More than ever there has been a demand for restaurants and bars to serve up inventive cocktails sans alcohol. Delivering on this request is Knallhart Management Group’s beverage director Tamara Jovanovic, who created “Low & No” mocktails for The Wilder in Fort Lauderdale. The menu enables visitors to sample a few drinks that have either no alcohol at all or low ABVs (alcohol by volume) while remaining conscientious of their intake. “Offering low-ABV cocktails is important to The Wilder because we noticed that our guests aren’t walking through our doors for a quick drink or a shot,” Jovanovic shares. “Instead, our guests are looking to explore a variety of flavor and experiences from both our bar and full-service kitchen.”
This “Dry January,” sit alfresco at the bar’s patio or sip slowly inside the lounge, savoring such cocktails as the Aloe, Mate! (cucumber, ginger, aloe vera juice, agave, lime, and celery salt), the Garden Grove (Giffard aperitif, blood orange, and Fever-Tree sparkling lemon soda), and the low-ABV Susie Q made with Chinola passion fruit liqueur, Suze, honey, and prosecco.