The Story Behind The RNAG&T
At chef Kwame Onwuachi’s newest restaurant Dōgon, in Washington, D.C., longtime no-and-low specialist Derek Brown devised the cocktail list, nearly 50 percent of which is non-alcoholic. This spin on a classic G&T utilizes three store-bought non-alcoholic spirits, as well as fresh lime and tonic, with attractive fruit and floral garnishes.
This recipe is part of our Best Non-Alcoholic Cocktail Programs in the U.S.
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