More and more these days, I come across situations where I need to have a nonalcoholic option to satisfy a party guest, whether the person is still recovering from the night before, is serving as a designated driver, or simply doesn’t drink. I’ve always seen it as an opportunity to create something that not only rises to the level of the party’s alcoholic drink options, but maybe even surpasses them.
In my former life as a sommelier at The French Laundry in Napa Valley, Calif., I often thought nonalcoholic diners missed out, with the spotlight on expensive, rare wines. Case in point: One evening, the head sommelier came in with his wife and daughter to enjoy dinner. He and his wife chose an excellent wine—but what about his 13-year-old daughter? I put together a mocktail pairing that not only complemented the courses, but also mimicked the colors and flavors of the corresponding wines. Needless to say, she was tickled pink.
When it comes to “unleaded” drinks, the easiest way to impress is to focus on garnishes and fresh juices. If it’s not going to have alcohol in it, then it should be pretty and taste fresh. Use a variety of citrus, melon, and tropical fruits—and don’t forget about dark fruits, particularly plums, berries, and grapes. Most nonalcoholic drinks also require simple syrup. Here are just four possibilities.
No-Heat-O: This play on the classic Cuban mojito is one of the easiest nonalcoholic drinks to make. Mix simple syrup, fresh lime juice, and pineapple juice, then garnish it with mint and limes. (Hint: Make this drink by the pitcher, so you don’t have to keep leaving the conversation to make more.)
Tuscan Fresco: Renowned Seattle chef Seis Kamimura made this drink famous. Shake together a rosemary sprig, peach nectar, white cranberry juice, lemon juice, simple syrup, and ice. Then pour the mixture over fresh ice and garnish it with rosemary.
Cucumber Cooler: The now-closed Jack Falstaff restaurant in San Francisco at one time perfected this healthy cucumber concoction. Muddle fresh pineapple juice, diced pineapple, and simple syrup. Add cucumber water and ice, then shake away. Finish it with cucumber slices and club soda.
Grapefruit Margarita: I’ll admit I had to fight off the urge to add tequila when making this drink. It’s all about the juices—fresh grapefruit, blood orange, and lime—as well as simple syrup. This margarita’s best served frozen and straight out of the blender, with a half-ounce of grenadine at the bottom of a chilled cocktail glass with a sugared rim. Ladle the liquid in slowly for the desired effect, then top it off with a lime wheel.
A former sommelier at The French Laundry, Hoel serves as a senior wine advisor for Soutirage, a Napa Valley wine merchant and advisory firm.
