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Globe and Mail
an hour ago
- Globe and Mail
Mocktails catch up to their booze-filled counterparts on restaurant menus
Six guests enjoy a languid dinner in a charming circa-1600s building in Quebec City. Here, at the two-Michelin-starred restaurant Tanière³, small plates of venison tartare with smoked potato chips are served with a cocktail called Bog and Labrador. Most of the guests get the drink made with Canadian Club, homemade Labrador tea liqueur, L'Arme Secrète vermouth and a hint of blueberry. But one guest receives the same drink, instead made from non-alcoholic HP Juniper whisky and NOA red vermouth, Labrador tea syrup and blueberry. It's one of the most generous acts of hospitality I've ever seen. Up until a few years ago, non-drinkers were made to feel other than, especially at high-end restaurants where the wine cards were often snatched from the table with a sniff. Yet here, all guests were seamlessly included. With the low- and non-alcoholic sector now a US$13-billion global industry (with Canadians among its top consumers), restaurants around the world are embracing booze-free diners, proving that fine dining needn't be limited to fine wines. Flexing creativity with their non-alcoholic beverages, the alcohol-free, one-Michelin-starred restaurant Idam in Doha serves a persimmon, melon and espresso mocktail smoked with star anise, to go with a vanilla ice cream and pecan dessert. At the three-Michelin-starred Geranium in Copenhagen, there's a drink made from green apples, fennel and sweet woodruff from the garden. At Hisa Franko in Kobarid, Slovenia, chef Ana Ros's three-Michelin-starred restaurant makes Pine Booch: Fermented with natural sugars from the local Pituralka pear, the drink boasts a unique balsamic flavour that comes from pine needles harvested from the forests behind the restaurant. And Andrea Carlson's one-Michelin-starred Burdock & Co in Vancouver just announced their latest tasting menu with non-alcoholic pairings, including a fig and rhubarb koji (a type of mould on rice used in fermentation) cocktail served with a Hokkaido scallop crudo with fresh begonia flowers. 'Restaurants that don't have a comprehensive non-alcohol program are now leaving money on the table,' says Kurtis Kolt, a Vancouver-based wine consultant. 'You can't put the genie back in the bottle.' Kolt is the founder of Free Spirit project, which hosts booze-free pop-ups and events such as non-alcoholic wine, beer and cocktail tastings featuring dozens of vendors. He says the question he is asked most often at his events is, 'Why doesn't Gen Z drink?' No alcohol, no problem: Four zero-proof cocktail recipes to try at home There are plenty of reasons why a growing number of people of all generations are drinking less or not at all. Industry research shows that millennials and Gen Z consumers are looking for even more alcohol-free alternatives, driven by factors such as diet, legal cannabis consumption, cost and awareness around alcohol's impact on overall health. 'Plus, they grew up in a time when taking care of yourself is more a part of the zeitgeist,' says Kolt. While seemingly simple, making a restaurant-worthy mocktail isn't easy. 'Our mocktails are like liquid food,' says chef Moeen Abuzaid of Toronto's Arbequina, who along with his wife and co-owner, Asma Syed, decided not to serve alcohol at the Roncesvalles neighbourhood restaurant, to align with their Muslim values. Instead, they thoughtfully create drinks to pair with their elevated Arabic cuisine (think: freshly baked za'atar buns with house labneh, and Muhammara steak tartare). For their Lychee Pink cocktail, for example, making the base alone is a three-day process. They peel fresh lychees then infuse them with a strawberry consommé they've made by cooking down fresh berries and straining them. They then vacuum seal the juice with the lychees, along with organic agave syrup and toasted pink peppercorns, letting the mixture steep. Finally they filter it before shaking it up with white cranberry juice. Abuzaid says the cocktail goes particularly well with the likewise bold flavours of their Angus short ribs, which are cooked down with cinnamon, coriander, chili, date molasses and tamarind. 'When your mocktails change, the flavours of your food changes,' says chef Abuzaid. Other mocktails on the menu range from the Peach Blossom (white peach, sumac, orange blossom) to the Red Ruby (grapefruit, thyme, rose, hibiscus). There are also sodas such as Salaam Cola and de-alcoholized wines. For me, tucking into plates of the chef's savoury manti and chicken shish while drinking a simple pomegranate lime mocktail tasted just right, the spritzy freshness of the drink allowing the aromatics to shine. 'One of our challenges is getting guests comfortable with the idea of having mocktails to start the meal then moving on to de-alcoholized wine,' says Abuzaid. 'You can have a group that has no idea what wine even tastes like, and we're exposing them to a whole new world.' Others don't need convincing. 'Just yesterday we had a guest who drinks regular wine but was so excited to try the de-alcoholized wine that he drank an entire bottle of our Chilean chardonnay.' Arbequina's cocktails run from $13 to $16, though at most restaurants non-alcoholic cocktails often cost the same as standard cocktails (around $20). That's because many of the fresh bases and zero-alcohol 'liquors' are often as expensive as those found in traditional cocktails. For instance, at the LCBO a 700 ml bottle of Seedlip Grove Non-Alcoholic Spirit costs $45. 'We've definitely seen a steady and noticeable increase in demand for non-alcoholic cocktails over the past three years,' says Joey Simons, CEO of the Montreal-based restaurant group estiatorio Milos, which has 13 restaurants around the globe from Athens to Singapore. 'While there has always been a need to cater to different preferences – due to personal taste, pregnancy or health concerns – we started to see a more pronounced uptick around 2021 after the pandemic.' He says non-alcoholic options are no longer a niche request: 'It's now a key part of our beverage program.' Simons says a good restaurant should offer the full spectrum of preferences without compromising on quality or experience. 'We've made a conscious investment in our non-alcoholic program, both in terms of ingredients and empowering our bartenders to be creative.' They use the same obsessively sourced ingredients found on all Milos menus, such as honey from Kythira, Greece, and fresh citrus blossoms. 'We'd estimate that about 10 to 15 per cent of guests will opt for a non-alcoholic option at some point during their dining experience,' he says. 'Some remain entirely non-alcoholic throughout their visit, while others may start with a zero-proof cocktail before transitioning to wine or spirits with dinner. The proof of concept is absolutely there.'
Cision Canada
3 hours ago
- Cision Canada
CIGA design Sets Sail with Blue Planet II • Atlantic
The Atlantic Lives Within, Driving Forward the Spirit of Discovery and Connection The Legacy of the Atlantic, Captured in a Timepiece HONG KONG, June 18, 2025 /CNW/ -- The Atlantic Ocean has long symbolized courage, ambition, and the pursuit of the unknown. It catalyzed the Age of Discovery, challenging explorers to cross uncharted waters and forever changing history. Dissolving boundaries and connecting Europe, Africa, and the Americas, cultures met, ideas flowed, and countless souls pursued freedom. In June 2025, CIGA design , an independent GPHG Award-winning brand, honors this spirit with the Blue Planet II • Atlantic, a timepiece that embodies the Atlantic's enduring legacy. Crafting the Legacy The Blue Planet II • Atlantic features CIGA design's award-winning Asynchronous-Follow Movement Technology, inspired by ancient sundials and honored by the GPHG. A single compass hand indicates both hours and minutes, gliding across a dynamic minute dial and a stationary hour ring. With every 30° movement of the hour gear, the minute dial rotates 390°, creating a unique and intuitive expression of time in harmony with the globe's rhythm and ocean currents. Beneath a curved sapphire crystal, the CNC-engraved dial unfolds the vast contours of the Atlantic, intricately capturing the essence of diverse landscapes. From the rugged Rocky Mountains to the towering Andes, the deep Gulf of Mexico to the sun-drenched Mediterranean, each engraving reflects the distinct identity of its region. As night falls, luminous markers glisten like moonlight on the ocean's surface, while a refined strap offers effortless comfort, ensuring every journey is a seamless experience. A Story of Discovery, Connection, and Freedom The Blue Planet II • Atlantic is a living emblem of discovery, connection, and freedom. Discovery: The Atlantic inspired explorers to venture into the unknown, shaping the Age of Discovery and transforming human understanding. Connection: For centuries, the Atlantic has been a bridge between continents, uniting cultures and shaping global trade and identity. Freedom: The Atlantic represents a journey of liberation—where new beginnings are forged, and the spirit of resilience and hope endures. The Basics Case Size: 46mm (excluding crown) Watch Length: 220mm Case Thickness: 17.05mm Crown: 6.0mm diameter, CNC grooved Strap Width: 22.0mm Strap Material: Fluororubber Glass: Sapphire glass Water Resistance: 3ATM Movement: Self-developed automatic Caliber CD-04-E featuring CIGA design's Asynchronous-follow Technology, operating at 21,600 vph with a 40-hour power reserve and an accuracy of -15/+30 seconds per day. Pricing ： Steel: $1,199 Titanium Alloy：$1,399 Pre-Launch Special: Steel: $1,049 Titanium Alloy：$1,249 June 10th - June 24th Availability: Now available on the CIGA design official website and Amazon About Brand As a trailblazer in watch design and a recipient of the prestigious GPHG award, CIGA design has earned its place on the global stage of fine watchmaking. Driven by the proposition of "Stand Out, By Design," the brand is committed to originality, breaking through traditional boundaries to create designs that embody the spirit of the times and express the wearer's unique individuality.
CTV News
10 hours ago
- CTV News
Tourist destinations in southern Alberta hoping attention on G7 Leaders' Summit will rub off
With the G7 Leaders' Summit offering eyes around the world a glimpse into the Rocky Mountains, tourist destinations are hoping to capitalize. With the G7 Leaders' Summit putting a spotlight on Kananaskis, eyes around the world are getting a glimpse into the Rocky Mountains. Tourist destinations are hoping to capitalize on that. While focused on Kananaskis and nearby Banff, places south are hoping to see a long-term tourism boost with many attracted to the national parks in the Rocky Mountains. The Calgary Chamber of Commerce says the summit could generate around $240 million for Alberta's economy. Those in Waterton Lakes National Park say they're already coming off one of the busiest weekends in June on record because of the G7 summit. With the G7 Leaders' Summit offering eyes around the world a glimpse into the Rocky Mountains, tourist destinations are hoping to capitalize. With the G7 Leaders' Summit offering eyes around the world a glimpse into the Rocky Mountains, tourist destinations are hoping to capitalize. 'It's going to be amazing for Alberta,' said Shameer Suleman, Waterton Chamber of Commerce president. 'For us, we're very lucky and we take it for granted sometimes when we look out our windows and see these beautiful, majestic mountains, but I think it's going to be amazing for the rest of the world to be able to see everything Alberta and Canada has to offer.' The G7 Leaders' Summit wraps up Tuesday night.
