Jody Shee for The National Culinary Review writes:
“Food and drink operators [offer] nonalcoholic bar drinks that leave water, juice, tea and soda in the dust.
“Call them mocktails or zero-proof cocktails, they [satisfy] children, pregnant women and those who choose not to drink alcohol.
“Drink naming is the biggest challenge, says John Hulihan, vice president of beverage and service for San Francisco-based Lark Creek Restaurant Group, which owns 14 restaurants. He prefers to give a name that’s a nod to the ingredients rather than give it a proprietary name. For example, the Kookaburra combines kiwi purée, kumquat, green tea syrup, coconut water, fresh lime and soda water. Kookaburra and kiwi birds are native to Australia, and kiwifruit is a major crop.
“Here’s a sampling [of Lark Creek Restaurant Group’s Zero-Proof Cocktail Menu]:
~ Ginger’s Island: fresh lemon juice, ginger simple syrup, pineapple juice and nonalcoholic ginger beer
~ Prickly Berry Smash: prickly pear juice, blueberry purée, fresh lemon juice, simple syrup and soda water
~ The Alamo: fresh grapefruit juice, pear purée, cayenne pepper, paprika and soda water
~ Kookaburra: kiwi purée, kumquat, green tea syrup, coconut water, fresh lime and soda water
~ The Southern Tart: fresh lemon juice, simple syrup, maple syrup, peach bitters and soda water
~ Bicoastal Citrus Punch: fresh blood orange juice, Key lime juice and nonalcoholic ginger beer
~ Sunflower: white cranberry juice, fresh orange juice, orange flower water and Fever Tree ginger ale
~ How You Like Them Apples: spiced North Coast apple cider, fresh lemon juice, mint syrup and nonalcoholic ginger beer
~ Cool in the Afternoon: fresh lemon juice, fresh lime juice, agave nectar, cucumber water and nonalcoholic ginger beer
~ Unusual Circumstance: lychee syrup, fresh lime juice, bitter lemon, lemongrass/rosemary syrup and nonalcoholic ginger beer
~ Riverfront Spritzer: fresh lime juice, fresh lemon juice, mint simple syrup, raspberry purée, peach bitters and soda water
~ Forgotten Memory: apricot purée, fresh orange juice, fresh lemon juice, agave nectar, cardamom syrup, orange bitters and soda water”