- Category American, Eatery, News Flash, Restaurant News
- Post tags Mocktails, Savor at Pearl, The Culinary Institute of America
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Mocktails at San Antonio’s Savor are Better Than the Real Thing
With mocktails becoming a popular trend in the beverage industry, Savor, brought to you by The Culinary Institute of America in San Antonio, has recently launched its seasonal mocktail program.
These libations, including items like the Blackberry Fojito, Sage Cucumber Cooler, and Luxardo Cherry Shirley Temple are made sans alcohol, but don’t sacrifice the elegance and taste of a crafted cocktail. Each of these offerings are made in a way that allows for alcohol to be effortlessly added in case patrons are looking for something a little stronger.
Savor’s zero proof mocktail menu features:
- Blackberry Fojito ($6) made with blackberries, mint, lime juice, simple syrup
- Sage Cucumber Cooler ($6) made with sage, cucumber, lemon juice, simple syrup
- Luxardo Cherry Shirley Temple ($5) made with sprite, Luxardo Cherry
- Savor Ginger Beer ($6)
- Daily Fresh Lemonade ($5)
Savor opened in January of 2019 and is located at the historic Pearl in San Antonio, Texas, where its campus is. The unique restaurant doubles as a classroom; Savor teaches cuisines and techniques from around the world, based off of the CIA’s curriculum. The college’s world-class chefs and hospitality instructors lead the students who prepare and serve dinner as part of their associate degree studies. The result is a seasonal, three to four course menu and a full service cocktail program along with a portion of it dedicated to mocktails.
About Savor
Step into Savor The Culinary Institute of America restaurant and experience a meal inspired by ingredients and techniques from around the world. Dinner is created and presented by advanced CIA students under the guidance of our professional faculty, making for a truly unique and memorable meal. Build your own three or four-course meal in our intimate dining room or spend time in our barroom and order from constantly changing tastes from the kitchen, classic cocktails, curated wines, or local craft beers.
