The Story Behind The Komos Mexican Hot Chocolate Looking for a way to give your holiday mug of hot chocolate a luxurious upgrade? Add a touch of cinnamon and chili powder to dial up the heat and then complement your spicy hot cocoa with the rich notes of vanilla, caramel, and dark chocolate found in…
The Blue Goose cocktail is gorgeous. It’s a light, slightly cloudy blue that looks like it’s lit from within. The white sugar rim against that sky blue makes me think of skiing. Pin And that makes this drink a lovely choice for wintertime, or when it’s hot and you wish it was cold enough to…
The Story Behind The Mandarin Garibaldi Austin Hennelly’s talents shine at Los Angeles’s lauded Taiwanese-American tasting menu restaurant Kato — particularly in its non-alcoholic cocktails, such as the Mandarin Garibaldi. Conceived from the ground up, Hennelly built the drink to showcase fresh mandarin orange juice, with Calpico concentrate and gentian-infused non-alcoholic sweet vermouth playing supporting…
The Story Behind The RNAG&T At chef Kwame Onwuachi’s newest restaurant Dōgon, in Washington, D.C., longtime no-and-low specialist Derek Brown devised the cocktail list, nearly 50 percent of which is non-alcoholic. This spin on a classic G&T utilizes three store-bought non-alcoholic spirits, as well as fresh lime and tonic, with attractive fruit and floral garnishes….
How do you plan to ring in the new year? Whether you’ll be at a New Year’s Eve party, a bar or in a more low-key setting like at home on the couch, we have cocktails to ring in the new year. Pin What makes a great New Year’s Eve cocktail is hard to define,…
The Story Behind The New York Nog There’s something about New York during the holidays. Whether you’re taking in the busy city streets and Rockefeller tree in person, or watching it come to life on screen in some of the season’s best nostalgic movies, there’s a distinct festive energy that NYC brings to the winter…
The Story Behind The Pony Express Among the 36 bars and restaurants at Las Vegas’s Fontainebleau Hotel is Chyna Club, where beverage director Juyoung Kang has devised a robust selection of non-alcoholic cocktails. Kang’s approach utilizes ingredients such as leftover water from cooking rice, non-alcoholic spirits, and teas. This shaken concoction relies on the latter…
The Story Behind The The Escape Artist At San Francisco institution Trick Dog, owner Josh Harris takes a casual and discrete approach to including non-alcoholic cocktails on the menu, weaving them throughout and not calling direct attention to them. This highball combines NA Weissbeer with non-alcoholic amaro, a homemade syrup, and bitters, and requires an…
The Story Behind The RumHaven Vanilla Brandy Eggnog For those asking for an alternative recipe for eggnog this holiday, consider this cocktail your first gift of the season. Use one-part E&J’s Vanilla Brandy, one-part simple syrup, two-parts RumHaven, and a whole egg shaken with ice. (Don’t worry, when mixed with high-proof spirits, the raw egg…
The Story Behind The Bunny Slope Dropout All the cocktails at Washington D.C.’s Above Board are available “spirit-free,” with non-alcoholic preparations taking their place. In the zero-proof version of the Bunny Slope Dropout, Owen Thomson includes a proprietary NA aquavit, which pairs exceptionally well with carrot juice and turmeric syrup. This recipe is part of…
