This $110 mocktail pairing at Disney World's most expensive restaurant is perfect for non-drinkers
Inside the iconic Grand Floridian Resort and Spa at Walt Disney World lies one of Disney's most renowned restaurants, Victoria and Albert's. Since 2000 the fine dining restaurant has earned prestigious awards like the AAA Five Diamond Award and the Forbes Travel Guide Star Award, thanks largely in part to its excellent wine pairing program. But after it's months-long closure due to the coronavirus pandemic, Victoria and Albert's re-opened with an all-new non-alcoholic drink menu, featuring zero-proof cocktails (mocktails) for the sober ... or sober-curious crowd.
Though the team at Victoria and Albert's wasn't cooking nightly for an intimate dining room filled with guests during its closure, they were busy revamping the menu and working on plans for the new zero-proof cocktail pairing. As a result, non-drinking guests who are able to get a coveted reservation at the restaurant have the opportunity to indulge in a prix-fixe food menu that starts at $295 while adding the nine-drink zero-proof cocktail pairing for an additional $110. (For those in the dining party who do imbibe, the wine pairing menu begins at $150.)
But what exactly goes into making a zero-proof cocktail pairing menu for Disney's most elegant dining experience? Israel Perez, the ma?tre d'h?tel and sommelier at Victoria and Albert's, and Gabriella Syvaniemi, a sous chef at the recently-reopened restaurant, say plans for the new beverage offering have been in the works for quite a while.
"We've been wanting to do it for a long time," Perez tells Yahoo Life. "We want everyone to have a similar experience with pairings, and there are many guests that are not able to drink alcohol, so we wanted to do a non-alcoholic menu."
Creating zero-proof drinks that are more than just one-note sweet concoctions is what Syvaniemi does best. "Since I'm working in the kitchen as well as helping with menu development, it's a good insight of what's going to match and what flavors are going to complement each other," she says.
For those who may want to sample what Syvaniemi and her team are mixing up in the kitchen without committing to an entire pairing, Perez says guests can order a single zero-proof beverage, even though the menu does not list the drinks as singular options. (Prices for single drinks are currently not listed on the Victoria and Albert's menu.)
Perez says the creation of the new pairing menu took about two months and went through a few more sugary iterations before the final menu was developed. "We kept some of the essence, or spirit, of my drinks," he says, "but it wasn't until Gabriella joined the team that we were able to balance those drinks and make them more than one-dimensional."
Syvaniemi says the drink menu at Victoria and Albert's will always be evolving. She's constantly trying to make things better, bring out another flavor component and make sure the fruit that's used doesn't change in taste with the changing seasons. "It's always tasting, tasting, tasting," she says, "and just changing the development of the drink. We're starting this program, [but] the sky's the limit really."
Syvaniemi also mentions the menu will be changing seasonally based on what produce is at its peak and what flavors the team is able to add into the mix. For fall, the team may be looking to add warm spices or winter fruit like cranberries.
So what exactly will those who choose not to drink be trying should they be able to get a reservation at the popular restaurant? At a recent dinner at Victoria and Albert's, I tried the entire zero-proof drink pairing and was pleasantly surprised. From flavorful jasmine to spicy guajillo pepper, here are the flavors on the current pairing menu.
Yuzu Mineral Seltzer
This drink is made with a combination of naturally-carbonated Badoit French mineral water, fresh citrus zest, yuzu, juniper, parsley and rosemary. It's paired with a course of royal Belgian caviar and cauliflower panna cotta.
Tomatillos and Melon
The Tomatillos and Melon combines the tart and citrusy taste of green tomatillos and the fresh taste of honeydew melons. It's served with Danish hiramasa kingfish, carrot and Okinawan sweet potatoes.
Vin de Péche
With the wild turbot, fennel and baby leeks course, a sweet drink that highlights peaches is served. Vin de Péche is made with fresh peaches, lemon juice, orange blossom water and verjus blanc — a juice made from unripened and unfermented grapes.
Lychee Basmati
Leaning into Asian flavors is the Lychee Basmati. Akin to a light and flavorful sake, the drink is made using a tea of flowers, nuts and spice, then rounded out with Asian pears, lemongrass, Thai basil and lychee fruit. The drink is paired with Glacier 51 Toothfish, charred mushroom and spicy sambal.
Guajillo Spice
After the light and floral Lychee Basmati, the Guajillo Spice is a jump to the opposite end of the spectrum. The drink combines roasted guajillo peppers, black peppercorns and charred jalape?os with fresh lime and turbinado sugar for a savory and smoky sip. It's paired with Green Circle Chicken, Australian black truffle and corn.
Cassis
The Cassis is Victoria and Albert's attempt to deconstruct a glass of Bordeaux wine. It uses cassis fruit, vanilla, peppercorns and black tea to find the balance between sweet fruit and tannins, and is paired with lamb, pickled blueberries and violet mustard.
1711
The 1711 is a riff on a classic English milk punch, made with coconut milk, lime and pineapple juice. The drink takes 48 hours to make and comes out perfectly clear like a glass of white wine. The 1711 is paired with Miyazaki A-5 wagyu, potato r?sti and romesco sauce.
Sauternes
With the cheese course, which prepares your taste buds for four courses of dessert, comes Sauternes, a riff on the sweet French wine of the same name. The drink is made with the essence of white raisins along with a concentration of apricots and dry peaches.
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