Bainbridge - Alcohol-Free Recipes for When Youre Not Drinking for Whatever Reason

Acknowledgments

To my friends: Thank you for seeing me, and for granting me permission to see you. What a privilege it is.

Mom and Dad! Youve done a good job.

Thank you, Coral Lee, for letting me lean on you more than I should have. I cant wait to follow your career. Thank you, Mindy Fox, for helping me wrestle with these recipes.

Thank you, Ten Speed Press, for giving us this opportunity. Thanks especially to my editor, Kelly Snowden, who believed in this book and in me, even when I tried to convince her that I didnt know what I was doing. (I did! I do.) My agent, Stacey Glick, also somehow stuck around. Bless you, Stacey!

Thank you, Emma Campion, Chaz Capobianco, Elle Jaime, Alex Lau, Mike Ley, Sue Li, and Catherine Yoo, for making this book look so good. (It really does.)

Thanks to the drinks experts who shared their knowledge with me, among them Derek Brown, Ryan Chetiyawardana, John deBary, Camper English, Josh Harris, Maggie Hoffman, Emma Janzen, Drew Lazor, Jim Meehan, Brad Thomas Parsons, Matt Poli, Emily Timberlake, Samantha Weiss-Hills, and Evan Zimmerman. (Maggie deserves extra props for answering many anxious phone calls while she was moving her family across the country.) Thanks also to Fabian von Hauske for texting with me about agar from London when you were cooking for a pop-up and had limited time even to sleep. Daniela Galarza: the kumquat assist! A key move. Thank you, Blake MacKay, for helping me think through important pieces of this work. Megan Krigbaum: YOU! <3 Andy Baraghani, thanks for coming over and tasting. I love you.

Thank you to the many many many fellow food and drinks writers who talked to me about this book in some way, shape, or form. The list is too long to fit here, but youll be hearing from me.

Thanks to all of you who tagged me on Instagram posts or DMd me drink menus or otherwise alerted me to happenings in this space. Your enthusiasm (and your intel!) kept me going.

Thank you to the friends who put me up during my long, strange trip: Kimberly Chou Tsun An, Sara Dickerman, Lizz Gregory, Martha Holmberg, Daniel Khasidy, Mary Elizabeth King, Scott Peacock, Louisa Shafia, Alex Shapiro, Michaele Smith (and Mackenzie Smith Kelley!), Celia Soehner, and Hannah Sullivan.

Thanks to all the bartenders who contributed to this bookand to the many more who submitted recipes or met me for a drink.

Thank you to Mickey Bakst, Sean Brock, Katie Button, Scott Crawford, Gregory Gourdet, Matthew Jennings, Kat Kinsman, Steve Palmer, Gabriel Rucker, Michael Solomonov, Philip Speer, and others for supporting the well-being of people working in the hospitality industry.

Thank you to hospitality workers for taking care of us.

Bars to Try

The bars and restaurants that contributed recipes to this book dont necessarily make up a list of the best nonalcoholic cocktail programs in the country. Theyre all doing an excellent job, of course, but there are many more.

Here is a fuller list of places to drink and drink well, organized by state. (The bars and restaurants already referenced in this book have asterisks next to them.)

Please do a quick Google search before you go; some of these are bars, some are cafs, some are open just for lunch, some are tasting menuonly restaurants, and I want you to have the experience youre looking for (and to show up when the place is open!).

Cheers!

CALIFORNIA

Elk

Harbor House Inn*

Healdsburg

SingleThread*

Los Angeles

Angler

Bavel

Botanica

Destroyer

Go Get Em Tiger*

Omni

Providence

Redbird*

Republique

Sqirl

Trois Mec

San Francisco

Angler*

Horsefeather

Mourad

School Night*

Quince*

Trick Dog

True Laurel

Santa Monica

Dialogue*

COLORADO

Aurora

Annette

Boulder

Corrida*

Denver

Death & Co*

El Five*

Hudson Hill*

Lady Jane*

GEORGIA

Atlanta

Mission and Market*

Ticonderoga Club

Athens

The Expat

HAWAII

Maui

Lineage

ILLINOIS

Chicago

Acadia*

The Aviary

Elizabeth

Elske

Kumiko*

Lost Lake*

Spinning J

Ygen*

INDIANA

Bloomington

C3*

Indianapolis

Milktooth

LOUISIANA

New Orleans

Compre Lapin

Jewel of the South

Saba

MAINE

Portland

Baharat

Venas Fizz House

MARYLAND

Baltimore

Clavel*

W.C. Harlan*

Woodberry Kitchen

MASSACHUSETTS

Boston

Mei Mei

Cambridge

Alden & Harlow

Somerville

Sarma*

MICHIGAN

Detroit

Castalia at Sfumato*

Selden Standard

Willis Show Bar

MINNESOTA

Minneapolis

The Bachelor Farmer*

Colita

Hai Hai

Martina

Marvel Bar

MISSOURI

St. Louis

Vicia*

Kansas City

Corvino Supper Club*

NEVADA

Las Vegas

Starboard Tack

Velveteen Rabbit

NEW JERSEY

Montclair

Paper Plane Coffee Co.*

NEW YORK

New York City

abcV

Agern

Atera*

Atla

Blue Hill

The Bonnie*

Crown Shy

Dante*

Eleven Madison Park

Existing Conditions*

Getaway

Listen Bar*

Nitecap

Oxalis*

Pouring Ribbons

Reception Bar*

Wayla

Pocantico Hills

Blue Hill at Stone Barns

NORTH CAROLINA

Asheville

Posana

Rhubarb

Durham

Kingfisher*

Raleigh

Crawford and Son*

Garland

OKLAHOMA

Oklahoma City

Nonesuch

OREGON

Portland

Beast

Clyde Common*

Departure*

Eem*

Guero*

Le Pigeon

Pok Pok

Quaintrelle

Steven Smith Teamaker*

PENNSYLVANIA

Philadelphia

Friday Saturday Sunday

ITV

Spice Finch

Suraya

Royal Boucherie

Vedge*

Zahav

SOUTH CAROLINA

Charleston

Basic Kitchen

McCradys

The Ordinary

TENNESSEE

Nashville

The Catbird Seat

High Garden Tea

Husk

Walland

Blackberry Mountain

TEXAS

Austin

Emmer and Rye

Garage Cocktail Bar

Houston

Coltivare*

Yauatcha

VIRGINIA

Richmond

Pomona*

WASHINGTON

Seattle

Deep Dive*

London Plane

Mr. West Cafe Bar

WASHINGTON, D.C.

Columbia Room

The Dabney*

Fiola

The Green Zone

Hanks*

Little Sesame*

Pineapple and Pearls

Silver Lyan

But First, Syrup

Sugar doesnt dissolve in cold liquid, and honey is too thick to incorporate directly into cocktails, so youll need to make syrups out of these sweeteners. Here are some basic recipes that are used throughout the book. (Recipes for any compound syrups, meaning those flavored with herbs or spices or the like, run with their corresponding drink recipes.)

Simple Syrup

Makes 1 cups

In a small saucepan over medium heat, combine 1 cup water and 1 cup granulated sugar . Stir until the sugar dissolves, 3 to 5 minutes, then remove from the heat and let cool before using. Store in an airtight container in the refrigerator for up to 2 weeks.

Rich Simple Syrup

Makes 1 cup

In a small saucepan over medium heat, combine cup water and 1 cup granulated sugar . Stir until the sugar dissolves, 3 to 5 minutes, then remove from the heat and let cool before using. Store in an airtight container in the refrigerator for up to 1 month.