Over the years I’ve learned (the hard way) that I cannot drink the way Mr. CocktailDork can without consequences. I’ve been very hung over one too many times for me to keep trying, yet I don’t want to nurse my drinks and have one cocktail for every two of his. What’s a girl to do? Start upping my mocktail game.
I like ordering mocktails in between rounds of cocktails so I can have just as many delicious drinks as Mr. CocktailDork without the pounding headache the next day. But there are lots of reasons people don’t drink alcohol, and having drinks that cater to them is a must for any good bar. And I’m not talking about a “virgin margarita” or “no-jito,” I mean drinks that are well crafted, balanced, nuanced, and just as exquisite as any cocktail.
If you google search “mocktail recipes,” you’ll find articles from every major food magazine and blog out there. Non-drinkers (or light drinkers) are wanting options beyond juice and soda. Old fashioned drinks such as shrubs (fruit and vinegar) are making a comeback, and they are a great way to impress guests. I’ve made some great shrubs using this article from Food52 as a guide.
There’s also a growing market of non-alcoholic spirits. I’ve tried every flavor of Seedlip and I like spice the best. I’ve seen Lyre’s in liquor stores, and I’m excited to try that next. I plan on keeping a few of these spirits in our home bar, so I can always have mocktail ingredients on hand (both Seedlip and Lyre have plenty of recipes listed on their sites, making it easy to start using these ingredients at home). Non-drinkers shouldn’t be left out of the fun, and friends will really appreciate the effort to include them. Not that I wouldn’t drink the non-alcoholic spirits myself, because I totally will, but there’s the added bonus of inclusion.
Ordering a mocktail out at a bar can be a bit of a challenge. I’ve found that Asia has a better mocktail game than the US. I can order a good mocktail at any bar here, and many bars even have a mocktail section on their menu. Ordering a mocktail while in the US generally got me the dreaded “no-jito” or a blend of fruit juices. There were a few exceptions in San Francisco, but not many and definitely not listed on the menu. With the rise of Seedlip and Lyre, I don’t think there’s any reason bars shouldn’t have mocktails on the menu, but those aren’t even necessary. I’ve had some amazing mocktails made by world-class bartenders using fresh fruits, syrups, sodas, herbs, and even butter. There’s no reason a bar can’t serve good mocktails, and I’m less likely to go back to a bar that doesn’t have them. While out recently I had an amazing passion fruit-ginger mocktail whipped up by one of my favorite bar tenders. It was fizzy, spicy, and had nuance from the bitters added. I’m not sure of all the ingredients, but it was delicious!
One of the complaints I’ve heard from friends about ordering mocktails is that they don’t want to pay the premium price for a drink with no alcohol in it. Cocktails are expensive because you’re paying for the alcohol, right? I disagree. When ordering a good cocktail you’re paying for the craftsmanship of flavors, a bartender’s skill in knowing how to combine ingredients to make a drink that is a whole lot better than the sum of its parts. And it’s the same for a mocktail. I’m not paying for the alcohol, I’m paying for the craft and drink that is so much tastier than soda.
Alcohol is great, I love a good cocktail, but sometimes I need something else. Something tasty and well built, something that gives me the same satisfaction without the downsides of alcohol. And having mocktail ingredients at the ready makes sure all your guests are included. There’s a whole world of drinks without alcohol to explore, and it’s time mocktails get the attention they deserve.