All Flavor, No Alcohol

The Blackberry Farm Beverage team has seen a significant rise in the popularity of non-alcoholic beverages. Increasingly, guests are opting for a mocktail or an alcohol-free beer to accompany their meal. With the increase in interest, the Beverage team is upping their game, offering non-alcoholic options that match the complexity of taste and great flavor we know from spirits.

Why do you think there’s a rise in interest in non-alcoholic wine and beer?
I think there’s many reasons for it. One of the biggest – I’ve noticed our guests at Blackberry are more health-conscious and more focused on what they’re putting into their bodies than ever. We’ve all had a bigger focus on our health and boosting our immunity in the past year. Simply put, overconsumption or excessive drinking takes its toll. It’s not uncommon that our guests are subbing in a non-alcoholic beer with lunch or drinking something “curative” between cocktails.

I have also seen Blackberry Farm increase in popularity as a “babymoon” destination, and, having had two little babes of my own, I know how it feels to miss a margarita like it’s a long-lost friend. A fun option is our non-alcoholic Chardonnay that makes a beautiful white wine spritzer. It has all the feels of the real deal and is complemented by a little fresh squeezed lemon and herbs. It’s a perfect treat to toast alongside friends and family.

Have you also seen a rise in interest in mocktails?
Yes! Enough that we now have unique mocktail offerings in all restaurants on the Farm.

How do you build a non-alcoholic beverage program without it incorporating a ton of sugar in the mocktails (or worrying that the wine will taste like juice)?
Therein lies the challenge! Spirits carry an inherent complexity and depth that serve as the base of a cocktail. The intensity of alcohol, itself, can be hard to replicate. But through some fun experiments, we’ve found combinations of other ingredients that can similarly add texture and interest. Non-alcoholic bitters, fresh juices, herbaceous flavors and spiced components can all help to replicate the feel of a spirit.

Do you think non-alcoholic wine and beer options have gotten better recently?
The market is rapidly expanding right now with new producers of non-alcoholic products, and already reputable producers are introducing non-alcoholic offerings as well. We love, for example, Brooklyn Brewery’s Special Effects non-alcoholic beers. Their Amber Ale is a popular go-to for lunch at the Main House, and it has all the weight and feel of a regular beer. When competition goes up, so does quality. These products are absolutely getting better and more exciting.

What do you focus on when building this menu since it doesn’t hinge on including great liquors that people love or recognizing beverage brand names?
I know our guests put a lot of trust in our offerings and the recommendations of our Beverage team. In everything we do, we focus on making sure that the options we are presenting are truly great and suited to what our guests want.

What has most surprised you as you all have focused on building out these options more?
The popularity! We sold through our first case of non-alcoholic beer in just a few weeks’ time.

What’s your favorite non-alcoholic drink on the menu?
My favorite is a Dogwood mocktail offering called “Cranberry and Cardamom”. It features Fee Bros. Cardamom Bitters, cranberry and orange juices and ginger beer. It’s a simple but delicious concoction with a deep tawny color and vibrant blood orange wedge to garnish. The ginger spice and bitters help to ease digestion and warm the belly on a colder day at the Farm.