Luckily, there are currently a bevy of options available that can help you navigate a sober, or lower alcohol consumption, lifestyle. Emily Saladino, a contributing editor at Imbibe and writer-at-large for Wine Enthusiast, equates the product boom to the same treatment vegan and vegetarian menus got over the last few decades. “It used to be distressingly difficult to find decent vegetarian dishes on a lot of menus—and if there was one, it was something that didn’t appear to get the same TLC as the other mains,” she says. “Now there are so many thoughtful and creative dishes that, oh, by the way, just don’t happen to contain meat.”
Nowadays, drink options are starting to feel the same way. Entire menus, or at least large sections, are specifically catered towards non-alcoholic cocktails that have gotten lots of care, not just as an afterthought. For Saladino, that’s the key: A non-alcoholic beverage that is a choice, not the exception. “It makes for better hospitality when everyone feels welcome and cared for,” she says. If you’re ready to build your own non-alcoholic cocktail, try my favorite formula to create something that’ll rival your favorite bar order.
Choose a base
You have to start somewhere, right? You can’t build a house without a foundation, and you shouldn’t think of a drink—alcohol or not—without starting with your main component: The base. It’s so tempting to make an ‘all about that base’ joke here, but I won’t. But I am thinking about it.
What you *should* think about is your main flavor profile. Do you want something floral or fruity? Or maybe, something herbal? Or maybe you want something creamy to mimic the flavors of eggnog (I’ll reserve my judgement). By choosing your base first, you’re making it easy to pick and add other flavors and components, because that majority flavor will guide your beverage journey. And your base doesn’t have to be a specific NA spirit—it can be a soda or a juice, too.
Pick your NA mixer
Now that your base is settled, it’s time to build, baby, build. While you could just throw in your soda of choice and call it a day (highball cocktails are definitely a thing, and for good reason), for something that’ll add the same complex depth of flavor that you’d get from a cocktail made professionally, the smaller flavor notes here are what will take your drink to the next level.
Imagine your cocktail like a soup—two very different concepts, but stay with me. When making soup, you wouldn’t just stop at your broth or stock, you’d think about vegetables, proteins, and even little croutons for topping. This is how I want you to think about your beverages, too. More is more.
If you’re going floral, you’ll want citrus-y and slightly sweet things to pair with the gentle notes (think: A squeeze of orange). For herbal-forward drinks, refreshing things like cucumber, or even spicier offerings will amplify (pickled jalapeño, anyone?). If you’re starting with a soda, something with warm baking spices will elevate the tang of cola.
As you build, you’ll want the ratio to be 1 part mixer to 2 parts base. (So, for example, 1 ounce of juice/cucumber water/soda to 2 ounces of NA spirit.)
Add something extra
To make your drink really shine, you’ll want to think about the add-ons: Things that will take your drink from okay to brilliant. The crouton of your non-alcoholic cocktail, if you will.
Some of my favorite extras include:
- A pinch of salt: Yes, salt. As you’ve taken the time to layer your flavors, salt will help each of them pop, thanks to its hygroscopic properties (meaning it pulls moisture, therefore amplifying what’s left, aka the flavor). Per cocktail, you truly need the tiniest of tiny pinches—no more than 10 grains. And make sure to stir/mix well.
- A dash of bitters: Companies like El Guapo and Seasn make NA bitters, which, in the cocktail world, offer a super high concentrated dose of flavor in just a few drops. It’s perfect for when you want just a hint of aromatics without it overwhelming the drink. Saladino likes them for their “really lovely complexity” that they bring to a cocktail.
- A drop of herb oil: Similar to bitters, an oil does a few things—adds mega concentrated flavor and creates flavor that will stick to the palate (because the oil will coat your mouth). Also, a few drops of oil floating in a cocktail look so abstractly cool and definitely give your drink an air of professional bartender.
Make your beverage sparkle
Non-alcoholic sparkling wines have come a long way, so they’re a great add-on, the same way you’d top with champagne or prosecco. However, my go-to is sparkling water. One, because I usually have something of the like on-hand at all times (and I usually have to seek out an NA wine), and the different flavors available allow your guests ultimate customization. Another option is a kombucha, which, because of the fermentation, is already bubbly. Plus, it has a stronger flavor profile than a flavored seltzer, if that’s what you’re after. The probiotics are just a bonus.
Salandino, as a general rule of thumb, builds her non-alcoholic cocktail bar the same as her wet bar cart. “I tend to stock up on a lot of the same ingredients as when I’m making alcoholic cocktails: Ice, sparkling water, and some sort of citrus, like fresh lemons or limes,” she says.
The sparkle should be about 1 part, or to top off the drink in the glass.
Finish your non-alcoholic cocktail with a flourish
You did all this hard work to build a beautiful beverage, so take a few extra seconds to garnish. This will also create an extra-special celebratory moment. “I also love a spritz bar,” Saladino says, “with garnishes like citrus twists, thyme or rosemary sprigs, and olives.” You can let guests pick their own, or create a theme.
If you’re doing something more savory, try an olive (pitted, please!) or cornichon. It’s also super fun to do the opposite, and juxtapose a super savory garnish on a sweeter drink. Dried citrus, citrus peels, cherries (use the stem to drape it into the cocktail), or even a touch of edible glitter can add that wow factor.
It’s also a great way to convey what flavors are in your drink, so if you use an herb-forward NA spirit as your base, garnish with a sprig of that fresh herb. A little bartender secret: Take the herb in your palm, and give the herb sprig one good smack with your other hand. This will open up the oils of the leaves, and every time you (or your guests) take a sip of their drink, they’ll get a lovely whiff of herb. Cheers!
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