Zero-proof cocktails rise in demand during January, when New Year’s resolutions often include giving up or cutting back on alcohol. The five on-trend mocktails featured here are as well balanced and flavorful as their boozy counterparts.
Lemon and grapefruit—two winter citrus flavors—are paired with cinnamon, pear syrup and soda water for this zero-proof drink served at the rooftop bar at the Thompson Nashville Hotel.
Going beyond typical plant-forward recipes, R&D Chef Sarah Bodner introduces new ideas that can be replicated all year, not just at special Earth Day events.
The summit, which is part of the USDA’s and Action for Healthy Kids’ Healthy Meals Incentives, allowed operators from small and rural districts to connect and find ways to improve their programs.