PREMIUM MOCKTAILS ARE gracing bar tops at many popular Oklahoma City and Tulsa hangouts, riding the coattails of a cocktail revolution. The quality ingredients, creative recipes, and presentation of these zero-proof cocktails match, or even exceed, that of their alcoholic siblings.
For Oklahoma’s top mixologists, it’s not as simple as a virgin margarita. When alcohol is omitted, extra care is required to balance the flavors. Some rely on zero-proof spirits like Seed Lip, which is distilled from botanicals and takes on a gin-like profile without the sugar, calories, or alcohol. Some are making their own nonalcoholic vermouth, and others look for simple recipe modifications to create carefully crafted concoctions.
“Mocktails have this connotation that they’re really sugary drinks for kids, basically, but that’s not the case anymore,” says Miranda Hodge, a former bartender turned cocktail photographer in Oklahoma City. “We can do a lot better than Shirley Temples, and you’re seeing these drinks really shine right now.”
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