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Hekate and Koloman: Pioneers of the Mocktail Movement

Hekate and Koloman: Pioneers of the Mocktail Movement
TLDR

Gone are the days when your only option was a sugary Shirley Temple or cranberry juice while your friends enjoyed craft cocktails. These days, mocktails are just as innovative and complex as any barrel-aged spirit. In New York City, two places are leading the mocktail movement and showing just how sophisticated non-alcoholic drinks can be: Hekate and Koloman. At these trendy spots, you’ll find mocktail menus filled with unique ingredients, house-made syrups and bitters that would make any cocktail snob do a double take. From there, the mocktail possibilities in your own bar or restaurant are endless. Get ready to shake, stir and blend your way to mocktail magic.

Hekate: Witchy Mocktails in the East Village

If you're looking for craft mocktails in a witchy space, head to Hekate in the East Village. Opened in 2019, Hekate was the first bar in NYC dedicated entirely to mocktails and non-alcoholic spirits.

The bar has a dark, occult vibe with taxidermy animals, candles, and a Ouija board menu. But don’t let the spooky decor fool you - the mocktails here are playful and whimsical. The "Witch's Brew" combines cold brew coffee, almond milk, vanilla, and spices like clove and nutmeg. The "Crystal Ball" is a refreshing blend of coconut water, pineapple, lime and butterfly pea flower tea that turns from blue to purple when you add citrus.

Hekate also offers mocktail flights so you can sample multiple concoctions, as well as bar snacks like charcuterie boards, vegan empanadas and cheese plates. They frequently collaborate with local artists and musicians for events. It’s the perfect spot for a fun, sober night out with friends or a casual first date.

The “Holy Fizz”: A Mocktail Take on the Classic Negroni

The “Holy Fizz” mocktail at Hekate pays homage to the classic Negroni while keeping things alcohol-free. To make this refreshing libation, the bartenders combine Seedlip Spice 94, a non-alcoholic spirit with warm and spicy notes of cardamom, grapefruit, and lemon peel; Cappelletti, an Italian aperitif wine; and Fever-Tree tonic water.

  • Seedlip Spice 94 provides bitterness and depth of flavor without the alcohol. Its blend of botanicals like cardamom, grapefruit, and lemon peel mimic the bitterness and citrus flavors found in gin.
  • Cappelletti, an Italian aperitif wine made from herbs and spices, adds sweet vermouth-like flavors.
  • Fever-Tree tonic water provides subtle bitterness and effervescence.

The end result is a mocktail with the bitterness and botanical complexity of a Negroni, just without the alcohol. The blend of Seedlip Spice 94, Cappelletti, and tonic water creates a drink that is bitter, citrusy, and pleasantly fizzy.

If you’re looking for an complex and full-flavored mocktail, the “Holy Fizz” should be at the top of your list. Hekate and Koloman have mastered the art of crafting non-alcoholic cocktails that stand up to their boozy counterparts in taste and creativity. So next time you’re at this witchy bar, give the “Holy Fizz” a try—your taste buds will thank you, and you’ll still be able to ride your broomstick home after a few rounds.

Koloman in Nomad: Elevated, Locally-Sourced Mocktails

Koloman in Nomad offers elevated mocktails featuring locally-sourced ingredients.

House-Made Syrups and Infusions

Koloman creates their own syrups, shrubs, and infusions in-house using regional ingredients. Their “Koloman Spritz” features an elderflower liqueur, citrus, and sparkling water. The “Nomad Mule” contains ginger, lime and club soda. These homemade mixers elevate their mocktails to a craft cocktail level.

Seasonal, Farm-Fresh Produce

The bar team sources organic produce from local farmers to create seasonal mocktails. In the summer, you may find tomato water, cucumber, and basil in their drinks. Fall brings apple cider, pear, and warm spices. The “Green Market” mocktail contains whatever fresh ingredients are available that week.

Pairing with Viennese-French Cuisine

Koloman’s inventive Central European menu pairs perfectly with their mocktails. Dishes like beef tartare, schnitzel, and cheese plates complement the bright, herbaceous flavors in their drinks. For a complete experience, order a few small plates to share along with your mocktails.

A Sophisticated Non-Alcoholic Option

If you want an elevated mocktail experience with high-quality ingredients and expert mixology, Koloman delivers. Their “soft cocktails” offer a level of craft and creativity generally reserved for alcoholic drinks. With unique syrups, fresh produce, and an upscale ambiance, Koloman provides a destination for those abstaining from alcohol but not wanting to miss out on a world-class bar program.

  • Location: Nomad, Manhattan, New York
  • Type of Cuisine: Viennese-French fusion
  • Known for: House-made syrups, shrubs and infusions; farm-fresh produce; pairing mocktails with upscale small plates
  • Great for: Date night, celebrating a special occasion without alcohol, impressing out-of-town guests
The “N/A Paloma”: A Tangy, Tequila-Less Paloma

The “N/A Paloma”: A Tangy, Tequila-Less Paloma

Ingredients

To make a virgin Paloma mocktail, you’ll need:

  • 4 ounces of fresh-squeezed grapefruit juice
  • 2 ounces of lime juice
  • 1 ounce of agave nectar (or simple syrup)
  • Club soda
  • Lime wedge for garnish
  • Sea salt for rim (optional)
Instructions
  1. Fill a glass with ice and set aside.
  2. Combine the grapefruit juice, lime juice, and agave nectar in a cocktail shaker with ice. Shake well.
  3. Strain into the glass filled with ice.
  4. Top with club soda and garnish with a lime wedge. For an extra kick, rim the glass with sea salt.
  5. Stir and enjoy your tangy, tequila-less Paloma!
A Refreshing Mocktail

The N/A Paloma is a lighter, alcohol-free take on the popular Paloma cocktail. By combining fresh citrus juices with a bit of sweetener and fizzy club soda, you end up with a bright, thirst-quenching mocktail that’s perfect for any occasion. The sea salt rim is optional, but adds a nice savory contrast to the tangy and lightly sweet flavors.

Whether you want to cut back on alcohol or avoid it altogether, mocktails like the N/A Paloma prove you don’t need liquor to enjoy a delicious crafted drink. Your friends and family are sure to appreciate this vibrant, crowd-pleasing mocktail. Santé!

Final Thoughts

So there you have it, some of the best spots in NYC to get your mocktail on. Whether you're looking to conjure up something witchy at Hekate or want an upscale apéritif experience at Koloman, the mocktail movement is alive and well in New York City. No longer relegated to the kiddie menu, mocktails have officially joined the ranks of craft cocktails. The next time you're headed out for a night on the town, don't feel like you have to miss out on the fun just because you're not drinking. With spots like these, you can still get your swanky on and feel like one of the cool kids. Your liver and wallet will thank you. Cheers to that!

Hekate and Koloman: Pioneers of the Mocktail Movement

Hekate and Koloman: Pioneers of the Mocktail Movement
by
Soma Amir
by
Doron Segal
by
Tomer Molovinsky
by
Olivia Terenzio
by
Jessica Buckley
by
Ashley Rodriguez
March 17, 2023
TLDR

Gone are the days when your only option was a sugary Shirley Temple or cranberry juice while your friends enjoyed craft cocktails. These days, mocktails are just as innovative and complex as any barrel-aged spirit. In New York City, two places are leading the mocktail movement and showing just how sophisticated non-alcoholic drinks can be: Hekate and Koloman. At these trendy spots, you’ll find mocktail menus filled with unique ingredients, house-made syrups and bitters that would make any cocktail snob do a double take. From there, the mocktail possibilities in your own bar or restaurant are endless. Get ready to shake, stir and blend your way to mocktail magic.

Hekate: Witchy Mocktails in the East Village

If you're looking for craft mocktails in a witchy space, head to Hekate in the East Village. Opened in 2019, Hekate was the first bar in NYC dedicated entirely to mocktails and non-alcoholic spirits.

The bar has a dark, occult vibe with taxidermy animals, candles, and a Ouija board menu. But don’t let the spooky decor fool you - the mocktails here are playful and whimsical. The "Witch's Brew" combines cold brew coffee, almond milk, vanilla, and spices like clove and nutmeg. The "Crystal Ball" is a refreshing blend of coconut water, pineapple, lime and butterfly pea flower tea that turns from blue to purple when you add citrus.

Hekate also offers mocktail flights so you can sample multiple concoctions, as well as bar snacks like charcuterie boards, vegan empanadas and cheese plates. They frequently collaborate with local artists and musicians for events. It’s the perfect spot for a fun, sober night out with friends or a casual first date.

The “Holy Fizz”: A Mocktail Take on the Classic Negroni

The “Holy Fizz” mocktail at Hekate pays homage to the classic Negroni while keeping things alcohol-free. To make this refreshing libation, the bartenders combine Seedlip Spice 94, a non-alcoholic spirit with warm and spicy notes of cardamom, grapefruit, and lemon peel; Cappelletti, an Italian aperitif wine; and Fever-Tree tonic water.

  • Seedlip Spice 94 provides bitterness and depth of flavor without the alcohol. Its blend of botanicals like cardamom, grapefruit, and lemon peel mimic the bitterness and citrus flavors found in gin.
  • Cappelletti, an Italian aperitif wine made from herbs and spices, adds sweet vermouth-like flavors.
  • Fever-Tree tonic water provides subtle bitterness and effervescence.

The end result is a mocktail with the bitterness and botanical complexity of a Negroni, just without the alcohol. The blend of Seedlip Spice 94, Cappelletti, and tonic water creates a drink that is bitter, citrusy, and pleasantly fizzy.

If you’re looking for an complex and full-flavored mocktail, the “Holy Fizz” should be at the top of your list. Hekate and Koloman have mastered the art of crafting non-alcoholic cocktails that stand up to their boozy counterparts in taste and creativity. So next time you’re at this witchy bar, give the “Holy Fizz” a try—your taste buds will thank you, and you’ll still be able to ride your broomstick home after a few rounds.

Koloman in Nomad: Elevated, Locally-Sourced Mocktails

Koloman in Nomad offers elevated mocktails featuring locally-sourced ingredients.

House-Made Syrups and Infusions

Koloman creates their own syrups, shrubs, and infusions in-house using regional ingredients. Their “Koloman Spritz” features an elderflower liqueur, citrus, and sparkling water. The “Nomad Mule” contains ginger, lime and club soda. These homemade mixers elevate their mocktails to a craft cocktail level.

Seasonal, Farm-Fresh Produce

The bar team sources organic produce from local farmers to create seasonal mocktails. In the summer, you may find tomato water, cucumber, and basil in their drinks. Fall brings apple cider, pear, and warm spices. The “Green Market” mocktail contains whatever fresh ingredients are available that week.

Pairing with Viennese-French Cuisine

Koloman’s inventive Central European menu pairs perfectly with their mocktails. Dishes like beef tartare, schnitzel, and cheese plates complement the bright, herbaceous flavors in their drinks. For a complete experience, order a few small plates to share along with your mocktails.

A Sophisticated Non-Alcoholic Option

If you want an elevated mocktail experience with high-quality ingredients and expert mixology, Koloman delivers. Their “soft cocktails” offer a level of craft and creativity generally reserved for alcoholic drinks. With unique syrups, fresh produce, and an upscale ambiance, Koloman provides a destination for those abstaining from alcohol but not wanting to miss out on a world-class bar program.

  • Location: Nomad, Manhattan, New York
  • Type of Cuisine: Viennese-French fusion
  • Known for: House-made syrups, shrubs and infusions; farm-fresh produce; pairing mocktails with upscale small plates
  • Great for: Date night, celebrating a special occasion without alcohol, impressing out-of-town guests
The “N/A Paloma”: A Tangy, Tequila-Less Paloma

The “N/A Paloma”: A Tangy, Tequila-Less Paloma

Ingredients

To make a virgin Paloma mocktail, you’ll need:

  • 4 ounces of fresh-squeezed grapefruit juice
  • 2 ounces of lime juice
  • 1 ounce of agave nectar (or simple syrup)
  • Club soda
  • Lime wedge for garnish
  • Sea salt for rim (optional)
Instructions
  1. Fill a glass with ice and set aside.
  2. Combine the grapefruit juice, lime juice, and agave nectar in a cocktail shaker with ice. Shake well.
  3. Strain into the glass filled with ice.
  4. Top with club soda and garnish with a lime wedge. For an extra kick, rim the glass with sea salt.
  5. Stir and enjoy your tangy, tequila-less Paloma!
A Refreshing Mocktail

The N/A Paloma is a lighter, alcohol-free take on the popular Paloma cocktail. By combining fresh citrus juices with a bit of sweetener and fizzy club soda, you end up with a bright, thirst-quenching mocktail that’s perfect for any occasion. The sea salt rim is optional, but adds a nice savory contrast to the tangy and lightly sweet flavors.

Whether you want to cut back on alcohol or avoid it altogether, mocktails like the N/A Paloma prove you don’t need liquor to enjoy a delicious crafted drink. Your friends and family are sure to appreciate this vibrant, crowd-pleasing mocktail. Santé!

Final Thoughts

So there you have it, some of the best spots in NYC to get your mocktail on. Whether you're looking to conjure up something witchy at Hekate or want an upscale apéritif experience at Koloman, the mocktail movement is alive and well in New York City. No longer relegated to the kiddie menu, mocktails have officially joined the ranks of craft cocktails. The next time you're headed out for a night on the town, don't feel like you have to miss out on the fun just because you're not drinking. With spots like these, you can still get your swanky on and feel like one of the cool kids. Your liver and wallet will thank you. Cheers to that!

Soma Amir

About the author

Doron Segal

About the author

Hey I'm Doron, the co-founder & CTO of Per Diem — a mobile app platform for restaurants. I'm also a dad and a husband. I love to travel and meet new people.I love creating things, and see people using the stuff I built.Prior to Per Diem I worked at Saildrone, OpenTable, Apple, Beats Music, Siemens.

Tomer Molovinsky

About the author

A second time founder with a passion for building products at the intersection of hospitality and technology. I've had the pleasure of launching reservation systems, mobile payment solutions, and loyalty programs at OpenTable and Resy, and witnessed how operators were losing a direct connection with their customers online. We built Per Diem to strengthen the relationships that businesses have with those customers, and to ensure that local businesses can thrive in today's economy.

Olivia Terenzio

About the author

Jessica Buckley

About the author

Ashley Rodriguez

About the author

Ashley is a freelance writer and podcast producer based in Madison, Wisconsin. She hosts a podcast called Boss Barista and writes an accompanying newsletter with full transcripts of each episode and articles about coffee and restaurant work. You can check out her work here (ashleyrodriguez.work/).

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