Non-alcoholic drinks are springing up at bars nationwide. Here’s how to bring the trend home.
The answer is that it’s not actually about your bar. Instead, stock your kitchen. “Treat a non-alcoholic drink like a dish,” says Sean Umstead of the upcoming Kingfisher in Durham, North Carolina. “Consider basic components—sweet, sour, bitter, salty, and umami.” Jake Soffes of Hudson Hill in Denver concurs: The rules of balance for cocktails apply for non-alcoholic drinks, too—look for an acidic backbone, some sweetness to soften it, and bitterness, which Soffes says provides “the difference between a good drink and a great one.”
For tanginess, bartender Gaby Mlynarczyk, author of Clean & Dirty Drinking, reaches for vinegar: Japanese pickled plum vinegar, red or white verjus, and balsamic are salty, tart, and rich, respectively. “Even in tiny amounts, vinegar adds complexity,” she says. And a pinch of salt, she says, ties everything together.
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Esta historia es de la edición January 2019 de Food & Wine.
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