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Copyright
HarperCollinsPublishers
1 London Bridge Street
London SE1 9GF
www.harpercollins.co.uk
First published by HarperCollinsPublishers in 2020
FIRST EDITION
Cover design © HarperCollinsPublishers
Written by Jassy Davis
Cover and interior illustrations by Bett Norris
Cover and interior design by Lucy Sykes-Thompson
© HarperCollinsPublishers 2020
A catalogue record for this book is available from the British Library
Jassy Davis asserts the moral right to be identified as the author of this work
All rights reserved under International and Pan-American Copyright Conventions. By payment of the required fees, you have been granted the nonexclusive, non-transferable right to access and read the text of this e-book on screen. No part of this text may be reproduced, transmitted, downloaded, decompiled, reverse engineered, or stored in or introduced into any information storage retrieval system, in any form or by any means, whether electronic or mechanical, now known or hereinafter invented, without the express written permission of HarperCollins e-books.
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Source ISBN 9780008434229
Ebook Edition © December 2020 ISBN: 9780008434236
Version 2020-11-12
Dedication
Dedicated to Francesca Burnett-Hall, whose experiments in dry drinking inspired me to get sober curious.
Thank you to Bett Norris for illustrating the recipes so beautifully, and to my editor Caitlin Doyle for kindly and patiently steering me through the process of writing this book. Thank you to Lucy Sykes-Thompson for her superb design, and to Helena Caldon, Rachel Malig, Abi Waters, Jacqui Caulton, Helen Rochester, Alan Cracknell, and Ben Murphy for helping to create our lovely book.
Contents
Cover
Title Page
Copyright
Dedication
INTRODUCTION
BAR EQUIPMENT & STEMWARE
INGREDIENTS SHOPPING GUIDE
THE MOCKTAIL CABINET
Recipes
Coolers
Matcha Mojito
Palomita
Out of This World
Antheia’s Cup
Lemon & Mint Fizz
Caught in the Rain
Girl Next Door
G&Tea Sour
Shanagarry Spritz
Espresso & Tonic
Raspberry & Rose Refresher
Let It Rain
Shake Shake Shake
Tried & Tested
Frozen Strawberry & Tamarind Margarita
Cold Brew Po-groni
Earl Grey Mockateani
Remember Me Always
Lime & Sichuan Gimlet
Spritz Laguna
Metropolitan Elite
Raspberry & Thyme Cream Soda
Earthquake
Coffee & Cardamom Julep
Spritz di Birra
La Parisienne
Valentino’s Kiss
La Passeggiata
Cold Brew Coffee Sour
La Brava
Up All Night
Mountain Breeze
Doctor’s Orders
Cat’s Meow
Kiss Me Quick
Blackberry & Ginger Cooler
Garden Spritz
Frozen Mango & Lime Margarita
Give A Fig
Blueberry & Mint Mojito
Warmers
Hot Ginger Fizz
Buck’s Twist
Hot Buttered Apple Juice
Desserts
Carrot Colada
Frozen Lychee Martini
Mocha Mockatini
Apple Mockatini
Fire & Ice
Cucumber & Jalapeño Margarita
Cocktails for a crowd
Jarra de Verano
Damask Fizz
Happy Like Harry
Watermelon, Basil & Lime Agua Fresca
Virgin Queen
Midsummer Punch
Midwinter Sparkler
I Am The Eggnog
Winter Cup
Peach & Basil Smash
Blackberry Royale
About the Publisher
Introduction
A lot of us are choosing our drinks from the alcohol-free section of the bar menu these days. Not necessarily because we’re committed, year-round dry drinkers – although plenty of people are enjoying a teetotal lifestyle – but because we’re sober curious. We want the exciting flavours, the elegance, and the glamour that modern cocktails deliver, just without the hangover.
Lucky for us, the world of soft drinks is changing. Boring lime sodas and old-fashioned Shirley Temples have been banished. In their place are a range of ‘nolo’ (no- and low-alcohol) drinks that take in a global pantry of ingredients and match them with contemporary cocktail techniques.
Inspired by this zero-proof revolution, the collection of non-alcoholic cocktails, long drinks, punches, and pitcher drinks in this book will help you craft your perfect spirit-free sipper – whether that’s a stylish short served on the rocks or an indulgent dessert drink to round off a meal.
There’s a shopping guide (see here) that will help you get to grips with the amazing array of ingredients you can use to whip up a non-alcoholic cocktail, and a how-to section that takes you through the bar tools, kitchen equipment, and glassware you’ll need to mix and serve a chic booze-free drink (see here). If you really want to elevate your homemade cocktails, the Mocktail Cabinet is stocked with base recipes for heritage soft drinks, including syrups, shrubs, cordials, and switchels, that’ll help you level up your spirit-free cocktails and turn them into something special.
Whether it’s one zero-proof drink or a whole lifestyle you’re after, this book has got you covered. The sober end of the bar menu is finally fun, and these recipes will help you recreate that deliciously alcohol-free vibe at home.
Bar Equipment & Stemware
Building A Bar
Crafting mixed drinks doesn’t take a lot of special equipment; you can shake drinks in a jam jar or simply stir them with ice cubes in a jug with a tablespoon. But there are a few tools that will make your life easier, and some that are just fun to have. This is a short guide to the bar tools, kitchen equipment, and glassware you might want to invest in to take your zero-proof cocktails to the next level.
IN THE KITCHEN
To get started and prepare the ingredients for your drinks, you will need a few key pieces of equipment.
Blender
A solid, heavy-duty blender that can crush ice as well as blitz fruit into a pulp or whizz ice cream into a milkshake is always a good buy.
Scales
Digital scales are useful for weighing ingredients for making cordials, shrubs and syrups. If you have a very steady hand, you can put your glass or shaker on the scales and weigh out small quantities of ingredients directly into it to make individual cocktails.
Measuring jug
A measuring jug should ideally be heatproof, for when you need to steep hot teas and tisanes. It is also great for measuring liquids for large drinks for a crowd.
Mini measuring glasses
A shot glass marked with millilitres, fluid ounces, teaspoons and tablespoons is every drink-maker’s friend. Perfect for measuring out ingredients for single-serve drinks.
Heatproof fine-mesh sieve
This is useful for straining fruit or vegetable pulp out of prepared drinks and mixers, like the Pear & Rosemary Shrub.
Muslin cloth
Line sieves with muslin cloth to finely strain out fruit and vegetable pulp. This extra layer prevents even the tiniest bit of pulp getting through, which could make the end result cloudy.
ON THE BAR
Ingredients at the ready, it’s time to get mixing. These are the essential items you’ll need to create that perfect blend.
Mixing glass and bar spoon
A heavy-based mixing glass, finely etched, looks handsome on a bar and is perfect for mixing drinks together over ice. Just half-fill with ice, add the ingredients, then use a long-stemmed bar spoon to turn the ice and liquids until everything is ice cold. Bar spoons typically have a 2.5–5ml (½–1 tsp) bowl (handy for measuring small ingredients) and a twisted stem that makes them easier to grip.
Jigger
A jigger is an hourglass-shaped measurer that has a measuring bowl on each end – the standard jigger (45ml/1½fl oz) and the pony (30ml/1fl oz). These are the basic measurements for all cocktail making. A jigger is not as precise as a mini measuring glass, but it is useful to have around.
Cocktail Shaker
More glam than a repurposed jam jar, there are three basic types of cocktail shaker. The cobbler shaker is the three-part metal shaker you’re probably most familiar with. It breaks down into a shaking tin, a fitted lid with a strainer built in, and a cap. It’s the ideal choice for beginners who don’t want to buy a separate strainer. The French shaker comes in two pieces and is shaped like the cobbler, but without the integral strainer. The Boston shaker is a two-piece shaker consisting of a large shaking tin (often metal) and a smaller shaking tin (often glass and called the pint glass). This shaker is a little trickier to use because you have to make sure you create a seal between the two tins before starting to shake, and it doesn’t come with a strainer. The cobbler gets my vote for shaking drinks, unless you really want to add some flair to your cocktail making with a Boston shaker.
Hawthorne strainer
This strainer features a round disc with holes punched in it and spring running around one edge. They’re designed to be a little smaller than most standard cocktail shakers and the spring will fit snugly inside your cocktail shaker’s tin, providing stability when you tip the tin and pour the cocktail out. A hawthorne strainer is essential if you’re using a Boston or French shaker. It will also come in useful if you’re using a cobbler shaker to make cocktails with muddled fruit, as the integral strainer can get clogged with fruit pulp.
Muddler
A muddler is a long-handled tool with a flat head that is used to crush soft fruits, extract essential oils from herbs and citrus peel and crack seeds and nuts. They’re especially handy if you’re making a lot of alcohol-free Mojitos. Muddlers are made from wood, metal, and plastic. Wooden muddlers are popular with bartenders because they’re multipurpose, durable and look handsome, but they do stain easily. A metal or plastic muddler has the advantage of being easy to wash. Steel muddlers are all-rounders: great for crushing spices, extracting oils from herbs and citrus peels, and crushing fruit. If you mainly plan on bashing berries and citrus fruits for long drinks, then a plastic muddler is the one for you.
Citrus juicer
A citrus juicer saves time and mess when you’re squeezing lemons, limes and oranges.
IN THE GLASS CABINET
After all that effort preparing your cocktail, serving it with a flourish is key. You want the right size and shape glass for your drinks for perfect presentation.
Highball or Collins classes
These are the best glasses for long drinks, such as the Palomita and Lemon & Mint Fizz. Highball glasses are tall and skinny, while Collins glasses are a little bit taller. The difference is minimal, so they can be used interchangeably. Look for glasses with a volume of around 35cl (350ml/12fl oz).
Rocks glasses
These are lowball tumblers and they come in two basic sizes: single rock and double rock (also called the Old Fashioned glass). Single rock glasses are 25–30cl (250–300ml/8½–10fl oz) and they will comfortably fit a chunk of ice and your drink while still letting you slide in a bar spoon to give everything a spin. Double rock glasses are 30–35cl (300–350ml/10–12fl oz) and they make great midsize glasses for drinks, especially ones with crushed ice. They are my tumbler of choice for most of the short drinks served over ice in this book.
Martini and coupe glasses
Classic V-shaped martini glasses are not currently fashionable, but they can be fun and must be due a comeback soon. Most zero-proof cocktails that are served ‘up’ (that is, not over ice) are poured into roundbowled coupe glasses. Whether you’re buying a martini glass or a coupe, make sure they have a volume of 17cl (170ml/ 6fl oz) or up to 21cl (210ml/ 7fl oz) for larger drinks. The more generously sized martini glasses are also great for serving frozen Margaritas.
Flutes and wine glasses
You need flutes for elegantly sparkling drinks, like the Blackberry Royale. These celebratory drinks wouldn’t feel as special served in a wine glass. However, large wine glasses are useful for spritzes because, as you hold the glass by the stem, the drink doesn’t get warmed up by your hand. This is especially important for ice-cold drinks like the Spritz Laguna.
Copa glasses
An alternative to wine glasses for spritzes, copa glasses are bulbous, balloon-shaped glasses with a long stem that have been likened to fishbowls. Also called copa de balon, balloon glasses and gin goblets, copa glasses were invented in the Basque region of Northern Spain. The glass bowl is said to trap the drink’s aromatics, so you can breathe them in and enjoy them more fully, as well as slowing down the rate at which ice melts – important for not diluting drinks, whether they contain alcohol or not. So always pack copas with ice when you’re serving drinks like the Mountain Breeze. The more ice in the glass, the slower your drink melts and the colder and more refreshing your drink will be.
Margarita glasses
A stemmed glass with a curved bowl, margarita glasses are a lot of fun but are optional – unless you are a diehard, spirit-free margarita drinker. Margarita glasses tend to average out at 22cl (220ml/ 8fl oz), although you can get smaller margarita glasses that are comparable to a coupe as well as giant ones that are a bit like a stemmed bucket. You can use coupes and copas or wine and martini glasses for your margaritas if you don’t want to invest in such a drink-specific glass straight away.
Poco grande glasses
Also called the Piña Colada glass, these large, curvy glasses with short stems are perfect for non-alcoholic Piña Coladas (of course), but also other frozen drinks and milkshakes. You can swap in a Collins or pilsner glass if you don’t have any poco grandes in your glass cabinet.
Pilsner glasses
An elegantly fluted beer glass that typically holds 30–40cl (300–400ml/ 10–14fl oz), pilsners are great for non-alcoholic beer-based cocktails, like La Brava, and also for big draughts of iced water or tea.
Ingredients Shopping Guide
Most of the ingredients in this book are generally available in supermarkets, liquor stores, coffee supplies shops, delicatessens and – of course – online. But I find it helps to know what you’re looking for in advance when you go shopping, so this is a guide to the drinks, pastes and flavour enhancers that I think are brilliant for making great alcohol-free mixed drinks.
Aquafaba
The viscous liquid found in cans of chickpeas. You can also make your own by cooking chickpeas, then draining them and keeping the cooking liquid. Aquafaba is starchy and can be whipped into a foam, which makes it a good substitute for egg whites in drinks (and meringues). Suggested as an egg substitute in Antheia’s Cup; G&Tea Sour (Shake Shake Shake and Cold Brew Coffee Sour).
Barley tea
A hot or cold infusion made from the roasted grains of barley. It has a nutty, toasted flavour, a little like digestive biscuits or graham crackers. Barley tea is particularly popular in Japan and Korea, and you can buy barley tea bags filled with ground, roasted barley for easy tea making. Turn to here to read about some of the health benefits of drinking barley tea. Used in La Parisienne here and Blackberry Royale.
Grenadine
A tart syrup traditionally made from pomegranate juice and sugar with a dash of orange flower water. Modern grenadine syrups can be made from a mix of fruit juices, such as lemon, morello cherry and blackberry, as well as artificial flavourings to imitate pomegranate’s tanginess. There are some great non-pomegranate grenadines on the market, but for a taste of the real thing look out for Jack Rudy Small Batch Grenadine or Liber & Co. Real Grenadine. Used in Kiss Me Quick.
Glycerine
A clear, slightly viscous liquid that’s used in baking to keep cakes moist or soften fondant icing – you’ll find it in the baking section of your local store. In non-alcoholic cocktail-making glycerine adds texture. Alcoholic cocktails typically have a pleasantly soft mouthfeel, and that sense of the drink having body is often missing from non-alcoholic drinks. They’re normally sharper, cleaner and thinner in texture. Adding glycerine thickens the drinks up a little, adding to their sippability. Throughout the book I have made glycerine optional – the drinks will be delicious with or without it. Experiment and see which way you prefer your spirit-free cocktails. Used in Antheia’s Cup; Kiss Me Quick; Valentino’s Kiss; Buck’s Twist; Cold Brew Coffee Sour; Up All Night; Apple Mockatini; Virgin Queen; and Cat’s Meow.
Jasmine tea
A scented tea usually made with green tea leaves and jasmine flowers. The traditional process for scenting the tea has several stages: the tea leaves are picked, dried and then stored, ready for flavouring when the jasmine flowers blossom. The flowers are harvested during the hottest months of the year, at midday, to ensure they’re in full bloom and heady with scent. The freshly picked jasmine flowers are mixed with the tea, which absorbs the flowers’ perfume. This process can be repeated several times. However, modern methods of scenting the tea typically use jasmine flower oil or flavouring. Jasmine teas do go stale, so consume your tea within six months to a year of purchase. Used in G&Tea Sour.
Lapsang Souchong tea
A black tea that originated in Fujian, China. The tea leaves are dried over pinewood fires to infuse them with the scent of the smoke. It’s a very ‘love it or hate it’ tea and there is more information about it here. Used in Peach & Basil Smash; and Doctor’s Orders.
Matcha tea
Japanese green tea powder with a grassy, vegetal flavour. To read more about matcha’s production and health benefits, turn to here. Used in Matcha Mojito.
Orange flower water
Also called orange blossom water, it’s a scented water made by steam-distilling orange blossoms. Most commonly used to flavour sweet treats like baklava, it has a strong floral flavour. A dash can beautifully perfume mixed drinks. Used in Lemon & Mint Fizz; Shake Shake Shake; Kiss Me Quick; Buck’s Twist; and Midwinter Sparkler.
Pomegranate molasses
A thick, sweet-and-sour syrup made by simmering fresh pomegranate juice until it’s reduced and has an intense flavour. A key ingredient in Persian cookery, pomegranate molasses adds a citric bite to dishes and drinks that enhances the flavours. Used in Cold Brew Po-Groni.
Rose water
An aromatic water made by either steeping rose petals in water or steam-distilling them, like orange blossom water. Rose water is often used in skincare, so make sure the rose water you buy is suitable for cooking. Also check the ingredients. Synthetic rose waters made with artificial flavours lack the luscious perfume of the real thing made with fresh rose petals. Use it sparingly to get the most out of its potent flavour. Used in Raspberry & Rose Refresher; and Damask Fizz.
Tamarind paste
A sour paste made from tamarind fruit. Tamarind is used to add bite and piquancy to dishes and drinks around the world, but especially in Mexico, India, China and the Caribbean. Tamarind fruit are quite fibrous, so they’re often softened and pounded into a sticky paste before using, which makes a jar of ready-made tamarind paste a real time-saver. To read more about tamarind’s health benefits, turn to here. Used in Frozen Strawberry & Tamarind Margarita.
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