Mocktail Culture

 Mocktail Culture  

A mocktail is a cocktail without the liquor.  Instead, juices, sodas, infused waters and many other non-alcoholic ingredients, mixed in just the right ratios, provide flavor.

Made at the restaurant’s bar, modern mocktails tend to have a sense of sophistication that’s shared with their alcoholic counterparts, using a variety of ingredients that cover a spectrum of flavors. Often, those flavors can mimic bourbon, gin, vermouth, bitters, and other staples in the bartender’s kit.

The drinks that accompany a dish influence the overall flavor and experience of a meal. The atmosphere of the restaurant, the appetizers and desserts that come before and after, and the drinks that accompany the dish all converge to craft an engaging dining experience. 

Drinks are an especially important topic to consider. While beer, wine and cocktails can all complement a meal, non-alcoholic drinks are sometimes overlooked.

Some of the most well-known and longest-lasting mocktails, all named for celebrities from the early and middle 20th century, are: Shirley Temple, Roy Roger, Arnold Parmer. 

Some of the Modern names of mocktails are: Chilly lime Pineapple Soda, Mango mule, Classic Margarita etc.                                                                                                                

To know more about the mocktail stay tuned for the next blog.