More than 100 years after Prohibition was enacted, bartenders are actually excited about people not drinking again.
From Dry January and alcohol-free bars opening around the country to people interested in abstaining from drinking for better health, the no-proof movement is one of today’s fastest-growing lifestyle choices, as consumers become more mindful and re-examine their relationship to alcohol.
The no-proof drinker could be anyone, and even traditional bars have taken note with no-alcohol offerings. What do the world’s most talented bartenders concoct when they can’t use booze?
This book answers that question with 90 lush and sophisticated recipes that take the craft to new heights. Veteran reporter Elva Ramirez interviewed the biggest names in cocktails and collected recipes for vibrant no-proof drinks from the world’s top bars in Paris, London, and New York. This is the start of a new era in no-proof drinking.
Joseph Hall, Satan’s Whiskers, London
Charming and refreshing, this drink puts a spotlight on the best parts of the julep: the bracing bite of fresh mint, a snap of fresh citrus, and the fun of crushed ice. An undertone of honey guarantees you won’t miss the bourbon.
Makes 1 drink
Scant 2½ ounces fresh grapefruit juice
½ ounce Honey Syrup (1:1) (page 236)
2 teaspoons Simple Syrup (1:1) (page236)
2 teaspoons fresh lime juice
Scant ½ teaspoon grenadine
4 fresh mint leaves
1 grapefruit half-moon, for garnish
1 fresh mint sprig, for garnish
In a cocktail shaker, combine the grapefruit juice, honey syrup, simple syrup, lime juice, grenadine, and mint leaves. Fill with ice, shake, then strain into a tall, chilled 12-ounce Collins glass filled with crushed ice. Garnish with the grapefruit and mint sprig and serve with a straw.
SIMPLE SYRUP (1:1)
1 cup water
1 cup sugar
Bring the water to a simmer in a small saucepan, then remove from the heat. Add the sugar and stir until it dissolves. Let cool to room temperature, then store in an airtight container and refrigerate for up to 2 weeks.
Makes 12 ounces
HONEY SYRUP (1:1)
½ cup hot water
½ cup honey
In a small saucepan, bring the water to a simmer. Remove from the heat, then add the honey and stir to combine. Let cool to room temperature, then store in an airtight container and refrigerate for up to 3 weeks.
Makes 8 ounces
Recipe reprinted with permission from Houghton Mifflin Harcourt.