Photo: Nubeluz/Bjorn Wallender
Who needs booze when you can stir up a great mocktail. Here are seven fabulous finds!
At l’Abeille in Tribeca you will find sweet and savory options like the Reves de Mandarine, made with fresh mandarin, bax lemon verbena spirit, oat milk, elderflower lemon syrup and fig compote. On the savory side is En Fume with lapsang souchong tea, amass herbal spirit, lemon, ginger, vanilla honey and topped with elderflower.
Newly opened White Olive in Midtown, which is waiting on a liquor license, is offering several mocktails including Coconut Crush with fresh crushed coconut with pineapple juice, grenadine and simple syrup; Manfgo Lychee Sangria, fresh crushed lychees, lime juice, mango juice, club soda and mint; and Cucumber Mojito, muddled cucumber, mint, lime juice, simple syrup and club soda.
Valerie, also in Midtown, is serving mocktails made with the non-alcoholic spirit, Seedlip. You will find it in the Bertie Brown with spiced apple, lemon, walnut bitters and soda; and the Cleo with acid-adjusted grapefruit, pear, rosemary and soda.
Grand Army in Brooklyn has two mocktails to offer, the Final Answer with non-alcoholic sweet vermouth, earl grey milk punch, vanilla and orange; and No Whammies with non-alcoholic spiced rum, hibiscus tea, salted corn, cinnamon, lime and grapefruit.
Lodi at Rockefeller Center has two spirit-free options on the menu: Spritz Rubino with Aperitif Rosso, grapefruit and bitter orange; and Tonico al Centriolo made with Amass Riverine, green tea, lime and cucumber tonic.
Nerai is known for its mocktails, which include the Winter Nojito with blackberry puree, honey mint syrup and lime juice and the Cranberry Spritz with cranberry juice, rosemary syrup and club soda.
Rooftop bar Nubeluz has several spirit-free options to choose from. They include the Emerald Coin with seedlip grove, honeydew, lemongrass, lime, and celery; and Firefly with Gnista barreled oak, saffron, Thai basil, Thai chille tincture, and fever-tree Indian tonic.