FULL FLAVOR, ZERO PROOF

Mocktails offer alternatives

enjoying full flavor at zero proof

As many Americans evaluate and prioritize health and lifestyle choices in recent years, including personal alcohol consumption, the growing mocktail industry is right on time. According to data from International Wine and Spirit Research Group, up to 14% of consumers worldwide choose to drink no alcohol at all, and the industry is responding. Gone are the days of sugary soft drinks and plain soda water as the sole options. So, prepare your palate, as we take a deep dive into the exciting and delicious world of mocktails. Commonly called “zero-proof” options, the rising popularity of non-alcoholic options also drove an increase in products for high-end, non-alcoholic mixers. Marcos Wisner, owner of Ernie’s Bar and 11th Street Station, said his awareness of zeroproof options began with his colleague Aaron Polsky. The two became friends while Wisner was a chef de partie and Polski tended bar at Eleven Madison Park, a Michelin three-star rated restaurant in New York City. Wisner saw Polsky posting on Instagram about his involvement with a company called Seedlip. Launched in 2015, Seedlip distills botanicals to create spirits with no alcohol or sugar. Wisner added these to the mocktail options he was already offering, such as CBD seltzers, before Seedlip was even being distributed in Colorado. Wisner began by ordering the products directly from the UK. One of the signature creations at Ernie’s Bar and 11th Street Station is called the Mock 5. Mixing pineapple and lemon juice with orgeat, the drink also includes the herbally potent Seedlip product Garden 108. With the rosemary, thyme and spearmint, the Garden 108 contributes to the refreshing citrus blend with an aromatic herbal finish.

Voodoo Mixology, a local Durango business, is another company offering high-end mixers handcrafted from fine ingredients. Blaze Davies, Voodoo founder, started the business in 2020. Davies is very intentional when it comes to the blend and quality of his ingredients, minimizing sugar content while creating robust and complex flavors. “I like to recreate the complexity of a

classic mixed drink,” Davies said. “Otherwise, you might as well have a Sprite or something. By adding botanicals and herbs in thoughtful ways, you can create a drink with layers of aroma and flavor with or without the alcohol.”

Another intentional and innovative direction Voodoo takes is with its product packaging. By eschewing traditional bottles for spout bags and making their products concentrated, Voodoo is able to minimize waste, and Davies mentioned that the bags are often reused by customers as collapsible water bottles. Citing information he learned from packaging manufacturers, he added “If you can get someone to reuse something once, it’s worth about ten recycles.” Voodoo products are available for sale online and you can also find them in Durango businesses such as EsoTerra Ciderworks, which offers a flight sampler of all three Voodoo mixers. For those mixing at home, try the De-Lish’s Mocktail recipe listed on the Voodoo website. It calls for 3 to 4 ounces of fizzy water, grapefruit bitters and 1 to 2 ounces of any Voodoo mixer. The three mixers to choose from are the Voodoo Tonic, Chupacabra Milk and Mojo-jito. At El Moro Spirits and Tavern, Sterling Gates, the creator of the mocktail So Peach and So Keen said he was inspired by the classic Whiskey Sour and named the drink after an Outkast song. Gates blends Durango Mountain Peach Mixer, lemon, grapefruit, cinnamon and egg white to create a delicious beverage that has as good of a mouthfeel as it does flavor. With only a year of bartending experience, Gates has an intuitively keen (pun intended) sense of taste. “Flavors have their affinities for one another,” Gate said. “You don’t need a super-refined palate to figure it out, just tasting as you go really helps.” For those choosing to abstain from alcohol entirely, inclusion itself is also a major part of the evolving dynamic. Candice Seay, former Durango chapter lead for Young People in Recovery and the Southwest Regional Manager for Advocates for Recovery Colorado said “It’s helping to shift the culture and the paradigm around social engagements. You don’t have to be a person in recovery from alcohol use disorder to enjoy an alcohol-free option. It’s really cool to see the expansion of consciousness happening through these menus.”

With products like Voodoo and Seedlip and experimentation from mixologists and business owners, sophisticated zero-proof options are gaining popularity both locally and globally. Test your own tastebuds at home. Try crafting a Sober Mary using your favorite bloody Mary recipe. Simply substitute unfiltered, raw organic apple cider vinegar, to taste, for the alcohol. You will still notice a bite but the apple cider vinegar is a healthier, tonic-like addition. n

Flavors have their affinities for one another,” Gate said. “You don’t need a super-refined palate to figure it out, just tasting as you go really helps.

Our quaint, locally-owned restaurants serve the best handmade Colorado-style pizzas. We probably have the largest topping selection in the known universe. Indoor and outdoor dining and full bar at all three locations.

Signature Items

PIZZAS

KOKO’S GREEK

spinach, red onion, tomato, Kalamata olive, Parmesan, feta on garlic oil

PORK-U-PINE

ham, pineapple, cheddar, marinara

CHICKEN BACON RANCH

chicken, bacon, bell pepper, cheddar, ranch

FUN GUY PIZZA

mushrooms, red onion, roasted garlic, mozzarella and white truffle oil

THE HEATER

spicy sausage, jalapeño, green chile, cheddar on marinara

Italian . Casual

Three locations 441 E. College Drive, Durango . (970) 259-5551 2957 N. Main Ave., Durango . (970) 422-8337 125 Mercado St., Suite 105, Durango (970) 764-4207 www.homeslicedelivers.com

Open daily 11 a.m.-10 p.m. Bar open until midnight

Takeout . Delivery Outdoor Seating . Online Ordering

Signature Items

CALZONES

made to order, with over 50 toppings to choose from

STARTERS

garlic home rolls, pepperoni rolls, garlic cheese bread

SANDWICHES

Big Billy Meatball Sub, Italian Beef, Chicken Bacon Ranch, Chicken Caesar Wrap, Eggplant Parmesan, Gyro

SALADS

Home Salad, My Big Fat Greek, Caesar, The Holy Goat

DESSERTS

cinnamon knots and cookies

PHOTO BY: SCOTT D SMITH

Second Place

Best Pizza

James Ranch Grill is table on the farm, sourcing the majority of its ingredients onsite or from local and regional producers that care for the land and use sustainable practices. Enjoy the expansive outdoor seating area that provides amazing views or indoor seating that features more windows than walls so guests can soak in the scenery. The Gather Dinner takes place 5:30-7:30 p.m. every Tuesday mid-October through March. You are wowed with a four course prix fixe meal using as many local and regional ingredients as possible. During this culinary experience, invited speakers share their journey in producing the ingredients. This memorable event has limited seating, prepaid reservations only!

HAND-PATTIED BURGERS

a third-pound patty of 100% grass-fed beef, raised on the ranch and high in omega-3s

FINGERLING FRIES

flavorful, hand-cut potatoes sourced from the San Luis Valley where regenerative practices keep pesticides out of the potatoes

GOURMET CHEESE MELTS

100% grass-fed, raw milk cheese made within walking distance of your table

Signature Items

SPECIALTY SANDWICHES

more delicious options to choose from including a steak sandwich or BLT

FRESH SALADS

beautiful, locally-sourced, nutritionally dense salads with seasonal veggies, local goat cheese and other fun additions

SOUP, STEWS AND CHILI

mouthwatering soups, stews and chili made from locally-sourced meats and vegetables served in the fall and winter seasons

Seasonal Menu . Organic, Local Ingredients Family-friendly . Fast-casual Dining

33846 Highway 550, Durango 10 miles north of Durango, just past Honeyville (970) 764-4222 www.jamesranch.net Follow us on

First Place Best Burger First Place Best Outdoor Dining

LA PLATA COUNTY, COLORADO

Nature’s Oasis Executive Chef, Charles Childers, is a culinary wunderkind who is internationally trained in Jamaica and Fiji and has worked in well over 100 kitchens, learning from as many chefs as he could find. Childers moved to Durango in 1997 and worked as sous chef for several well-known restaurants. He has made multiple television appearances for local stations and is a hall of fame member in the national nonprofit called Cooking Matters, of which there are more than 80 branches in the country. He attended culinary school at Community College of Southern Nevada.

Signature Items

GREEN GODDESS JUICE

cucumber, parsley, spinach, celery, kale, apple and lemon

COLORADO COBB SALAD

spring mix, Boar’s Head oven-gold turkey, bacon, tomatoes, colby cheese, hard-boiled eggs, avocado, sprouts and housemade blue cheese dressing

SIGNATURE PREPARED SALADS

curried turkey, cilantro lime tuna, cranberry almond quinoa

DAGWOOD SANDWICH

Black Forest ham, oven-roasted turkey, roast beef, Swiss cheese and banana peppers

Natural Deli . Juice & Smoothie Bar

300 S. Camino del Rio, Durango (970) 247-1988 www.naturesoasismarket.com

Monday-Saturday 8 a.m.-8 p.m. Sunday 8 a.m.-7 p.m.

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First Place Best Deli First Place Best Fresh Food Second Place Best Supermarket/

Grocery Store