Scott Beattie’s libations are so compellingly beautiful to look at, I’m not sure if I would drink them or use them for décor in sunlit windowsills around my home. Well, OK. I would drink them. Not only because they are colorful and inviting in presentation, but because they are clearly NOT the cocktails my Mom & Dad were mixing up with the neighbors for block parties and bridge nights.


Nor are they the absurdly-sweet bottle-mix piña coladas and daiquiris I imbibed with college roommates during our early forays into blender entertaining. Apparently we were not alone in our auspicious, syrupy beginnings.


“When I started bartending in the late 1990s,” Beattie said, “cocktails tended to be really large, full of sugar


9 www.artizenmagazine.com


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