The Double Strainer Journal

Wine cocktails are back in a serious way, but they need to be handled carefully. Done well, they can make a bar menu feel lighter, more food-friendly, more seasonal, and more approachable. Done badly, they can make the menu feel cheap, confused, or worse, like the bar is trying to hide leftover wine under fruit juice.

A zero-proof section should not feel like a polite apology at the bottom of the menu. That is where many venues get it wrong. The drinks are too sweet, too similar, poorly described, or clearly treated as an afterthought. Guests notice. Staff notice too. And once that section looks weak, it stops selling.