Spartanburg bartenders share drinks so tasty, you received’t miss the alcohol

Think about a romantic night in town, what does it embody? A scrumptious meal, for positive, music, and possibly a number of cocktails on the bar … or possibly not.

If you wish to hold the momentum of a profitable Dry January going, however miss outdated night-out traditions, or simply don’t need to drink for one among a plethora of different causes, there are bartenders in Spartanburg who may help you add somewhat pizzazz to your meal with their specialty non-alcoholic cocktails, a.okay.a. mocktails.

4 Spartanburg mixology consultants shared mocktails from their menus so good that you simply received’t miss the alcohol.

The Kennedy

Bartender supervisor Tracy Harris of the Kennedy exhibits make mocktails. This can be a Rosemary Blueberry Smash which is manufactured from contemporary lemon, agave and rosemary easy syrup, left, with a Virgin Paloma which is agave, lime and grapefruit juice.

The Kennedy (221 E. Kennedy Road) mixes drinks at their Artwork Deco-style bar to go along with upscale Southern and new American delicacies.

The restaurant has three mocktails: a lavender lemonade, a virgin Paloma and their Rosemary Blueberry Smash.

“My favourite’s the blueberry smash. It is my son’s favourite too, children get pleasure from it,” mentioned supervisor Tracy Harris. “It is refreshing; the blueberries are good, and it isn’t too heavy due to the lemon juice.”

Tea Star Cafe

Thai restaurant and tea bar Tea Star Cafe (351 E. Henry Road) is formally including three mocktails to their menu subsequent week.

Joe DesLauriers, who works behind the restaurant’s conventional and tea bars, mentioned they hope the brand new under-21-friendly will draw in additional of the native faculty college students. Two of the brand new menu objects can be a virgin mango mojito and a peaflower mock margarita.

Tea Star Cafe's bartender Joe DesLauriers mixes drinks for mocktails (including a Mango Mojito and Pea flower Margarita) at the cafe on E. Henry Street  in Spartanburg, Monday, January 31, 2022.

Tea Star Cafe’s bartender Joe DesLauriers mixes drinks for mocktails (together with a Mango Mojito and Pea flower Margarita) on the cafe on E. Henry Road in Spartanburg, Monday, January 31, 2022.

“The purple is pure, it will get it from the peaflower itself,” DesLauriers mentioned of the margarita. “The longer it steeps, the extra purple it will get. And should you add somewhat squeeze of lemon, it turns somewhat extra vibrant colour.”

DesLauriers prompt pairing the mojito with their pineapple fried rice and the margarita with one among their curries.

Cribbs Kitchen

Cribbs Kitchen (226B W. Predominant Road) serves up locally-inspired drinks alongside steaks, salads, burgers and different informal American fare.

Bartender Jesse Meredith of the Cribbs Kitchen in downtown Spaetanburg shows how to make mocktails.  Mocktails: Sweet as peaches which is white tea, lemon juice, peach puree and simple syrup, center, Coco haze cold brew which is hazelnut cold brew, coconut creme and vanilla turmeric, next is a Raspberry Push Pop made of Raspberry syrup, lemon juice, coconut creme and club soda.

Bartender Jesse Meredith of the Cribbs Kitchen in downtown Spaetanburg exhibits make mocktails. Mocktails: Candy as peaches which is white tea, lemon juice, peach puree and easy syrup, heart, Coco haze chilly brew which is hazelnut chilly brew, coconut creme and vanilla turmeric, subsequent is a Raspberry Push Pop manufactured from Raspberry syrup, lemon juice, coconut creme and membership soda.

The restaurant gives three mocktails: the Raspberry Push Pop, made with a housemade raspberry discount, lemon juice, coconut cream and soda, the Candy as Peaches, a white tea based mostly drink with peach puree, and the Coco Haze Chilly Brew, made with hazelnut chilly brew from Little River Roasting Co. and a housemade vanilla turmeric syrup.

“The Raspberry Push Pop actually tastes like a raspberry push pop,” mentioned bartender Jesse Meredith.

Bonus: the DIY mocktail

With somewhat preparation, it’s simple to make mocktails at house with substances discovered at any grocery retailer.

Owner Clay McDonough of 'the drink machine' talks about making mocktails.

Proprietor Clay McDonough of ‘the drink machine’ talks about making mocktails.

Clay McDonough of the.drink.machine gives a mocktail known as The Tart Garfunkel in his refurbished Cushman Truckster, in addition to customized cocktails, beer, wine, and kombucha on the non-public occasions the cart is employed for.

Extra: Spartanburg Eats: New cellular bartender talks craft cocktails. Eggs Up Grill to increase.

“I like for (my mocktails) to face as much as an precise cocktail, and for anyone to really feel like they’re getting that very same depth of taste and the identical creativity,” McDonough mentioned.

If an evening in is extra your velocity, order some takeout or supply out of your favourite restaurant, and provides this recipe from McDonough a attempt:

The Tart Garfunkel

  1. muddle cherry with a dusting of grated cinnamon in a double quaint glass

  2. add reasonable ice

  3. twist orange & lemon peels and rim glass with each – toss em in for good measure

  4. pour in cherry juice, orange juice, kombucha & easy syrup and provides them a stir (don’t shake these individually, belief me)

  5. high with heavy cream

  6. garnish with rosemary & crystalized ginger

McDonough famous that the mocktail is nice for making in batches. For those who select to go this route, don’t add the cream to the batch; it’s used as a of completion. Hold any leftovers in a sealed glass container or keg and shake gently earlier than pouring.

Samantha Swann covers meals and eating places in Spartanburg County. She is a College of South Carolina Upstate and Greenville Technical Faculty alumna. Contact her along with your burning restaurant questions, recipes, and new dinner specials at [email protected] or on Instagram at @sameatsspartanburg.

This text initially appeared on Herald-Journal: Spartanburg bartenders share their finest alcohol-free drink recipes