Drinks with All the Tastiness of a Well-Formed Craft Cocktail, but Without the Alcohol!
Choosing to be alcohol-free is becoming more and more popular, and the range of non-alcoholic drink options is growing steadily in the stores. But many of us are still in doubt when it comes to combining drinks with food. Water, juice, and possibly non-alcoholic beer are probably the options most of us who prefer not to imbibe finally choose. But when you have dinner, these options may not feel as exciting as a well-chosen wine, and are they really always the perfect choice?
Water, juice, tea, kombucha, lemonade, and non-alcoholic beer and wine—everything has a place on the dinner table if you only know what drink you should choose for what kind of food, and in Mocktails, Richard Man will help you choose the right one. In this book, you’ll find inspiration and recipes for making non-alcoholic beverages such as:
- Blackberry Spritzer
- Rhub and Honey
- Juniper Berry & Tonic
- Horchata de Almendras
- Ruby Red Kombucha
- Tropical Matcha Mojito
- Red Tea Punch
- Backyard Highball
- And many more
From simple, five-minute recipes to complicated but elegant cocktails, Mocktails will teach you everything you could want to know about combining delicious food and drink to get the most out of your meal—no alcohol required. As Richard says: “Beverages served with food should match the food, regardless of alcohol content. [It’s] so simple.”
Richard Man is a sommelier and spirits ambassador with a civil engineering degree in Chemical Engineering from KTH (Royal Institute of Technology in Sweden), as his belief is "food and drink in its purest form is chemistry." He has, among other things, been involved in Fotografiska’s (Museum of Photography in Stockholm, Sweden) efforts to focus on alcohol-free drinks and sustainable consumption.