Some of the City's Most Interesting Nonalcoholic Drinks Have Landed in Brooklyn

"From the team behind all-day Cafe Mado and Place des Fêtes (which is next door), Golden Ratio opened this fall with an exciting drink lineup. Unlike most NYC cocktail bars, which primarily offer twists on the classics or organize their menus by base spirit, this bar reminds me of West Coast spots like True Laurel, or high-concept programs in Europe, like Röda Huset: the stars are the seasonal ingredients."

"While I have also enjoyed the full-proof drinks here, the spirit-free ones are my favorite. You might think a cranberry highball would transport you to "vodka-soda-splash-of-crans" from college days past (or maybe just me?), but the N/A Wild Cranberry, a highball, is about as far from that as possible. It's nuanced, layering Meyer lemon and bay leaf. For a full-proof drink, try the Quince, a cocktail pairing the fruit with rum and whey for a satisfying round texture."

"Because the menu focuses on each drink's signature ingredient, you don't get a ton of clues about how your cocktail will be presented. You wouldn't know, for example, whether a certain drink would be served up, on the rocks, or long, and in some cases, you might not know what the base spirit is. Ask your server if that's something you're curious about."

Golden Ratio opened this fall from the team behind all-day Cafe Mado and adjacent Place des Fêtes. The cocktail program centers on seasonal ingredients such as apple, Mexican mint marigold, and toothache tree, with each ingredient offered as both a full-proof and a nonalcoholic drink, totaling 32 cocktails. The kitchen offers a short list of small plates that complement the drinks, including chilled cucumber with kombu and a lighter tartare brightened with pomelo and topped with salsify chips. Spirit-free cocktails are notable for nuanced layering, exemplified by the N/A Wild Cranberry with Meyer lemon and bay leaf. For a full-proof option, the Quince pairs quince with rum and whey for a round texture. Menu listings prioritize ingredients over presentation, so servers can clarify serving style and base spirits.

Read at Eater NY