{"id":15336,"date":"2020-08-18T20:04:34","date_gmt":"2020-08-18T20:04:34","guid":{"rendered":"https:\/\/blog-omnihotels.flywheelsites.com\/?p=15336"},"modified":"2020-08-18T20:04:34","modified_gmt":"2020-08-18T20:04:34","slug":"the-evolution-of-the-mocktail-4-great-recipes","status":"publish","type":"post","link":"https:\/\/www.omnihotels.com\/blog\/the-evolution-of-the-mocktail-4-great-recipes\/","title":{"rendered":"The Evolution of the Mocktail + 4 Great Recipes"},"content":{"rendered":"

Whether you\u2019re a non-drinker, training for a fitness event or simply detoxing after one too many quarantinis, the alcohol-free cocktail, or mocktail, trend is quickly becoming a staple on bar and restaurant menus including many Omni dining outlets. Borrowing from their spirited craft counterparts, non-alcoholic cocktails are a non-boring way to indulge without any adverse side effects.<\/p>\n

\"Seedlip
\n
\nIf you\u2019re still thinking that mocktails only consist of childish Shirley Temples and virgin pi\u00f1a coladas, think again. The art of the mocktail has evolved, especially as people become increasingly mindful of their health.<\/p>\n

Reinventing The Mocktail<\/h2>\n

\u201cTraditionally, if you weren\u2019t drinking, options were limited to a soda water with lime or a sugary, childish looking \u2018mocktail,\u2019\u201d said Ben Branson, founder of Seedlip. \u201cBut now, you can create great-tasting, sophisticated and complex cocktails, without alcohol.\u201d
\n
\nSeedlip<\/a> is revolutionizing the non-alcoholic beverage industry with distilled, alcohol-free spirits. Branson had the idea in London during a dry dinner back in 2013. \u201cI asked the waitress what non-alcoholic options they had, and she looked at me rather sadly. I was given a pink, sugary drink that neither fit the moment, nor paired with the meal,\u201d he said. He began to wonder if he could combine his love of natural ingredients and interesting herbs while creating a sophisticated alternative option to alcohol \u2013 and Seedlip was born.<\/p>\n

\"Ben<\/p>\n

Making It Sip-Worthy<\/h2>\n

Seedlip first launched in the United States nearly three years ago and has continued to expand in emerging markets. While presently there is a dynamic ecosystem of venues, communities, retailers and societal groundswell all driving to change what we drink, Branson brings up a common stigma among patrons wanting a low\/no alcohol option \u2013 feeling excluded.
\n
\nDrinking alcohol is a normal part of everyday society, especially in a social setting, which can create an apprehension among patrons to order an alcohol-free beverage. However, as Jamel Taggart, Director of Restaurants at Omni Dallas Hotel<\/a> describes the creative development has begun to eliminate the stigma. \u201cNon-alcoholic cocktails have to be given the same thought and passion as any other cocktail so the guest is drawn to try it,\u201d he said.
\n
\nThe craft cocktail trend has helped drive the evolution of the mocktail as bartenders and guests alike look for options that allow drinkers and non-drinkers to co-exist. Inspired non-alcoholic options allow non-drinkers to still participate in the conviviality and comradery of happy hours, celebrations and the like without compromising their motivation to stay dry.
\n
\nWith high-quality ingredients like teas, herbs and syrups, sparkling flavored beverages and distilled non-alcoholic spirits, an alcohol-free cocktail is anything but boring. In fact, these sips can even hold their weight against paired courses the same way alcoholic beverages do. \u201cCreating the perfect pairing is all about the balance of fat and acid, so this can easily be accomplished with a variety of culinary dishes,\u201d said Paul Feakes, Director of Food and Beverage<\/a> at Omni Las Colinas Hotel.<\/p>\n

Mocktail Mixology At Home<\/h2>\n

So how can you create a delicious, exciting craft mocktail in your own home? It\u2019s all about the ingredients and the mixers. Barmalade<\/a>, a line of all-natural fruit mixers, is a great place to start. With unique flavor combinations that are jam-packed with fruit, and not with corn syrups, dyes or artificial flavoring, your friends will soon be wondering when you started taking mixology classes. Jorge Alvarez, founder of Barmalade, recommends Blood-Orange Guava and Apple-Pear as we move into the late summer and fall season.
\n
\nAnother way to explore flavor profiles is simple trial and error. \u201cTake a cocktail recipe and substitute the alcohol with the same amount of soda or fresh juice. Taste, tweak, taste again \u2013 and voila!\u201d said Devin Burns, Vice President of Food and Beverage at Omni Hotels & Resorts.
\n
\nWhile the name \u201cmocktail\u201d may imply an impersonation of alcoholic beverages, alcohol-free drinks are anything but a joke. Here\u2019s some of our favorite recipes.<\/p>\n

\"Panoma<\/p>\n

PINEAPPLE PALOMA<\/h3>\n

0.75 oz Blood Orange-Guava Barmalade
\n0.5 oz Pineapple Juice
\n0.5 oz Grapefruit Juice
\n2.0 oz Lemonade\u00a0
\n1.5 oz Club Soda (optional) to top<\/p>\n

Combine all ingredients in cocktail glass over ice. Top with club soda.<\/p>\n

\"Dried<\/p>\n

DRY CRANBERRY SPRITZER<\/h3>\n

1.5 oz Seedlip Grove 42
\n1.0 oz Monin cranberry
\n1.0 oz lime juice
\n2.0 dashes orange bitters
\nTop with Q Grapefruit Soda
\n
\nCombine all the ingredients except the Q Grapefruit with ice and shake vigorously and strain into and iced Collins glass. Top with Q Grapefruit and garnish with an orange slice.<\/p>\n

\"Spiced<\/p>\n

WARMED SPICE TODDY<\/h3>\n

1.5 oz Seedlip Spice 94
\n0.5 oz lemon juice
\n0.5 oz Manuka honey
\nTop with hot water
\nGarnish w\/ lemon slice<\/p>\n

\"Apple<\/p>\n

APPLE SPICED SOUR<\/h3>\n

1.5 oz Seedlip Spice 94
\n1.0 oz Barmalade Apple Pear
\n1.0 oz lemon juice
\n0.5 oz Monin Cinnamon
\n3 dashes Angostura bitters<\/p>\n

Combine all ingredients in a cocktail shaker with ice and shake vigorously. Strain into a rocks glass over ice and garnish with star anise.<\/p>","protected":false},"excerpt":{"rendered":"

Whether you\u2019re a non-drinker, training for a fitness event or simply detoxing after one too many quarantinis, the alcohol-free cocktail, or mocktail, trend is quickly becoming a staple on bar and restaurant menus including many Omni dining outlets. Borrowing from their spirited craft counterparts, non-alcoholic cocktails are a non-boring way to indulge without any adverse […]<\/p>\n","protected":false},"author":3,"featured_media":15342,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,6],"tags":[],"class_list":["post-15336","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-culinary","category-recipes"],"cb_total_comments":0,"cb_categories":[{"term_id":3,"name":"Culinary","slug":"culinary","term_group":0,"term_taxonomy_id":3,"taxonomy":"category","description":"","parent":0,"count":20,"filter":"raw","cat_ID":3,"category_count":20,"category_description":"","cat_name":"Culinary","category_nicename":"culinary","category_parent":0},{"term_id":6,"name":"Recipes","slug":"recipes","term_group":0,"term_taxonomy_id":6,"taxonomy":"category","description":"","parent":3,"count":16,"filter":"raw","cat_ID":6,"category_count":16,"category_description":"","cat_name":"Recipes","category_nicename":"recipes","category_parent":3}],"cb_excerpt":"Whether you\u2019re a non-drinker, training for a fitness event or simply detoxing after one too many quarantinis, the alcohol-free cocktail, or mocktail, trend is quickly becoming a staple on bar and restaurant menus including many Omni dining outlets. 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