Adam Fleischman, who founded the Umami Burger chain, is launching a new venture called SourTooth, which takes the form of a non-alcoholic vegan pop-up bar in Los Angeles. The pop-up shares a plant-based, alcohol-free twist on classic cocktails like the Nina Colada made with coconut milk, the matcha-infused Japanese Ceremony and Dragon’s Breath with fiery jalapeño peppers. To enhance any drink with a healthful twist, SourTooth offers optional superfood add-ins like adaptogenic ashwagandha, ginseng and baobab.
Alongside its unique drinks, SourTooth also offers a food menu called MeatTooth that is full of meat alternatives. According to Fleischman, "I am trying to push myself to create the world’s best vegan burgers and chicken, and other things."
Key Themes Behind This Trend
- Non-alcoholic Pop-ups
- Opportunity for creating unique and innovative non-alcoholic drinking experiences.
- Plant-based Cocktails
- Opportunity for developing creative and delicious vegan twists on classic cocktails.
- Meat Alternatives
- Opportunity for expanding the market of vegan meat substitutes.
Where This Applies
- Hospitality
- Opportunity for hotels, bars, and restaurants to cater to the growing demand for non-alcoholic and plant-based options.
- Beverage
- Opportunity for beverage companies to innovate and create new non-alcoholic drinks using plant-based ingredients.
- Food
- Opportunity for food companies to develop and promote meat alternatives that appeal to vegans and non-vegans alike.
