I was just thinking what would the non alcohol drinkers must be doing at parties or new years, where the world is in hangover these people would be surely handling the drunker's. But not any more here are some interesting things that you can try with your drinks.
So cheers !!!
Shaker:
In recent years, Italians have embraced a coffee drink called the Shakerato, which is just a cooled shot of espresso, a couple tablespoons of simple syrup, and ice shaken vigorously in a metal martini shaker until frothy, and then strained into a glass.
Muddle it up:
Winter produce is perfect for muddling a drink that captures the flavors of the season and can serve as an appetite-stimulating aperitif: the pestle-like muddler releases the juice and aromatic essential oils in citrus skin and seasonal herbs. Of course you can buy some hot house mint at the grocery store and muddle up a Fauxjito (a Mojito, with a bit of soda water standing in for rum) but try a more savory riff using kumquats, sugar, and rosemary.
Are you a virgin:
Long gone are the days when a Shirley Temple was the only mocktail option for teetotalers. Ordering a virgin drink at a bar can be a mindblowing mixological experience, thanks to the fact that the cocktail revolution has put more non-alcoholic mixers and ingredients in the bartender's arsenal. Add to that the fact that bartenders are better trained in improvisation, many of them offering custom cocktails based on a customer's taste. Ask a bartender to create a unique non-alcoholic cocktail using their arsenal of seasonal ingredients. If they refuse, just order a Fever Tree tonic with a twist of lime, admittedly a more respectable order than a soda gun Diet Coke.
The Italian Way:
Half the pleasure of eating at an Italian restaurant is drinking an acidic and earthy glass of wine in between bites of pasta: it resets your palate and makes every bite of the dish taste like it's the first. Fortunately this slightly strange request is easy for restaurant to honor: Order a tall glass of soda on ice and ask for a shot of balsamic on the side. Add a bit of balsamic at a time until you get just the right balance to suit your taste: balsamic has just enough sugar and acid that when mixed with soda it can stand in for that savory tart hit that a Sangiovese or other Italian red provides at the table.
Bitter the better :
While not technically alcohol free, bitters are just about the quickest shortcut to a complex and satisfying drink that is virtually calorie-free: soda with bitters. Essentially alcohol infused with aromatic botanicals (as in spices, roots, and herbs), just a few drops of high quality bitters can impart amazing complexity of flavor to a glass of soda while adding only the tiniest amount of alcohol. And we are going through an artisanal bitters renaissance, with flavours like hubarb, sour cherry, chocolate, and spices being produced by companies like Fee Brothers, Regan's, Bitter Truth, and Miracle Mile Bitter's Company.
So cheers !!!
Shaker:
In recent years, Italians have embraced a coffee drink called the Shakerato, which is just a cooled shot of espresso, a couple tablespoons of simple syrup, and ice shaken vigorously in a metal martini shaker until frothy, and then strained into a glass.
Muddle it up:
Winter produce is perfect for muddling a drink that captures the flavors of the season and can serve as an appetite-stimulating aperitif: the pestle-like muddler releases the juice and aromatic essential oils in citrus skin and seasonal herbs. Of course you can buy some hot house mint at the grocery store and muddle up a Fauxjito (a Mojito, with a bit of soda water standing in for rum) but try a more savory riff using kumquats, sugar, and rosemary.
Are you a virgin:
Long gone are the days when a Shirley Temple was the only mocktail option for teetotalers. Ordering a virgin drink at a bar can be a mindblowing mixological experience, thanks to the fact that the cocktail revolution has put more non-alcoholic mixers and ingredients in the bartender's arsenal. Add to that the fact that bartenders are better trained in improvisation, many of them offering custom cocktails based on a customer's taste. Ask a bartender to create a unique non-alcoholic cocktail using their arsenal of seasonal ingredients. If they refuse, just order a Fever Tree tonic with a twist of lime, admittedly a more respectable order than a soda gun Diet Coke.
The Italian Way:
Half the pleasure of eating at an Italian restaurant is drinking an acidic and earthy glass of wine in between bites of pasta: it resets your palate and makes every bite of the dish taste like it's the first. Fortunately this slightly strange request is easy for restaurant to honor: Order a tall glass of soda on ice and ask for a shot of balsamic on the side. Add a bit of balsamic at a time until you get just the right balance to suit your taste: balsamic has just enough sugar and acid that when mixed with soda it can stand in for that savory tart hit that a Sangiovese or other Italian red provides at the table.
Bitter the better :
While not technically alcohol free, bitters are just about the quickest shortcut to a complex and satisfying drink that is virtually calorie-free: soda with bitters. Essentially alcohol infused with aromatic botanicals (as in spices, roots, and herbs), just a few drops of high quality bitters can impart amazing complexity of flavor to a glass of soda while adding only the tiniest amount of alcohol. And we are going through an artisanal bitters renaissance, with flavours like hubarb, sour cherry, chocolate, and spices being produced by companies like Fee Brothers, Regan's, Bitter Truth, and Miracle Mile Bitter's Company.
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