There once was a time when juice was only considered a chaser to vodka, and soda an overly sweet alternative to the good stuff (a.k.a. booze).
Thankfully, for those of us still recovering from the weekend, that’s not the case anymore. Instead, chefs and bartenders are raising the bar for the mocktail. You’ll see what we mean when you stop by these forward-thinking restaurants:
Posana, Asheville, North Carolina
Peter Pollay, the chef and owner of Posana, has been tinkering with his own sodas and syrups for the past three years, so naturally he’s using the fruits of that labor in mocktails. Kefir soda and a bit of egg white adds foamy effervescence to the Kefir Fizz, and the Beet Tonic Spritzer whirs beet, lemon and ginger with simple syrup for an earthy pick-me-up.