Pivot · Tuesday, September 8, 2026
The conversation touched on the increasing popularity of mocktails, with one speaker noting that restaurants now offer as many non-alcoholic options as alcoholic ones. The key to a good mocktail, according to one speaker, is to include an acidic component like lime to give it an edge, distinguishing it from a simple fruit juice drink.
“And you know what, nobody's drinking anymore, which is crazy. So, I think when you go to a restaurant, there's as many mocktails as there are cocktails.”
“The thing about mocktails that's really important is it needs to have like an edge. It needs lime. It needs something acidic. Otherwise, it's just like a fruit juice drink.”