Earlier this month I learned about Departure Restaurant + Lounge’s new dry menu—AKA nonalcoholic cocktails. It’s a common thing these days for some people to cut out alcohol during the first month of the year, but there are also some of us that simply have a low tolerance for alcohol—being a “lightweight,” to use a term in common parlance. Personally, I love to try drinks made with interesting fruits, juices, essences, and other ingredients untouched by alcohol—it’s an interesting flavor world and you can drink it without having to worry about your blood alcohol level as you head home from the bar.
A spokesperson for Departure says it like this: “The restaurant has devoted a new cocktail menu to beautiful dry cocktails to give all guests a flavor of their beverage program and extend the innovation to showcase their work in the nonalcoholic realm.”
The dry menu was developed to complement the flavorful, unique and fresh food served at Departure, influenced by myriad Asian food cultures—e.g., Japanese, Chinese, Korean, Vietnamese, Thai. A few of the mocktails you’ll encounter are:
- Yu the Great—Thai-basil matcha, lime, and coconut milk; herbaceous and citrusy
- Gonggong—berry-apple shrub, pineapple, lemon, and habanero; fruity yet spicy
- Yami—lavender-pink peppercorn, lemon, peach bitters, and orange blossom water; floral and refreshing
It’s been a busy month in Bridgetown Bites land, but I’m hoping to head over sooner than later to give some of these a try for myself. They really sound right up my alley. I look forward to reporting back with my findings.
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