As the saying goes – “everything in moderation” and this includes alcoholic beverages.
We have been continuously seeing a demand for non-boozy drinks for quite some time now. Guests usually settle for soda, other sugar loaded drinks, or for water with lemon when they dine out. As most cocktail heavy establishments carry an arsenal of non-alcohol based mixers and flavor enhancers, such as bitters, syrups, herb or spiced infused liquids, it lends us to being more capable of being creative so guests don’t have to settle.
On a daily basis we present a creation as our seasonal mocktail that uses a variety of ingredients designed to complement your meal and enhance your dining experience. This allows you to enjoy a refreshing alternative to alcohol that doesn't compromise flavor or elegance.
Part of what we do in the kitchen and behind the bar is listen to guest requests, follow trends, and be creative with what we have – and this is exactly what we do with our bar program, for both cocktails and mocktails. In short, mocktails are here to stay!
We feel that a good balance of sweet and sour and a touch of bitterness along with other seasonal flavors makes a better mocktail that is not cloying. With “Dry January” long gone we’d like to offer a few recipes for unique mocktails from our Bar Duo of Geoffrey Smith and Moira Kilroy.
Cheers!
Cider Maple Splash(pictured above)
4 ounces apple Cider
½ ounce lemon juice
¼ oz maple syrup, more if you want it sweeter
1 dash orange bitters
1 dash black walnut bitters
Combine apple cider, lemon juice and maple syrup into glass, add ice and stir. Add bitter to top of drink.
The Front Porch
2 ounce fresh watermelon juice
1 ounce lime juice
1teaspoon agave
¼ teaspoon sea salt
Mint
Soda water
Muddle mint in rock glass with agave and sea salt, add juices, add ice and top with soda water