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Saturday, October 31, 2026Oct 31

Emily Crisman

Emily Crisman became a staff writer for the Chattanooga Times Free Press in 2009. She also writes for Chatter Magazine. Emily graduated with a degree in humanities from the University of Colorado at Boulder in 2006.

Contact business reporter Emily Crisman at ecrisman@timesfreepress.com or 423-757-6508.


How to make the Passionfruit Mule Mocktail from Cashew in Chattanooga

While Cashew is well known as a destination for plant-based vegan cuisine, the restaurant is also beginning to build a stellar reputation for its beverages — with and without alcohol. Co-owners Bailey Cole and Kristiana Mallo plan to open a separate bar, Broads Lounge, next to the Dwell Hotel in late fall, but in the meantime, you can find their cocktails and mocktails at their River Street restaurant. Or try out this recipe for their Passionfruit Mule Mocktail at home.

Staff photo by Olivia Ross / Cashews non-alcoholic Passionfruit Mule Mocktail