Our 25 Best Mocktails and Non-Alcoholic Drinks
Johanna Corman makes this refreshing lavender-and-grapefruit spritzer in large batches for easy summer entertaining. To turn it into a cocktail, swap gin or vodka for some of the sparkling water.
"Verjus is an incredible ingredient and is sadly underutilized behind the bar," says Lacy Hawkins, bartender at The NoMad in New York City. Verjus, the juice of unripened grapes, gives this julep-style mocktail a nuanced tanginess.
在纽约市的Mission Chinese Food，Sam Anderson将椰奶用杜松子酒混合在小汤碗中供应饮料，因为味道让人想起泰国汤姆Kha盖汤。这种模拟的变化是丰富，奶油和令人难以置信的芳香。
这款处女在F＆W's Justin Chapple的经典Mojito上侵略，只需五分钟即可。
"A lot of restaurants treat virgin cocktails like vegetarian dishes: They just make a drink from the regular menu and leave out the alcohol," says Boka Kitchen & Bar executive chef Seis Kamimura. "I love the challenge of creating original nonalcoholic drinks that are special in their own right."
补充含酒精和不含酒精的drinks, Jack Falstaff restaurant specializes in fancy bar snacks such as fried sage leaves and pickled turnips.
Fuji Apple Soda
As soon as beverage director Sean Beck spotted a new line of apple-flavored juices and sodas at a grocery store, he decided to make one of his own. After a spirited discussion of apples with a winemaker, Beck chose the Fuji as the base for his drink.
Swizzles are drinks that are typically served over crushed ice and churned with a swizzle stick until supercold. Small ice cubes are a fine substitute for crushed ice.
石榴 - 姜 - 智利诺吉托
所有Nacional 27的鸡尾酒都是与厨房合作的。在Mixogard Adam Seager品尝了一个惊人的芒果 - Habanero沙拉酱后，这一人造成了塑造。
Strawberry & Ginger Cooler
在Belle Epoque风格的苦艾酒Brasserie，总经理和鸡尾酒书作者Jeff Hollinger在19世纪经典饮料的现代适应方面。他的草莓和姜冷却器是菜单上的少数非酒精刷新者之一。
西班牙厨房老板Greg Morris希望他的墨西哥餐厅感到真实，所以他从墨西哥进口了巨大的木材和锻铁门 - 其他家具。
黄瓜 - 柠檬水模仿尾巴
A super-thin slice of cucumber pressed against the glass adds an artistic twist to this refreshing cocktail.
Smoothies that Julie Reiner made when she lived on Oahu inspired this tangy mocktail, which would be a terrific mimosa stand-in at brunch.
Bar manager Jackson Cannon wanted to serve a mocktail that was neither soda-driven nor a supersweet "juice bomb." The result: this savory take on a cosmopolitan.
"For a while, I was addicted to raspberry sorbet," says Sebastian Reaburn. "This mocktail is the liquid version of it."
Malin Elmlid's friend John Benjamin Savary sweetens this clever coffee mocktail with ginger syrup and orange marmalade. Marmalade made with Seville oranges is best because it has a pleasing bitter edge.
Lady Lavender's Mocktail
This drink was mixologist Gregory Best's response to a woman dressed in lavender who tottered into Restaurant Eugene with friends for a nightcap. "My darling," she said, "one more will put me directly over the edge. Fruit juice, please."
Need a warming non-alcoholic cocktail? You don't need to settle for a cup of tea. Wassail has the punch of ginger balanced with pineapple and cranberry juice, plus apple cider, for a hot mocktail that'll get your through the winter months.