Cocktails | Zero Proof

We ask 7 bartenders if zero-proof cocktails are here to stay. They’re all in.

For The Dishing’s ZERO PROOF cocktail series, Trudy Steier (Savoy Taproom) reworks their signature Pink Jeans.

For The Dishing’s ZERO PROOF cocktail series, Tom Blassman (Allen Street Pub) serves up the Apple Wagon, an on-the-wagon apple cider mule.

For The Dishing’s DRINK THIS non-alcoholic cocktail series, Andrew Patterson stirs up an aromatic Periwinkle Pom to make at home.

For The Dishing’s DRINK THIS non-alcoholic cocktail series, Keshonn Hatcher serves up a spicy spin on a No-groni.

Anton Kinloch, owner-bar director of Lone Wolf in Kingston, talks tiki, hospitality, industry education + his recent Bar Star Award.

For The Dishing’s TINY Talk: Wanderlust, Milas Bar Director Andrew Patterson tapped into his SouthEast Asian travels to craft the Thai curry-inspired Chawabunga.

For The Dishing’s TINY Talk, Milas’ Bar Director Andrew Patterson revisited the O.G. clarified Tropical Tzatziki that became the basis of Milas’ signature cocktail.

For The Dishing’s TINY Talk: Wanderlust, Milas’ Bar Director Andrew Patterson tapped SouthEast Asian travel to craft the Pandan sticky rice-inspired Panda Panda.

Sarah “Yaza” Goldstein, bar manager of Sorry Charlie in Kingston, talks road trips, making Kingston home, pickle brine + being a “Pizza Shepherd.”

Combining two of the world's most delicious things: pickles + martinis. The Cornichon Martini at Sorry Charlie, Kingston. Say no more.

Sha Bhatti, bar director + GM at The Golden Monkey Lounge in Glens Falls, talks Pakistani spice inspiration, zero-proof cocktails and global bar collabs.

Taking inspiration from a classic clarified milk punch, Sha Bhatti delivers a clarified toasted pina colada in both boozy and non-alc form.

Mixologist Madeline Dillon solves our problems with two Cocktails for Dark Times.

Trudy Steier, bar director at Savoy Taproom on Lark Street + The Copper Crow in Albany’s Warehouse District talks teaching, travel, and building cocktail menus around movie titles + album tracks.

Cilantro + Green Chartreuse — the combo we didn’t know we needed is the vibrant core of Trudy Steier’s (potentially divisive) riff on a Naked & Famous.

Andrew Patterson, mixologist + bar director at Milas in Schenectady talks travel, dive bars, his favorite 90-year pub + finding culinary inspiration in the kitchen.

Andrew Patterson’s Smoke on the Water 2.0 lies somewhere between a Last Word and Naked & Famous making it feel like an instant classic.

Taking taste memories of a PBJ and satay from his travels in Thailand, Andrew Patterson serves up the eclectic, sweet-savory Stuck In A Jam.

Brent Hunter, bartender + owner of 353 in Troy, talks hospitality, ice as an ingredient + custom building his bar from scratch.

Leaning into fall apple picking, Brent Hunter’s Apple Bottoms Up is clearly an apple crisp in a glass at 353 in Troy.

Rachael Petach, founder of C. Cassis blackcurrant liqueur and the C. Cassis Tasting Room in Rhinebeck, talks hospitality, dreaming up her logo, preserving blackcurrants + crafting green tomato cocktails.

An ode to late summer tomatoes. Rachael Petach’s vegetal, sippable Green Tomato Spritz.

An ode to late summer tomatoes. Rachael Petach’s vegetal, sippable Green Tomatini.

Keshonn Hatcher draws inspiration from his mother’s beauty salon in Promise of Eden at {pretty to think so} in Rhinebeck.

Keshonn Hatcher, bar director at {pretty to think so} in Rhinebeck talks about living in Tokyo, farm-to-table cocktails, tattoos, the Marines + prioritizing his mental health.

Bartender, beekeeper and balloon business owner Nina Young talks hospitality, Cali-sober living, and the art of balancing 4 jobs.

Free your mind + the rest will follow. Kat Dunn’s latest cocktail at Padrona needs No ice.

Zach Wolfgramm, bar manager of Kindred in Saratoga, talks mountains, tattoos, graffiti art + running a (nearly) waste-free bar.

A waste-free cucumber agua fresca by Zach Wolfgramm at Kindred, Saratoga