NON-PLUS Mocktails are making colorful, flavorful moves up area bar menus. By Agata Pope˛da Mocktails may seem like the younger siblings of cocktails. Nonalcoholic cocktail recipes have been traded in bartender’s guides since the mid1800s, but these were afterthoughts. They are often still sentenced to stay on the bottom of the menu—if listed at all. That said, mocktails are becoming a bigger part of bar culture, and every bartender boasts of the best one in the county. A sign of the growing nonalcoholic prominence is in the creative touches awarded by some mixologists. Jacks Monterey in Portola Hotel and Spa offers perhaps the longest list: ginger peach iced tea, rosemary blush, mango mule, watermelon agua fresca or a raspberry basil lemonade. Some of them are menu staples. Elsewhere the menus may be brief, but there are some enjoyable finds. At the venerable Sardine Factory in Monterey, bartenders accustomed to stirring classic martinis are willing to innovate. The Pom-Berry Spark competes for attention with a strawberry mojito. The spritz might win because of its rich consistency and cherryorange sweetness. At the hot upscale Mexican restaurant Alejandro’s in Monterey, one can decide between a pineapple mule, with pineapple gomme, or the cleverly-styled nohito of lime, mint and agave. Just a few steps from there, Stokes Adobe serves not only mocktails, but also nonalcoholic sparkling wine—a treat for those celebrating without spirits. Just steps from Stokes Adobe, Cella Restaurant and Bar takes a refreshing approach. The Tiebreaker is a light, pleasant drink based on coconut water. Ginger Mist carries a double zing, thanks to apple cider vinegar. A surprising mocktail menu can be found at Louie Linguini’s on Cannery Row in Monterey, where they serve nonalcoholic margaritas and piña coladas with a killer ocean view that doesn’t blur as you imbibe. Nearby Schooners in the Monterey Plaza Hotel & Spa has a “ritual zero proof” and promises that “the bar team is happy to create mocktails from our signature cocktail menu utilizing nonalcoholic spirits.” Montrio in Monterey offers an original menu with the Day Cara Cara, which is crafted from cara cara orange and housemade cumin marmalade. There is also a blood orange shrub—no alcohol and no blood—or a grapefruit shrub, as well as a clever play called Passionate Life, made with passionfruit. The dedicated cocktail destination Pearl Hour, where many shrubs and tinctures are made in house and the herbs harvested from the patio out 42 THE BEST OF MONTEREY BAY ® EAT + DRINK 2024-2025 Sea Root Louie Linguini’s mocktails.indd 1 4/18/24 4:09 PM
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