We had a drunken watermelon ball (served on a spoon) to pair with smokey oysters, a crisp sparkling wine and vodka drink to pair with pork belly over a watermelon and fruit salad, a simple and light peach shandy to go with some BBQ meats, and an orange-infused vodka and espresso drink with dessert. (Or, in my case, a vegetarian version of those dishes.) Bar manager Jackie Patterson was able to adapt sour to sweet, soothing to spicy, sweet to smoky, and then make a bitter drink for dessert.
I forgot to take pictures, so my illustration of the meal is below. As you can see, Jackie (exhibiting shakerface) mixes up a drink, and then I open my mouth to drink it. That is pretty much what happened.