Looking for a sophisticated alternative to the martini, the cosmo, the margarita?  Try out a trendy “mocktail,” as these non-alcoholic beverages are known.  Though I’d heard of them before, I had never seen them described in such glowing prose as I found on in Restaurant & Institution’s inaugural blog post.  So far, I’m thoroughly enjoying the writing over at their “Open Kitchen” blog; and I’m now convinced that I must try a mocktail for myself.

It seems that mocktails represent a great opportunity for restaurateurs looking to hook a niche market, namely because so many places seem to botch the mocktail to some degree.  If your bartenders and servers can put together a palate-pleasing mocktail, yours will be a rare establishment, a go-to destination for expectant mothers, for tea-totalers, and for designated drivers.  Personally, I like the drink’s fresh factor and health appeal created by the use of fresh juices and the absence of high-calorie liquors.  And this is one menu addition that requires very little investment in extraneous barware: just grab a muddler, a citrus squeezer, a shaker, and some stylish glassware and you’re ready to go.