Bartenders are getting ever more creative with non-alcoholic drinks. A Curried Corn cocktail, anyone?
When diners make their way to Esmé, a Michelin-starred Chicago restaurant known for its fanciful tasting menu, they have the option of pairing their food with an equally fanciful array of cocktails.
The drinks range from one called Curried Corn, made with corn stock and an array of spices, to another dubbed Johnny Apple Tea, prepared with a black tea and something billed as “popcorn verjus”—essentially, grape juice flavored with caramelized popcorn.
Or the Rural Juror, a nonalcoholic drink at Mister Paradise, a New York City bar. It combines carrot juice, spices, cream and sparkling water into a concoction that owner Will Wyatt says is reminiscent of an Orange Julius. “You’ve got this big fluffy body,” he says of the sip’s texture, adding that the drink’s name was lifted from a reference in the sitcom “30 Rock.”
This isn’t the first round of mocktails. Long before bartenders starting crafting nonalcoholic drinks with a dizzying list of ingredients, they were cranking out “virgin” versions of cocktails such as the Bloody Mary and the Piña Colada. Or simply offering teetotalers basic drinks such as cranberry juice and soda water.
“You have to be more precise with what you’re doing,” Deek says. “Otherwise, you might as well just serve juice.”
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