Sometimes simply feeling like you’re drinking alcohol is enough. Sipping on a non-alcoholic cranberry gin and tonic using ‘Drink Monday‘ Gin does the trick. Or, as Drink Monday puts it, “Full of spirit. Free of Alcohol.”
As I decided to give some of the new non-alcoholic spirits a test, it felt like gin and tonic was a great place to start. (Especially since NOBODY is going to mess with my tequila.) Gin has such a distinctive herbal characteristic and tonic is basically the cilantro of cocktail mixers… either you love it or hate it.
I chose a cranberry version since I currently had some leftover cranberry syrup from my favorite Roasted Butternut Squash & Apple Salad recipe (see post). This syrup is phenomenal in cocktails (margaritas, champagne, and… gin drinks)
You may be wondering… are those non-alcoholic spirits worth the cash? I think they are if you are setting-up a fun bar with non-alcoholic options. Especially key for folk that will be driving. Given our Covid times, you may be inclined to mix-up a few cocktails before 5 p.m. These spirits will let you have a cocktail experience without smelling like a bar.
Because I truly love the idea of fun non-alcoholic cocktails, I’ll be playing around with some make-at-home herbal options. For example, making a tea out of juniper berries and adding that to tonic and cranberry.
Yet, until then….it could be fun trying something like Drink Monday Gin in your favorite gin and tonic recipe. (not an ad)
(If you’re interested, here’s a link to my recent article about trying to reduce my alcohol consumption.)
1 tablespoon of cranberry syrup (or, one shot of cranberry juice) – see instructions below
3 oz tonic water
ice (to serve on-the-rocks)
Instructions
For Cranberry Syrup:
In a small sauce pan, place 2 cups cranberry juice, ½ cup red wine or port, 2 TBLS sugar and reduce on medium heat to a syrup consistency. This makes about 1/3 cup cranberry syrup.
Notes
You can serve this on-the-rocks or as a martini. The cranberry syrup gives it a great body that works either way. Cheers!
This recipe transports me to a small cabin in the mountains. I imagine coming home from a day outdoors, snuggling up with a blanket, and simply feeling good. Mulled wine is more than just a cocktail, it’s truly a state of mind.
The best part? It is a ‘state of mind’ that you can make in bulk and store in the refrigerator till you’re ready to enjoy it. Now, that’s my kind of approachable self-care.
There are tons of mulled wine recipes out there. I wanted to develop an option that reduced sugar consumption and ‘diluted’ the alcohol with wonderful flavor. Adding an easy-to-find brewed orange & spice tea does the trick. It helps spread-out my ‘one glass of wine’ across a couple of mugs-full.
(If you’re interested, here’s a link to my recent article about trying to reduce my alcohol consumption.)
Honestly, I’d never had hot buttered rum before making this recipe. I wanted an excuse to try one of the new non-alcoholic rums on the market and it was super cold outside. Hot buttered rum mix was the perfect option.
Yes, I said ‘mix.’ You literally make a base that you add to a hot mug of 1:1 rum and water. I warn you… the mix is so delicious, you’ll want to put it into anything possible. I’ve tried it in both hot cider and coffee… plus, straight from the jar.
This recipe calls for butter and non-alcoholic rum. You’re welcome to substitute vegan butter and ‘real’ rum. Totally your call. Cheers, I hope you enjoy the hot buttered rum mix!
