I was absentmindedly tapping through Instagram Stories when something caught my eye: two of San Diego’s top bartenders, from Youngblood and Noble Experiment, were bringing their craft to Pomona only about an hour from Los Angeles.
The event – hosted by Iron & Kin, a local coffee roaster – would feature Zach Sheldon and Garrick Gurney as they unveiled a low-ABV cocktail tasting menu.
It felt like the chance to step back into the magic of Youngblood, without making the full trek to San Diego.
With curiosity and excitement, I reserved my spot – eager to see what this experience would unfold.
The Experience
When Zach’s pre-event email landed in my inbox, I eagerly scanned the cocktail list. Each selection promised something distinctive -playful yet intentional.
The drive to Pomona turned out to be easier than expected. Just about an hour from Los Angeles, yet it felt like stepping into another world.
Iron & Kin’s roasting house greeted me with its open layout, warm wood accents, and mid-century modern charm.
A few minutes past the scheduled start, once the table of guests had gathered, we were invited to take our seats and prepare for the experience ahead.
The Menu
As we gathered around the table, Zach and Garrick introduced themselves to us. And immediately, I loved the anticipation and watching the process, first hand.
Watching them work was its own sensual experience. I sat at the bar and was close enough to see every measured pour, every precise dash and every smile. Unlike some places where the process is hidden, here the cocktails were born in plain sight, with intensity, focus, and presence.
Their mastery was magnetic.
FLORAL + TEA + BUBBLES
Jasmine Green Tea, Lillet Rosé, Yuzu Bitters, Sakura, C02
BITTER + JUICY + TANG
Golden Kiwi Greek Yogurt, Luxardo Bitter, Bianco, Napoléon Mandarine, Acid, Loquat Leaf, Rice Paper, Yogurt Gel
WARM + BAKING SPICE + PEPPERS
Red Wine, Mulling Spices, Pasilla, Guajillo, Molasses, Burnt Hay Smoke, Served Warm
BERRIES + CREAMY + TEA
Chai, Cardamaro, Pasubio, Blueberry, Oats, Biscotti
FLAT WHITE + WOOD + S’MORES
Gordon St. Espresso (a Brazilian & Colombian bean blend), Amaro Sfumato, Chocolate Bitters, Mizunara Smoked Milk
The Experience
The tasting itself unfolded in stages, almost like a meal. The amuse bouche – FLORAL + TEA + BUBBLES – opened the evening with something light, floral, and refreshing. The “appetizer” – BITTER + JUICY + TANG – was smooth and delicious, with the clarified yogurt offering an oral revelation.
The “main event” – WARM + BAKING SPICE + PEPPERS – was full-bodied, comforting, and left a peppery warmth on the tongue. Dessert came as BERRIES + CREAMY + TEA – which tasted like the most beautiful blueberry dessert and a kind of harmonious oral happiness.
To close, FLAT WHITE + WOOD + S’MORES arrived as a warming final drink, where Mizunara smoked milk added a rich, smoky, layered mouthfeel to the freshly pulled Gordon Street espresso, made right in front of me.
Throughout the omakase experience, conversations flowed easily as techniques were explained. Garrick told us that he designed the menu with a focus on Pomona’s citrus history, tying the night to the roots of the city. I also found myself in an unexpected conversation with the couple next to me. We spoke briefly, but meaningfully, about sensuality. After we both expressed a love for Old Fashioneds, he mentioned how much he enjoyed making drinks at home.
He shared the story of a Pomegranate Old Fashioned and admitted that, at first, he didn’t like the way it felt in his mouth. He was searching for the right mouthfeel – an intangible quality he wanted to satisfy. I countered with a reference to clarified milk punch, pointing out the similarities in the texture he was describing. He agreed, reflecting on how he had first used pure pomegranate juice in the cocktail, only to later buy pomegranate syrup and notice how layering it changed the experience.
It struck me then that sensuality isn’t always about flavor. It’s about texture, intention, and presence. So many aspects go into creating a well-crafted drink. As we sipped together, it felt like a communal experience.
Conversations
As I watched them work, I asked Zach and Garrick how they approach the art of drink design. Their answers revealed a process that begins not with flavor alone, but with inspiration and story. Sometimes, Garrick explained, an idea emerges from a sense of place – like Pomona itself, once surrounded by citrus groves. Other times, it comes from chasing a memory of flavor. For him, the craft begins with themes and ideas, shaped by his knowledge of desired tastes, before moving into the field-testing stage where he refines how each concept plays out on the palate.
With the season shifting into cooler months, I asked for their suggestions for warm drinks suited to cozy nights. Garrick recommended mulled wine, hot buttered rum and Zach suggested a classic Hot Toddy enhanced with a flavorful liqueur.
When I asked about their general personal favorite cocktails, Zach named the Brazilian caipirinha as his drink of choice, while Garrick said he often leans toward a Naked and Famous. Still, he admitted he tends to decide based on the vibe of the moment. Both of them, however, agreed on one thing: the best cocktail is always a free one.
As the evening drew to a close, Zach and Garrick surprised us with a parting pour of mezcal – a splash of Yuu Baal, an artisanal spirit from Oaxaca, distilled with pechuga and fruits.
Recommendations
I took notes on recommendations for various places that other guests loved:
In San Diego:
- Bar Camon in San Diego – Website
- Raised by Wolves in San Diego – Website
- Consignment Classics for unique barware and house goods – Website
- Lou Lou’s Jungle Room in the Lafayette Hotel – Website
In Pasadena:
In Claremont:
- Whisper House – Website
- The Back Abbey – Website
- The Quarter Creole Cuisine – Website
- Union on Yale – Website
- Grafted Cellars Winery and Restaurant – Website
- La Popular (also in Hollywood, Porter Ranch) – Website
Reflections
All of this crystallized something for me: I am choosing to live a life guided by pleasure – in all its forms. Female pleasure – especially – is something to be cultivated and celebrated. That’s why focusing on it scares some weak individuals. Because, it’s powerful. I don’t see myself as a passive observer. Whether partnered or solo, I want to ask questions, to understand, to give people space to share their passion. In that exchange, I leave with a better understanding of what it means to be human, enriched by our hello as well as goodbye.
As I sipped those cocktails, I felt profound gratitude. If I hadn’t clicked on Zach’s Instagram story at just the right moment, I wouldn’t have found myself at the tasting experience, in conversations, in awe of craft. These little nudges, these intuitive whispers, are what move me forward. They sharpen my sense of guidance. They remind me that following curiosity and cultivating pleasure is the most honest way to live.
I look forward to the next event that stirs together intellect, pleasure and good taste.
Iron & Kin
Pomona Packing PlantPomona, California
