Mocktails, the hero of Dry January, find their place on cocktail menus — and beyond
For those dipping your toes in the ethanol-free waters, booze-free beverages await at a growing number of bars and restaurants.
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Brock Keeling writes about the food and restaurant industry. He has also covered design, LGBTQ issues, and urbanism for various publications. His work has been featured in Eater, the San Francisco Chronicle, Curbed, Alta Journal, and New York magazine. He has held editorial roles at Curbed and 7x7 Magazine. Keeling is a graduate of the University of California at Santa Cruz.