In 2022, 19% of adults in the U.S. said they were participating in Dry January, up from 13% the previous year, according to a survey.
When diners make their way to Esmé, a Michelin-starred Chicago restaurant known for its fanciful tasting menu, they have the option of pairing their food with an equally fanciful array of cocktails.
Alternatives include the Faux|groni, a sober-minded take on the classic Negroni cocktail. The drink is featured on the menu at Brother Wolf, a bar in Knoxville, Tenn. It “would fool a seasoned Negroni drinker,” says co-owner and co-operator Jessica King. In Dallas, a number of bars and restaurants that are part of what’s known as the Margarita Mile have a bevy of boozeless options. Some are inspired by the familiar tequila-based cocktail, such as the Hibiscus Mockarita, made with hibiscus syrup and lime juice, offered at both Joe Leo and the Rustic, two establishments under the same ownership.
At Alice, a New York City Italian seafood restaurant, the nonalcoholic drinks run $17 and up. Managing partner Waél Deek says it’s partly because some specialty ingredients, such as the faux versions of spirits flooding the market , aren’t necessarily cheap. But it’s also because the drinks can be so labor intensive: It’s no easy task replicating the taste and texture of an alcoholic sip, he says.
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