Unless you’ve been living under an especially sozzled rock, you likely know that demand for zero-proof cocktails has soared—sales of nonalcoholic drinks in the U.S. surged 20.6% in 2022, according to Nielsen IQ—and most bars and restaurants have added creative non-alcoholic drinks to their repertoires.
At Thompson Savannah, head bartender Ryan O’Neil developed this vegetal and vividly hued NA offering to accommodate the hotel’s guests who might like to drink their veggies.
“I want to make sure non-drinkers have an equally interesting, fun and seasonal option,” O’Neil says of this spring-y drink, which features carrot-orange juice and a boozeless agave distillate—one of the growing ranks of non-alcoholic bottles lining the shelves. The result is a savory and sophisticated sipper.
Bunny in a Top Hat
Courtesy Ryan O’Neil, Head Bartender, Thompson Savannah, Savannah, GA
Ingredients
Instructions
Combine all ingredients in a wine glass, ending with tonic water, then add ice. Garnish with dehydrated orange wheel and sage leaf.
For an alcoholic version, O’Neil suggests using an equal amount of regular tequila—or, better yet, mezcal—in place of the zeroproof version.
For a spicy riff, substitute a half-ounce of jalapeño-infused agave for the citrus tonic, and 1 ½ ounces of mezcal for the zero-proof tequila. Garnish with a dehydrated orange wheel and a crosscut piece of jalapeño.
This article originally appeared in the April 2023 issue of Wine Enthusiast magazine. Click here to subscribe today!
Last Updated: June 5, 2023
