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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More Non-Alcoholic Recipes To Explore
The Escape Artist:
This non-alcoholic highball from San Francisco's Trick Dog combines NA beer with non-alcoholic amaro, homemade syrup, and bitters.
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.
Belltown Goddxssxs:
Created by Jojo Kitchen at Seattle's Rob Roy, the non-alcoholic amaro-based Belltown Goddxssxs is a nod to Seattle’s nickname.
Sound & Fury:
Many of the non-alc cocktails at Wild Child use techniques like atmospheric distillation to strip traditional spirits of the booze.
Mandarin Garibaldi:
Austin Hennelly's talents shine at Kato in Los Angeles, particularly in its non-alcoholic cocktails, such as the Mandarin Garibaldi.
Scrimshaw:
At Brooklyn's Sunken Harbor Club, Garret Richard features non-alcoholic cocktails in the menu's cheekily named "On Dry Land" section.
