Zero-Proof Negroni
An equal-parts non-alcoholic negroni built from NA gin, bitter aperitivo, and vermouth alternatives, with honest notes on what changes without alcohol.
An equal-parts non-alcoholic negroni built from NA gin, bitter aperitivo, and vermouth alternatives, with honest notes on what changes without alcohol.
A still, mint-forward cucumber cooler for peak summer: fresh cucumber juice, lime, and gently muddled mint. No bubbles, no booze, very cold.
A pear mocktail for early fall: pear nectar, lemon, and warm spiced syrup topped with bubbles. Cozy flavors, still bright enough for September.
Blended berry mocktails made for brunch: one base recipe, a freezer trick that skips watery ice, and easy variations for a crowd.
A seasonal roundup of the summer mocktails we keep making, from grapefruit palomas to cucumber spritzes and berry shrubs, with quick sketches to riff on.
A tart, festive cranberry spritz mocktail with lime and rosemary. Five minutes, no shaker, and it scales easily for a holiday crowd.
A tart, fruity strawberry shrub spritz that turns vinegar-preserved berries into a bright zero-proof sipper, with an easy homemade shrub recipe.
A crisp cucumber mocktail with mint, lime, and soda. Add an herbal zero-proof spirit for extra depth, or keep it simple straight from the garden.