Mocktails are Having a Moment

By Leigh Harper, June 16, 2017

Mocktails haven’t always had a hip reputation, but that seems to be changing.

Highly rated restaurants and bars like John Dory Oyster Bar in New York’s Ace Hotel and A.O.C. in Los Angeles are receiving rave reviews for their nonalcoholic offerings. Some mocktails have cute spin-off names like “Nojito,” “Cuddles on the Beach” and “Mockmosa.” Jump in on the F&B trend now and refresh your attendees with signature, themed or just plain delicious nonalcoholic drinks at your next gathering.

Here’s why we’re pro-mocktails, which lack alcohol but certainly not taste.

Change up the typical trio of coffee, tea and water.

Even fruit-infused water gets boring sometimes, so treat attendees to flavorful mocktails. Toss ready-to-drink concoctions from Mocktails Brand—which come in fun flavors like Sevilla Red Sangria and Scottish Lemonade Whiskey Sour—into buckets filled with ice.

Offer a healthy alternative to high-calorie beverages.

Mocktails contain no alcohol (which adds unnecessary calories) and can be infused with muddled fresh herbs like mint and basil. Swap sugar-loaded Sprite and orange juice for club soda and fresh citrus, which add flavor and few calories.

Introduce exciting, complex flavors.

Ask your F&B team to incorporate shrubs—highly concentrated, fruit-based drinking vinegars— into mocktails for your group. San Antonio-based Shrub Drinks recommends The DDD (Designated Driver’s Delight) mocktail recipe made with its bottled Tomatillo Lime Serrano shrub, muddled citrus, lime juice and club soda.

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