Make Mine a Mocktail
February 14, 2012
We don’t know about you, but after weeks and weeks—sometimes it even felt like months—of holiday celebrations, we’re ready to stay off the sauce for a little while. At least a week. Or maybe a day. Okay, a few hours. Well, we’ll see how it goes and get back to you.
Thankfully, kicking the cocktail habit doesn’t mean going thirsty or even giving up all the fun and flavor of drinks with friends. Because of some serious trickle down from the juice-cleanse craze (see New York’s Blue Print, Organic Avenue or new Juice Press and L.A.’s Red Carpet and Pressed Juicery), non-alcoholic drinks—some call them mocktails—are enjoying newfound cachet. At Tom Colicchio’s Manhattan foodie-favorite Craft, bartender Sean McClure works wonders with ingredients like the Asian citrus fruit Yuzu, tangy kumquats and licorice-y fennel. And in Chicago, detox-friendly draughts have been popping up everywhere, even at ultra-gourmet spots like Alinea and Charlie Trotter’s, which both strated offering mocktail pairings with their celebrated multi-course tastings.
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