From keto diets to digital detoxes and milk alternatives, more people are prioritizing health as the top trend of 2019. Reducing alcohol consumption is not an exception. More millennials are choosing to ditch booze, and a 2018 alcohol industry report found that about 40% of 18- to 34-year-olds surveyed planned to cut down on drinking for health reasons.
However, they’re not necessarily looking to sacrifice time on the social scene. Bars and restaurants have stepped up their offerings, adding non-alcoholic options that rival craft cocktails in their thoughtfulness and creativity to their menus. Mixologist Lorenzo Cardei of The Rez Grill at Tampa’s Seminole Hard Rock Hotel and Casino created this mocktail recipe exclusively for TAMPA Magazine readers to try at home.
Pear Mimosa
1 oz. pear nectar
4 oz. sparkling elderflower lemonade
0.5 oz. yuzu lemon juice
0.5 oz. simple syrup
Use a Champagne saucer. Garnish with an edible flower.
Note: All ingredients should be kept in the fridge so they are served chilled.
