As the pattern for alcohol-free drinks grows worldwide, one New England bar is enjoying its half in making mocktails mainstream. Johanna and Steve Corman personal Vena’s Fizz House in Portland, Maine, and when it first opened, it had an inviting, copper-topped bar, loads of correct, classic glassware, and a spread of bitters and infusions that may earn the approval of any mixologist. What it didn’t have, although, was a drop of alcohol. Johanna was impressed to launch the alcohol-free bar when her husband, a 19-year veteran public faculty instructor, obtained laid off from his job as a result of price range cuts. As the couple puzzled what to do subsequent, an concept got here to her.
“A bar with real bartenders, shaking and muddling and stirring, using fresh fruits, herbs and old-fashioned tonics, tinctures, bitters and syrups,” she tells Lonely Planet. “And the kicker? Seltzer was the base instead of alcohol!” As the idea got here to fruition, the couple realized that including a retail mixology element would spherical out their business plan, so Vena’s opened with a handful of drinks on the menu, in addition to a small store the place clients may decide up a number of the artisanal elements to make their very own mocktails (or cocktails) at home.
Named for Johanna’s great-grandmother, who was extremely concerned with the Maine Women’s Christian Temperance motion within the 1920s, Vena’s menu contains concoctions just like the Faux-groni, with blood orange, lemon juice, anise syrup, wormwood, cedar and fragrant bitters, and the Bangladesh Express, with coconut cream, blood orange, lime and ghost pepper. Each drink is crafted with house-made syrups, small-batch bitters, recent juices and herbs, and different meticulously-chosen elements.
Non-alcoholic drinks have lengthy been an afterthought on restaurant and bar menus across the US, however providing fastidiously concocted mocktails is a rising pattern, catering to company who wish to abstain from alcohol for any variety of causes however nonetheless wish to partake within the social side. This pattern could not have been on the Cormans’ minds once they began Vena’s, however that quickly modified. “We quickly learned that there was an untapped market for healthy, interesting, delicious yet complex non-alcoholic drinks,” she says. Since Vena’s opened, the couple have observed extra fascinating alcohol-free choices popping up on bar menus, in addition to a rise in their very own clients searching for elements to make mocktails at home.
While Vena’s started as an alcohol-free bar, the couple in the end made the choice to begin serving alcohol, partially as a result of they began discovering tiny liquor bottles within the trash. “Customers were sneaking in their own booze and adding it to their mocktails!” says Corman. “We agonized at first because we didn’t want to alienate any of our customers.” In the tip, although, a balanced method received out.
Most of the mocktails naturally lent themselves to the addition of alcohol (as a few of their clients had been underscoring by surreptitiously spiking the drinks), however whether or not boozy or not, every drink is made with the identical considerate preparation. “We visualized a bar in which no one felt singled out for their choice, and that whatever they ordered would be exceptional.” A philosophy we think about even the bar’s teetotaling namesake would applaud.
Vena’s Fizz House is closed on Mondays and Tuesdays, and likewise affords numerous courses on mixing drinks, making bitters or vinegar syrup shrubs, and extra.