NON-ALC HOTELS
Renowned hotel bars — the American Bar at the Savoy Hotel in London, for example, or Bemelmans Bar at the Carlyle in New York — are often well-regarded for their innovative cocktails. Today, creative nonalcoholic concoctions are catching on — most notably in London, Paris, New York and Los Angeles. Just don’t call them mocktails.

“I consider our nonalcohol cocktails to be as complex and as important as our ones with alcohol and refer to them simply as cocktails,” said Ryan Chetiyawardana, the founder and owner of Dandelyan, at Mondrian London at Sea Containers hotel,which offers four nonalcoholic drinks. “Mocktails, on the other hand, have a negative connotation. They tend to be overly sweet and an afterthought at bars.”

There’s the Bradsell, for example: a combination of cold-brew coffee, malt caramel and chai spices such as cinnamon and ginger. Another option is the Apple Sourz-Less: The base is a nonalcoholic distilled spirit called Seedlip Garden, a blend of peas, hay, spearmint, hops, rosemary and thyme; it also includes fresh peas, pressed apples, rye flakes and capillaire syrup (a mix of fern, pine and orange blossom).

The bar sells an average of 50 to 100 nonalcoholic cocktails a day, and this number is only growing, according to Mr. Chetiyawardana. “The people ordering them aren’t necessarily teetotalers,” he said. “They’re often drinkers who want to take a night off from alcohol but still want to go out and socialize.”
— NEW YORK TIMES

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