Learn about how chefs and bartenders around the world are getting creative with non-alcoholic drink pairings for their menus.
But it is exactly this distinction, this decision to be unflinchingly open and relentlessly creative that is making non-alcoholic pairings more interesting, luxurious, and, if you ask me, oftentimes more delicious than their alcoholic counterparts.
But Momose takes her pairings even further, potentially validating my impulse to use the salad drink at Ark as a dressing. “There was one drink for a dessert where you could drizzle the pairing over the dish and it could be a cohesive thing,” Momose says. “Or you could just drink it. It was up to the guest.”
If you haven’t come across a non-alcoholic pairing menu quite yet, chances are you will soon. Momose thinks its prevalence comes down to one factor: the availability of non-alcoholic spirits.I, for one, was surprised to learn that Nixta Taqueria in Austin, TX even has one, if only because of the sheer kitchen space they are working with.
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