Illustrating Cocktails: The Hidden Origins Behind Sarah Becan’s “Let’s Make” Series Book Four
When Sarah Becan shared her thoughts on why comics make exceptional cookbooks during a recent stop in Iowa, it wasn’t just a passing comment—it highlighted a growing intersection of visual storytelling and practical guidance that resonates deeply with communities exploring craft culture at home. Her work on the “Let’s Make” series, particularly the newly released Let’s Make Cocktails!, arrives at a moment when interest in mixology as a hobby continues to evolve beyond simple recipe following into an appreciation for technique, history, and presentation. For Iowans, especially those in Des Moines and surrounding areas, this trend offers a tangible way to engage with a national movement through locally relevant lenses, whether that means adapting classic recipes with Midwestern ingredients or seeking out spaces where the craft is both taught, and celebrated.
The Des Moines Register video feature capturing Becan’s appearance underscores how her background as an illustrator based in Iowa informs her approach. She emphasized that the comic format breaks down barriers—making complex processes like proper shaking technique or garnish preparation sense accessible through sequential art, much like following a storyboard. This method aligns with broader educational trends where visual learning aids comprehension, particularly for hands-on skills. Historically, cocktail culture in the Midwest has roots in pre-Prohibition era social clubs and hotel lounges in cities like Des Moines, where establishments such as the historic Savery Hotel once served as hubs for sophisticated drinking culture. Today, that legacy is being reinterpreted not in grand ballrooms but in home kitchens and neighborhood bars, where enthusiasts prioritize quality ingredients and informed execution over mere replication.
Beyond the immediate appeal of her illustrations, Becan’s work touches on second-order effects worth noting for local audiences. The rise of home mixology correlates with increased demand for specific bar tools, fresh produce used in syrups and garnishes, and even glassware—benefiting local kitchen supply stores, farmers’ markets carrying specialty herbs or citrus, and independent bottle shops. As Iowans explore spirits beyond the traditional whiskey dominance—gin, vodka, rum, and tequila featured in her Martini, Mojito, and other chapters—it encourages conversations about responsible consumption and flavor literacy. Organizations like the Iowa Alcoholic Beverages Division play a role here, providing regulatory frameworks that ensure safe consumption while supporting education initiatives. Simultaneously, groups such as the Iowa Restaurant Association often host workshops or partner with distilleries to promote industry knowledge that trickles down to educated home practitioners.
Given my background in analyzing cultural trends through a local lens, if this comic-driven approach to craft education impacts you in Des Moines or across Iowa, here are the three types of local professionals you should consider connecting with—not as rigid categories, but as archetypes defined by what they genuinely offer:
- Craft-Focused Beverage Educators: Look for individuals or studios offering hands-on workshops that go beyond basic recipes. Prioritize those who emphasize technique (like proper dilution or stirring methods), ingredient sourcing (highlighting local Iowa producers when possible), and the historical context of drinks—much like Becan’s focus on origin stories. Check if they collaborate with local farms or distilleries for seasonal workshops, and verify their experience through participant reviews mentioning skill-building over mere spectacle.
- Specialty Ingredient Curators: Seek out farmers’ market vendors, independent grocers, or bottle shops known for carrying high-quality, mixology-relevant goods. This means vendors who stock fresh herbs like mint or basil year-round, offer artisanal syrups made with local honey or Iowa-grown fruits, and carry a diverse selection of spirits beyond the basics—including those featured in spirit-organized guides like Becan’s. The best curators will happily discuss flavor profiles and suggest pairings, treating mixology as a culinary extension rather than an afterthought.
- Community-Minded Hospitality Spaces: Identify bars, lounges, or even cafes that host regular skill-sharing events—think monthly “technique nights” focused on specific skills like egg-white emulsification for sours or bitters blending. These venues often partner with local experts and create low-pressure environments for practice. Look for spaces that visibly support Iowa artisans (displaying local spirits or using house-made ingredients) and foster inclusivity, ensuring the focus remains on learning and appreciation rather than exclusivity or pretense.
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