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Over the past few years, there has been an explosion in non-alcoholic drinks on menus across the Valley in Scottsdale & Phoenix, offering spirited–but not spirited–combinations of flavors, textures, and garnishes once pretty much solely limited to traditional cocktail options. Here are some well-worth sipping on all summer long:
32 Shea
This trendy café and restaurant–complete with a secret garden-style patio that warmly welcomes pups–now has four mocktails on its menu, each focused on marrying fresh fruit juices with herbs, cooling vegetables and a kiss of soda water or ginger beer for added zing. Guest favorites include the Rosemary Hussey, which brings together rosemary-infused simple syrup with lime juice and soda water, and the Nashville Nectar, a dizzyingly delicious combination of vine-ripened summer strawberries, which are muddled to order, as well as citrus juice, and ginger beer.
Fairmont Scottsdale Princess
Now through Labor Day, the Scottsdale Princess is celebrating “Summer at the Princess” with a resort-wide summer camp theme across all of its public spaces as well as weekly fireworks, dive-in movies, fishing derbies, interactive games, crafts, and a full menu of mocktails available at each of its six sparkling pools. Of note is the Garden Party, which highlights Seedlip Garden 108, a non-alcoholic distilled spirit made with peas and a slew of herbs including rosemary, thyme and spearmint. It is paired with syrup that has been enhanced by almonds, which ramps up the sweetness, as well as lemon juice for acid, Fee Bros Celery Bitters for balance, and Fever Tree Elderflower Tonic for herbal effervescence.
Marcellino Ristorante
The Italian fine dining icon in the heart of Old Town Scottsdale now features two seasonal N.A. cocktails in the Rosemary Mint Lemonade and the Mango Hibiscus Spritz. The lemonade certainly has its share of freshly juiced citrus, but also rosemary from chef Marcellino Verzino’s personal garden, mint, house-made syrup, and Panna Italian spring water, while the Mango Spritz is a tropical vacation in a glass with hibiscus syrup, mango nectar, and Fever Tree Club Soda.
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Sicilian Butcher
Among this ever-expanding brand’s mocktail options is a stunning aperitif, which is traditionally a spirit-infused beverage served before a meal to stimulate the senses and prepare the tastebuds for the culinary journey ahead, in the NA Pimm’s Cup. It substitutes the traditional gin-based liqueur in the build with Giffard Aperitivo, which has Campari-like notes of bitter orange, gentian root, and spice. It makes for a dreamy pairing with the rest of the ingredients, which include honey, strawberries, and lemon juice, as well as a garnishment of mint and cucumber for aromatics.
Maple & Ash
Each of Maple & Ash’s five mocktails are made with premium non-alcoholic liquor alternatives, curated to assimilate the flavors of traditional cocktails. The Like a Virgin and Lavendar & Luxury offerings, for example, feature CleanCo alcohol alternatives. Like a Virgin boasts Clean T tequila alternative, which is sugar-free with notes of blue agave and sweet melon. It is paired with orange oil, lime, jalapeño and zesty Tajin, giving a margarita vibe. Lavender & Luxury is more like an upscale martini with lychee, lavender, lemon juice, and either Clean T gin or vodka alternative, topped with a luscious foam. Broken Promises is another banger, shining a light on Bittermilk No. 6 Oaxacan Old Fashioned cocktail mixer, which is made with Mexican chilies, cocoa nibs, and spices. It is paired with a botanical alternative to alcohol with notes of Bergamot oranges and a non-alcoholic white vermouth.
Sanctuary Camelback Mountain
The Paradise Valley resort was an early adopter of non-alcoholic options at its eateries, iconic Jade Bar, and across its pool and spa spaces. For the summer, the crowd favorite is the Blackberry Basil Smash. Inspired by the colorful and bountiful flavors of a summer garden, it combines sweet, juicy muddled blackberries with the earthy, herbaceous notes of fresh basil as well as ginger-infused syrup made in house, and jalapeños for heat. It is finished with lemon juice, which enhances the sensationally sweet spice.
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UnderTow
The sky is the limit when it comes to non-alcoholic offerings at both UnderTow’s Phoenix and Gilbert locations. The experiential bar has a staff of professional mixologist that are so well-trained that they can make virtually anything on the fly sans spirits based on guest preferences. Of course, there are pre-developed options on the menu as well, with one of the most intriguing in Anchors Up. It features both non-alcoholic takes on Jamaican run and Londin gin made from a variety of teas. They are combined with chartreuse, strawberry, coconut, ancho chili, lemon, and pineapple for the ultimate in tiki-style indulgence. Check out our latest podcast with Undertow!
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Platform 18
Like UnderTow, the team at Platform 18 are also masterful mixologists who may very well just ask the guest’s favorite flavors and create something custom to their personal tastes. However, there is a mocktail on the current menu called Eliza’s Hymns that especially pleasant and perfectly layered with an array of gorgeous flavors. A wild recipe that works on a wow level, it features red mango tea as well as the bar’s own house N.A. London-style dry gin and N.A. Aperol-style spirit. The medley of complex ingredients are paired with Makrut lime, spiced pineapple, ginger, watermelon puree, beets, lemon, and yuzu. The kicker: it is served with a guava-infused shortbread cookie on the side for added visual, aromatic, and palate appeal.
written by: alison bailin batz | photo courtesy of the restaurants & bars