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Alcohol-Free Drinks by Author Julia Bainbridge

Julia Bainbridge Mocktails

Looking for a new way to unwind? Discover the world of non-alcoholic drinks made by James Beard Award nominee and author of Good Drinks, Julia Bainbridge. From light and refreshing to decadent and complex, Julia’s curated drink recipes offer fun and delicious alternatives to alcohol-based beverages.

Read on for two easy and tasty recipes to make tonight!

The Nerola

Nerola Mocktail

The idea for this drink comes from Peder Schweigert, a bartender in Minneapolis, who says it's an afternoon refresher, "perfect to come in and chug after mowing your lawn." It's such a versatile drink, though, that it also works as an aperitif cocktail, which is how I prefer to enjoy it. Five o'clock (or 4 on the weekends) with some salty potato chips and a handful of olives? Splendid. I love that it's made from relatively humble ingredients with one flourish: orange flower water, the preferred fragrance of the Princess of Nerola back in the day, hence the name.

Ingredients

  • Orange flower water
  • 3 ounces water
  • ½ ounce freshly squeezed lemon juice
  • ½ ounce simple syrup
  • 2 ounces kombucha
  • Lemon twist, for garnish (optional)

Directions

  1. Spritz the inside of an ice-filled glass five times with orange flower water. Add the water, lemon juice and simple syrup and stir well. Top with kombucha. Finish with two more spritzes of orange flower water to the exterior of the glass. Garnish with a lemon twist, if using.

A Little Bit Russian

A Little Bit Russian

Very loosely based on a White Russian, this drink is essentially dessert. The first time I tested it, it was about 9 o'clock on a Saturday after a big meal, and I drank the whole thing. (That never happens during recipe development!) The bitterness from the hard-brewed tea not only balanced the sweetness of the other ingredients, but also settled my stomach, and I slept like a coconut cream dream.

Ingredients

  • 2 ounces Black Pepper-Assam Tea Concentrate (recipe follows)
  • ½ ounce Demerara simple syrup
  • 1 ounce unsweetened coconut milk
  • 2 dashes cardamom bitters
  • Orange twist, for garnish

Directions

  1. Combine the tea concentrate, syrup, coconut milk and bitters in a cocktail shaker. Fill with ice, seal the shaker and shake for 10–15 seconds, until well chilled. Double-strain into a rocks glass filled with fresh ice. Garnish with the orange twist.

Black Pepper-Assam Tea Concentrate

Yield: 6-8 ounces of concentrate, enough for 3-4 drinks

Ingredients

  • 8 ounces just-boiled water
  • 3 tablespoons loose-leaf Assam tea
  • 5 whole black peppercorns, crushed

Directions

  1. Combine the water, tea and peppercorns in a bowl. Steep, uncovered, for 5 minutes. Strain and let cool to room temperature, then refrigerate until chilled.
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