TrendHunter: Temperance Cocktails Makes Non-Alcoholic Cocktail Drinks

Excerpt: “While Park Day is lemonade-like, Chapter Two combines ingredients like jasmine tea, lemon oil, rice vinegar and lychee. Other unique ingredients can be found in True Terroir, which boasts a lapsang souchong tea base that’s comparable to a peaty whisky, as well as Community Garden, which is floral, sweet and dry thanks to the use of hibiscus, rosebud, verjus rouge and blackcurrant.”

blogTO: Toronto startup is putting a new spin on non-alcoholic drinks

Excerpt: “Whatever the reason Torontonians choose not to consume alcohol, Temperance Cocktails is looking to diversify the options for non-drinkers with their own extensive range of booze-free bevvies. The project is primarily the brainchild of craft cocktail artisan Haritha Gnanaratna, and was inspired by creating cocktails for feminist partner and lifelong non-drinker Audra Williams.”

The Toronto Star: Considering a ‘Dry July’? Non-boozy cocktails go beyond soda water

Excerpt: “The pair’s temperance cocktails, which come in four flavours and cost $5 each, could easily pass for real cocktails both in terms of appearance and taste. They’re natural-tasting and complex and boast a pretty serious depth of flavour. Their True Terroir, for example, is a rich and spicy smoke bomb, that you might imagine had a base of peaty Islay whisky in it (it’s actually tea). Another, Chapter Two, is a fizzy, fresh and perfectly-acidic drink—perfect for summer refreshment.”

On 960AM’s Drinks On Us, Haritha and Audra were interviewed by Matt the Producer and Michelle Hacon.

During their half hour chat, Matt and Michelle tried the drinks on air, Haritha gave A+ dating tips, and Audra declared “No war but the class war.” (The Temperance Cocktails segment starts about an hour in.)

She Does the City: Temperance Cocktails: Because not everyone likes (or is able) to drink alcohol

Excerpted quote from Haritha: “Toronto is a very multicultural city. We have a high Muslim population, for example. That community is not considered when mainstream establishments are creating their menus. At the same time, a while back turmeric was huge in cocktails and beverages. It was such a hot item that everyone was using it; bartenders didn’t want to be left out of the big thing, but they were completely ignoring the fact that turmeric doesn’t actually go with everything. But you might not have any intuition for that if it’s not a flavour you grew up with, and for most of the top bartenders in the city, it wouldn’t be. People who have been marginalized because of their race and culture have also been shut out of a lot of those high-profile positions.”