It’s clear there’s room for non-alcoholic spirits on a wide range of beverage menus.

The Bramble, which takes its name from the bush on which blackberries grow, is evolving as it spreads on U.S. menus into a variety of drinks that keep the core fruit flavor but take liberties with other components, even the gin.

Boba first came to the United States from Taiwan in the 1990s, but it has really caught on nationwide in recent years, meeting consumers’ growing love of Asian cuisine and serving as a sweet treat any time of day.

The combination of mango and habanero blends a kick of heat with the pleasure of fruity-sweet flavors, and it’s spreading on restaurant menus. Mango habanero is being used on everything from wings, fish, and beverages to ice cream and whiskey...

Sure, you’ve heard of red wine, and white wine, but orange wine? Meet this growing variety of wine that’s making some consumers excited for a new flavor experience...