Stories and stories above Brooklyn, The William Vale’s Westlight is something of an oasis. It’s the perfect place to sip on a refreshing drink or a glass of bubbly—made with or without alcohol.
And, in fact, the restaurant has the perfect non-alcoholic option for any fun occasion spent at Westlight and beyond. Its “Champagne” Cocktail is light, celebratory and on-par with its other offerings.
“The inspiration behind the ‘Champagne’ Cocktail was to incorporate the equivalent intention and craft into a non-alcoholic version of the celebratory classic as everything else we make,” says Josh Nadel, Beverage Director for NoHo Hospitality.
Nadel said after numerous takes they landed on the perfect recipe that combines Westlight’s house-made citrus-berry sugar cube and French Bloom as a zero-proof sparking base.
The drink “continues to be our favorite nonalcoholic sparkler by a landslide,” Nadel says.
Westlight shared its recipe for the “Champagne Cocktail” with Appetito in case you can’t make it into the Williamsburg hotspot, though Appetito certainly recommends making a reservation to experience the rooftop in-person.
Westlight’s NA “Champagne Cocktail”
1
servings1
minute10
minutesIngredients
French Blook Le Rosé
1 1 Lemon-Raspberry Sugar Cube
- For the Lemon-Raspberry Sugar Cube (Makes ~2 dozen cubes)
1 cup 1 white granulated sugar
zest of one lemon
1/3 cup 1/3 freeze-dried powdered raspberries
1/2 tsp. 1/2 water
Directions
- Place a house-made citrus-berry sugar cube in a champagne flute.
- Top with French Bloom Le Rosé.
- Serve immediately.
- For the Lemon-Raspberry Sugar Cube (Makes ~2 dozen cubes)
- cup of white granulated sugar
- Zest of one lemon
- 1/3 cup of freeze-dried powdered raspberries
- 1/2 tsp. water
- Add 1/2 tsp. water and blend until it is the consistency of wet sand-- slightly wet and clumpy.
- Add to a sugar cube mold and let sit overnight.
- Break out of mold and store in a quart container at room temperature.
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