E AT & D R I N K
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Proof Negative
Abstainers rejoice: Delicious nonalcoholic drinks are having a moment Written by CHRISTIE GALEANO-DEMOTT
Throat “chak-tail” from Kapow
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here’s a trend emerging at bars around town, and it’s not a new fizzy cocktail or spirited shot. Specially curated zero-proof beverage programs are all the rage now. We’re not talking about Shirley Temples or the one-off, sometimes watered-down mocktail that a bartender will make if asked for a “virgin cocktail.” Restaurants and bars are embracing non-alcoholic beverages in new, refreshing and frankly delicious ways these days, and we’re all for it. We’ve compiled a list of local watering holes that have taken the time to create elevated cocktail menus sans alcohol that will tempt and tease your taste buds.
Butterfly Effect Elixir from Farmer’s Table
chakra system, which focuses on various focal points on the body, like the crown, throat and heart, during meditation and other practices. Her chak-tails menu promotes harmony with drinks like the Throat beverage with ginger, coconut milk, lime and spice or the Root selection with espresso, vanilla hibiscus and lime. “Having a zero-proof elevated cocktail menu aligns with our mission to provide unique experiences for everyone,”she says.“Not all imbibe alcohol, especially in the market where we are located, as many choose sobriety. But everyone does drink something with their meal. We live in a culture of alcohol peer pressure, and this menu provides inclusion without that pressure. These guests are just as important to us as those who do imbibe, which is why we put so much care and thought into our zero-proof menu.”
delicious. The six fresh-pressed cocktails on the menu include the Butterfly Effect (vegan and gluten-free), made with passion fruit, butterfly tea, tangerine kombucha, grapefruit juice and agave. And if you’re feeling under the weather, the guilt-free What’s Up Doc with turmeric, aloe vera and ginger will surely lift your spirits. “Many health-minded patrons prefer to abstain from alcohol or simply don’t drink, so we created our Elixir program with those guests in mind,” says founder Mitchell Robbins.“Why couldn’t we offer a full menu of refreshing zero-proof beverages with power-packed health benefits?” Cherry Basil Mash from Louie Bossi’s
LOUIE BOSSI’S RISTORANTE BAR PIZZERIA
KAPOW NOODLE BAR
This Mizner Park staple celebrates inclusivity, so its head mixologist, Angela Dugan, curated a unique alcohol-free menu. She looked for something that would align with the restaurant’s Pan-Asian essence. Dugan was inspired by the Eastern philosophy of the
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This zero-proof menu is focused on guilt-free alternatives made with natural ingredients, avoiding processed flavors and sugars. Ervin Machado, the Big Time Restaurant Group’s beverage director, prides himself on finding natural alternatives to create satisfying cocktails that are also healthy. His favorite, the Cherry Basil Mash, made with Michigan orchard cherries, agave nectar, local citrus juice and fresh basil, became his go-to drink because the ingredients pair so well together. FARMER’S TABLE
As a health-focused concept with a plant-powered menu devoid of hormones, pesticides or antibiotics, its zero-proof menu is just as enticing. Dubbed elixirs, these nonalcoholic drinks are the trifecta: healthy, beautiful and
bocamag.com • • • • July/August 2024
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