Mocktails: The Complete Bartender's Guide

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This recovering alcoholic Mom/Wife shares her journey with raw honesty in a humorous, shoot from the hip approach.

For a review last year, I made the Get Well Soon, a toddy-like bev that combines lemon, apple cider vinegar, cayenne, and hot water with a turmeric-honey-ginger syrup. The Bartender’s Guide to Mocktails promises to help you “create on-trend, nonalcoholic drinks with attitude. Richard Man is a sommelier and spirits ambassador with a civil engineering degree in Chemical Engineering from KTH (Royal Institute of Technology in Sweden), as his belief is "food and drink in its purest form is chemistry. Now, however, bar programs and restaurants pride themselves on sourcing the world’s finest N/A beers and wines, and bartenders painstakingly concoct brilliant, spirit-free drinks that look and taste amazing.All that acid is balanced by Luxardo cherry syrup (instead of grenadine) and OJ, shaken until foamy and served in a tulip glass.

What’s more, not only are these drinks completely alcohol-free, but they actually contain ingredients that are beneficial to gut health. It was much like the scenes we see in movies and on TV —everyone seemed to be having a good time, and yet I wasn't feeling it. With over 6 million of the world’s best eBooks to choose from, Kobo offers you a whole world of reading. Take the Breakfast Stout, a drink that looks and reads like a heavy-duty beer, but isn’t, despite including beer-evoking ingredients like hop pellets, barley, malt extract, and oats; or the What Would Honeydew, which features a mint honeydew ice (among other things).Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Molson Coors Canada’s brewmasters have reviewed my recipes and modified a select few to present Cocktail alternatives.

I was definitely in the Christmas spirit as I made my way around the room, chatting with friends and acquaintances. You’ll definitely have to hunt down some unusual ingredients (like specific N/A spirits and unique bitters, as well as things like citric acid and powdered malt extract), but if you’re serious about this stuff, it’s just part of the game.

We are no longer supporting IE (Internet Explorer) as we strive to provide site experiences for browsers that support new web standards and security practices. Many of the drinks can be made without first making or purchasing a specialty ingredient and feature crowd-pleasing flavor profiles.

Request Rejected This page is unavailable due to either geographic restrictions or other restrictions in place at this time. Clare Liardet’s Dry has been a celebrated book since it came out in 2018, making it one of the earlier explorations of mocktails. Water, juice, tea, kombucha, lemonade, and non-alcoholic beer and wine—everything has a place on the dinner table if you only know what drink you should choose for what kind of food, and in Mocktails, Richard Man will help you choose the right one. And in Mocktails by Caroline Hwang, each booze-free bevvie is broken down into simple pictures that show exactly what you need to recreate each drink at home.It's an invitation to discover new flavors, try new combinations, and make memories with loved ones.