Today’s Maine Sunday Telegram includes a feature article about the growing availability and complexity of mocktails.
Like craft cocktails, mocktails have come a long way. For decades, they were little more than afterthoughts or uninspired riffs on a Shirley Temple: fruit juice topped with soda water, or ginger ale with a splash of Luxardo cherry juice. Many bar staffs now take mocktails quite seriously, and the best ones rival alcohol-based cocktails in their flavor complexity.