Welcome to Cookbook of the Week.
It may be halfway through Dry January, but I think a mocktail book is still in order.
Alongside the folks who desire a once-per-year cleanse are those that skip the booze year-round.
In which case, this weeks cookbook,The Mocktail Club, is right on time.
Enter: The mocktail.
Achieving the complexity of cocktails without these smaller additions led to one-dimensional drinks, or sometimes just fancy juices.
These days, the options have opened up.
This is a book for someone who wants to truly dive into the world of NA mocktails with gusto.
Its not for someone who wants to make an easy mocktail out of regular ol ingredients from the refrigerator.
Youll need supplies, non-alcoholic spirits, and to do a little pre-work with syrups and shrubs.
Aperitifs and completely Spirit-free Mocktails close out the book.
The drink I made this week
I made the General Giuseppe mocktail this week.
Then I realized that a good mocktail is going to require a little work on my part.
The mocktail ingredientshave tobe different from what I have because my home bar is an alcohol zone.
Luckily, finding a non-alcoholic Italian red aperitif is not as hard as I thought.
You might be surprised that some Italian restaurants will sell these items too.
I bought my bottle from an Italian sandwich shop in my neighborhood.
The same goes for non-alcoholic or zero-proof orange bitters.
Check out stores that sell mixers, bougie liquor stores, orbuy them online.
The drink was only three ingredients, and easy to prepare; a dry shake before adding ice.
The delicious, brightly hued beverage that I poured into my rock glass surpassed expectations.
The sweetness of the orange juice was met head-on with the bitter aperitif.
While the light addition of orange bitters added an aromatic depth to make it taste cocktail-y.
What’s more, I didnt have to pour it out for once.
Whenever I make alcoholic cocktails for work, its usually 11 a.m., and that is not for me.
