"We work with a few local farms," Zavisa says. "They will grow specific herbs for us and other ingredients. You can say, 'I'm working on a cocktail with this herb in mind,' and these people will grow it for us."
To Zavisa, that's more than marketing. He believes that locally grown herbs are healthier for those who live in an area, so when he makes his bitters from those herbs, they make for better drinks.
"Not to mention you're participating in the local economy," he says. "We want to take care of our own in this area."
Perhaps nothing about craft cocktails could more endear them to the Ann Arbor locavores than that.
"When Alice Waters started doing her thing, she opened people up to talking about farm to table," Farrell says. "I think that's happening again with drinks."