![]() ![]() ![]() While the style of this cozy, speakeasy-esque spot is to bring your own spirits, you can also partake of a variety of mocktails. With reservations booked far in advance and an experiential approach to the art of cocktails, Barlette welcomes all sorts of curious drink experts. Barletteīarlette is Brookline’s most exclusive (and only) BYOB bar-that’s right you supply the booze (if you choose), and the Barlette team supplies the mixers, garnishes, snacks, and ambience. It tastes like a smoky old fashioned but with no alcohol.” Other popular spirit-free favorites at Backbar include a spicy, tart pomegranate ginger beer concoction and a smoky bourbon negroni, the Magic Man, made with non-alcoholic vermouth and bitter amaro.ħ Sanborn Ct., Union Square, Somerville,. “Currently on our comic book menu we have a Wolverine cocktail. “Usually are on the menu, but occasionally it’s just a verbal offering,” Treadway says. Owner Sam Treadway (who also teaches the in-house cocktail-making classes) does not shy away from themed menus nor non-alcoholic libations. Think serious cocktails made by a cat- and Star Wars-loving staff, with décor to match. Courtesy photo BackbarĪ Somerville favorite, Backbar features whimsically fun drink creations behind an unassuming door tucked alongside a back parking lot. For restaurants that can’t afford a license, and for drinkers looking to save a buck (or avoid a hangover), there’s an increasing demand for spirit-free beverages.īackbar’s Wolverine mocktail. Even though drinking culture in the city is alive and well, it can cost new restaurants in Massachusetts hundreds of thousands of dollars to purchase a liquor license on the open market-and $18 cocktails can rack up a bill from a night out easily. “We actually look forward to doing them due to it stretching our creativity more.” Bartenders can use non-alcoholic spirits as the base, such as those made by popular brands Seedlip and Lyre’s, or opt for simpler choices such as different juices, water, or tea.įrom speakeasies and rum runners in Prohibition-era Boston to the classic Lansdowne sports-centric drinking culture to the more recent renaissance of serious cocktail bars livening up Boston’s nightlife, it’s clear that the city of Boston has an ever-changing relationship with alcohol. “With mocktails, you don’t have the structural background, and you have to be more creative in your use of flavors.” Cibrian says. The biggest difference between making a cocktail and a mocktail is not the alcohol (or lack thereof) but the flavor of the base, says Roberto Cibrian, general manager at Fort Point cocktail destination Drink. An increased interest in spirit-free drinks as creative as traditional cocktails has taken hold of the restaurant and bar scene in Boston and other cities alike.ĭon’t be embarrassed to order an alcohol-free mixed drink-for many bartenders, it’s not a nuisance and may even be a fun challenge. It’s no secret that labels like “mocktails” and “zero-proof” are populating the bottom of drink menus everywhere these days. Café Sauvage’s hibiscus sunrise mocktail. ![]()
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