The cocktail menu at the Squeaky Bean is filled with fresh ingredients that arrive daily from the restaurant's nearby two-acre farm, falling right into the hands of bar manager Jack Bethel. Those ingredients become the foundation for an exquisite array of delicious drinks. But Bethel is inventive with any ingredient, which is evident in his redesign of the classic rock and rye: he infuses rye whiskey with apricots, then again with the faintly peppery cubeb berry, grains of paradise, cloves, cardamom and citrus peels in a process called nitrogen cavitation, which breaks down an ingredient's cell walls to produce fresher flavors. Bethel's strategy is to pack as much flavor as he can into a single ingredient, allowing him to make complex cocktails with only a few components. His cocktail program is a fun one, executed by a team of bartenders that pride themselves on being affable and offbeat.