An arrangement of liquor bottles in a wooden box

Botanicals in Caribbean Cocktails

September 17, 2026

4 to 6 p.m. | Edible Academy

A Celebration of Heritage, History, and Flavor

For Afro-Dominican Chef Nelson German, drinks and food are about connection—whether it’s sharing stories over cocktails on a stoop in Washington Heights or gathering with friends under the warm, buzzy lights of his restaurants. In his debut book, Caribbean Cocktails, Chef German shares his Afro-Latino roots and personal journey of discovery through a culinary lens. “I saw that what I was doing with drinks wasn’t just creative-it was cultural reclamation. It was time to bring the full weight of our flavors and stories into the cocktail glass” says Chef German.

Join co-authors Nelson German and culinary anthropologist Andréa Lawson Gray along with herbalist and NYBG’s Associate Director for the Everett Children’s Adventure Garden Arvolyn Hill for a dynamic conversation on blending tradition, modern mixology, and the cultural connection of botanicals.

Then, get hands-on as you learn to make Mamajuana, a spiced herbal infusion often recognized as the national drink of the Dominican Republic. German will guide you through the ritual of crafting this traditional blend; layering rum, red wine, and honey with tree bark, herbs, and spices. Sip and savor its bold flavors while discovering the stories behind the ingredients. You’ll take home your own blend to steep and enjoy over time.

Copies of Caribbean Cocktails: Drinks and Bites from the Afro-Latino Diaspora will be available for purchase and signing at the event.

About the Speakers

A bartender wearing an apron crafts a cocktail at a bar

Chef Nelson German is the Executive Chef and Owner of Oakland’s acclaimed Sobre Mesa and alaMar Dominican Kitchen & Bar, and Executive Chef and Partner at Meski—the Afro-Ethiopian-Latin restaurant in San Francisco co-founded by Draymond Green and Guma Fassil. A proud Dominican-American born in Manhattan’s Washington Heights, Chef Nelson tells the story of the African and Caribbean diasporas through soulful, modern cuisine that blends ancestral flavors with global technique.

Trained in some of New York City’s top kitchens, Chef Nelson has become a leading voice in Afro-Latin cooking since relocating to the Bay Area. He competed on Top Chef Season 18 and has been featured in Food & Wine, The Washington Post, Glamour, and more.

His first book, Caribbean Cocktails: Drinks and Bites from the Afro-Latino Diaspora, released in June 2026 features more than 40 Caribbean cocktail recipes and 20 Afro-Latino-inspired bites rooted in Dominican heritage, blending rum drinks, tropical flavors, and modern mixology with rich cultural storytelling. Designed for both home bartenders and entertainers, the collection includes approachable recipes, batching tips, and low-ABV options that bring bold Caribbean spirit to the home bar.

A James Beard Foundation-recognized chef and one of Plate Magazine‘s “Chefs to Watch,” Chef Nelson is also known for his community-driven approach—using his platform to uplift others, foster connection, and bring people together through food. Whether through a cocktail, a tasting menu, or a neighborhood gathering, his work invites guests to experience culture, story, and belonging in every bite.

Andréa Lawson Gray is a chef, writer, and James Beard Award-winning cookbook author known for bringing the flavors, history, and energy of Latin America and the Caribbean to contemporary audiences. With more than two decades of experience in professional kitchens, she collaborates closely with chefs to translate culinary tradition into bold, accessible food and drink.

She is the co-author of the award-winning Convivir: Modern Mexican Cooking in California’s Wine Country (Abrams, 2025) and Celebraciones Mexicanas: History, Traditions, and Recipes (Rowman & Littlefield, 2013), which is held in more than 350 libraries, including Harvard and Cambridge.

She’s currently touring in support of Caribbean Cocktails: Drinks & Bites from the Afro-Latino Diaspora (Ten Speed Press, June 2, 2026), featuring 40 vibrant cocktails—including more than 25 zero-proof and low-ABV options—paired with 20 dishes designed for gathering.

A person with long dark hair and a beige shirt poses outdoors for a photo

Arvolyn Hill is the Associate Director of the Everett Children’s Adventure Garden. Arvolyn has been working in Outdoor Education since 2015 in New York City. In 2019, she participated in the Lawrence Hall of Science Best Environmental Education Teaching Learning Expertise Sharing (BEETLES) Emerging Leader cohort in California. Where she learned best practices from experts in the field on outdoor education. She also received the Critics’ Choice Award from the National Science Foundation’s STEM Dive Challenge in 2020 for her role in the cohort.

Arvolyn is an avid Community Herbalist and studied at Twin Star Connecticut’s School of Herbalism and Energetic Studies in 2015. She has taught Herbalism workshops for New York Botanical Garden Continuing Education, Brooklyn Botanical Garden, Museum of Natural History and The Cloisters. She also holds a Degree in Pan African Studies from Drew University. In 2023 Arvolyn was selected as TEDx speaker at the TEDxCUNY conference presenting on Environmental Education as Empowerment. Over the years, Arvolyn has significantly contributed to ECAG’s visibility and accessibility and worked closely with the Explainers and Coordinator to increase the family experience at the Adventure Garden. In her new role, Arvolyn will oversee the ECAG facility and its programs, including school and drop-in programs, Nature Explorers, camps, and the Explainer Program.

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