Edible Allegheny

Mocktail Culture: Raise Your Glass to Pittsburgh’s Latest Beverage Trend

• Photo by Michael Fornataro

  Salt of the Earth’s berry-lime mocktail.

• Photo by Michael Fornataro

  From left: (1) Red chili pepper, muddled spicy pepper, unsweetened coconut milk, pineapple juice, orange juice, ground cayenne pepper — Made by Summer Voelker, Bartender. (2) House lemonade, cilantro, parsley, jalapeño purée — Made by Jessica Keyser, Director of Operations. (3) Jallab syrup, lemon juice, cucumber, mint tea, mint leaves — Made by Summer Voelker.

• Photo by Michael Fornataro

  Mocktails at Butterjoint — By Will Groves, Bar Manager. From left: (1) Homemade mint shrub, soda, bitters, mint leaves. (2) Homemade grenadine, homemade ginger syrup, lime juice, egg white, club soda, rosemary garnish. (3) Peychaud’s Bitters, ginger, grapefruit, orange garnish.

• Photo by Michael Fornataro

  Mocktails at Salt of the Earth — By Carissa Just, Bartender. From left: (1) Sencha tea (lemongrass + mint), raspberry water, soda spritzer. (2) Lavender water, thyme syrup, lemon + sugar rim. (3) Hawthorn berry, lime juice, Cara Cara orange juice, agave nectar, Fentimans tonic water.