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The NoMad Hotel-attached bar has inherited a tradition of “soft cocktails,” which bar director Leo Robitschek brought over from Eleven Madison Park. Four are currently on the menu, including the popular basil-fennel soda, an elevated lemonade made with fresh lime, lemon, soda and a housemade basil fennel syrup. $8.
WHERE: 10 W. 28th St.
CONTACT: 212-796-1500, Thenomadhotel.com
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Photo Credit: Meredith Deliso -
Photo Credit: Meredith Deliso
Chances are you or someone you know are currently doing a “dry January” — the annual non-alcoholic cleanse to reboot after the holidays.
However gimmicky, the month-long purge is not without its benefits: A recent experiment by New Scientist staffers led by Rajiv Jalan at the Institute for Liver and Digestive Health at University College London Medical School found that among those who abstained from alcohol for five weeks, liver fat fell by an average of 15% and blood glucose levels fell on average 16% — factors that can help prevent liver damage and Type 2 diabetes, respectively.
Participants also saw a drop in total blood cholesterol, lost weight and slept better.
There’s never been a better time for teetotalers, either, as non-alcoholic cocktails, or “mocktails,” have been a growing trend in New York City’s restaurant and bar scene, from health-centric juice bars like Rouge Tomate to mixologists game to experiment.
“Both soft cocktails and aperitifs are pretty popular right now,” said Chris Lowder, bar manager at the NoMad Bar, who’s also seen a huge push in tea and bitters and sodas this month. “Whether you’re in the mood to drink or not, a [soft cocktail] can be really satisfying.”
Going dry? here’s where to imbibe in your next booze-free drink:
