The Mocktail Movement: Shaking Up How We Drink
For decades, the term “mocktail” conjured a very specific image: a tall glass filled with ice, a neon-red liquid, and a maraschino cherry bobbing jauntily on top. The Shirley Temple, or its cola-based cousin, the Roy Rogers, was the standard-bearer for non-alcoholic options at bars and restaurants. It was a drink for children, designated drivers, or those abstaining for medical or religious reasons—an afterthought on a menu overwhelmingly dedicated to the complex world of spirits, wine, and beer. It was sweet, simple, and, for many adults, a slightly infantilising consolation prize.
