Meet Ila Edwards - Bar Chef and curious cocktail aficionado

Call me a curious kid, thinker of all food and drink from a very young age. Yes, I did grow up in Kentucky which means infusing flavors into distilled spirits is just part of the family genes.

I began to wonder if a distiller could make cucumber vodka, why couldn’t I? I wouldn’t think about adding any unnatural ingredients and working at The Table Creekside I have the good fortune of using fresh farm produce, herbs and natural organic flavors to enhance local spirits.

When I first started infusing liquors, I honestly went into it somewhat blind. I understand and have actually distilled alcohol before, but capturing the flavor balance by emphasizing each ingredient can be quite complex.

Armed with a whole lot of passion and a dream, My boss at the Table Creekside not only gave me two thumbs up on my infusion project, he gave me the mason jars, baskets of beautiful vegetables and fruits and the title Bar Chef.

After three days, my first born entered the world—I named it Ila’s Homemade cucumber infused vodka. From here the story gets even more interesting when I tell you how I created the best and most refreshing martini in Sarasota, or at least that is what Judi Gallagher, Jack-Littman Quinn and Abby Weingarten have said in their articles.

Looking for a quick cold drink one afternoon on my way to the restaurant, I stopped at a nearby store looking for something off the wall and different to cool my thirst. There it was, something unique at the time—aloe Vera juice. The second I tried it I said to myself this was meant for mixing and creating something amazing for our bar at The Table.

Sure enough, mixing my new cucumber infused vodka, aloe vera and a splash of simple syrup became the tantrum martini, our best seller and still a house favorite. This first success and my “new baby” getting accolades turned into an epic part my creativity and passion for experimenting with even more ingredients and liquors. The sky was the limit and still is as far as I am concerned and my new vision for crafting infused spirits with bright flavors and subtle notes continues each day.

Liquor itself, by itself is usually harsh and unpleasurable for some people, but the natural flavors that I extract from all fresh, mostly organic fruits and herbs leaves ones who would think this enjoying my infusions on the rocks.

So, take this journey with me as I continue to create, shake, stir and share.