"The NA Cocktail Playbook"
Imbibe magazine featured me in their latest issue where they deep dive on my Pinch Hitter recipe.
Following my last post on lazy drinks, I’m going to take these next two posts easy. I’m prepping for a bigger newsletter in late September––a Sober October Guide––with some context on the month, recipes, tips and tricks. However, I didn’t want you to miss this month’s issue of Imbibe magazine (Sept/Oct 2023) with some advice from me on making non-alcoholic cocktails and a recipe for the Pinch Hitter (recipe below), which they do a deep dive on.
In the article, I make the point that non-alcoholic cocktails can have the same sensory characteristics as cocktails with alcohol, but you do need to pay attention to a few key components.
For one, texture. It’s hard to get that rich cocktail texture without alcohol, which gives the drink a silky, decadent mouthfeel (think Manhattan or Old Fashioned). The key is to add ingredients that help add weight, such as aquafaba or eggs, syrups, and salt tincture. Basically, these are ingredients that are still liquid but have more solids trapped in the liquid.
Next, watch the dilution. Dilution is the amount of water added. This ultimately effects the texture, too, but dilution is created when you shake, stir, or really just add ice. That means you shouldn’t use two sets of ice to stir (in the mixing glass and then fresh ice added to the glass) when you’re making drinks on the rocks such as an Old Fashioned or Negroni. Just build the drink in the glass and stir. And, as for shaking, give it a lighter touch.
Lastly, all cocktails share a common characteristic: stopping power. You down a glass of iced tea (unless it’s an Arnold Palmer). You sip a Martini. The difference is the alcohol, or other ingredients, have piquancy or bite. It’s that bite that makes you wince a little when you drink a strong drink. And, make no mistake about it, you can make strong drinks even without alcohol.
There’s a lot more in the issue, so check it out. Expertise and recipes come from John Douglass of Pretty Decent Bar, Kayleigh D. Blome of Stampede Cocktail Club, and Chris Amirault of the Maybourne Bar.
Get a sneak peak at the issue here. And then listen to Radio Imbibe with host Paul Clarke and myself talk about “The NA Cocktail Playbook.”
Otherwise, be on the lookout for the Positive Damage Sober October Guide.
Pinch Hitter
One Serving/ 5.5-7.5oz Cocktail Glass
2 oz. Fresh Lemon Juice
1 oz. Ginger Syrup (purchase or use recipe below)
1 tsp. of Apple Cider Vinegar
½ oz. Aquafaba
6 drops of Salt Tincture
Combine ingredients with ice and shake vigorously. Strain into a cocktail glass and garnish with a lemon wheel.
From my book, Mindful Mixology: A Comprehensive Guide to No- and Low-Alcohol Cocktails
INGREDIENT RECIPES:
Aquafaba
Strain water from a can of chickpeas and remove chickpeas. Use the “chickpea water” in recipes that call for aquafaba.
Ginger Syrup
2 tbsp. Grated ginger root (with skin)*
1 cup water
1 cup white sugar
Dash lemon juice
(Optional few dashes ginger juice**)
Boil sugar and water until sugar granules dissolve. Remove from heat and add grated ginger. Allow to cool. Add lemon juice and strain.
*Ginger root is so much easier to grate when frozen.
** If you prefer a hotter ginger syrup, add a few dashes of freshly squeezed ginger juice before straining.
Salt Tincture
1 part salt
4 parts water
Shake until salt crystals are dissolved and add to a dropper bottle.
Derek Brown is an author, award-winning bartender, NASM-certified wellness coach, and founder of Positive Damage, Inc.
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