in the industry. Designer of the Bluetooth logo and recognized in Entrepreneur Magazine’s “Top 40 Under 40” for founding American Wholesale Floral. Politz is also the founder of the Proof Awards and the CPG Awards and a partner in numerous consumer brands across the food and beverage sector.
