With more "non drinking" happening, what are folks doing with their beverage programs these days? Would love to hear about choices being offered to the non drinking public.
Jane Lopes, I'd love to hear more about your (award-winning!) program.
Hi Stacy! We have a lot of fun with our non-alcoholic program at Attica. We have so many cool native ingredients at our finger tips -- finger lime, desert lime, lemon aspen, davidson plum, quandong, lilly pilly, muntries, etc. -- that we always go to first. We do lots of fresh juice, teas, verjus, as well as incorporating in some existing non-alc products like Seedlip and some local non-alc beer and sodas, but always mixing them to create our own concoctions. We do a pairing with our tasting menu, as well as a la carte options.
I think part of our success is the ability to incorporate the whole team into the creation. I think if the program falls squarely on the shoulders of the wine team, the bar team, or the kitchen, it can be a bit of a burden to keep the creativity and quality up. Different people take ownership of juicing, ordering for, and creating all our non-alc options, and as such, we can really create an excellent program.
And as said well by Mia, the benefits are both to the guest and the business. Win win!