Skipping the Booze and Sipping a Mocktail
Illustration by Anna Takahashi
Mocktails, spirit-frees, zero-proof, virgin versions — whatever you choose to call them, non-alcoholic specialty beverages are growing in popularity and sophistication. A well-made premium un-cocktail can be appealing to tipplers and non-tipplers alike, and just as imaginative as their classic boozy counterparts, with layered flavors and unique presentations minus those darn side effects.
Millennials and the younger set in particular are cutting back on alcohol consumption. According to the World Health Organization, the number of alcohol drinkers in the world has decreased by nearly 5 percent since 2000. And Beverage Daily reports that 84 percent of people who consume alcohol are looking to drink less of it.
But with hashtags like #SoberLife, #SoberCurious and #SoberIsSexy trending large, it’s clear this cohort hasn’t given up on the enjoyment of beverages and the conviviality of social settings. Trend-forward markets like Los Angeles and Brooklyn that serve premium mocktails boast the same allure as more “spirited” drinks with zero chance of a hangover.
Whether you’re out at your local cocktail joint (dining outside in this time of COVID), staying in and getting inventive with what’s in your kitchen or hoping to lead into the new year on a healthier note, here are some tips and tricks for a tasty booze-free beverage:
- Syrups and non-traditional sweeteners like maple syrup, agave and infused sugar syrups (see recipe later) are a great way to add subtle flavors while balancing your drink.
- Look to lemonade — classic or flavored/infused — as a refreshing premium mixer for mocktails. Don’t be afraid to embrace oddball citrus like grapefruit, key lime or kumquat.
- Signature spritzes can be made with carbonated water topping off juices, infusions, iced tea and other bases. Kick that Pamplemousse LaCroix up a notch!
- Cold brew coffee, too, makes an excellent starting point for a sophisticated specialty un-cocktail.
- Rummage through the kitchen for ingredients like spices, fruits and vegetables, vinegars, jams, syrups, honey, dairy products and other flavor boosters.
- Experiment with coconut milk or cream for the flavor, and to appeal to those who are avoiding dairy.
- Use creative bitters in flavors like celery and chocolate to add depth and interest to non-alcoholic cocktails. (Bitters are traditionally made with an alcohol base, but a few drops won’t push anyone over the limit, and there are also glycerin-based alternatives available.)
- Non-alcoholic punches can be great for groups of two or more, and a great reason to break that punch bowl out of storage.
Here are some recipes to try at home.
Two Tickets to Paradise (serves 1)
Feeling tropical? You don’t have to wait for a beach getaway to relax with this island-inspired libation. Shake one up, relax and let the vibes flow. Eddie Money soundtrack optional.
INGREDIENTS
1 ounce pineapple juice
1 ounce coconut cream
¾ ounce lime juice
¾ ounce cinnamon syrup (see
recipe below)
4 ounces ginger beer
For the cinnamon syrup:
1 cup sugar
1 cup + ½ teaspoon very hot water
Step 1
For the cinnamon syrup: Mix both ingredients together, and stir until dissolved.
Step 2
Shake pineapple juice, coconut cream, lime juice and cinnamon syrup together with ice. Pour into glass, ice and all, and top with ginger beer. Stir gently with a spoon or straw. Optional: Garnish with a sprinkle of cinnamon and mint leaves or lime slices.
Tea for Two, Or More (serves 8-10)
Nothing says “great host’ like a beautifully prepared bowl of punch. I adore punches for parties. They’re a great conversation starter and it means that I’m not stuck making drinks all night, and have more time to enjoy with my guests. Here is a favorite. This version packs less actual punch, but makes an amazing statement nonetheless.
INGREDIENTS
8 ounces fresh ruby red grapefruit juice
8 ounces strongly brewed Earl
Grey tea, cooled
6 ounces maple syrup
24 (4 cups) ounces grapefruit
LaCroix (club soda is fine in a
pinch)
4 to 6 sprigs of rosemary
Citrus slices and edible
flowers for garnish
PREPARATION
Mix all ingredients in large punch bowl. Add ice and garnish with rosemary, citrus slices and edible flowers.
Wake Up Call (serves 1)
The year 2020 has been rough. We can’t forget to treat ourselves every now and then. This combo of a favorite cold brew coffee (always go local!), banana, cinnamon and cream is a dark and indulgent treat for anyone who loves coffee as much as I do.
INGREDIENTS
7 ounces cold brew coffee
1 ounce cinnamon syrup (see previous recipe)
Salted banana cream (see recipe below)
For the salted banana cream:
1 cup heavy whipping cream
1 tablespoon sugar
1 teaspoon banana extract
½ teaspoon salt
Step 1
To prepare the salted banana cream: Using a hand whisk or mixer, combine all ingredients and mix on high until stiff peaks form.
Step 2
Pour cold brew coffee and cinnamon syrup over ice and top with salted banana cream.
The Golden Hour (serves 1)
This last one steps up the game a bit. It does take a bit more preparation, but the payoff is worth it. It incorporates one of my favorite throwback drink ingredients: shrubs. Making shrubs is a way to preserve fresh fruit and herbs for the winter through the use of sugar and vinegar. Shrubs are the perfect combination of sweet and tart with just a hint of that vinegar tang.
INGREDIENTS
6 ounces unfiltered apple cider
1 ounce lemon juice
1½ ounces honey chamomile shrub (see recipe below)
For the shrub:
1 cup honey
1 cup strongly brewed chamomile tea, hot
2 tablespoons apple cider vinegar
Peel of 2 lemons
Step 1
To prepare the shrub: Place all of the shrub ingredients in a container with a lid and mix until honey is dissolved by the hot tea. Allow to cool and then place sealed in refrigerator overnight. After 24 hours, remove lemon peel. This will keep refrigerated for 1 week.
Step 2
Pour the apple cider, lemon juice and honey chamomile shrub over ice in a glass and stir. Optional: Garnish with a lemon wheel, garden herbs and honeycomb.
