How Do Nonalcoholic Bars Actually Work? | Eater
"Born out of a love for seltzer and styled like an old-fashioned soda fountain, this Downtown Portland, Maine spot focuses on fizzy, craft nonalcoholic mixed drinks while offering a nostalgic, approachable vibe. Bartenders shake up signature sparkling concoctions such as “The Pear Drop” (pear purée, pear shrub, lime, rosemary, and bitters) and “The Bangladesh Express” (coconut crème, blood orange, lime, ghost pepper, bitters). A downstairs mixology shop run by owners Johanna and Steve Corman sells the homemade bitters and syrups used in the bar so guests can recreate the drinks at home. Opened in 2013 as an all–zero-proof establishment, the menu later added spirits after patrons were found bringing in alcohol; today the program caters to both drinkers and non-drinkers (about 25% of sales are nonalcoholic), with the retail shop helping offset costs. The owners highlight the venue’s role as a safe, family-friendly space for diverse communities and have even considered a second location to serve markets with large populations that prefer alcohol-free options." - Emma Orlow
