Worcester Business Journal

10 Worcester Business Journal | September 30, 2019 | wbjournal.com Simple virgin drinks have been replaced by well-craed, non-boozy cocktails, as alcohol consumption declines The rise of non-alcoholic cocktails BY GRANT WELKER Worcester Business Journal News Editor W hen bartenders fix cocktails these days, they're more oen leaving out what used to be the most essen- tial ingredient: the alcohol. In Central Massachusetts and nation- ally, bartenders say they're being more creative at offering non-alcoholic drinks than in the past. Whether a patron is abstaining for health or religious rea- sons, or they're pregnant or a designated driver, bartenders say they don't judge. e options that have always been there might still be possible, like a virgin daiquiri or pina colada; but bartenders – especially those who approach their job with enough of an artform they're sometimes called mixologists – carefully consider how a good cocktail can be made by ways other than simply remov- ing the alcohol. "For me, this is here to be able to provide a great experience for someone for their visit," said Silas Axtell, the bar manager at Worcester's Armsby Abbey. Armsby's non-alcoholic options include a virgin Moscow mule and other liquor-free variations of cocktails like an Irish whiskey and a cucumber-and-mel- on gin. e liquor itself doesn't need to be so essential, he said. "Bartending to me is providing a good experience to someone," Axtell said. Shifting tastes and more acceptance at attitude is repeated beyond Armsby, a Worcester restaurant known for its exclusive beer selection but which added non-alcoholic cocktails to its drink menu in 2016. Shayne Filo, the beverage director for Worcester's Niche Hospitality Group, has found customers wanting non-alcoholic options other than sugary sodas. And lunch business is less likely to include the possibility of enjoying a few beers or glasses of wine. Luke Doherty, the bar manager for sister Hudson establishments Rail Trail Flatbread Co. and Less an Greater an, sees the trend as the result of a cra cocktail movement, which offers more creative options than regular bar standbys. Rail Trail even sees kids ordering non-alcoholic cocktails to enjoy something unique. "We're not in the business of selling cocktails as much as we are a good expe- rience," Doherty said. Bartenders say they work hard to ensure a cocktail still has the right taste and texture even without liquor. It's not as simple as taking out the alcohol and mixing the rest. A Manhattan or a gin drink are some of the hardest to try Silas Axtell, the bar manager at Armsby Abbey in Worcester, is happy to make non- alcoholic cocktails for anyone looking for a booze-free drink. PHOTO/GRANT WELKER F O C U S F O O D & D R I N K I S S U E

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