Mad About Cocktails
Indulge in deliciousness – sans the hangover!
Written by Donna Brousseau
Photographed by Kyle Ripley, Haigwood Studios
Last January, after a particularly indulgent holiday period, a bunch of us decided to jump on the 30-day dry January challenge. My husband was immediately on board. I was a little more hesitant about refraining from alcohol for a month. After all, I write cocktail articles. How was that going to work? I grudgingly took on the challenge, refusing to refer to nonalcoholic cocktails by their cutesy “mock” tail moniker. Instead, I called them what I thought they were: dull and tasteless zero-alcohol drinks.
At the beginning, my husband and I copped a martyr attitude and ordered sparkling water or sugary sodas. It felt like we were missing out, because frankly, we were. Parties seemed awkward now. Making cocktails was kind of my thing. The previous year had been my smoking gun phase: I smoked every spirit, and the occasional cheese, I could get my hands on, then eagerly pressed my concoctions into partygoers’ hands. Now, I was sipping water. But then, something curious happened. I pushed aside my inner skeptic and started ordering mocktails everywhere we went. I was surprised to find these weren’t merely canned fruit juices served with ice and a wilted garnish. Instead, these were serious culinary creations loaded with locally sourced herbs, bitters, shrubs, fresh juices and infused syrups. It seemed local bars and restaurants had finally taken notice of the non-drinker in the crowd and were ready and eager to pay them some long due attention.
Excerpt is from an article featured in the WINTER issue of Flavors Magazine, subscribe today and don't miss a single issue!