Ben Staley has built Next of Kin around nostalgia, thoughtful design, and exceptional service

Since opening in February 2025, Next of Kin has quickly become one of Edmonton’s most distinctive cocktail destinations. Located in the Wîhkwêntôwin neighbourhood, the room, drinks, and style of hospitality are all driven by the same idea: create a neighbourhood bar where exceptional quality feels approachable.

That philosophy is especially evident in the cocktail program. Rather than building drinks as riffs on classic recipes, creative director and owner Ben Staley approaches cocktails with the mindset of a chef. After more than 20 years working as a cook, he found that many of the instincts he developed in professional kitchens translated naturally to drink development.

Instead of beginning with established cocktail templates, Staley starts with flavours and memories. As the menu has evolved, he says it has “taken this somewhat nostalgic approach” with many drinks inspired by childhood favourites. One of the most unique and must-try drinks is Ants on a Log, a cocktail built around armagnac blanche, celery, peanut, and lime, that references the classic childhood snack of celery topped with peanut butter and raisins. “I ate that a lot as a kid,” he says, noting that familiar food memories often provide guests with an easier point of connection than classic cocktails. The eclectic cocktail menu is balanced with a simple wine and beer list.

The kitchen influence extends to the technical side of the bar program. Staley describes the recipes as “more food-recipe approach versus like a standard ratio-based approach.” Cocktails are developed by percentage and produced in carefully calibrated batches to ensure consistency. “We literally break them down by percentage,” he says. “We can guarantee that every drink tastes exactly the same.” While the process would be impractical if each drink were built individually during service, it allows the team to maintain precision while serving a busy room.

The physical design of Next of Kin reflects the same balance between functionality and warmth. Staley says the project began with a feeling rather than a predetermined aesthetic. “I wanted people to feel warm and casual and welcomed,” he explains. That vision eventually became what he jokingly describes as “your cool grandparents’ basement,” blending 1970s vintage-inspired furnishings with a comfortable, lived-in atmosphere. The design also borrows from Bauhaus principles of functionality, softened with richer textures and warmer materials.

Service follows the same philosophy of removing barriers between staff and guests. Staley is adamant that Next of Kin is “first and foremost just trying to be a neighbourhood bar,” even though there is a small, thoughtfully-developed food menu. His goal is to create a place where someone can become a regular and drop by after work for a cocktail.

That relaxed atmosphere is intentional. “We just want everybody to feel good and welcomed,” Staley says. “No judgment, no pretense. I believe that hospitality is treating somebody with respect and treating somebody as if they are your friend,” he says. “Our service standard is very, very high, but it doesn’t come with any sort of stuffiness.” It is a philosophy that defines every aspect of Next of Kin, proving that unique cocktails, thoughtful design, and genuine neighbourhood hospitality can comfortably exist in the same room.