By Terry Trucco
Yuzu-Raspberry Thyme Sparkling Lemonade is this weekend’s drink. It’s a sweet/tart mash-up that’s tasty and alcohol-free, but first an explainer.
Not so long ago an intriguing zero-proof drink was as likely to be served at a hotel bar as a hot fudge sundae. We know. We drank a lot of Shirley Temples when we were pregnant.
But increasingly alcohol-free drinks have leapt past snoozey staples like ginger ale and club soda with lime and muscled onto the cocktail menu brandishing A-list ingredients, stylish glassware and, no surprise, champagne prices (hold the champagne).
Not everyone wants to drink alcohol at a bar or with a meal, especially lunch, says Joe Jackson, corporate director food and beverage at Hyatt. “We try to have at least three zero-proof drinks each season.”