Tørstigbar’s Ringkobing non-alcoholic cocktail
No alcohol doesn’t mean no fun. The n0/low drinking scene has undergone a revolution, with a boom in new products packing serious flavour punch – minus the corresponding abv. With so many of them to choose from – from dark spirit doppelgangers to booze-free bitters – there’s never been a better time for non-alcoholic cocktail making, either.
‘A non-alcoholic cocktail is not a mocktail,’ says Nicolas Medicamento of no/low shop and bar Club Soda in London. ‘A mocktail is basically fruit juices mixed together, and it’s one-dimensional. Cocktails have texture, mouthfeel, complexity, length – a journey. It’s about creating perfect balance, with or without alcohol.’
But for a home bartender new to NoLo, creating that balance can be daunting. no/low components taste different to alcoholic versions, are made in different ways and have different properties. You can’t just make a direct swap – say a non-alcoholic gin for regular gin in a Gimlet – because you’re lacking the ethanol that normally adds both flavour and body. More creativity is needed.
In the mood
Federico Pavan, director of mixology at The Donovan Bar in London – which serves excellent alcohol-free versions of many of its cocktails – suggests starting with the occasion or mood you want to evoke rather than a specific recipe. ‘If you want a feeling of escape, maybe try a tiki cocktail. You can use familiar flavour cues like pineapple, mango and coconut to get your brain making a connection to something like a Piña
