Cucumber Sparkle at Café ArtScience
With martini-soaked business lunches now mostly a thing of the past, bar director Tenzin Samdo has filled the restaurant’s daytime menu with an array of no-proof libations. This cheers-worthy option, made with fresh cucumber, lemon, and rose water, is topped with a splash of nonalcoholic bubbly.
Cinque Terre at Sulmona
A frosty scoop of Concord-grape sorbet serves as the base of Sulmona co-owner Carmelo Bari’s fruity, Italian Riviera–inspired spin on an ice cream float. Served in a snifter, the drink gets its fizz from San Pellegrino blood-orange soda, some zing from fresh lime juice, and a touch of earthiness from rosemary simple syrup.
South End Swizzle at Lion’s Tail
When a Lion’s Tail regular passed on her usual gin swizzle because she was pregnant, co-owner Jarek Mountain whipped up a nonalcoholic version on the fly, and it stuck. Now part of the bar’s Dry January menu, the mocktail channels the tropics with ingredients including pineapple juice and mint simple syrup.
Blood Orange–Jalapeño Fizz at Citrus & Salt
Margs and tacos are a match made in Mexicali heaven, but what’s a designated driver to drink with dinner? At Jason Santos’s new Back Bay concept, the answer is this bright and fiery blend of blood-orange juice, muddled jalapeño, and lime.
Thai Basil–Mint Mockito at Explorateur
There’s not a drop of rum in this mojito-inspired refresher, but bar manager Gina Goyette has replaced the spirit with plenty of attention to detail. Think perfectly muddled mint, house-made Thai-basil simple syrup, and a gleaming gold metal straw to sip it all down at this Euro-style, round-the-clock café.
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