A good cocktail isn’t about how much booze is in the drink, but about how well the drink is balanced, what interesting flavours can come through, the creativity of the serve and, often, a sense of playfulness. Cocktail bars, after all, aren’t awarded accolades for how alcoholic their drinks are.growing over 166 percent from 2017 - 2019
and expected to further develop by 34 percent by 2024. New low or non-alcoholic beers and wines are also on the rise: Lucky Saint, an unfiltered lager with 0.5 percent ABV has become a popular choice in many good bars and pubs. Kombuchas — particularly those made by fermenting high-quality loose leaf teas, like Real’s Royal Flush kombucha, which has become a worthy sparkling wine substitute around the city— can be a great pet-nat alternative.
A good cocktail is one where you cab taste some degree of alcohol
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