Zero Proof
90 Non-Alcoholic Recipes for Mindful Drinking
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- ¥1,800
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- ¥1,800
発行者による作品情報
90 spirit-free cocktail recipes from leading and lauded mixologists across the country
More than 100 years after Prohibition was enacted, bartenders are actually excited about people not drinking again. From Dry January and alcohol-free bars opening around the country to people interested in abstaining from drinking for better health, the no-proof movement is one of today's fastest-growing lifestyle choices, as consumers become more mindful and re-examine their relationship to alcohol. The no-proof drinker could be anyone, and even traditional bars have taken note with no-alcohol offerings. What do the world's most talented bartenders concoct when they can't use booze? This book answers that question with 90 lush and sophisticated recipes that take the craft to new heights. Veteran reporter Elva Ramirez interviewed the biggest names in cocktails and collected recipes for vibrant no-proof drinks from the world's top bars in Paris, London, and New York. This is the start of a new era in no-proof drinking.
Find recipes from renowned bars all over the world, including Death & Co in Denver and NYC, Employees Only, The Aviary NYC, Broken Shaker in LA, Everleaf Drinks in London, Little Red Door in Paris, and many more.
PUBLISHERS WEEKLY
Ramirez, a former producer and reporter for the Wall Street Journal, offers a (non)spirited case for imbibing without alcohol, with help from some of the world's best bartenders, in her fantastic debut. Prefaced with a condensed history of how "colonial Americans wove drinking into the fabric of socializing," the recipes presented are part of the recent movement to normalize sobriety by applying the same care and craft to nonalcoholic beverages that's given to boozy cocktails (to start: 86 the term mocktail). While some drinks, such as Ramirez's GT&C ("gin, tonic, and cordial"), call for Ritual Zero Proof's alcohol-free gin as a spirit substitute, most recipes—like the cucumber-forward Half Day or Ginger and Mint Swizzle—let the flavors of fresh ingredients do the talking. To replicate the sensations of a full-bodied red wine, New York bartender Eamon Rockey calls on beets, apples, and oolong tea for the earthy, acidic, and leathery notes in his Better Ave. Wine. Specialty ingredients necessary for the book's syrups, cordials, and infusions—including nettle leaves, cascara, and tonka beans—add excitement to the mix via mouth-puckering sensations and velvety, chocolate flavors. For serious home bartenders, more involved projects—concocting nonalcoholic amaro or gin hydrosol—will impress and satisfy. This makes going dry anything but a dry affair.
