There is an inherent agreement that one makes when entering into a bar, an unseen contract signed by those who pass through its doors. Whether one is going to meet friends, on a date or simply wants to drink elsewhere than their home, there is an intention when going out for a drink—to simply be around others. What makes a bar great, then, is perhaps more objective than one might expect. While everyone may have different tastes in interior decor or cocktails, a bar’s ability to be a conduit—for a special night or a unique experience—is what defines a bar’s success. “The atmosphere, the vibes, the music, the bartenders—how much fun they’re having making the drinks—all plays into what makes for a great experience,” says Ashlee Rulison, director of sales at The Sarasota Modern hotel. “In my own personal experience, I like a place where there are areas for you to be able to sit and converse and not feel like you need to be ordering something at every moment.” Rulison recently worked with her team at The Sarasota Modern to transform the hotel’s restaurant, Wink Wink Food & Drink, into the Bouquet Bar from March 26 through May 31. A limited pop-up experience, the Bouquet Bar is a complete reimagining of Wink Wink, from the interior design to an all new food and beverage menu. Created to be an immersion into spring, diners enter through a lush, flower-lined archway, into the space, where the walls come alive with cascading arrangements of wisteria, roses, cherry blossoms, peonies, daisies and lilacs. Every inch of the space is aligned with the floral theme, the arrangements spilling into the bar's outdoor patio.  “People love to see this space in a different light. When people come to Sarasota, they don’t always eat in the restaurant at a hotel,” says Rulison. “They go out on the town, so for them to be able to come in here, sit and have a couple of cocktails and a bite to eat is another lively, fun experience for them to have instead of just going to a normal hotel bar.” Both the cocktails and food plates have been designed to mimic bouquets from the charcuterie plate with prosciutto and various imported meats and cheeses to the delectable roasted garlic hummus with Peppadew and seasonal raw vegetables. The cocktail flight—which includes the Hey There Gorgeous; Drunk In Love; Sip, Sip, Frose and Bouquet Baby—arrives arranged in an assembly that would rival a bride’s bouquet, and with flavors that sing. An array of wines, beer zero proof mocktails are also available.  “The cocktails are super fun. They’re colorful and imaginative with different types of flowers like hibiscus and lavender that create a different feel for each drink,” says Rulison. “With each food and cocktail offering, the guest can build their own bouquet.”  SRQ