{"id":47094,"date":"2023-01-12T12:40:44","date_gmt":"2023-01-12T12:40:44","guid":{"rendered":"https:\/\/www.omio.co.uk\/window-seat\/discover-en-gb-2\/the-best-mocktail-bars-in-the-world\/"},"modified":"2023-01-13T09:33:30","modified_gmt":"2023-01-13T09:33:30","slug":"the-best-mocktail-bars-in-the-world","status":"publish","type":"post","link":"https:\/\/www.omio.co.uk\/window-seat\/en-gb\/food-drink-en-gb\/bars-uk\/the-best-mocktail-bars-in-the-world\/","title":{"rendered":"The Best Mocktail Bars in the World"},"content":{"rendered":"\n

It\u2019s a cold Wednesday night in B<\/a>e<\/a>rlin\u2019s<\/a> Schoenberg district. The streets appear empty although the odd cyclist and car passes by on Goltzstrasse. Inside the dimly lit interior of Bonvivant Bistro, a small group of patrons are gathered around wooden tables, savoring innovative vegetarian cuisine by Chef Nikodemus Berger. While the food is exceptional, I am here to try the mocktails, alcohol-free cocktails Bonvivant is becoming known for. While most people abstaining from alcohol have only Coke or juices as a drinking option, at Bonvivant, the drinks are a lavish mishmash of elixirs, grains and alcohol-free spirits. <\/p>\n\n\n\n

\u201cWe do drink pairings. Our chef has an idea of a dish and I try to make a drink that goes perfectly with the food,\u201d says Elias Heintz, bar manager at Bonvivant. Heintz uses self-harvested ingredients such as black garlic, lemon verbena, wheatgrass, anise and mustard seeds as well as fats such as clarified butter to give the drinks a punch. <\/p>\n\n\n\n

\u201cThe drink has to have aroma and viscosity and look nice and taste well,\u201d Heinz says. \u201c[It] should have a profile [so] that you can\u2019t taste the difference between an alcoholic and non-alcoholic drink.\u201d<\/p>\n\n\n\n

Mocktails have been around forever but great tasting mocktails are something new and this January is the perfect time to try a non-alcoholic drink. Dry Januaries, a time to detox from the excesses of the holiday season, have become the norm. While taking time off from drinking is a good thing, it doesn\u2019t mean your social calendar has to be bereft of convivial pleasures. Mocktail menus, like the one at Bonvivant Bistro, and mocktail bars have sprung up in recent years, from NYC to Hong Kong. While alcohol-free cocktails can be enjoyed all year, January is the perfect time to test their flavor profiles. Here are our top mocktail bars in the world.<\/p>\n\n\n

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