At Tupelo Honey Southern Kitchen & Bar, creativity is not just encouraged—it’s shaken, stirred, and served. Lindsey Farris-Felty, corporate beverage director for the Asheville, North Carolina-based restaurant group, is redefining what modern cocktails can represent across Tupelo’s nearly 30 locations nationwide. Her latest beverage menu rollout reflects a fusion of vibrant nostalgia, trend-savvy ingredients, and an intentional commitment to social impact.
With close to a decade of experience at Tupelo Honey and a career path that spans nearly every front-of-house role, Farris-Felty has developed a deep understanding of both operations and guest expectations. That insight informs a beverage program where playfulness meets purpose.
Among the standout additions to the new lineup is the Cereal Milk Martini, a rum-based cocktail topped with rainbow cereal marshmallows—designed to evoke childhood memories with a grown-up twist. Other offerings include the Watermelon Smile Margarita, rimmed with Tajin for a bold flavor punch, and the Mindful Martini, crafted with Prairie Organic Gin and matcha. The latter also includes a philanthropic component: $5 from each cocktail supports pollinator conservation through Prairie’s partnership with the Xerces Society.
A Menu Rooted in Intention
The beverage program’s latest evolution is centered around three emerging consumer behaviors: reduced alcohol consumption, the growing appeal of the Spritz category, and the rise of seasonal ingredients such as watermelon and matcha.
“We aim for a balance between comfort and curiosity,” said Farris-Felty, who noted that Tupelo Honey’s seasonal development process is driven by both national trend research and internal sales analysis. “Our goal is to find the sweet spot between what’s popular and what makes sense for our brand and our bar teams.”
The nonalcoholic side of the menu has expanded as well, with offerings such as the Shaken Iced Matcha Latte and Farmstand Lemonades in flavors like blueberry, peach, and matcha. Farris-Felty emphasized the importance of inclusion in the bar program: “We want everyone who comes to our restaurant to feel seen. Our No- and Low-ABV drinks are crafted with the same level of creativity as any of our cocktails.”
Flights, Flavor, and Function
One of the more innovative items on the menu is the Whiskey Wayfarer Flight, which presents four interpretations of the old fashioned in a format typically reserved for brunch mimosas. The offering showcases different whiskeys—including Rye and Kentucky Bourbons—highlighting their influence on the cocktail’s flavor profile.
Farris-Felty credits the success of Tupelo’s coffee-inspired cocktails, like the top-selling Dirty Chai, for sparking the inclusion of matcha in both alcoholic and nonalcoholic formats. Watermelon, meanwhile, was selected for both its seasonal appeal and its synergy with Tajin, which simplifies bar prep and boosts flavor.
Sustainability and Recognition
The bar program’s innovation extends to environmental responsibility. Tupelo Honey was recently named the 2025 People’s Choice winner of the Keggy Award for its sustainable sparkling wine on tap initiative. This approach, which eliminates waste from bottles and corks, supports the restaurant’s high-volume brunch service while aligning with its broader sustainability goals.
“Our sparkling wine program is a small change with a big impact,” Farris-Felty said. “We’re honored to be recognized and hope to inspire others to make similar shifts.”
Women in Leadership and the Future of Beverage
As a woman leading beverage strategy at a national restaurant group, Farris-Felty also advocates for gender equity and mentorship in the hospitality industry. “I’ve had the opportunity to grow at Tupelo because it’s a place where women in leadership is the norm, not the exception,” she said. “For those coming up in this industry, my advice is simple: commit to your passion, lead with kindness, and take pride in your craft.”
Looking ahead, she’s excited by the ongoing rise of the Spritz and the “Better For You” movement, which she sees not as a trend, but as a paradigm shift in how guests approach food and drink. “Sessionable, lower-ABV cocktails and wellness-forward ingredients are here to stay,” she added. “Our job is to keep that innovation grounded in joy, connection, and intention.”
With its new beverage menu, Tupelo Honey is doing just that—pouring purpose into every glass.
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