By Anthony Giglio

These no-alcohol drinks have health benefits beyond being liquor-free.
Back in the aughts, I wrote several books and many articles about cocktails, but not one of them included a single non-alcohol (aka NA) recipe. In the 20 years since I published Cocktails in New York, (Rizzoli, 2004) the drinking world has changed. A lot. While it would take pages here to (ahem) distill the various trends and fads that have transpired, in one broad stroke I can report here that the rise in no- and low-alcohol cocktails is not a trend as much as it is a movement. And it’s a movement with astonishing momentum.

If you look at trends in health and fitness over the past two decades, it tracks that the emphases on movement and mindfulness helped nudge seemingly covert NA cocktails out from the proverbial shadows and into the bright and healthy mainstream. According to a study published in National Geographic, experts cite the rise in NA cocktails to an increasing awareness about the negative health impacts of alcohol, a desire to moderate drinking habits, and an increasing interest in health and wellness. While some of this can be attributed to a desire to avoid the long-term health impacts of alcohol, such as liver disease, for many people the primary motivation is about feeling healthier on a day-to-day basis. The study also revealed that many people are using non-alcoholic drinks to moderate their drinking habits, adopting a hybrid model, where they have non-alcoholic drinks sometimes, but not other times, to manage drinking, and perhaps decrease it gradually over time. So far, the evidence suggests it works. 

Making these kinds of drinks, however, isn’t done by simply removing the alcohol and then stirring or shaking the rest of the ingredients and pouring them neat or on the rocks. Alcohol adds several elements to a cocktail, depending on the spirit, of course, such as weight (or mouthfeel), power (of course!), and a particular piquancy (think of pungency — zing! — and savoriness). 

In fact, the essential structure of a cocktail is comprised of a spirit, sugar or citrus juice, water, and bitters. Each element is tweaked in various proportions to elevate the sum of the cocktail. If we take out the spirit, theoretically, we fall out of balance. For an NA cocktail to succeed, we need to supplant the weight, power, and piquancy with something  — or a few things  — to bring it back into balance. That’s how I arrived at these delicious drinks, all of them inspired by various friends and experts who have leaned heavily into the world of mocktails.

After trying dozens of NA cocktails, I find myself craving the power of ginger, not only for its pungency, but also for its health benefits. According to WebMD, Ginger is loaded with antioxidants, compounds that prevent stress and damage to your body’s DNA. They may help your body fight off chronic diseases like high blood pressure, heart disease, and diseases of the lungs, plus promote healthy aging. While some of these recipes may call for recipes within the recipe (i.e. to make ginger syrup, for example), they are, in my humble opinion, worth the effort. While you can certainly and easily just go out and buy pre-made NA cocktails (there are hundreds, and their quality levels keep rising), there’s pride to be taken in preparing something from scratch. Not only can you attest to its quality, but you can also ensure that the ingredients you’re using are of the highest quality, freshness, and healthiness.

SIMPLE SYRUPS
A quip among bartenders is that ‘simple syrup’—an essential ingredient in many, many cocktails — is so simple to make that buying it pre-made is ridiculous. The classic recipe calls for dissolving equal parts sugar and water, either in a saucepan whisked over a low flame, or shaken vigorously in a jar with a lid (no heat needed). Once cooled or shaken till diluted, it can be stored in the fridge for weeks, if not months. More complex versions call for steeping fresh ingredients in the syrup to make compound syrups, like this ginger syrup, used in several of these recipes.

Ginger Syrup

• 1 cup white sugar
• 1 cup water
• 2 tablespoons grated ginger root
• Freshly squeezed lemon juice (to taste)

Whisk the sugar and water in a saucepan over low heat until dissolved. Remove from heat and add the ginger. Allow to cool and then add lemon juice (start with a drop or two and taste for brightness). Strain into a jar and store in the fridge.

NADA COLADA
A riff on a classic piña (pineapple) colada with the rum replaced by apple cider vinegar, which helps lower blood sugar levels and reduces cholesterol. Pineapple juice has a wealth of health benefits, including the digestive enzyme bromelain, which has anti-inflammatory properties.

Makes one drink.

• ⅓ cup pineapple juice (extra points if fresh from a juicer)
• ¼ cup coconut cream (unsweetened preferred)
• 1 teaspoon simple syrup
• 1 teaspoon apple cider vinegar
• 3 drops vanilla extract (you can find alcohol-free vanilla extract, if you prefer)
• Two pinches of salt (more if needed)

Combine all ingredients in a blender with one cup of ice and blend on high until smooth. Pour into hurricane glass and garnish with a pineapple slice.

SOMETHING SOUR
A basic sour combines a base liquor, something sour, and something sweet in a cocktail shaker. Traditionally, an egg white is added for viscosity and froth. In this version, ginger syrup and digestion-aiding apple cider vinegar replace the spirit, and nutrient-rich ‘aquafaba,’ the liquid in a can of chickpeas that packs in B vitamins, folate, iron, phosphorus, and healthy fats like linoleic and oleic acids, takes the place of the egg white.

Makes one drink.

• ¼ cup fresh lemon juice
• 2 tablespoons ginger syrup
• 1 teaspoon apple cider vinegar
• 2 teaspoons aquafaba
• 2 pinches of salt (more if needed)

In a shaker, combine all ingredients and top with ice. Cover and shake vigorously. Strain liquid into cocktail glass and garnish with a thinly sliced lemon wheel.

MOCK MULE
While the classic Moscow Mule calls for vodka, fresh lime juice, and ginger beer, the vodka in this NA version is supplanted with ginger syrup, which works nicely to contrast the tartness of the ginger beer. Note: Ginger ale is not the same thing; seek out a good ginger beer, like Fever-Tree.

Makes one drink.

• ¼ cup ginger beer
• 2 tablespoons ginger syrup
• 3 teaspoons fresh lime juice
• Soda water or seltzer (not club soda, which contains salt)
• Fresh mint sprigs

In a shaker, combine the ginger beer, ginger syrup, and lime juice. Top with ice and shake vigorously. Strain liquid into a mule mug, add fresh ice, and top with soda water. Garnish with mint sprigs.

Anthony Giglio is the Wine Director for the American Express Centurion Global Lounge Collection and author of several cocktail books. @anthonygiglio