Zero Proof Recipe: Everbee
That hint of spring flowers in the air brings to mind bees and wild honey. This zero proof drink, created for the book by Everleaf Aperitif founder Paul Mathew is delightfully well-rounded and polished with a refined floral dryness.
Bee pollen gives this drink a dense nuttiness that filters the honey into an element that’s more than merely sweet.
“We’ve seen a lot about the importance of bees as eco-system pollinators,” he told me. “This drink is a celebration of the part bees play in making sure Everleaf’s plants are around forever.”
You can find the Everbee on page 123 of the book, alongside over 80 more recipes.
In a cocktail shaker, combine the aperitif, cordial, and verjus and shake. Strain into a chilled 6-ounce Nick and Nora glass.
Lightly toast the bee pollen in a small saucepan to release aromas, about one minute. Add the water, lemon peel, honey, and acid and bring to a simmer over low heat, without boiling, for 8 to 10 minutes. Set aside to fully cool, then strain and refrigerate for up to 2 weeks.
Zero Proof Recipe: Morning Glory
Fizzes, or drinks made with egg whites, are part of a long tradition of light drinks designed for brunch and daytime sipping. One of the most famous fizzes of them all is the Ramos Gin Fizz, which is beloved by bartenders (it’s so creamy and delicious) but also despised by bartenders (it takes a long time to shake properly, which can be a killer on a busy bar night).
In this zero proof twist on the classic, there’s no gin but the introduction of orange juice cubes amps up the citrus-and-cream allure of the drink. Shake it until you’re tired, then shake it again.
This drink requires two shakes, a dry shake and then one with ice.
Combine lemon juice, egg white, sugar, heavy cream and orange blossom water in a tin and dry shake briskly to emulsify the liquid. Add the orange juice ice cubes (about 4 cubes) then shake again (about 3 minutes) until the ice stops rattling in the tin and the drink is frothy and very creamy. (This might take several long shakes; if you get tired, take a 5-second break, then keep going.)
Pour into a Collins glass and fill nearly to the top. Place the drink in a freezer to set and harden slightly. Temperatures will vary but check it at about 7 - 10 minutes. As it hardens into a meringue, it will rise when the water is poured on top.
Remove the drink from the freezer. Slowly pour Blood Orange HOP WTR to top. Serve with a straw.
The exact amount of juice needed will vary based on the size of your ice cube trays. Pour orange juice into a clean ice cube tray and freeze until needed.
Using orange juice ice cubes in this drink will chill the liquid, and add a touch of flavor but keep the amount of extra dilution down. This is a way to introduce flavor without watering down the drink, which would be the case with regular ice cubes.
Zero Proof Recipe: Digital Nomad
New recipe drop: Check out the Digital Nomad.
A recipe for pineapple sherbet in an 1891 cocktail book serves as the inspiration for a zero proof riff on shaved ice, with tasting notes that temper the zing of citrus with a whisper of chocolate and the sparkle of classic HOP WTR (@hopwtr), a hops-infused fizzy water.
The result: A drink that’s as pleasant in the early afternoon as it is late at night, and appropriate for any season, whether it’s a cold winter or a bright summer day.
Remove sherbet from the freezer and let it soften slightly (about 10 - 15 minutes).
In a mixing tin, combine grapefruit, agave and several ice cubes. Shake until mixture is cold and well-combined. Open tin, add about 1 ounce of HOP WTR, swirl in the tin.
Pour mixture, including ice into a couple
With a spoon or knife, break up the frozen sherbet to make ice shavings. The slushier, the better. (Think of how one makes sno-cones or shaved ice.) Gently gather the ice shavings in a spoon or jigger, then place in the center of the drink. The ice shards don’t have to sit packed in the jigger, they will be slightly fluffy.
Add several dashes of chocolate bitters, and serve.
Combine juices and water in a plastic quart container. Cover and freeze.
Zero Proof Recipe: Spice World Tour
New recipe drop: Pineapple spice is what you want, what you really, really want. Pineapple shows up often in zero proof drinks because of its built-in sweetness and its lively froth, but also due to its carefree, escapist connotations.
In this new recipe, Spice World Tour, I pair pineapple and a rich homemade spiced syrup with the tart zing of Mango HOP WTR. Having friends over? The Spice World Tour is just thing to please all of those personalities at once.
Shake it down, wind it all around.
In a shaking tin, combine juices, syrup and several ice cubes. Shake briskly until well-combined and thoroughly chilled.
Pour mixture and ice into a glass, then top with scoops of crushed ice. (see note) Slowly pour Mango HOP WTR (about one ounce) to top. Set can aside to top off, as needed.
Garnish with fresh grating of cinnamon across the top.
Note: To make crushed ice, place a handful of ice cubes on a clean dish towel. Wrap ice tightly into a small bundle, then hit the bundle on a counter with a hard object (metal water bottles work well). Continue until all the ice has splintered into small shards. Scoop up the small bits of ice with a spoon.
In a medium saucepan, add water, the coconut flakes and the spices. Heat gently over very low heat, then add the sugar and stir until fully dissolved. Cook over very low heat (at the lowest heat seating) for about 20 minutes. The mixture should never boil.
Remove from heat, set aside to cool. Set aside to infuse in a container, ideally overnight. Strain and discard solids. Keep syrup in the refrigerator.
Zero Proof Recipe: The Mood Board
No filter needed when you're this cute. My newest recipe, the Mood Board, is inspired by the Queen Charlotte, a Temperance cocktail featured in Cocktail Boothby's 1891 bartending guide.
The Mood Board features two kinds of colored ice, a sprightly raspberry syrup and a kiss of orgeat. It was designed for the social media spotlight.
This drink was created in partnership with the lovely folks at HOP WTR, a sparkling hops-infused water.
In a mixing tin, combine raspberry syrup, orgeat, lime juice and several colored ice cubes. (Note: Wear gloves while handling the colored ice, as it will stain fingers temporarily). Shake briskly until well-chilled and most of the ice stops rattling in the tin. The longer you shake, the darker the color of the drink.
Open tin, add chilled Classic HOP WTR and swirl. Gently pour drink, including remaining colored ice, into a tall Collins glass. Serve with a straw.
Top off with more HOP WTR and fresh colored ice, as needed. The remaining ice will slowly melt, changing the color of the drink slightly.
In a medium saucepan, combine raspberries and water. Cover, then cook over the lowest heat setting for one hour. The raspberries will turn pale, while the liquid will be bright pink.
Remove from heat and let thoroughly cool. Strain away solids, gently pressing to extract liquid. Measure the remaining liquid; whatever the new volume s, add an equal amount of sugar. For example, you may likely get ¾ cups of liquid after straining away the raspberries. In that case, add ¾ cup sugar, then stir until fully dissolved. Store in the refrigerator.
In a small saucepan, heat water to just under boiling. Pour water into two heat proof containers. Add multiple drops of purple dye in one container, and blue dye in the other. The more dye you add, the brighter the colors will be. Typically, about 4 - 5 dashes will get the water deeply tinted.
Pour purple water into one ice cube tray, and the blue in the other. Set aside to freeze until needed. Note: An ice tray with smaller-sized cubes, such as petite spherical molds, works very well for this versus larger molds.
Zero Proof Recipe: Carrot Spritz
Dry January is a time to discover new flavors and styles. I dug deep into my archives to showcase this sprightly drink that unfurls the promise of spring in the dead of winter.
New York's acclaimed The Fat Radish has now closed but it lives on in my heart as one of the earliest venues that gave zero proof drinks the attention they deserve. The Carrot Spritz, by Gaby Mlynarczyk, adds a spike of ginger to fresh pressed carrot juice and the warming notes of vanilla. Give it a whirl -- you won't regret it.
Add carrot juice, ginger syrup, lemon juice and vanilla to a mixing tin filled with ice. Shake hard to combine and chill.
Pour ginger beer into shaker, and swirl to combine. Strain into chilled glass filled with ice.
Zero Proof Recipe: The Sober Rabbit
Dry January is a time for bartenders to shine. It's also a chance to showcase some of the best zero proof drinks that cross my radar.
Case in point: The Sober Rabbit, courtesy of Jose Romero, from R House in Miami's Wynwood district.
Zero Proof Recipe: Red Scarf Season
Did someone say Dry January? I got you. Stay tuned for new recipes, tips and more.
Whether it's your first Dry January or not, here's a new recipe to kick off this month of austerity, fresh starts and shiny new beginnings.
Mulled apple cider is one of the timeless joys of the winter season. For your next cozy session, make the Red Scarf Season.
While many spiced apple cider drinks lean into a sweet tasting profile, this recipe plays up the savory potential in cider.
Five-Spice powder (cinnamon, fennel, cloves, star anise, white pepper) amps up the umami tones while sumac berries lift the drink with bright tartness. For the adventurous, add a pinch of cayenne pepper to bring the drink to a well-rounded, lingering finish
In a small saucepan, add apple cider, sumac and 5-spice powder. Warm on the lowest heat seating. Cover and let infuse over lowest heat setting, occasionally stirring, for 30 minutes. Do not boil.
Remove from heat. Fill mugs about halfway with warm cider (between 3 - 4 oz per drink). (You may have spiced cider leftover.) Add 2 ounces of alt-whiskey per mug and stir to combine. Add a small pinch of cayenne powder as a garnish, if desired.
Zero Proof Recipe: The Nakatomi Tower
Team Zero Proof, meet the Nakatomi Tower, a mulled zero-proof wine drink. Yes, this is named after the setting of The Greatest Christmas Movie of All Time (That Is Not ‘Home Alone’).
Like its namesake, this drink is lively and complex from the jump, with an unexpected, satisfying finish.
This elegant zero-proof warm wine drink features POM pomegranate juice, Lyre’s Italian Orange and black smoky teas.
It opens with sprightly, juicy berry notes. It has a backbone of seasonal spices and a surprising dryness imparted by the smoky, complex black teas. Lifted and lengthened by the bitter orange finish, it has all the elements to become your annual holiday tradition.
This drink can be made for a party or mixed for single serves. Keep Tea Mix in the refrigerator until ready to serve.
In a small saucepan, heat wine-tea mix on lowest setting until warm (do not let boil). Pour into a heatproof mug, then add the Lyre’s Italian Orange.
Stir to combine, and serve while warm.
Garnish with dried cranberries or raisins, if desired.
Combine all ingredients in a quart container and close. Fill a heavy saucepan with water and set at the lowest heat setting.
Place the sealed container in the pan. Let it infuse while sitting in the hot water for 30 minutes, or up to one hour. Do not let water boil.
Once infused, strain and set aside tea leaves. Tea leaves can be re-infused, with fresh POM and wine, at least two more times, but the flavor will soften with each infusion.
Zero Proof Recipe: Amaro Apertivo
Amaro fans, this is for you. Reminiscent of Italian-style bitter liqueurs, the tannins from the pomegranate juice and teas in the cordial offer a dry mouthfeel, leaving a beguiling finish. I created this drink for POM Wonderful as an autumn/winter slow sipper.
Fruity on the nose and palate, the cordial is designed to be sipped over time, rather than finished at once. Enjoy it served over ice with just a spritz of freshly expressed lemon zest, or you can top it off with tonic for a charming zero-proof drink brimming with style and enchanting depth.
Add a large ice cube to a rocks glass. Pour 2 ounces chilled Fragrant Amaro.
Express lemon zest across the glass to scent the drink, then discard.
Optional serve: Splash with tonic water, to taste.
In a saucepan or heavy pot, add enough water to nearly fill, then bring to a gentle boil.
In a mason jar or plastic bag, combine teas, water and POM juice. Seal and gently cook in a water bath (sous vide) for two hours. Water in the pot should be hot and gently boiling; keep the heat at the lowest temperature, and check often that the water covers the mixture at all times.
Remove from heat and set aside to cool completely. Strain solids and pour into a clean container.
Cover and let cool to room temperature before using. Refrigerate if not using immediately.
Zero Proof Recipe: Hibiscus Cooler
A touch of bitterness is balanced by a bright cordial that has warm hints of autumnal crispness.
The second Pom Wonderful drink I designed features a gorgeous homemade pomegranate-hibiscus cordial that has a pucker of acidity and an infusion of lipstick red tones.
Fragrant and complex, this drink has the charm of a well-made gin & tonic, sans the juniper of the gin. Swipe through to see the recipe.
In a Collins glass filled with ice, combine Cordial, pear and pomegranate juices. Give a quick stir to combine.
Top with chilled tonic a little at a time, so as not to overwhelm the flavors.
In a medium saucepan, bring water to a gentle boil. In a mason jar or plastic bag, combine Cordial ingredients. Seal and gently cook in a water bath (sous vide) for two hours.
Remove from heat, let cool and strain away solids.
Zero Proof Recipe: Autumn Tonic
Wait all year for it to be autumn. Recently, I created some original cocktails at the request of the lovely POM Wonderful pomegranate juice.
This quenching seasonal drink has a sprightly sweetness that is tapered by the bitterness of the tonic. The cayenne pepper at the end introduces a surprise savory finish with a lingering soft heat.
Pair this drink with flatbread crackers and a spicy jam, or a kale salad tossed with pomegranate arils and roasted pistachios.
In a highball glass filled with ice, add the three juices and stir briskly. Slowly top with chilled tonic water.
Dust with a pinch of cayenne pepper.
Kick Off With Dry January With These No-Proof Drinks
Originally published in Forbes.
New year, new habits? If you’re one of the many Americans who are trying out Dry January, there’s no need to have only fizzy water or tea for the next 31 days. Now’s the time to explore the best that non-alcoholic drinks can offer.
As Dry January gets more popular, bars are stepping up their no-proof drink options (and many are debuting dedicated non-alcoholic drink menus). From vegetal to fizzy, here’s a look at some delicious Dry January cocktails that you can make at home or try at some of these craft bars.
The Seldom in the Daylight from RedFarm’s Shawn Chen takes inspiration from the classic Mojito. Sugarcane, fresh lime and mint, just hold the rum.
Combine fresh lime wedges and mint in a glass, then gently muddle. Once softened, add the lime juice, sugarcane juice and the Fever-Tree club soda. Stir well to combine. Garnish with more mint and a lime wedge.
Look to savory vegetables and herbs that you can turn into a base for a complex drink. At Denver’s Ace Eat & Serve, Connor Green combines yellow bell pepper and cilantro for his bright and refreshing “Hello” cocktail.
In a blender, add yellow pepper and cilantro and blitz until it’s a puree. Add the fresh puree, lime juice, simple syrup and ice to a mixing tin and shake vigorously. Strain into a Collins glass filled with ice and top with chilled Fever-Tree club soda.
The Seedlip range of non-alcoholic spirits have established themselves as the go-to base for bartenders looking for a complex non-alcoholic drinks base. Seedlip 42, in this drink, brings notes of orange, lemon peel, peppercorn and ginger.
The Bertie Brown, by Marshall Minaya at Valerie in Midtown, adds a sprightly spiced apple syrup to Seedlip 42 for a seasonal long drink. To make, combine Seedlip, the apple syrup, lemon juice and bitters into a mixing tin. Shake briskly with ice, strain into a Collins glass, then top with Fever-Tree club soda. Garnish with fresh apple wedges and grated cinnamon.
The bright orange hue of the Carrot Spritz is just the beginning. Lush and vegetal, with a bracing hit of ginger, this might be the drink you take with you long after Dry January is over.
Created by Gaby Mlynarczyk at the Fat Radish, this non-alcoholic spritz is made by combining fresh carrot juice with ginger syrup, lemon juice, and a drop of vanilla extract in a mixing tin. Shake briskly with ice, then add the Fever-Tree ginger beer. Strain into an ice-filled glass and garnish with carrot ribbons and a sprig of parsley.
