One of the food and restaurant trends popping up in 2018 may surprise you: the mocktail.
For years, soda and seltzer were pretty much the only options for non-drinkers. Luckily for teetotalers, the situation is changing. The growth of cocktail culture, along with the rise of fad diets and general health consciousness, is leading bartenders across the country to design non-alcoholic drinks that are as creative and complex as the other drinks they’re mixing up.
This isn’t just happening at small scale places. High end restaurants and bars, like NYC’s Eleven Madison Park and the Bemelmans Bar at the Carlyle Hotel have jumped on board as well.
Another factor in the trend is Seedlip, a new spirit distilled similarly to other clear spirits like gin, but that is alcohol free. It comes in two flavor varieties, one herbal and one spiced, so mixologists are really able to use their imaginations.
Interested in trying a high end mocktail? Check out this piece from the New York Times here!