MOCKTAILS SPOTLIGHT RECIPES FOOD WINE BARS & CAFÉS RESTAURANTS
By Melinda Collins
IN THE
Whether it’s a re-birth of flavour appreciation, a by-product of lower official alcohol limits, or the tail-end of a global health kick, Generation Z are drinking less alcohol than the generations that came before.
W
hatever the cause, we can give thanks, with the lower alcohol preference giving rise to the ‘mocktail’. Yes, slowly but surely, the artisanal, ingredient-focused ethos that has taken over culinary culture has found its way behind the bar. No longer does the sober driver selection consist of Coke or Sprite, with
up-market bars and restaurants tasking their mixologists with creating new ranges of low and no alcohol beverages, from a pomegranate mojito mocktail, to an orange-lime relaxer, or even a classic virgin bloody Mary.
Vibrant reds, emerald greens; fresh mint and crushed ice topping the glass; a wedge of lime; a rim of salt, mocktails are a chance for bars to experiment with juices, citrus zest, fresh herbs and spices, tonic water and bitters, creating new flavours and textures and even pairing them with meals… just like their boozier counterparts. For the health conscious, there are an increasing range of fancy non-alcoholic substitutes, including turmeric shots for a quick hit of health, charcoal-activated water for a delicious detox, and coldpressed juices so you get none of the nasties and all of the nutrients. So why not give it a go? After all, when it comes to mocktails, you can’t mock it until you’ve tried it.
The Secret Garden
Welcome to Christchurch’s best kept secret... our sheltered, garden oasis at Dux Dine Share a Platter-for-Two, with a bottle or two of a crisp Pinot Gris or light Rose and make an afternoon of it. We will even provide the sunscreen and sun hats (plenty of parking, and free WiFi for your data addiction).
28 Riccarton Road, Christchurch, 03 348 1436 summer@duxdine.co.nz www.duxdine.co.nz facebook.com/duxdine 40 February 16, 2017 Metropol