The Greatest Highball of All Time Is The Rum & Coke: Make It Non-Alcoholic

In this recipe of the month, we turn toward an old friend, the Rum & Coke, and reimagine it as a more nuanced non-alcoholic highball.

Photo by Wade Austin Ellis on Unsplash

I once called the Rum & Coke the drink of the shiftless, idle, and indolent in a Washington Post article written by Jason Wilson

"Rum and Cokes are downed quicker and with less thought than cocktails that require patience and precision," says Derek Brown, cocktail impresario of the Passenger and the Columbia Room. "That's why I dub the rum and Coke the drink of the shiftless, idle and indolent." He adds: "I believe I've done more stupid things on rum and Coke than any other beverage."

And it is somewhat true. Though I’ll save you the war stories. That doesn’t mean this simple highball is irredeemable. It just means I should’ve stopped drinking alcohol sooner. Meanwhile, I found a way to enjoy it sans proof.

Rum & Coke variation. Photo by Nole Garey.

Ever since I’ve started creating non-alcoholic menus, I’ve thrown in a few non-alcoholic Rum & Coke variations because I know that they’re delicious and are easy to riff on.

Take for instance the cocktail I created for the late STAY Zero Proof Lounge, The Monkey (Caleño Dark & Zesty, Cola, All the Bitter Aromatic Bitters, All the Bitter Orange Bitters, Lime, Lemon, Cinnamon). I added Caleño, a non-alcoholic “tropical spirit” with notes of coconut, pineapple, and vanilla and some bitters, finishing it off with a lemon and lime wheel and lighting some cinnamon on fire. (Yes, cinnamon is flammable.)

And more recently I’ve been working on one with The Pathfinder and fresh citrus for a client. The point is that you can gussy up the classic highball so that it’s even better than it’s alcoholic version while still keeping it a manageable build (flames optional).

Photo courtesy of Fluère Non-Alcoholic Spirit.

Let’s talk about the three ways I use to do this:

1. Split the Base

I mentioned Caleño, which works beautifully, but I’m also obsessed with Fluère’s Spiced Cane (whom I have worked with). The Spiced Cane has notes of coffee, tonka bean, and caramel, and recently won “Best in Show Non-Alcoholic Spirit” at Tales of the Cocktail. But you don’t have to stick to one spirit.

Tiki drinks are notorious for using multiple rums. Why not do the same here? Try combinations of Caleño, Fluère, Lyre’s Dark Cane, or Seir Hill’s new Coconut Rum, Cocovana. Or split the base with a whiskey alternative like Spiritless Kentucky 74 for a more robust backbone. The interplay between different spirits gives a simple highball unexpected complexity.

2. Add Bitters

The one failing of a traditional Rum & Coke is that it can feel flat—sweet without enough structure. Bitters solve that. Aromatic bitters add spice and depth, orange bitters brighten the finish, and specialty bitters (think chocolate, coffee, or tiki) can shift the whole drink in a new direction.

If you’re worried about alcohol content in bitters, you can also use glycerin-based bitters like All the Bitter to keep it completely zero-proof.

3. Use Citrus

Citrus does two things: it cuts through sweetness and adds freshness. Fresh lime is the classic choice, but lemon, yuzu, or even grapefruit can work depending on the base spirit. I like expressing the oils from a citrus peel over the drink before serving—it adds aroma and signals care.

In some cases, I’ll add a small splash of fresh juice directly into the cola before building the drink over ice. That little bit of acid can completely change how the flavors register on your palate.

Say Yes to the Bitters

The Rum & Coke might have a “shiftless, idle, and indolent” reputation, but in its non-alcoholic form it’s a blank canvas—quick to make, easy to enjoy, and capable of being every bit as thoughtful as any other cocktail.

And yes, I’ve done fewer stupid things while drinking the non-alcoholic version, all while enjoying every other perk.

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2. In my final episode of The Mindful Drinking Podcast, I explore “The Art of Mindful Drinking: Creating Inclusive Hospitality Spaces” and offer a heartfelt goodbye (for now). 🎙️

3. Check out my favorite ways to use kombucha in NA cocktails in this latest piece by Maria Scinto for The Takeout, “The Probiotic Beverage You Should Be Adding To All Your Mocktails.” 🍹

4. I talked to Gabby Romero from Delish about light non-alcoholic beers in “We Asked 8 Experts For The Best-Tasting Light Beers—These Are The Top Picks.” 🍺