Bartenders Find Balance in Creating Low-Sugar Cocktails

Brad Thomas Parsons

The frequent request for a drink that’s “not too sweet” is a phrase that triggers a mild annoyance in many bartenders. It harkens back to a not-too-distant past when the cocktail landscape leaned more toward fruity and sweet drinks that relied on artificial juices and sweeteners rather than the well-balanced, flavorful drinks you’ll find at most bars today. There’s been a steady rise of creative nonalcoholic drink options featured on many cocktail menus, but you...