The rise of non-alcoholic drinks on bar menus has sparked debate among bartenders about the best term to use. While some embrace 'mocktail' for its simplicity and familiarity, others find the word dismissive and prefer alternatives like 'non-alcoholic cocktails' that emphasize the craft and quality of the drinks. The article explores the various perspectives on the term, highlighting the importance of creating inclusive and celebratory experiences for all guests.
on bar menus is a very positive development, according to the bartenders who design these lists and take these orders. “
and Tipsy Elf in Dallas. “I f’ing hate it,” Recinos said in an email. “I think it takes away from the love and labor of service, as well as the craftiness of bartenders.”For many bartenders, the distaste for “mocktail” comes from the presence of “mock” in the term. “ I actually thought the word was clever at first, but I think it became a buzzword very quickly that didn’t have a lot of meaning behind it,” said Stacie Stewart, the beverage director ofIt’s kind of like ‘mixologist’ in that everyone has an opinion as to what it means,” said H. Joseph Ehrmann, owner ofin San Francisco.
So if bartenders aren’t fans of “mocktail,” which phrase would they like to use instead? Julie Reiner ―in New York City ― said she’s “very happy to see the term replaced by more positive titles like ‘zero-proof’ and ’no-ABV.”in Phoenix, put it, “The term ‘mocktail’ definitely doesn’t sound like it belongs attached to a drink that can cost upwards of $15.”
Mocktails Non-Alcoholic Drinks Bartenders Beverage Industry Inclusivity
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