DRINK CULTURE

cohol-free , people are often shocked to learn that we only offer mocktails or nonalcoholic beer , shots and wine . Our true standouts at each concept , though , are our mocktails , and that ’ s because we believe that the true test of a great mixed drink is how well it stands on its own , without alcohol .

When guests try our drinks , the shock usually comes from realizing they genuinely enjoy the experience of a beverage without alcohol , because we put so much thought into balancing and layering our drinks , making each one an experience in itself .

Ahmad Hosseini is head mixologist at Khan Saab Desi Craft Kitchen in Fullerton , CA ; SHOR Bazaar in Hawaiian Gardens , CA , and Mint Desi Craft Kitchen in Laguna Hills , CA .

WHAT WAS YOUR FIRST JOB IN THE BEVERAGE OR HOSPITALITY INDUSTRY ? My first job was as a barback at Tamarind of London in Newport Coast . This is where I first began working with my executive chef , Imran “ Ali ” Mookhi , and together we built a strong foundation for crafting halal food and drinks that work in unison to create a well-rounded menu .

WHAT IS YOUR FAVORITE NONALCOHOLIC PRODUCT TO WORK WITH AT THE MOMENT ? My current favorite nonalcoholic products to use in drinks are Ritual and Seedlip , both N / A spirits that I ’ ve relied on for a few years now . Sometimes , when you want a mocktail to truly reflect the essence of a classic cocktail , like a Manhattan or a Cosmo , you need the signature flavor that a spirit provides . That ’ s why I love using Ritual and Seedlip — they deliver an authentic taste while allowing me to stay true to my non-alcholic values .

ARE PEOPLE SURPRISED THAT THE DRINKS AT YOUR BARS DON ’ T HAVE ALCOHOL ? Surprisingly , yes ! For those who aren ’ t aware that we ’ re al-

HOW DO YOU INCORPORATE THE FLAVORS OF PAKISTAN , INDIA AND AFGHANISTAN INTO THE BEVERAGES ? Because Desi culture is known for its wide variety of spices , incorporating flavors reminiscent of each country into our drinks feels like a natural process . Over the years , I ’ ve used ingredients like cardamom , ginger , cloves , star anise , black salt , pickle spices , coconut , tamarind and rose petals in my mocktails — all of which are commonly used in South Asian cooking , as well .

Drawing inspiration from the kitchen has broadened my perspective on what can traditionally be included in a drink and has allowed us to offer a unique and cohesive epicurean experience for our guests

WHAT DRINKS HAVE BEEN POPULAR WITH GUESTS ? The popular drinks at SHOR now are our Piña Colada and Devil ’ s Kiss ( made with Seedlip 94 , passion fruit syrup , fresh lime juice and jalapeño ). Sunset ( recipe below ) is another .

WHAT ’ S YOUR CURRENT GO-TO BEVERAGE ? My go-to drink from the bar right now is the Falsa-tini , featured on the menu at our newest restaurant , Mint . Its primary flavor comes from falsa , a berry commonly found in India and Pakistan but rarely found on menus in the States .

SUNSET

1 oz . Passion fruit syrup 1 oz . Lime juice 1 ½ oz . Seedlip 42 Marshmallow ( optional ) Blood orange soda

Fill a glass with ice cubes . In a shaker , combine the passion fruit syrup , lime juice and Seedlip 42 and shake well to mix . Strain the mixture over the ice in the glass . Slowly and gently pour the blood orange soda over the mixture to create a beautiful gradient effect that mimics a sunset . Garnish with a marshmallow , torched to release a sweet scent .

6 Cheers • Spring 2025 www . cheersonline . com