Figs and balsamic vinegar are a classic pairing, and make a remarkably delicious soda.
'mocktail' on Serious Eats
This refreshing non-alcoholic pitcher drink takes spicy ginger beer and pairs it with a tangy rhubarb syrup and plenty of fresh lime. It's a great option for a brunch crowd.
This slightly savory shrub has woodsy rosemary flavors and a hint of citrus. It's great over ice with gin and a bit of seltzer, but it's also refreshing without the booze.
This is a slightly opaque red-orange syrup. Definitely fruity, a little floral, and with a hint of savory flavor—not unlike yellow tomatoes. Dilute it with seltzer for a sophisticated spritzer or use it as a sweet base for a winter cocktail.
This tangy juice is an excellent cocktail substitute: kumquats give it brightness, tartness, and a touch of bitterness, ginger adds a little spice, and pear make it smooth and rich.
Luckily, Chicago is a great drinking city, and some places are up to the challenge of offering non-alcoholic beverages that won't induce diabetic shock. Whether you are expecting, entertaining a pregnant guest, or simply looking to cut back on your spirit consumption, here are my five favorite options for Chicago drinking without the booze.
The great thing about this particular shrub is that it's ready to consume immediately, as a lot of the vinegar's intensity is cooked out. It's a lot more mild and sweet than most shrubs, and doesn't require anything but a splash of soda or a shot of your choice of booze to make a tasty beverage.
Can a classic combination of vermouth and Campari be simulated without alcohol? In this drink, pomegranate juice replicates the acidity, astringency, and caramel sweetness of vermouth
A tasty, low-alcohol take on a Dark and Stormy.
If you can barrel-age cocktails, why not barrel-age a mocktail?
This drink combines traditional bar staples into a tasty non-alcoholic drink that's both tasty and elegant.
Wouldn't it be great if you could sip a mocktail that looks and tastes just like the real thing? Today, we'll look at the science of how alcohol actually tastes, how to mimic it, and whether this is a good idea.
A modern take on "sumac-ade" is a fun, refreshing thirst quencher.
Black peppercorns are totally transformed when steeped in a simple syrup. Here, in a simple limeade, fresh-squeezed lime juice brings out the bright citrusy notes of the pepper and adds a nice kick.
In this no-alcohol libation, the rhubarb shrub mimics the flavor and intensity that alcohol would bring to a gimlet.
Even if you're not so big on beets, chances are you'll be pleasantly surprised by Rouge Tomate's Red Tornado, a delicious mix of pomegranate, citrus, and beet juice.
The pretty purple hue of this soda comes from a simple homemade blueberry syrup.
A spicy booze-free take on the Salty Dog cocktail.
Bright and floral, the orange rosewater sparkler is made with fresh-squeezed orange, muddled mint, and rosewater.
Sparkling apple cider, black tea steeped with cinnamon sticks and a few drops of lemon juice make up this tasty grown up version of a non-alcoholic punch.