Mixology Moves Outside of Alcohol, and Vice Versa

1653847_10152889012450820_2052556431145819038_n.jpgIt’s getting a lot harder than it used to be to walk down a grocery store aisle and tell what will give you a buzz – at least at first glance. For starters, there’s the growing proliferation of alcoholic versions of sodas from childhood, like Not Your Father’s Root Beer, or Crabbie’s Ginger Beer. But the trend also moves the other direction, as more and more foods and beverages without alcohol draw on the flavor profiles of beer, liquor and cocktails.

The Republic of Tea, for example, now offers The Sonoma Teas Collection, which is inspired by Sonoma County and includes flavors like red wine with orange and currant. The teas are free of caffeine and alcohol, but contain grape skins for the antioxidants. Cuvee coffee now offers a beer-flavored coffee in a can, reminiscent of dark coffee stouts. Even Starbucks tested a Dark Barrel Latte last year.

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