February 2025

Aneka Saxon was inspired to become a bartender through her love for flavor and travel.

She found bartending to be the perfect way to recreate and share the unique tastes she experienced during her travels. Her restaurant, Dearly Beloved, is a cocktail-focused venue in Chicago designed to excite guests’ palates.

“I wanted to create a playground for adults to explore and adventure the world of flavor.”

The drinks are carefully curated, with a signature cocktail menu that pushes boundaries, a classic cocktail menu with modern twists, and a zero-proof menu that she considers her favorite.

“I have created a world of non-alcoholic drinks meant to welcome all types of drinkers.”

Her decision to incorporate insects like tarantulas, beetles, and grasshoppers into her cocktails was sparked by the sustainability conversations surrounding agave production. “I wanted to highlight gorgeous Mexican spirits while initiating a conversation about food sustainability,” she explains. The insects are used in a variety of ways, including infusions, syrups, and tinctures, and “Happily enough, they are also delicious.”

Aneka takes balancing innovation and approachability seriously. “It’s very easy to nerd out and make concoctions that people don’t really want.” After creating a drink, she asks herself, “Do I want this again?” If the answer is yes, she tests it further with her colleagues. Despite her creative ideas, Aneka admits that her own traditional palate helps her keep things balanced.

“I like margaritas and lemon drops, so if I make a drink I enjoy, I usually can assume other people will, too.”

Aneka also teases that her unusual ingredients will be featured in future special events and themed menus. For novice bartenders, her advice is simple:

“Keep experimenting, there are no wrong answers, but go slow! Add little bits at a time, it’s hard to go backwards.”

Aneka sees cocktail culture evolving to be more health-conscious. “I see health-conscious drinking being more and more relevant,” she says, predicting a growing focus on low-proof, zero-proof, and healthy ingredients, especially as younger generations become more focused on longevity.

Tyler Perry’s Zatima is back with its highly anticipated third season, diving deeper into the complexities of love, identity, and friendship.

Remington Hoffman’s Photography: The Riker Brothers

Grooming: Lisa Dempsey

This season takes audiences on an emotional rollercoaster as each character faces new personal and professional hurdles, testing their relationships like never before. With standout performances from its talented cast, Season 3 delivers raw emotions, unexpected twists, and unforgettable moments.

But what happens when the cameras stop rolling? We caught up with three of the show’s stars—Cameron Fuller (Nathan), Remington Hoffman (Bryce), and Guyviaud Joseph (Tony)—to talk about their latest projects, favorite ways to unwind, go-to dining spots, and, of course, their love for great drinks. From signature cocktails to their ideal drinking companions, they gave us a fun and personal look at life beyond Zatima.

Tell us about the projects you are working on.

CAMERON FULLER: Outside of Zatima, I shot an episode of the CBS show Tracker. I am really focused on creating my own content and developing my own movies and shows. Taking a page out of Tyler Perry’s playbook.

REMINGTON HOFFMAN: Season 3 of Tyler Perry’s: Zatima aired on BET+ on Oct. 3. Zatima centralizes around black love, marriage and friendship. I play the character Bryce. Bryce is Asian American and the only member of the cast that is not black and did not grow up in black culture. He is in a relationship with Angela but lies to her about being bisexual. I feel fortunate to play Bryce because he is the “outlier”. He struggles to find his way into the inner circle of friendship and romantic love and longs to be accepted in a culture that is different than his own. I am also creating a comedy film with my cast-mate from Zatima, Cameron Fuller. The comedy scenes we shot together inspired us and we are now in the writing phase of the project. I’m not allowed to talk about everything in detail but I will also be working on a few different shows coming up as well as a really big project that I’m super excited about.

GUYVIAUD JOSEPH: Thankfully I’ve been keeping busy as both actor and producer these last few years. I’m currently series regular on Tyler Perry’s Zatima on BET, I play Tony; a level headed friend who helps guide Zac through the difficulties of life while supporting his newfound relationship with his wife. Also producing a feature film where I play one of the leads, it’s called REGULARS and is a Scooby Doo mystery thriller that takes place in Brooklyn, NY.

With your busy schedule, what do you like to do with your downtime?

CAMERON FULLER: I love to watch movies, and play video games. I recently welcomed my daughter to the world, so now she gets most if not all my free time.

REMINGTON HOFFMAN: I spend a lot of time with my family. My wife and I tell our 2-year-old daughter that it’s very important to go on “adventures”. Our adventures consist of going to the beach, the park and out for food (especially brunch) in LA. I LOVE brunch! I also cook for my family at home every day. I usually handle breakfast and dinner. I like to make fruit with nuts for breakfast and dinner we eat salad, some sort of protein and rice or potatoes. With my other time I need to exercise. I have to work out for my mental and physical health. I’m training martial arts and boxing right now for a project I have coming up. I also swim, lift weights and run on the beach. I surf when the swell picks up and I am learning how to sail this fall. I love anything that has to do with the beach.

GUYVIAUD JOSEPH: I’ve recently started a Sea Moss company with my wife and her mother Jeanette; our company is called Isle of Spice Sea Moss. We are a farm-to-table company meaning we harvest the sea moss from the Ocean in Carriacou, Grenada and handle every detail ourselves from the moment it’s picked out the water until the final product reaches your home. As someone could imagine it’s time consuming and tedious but extremely gratifying, since starting the company in 2021 we’ve seen growth and reach spread as people focus more on their health. One of our long-term goals is to get our product in major retail stores across the country.

When you go out to eat, where do you like to dine?

CAMERON FULLER: I always love to check out the hole in the wall spots. The spots where they only have 8 employees total and it’s a mom-and-pop place. I find these places have the best food.

REMINGTON HOFFMAN: I love to eat outside at markets or restaurants that offer outside dining. We go to the Original Farmers Market next to The Grove in Los Angeles. When I go there, I feel like I leave LA. It feels small town or European in some way to me. Also, I’m always interest in anything historic and the Original Farmers Market has been open since the 30s and I enjoy feeling that old Hollywood vibe.

GUYVIAUD JOSEPH: Depending where I’m at I have different places I enjoy to dine. In Brooklyn, NY I like Misi Restaurant on Kent Ave. It’s an elevated Italian restaurant with great vibes and flavorful dishes; one of my favorites is the Ricotta Toast, it’ll change your life. If I’m in Jersey, I’m stopping by one of my favorite Haitian Restaurants for traditional Haitian food. First Republic is one of the best Haitian restaurants in the Tri-State, which is saying a lot. The food is authentic as can be and the cocktails are top tier. When in LA I have two main go-tos; either BOA Steakhouse in West Hollywood or Mora Italiano in Encino. BOA has a great atmosphere and made to accommodate more guests while Mora has a more intimate atmosphere.

What types of dishes do you typically order?

CAMERON FULLER: I love anything Mexican or Italian.

REMINGTON HOFFMAN: I was recently in Nashville for the first time and I went to Kayne Prime. I usually don’t eat red meat, but I deeply enjoy going to a fantastic steakhouse. When I do treat myself to a steak, I love to order the “bone-in filet mignon.” That is just a fantastic cut of meat and since I normally don’t eat red meat it’s even that much more delicious. Also, have you ever had a tomahawk? If I’m super hungry at a steakhouse, I’m definitely ordering that.

GUYVIAUD JOSEPH: What I order when I’m out dining depends on how I’m feeling, but I’ll always have a salad with my meal since eating healthy is a priority. A typical dish will have chicken as my protein of choice with a side of grains or a starch like potatoes. The great thing about these types of dishes is that most cultures have an entree that typically has Chicken with rice or potatoes. Whether its Southern, Indian, Asian, Hispanic or Mediterranean food; they each have meals made with the same ingredients.

Any favorite bars?

CAMERON FULLER: I love this place out in the Sherman Oaks called “The One Up.” There’s also a bar in Hollywood called “No Vacancy.” If you’re looking for something chill, hit up “Mama Shelter” in Hollywood. Can’t go wrong with these spots. Drinks are good as well.

REMINGTON HOFFMAN: In Santa Monica I like The Fig, they make a fantastic Old Fashioned. In Hollywood, I like The Tower Bar in Sunset Tower Hotel. Like I said before, I love that old Hollywood feel. The Tower Bar has all the old pictures of everyone who stayed there back in the day and as Ron Burgundy would say, “It smells of rich mahogany.”

GUYVIAUD JOSEPH: My all-time favorite bar is Crystal Lake Bar in Williamsburg, NY on Grand Ave. It’s a classic Brooklyn dive bar with great drinks and historical aesthetics. The atmosphere is always electric with the crowd of patrons and you can typically find a comedy show or event happening in the back room.

What drinks do you order when out? Favorite drink?

CAMERON FULLER: An “Old Fashioned,” no matter where I go.

REMINGTON HOFFMAN: I usually order a glass of scotch or Japanese whiskey, neat. I absolutely love super smokey scotch, like when it tastes like a campfire that just went out. Recently, after going to Nashville and doing a bourbon tasting at a small batch distillery called Southern Collective (it was fantastic and they are not paying me to say that), I’ve gotten into bourbon. After drinking scotch for so long it’s nice to switch it up with something sweeter and smoother like bourbon. When I’m out, any whiskey will do.

GUYVIAUD JOSEPH: My favorite drink is a Smoky Mezcal-Fig Sour, the flavor profile has all the elements of my favorite flavors. The spiciness from the ginger gives a nice kick, and the combination of sweet/sour flavors is refreshing.

Do you prepare drinks at home?

CAMERON FULLER: Not really, more of a social drinker.

REMINGTON HOFFMAN: I’m definitely not a mixologist. I drink scotch at home when I want to relax. I used to travel to the South West of France so if we have company and they like wine I love to open a bottle of red Bordeaux or a Cabernet from Norther California. When we have people over, there is usually someone who is way better at mixing drinks than me, haha.

GUYVIAUD JOSEPH: I typically prepare simpler cocktails at home like Whiskey Sour, Gimlet, Negroni and Mojitos. But on special occasions I’ll try my hand at a more complicated cocktail, most recently I tried my hand at a Ramos Gin Fizz. Took a few attempts but finally got the right consistency and perfect foam.

Tell us about your home bar. What is it stocked with?

CAMERON FULLER: Makers Mark, whenever it is stocked in my place.

REMINGTON HOFFMAN: My home bar is stocked with scotch, bourbon and a few bottles of red wine. I like Aberlour, Laphroaig, Lagavulin (also because Ron Swanson drinks it in Parks and Rec) and The Macallan.

GUYVIAUD JOSEPH: My home bar is stocked with some of my favorite spirits. I could never go without having some Haitian Rum, my personal favorite is Barbancourt. Mezcal is a new favorite, along with some good quality Jin those are my go-to spirits. Along with a variety of some liqueurs to create some flavorful cocktails.

Have you ever been a bartender?

CAMERON FULLER: No, but I’ve dated a few.

REMINGTON HOFFMAN: No, I haven’t been a bartender. Bartending always seems very sexy to me. I feel like everyone in the bar is watching them and wondering what they are doing. It’s like everyone wants to be the kind of person that the bartender notices right away. Every time I order a drink, I always want to order something that makes the bartender give me that raised eyebrow or nod of approval that says, “Nice choice, sir”. Does everyone feel like that?

GUYVIAUD JOSEPH: I tried my hand at bartending over a lifetime ago when first started my career as an actor. I loved the energy and environment but transportation issues caused me to leave the job after a few weeks. Working in that environment was a lot of fun but, ultimately, I’m glad I don’t have those long hours prepping, servicing and cleaning up any more.

If you could share a drink with anyone, who would it be?

CAMERON FULLER: Outside of Jesus, I’d have to say Tupac Shakur. From hip-hop to politics, religion, doesn’t matter; that conversation would go on for hours after a few drinks. We may even decide to start a podcast after the first round of drinks is up.

REMINGTON HOFFMAN: I think Vince Vaughn would be an awesome dude to sit down and enjoy a whiskey and some good conversation with. I recently listened to an interview with him and he seems very introspective and sensitive. He is known for being a “comedy actor” but it doesn’t seem like he views himself that way. I always love talking to talk to actors that do comedies because I find that they can be very serious about the craft. I admire actors that can be completely committed in circumstances that are very obscure. That’s what I find so funny about their performances. Vince Vaughn seems like he knows himself, would be down to have a laugh but also get into some deep conversation about life and career.

GUYVIAUD JOSEPH: Not to get too philosophical, but I’d share a drink with my father. I lost him back in 98, I was still young and never got the chance to have a serious conversation with him. He was always there and worked hard to provide for a family of 3 boys and a strong mother. He spent so much time focusing on us and making sure we were provided for and never got to know his true depth. I’d ask him about who he was as a young man vs the tough militant minister that raised me. Most importantly I’d love to hear his experience growing up in Haiti and listen to his experience of leaving his native land to start a life in America. Was he scared? Was this new world what he expected? Where’d he find the motivation to do so much with so little? As a new father I’m finally starting to understand him and it would be great to learn a bit more.

Cheeky Espresso Syrup is redefining how bartenders approach Espresso Martinis and coffee-based drinks.

With a mission to solve “cocktail problems,” Cheeky simplifies the process of creating bar-quality beverages without compromising on quality or flavor.

The brainchild of experienced innovator April Wachtel, the syrup was designed to tackle challenges like achieving the perfect foamy cream and reducing the need for multiple ingredients in complex cocktails. We ask April to tell us more.

What inspired you to create Cheeky Espresso Syrup?

Our MO at Cheeky is to solve “cocktail problems” for bartenders, whether they’re professionals or consumers making cocktails at home. Espresso Martinis are tricky because it is nearly impossible to get a fluffy foamy crema on the surface of the cocktail unless you have an espresso machine and pull shots of fresh Espresso to order. Espresso that has been sitting for a few hours doesn’t foam up properly, and most people (or high-volume bars) can’t pull fresh shots for every cocktail.

Plus, Espresso Martinis have too many ingredients – why do you have to add vodka, coffee liqueur, fresh Espresso, AND simple syrup? I wanted to create a product that reduced the required ingredients and improved the crema, and we did that.

What would you like bartenders to know about Cheeky Espresso Syrup?

We only use the highest quality ingredients and ingredients craft cocktail bartenders would use behind a professional bar! In this case, this means bougie, locally roasted single-origin coffee, cane sugar, and gum Arabic (a natural emulsifier) as a foaming agent.

What was the process like in developing the perfect recipe for your syrup?

I always laugh when people say, “It took one million tries” to perfect a syrup recipe because there are enough constraints that it should take 20 or fewer samples, likely fewer than 10 if you know what you’re doing. We know the ingredient quality and general viscosity we’re looking for and how we want it to play in a finished cocktail. I always make two samples with very different recipes, test them in cocktails with a range of spirits and non-alc spirits, and then refine the syrup recipes based on how they taste in the finished product. I think I made six versions of the Espresso Syrup to get to our final recipe.

Cheeky Espresso Syrup is unique—what makes it stand out from competitors?

Everything I said above, plus a few other details!

• Our syrup is non-alcoholic, so sober or sober-curious drinkers can use us in place of a coffee liqueur; plus, we have a Decaf Espresso, so folks who want to avoid caffeine (and/or alcohol) also have options.

• Our syrup enables two-ingredient Espresso Martinis, so you don’t need to mix a million ingredients to achieve a delicious bar-quality cocktail.

• Lastly, we spared no expense in sourcing raw materials for this syrup. It’s the most “expensive” product we sell at Cheeky, and customers gladly pay for it because it’s crazy delicious!

What is your vision for the future of the syrup and beverage industry?

Few mixer brands have bridged the gap between trade and consumer and built huge businesses. Fever-Tree did this in the carbonated mixer space, and it’s about time it happened in the non-carbonated space. I think there will be a couple of brands that will eventually get there, and of course, I’d love Cheeky to be one of them ????

Are there any up-and-coming trends you’re particularly excited about incorporating into your brand?

Non-alcoholic cocktails are becoming more mainstream, and we’ve received increasingly more requests for non-alcoholic recipes in addition to full-proof recipes. I’m looking forward to seeing how people mix Cheeky with the range of other non-alc products launching daily- it’s an exciting time!