The Future of Cocktails Is Already Happening in Omaha
Anna’s Place isn’t a speakeasy. It’s not a theme bar.
We’re just a cocktail bar in Omaha — and we care a lot about what’s in your glass.
When we opened Anna’s Place, the goal was simple: make unforgettable drinks using house-made ingredients, local flavor, and a little grit. Now we’re taking everything we’ve learned and flipping the script on how cocktails get served in this city.
Why the Cocktail Scene Shifted
If you were drinking (or bartending) ten years ago, you remember the era. Omaha bars were buzzing with classics, revivals, obscure spirits, and long-winded stories about ingredients. People were learning what made a Negroni tick. The culture around cocktails was booming.
Then COVID hit.
Bars closed. Industry veterans left. And a whole generation of new drinkers missed out on that transfer of knowledge — the mentorship, the vibe, the unspoken rules of what made a cocktail matter. For a while, drinks got simpler. Seltzers ruled. Vodka + fruit was back.
Now? We’re moving forward — and we’re doing it our way.
What We’re Launching at Anna’s Place
Starting in August, Anna’s Place will debut two full pages of house-made, ready-to-drink cocktails. These are carbonated, bottled drinks served just like a beer or a seltzer. Pop the cap, pour, and enjoy.
But here’s the catch — everything inside the bottle is made right here, by us.
We carbonate in-house
We make all the syrups ourselves
We infuse our own spirits
No co-packing. No gimmicks. Just solid technique, bottled
You’ll still find balance, creativity, and layered flavor — just served in a way that fits how people drink now.
Why This Matters for Omaha
We want to be the bar that shows Omaha a new lane for great drinks.
Not everything needs to be stirred for 10 minutes. Not every cocktail needs to feel like a ceremony. You can get something excellent — made by hand — in under a minute. No shortcuts, just better systems.
We’re not abandoning the old ways. We’re just translating them into something faster, smarter, and more fun.
Try Them Before Everyone Else
Our bottled cocktail menu launches in August. Come see what we’re building at Anna’s Place in downtown Omaha, inside Hotel Indigo at 1804 Dodge Street.
Want to write about it? We’re happy to share behind-the-scenes access, ingredient sourcing, or the weird nerdy stuff we’ve been doing to dial this in.
Contact: info@annasplaceomaha.com
Reading Between the Lines: A Closer Look at Tarot Tuesdays in Omaha
Documenting a weekly ritual inside Anna’s Place
On Tuesday nights, something a little quieter happens in downtown Omaha.
There’s no DJ. No stage. No QR codes promising bucket deals.
Just a small, dark room. A reader. A deck of cards. And you.
This is Tarot Tuesdays at Anna’s Place—a bar tucked inside a hotel, known more for its cocktails and calm than its crowd. From 9 p.m. to midnight, the room shifts. It doesn’t get louder—it gets deeper.
And people keep coming back.
A Different Kind of Bar
Anna’s Place isn’t a theme night. It’s not a pop-up. It’s not trying to go viral.
It’s a bar built on intentionality. That applies to the drinks—crafted with house-made ingredients and months of testing—but it also applies to the energy in the room. There’s a ritual at the door: new guests are asked to keep voices down, phones dimmed, and to wait for a staff member to let them in.
It’s not pretentious.
It’s about creating a space where people can relax without needing to perform.
And that makes it the perfect setting for something like tarot.
What Tarot Really Is
Most people still think of tarot as fortune-telling.
But anyone who’s sat with a good reader knows that’s not quite right.
Tarot isn’t about predicting your future—it’s about checking in with your present.
It’s a conversation. A moment of reflection.
For some, it’s the first time all week they’ve stopped to think about what’s actually going on in their own head.
For others, it’s a tool they’ve used for years—one that helps them name what they’re feeling when the words won’t come.
At Anna’s Place, you’ll meet readers like Knox and Madame Davina, who alternate Tuesdays. Each brings a different style, but they share the same approach: quiet connection, gentle guidance, no theatrics.
The bar doesn’t promise transformation.
But if you’re open to it, you might leave with more clarity than you came in with.
Why It Works
Something about the room makes it easier to talk.
Maybe it’s the candlelight.
Maybe it’s the fact that there’s no TV shouting over your shoulder.
Maybe it’s the drink in your hand that was mixed with more attention than you expected.
Whatever it is, people show up for it.
And unlike most spaces where spiritual practices are either hidden or hyped, here it’s just part of the rhythm.
Like everything else, it’s approached with care.
No Gimmicks. No Flash. Just Time to Think.
If you’re someone who prefers meaning to noise…
If you’ve been feeling a little too full and a little too disconnected…
If you’re just looking for something in Omaha that feels real—
You’ll find something worth sitting with at Tarot Tuesday.
Tarot Tuesdays | 9 p.m. to Midnight
Anna’s Place — annasplaceomaha.com
Follow @annasplaceomaha for weekly updates.
Non alcoholic options, Mocktails, and just being better.
A New Era in Mixology: diversify your beverages
In the grand cosmos of human experiences, few things are as universally cherished as a well-crafted drink. Over the past few years, our relationship with alcohol has evolved dramatically. From the early days of virtual happy hours with cameras off to the growing awareness of the benefits of moderation, we've seen a remarkable shift. And with this shift, the landscape of bars and beverages has changed, particularly with the explosion of non-alcoholic options. Today, any bar worth its salt must offer a robust selection of non-alcoholic drinks.
The Non-Alcoholic Revolution
It's hard to overstate the significance of this non-alcoholic revolution. As more people choose sobriety for health, personal, or professional reasons, the demand for high-quality, alcohol-free drinks has skyrocketed. The days of offering a simple soda or overly sweet mocktail are long gone. Now, bars must rise to the challenge of creating complex, satisfying non-alcoholic beverages that can stand shoulder to shoulder with their alcoholic counterparts.
The Art and Science of Non-Alcoholic Drinks
Creating a non-alcoholic drink that delivers the same depth and satisfaction as an alcoholic cocktail is no small feat. It's a journey of discovery and innovation, one that requires a deep understanding of the science behind drink-making. One of the most eye-opening experiences I've had recently was attending a non-alcoholic pop-up at one of my favorite local bars, The Berry and Rye. The event was a revelation, showcasing how far the industry has come and how much potential there is for further innovation.
The Role of Dilution
One critical insight I've gained through this journey is the importance of dilution. In traditional cocktails, alcohol serves as more than just a vehicle for intoxication. It provides bitterness, a certain bite, and often a layer of herbal complexity that balances the sweetness of other ingredients. When you remove the alcohol, you disrupt this balance, and the drink can easily fall flat.
To address this, dilution becomes a powerful tool. Imagine a simple fruit syrup. Mix 1 oz of it with 5 oz of water and give it a stir. What you have is a foundational element of a non-alcoholic cocktail. In an alcoholic drink, that same syrup would typically be balanced with citrus and a base spirit, each contributing its own distinct flavor. By experimenting with different diluting agents, such as tea, which adds tannins and a subtle bitterness, you can recreate a balanced, complex beverage without alcohol.
Embracing Complexity
As our palates evolve, we crave more complexity in our drinks. This has been true in the world of alcohol, with major brands like Jägermeister, Averna, and Fernet-Branca pushing the boundaries of flavor. Today, even children are developing a taste for more sophisticated flavors through drinks like Starbucks’ dark roasts. This shift presents a unique opportunity for bartenders to create intricate, non-alcoholic syrups and mixers.
Think about it: the same creative energy that goes into crafting an elaborate cocktail can be applied to non-alcoholic drinks. The possibilities are endless, from experimenting with bitters and herbs to combining unexpected flavors. For instance, using a base of herbal tea or a carefully crafted syrup can yield a drink that's not only refreshing but also rich in layers of flavor.
Serving the Sober Community
For years, pregnant women and other non-drinkers have often been relegated to sipping on simple house-made lemonades while their companions enjoy carefully crafted cocktails. This isn't just a disservice; it's a missed opportunity. The current era gives us the tools and knowledge to do better, to offer everyone a memorable and inclusive experience.
Consider the satisfaction of serving a non-drinker a beverage that has been crafted with the same care and creativity as any alcoholic cocktail. It's a gesture of inclusivity, acknowledging that everyone deserves a drink that delights the senses and celebrates the moment. Today, we can provide our sober friends with a range of non-alcoholic options, including seasonally changing menus that highlight the best of what’s available.
A Vision for the Future
As we look to the future, the potential for innovation in non-alcoholic drinks is boundless. We're only beginning to scratch the surface of what's possible. The rise of complex syrups, innovative diluting agents, and a more profound understanding of flavor balance are all paving the way for a new golden age in mixology.
To aspiring students of the culinary arts and mixology, I offer this invitation: embrace this revolution. Dive into the science of flavors and balance. Experiment with new ingredients and techniques. The field of non-alcoholic beverages is ripe for exploration, and there’s no better time to be part of this exciting journey.
Practical Steps to Mastery
1. **Understand the Basics**: Start with the foundational elements of traditional cocktail making. Understand how flavors interact and how balance is achieved through the interplay of bitter, sweet, sour, and savory.
2. **Experiment with Dilution**: Try diluting syrups with various liquids, not just water. Tea, fruit juices, and even vegetable broths can add complexity and balance to non-alcoholic drinks.
3. **Create Complex Syrups**: Don’t shy away from creating syrups with multiple layers of flavor. Use herbs, spices, and unusual ingredients to craft syrups that can transform a simple drink into a sophisticated experience.
4. **Focus on Presentation**: Just because a drink is non-alcoholic doesn’t mean it shouldn’t look stunning. Pay attention to garnishes and glassware, ensuring that every drink is a visual as well as a sensory delight.
5. **Engage with Your Audience**: Talk to your customers, understand their preferences, and be open to feedback. The best drinks often come from a collaborative process between bartender and patron.
Conclusion
In the vast universe of hospitality and mixology, the rise of non-alcoholic drinks represents a significant and exciting shift. It’s a testament to our evolving tastes and a more inclusive approach to social drinking. Whether you’re a seasoned professional or an aspiring student, there’s a world of opportunity awaiting you in the creation of non-alcoholic beverages.
So, the next time you find yourself behind the bar, remember that every drink you make is a chance to explore new frontiers. Embrace the science, enjoy the creativity, and above all, celebrate the shared joy of a well-crafted beverage. Cheers to a future where everyone can enjoy a drink, regardless of their choice to consume alcohol.