Welcome back for another round of Sipland’s Bar Shelfie — where we sit down with the creatives shaping culture and ask them how they’re actually drinking right now. This time, we caught up with Andrea Wightwick, founder of Hapsy and a fifteen-year beverage industry veteran, by way of PepsiCo and The Coca-Cola Company.

A New Orleans girl at heart, drinking has always been a beloved pastime — just increasingly intentional.

“It’s a way of life to have a drink of something at all times,” Andrea says. “My first thought for any gathering goes to the drinks. What are we batching, what are the kids drinking, and how do we make sure everyone has a good drink in their hand?”

It’s the same instinct that fifteen years inside two of the biggest beverage companies in the world sharpened into a career, and eventually into Hapsy, her own line of bubble-free, non-alcoholic cocktails.

Because for Andrea, drinking is meant to satiate all five senses—and bubbles, in her opinion, get in the way of that. It’s the whole premise behind Hapsy: something better than club soda and lime, built for people who still want a real drink in hand, just not always an alcoholic one.

She still enjoys alcohol, and some of her favorite occasions are the ones built entirely around a day of it—to-do list abandoned, friends over, sunshine doing its job. Lately those days run on what she calls zebra striping: a spiked Salty Seagull to start, then an unspiked one right behind it, so the afternoon stretches on without the evening catching up to her.

“’Drinks well with others’ is Hapsy’s tagline just as much as it is a way of life,” she says.

That same philosophy shows up on an ordinary Tuesday, too. A decade ago, it was wine most nights with dinner. Now it’s a Salty Seagull over ice while the homework and the chores and the dinner all happen at once—then a bottle of Oddbird Blanc de Blanc on Thursday for the same ritual, and margaritas at the family’s favorite restaurant come Friday.

“Still drinking,” Andrea says, “just contracting the days we drink and when we choose alcohol.”

Bubbles aside from Hapsy’s flat philosophy still have a place on her shelf, too—Wölffer Estate Spring in a Bottle and the Sparkling Brut from Browne Family Vineyards are both regulars when the occasion calls for something with a little fizz.

It’s a pattern she’s watching play out industry-wide, too—what she believes is the first real contraction in alcohol since Prohibition, with more people drinking the way she does: still enjoying it, just less often. She’s hopeful that regulation catches up to meet the moment, particularly with a November 2026 deadline looming for many alt-beverage products, so that consumers get safe, well-made options on the shelf rather than a patchwork Prohibition-era workaround.

And when Andrea is the one going out instead of hosting, the order is simple: a margarita, a vodka martini, or an espresso martini—made with blanco tequila or mezcal, if the bartender’s willing to go there.

“Really love it with blanco tequila or mezcal,” she says. “Don’t knock it ‘til you’ve tried it.” We believe her.

A cheers to Andrea for letting us into her world—and her shelf. Here’s to flat cocktails, day drinking done right, and a New Orleans girl who never stopped believing every occasion deserves a good drink in hand.

Some of Andrea’s favorite items shown above:

• Hapsy

• Oddbird Blanc de Blanc

• 1861 Distillery Amaretto

• Post Meridiem Cocktails

• Savannah Vodka

• Cann

• Wims

• Wölffer Estate Spring in a Bottle

• Sparkling Brut, Browne Family Vineyards

There is a version of “clean eating” that feels like restriction. Beige plates. Missing flavor. A meal you eat because you’re supposed to, not because you want to.

That is not the version Basic Kitchen is interested in.

Tucked into Charleston, the restaurant has spent the better part of a decade proving that simplicity and flavor aren’t opposites, they’re a technique. Fresh, local, unfussy. Food that tastes like more effort went into it than actually did.

We sat down with Chef Charlie, who has run the kitchen there since 2018, to talk about how he landed in Charleston almost by accident, why Best Day is the rare NA beer that doesn’t feel like a compromise, and what home cooks are getting wrong about their produce.

WATCH: Full interview on Instagram → HERE

Charlie didn’t move to Charleston with a plan. He got a phone call.

“I got a phone call from Ben, who is the owner here. He had a flight booked for me in four days, and just told me to come and see Charleston and see if I liked it.”

One visit turned into a visa, and a visa turned into eight years.

What kept him wasn’t just the city, it was the philosophy waiting for him when he got there. Basic Kitchen’s tagline, cleaner for your longer adventures, isn’t a marketing line so much as an operating principle.

“We really believe cleaner eating helps you live a more fuller life. As fresh as possible, as local as possible. Sometimes the beauty of food is the simplicity — just sourcing great ingredients and putting them on a plate in a fun and creative way.”

That same instinct - clean without sacrifice - is exactly where Best Day entered the picture.

An NA That Doesn’t Ask Permission

Charlie has tasted his share of non-alcoholic beer. Most, he says, make a trade: drop the alcohol, drop some flavor along with it.

Best Day didn’t.

“I was honestly shocked that it was an NA. Most other NAs, I always find, kind of sacrifice flavor a little bit, whereas Best Day is just really well branded. You wouldn’t know you’re drinking an NA unless you were out there looking for it.”

For Charlie, that’s the whole point, and it maps almost exactly onto how he thinks about food. Drinking NA was never framed to him as giving something up. It’s a different kind of attention.

“It’s not necessarily about being completely sober, but it is just about being more conscious about what you’re putting into your body.”

Awareness over abstinence. It’s a theme that shows up in nearly everything Charlie makes.

Today’s Dish: Crispy Quinoa Chicken

For this conversation, Charlie made a crispy quinoa chicken with ginger miso sauce and a furikake slaw. A dish he describes, simply, as summer on a plate.

“It’s like a hot protein with a cold salad on top. It’s one of those super simple dishes, really no frills cooking.”

The trick is in what’s missing. Instead of breadcrumbs, Charlie coats the chicken in quinoa. A small swap that changes the texture, the look, and, he’d argue, the integrity of the dish without touching the flavor.

“Taking simple techniques, kind of making them a little bit more jazzy with a cleaner look — just like using quinoa instead of breadcrumbs, whilst not sacrificing flavor.”

The ginger miso underneath and the furikake slaw on top do the rest, layering in brightness, salt, and crunch without ever overcomplicating the plate.

How Charlie Pairs Beer With Food

Charlie’s approach to pairing came from an unlikely classroom: a beer-heavy gastropub in the UK, owned outright by a brewery, where wine pairings were the exception rather than the rule.

That training shows up in how casually he talks about matching beer to a plate. For the quinoa chicken, he reaches for something light and crisp.

“It doesn’t really attack the main flavor, which is the miso sauce underneath. With all that ginger going on, they don’t really clash — they kind of go together really well.”

Think a lager alongside fish and chips: crisp enough to cut through the fried texture, quiet enough to let the sauce speak. But Charlie is just as quick to point toward the other end of the spectrum - darker beers, deeper flavors, heartier dishes.

“Beets especially go really well with stout.”

There’s no formula here, and Charlie doesn’t pretend otherwise. Just an ear for what a dish is already saying, and a beer that agrees with it.

Two Things Charlie Wants You to Steal

1. Take care of your produce the moment it comes home.

At Basic Kitchen, prep cooks arrive at 6 a.m. to receive the day’s deliveries, and a significant chunk of that morning is spent washing and storing vegetables properly, not just putting them away.

It’s the difference between greens that last and a pack of strawberries that’s growing spots of mold by the next afternoon. Wash it, dry it, store it right. That’s the whole trick.

2. Give NA drinks an actual chance.

Charlie knows the reflex — the slight eye-roll a non-alcoholic drink still gets in certain rooms.

“A lot of people kind of turn their nose up at NA, especially if you’re in a certain crowd.”

He tells it through a boat party: a case of Best Day, friends drinking regular beer around him, Charlie going back and forth between the two all day. By the time they got back to the dock, his friends needed a nap. He didn’t.

For Charlie, the pitch was never about the stats.

“It’s just nice to know that you’re kind of drinking on a cleaner pathway, and you don’t sacrifice flavor. There’s so many great NA beverages out there that taste better than some regular beers, if not on par with them.”

Strip it all back and Charlie’s philosophy — in the kitchen and in the glass — comes down to the same three moves: use good ingredients, keep things fresh, and stay open to something different. It’s not a complicated formula. It just requires paying attention.

What We’re Sipping

Best Day, straight from the can, alongside Charlie’s crispy quinoa chicken. Light, crisp, and completely unbothered by the ginger miso underneath — proof that “conscious drinking” doesn’t have to mean a quieter glass.

Basic Kitchen

📍 82 Wentworth St., Charleston, SC 29401

📞 (843) 789-4568

🍽️ Reservations

For Trish Andersen and Michael Porten, the work is about taking an idea and pushing it until it becomes true. Andersen pulls fiber from field, sheep, and factory floor into tufted pieces that examine what runs in our blood—the idea that where we come from shows up in what we make. Porten paints, prints, and sculpts, running an idea through every variation until it reaches what he calls maximum aesthetic density.

Both have been sober for years now, and neither misses the drinking. What they missed, for a while, was the ritual that came with it.

“Drinking used to be a huge part of our lives, but we’re both sober now, and we genuinely love living that way,” they said. “One thing we do miss, though, is the ritual of having a special drink to mark a moment or celebrate an occasion. That’s why it’s been so exciting to see so many incredible non-alcoholic options come onto the market.”

Between long hours in their studios, that ritual has found its way back in, without the alcohol. “It’s nice to be able to slow down at the end of the day, pour something that feels intentional, and have a moment to connect with each other,” they said. “It isn’t about the alcohol anymore—it’s about creating space to pause, celebrate, and be present.”

They’ve watched the category move fast in the years since they got sober. “Even in the seven or eight years since we got sober, we’ve seen a huge shift,” they said. “More and more people are choosing to drink less, whether that’s for their health, mental clarity, or simply because they want to feel better the next day. At the same time, the quality and variety of non-alcoholic options has exploded.”

What excites them isn’t just the volume of options—it’s the intent behind them. Brands treating NA drinks as something people actually want, not a substitute they’re settling for. “The conversation is shifting away from what you’re giving up and toward what you’re gaining,” they said, “and that’s been really exciting to watch.”

Out at a restaurant or bar, that shows up in what they order. “We’re always happy to see a thoughtful non-alcoholic menu. If a restaurant or bar has a well-crafted NA cocktail, we’ll almost always try it,” they said. “Otherwise, a really good sparkling water with citrus, an NA beer, or a botanical spritz is usually our go-to. We love drinks that still feel special and celebratory without needing alcohol to make the moment meaningful.”

At home, their shelf reflects the same taste. A bottle of Ghia for an aperitif that still feels like one. Kava Haven when they want something with a bit of ceremony to it. Kolonne Null NA Sparkling Rosé for the nights that call for something crisp, and Hapsy Salty Seagull NA Cocktail when they want a drink that tastes like it was made for the occasion, not around it.

It’s the same standard they hold their work to: nothing settled for, everything intentional.

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Lauren Hakmiller is like the equivalent of a puzzle with pieces that display a different image each time they're connected. Being a founder of Sipland, her roots are evidently strong, connecting to a core of versatility. Her creativity comes to life through her work, she embodies being all things while embracing contrast. Evidently, she is unapologetically herself, and that exudes both confidence and rarity. The pleasure of having conversations with her illuminated the reason Sipland has reached this magnitude of success, she built a company centered around inclusivity, levity, and ultimately gratitude.

From the start of the interview, Lauren swims against the current, honoring her indulgence in Sentimental Garbage, a podcast by author Caroline O’Donoghue that celebrates the parts of pop culture we’re often told aren’t cool to like. She shares her admiration for O’Donoghue’s writing, mentioning The Rachel Incident as one of her favorite books, while at the same time laughing about being completely immersed in Love Island. Instantly to me, in a world that chases glamour, goodness and so commonly shoves ugliness under the rug, the desire to ponder the “uncool” signals an intellect who understands the trueness of humanity beyond what we so commonly chase. While at the same time watching Love Island, she taps into the idea that you can be so many things at once without ever having to be a fixed being.

Even with her love for Irish fiction, Lauren embodies a uniqueness that so many of us have lost, our own identity, what we like and why we like it. She speaks about reading David Sedaris, names When You Are Engulfed in Flames as her favorite of his works, and shares that she’s currently reading Small Things Like These. Calling Irish fiction her “weird niche favorite category of literature” because “the Irish really know how to long and yearn,” fiction becomes a fantasy of love and yearning that correlates back to our own vulnerability and universal desire.

When asked what’s bringing her joy, she loved the question, her spirit exuding appreciation for reflecting on happiness. A key root of that joy was collaboration with her boyfriend. It is so evident her co-founder role couldn’t be more paramount as she has a natural desire to bring creativity to life through woodworking, sharing, “He is a woodworker... I design things and then he makes them for me or we make them together. And it is... the most joyous creative process to share together.” And of course her puppy, because no matter what individuality your path guides, who doesn’t love puppies.

She's known for being a hustler, but with this comes something even more intriguing, she's eternally unavailable. How incredible to so openly own this. Rather than pretending to be somewhere she isn't, she's entirely present wherever she chooses to be. So commonly we try to be something we are not, but there is no part of Lauren that participates in falseness. She notes her support from friends as she's on the path to "world domination," demonstrating a value that Sipland practices from sun up to sundown: support.

When asked what drew her to Sipland, her words speak for themselves:

“I found that I didn’t have the level of control that I wanted... What’s a kind of longer term engagement that I can have with brands to really shepherd them?... I knew I wanted lots of creative freedom. I knew I wanted ownership... and I feel really lucky to be given a platform to work with all those brands.”

Lauren acts. She wasn’t pleased, not for her own amusement, but because brands deserved more. She understood the principle of properly shepherding creativity and the importance of ownership, not for her own good, but for the good of a brand’s creation.

The part of Sipland that feels most like her is levity. It also touches on something that this generation’s culture should listen in on: she doesn’t let her work dominate her. There is so much praise over being consumed by work, but there is much greater peace in properly balancing where you draw the line. She mentions not taking herself too seriously, something we all should take notes on.

“I try to lead with levity... really respect the work, but not let it dominate me... a sense of levity, not taking ourselves so seriously feels like my part.”

A lesson she learned that is captivating because it highlights the beauty in knowing ourselves and security. So commonly we tie being wrong to degrading who we are, when in reality, the more wrong we are exemplifies the more comfortable we are with ourselves. There’s no real being wrong, there’s just newness to experiences we have yet to learn.

“To be wrong is not to be bad. It’s to take a step towards being right... I have no problem being wrong... I find it almost more satisfying to end up being wrong than to be right.”

She says if Sipland were a person:

“I don’t think that Sipland is like your cool best friend. I think Sipland’s like your cool older aunt... Sipland speaks from a point of care and authority and education... Sipland gives cool aunt energy.”

If Sipland were a person to host dinner she shares:

“Everyone would be welcome at our table and everyone would feel comfortable there... I love to be hospitable... how can we... build this little world for people that feels accepting and inclusive?”

When asked what Sipland would never do, her answer was simple:

“Sipland would never judge you.”

The most notable aspect of the interview is that Lauren’s answers align. They are closely knit and delicately woven with the person she is, the attitude she practices, and the work she brings to life.

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The conversation around drinking less often focuses on what people are giving up. David Land is more interested in what they’re gaining.

For Land, the appeal of a drink was never really about alcohol itself. It was about the ritual. The pause between work and dinner. The gesture of mixing something thoughtful. The feeling of settling into an evening with people you love.

Six years into sobriety, those moments haven’t disappeared. If anything, they’ve become more intentional.

“I’ve been sober for six years, but that doesn’t mean I don’t still enjoy the ritual of making and enjoying a drink.”

Most evenings, that ritual takes the form of a carefully assembled mocktail. Recently, he’s been recreating a favorite from Pasta Night: tonic water, Free Spirit gin, preserved lemon, and an olive. Sometimes over ice. Sometimes shaken and served up.

“It’s refreshing and a little salty.”

The specifics matter, but not as much as the act itself. The small ceremony of making something worth looking forward to.

Because increasingly, that’s what the next generation of drinking culture seems to understand: people aren’t looking to leave the party. They’re looking for better ways to participate in it.

“It may be my friend group, or my age, but I see more people opting out of alcohol on nights out.”

The shift isn’t necessarily driven by abstinence. It’s driven by priorities. More energy. Better sleep. Greater presence. Fewer compromises.

For Land, that means being available for his children, arriving on set clear-headed, and maintaining the focus required by a creative career. But he doesn’t see those choices as coming at the expense of enjoyment.

In fact, he sees the opposite.

The real challenge isn’t drinking less. It’s finding options that make drinking less feel effortless.

“I’m always happy to see more N/A offerings at bars and restaurants beyond sodas and overly sweet mocktails.”

For years, opting out often meant settling. A sugary mocktail. A club soda with lime. Something that signaled absence more than participation.

Today’s landscape feels different. Non-alcoholic beverages are increasingly designed with the same sophistication, complexity, and social consideration as traditional cocktails. The result isn’t a substitute. It’s a category of its own.

“It makes me feel like I’m still able to participate in all the social activities I’ve always loved.”

And perhaps that’s where the conversation is headed.

Not toward a future where everyone stops drinking.

Toward a future where the quality of the experience matters more than the alcohol content.

When Land goes out, his order reflects that evolution. A Phony Negroni if it’s available. An N/A rosé if he’s lucky enough to find one.

Not because he’s searching for a replacement.

Because they’re genuinely what he wants to drink.

The future of drinking may not belong to alcohol or abstinence. It may belong to people who refuse to choose between feeling good and having a good time.

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Over time, it became impossible to ignore that Sipland had outgrown the traditional language of a marketing agency. The work had evolved into something far more layered. More atmospheric. More expansive in both form and intention. What began rooted in intentional drinking gradually unfolded into a multidisciplinary creative practice spanning hospitality, world building, experiential design, visual storytelling, affiliate ecosystems, cultural programming, brand strategy, and creative direction.

The rebrand is not a departure from that work. It is the clearest expression of what the work has already become.

Because over the past several years, Sipland was never simply creating campaigns. It was constructing environments. Shaping perception. Building emotional worlds around the brands it touched.

For St. Agrestis, summer became cinematic. Poolside afternoons blurred into candlelit park dinners, nostalgic motor inn scenes, Brooklyn Italian dinners, and sun-soaked visual narratives that felt less like advertisements and more like memories unfolding in real time. For Amass Brands, each launch became its own immersive visual language, translating products into fully realized creative universes through thoughtful styling, atmosphere, and narrative driven production.

Elsewhere, the work moved beyond content entirely and into physical experience.

Notoberfest transformed the traditional beer garden into something entirely reimagined: Boston’s first fully non-alcoholic Oktoberfest, rooted as much in community and atmosphere as beverage itself. “The After School Special” at The Charleston Place turned a cocktail residency into a playful meditation on nostalgia, ritual, and modern hospitality. Partnerships with Sorelle and Auberge Resorts expanded that thinking further, blending culinary storytelling, wellness, sensory detail, and beverage programming into immersive guest experiences designed to be felt as much as consumed.

At the same time, Sipland quietly began building something deeper for the brands it partnered with.

For Wims, the work evolved into an interconnected ecosystem of affiliate strategy, creator relationships, experiential touchpoints, PR, gifting systems, and social storytelling that allowed the brand to exist cohesively across every consumer interaction. For Spirited Hive, recurring content production established an ownable visual identity rooted in Americana, nostalgia, warmth, and cultural familiarity, creating a brand world that extended far beyond the product itself.

And increasingly, projects like Zagga and Somersalt revealed another evolution underway: a movement into positioning, identity systems, strategic narrative, and full scale brand development. Not simply helping companies market themselves, but helping define how they exist culturally.

That philosophy now sits at the center of the new Sipland website.

Rather than functioning as a conventional portfolio, the site was rebuilt as a reflection of the company itself: immersive, layered, emotionally resonant, and deeply intentional. A place where campaign production exists alongside hospitality design. Where affiliate systems sit beside editorial storytelling. Where tablescapes, social strategy, beverage programs, partnerships, and visual identity are treated not as isolated services, but as interconnected parts of a singular creative practice.

Because the modern brands shaping culture are no longer built through isolated marketing moments. They are built through atmosphere. Through participation. Through feeling. Through the careful construction of experiences people want to step inside of and remember long after they leave.

The rebrand simply gives language to what Sipland has already become:

A creative house devoted not only to what brands look like, but to how they live in the world

.

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Not in a dramatic sense, but in the quiet way people curate comfort. The things they reach for instinctively when they want to feel good, present, relaxed, protected from the sun, slightly indulgent, and entirely themselves.

A beach bag is rarely just practical. It becomes the architecture of the day itself.

The sunscreen that saves you from ruining the afternoon. The drink that instantly signals you’ve arrived. The snack everyone reaches for halfway through the day. The towel that somehow determines whether things feel luxurious or chaotic. The book that slows time down entirely.

Tiny decisions that quietly shape the emotional texture of a summer afternoon.

Memorial Day weekend, perhaps more than any other, carries a particular kind of expectation. The unofficial beginning of summer. Long weekends stretching toward golden hour. Coolers being packed carefully. Sandy towels draped across backseats. Friends lingering longer than planned. Entire days built around being nowhere urgent.

Which is maybe why what people pack feels so personal.

The best beach bags are never really about utility. They are collections of tiny rituals. Little blueprints for how someone wants the day to unfold.

So in honor of the long weekend ahead, we asked the Sipland team what’s currently inside theirs.

Lauren

• Silent Flower Rosé

• Trader Joe’s Peanut Butter Filled Pretzels

• Sketchbook

• Lexxola Sunglasses

• Neoprene Bag

Lauren’s beach bag feels like someone who arrives impossibly put together but somehow still entirely relaxed. Slightly artistic. Slightly mysterious. The kind of person who disappears for ten minutes and comes back with the best candid photos from the entire trip.

Molly

• Anne’s Cheese Biscuits

• Pink Sand Summer by Chassity Evans

• Navy Grommet Bikini from Stylest

• Unseen Sunscreen

• Olipop Tropical Punch

  

Everything about Molly’s bag feels deeply nostalgic in the chicest possible way. The energy of an East Coast summer that somehow exists equally in memory and in real life.

Caroline

• Call It By Your Name Picnic Bag in Green

• St. Agrestis NA Phony White Negroni

• Boulder Canyon Thin & Crispy Chips

• Bathing Culture Rainbow Towel

• Baby Beach Towel

Caroline packs like someone who instinctively understands hosting. Thoughtful details. Good snacks. Something celebratory to sip. And now, tiny beach essentials entering the rotation too.

Ben

• Pamplemousse LaCroix

• iPhone 17 Pro with Twelve South Dune Case

• A24 Beach Towel

• J. Stark Tote Bag

• Slow Horses

  

Ben’s beach bag feels committed to atmosphere in the best way possible. The towel matters. The tote matters. The book adaptation matters. Everything feels intentional without ever looking overthought.

Celeste

• Poppi

• Boom Chicka Pop Sweet & Salty Kettle Corn

• Warby Parker Sunglasses

• Kobo EReader

• Owala Water Bottle

  

Celeste’s beach bag is organized wellness personified. Hydrated. Prepared. Slightly superior in a way everyone ultimately appreciates once they realize she packed exactly what they forgot.

Olivia

• Ghia Lime & Salt Spritz with Dvorak Botanicals Drink Drops

• Prima Bars

• The Secret Book of Flora Lea

• Primally Pure Sunscreen

• Onia Linen Cover-Up

  

Olivia’s selections feel designed for lingering. Long afternoons turning into sunset dinners without ever fully going home in between.

Marisa

• Rise Matcha Kombucha

• Aloha Coconut Bar

• Bali Body Oil

• Rhode Peptide Lip Treatment

• Hydro Flask

• Wims

A beach bag fully committed to glow, hydration, and maintaining peace at all costs. Equal parts practical and beauty ritual.

Jenna

• Spirited Hive Vodka Honey Iced Tea

• Chomps

• Native Sunscreen

• Frisbee

• JBL Speaker

Jenna’s beach bag feels like summer at full volume. The person who accidentally becomes the center of the beach setup because they packed the music, the drinks, and the thing everyone inevitably starts doing together.

Sophie

• oHHo Blood Orange Pomegranate

• Lesser Evil Popcorn

• Papier Playing Cards

• Undo Hair Claw Clip

• Crown Affair Leave-In Conditioner

Sophie’s beach bag romanticizes the experience in the best possible way. Slightly nostalgic, very polished, and deeply aware that post-ocean hair recovery is part of the ritual too.

Lane

• Kava Haven

• e.l.f. Tinted Glow Sunscreen

• Solei Flip Flops

• Hippeas

• Sunnylife Beach Paddles

  

Lane’s beach bag feels relaxed in the way people spend years trying to perfect. Nothing overly complicated. Just genuinely good choices across the board.

Because ultimately, the perfect Memorial Day beach bag is never really about the beach.

It is about creating a version of summer you actually want to live inside of.

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For a long time, social culture rewarded disconnection.

The drunkest person at the party was often framed as the funniest. The loosest night became the best story. Hangovers were treated almost like evidence of having lived correctly.

But increasingly, that version of social life feels less aspirational than exhausting.

People still want ritual. They still want atmosphere. They still want nights that stretch unexpectedly long and conversations that soften around the edges. But many no longer want the feeling of completely leaving themselves behind in order to access it.

And culturally, that shift is beginning to show up everywhere.

In what people order.
In how they host.
In the rise of THC and adaptogenic beverages.
In the growing discomfort younger generations seem to have with excess for the sake of excess itself.

The new social flex increasingly feels less like losing control and more like knowing exactly how you want to feel.

Speaking with Isabel Bornstein, that mindset feels immediately recognizable.

Bornstein, originally from Buenos Aires and now based in Charleston, creates analog collages and abstract paintings rooted in tactility, nature, and attention. Raised in a household shaped by art and design and educated within the Rudolf Steiner Waldorf philosophy, her creative practice feels intentionally slow in a culture that often rewards overstimulation.

And perhaps because of that, her relationship to THC feels less recreational than compositional.

Not escapism.
Calibration.

When asked how she currently approaches drinking and THC in her life, her answer felt surprisingly reflective of a much larger cultural shift happening in real time.

“I love flower. There’s something about plant-based things that I just inherently trust more. I don’t rely on it, but it can genuinely enhance a creative session for me.”

That distinction feels important.

Enhance.

Not numb. Not disappear. Not detach from reality entirely.

Just deepen a moment already unfolding.

There is a noticeable difference between consuming something to escape yourself and consuming something to become slightly more connected to what you are already experiencing. Increasingly, younger generations seem interested in the second version.

Socially, Isa describes THC similarly.

“A well-crafted gummy or even just flower in the right setting has been a fun addition at times.”

Again, the phrasing says a lot.

“The right setting.”

Because often what people are actually searching for is not intoxication itself, but emotional texture. A softened atmosphere. A slight lowering of the static. Something that allows the room to feel warmer, conversations to feel slower, creativity to feel more accessible.

The substance itself almost becomes secondary to the environment surrounding it.

And the brands resonating most right now seem to understand that intuitively.

Isa mentions Rose Los Angeles as a favorite specifically because of the company’s intentionality.

“They collaborate with chefs for amazing flavors and are an intentional, ethical, and creative company.”

That feels significant.

The future of alternative consumption is increasingly borrowing from hospitality, design, wellness, and art rather than traditional party culture. Taste matters. Ingredients matter. Experience matters. The emotional tone surrounding a product matters.

When asked where she sees alcohol, THC, and alternative beverages heading, Isa points toward something many people quietly feel but rarely articulate directly:

“Younger generations are drinking less alcohol, and I think that’ll continue.”

Not because socializing is disappearing. Because priorities are changing.

“THC, CBD, and plant-derived alternatives are becoming more normalized as people look for more intentional ways to unwind.”

Intentional is the word everything keeps returning to.

Not restriction. Not purity. Not moral superiority.

Awareness.

“The most important thing is checking in with yourself, noticing how you feel while you’re partaking and how you feel after.”

That awareness feels increasingly representative of where social culture itself is heading. Less interested in excess for the sake of performance. More interested in experiences that actually feel good to live inside of.

The coolest person in the room is no longer necessarily the one consuming the most.

Increasingly, it is the person most connected to themselves while they are there.

What We’re Sipping

Aplós Arise with Pineapple Spindrift and fresh rosemary from the garden.

Refreshing, herbal, bright, and just layered enough to slow the pace of an evening in the best possible way.

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The future of socializing may not be about consuming less. It may be about consuming more consciously.

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There are certain drinks that feel tied to a specific kind of atmosphere.

Not simply a flavor profile or a season, but an entire emotional landscape.

The Paloma has always been one of them.

Bright grapefruit. Salt catching on the rim of the glass. Condensation gathering slowly in the heat. The unmistakable feeling of a late afternoon stretching longer than expected. A drink that somehow manages to feel both relaxed and intentional at once.

To kick off the first day of Paloma Week, May’s Recipe of the Month comes from the Self Care Club series at The Dunlin hosted by Ash Cebulka, where Sipland had the opportunity to bring the drinks to life through a zero-proof interpretation of the classic cocktail.

In many ways, the setting itself made perfect sense for the drink.

Tucked along the Kiawah River just outside Charleston, The Dunlin feels less like a traditional hotel and more like an invitation into a slower rhythm of living. Marshland paths winding quietly through the property. Wicker rocking chairs facing the water. Long conversations unfolding outdoors beneath the sound of Carolina wrens somewhere in the distance.

Which is perhaps why the collaboration felt so aligned with Sipland in the first place.

Sipland has never only been about what is inside the glass. It has always been about how people want to feel around it. More present. More connected. More capable of enjoying a moment without needing to escape it.

That same philosophy runs deeply through the work of Ash Cebulka.

Through her Self Care Club gatherings, Ash creates spaces that encourage women to stop performing wellness and begin actually experiencing it. Her work speaks directly to the women who have spent years over-functioning, shape-shifting, and giving everything to everyone around them while quietly losing connection to themselves in the process.

There is something quietly powerful about pairing that kind of emotional intentionality with hospitality. People are craving experiences that allow them to soften rather than perform.

This is part of why we love the idea of a Recipe of the Month so much at Sipland.

Not because people need another drink recipe, but because there is something deeply human about romanticizing the rituals that shape everyday life.

The drink you make after long beach days in June.
The one friends begin requesting at dinner parties.
The one that quietly signals the beginning of summer.

And if there were ever a drink built for that role, it might be the Paloma.

Though often overshadowed internationally by the margarita, the Paloma is widely considered one of Mexico’s most beloved cocktails. Traditionally made with tequila and grapefruit soda, its name translates to “dove” in Spanish, long associated with peace and gentleness.

Unlike heavier cocktails that demand attention, the Paloma has always carried a kind of ease to it. Citrusy without becoming sharp. Refreshing without trying too hard. Casual enough for daytime, yet still intentional in presentation.

Which felt especially fitting for this month’s recipe.

The Zero-Proof Paloma

Bright grapefruit and lime lead first, softened with just enough sweetness and finished with a crisp sparkle that feels especially fitting this time of year.

Ingredients

• 2 oz. Almave Blanco N/A Tequila

• 1/2 oz. simple syrup

• 1 oz. freshly squeezed grapefruit juice

• 3/4 oz. freshly squeezed lime juice

• Optional salted rim + grapefruit slice for garnish

Add the Almave Blanco, grapefruit juice, and lime juice into a shaker with ice. Shake until chilled, then pour into a glass over fresh ice and top with sparkling water. Finish with a grapefruit slice and a lightly salted rim if desired.

Refreshing in the way the best warm weather drinks are: uncomplicated, balanced, and easy to keep reaching for.

The kind of drink that settles naturally into the rhythm of an afternoon. Something to pour as friends slowly gather in the kitchen. To bring outside once the air softens slightly. To sip while conversations drift easily between stories, silence, and nowhere particularly urgent to be.

And maybe that is what the Paloma understands about summer better than most things do.

Not how to be louder. Not how to do more.

Just how to make people want to stay a little longer.

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There is something particularly compelling about a space that has been considered all the way through.

Not simply designed, but composed.

Last week, Sipland and Sitano gathered at the home of Claire O’Bryan in celebration of Sitano’s new collection, Ciao Summer, transforming the evening into a world of its own: Hotel Sitano. Lush, transportive, and distinctly Italian in spirit.

The lighting softened just enough. Citrus scattered across the bar as though it had always belonged there. Linen and swim suspended rack style through the house, blurring the line between fashion presentation and summer dinner party. Conversations unfolding slowly beneath florals climbing the tables. A room carrying the kind of ease that only exists when every detail has already been thought about on behalf of the guest.

And perhaps that was the real achievement of the evening. Not simply creating something beautiful, but creating a world people instinctively relaxed inside of.

What emerged throughout the night was less a traditional brand event and more an argument for a different kind of hospitality. One rooted not in excess, but in atmosphere. In emotional texture. In creating environments where people feel quietly taken care of without ever needing to notice why.

That sensibility carried most clearly through the bar.

Conceived and executed entirely by Sipland, the cocktail experience became part of the architecture of the evening itself. Custom signage layered between florals and bowls of lemons. Aperol Spritzes catching candlelight. Summer Water Rosé poured beside Good Twin Non Alcoholic Sparkling Rosé with no distinction in importance between the two.

And at the center, La Dolce Vita.

Sipland’s signature non alcoholic Italian spritz featuring Wilfred’s and Good Twin felt emblematic of the evening as a whole: bright, bitter, elegant, celebratory. The easy breezy aperitivo of the season. Not positioned as an alternative, but as part of the atmosphere itself.

Which increasingly feels reflective of where modern hosting is moving. The most thoughtful spaces no longer separate inclusion from aesthetics. They understand the two are inseparable. The best hosts are not creating one experience for people drinking alcohol and another for people who are not. They are simply creating beautiful environments where every guest feels equally considered from the beginning.

That understanding felt deeply present throughout the evening and naturally mirrored the women behind it: Mary Scott Jameson and Merrill Horridge of Sitano, Molly Fienning of Sipland, and Claire O’Bryan of The Skin Clique. Founders building brands with distinct identities, yet connected by a shared fluency in beauty, experience, and the quieter art of making people feel considered.

Perhaps that is why the evening lingered.

Not because of one singular detail, but because everything moved in harmony with the feeling it was trying to create.

An evening composed carefully enough to feel effortless.

The Bar Tab

La Dolce Vita — Sipland’s signature non alcoholic Italian spritz featuring Wilfred’s and Good Twin
Aperol Spritz
Summer Water Rosé
Good Twin Non Alcoholic Sparkling Rosé

A Hosting Note

The most memorable hosting rarely asks for attention. It is felt in the atmosphere long before it is ever noticed in the details.

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Overview:

There is nothing more rewarding than taking a closer look, especially when the view proves worth seeing. Minneapolis offers exactly that.

At Sipland, we are drawn to places that invite a second perspective, where familiar rituals are reimagined and social spaces feel both intentional and inclusive in a way that is lived, not stated.

Minneapolis is a city that surprises you. Known for its brutal winters and fiercely loyal locals, it has quietly emerged as a thriving food and drinks destination where craft, community, and creativity show up in equal measure. Across neighborhoods from Linden Hills to the North Loop, the Twin Cities’ non alcoholic scene has evolved from a niche curiosity into something genuinely considered.

For this Minneapolis edition, Laura and Rachael, founders of Mary & Jane guide us to the places getting it right. If you know where to look, you will find some of the most thoughtful drinks in the country, each one reinforcing that what is in your glass should feel just as intentional as everything around it.

Meet Our Guest Editors:

Laura and Rachael of Mary & Jane bring a measured, design-minded approach to how we gather and unwind. Their perspective is rooted in intention, where control, balance, and experience are not afterthoughts but the foundation. As Minneapolis locals, they understand the rhythm of the city instinctively, making them a natural lens for a guide that values nuance over noise.

1. Gai Noi

Come for the penang spaghetti — trust us, it’s life changing. This Lao restaurant from chef Ann Ahmed landed on The New York Times list of the 50 best restaurants in the US, and one bite in, you’ll understand why. Walk-ins only, so arrive early and settle in.

Bar Tab: If you like something on the sweeter side, the Dole Whip is your drink — pineapple and coconut cream in a glass. Pure joy!

Address: 1610 Harmon Pl, Minneapolis, MN
Website
Instagram

2. Josefina

Walk the boardwalk at sunset in Wayzata and take in the shimmer of Lake Minnetonka before ducking into this lively Italian spot for a Phony Negroni and a pepperoni pizza. It’s the kind of evening that needs absolutely nothing else.

Bar Tab: The Phony Negroni — all the bitter, botanical depth of the original, none of the next-morning regret.

Address: 739 Lake St E, Wayzata, MN
Website
Instagram

3. Martiana

Nestled in the charming Linden Hills neighborhood, this Argentinian-inspired restaurant is a brunch-with-the-girls essential. Wood-fire cooking, a warm room, and a drinks list that doesn’t make you feel like an afterthought. (Pro tip: save room for dessert at Sebastian Joe’s across the street!)

Bar Tab: The Lemongrass NA cocktail is perfectly light and refreshing — exactly what you want on a lazy Sunday morning.

Address: 4312 Upton Ave S, Minneapolis, MN
Website
Instagram

4. Gus Gus

Technically this is not Minneapolis, but our “twin city” of Saint Paul. It’s also our best-kept secret for happy hour. Get there at 4pm, order the cheeseburger, and do not skip the NA jello shots — all of the fun, zero hangover tax. This neighborhood bistro is proof that the NA revolution has fully arrived in the Twin Cities.

Bar Tab: They carry Picnic in the Ruby Grapefruit flavor - with 5mg of THC I love to split this with a pal. Bonus! The can design is beautiful from @ashleymaryart – my former studio mate and super talented local artist.

Address: 128 Cleveland Ave N, Saint Paul, MN
Website
Instagram

5. Earl Giles

Every Wednesday they host a Canna Club Happy Hour on the mezzanine level from 5-9pm featuring different local cannabis offerings. Great for connecting and networking too! The pizza is 10/10 and so is the service. Their brunch is also amazing — for a classic go with the Copyright Sandwich or the Parfait for something light.

Bar Tab: For N/A go with the Teetotaling Mai Tai. The Pifton Sour Tangie is my favorite — it’s a 10mg THC bevvie so more potent and perfect for sharing.

Address: 1325 Quincy St NE Suite 100, Minneapolis, MN
Website
Instagram

6. All Saints

Nestled in Northeast, All Saints is a romantic spot with a cozy vibe. It’s super veggie forward — I’m obsessed with the mushroom bolognese and I’m usually not a mushroom person so that’s saying a lot. Swing by Aster Cafe nearby after, especially in the summer, for their adorable patio.

Bar Tab: The Young Buck is N/A and a win for the ginger lovers!

Address: 222 E Hennepin Ave, Minneapolis, MN
Website
Instagram

7. Marigold

No Minneapolis NA guide would be complete without Marigold, the city’s beloved NA bottle shop founded by the visionary Erin Flavin. Stop in to explore her beautifully curated selection of what’s new, what’s good, and what you didn’t know you needed. Consider it your NA education in a single visit.

Bar Tab: Ask Erin what she’s excited about right now. She’ll point you somewhere great.

Address: 3504 Nicollet Ave, Minneapolis, MN
Website
Instagram

8. Spoon and Stable

Grab a seat at the bar at Gavin Kaysen’s award winning North Loop restaurant, Spoon and Stable, housed in a stunning 1906 horse stable. The warm, vibrant ambiance makes it ideal for a date night, and the NA beverage list offers real depth and complexity, this is not an afterthought menu.

Bar Tab: The Toasted Oak is a sophisticated sipper for those who love a little smoke and richness; the Cafe Negroni delivers a satisfying bitter edge. Either way, you’re in good hands.

Address: 211 N 1st St, Minneapolis, MN
Website
Instagram

Check out the rest of our City Guides, or follow this space as we share!

Recipe of the Month: The Sèchey 75

The Sèchey 75 is a fresh take on the French 75, reworked with a little extra delight courtesy of our friends at Wims!

Follow along as Emily Heintz of Sèchey, and our very own, Lauren Hakmiller of Sipland, show us how to serve them up! This version swaps in non-alcoholic wine and adds a subtle 420 twist thanks to Wims pocket-tonics containing 4mg THC and CBD.

Refreshing, elevated, and just a little unexpected—it’s the perfect sip for spring gatherings or a laid-back happy hour.

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The Ingredients:

• 1–1.5 oz alcohol-free gin (we love Dhos for its organic botanicals from the Pacific Northwest)

• 0.5 oz fresh lemon juice

• 0.5 oz simple syrup

• 1 packet of Unflavored Wims Pocket Tonics

• Sèchey non-alcoholic Sauvignon Blanc (to top)

• Ice

• Lemon twist, for garnish

How to Make It:

Start by filling a shaker with ice—this keeps everything crisp and chilled from the beginning. Add your alcohol-free gin, fresh lemon juice, and simple syrup.

Next comes the twist: THC and CBD. Using a Wims Pocket Tonics packet, simply snap, squeeze, and sstir it into the shaker. (Unflavored works beautifully here, but if you’re feeling adventurous, Wims Lemon Basil is also a fun option.)

Give everything a good shake to combine.

Strain into a beautiful glass, then gently top with Sèchey non-alcoholic Sauvignon Blanc. (Skip adding this to the shaker—since it’s carbonated, it’s best poured directly on top.)

Finish with a lemon twist for a bright, aromatic touch.

Why We Love It:

Light, bubbly, and effortlessly chic, the Sèchey 75 is all about balance—citrus and botanicals, relaxation and celebration. It’s a cocktail that feels just as special as the occasion, whether you’re toasting with friends or simply unwinding at home.

Cheers—and happy 420, all April long. ✨

If you’ve ever stood in front of a shelf of CBD or THC products wondering “what is actually right for this moment?” — you’re not alone.

The truth is, cannabis works best when you stop thinking of it as a one-size-fits-all solution and start treating it like a ritual. Something you reach for with intention. Something that meets you where you are — whether that’s easing into your morning, softening the edges of a social night, or fully powering down.

Because the right product at the wrong time? Not ideal. But the right one, at the right moment, can shift everything — your focus, your mood, your ability to unwind.

So instead of overcomplicating it, Sipland did the work for you! Our experts put together a simple guide: what to look for, when to use it, and how to actually enjoy it. No overwhelm, no guesswork — just a better way to move through your day.

So you can build rituals that feel natural, balanced, and entirely your own ☺️

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For Focus & Daytime Clarity

For when you want to feel sharp, present, and in your flow — without tipping into jittery or foggy.

Sipland Favorites:

• Mary & Jane Super Sunny Melts

• Five Flowers Blackberry

• Ayrloom Yuzu Citrus

For Social Moments

For when you want to loosen up, connect a little easier, and stay in the moment (without overdoing it).

Sipland Favorites:

• Wims

• oHHo Seltzer

• Willie’s Remedy+

For Relaxing Evenings

For that in-between space — when the day is done, but you’re not quite ready for bed.

Sipland Favorites:

• Medterra Daily Relief

• Moonwater Darkside Lemon Ginger

• Rose Delights

For Sleep & Wind Down

For fully unplugging, settling your mind, and easing into deeper, more restful sleep.

Sipland Favorites:

• Cann Hi-Boy

• Zagga

• Smokiez Sour Blue Chews

Here’s to finding your flow, whatever the moment calls for—we hope this makes choosing (and enjoying) a little easier, so you can tune in and enjoy it.

Xo,

Sipland

Hey, it’s Molly Fienning, co-founder of Sipland. Let’s talk about what we’re seeing this Spring—because one drink, in particular, is having a moment again: the classic Shirley Temple.

If you were anywhere near TikTok this past summer, you probably saw the rise of the “Dirty Shirley”—a nostalgic classic spiked with vodka that quickly went viral. It was playful, a little indulgent, and very internet-core. But now, as we’ve moved past that peak, something interesting is happening: we’re seeing a return to the original.

The non-alcoholic Shirley Temple—the OG mocktail—is back.

And honestly, it makes sense.

This drink has always been more than just a mix of ginger ale and grenadine. It dates back to the 1930s, created in honor of Shirley Temple herself, and it carries a kind of joyful simplicity that feels especially relevant right now. In a moment where everything feels fast, heavy, or overcomplicated, people are reaching for something familiar. Something easy. Something that just tastes… happy.

So why now?

1) Nostalgia is driving what we drink.

We’ve been watching the comeback of soda floats, root beer floats, cherry sodas—those bright, slightly kitschy classics that feel comforting in a way newer trends don’t. The Shirley Temple fits perfectly into that wave. It’s not trying to be cool. It just is.

2) Brands are paying attention.

We’re seeing major players lean into these flavors in a big way. From better-for-you soda companies launching their own takes on Shirley Temple to celebrity-backed beverage brands entering the space, it’s clear this isn’t just a fleeting trend—it’s a signal.

3) Restaurants are elevating it.

Bartenders are taking the bones of the classic and giving it a modern twist—swapping grenadine for fresh ingredients like lime or even yuzu, dialing down the sweetness, and creating something that still nods to the original while feeling fresh and intentional.

At Sipland, we’re always here for the classics.

There’s something special about making a drink exactly as it was meant to be—simple, nostalgic, and a little bit playful. But we’re also big believers in making it your own. If you want to experiment, try a non-alcoholic or low-alcohol “Dirty Shirley.” Add a low-ABV vodka alternative or a non-alcoholic spirit to bring in a bit of bite and balance out the sweetness.

Or don’t. Keep it classic. That’s kind of the point.

Shop Sipland’s Picks:

1. Olipop Shirley Temple - a fizzy, feel-good throwback with a better-for-you twist.

2. Rose’s Grenadine Syrup - the signature, iconic splash every classic needs.

3. Maraschino Cherries - no Shirley Temple is complete without the cherry on top.

4. Body Vodka - for when you want to make it a little dirty—but keep it light.

5. Seedlip - a non-alc staple that adds depth without taking away the fun.

6. Ohho Shirley Temple Gummies - a playful, poppable take on your favorite nostalgic sip.

Play around. See what tastes good to you. And if you land on something you love, don’t forget to share it with us.

Cheers!

For Molly, a drink has never really been about alcohol. It’s about the moment.

The pause between work and evening. The clink of a glass across the table. The small ritual that signals the day is softening. What’s in the glass matters—but for Molly, the experience around it matters even more.

Over the past few years, she’s had a front-row seat to a major cultural shift through Sipland. People aren’t necessarily drinking less socially, but they are drinking more intentionally. The sober-curious movement opened the door, and now the non-alcoholic world is stepping through with real flavor, creativity, and hospitality.

This year, Molly decided to explore that shift personally.

In 2026, she’s pressing pause on alcohol just to see how it feels—not as a strict rule, but more as an experiment in curiosity. What she discovered quickly is that the ritual never disappears. The glass is still there. The gathering still happens. Only the contents change.

As Molly puts it, “Once the habit shifts, something funny happens. You stop craving the alcohol part. You sleep better, feel better, and show up a little more present for everything else—including motherhood and entrepreneurship.

The secret is simply having a bar shelf that still feels exciting.”

Luckily, the NA world has come a long way, and Molly’s shelf is filled with favorites from clients and industry friends who are redefining what great drinks can look like.

The St. Agrestis Phony Negroni is a longtime staple. Sipland worked on their summer campaign last year and is doing it again this year, and it remains one of the best NA cocktails on the market. Molly is a Negroni Sbagliato girl, so she loves topping a Phony Negroni with Wölffer Spring in a Bottle for bubbles, or pouring the Phony White Negroni with seltzer to lighten it up.

For something bright and citrusy, Parch’s ready-to-drink cocktails are always in Molly’s rotation. Fresh, tangy, and balanced with just the right sweetness, they deliver true Southwest energy.

When gin-and-tonic lovers come over, Molly reaches for Pentire, one of the best non-alcoholic gin proxies out there. With tonic and citrus, it hits the spot.

And of course, a good bar shelf always includes bubbles. Her current favorites include Good Twin, French Bloom, Kolonne Null Rosé, and again Wölffer Spring in a Bottle.

Molly says the funny thing about building a shelf like this is that eventually nothing feels missing. You still gather. You still toast. You still celebrate the moment.

Just with a little more clarity the next morning. 😉

Some of Molly’s favorite NA options shown above:

• St. Agrestis Phony Negroni

• Parch Sedona Spritz

• Pentire Seaward

• Good Twin

• French Bloom

• Kolonne Null Rosé

• Wölffer Spring in a Bottle

Follow along for many more Sipland Bar Shelfies to come!

Overview:

At Sipland, we believe what’s in your glass should feel just as intentional as what’s on your plate — alcohol optional. For this Atlanta edition, guest editor Megan Ann Lore takes us inside some of the city’s most celebrated dining rooms to spotlight the zero-proof pours worth ordering.

From elegant apertifs to sparkling bottles that hold their own tableside, these non-alcoholic selections are thoughtful, layered, and every bit as celebratory as their spirited counterparts. Whether you’re abstaining, moderating, or simply curious, this curated guide is your invitation to sip intentionally at some of Atlanta’s most iconic restaurants — because a great bar tab isn’t about the ABV, it’s about the experience.

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Meet our guest editor: 

Megan is an Atlanta-based style and lifestyle creator, entrepreneur, and founder of a leading Southeast social media agency. What began as @hungrygirlsdoitbetter — a food-focused platform documenting life as a 20-something exploring Atlanta’s dining scene — has evolved into an elevated destination for all things style, wellness, travel, and home (now @meganann).

Alongside creating content, she leads a team of 11 serving top regional brands across organic social, influencer partnerships, and videography. Megan is also the Founder & CEO of Drink Muracha, a modern Japanese matcha company rooted in premium sourcing and thoughtful design, and the Founder of Match South, a lifestyle and gifting brand inspired by vintage matchbooks and golf culture.

1. Lyla Lila

   Bar Tab: Rings of Saturn

   Address: 693 Peachtree St NE Ste 118, Atlanta, GA 30308

   Website: lylalilaatl.com
   Instagram: @lylalilaatl

2. St. Cecilia

   Bar Tab: La Bohème
   Address: 3455 Peachtree Rd NE, Atlanta, GA 30326
   Website: stceciliaatl.com

   Instagram: @stceciliaatl

3. Il Premio

   Bar Tab: Ghia Flora
   Address: 800 Rankin St NE, Atlanta, GA 30308
   Website: ilpremioatlanta.com

   Instagram: @ilpremioatlanta

4. Lazy Betty

   Bar Tab: Sparkling Blanc de Blanc Oddbird, Languedoc, FR, NV
   Address: 999 Peachtree St NE Suite #140, Atlanta, GA 30309

   Website: lazybettyatl.com

   Instagram: @lazybettyatl

5. Bacchanalia

   Bar Tab: Evergreen
   Address: 1460 Ellsworth Industrial Blvd NW, Atlanta, GA 30318
   Website: starprovisions.com/bacchanalia
   Instagram: @starprovisions

6. Atlas

   Bar Tab: Le Inocente
   Address: 88 W Paces Ferry Rd NW, Atlanta, GA 30305
   Website: atlasrestaurant.com

   Instagram: @atlasbuckhead

Check out the rest of our City Guides, or follow this space as we share!

Romantic, floral, and softly sparkling—L’Estelle Rose is our perfect February sip.

With notes of hibiscus and rose topped with French Bloom Le Rosé, it’s light yet celebratory—made for the month of love, Galentine’s gatherings, and intimate evenings in.

We first debuted L’Estelle Rose at the ‘October Rose’ Estelle x French Bloom celebration hosted at the Estelle Colored Glass Store in Charleston. The evening marked a meaningful collaboration between Estelle Colored Glass and French Bloom, with support from Sipland in the fight against breast cancer. Guests raised glasses of French Bloom Le Rosé, including this signature cocktail, in honor of the women and communities the collaboration seeked to uplift.

Now, we’re sharing it with you to savor all February long.

Why We Love It:

A delicate balance of tart hibiscus, soft sweetness, and sparkling rosé—finished with florals for an extra romantic touch.

The Ingredients:

• 3 oz chilled hibiscus tea

• ½ teaspoon agave

• ¼ teaspoon rose water (optional)

• French Bloom Le Rosé

• Edible flowers (for garnish)

How to Make It:

Highly recommend serving in an Estelle coupe over ice. For an elevated finish, garnish with edible flowers or gently roll the rim in crushed edible flowers.

• Add chilled hibiscus tea, agave, and rose water (if using) to a coupe over ice.

• Stir gently to combine.

• Top with French Bloom Le Rosé.

• Garnish and serve immediately.

Bright, blushing, and beautifully effervescent—L’Estelle Rose is our love letter to February. 💗

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Welcome back for another round of Sipland’s Bar Shelfie—where we sit down with the creatives shaping culture and ask them how they’re actually drinking right now. This time, we caught up with Sonny of Studio Sontosis—ceramic artist, vessel designer, and one of the thoughtful minds behind Floral Studies.

When you spend your life designing vessels, you think about drinking differently. Not as a habit. Not as a headline. But as a ritual.

For Sonny, drinking has never been about the liquid alone. It’s about what you’re holding. As a ceramic artist, he notices the weight of a cup. The warmth of it. The texture beneath your fingertips. There’s something grounding about drinking from a thoughtfully made vessel—something that forces you to slow down and actually experience the moment.

For him, drinks are social punctuation marks. A way to mark time with friends. To anchor conversations. To create a shared memory around a table, whether that table holds cocktails, mocktails, or simply sparkling water in beautiful ceramic ware. The drink enhances the moment. It doesn’t define it.

Within Sonny’s own circle, the culture has shifted. Drinking has become more intentional. Not necessarily reserved for weddings or milestone events—but saved for when it actually adds something. A random Saturday with card games. A long dinner with friends. An evening where laughter stretches late enough that no one is checking the time.

That same philosophy runs through Sonny’s work. Through Studio Sontosis, he creates vessels that invite people to pause. Through Floral Studies and collaborations across Charleston’s creative scene, he builds environments meant for gathering.

Whether it’s a wedding, an exhibition, or a community event, the through-line is always the same: bring people together beautifully. And 2026 is shaping up to do exactly that. This year, his studio is traveling more than ever—weddings in New York, events across the Southeast, new venues and new audiences. After staying largely local last year, this season feels expansive.

There’s something poetic about a vessel designer traveling to create spaces where people toast, laugh, and remember. People who remind us that what we hold matters. Not because of what it does to us, but because of what it allows us to share. A cheers to Sonny for sharing his perspective with us. Here’s to beautiful vessels, thoughtful gatherings, and drinking that feels like connection—not obligation.

Some of Sonny’s favorite NA options shown above:

• St. Agrestis Phony Negroni

• Aplos Calme

• Figlia

Thanks for tuning in and many more Sipland Bar Shelfies to come! 🥂

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We’re raising a glass to our second menu partnership with Sorelle — our winter menu collaboration. It feels especially meaningful as Charleston’s dining scene continues to celebrate both timeless craftsmanship and a more modern, inclusive approach to drinking.

On the menu: the Françoise 75 (our January Recipe of the Month), the Caramel Espresso Martini, and the Cranberry-Ginger Sangria — each crafted to capture the spirit of the season. These cocktails were made for cozy winter moments: refreshing, delicious, and full of cold-weather sipping vibes.

We’re proud to feature Seedlip, Lyre’s, El Guapo Bitters, and French Bloom on this menu — brands that continue to redefine what excellence in non-alcoholic drinking looks like.

This menu collaboration with Sorelle is proof that the best restaurants aren’t choosing between spirited and spirit-free — they’re making space for both. At Sipland, that’s the future we’re building: inclusive, intentional, and undeniably delicious.

If you’re in downtown Charleston this season, cozy up at Sorelle, sip your way through the menu, and tell us what stood out!

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A chic and very Sipland–inspired gift guide featuring our favorite things to sip, savor, and share. Because we’ll never turn down an excuse to pour something festive and spoil the ones we love. Consider this a curated look at what’s currently topping our wishlist.

For the Bar Cart:

Curated bottles, sippers, and aperitifs that make every toast feel festive!

• Fiore Non-Alcoholic Aperitivo

• Surrup Cocktail Syrup Duo

• Stolpman Vineyards ‘Love You Bunches’ 2024

• French Bloom Le Rosé Non-Alcoholic Sparkling Rosé Wine

• Strongwater Aperitif Spritz

• Drink Hiyo Blackberry Lemon

• Wims Ginger Lime Pocket Tonic

For the Home:

Thoughtful little upgrades for candle-lit nights, coffee table moments, and slow mornings after.

• H20 Gift Set in Pink

• Le Labo Santal 26 Candle

• Half Past Seven Lettuce Leaf Vase

• Valentino. A Grand Italian Epic

• Fleur du Mal Never Have I Ever Game

• Lazy Jamie Italian Ice Cream Coupe

For the Sweet Tooth:

Sugar, spice, and everything nice — no sharing required.

• (oHHo)RED CBNight Raspberry Bar

• Sockerbit Valentine’s Day Love Gummy Mix Pouch

• Bougie Gougie Sampler

• Recchiuti Chocolate, Black Box 16

• Ladurée Valentine’s Day Macarons

• Fishwife California White Sturgeon Caviar

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