Max Pogacar, the beverage director of Burlington, Vermont's honeyroad, notes that he’s a big fan of nonalcoholic spirits, "They create new flavor dimensions, which is essential for creative cocktails. This allows us to cater to a diverse clientele and the growing non-drinker market. Combining them with alcohol means we can expand the flavor palette further, making drinks that are both unique and delicious."
A common sentiment among bartenders is that nonalcoholic spirits are not just substitutes but essential components in modern mixology. "These spirits can impart layers of complexity and flavor that elevate a cocktail, giving those who may want to choose alcohol-free an option that feels premium and sophisticated. It's a culinary evolution," says Pogacar.
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