Mocktails are trending as beverage options, as consumers look for the same premium ingredients and fresh flavors in nonalcoholic drinks as they do in craft cocktails.
Jim Hoban, chef at Four Corners Tavern Group in Chicago, serves this soothing tea in late afternoon and early evening.
The recipe for shrubs—mixtures of fruit, sugar and vinegar—dates back to colonial times.
This kale drink is sweetened with fruit and honey and spiked with ginger.