Let flavor, color, texture shine in fresh vegetable- and fruit-based mocktails
Eating fruits and vegetables is good-for-you nutritious. But did you know drinking them can be fun and delicious? To judge by restaurant menus, more and more people are imbibing fruit- or veggie-based nonalcoholic drinks, whether they're dining out or eating in.
Eating fruits and vegetables is good-for-you nutritious. But did you know drinking them can be fun and delicious? To judge by restaurant menus, more and more people are imbibing fruit- or veggie-based nonalcoholic drinks, whether they're dining out or eating in.
Welcome to the expanding age of mocktails, where what's in the glass will set your head spinning with intricate layerings of flavor, pretty colors and inventive presentations. It's about freshness, quality, seasonality and creativity. But not alcohol.
"More people, either out of conviction or whatever, are choosing not to drink," says Tona Palomino, formerly bar manager for Wylie Dufresne's WD-50 restaurant in New York City. "Bars are receptive to accommodating the requests. Chances are you're not going to get a cranberry and soda."
It's a spillover from the ongoing cocktail revolution across the country. And bartenders are dipping into their house-made syrups, bitters and other flavorings to answer the call.
"Now, it's a challenge to bartenders. Can you make something you'd be proud of without alcohol?" says mixologist Christopher Hannah of Arnaud's French 75 Bar in New Orleans.
Temperance is certainly not a new idea in North America, but it has likely never tasted so good.
"The idea has always been there's a magic elixir to make you feel better, whether it was made from sassafras or bathtub gin. That there's something that can make you feel better and do it without a hangover, all the better," says Clark Wolf, a food and drink trend-meister.
"More people are saying the alcohol is not working for me anymore," Wolf says. "But they want great meals and great experiences at the table, and they see no reason to be denied."
Eating fruits and vegetables is good-for-you nutritious. But did you know drinking them can be fun and delicious? To judge by restaurant menus, more and more people are imbibing fruit- or veggie-based nonalcoholic drinks, whether they're dining out or eating in.
Welcome to the expanding age of mocktails, where what's in the glass will set your head spinning with intricate layerings of flavor, pretty colors and inventive presentations. It's about freshness, quality, seasonality and creativity. But not alcohol.
"More people, either out of conviction or whatever, are choosing not to drink," says Tona Palomino, formerly bar manager for Wylie Dufresne's WD-50 restaurant in New York City. "Bars are receptive to accommodating the requests. Chances are you're not going to get a cranberry and soda."
It's a spillover from the ongoing cocktail revolution across the country. And bartenders are dipping into their house-made syrups, bitters and other flavorings to answer the call.
"Now, it's a challenge to bartenders. Can you make something you'd be proud of without alcohol?" says mixologist Christopher Hannah of Arnaud's French 75 Bar in New Orleans.
Temperance is certainly not a new idea in North America, but it has likely never tasted so good.
"The idea has always been there's a magic elixir to make you feel better, whether it was made from sassafras or bathtub gin. That there's something that can make you feel better and do it without a hangover, all the better," says Clark Wolf, a food and drink trend-meister.
"More people are saying the alcohol is not working for me anymore," Wolf says. "But they want great meals and great experiences at the table, and they see no reason to be denied."
Welcome to the expanding age of mocktails, where what's in the glass will set your head spinning with intricate layerings of flavor, pretty colors and inventive presentations. It's about freshness, quality, seasonality and creativity. But not alcohol.
"More people, either out of conviction or whatever, are choosing not to drink," says Tona Palomino, formerly bar manager for Wylie Dufresne's WD-50 restaurant in New York City. "Bars are receptive to accommodating the requests. Chances are you're not going to get a cranberry and soda."
It's a spillover from the ongoing cocktail revolution across the country. And bartenders are dipping into their house-made syrups, bitters and other flavorings to answer the call.
"Now, it's a challenge to bartenders. Can you make something you'd be proud of without alcohol?" says mixologist Christopher Hannah of Arnaud's French 75 Bar in New Orleans.
Temperance is certainly not a new idea in North America, but it has likely never tasted so good.
"The idea has always been there's a magic elixir to make you feel better, whether it was made from sassafras or bathtub gin. That there's something that can make you feel better and do it without a hangover, all the better," says Clark Wolf, a food and drink trend-meister.
"More people are saying the alcohol is not working for me anymore," Wolf says. "But they want great meals and great experiences at the table, and they see no reason to be denied."
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