We tested 11 highball glasses by making cocktails in each glass, using them for other nonalcoholic drinks, and cleaning them.
Just drink the liquid and throw away the rest? Use the straw as a single chopstick to dredge the fruit up to the rim?
Prairie Rose is Food & Wine's senior drinks editor. A trained sommelier, cocktail book author, and wine and spirits educator, in addition to Food & Wine she is also the senior editor of Liquor.com.
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The result is an alcohol-free range with great aromatic richness and a reduced level of sugar, which brings complexity, length in the mouth and a real added value to the cocktail. The Alcohol-Free ...
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