WHEN IT COMES TO MIXING A SATISFYING AND REFRESHING NONALCOHOLIC DRINK, TEAS AND LEMONADES ARE A SWEET WAY TO GO. 

Teas and lemonades are eternal summertime staples, yet the out-of-home market for them continues to grow year-round. Why? The thirst for these tasty drinks is nowhere near being quenched – and both are being used in surprisingly creative ways in today’s modern mocktails.

Of course, teas and lemonades are time-honored foundations for alcoholic beverages. For example, green tea gimlets, lemonade margaritas, iced tea spiked with a little bourbon, or just a good old-fashioned vodka lemonade. Alas, let’s not forget those who crave a delicious refreshment sans the alcohol, thus tea and lemonade are essential even when not paired with a spirit.

Sophisticated nonalcoholic drinks are so much more interesting and diverse than in the past. And teas and lemonades bring interesting flavor profiles that can be boosted in a variety of ways. For this reason, they make great bases for inspired creations.

RESTAURANTS AROUND THE COUNTRY ARE GETTING CREATIVE TO MEET THESE EVER-CHANGING TASTES AND ATTITUDES FROM CUSTOMERS.

Virtually every garnish you stock at the bar, and back of house, provides an interesting option for lemonade – cucumber, basil, mint, strawberry, just to name a few. And iced tea works surprisingly well with fruit. Watermelon and peach are two delightful ways to go. Apple, coconut and pineapple are a few more. But the truth is, with these two powerhouse bases, you’d have a hard time going wrong. With a little inspiration and experimentation, delicious success isn’t far behind.

We’ll always be grateful to Arnold Palmer for lending his name to the tasty marriage of iced tea and lemonade. But these days, a night out can go far beyond the famous golfer’s bespoke drink. Better yet, the alcohol is completely optional.