Give your mocktail a makeover with these no-alcohol distilled spirits Published December 16, 2020 Bookmark
Plan your weekend with our Good Taste newsletter, offering wine advice and reviews, recipes, restaurant news and more. today.
The growing interest in mixed drinks made without alcohol has spawned an array of toxin-free beverages that offer more sophistication than a soft drink, cranberry and soda or Shirley Temple. Commonly called mocktails, non-alcoholic mixed drinks continue to be one of today’s biggest cocktail trends.
Rising interest can be traced to a number of factors, but perhaps most notably the greater awareness of alcohol’s harmful effects. Reducing or eliminating alcohol has been widely suggested as a means to stay healthy during COVID-19. Even before the pandemic, health concerns were resulting in declining alcohol consumption, particularly amongst younger generations. An overriding interest in “wellness” continues to influence much of what we buy
One of Seattle s most impressive chefs embraces grandma food at the Central District brewpub.
By
Allecia Vermillion
12/15/2020 at 8:30am
A tiny kitchen, but a top-notch mask game.
Jason Strattonâthe former executive chef of Spinasse, Mamnoon, and mBar, not to mention a
Top Chef alumâhas found himself a new kitchen. And, perhaps, a surprising one: Stratton is now cooking at Standard Brewing, the small Central District brewery thatâs served casual, but detail-oriented fare ever since owner Justin Gerardy expanded the operation into a proper brewpub a few years back.
Strattonâs about three weeks in; he s still orienting himself, but has begun running some weekend specials, like a lamb sloppy joe and a green gumbo with duck. He expects about half the menu to remain as is. âItâs a pretty cool little program,â he says. âItâs a tiny little kitchen; you feel like youâre in a taco truck.â Thatâs also because Strattonâs