Lee is also an advocate of incorporating juice into his mocktails. What if you have too much of a good thing and the juice starts to go bad? Pour it into an ice cube tray and when frozen, pop the cubes into a labeled zip-lock baggie. Each cube should provide enough juice for one drink, and nothing goes to waste. Britney Metzo-Smith, a bartender at Cafe Vino, is always excited when a customer asks for a mocktail. She loves crafting sophisticated and complex drinks for customers who are looking for a nonalcoholic beverage that is delightful and satisfying. She, too, stresses using the best possible ingredients. Her recipes include citrus, something to sweeten up the drink, and something to make it sparkle. Britney often takes cues from the season. Summertime drinks are light and refreshing, like Cafe Vino’s Specialty Iced Tea which is an Arnold Palmer with muddled mint and a squeeze of lime. She makes shrubs, an old-timey fruit syrup preserved with vinegar. Shrubs have been around since the 15th century and have been making a recent comeback. Like a simple syrup, they are easy to make. An autumnal drink might feature spices that give a nod to Thanksgiving. Wintertime drinks could pair up steamed milk (almond or soy milk for vegetarians or the lactose intolerant) with white pepper, cardamom and a few drops of Golden Poppy’s toasted nut bitters to provide warmth from the inside out. Presentation is important. Just because a drink doesn’t contain any alcohol doesn’t mean it can’t be special. Give your cocktail the respect it deserves by serving it in a champagne flute and garnishing it with a sprinkle of lavender buds or a slice of cucumber. The mocktail is the grown-up in the room, and should be treated as such. Bottoms up. Michelle Venus is a freelance writer and the Development Director at KRFC 88.9 fm. She shares a home office with a Basset hound, a mutt, and a sweet little cat. Her two kids are brilliant and beautiful. STYLE 2016
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