wcw JANUARY 2024
Happy New Year! Check out al the exciting things to do, explore and learn in this issue. Love dining out? Then you'll enjoy our feature on Natalia Levey who owns and manages many restaurants in or area including Palm Avenue Deli, Kojo and Bar Hana (to name a few). It's our Lifelong Learning issue. Learn to make some great mocktails and discover what's goin on in historic preservation in Sarasota.
Happy New Year! Check out al the exciting things to do, explore and learn in this issue. Love dining out? Then you'll enjoy our feature on Natalia Levey who owns and manages many restaurants in or area including Palm Avenue Deli, Kojo and Bar Hana (to name a few). It's our Lifelong Learning issue. Learn to make some great mocktails and discover what's goin on in historic preservation in Sarasota.
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dining in<br />
• E N T E R TA I N I N G •<br />
Colorful, flavorful mocktails to serve<br />
D<br />
Derived from the fusion of “mock” and “cocktails,” mocktails have<br />
carved a unique niche for themselves in the realm of beverages. Mocktails<br />
offer a delightful alternative by crafting complex and flavorful<br />
drinks without the presence of alcohol.<br />
Bartenders and mixologists play a crucial role in shaping the modern mocktail<br />
landscape. Fueled by a desire to push the boundaries of flavor and presentation,<br />
these beverage artisans have taken mocktail creation to new heights.<br />
They draw inspiration from classic cocktail recipes, utilizing their expertise to<br />
replace alcohol with unique combinations of juices, syrups, bitters, herbs, and<br />
spices. This creative experimentation has not only led to exquisite non-alcoholic<br />
alternatives but has also elevated the overall drinking experience for those who<br />
prefer abstaining from alcohol.<br />
lated health risks. Mocktails, often adorned with vibrant colors, intricate garnishes,<br />
and innovative presentations, provide a visually captivating experience. These<br />
visually appealing creations are highly shareable on platforms like Instagram and<br />
TikTok, contributing to their increasing popularity among younger generations<br />
who value experiences that are both tasteful and visually appealing.<br />
Restaurants, bars and hotels have played a pivotal role in shaping the mocktail<br />
culture by recognizing the demand for sophisticated non-alcoholic options. These<br />
establishments have evolved from merely offering generic soft drinks to curating<br />
dedicated mocktail menus.<br />
Recognizing the importance of catering to a diverse customer base, they have<br />
embraced mocktails as a means to enhance the overall dining and social experience.<br />
By infusing creativity into the art of crafting non-alcoholic beverages, these<br />
venues have succeeded in making mocktails a focal point of their offerings.<br />
Here are some cocktails from several hotels.<br />
From Andaz West Hollywood:<br />
· 1/4 cup blueberries<br />
In a cocktail shaker, muddle<br />
the blueberries, rosemary, honey,<br />
and lemon juice until the<br />
blueberries have released their<br />
juices. Add ice to the shaker<br />
and shake until well combined.<br />
Strain the mixture into a glass<br />
filled with ice. Pour in the club<br />
soda and mineral water, and<br />
gently stir to combine. Garnish<br />
with additional blueberries and<br />
a sprig of rosemary, if desired.<br />
From The Elms Hotel<br />
& Spa:<br />
Add cucumber and simple<br />
syrup into a cocktail<br />
shaker (or mason jar).<br />
Muddle the two ingredients<br />
together to mash<br />
the cucumber. Add lime<br />
juice to the shaker. Cover<br />
and shake vigorously,<br />
until frothy. Pour over ice<br />
and top with club soda.<br />
j Rosemary Blueberry Fizz<br />
· 1 sprig of fresh rosemary<br />
· 1 tbsp honey<br />
· 1/2 oz freshly squeezed<br />
lemon juice<br />
· 4 oz club soda<br />
· 2 oz mineral water<br />
· 1.5 oz club soda<br />
· 4-5 slices of<br />
muddled cucumber<br />
· 1 oz fresh lime juice<br />
· 1 oz simple syrup<br />
Rosemary Blueberry Fizz j<br />
j Virgin Cucumber Gimlet<br />
Virgin Cucumber Gimlet j<br />
From Hyatt Regency<br />
Aruba Resort Spa<br />
and Casino:<br />
· 1 oz Raspberry Mix<br />
· 1 oz Lemonade Mix<br />
· 6 oz Non- Alcoholic<br />
beer<br />
· Raspberry and Mint<br />
Leaves<br />
Add Raspberry Mix and<br />
Lemonade Mix into a<br />
shaker then shake for 5-8<br />
seconds. Top off with the<br />
non-alcoholic beer and<br />
garnish with raspberries<br />
and mint leaves.<br />
From Hotel Barriere<br />
Le Carl Gustaf:<br />
· 2 oz Seedlip Garden<br />
non-alcoholic spirit*<br />
· 1 oz fresh lemon juice<br />
· .2 oz simple syrup<br />
· 10 fresh mint leaves<br />
· 3 cucumber slices<br />
· 5 basil leaves<br />
Mocktails have gained popularity as a viable alternative to alcoholic beverages<br />
due to their lower calorie content, reduced sugar levels, and absence of alcohol-rej<br />
Sparkling Lemon Rasp<br />
Sparkling Lemon Rasp j<br />
j Eastside Garden<br />
Eastside Garden j<br />
Pour all ingredients into a mixing<br />
glass, add ice cubes and shake well.<br />
Strain and pour into a coupette<br />
glass and garnish with two basil<br />
leaves. *Seedlip is a company that<br />
makes non-alcoholic spirits, offering<br />
three expressions that are sugar<br />
free, calories free and allergen<br />
friendly. Seedlip Garden is a floral<br />
blend of peas and hay, with traditional<br />
herb distillates in celebration of the English countryside.<br />
Top notes are of peas and hay with a complex herbal base character<br />
of spearmint, rosemary and thyme.<br />
30 WEST COAST WOMAN <strong>JANUARY</strong> <strong>2024</strong>
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