To help, we head to Wallace Dry Goods in Surburban Square, a beautifully designed spot bursting with booze-free beverages, from beer to wine to bubbles to cocktails.
Owner Robin Cummiskey shares some popular non-alcoholic drink options that may taste even better than the ones with buzz!
Cummiskey says quality has soared in the last few years, and it's not just those going cold turkey trying them out.
"You can have one alcoholic cocktail. You want to keep drinking, but you don't want to have the headache the next day," she says. "You can switch to the non-alcoholic. It really is a choose-your-own-adventure."
But many drinkers fear losing the ritual, refreshment, and complex flavors of cocktails. Cummiskey says you don't have to sacrifice flavor along with the alcohol when it comes to dupes of your favorite drinks.
"So we're going to start with an Aperol spritz. They're delicious, they're easy," she says.
First, she grabbed Abstinence, a blood orange bittersweet, which stands in for the Campari or Aperol. Then, she topped that off with Prima Pave, a zero percent sparkler from Northern Italy. Just swirl and sip. It was simple, refreshing, and delicious!
Everyone loves margaritas, and Cummiskey has one so good that you won't even miss the kick.
She started Free Spirit, a non-alcoholic tequila that comes in blanco, reposado, and mescal.
"With any of our spirits, on their own they're going to taste like a herby spicy water, but in the context of a drink, you make a margarita, you make a gin and tonic, that's where the flavors come together and shine," she says.
She then added in Dos Oranges, a triple sec or Cointreau stand in, simple syrup, and lime juice.
The result was complex and perfect to feel like you're still part of the party.
Finally, my husband's specialty: an old-fashioned.
Cummiskey starts with Little Saint's Saint Oak, an alcohol-free bourbon with benefits.
"So, it's meant to mimic bourbon," she says. "But it also has functional ingredients, like Lion's Mane and rishi mushrooms. It's meant to give you a calming effect you can sometimes get from alcohol."
That gets mixed with a sweet potato simple syrup and a dash of chicory pecan bitters. The result is different, but delightful - a layered drink that tasted like a fall day in front of the fire.
Cummiskey says bitters are her secret trick. They ground and elevate a drink, bringing out the flavors.
Their herbs and spices are usually soaked in alcohol. In her case, they are soaked in glycerin.
"So if I go to a bar that doesn't have non-alcoholic options that I like, I will ask for seltzer with pineapple juice and some bitters in it or ginger beer with some bitters in it," Robin advises.
Check out all the recipes below. Cheers!
Aperol Spritz
- 1.5 oz. Abstinence Blood Orange Bittersweet
- 5 to 6 oz. Prima Pave Sparkling Wine
Add your ingredients to ice, give a light stir and add orange wheel to garnish the glass. Serve with a straw.
Margarita
- 2 oz. non-alcoholic tequila
- 1/2 oz. agave or simple syrup
- 1/2 oz. orange sec
- 1/2 oz. freshly squeezed lime juice
- 4 dashes All the Bitters Orange
- Sprinkle of sea salt (if you like)
Add all of the ingredients to a cocktail shaker with ice and shake well. Strain into a glass filled with fresh ice and garnish with lime wheel.
Functional Old Fashioned
- 3 oz. Little Saints St Oak
- 1/2 oz. El Guapo Sweet Potato Syrup
- 4 dashes El Guapo Chicory Pecan Bitters
In a mixing glass filled with ice, combine all ingredients. Stir well until chilled. Strain into a rocks glass and garnish with an orange peel and/or cocktail cherry