Cocktails: Hold the alcohol
Forget the “garish, cloying” mocktails of old, said M. Carrie Allan in The Washington Post. Bartenders are learning to create sophisticated drinks free of alcohol, and you can, too. Start with high-quality mixers plus fresh juices and herbs, and get to know your way around verjus (the acidic juices of unripe fruit), shrubs (vinegary syrups), and Seedlip, a line of nonalcoholic distilled spirits. You can start with cold-brew coffee and tonic (pictured). Below, two other ideas, from Vogue.com and Chowhound.com.
Nojito L.A. mixologist Christine Wiseman muddles mint and strawberry in a glass, then adds 1 oz Seedlip Garden, 1 oz Seedlip Grove, ¾ oz mint tea syrup, ¾ oz lime juice, 1 oz soda water, and crushed ice.
Here’s to You L.A.’s Bibo Ergo Sum combines 1 oz Seedlip Spice, ¾ oz clarified lime juice, 3.4 oz cinnamon syrup, 1 tsp ginger syrup, and 4 oz seltzer. Serve with a grapefruit twist.
January 18, 2019 THE WEEK