The Story Behind The Pony Express
Among the 36 bars and restaurants at Las Vegas’s Fontainebleau Hotel is Chyna Club, where beverage director Juyoung Kang has devised a robust selection of non-alcoholic cocktails. Kang’s approach utilizes ingredients such as leftover water from cooking rice, non-alcoholic spirits, and teas. This shaken concoction relies on the latter as well as a pre-made strawberry syrup and citrus.
This recipe is part of our Best Non-Alcoholic Cocktail Programs in the U.S.
*Oolong Tea Ingredients
- 500 milliliters (about 2 cups) hot water (180-220 degrees Fahrenheit)
- 20 grams Oolong tea (Kang uses Tie Guan Yin blend)
*Oolong Tea Directions
- In a medium pot, bring water to the stated temperature.
- Remove from heat, add tea, and steep for 1 hour.
- Strain through a fine mesh strainer, discard tea.
- Transfer to an airtight container and chill in the refrigerator for at least 2 hours before using.
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Bunny Slope Dropout:
All of the cocktails at Washington D.C.'s Above Board are available "spirit free," including the ever-popular Bunny Slope Dropout.
The Escape Artist:
This non-alcoholic highball from San Francisco's Trick Dog combines NA beer with non-alcoholic amaro, homemade syrup, and bitters.
Sound & Fury:
Many of the non-alc cocktails at Wild Child use techniques like atmospheric distillation to strip traditional spirits of the booze.
RNAG&T:
At Dōgon in Washington D.C., longtime no-and-low specialist Derek Brown devised the cocktail list, nearly 50 percent of which are zero-proof.
Scrimshaw:
At Brooklyn's Sunken Harbor Club, Garret Richard features non-alcoholic cocktails in the menu's cheekily named "On Dry Land" section.
Better Living:
Bar Contra's Theo Oyua uses Dave Arnold's extensive technical expertise for each of the bar’s cocktails, including this non-alc concoction.
