Handcrafted ingredients like syrups and bitters are high on the list of what makes a mixed drink a "craft cocktail," or so the tenants of the modern-day mixology seem to dictate. Craft foods by definition are made in small batches, primarily with local and seasonal ingredients. As the Ann Arbor foodie scene's love for craft foods only continues to deepen, craft cocktails have become a natural extension of the larger trend.
"This is just people coming to terms with fine sprits," says Zack Zavisa, who serves as senior barman for the Ravens Club on Main Street. "After the industrial food movement, we're starting to see healthy food become more predominant. Americans are starting to take to finer-quality ingredients."
Thus the Ravens Club, which opened its doors in 2011, features cocktail ingredients that are made in house or sourced locally.