He offers five mocktails, including one with strawberries and mint and another with pineapple and mint. He freezes fruits for his zero-proof drinks, which, he said, ensures that the drinks don't turn thin and get watered down.
"We have a very special blender," he said.īesides, he doesn't just toss some ingredients into the blender. Some customers, he said, also think they can make them at home. Ilson Goncalves, owner and chef of Samba, a stylish 11-year-old Brazilian restaurant in Montclair, said that his mocktails are so flavorful, so complex, so delicious that diners think they must have alcohol in them. Wyckoff 20, The Fox & Falcon, South Orange Want a teensy buzz? Bring along Champagne or wine and pour some into your mocktail. Thanks to the rose petals, its iced glass takes on a soft pink blush, just perfect for Instagram and Facebook. The equally popular rosejito, a mock mojito, features fresh-squeezed lemon, muddled basil leaves and organic rose petals it's topped with a bit of seltzer and garnished with a lemon wheel. Topseller lemberry spritzer, which sports a stunning blood orange hue, is made with fresh-made strawberry puree and when-in-season made-in-house blood orange puree (canned when out of season) and fresh squeezed lemon juice, that's toped with a spritz of seltzer. Willow & Whisk's mocktails are more than ready for their closeups. "Everything is photographed and goes online now," Bischoff said. And Bischoff, added, mocktails that not only delight the palate but the eyes too: "beautiful" beverages, she said (Hello, social media). That is, mocktails that can satisfy even the cocktail-loving diner. "We wanted non-alcohol drinks that can stand on their own." "I'm a mom and we're very family oriented," she said. When managing partner Anna Bischoff was helping design the menu for Willow & Whisk, an upscale breakfast and lunch BYOB in Wyckoff, she knew that fun, creative, faux-cocktails had to be on it. It's everyone and anyone.įor info on where to get your mocktail (or, if you will, still another term, your "impossible cocktail," a la that game-changing meatless burger), read on. Tons of people ask for them now."Īnd he noted it's not just the lunchtime crowd that wants a booze-free drink, those folks who presumably have to go back to work after their meals.
"We did not offer them when we opened the restaurant. "Mocktails are extremely popular," said Billy Koester, managing partner of The Fox & Falcon, a modern American restaurant in South Orange, which opened in November, 2018. A drink that's not saccharine-sweet or meant for an undiscerning six-year old. A drink that's delicious, complex and freshly made. They too want a sexy looking drink to nurse at the bar or the lounge or with dinner. The reason? People, Sanders said, "want to eat clean, live more healthy lives, consume fewer calories."Īnd they want to be part of the party. "It's been trending rapidly over the last few years," said Jessica Sanders, beverage director for Skopos Hospitality Group, the owners of, among other gastropubs, Cowan's Public in Nutley, The Barrow House in Clifton and The Vanguard in Harrison. Whatever term you use, know that they are super popular. Those grown-up beverages that don't have a lick of booze in them?Ĭall them mocktails.
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