Whether you prefer to call them mocktails (we don’t, for the record), zero-proof, or spirit-free drinks, we’d like to encourage you to dive deep into the world of non-alcoholic mixed drinks, which can be every bit as complex, delicious, and worth getting excited about as its boozy counterpart. The traditional principles used to craft alcoholic mixed drinks – finding balance in flavour, picking thoughtful garnishes, glassware, and ice – apply to non-alcoholic cocktails as well, and while some of the recipes we enjoy the most call for a few additional steps, like making a syrup or a tincture, you’ll be surprised by how easy many can be used again to add extra flavour to everything from ice cream to coffee. Read on for some of our favourite non-alcoholic cocktails, from the caffeinated and citrus-forward Coffee Cooler, to a cherry soda-Esque Cherry Red. These are drinks you’ll want to make long after Dry January is behind us.
Non-alcoholic drinks that are a must try this season
In the Green Refresher, one of our favourite non-alcoholic cocktails concocted from master distiller and mixologist Sebastian Reaburn, the herbaceous, earthy notes of Japanese sencha tea perfectly complements the sweet, tart flavour of apple juice.
Ghia is a Campari-lover’s booze-free best friend, and this simple, non-alcoholic cocktail shows off the complex botanicals and herbs in one of our favourite non-alcoholic aperitifs.
Mixologist Sebastian Reaburn uses black cherries when he makes this non-alcoholic cocktail, which was inspired, he says, by “classic American flavours like Big Red chewing gum and Cherry Coke.”
This refreshing non-alcoholic cocktail from Bryan Dayton is featured in Julia Bainbridge’s book, Good Drinks. It is sweet and mildly bitter from Seedlip Garden 108 with botanical notes that shine with the addition of fragrant, herbal tonic water.
The Shift Drink is a combination of freshly squeezed grapefruit and lemon juices, an intensely fragrant spiced honey syrup, ginger beer, and one of our favourite non-alcoholic cocktails, Amass Riverine.
Chicha morada, a refreshing sweet-tart Peruvian drink, gets its gorgeous hue from dried purple corn. Garnished with chunks of pineapple and apple and spiced with cinnamon and cloves, this sangria-like non-alcoholic cocktail is the perfect summer drink.
Oriole’s G&T tisane
From Chicago restaurant Oriole, this chilled tisane calls for juniper berries, coriander seeds, osmanthus flowers, Szechuan peppercorns, white peppercorns, and mustard seeds.
Mango hibiscus cooler
Let guests choose their own adventure with this make-ahead mixer flavoured with sweet mango nectar and sour-tart hibiscus syrup. It’s especially delicious on the rocks with sparkling water.
Verjus adds a pleasant kick of acidity to this non-alcoholic cocktail from mixologist and author John deBary.
Sangrita is the traditional chaser for shots of tequila. This recipe comes from Arunas Bruzas, the bartender at the Adobo Grill in Chicago.
John deBary uses both ginger juice and ginger syrup in this mocktail. “Ginger replicates that pleasant burn from the vodka in the original,” he says.
(Credit for Hero and Feature Image: Matt Taylor-Gross)
This story first appeared on www.foodandwine.com
© 2021. TI Inc. Affluent Media Group. All rights reserved. Licensed from FoodandWine.com and published with permission of Affluent Media Group. Reproduction in any manner in any language in whole or in part without prior written permission is prohibited.
Food & Wine and the Food & Wine Logo are registered trademarks of Affluent Media Group. Used under License.