Cocktails are more fun when you encounter the unexpected
The soba trend, which is centered in the US, has become more familiar amid the COVID-19 pandemic, but Bar Straw has been devoting itself to creating non-alcoholic cocktails since 2019.
Rather than having a brick-and-mortar store, the bar operates in rented space or as a pop-up, but its owner, Machi Akasaka, is expanding his activities year by year, collaborating with creators of the same generation, creating catering plans for brands, providing recipes to restaurants, etc. It was after meeting bartender Soran Nomura that he began making cocktails.
"I met Sorato-san a few years ago when I was working in the drinks industry. I was captivated by the drink he made for me. Even though the ingredients were mixed together as a liquid, one sip would reveal a variety of aromas and flavors, and sometimes you'd encounter an unexpected taste that contradicted its appearance. I thought cocktails were drinks that were worth coming up with creative ways to entertain the drinker. When I wanted to share this appeal, I decided to explore the possibilities of non-alcoholic drinks, which are unexplored and offer a different approach to alcoholic drinks."
However, it turns out that it is a difficult path. The ingredients cannot be preserved as easily as alcohol, and there are only a few types of syrups that can replace liqueur. It is difficult to balance the sweetness, and recipes are complicated to create a "heavy" taste when drunk. It takes time, effort, and money. But why do they continue to make it?
"Drinks, whether they contain alcohol or not, still have a lot of potential. Just as I felt, they have the power to entertain people and enrich their lives. I would be happy if this 'research' can make even just a little person think, 'Cocktails are interesting!'"
Drinks are made in a limited space next to the register. 
The small refrigerator is stocked with cocktail base drinks.
Remix your own style! Non-alcoholic versions of classic cocktails
Treviso
"The Negroni is characterized by the layers of sweetness, bitterness, and sourness within one glass." To recreate this, the bitterness of Campari is replaced with radicchio, and the sweetness of sweet vermouth is replaced with blueberries and cranberries. Simply mixing it makes it light like a soft drink, but adding the secret ingredient of "verjuice," a vinegar made from unripe grapes, gives it a rich, sour taste. 1,000 yen.
Ramos Strawberry Cheesecake
A reinterpretation of the classic cocktail, Ramos Gin Fizz. "It was originally made with egg whites and fresh cream, giving it a cheesecake-like flavor. We've given it a twist, making it taste like strawberry cheesecake." It combines strawberry jam and fresh cream, topped off with orange flower water and soda. A crumbled crust is garnished on the rim of the glass, giving it a more baked confectionery-like finish. 1,000 yen.
Wasabi Greens Gin and Tonic
Instead of gin, the base is Non-The Non-Al Spirits' "Midori no Hikyo" (Green Secret Region). "Gin and tonic is the most versatile cocktail. There are many recipes that allow you to enjoy the flavors of seasonal ingredients." On this day, the main ingredient is fresh, pungent wasabi greens. Combined with apples and put through a juicer, it creates a refreshing feeling reminiscent of juniper berries, an ingredient in gin. 1,000 yen.
Salted Caramel Paloma
Paloma is a simple tequila-based cocktail that is popular in Mexico. The biggest point is what to substitute for the tequila. "We got the idea from the fact that we both originated in Mexico, and the main ingredient is caramelized agave syrup. However, as it is, it becomes like a dessert, so we added spicy chili salt to the rim of the glass. This creates a contrast between the aroma before drinking and the aftertaste." 1,000 yen.
