When it comes to enjoying a good cocktail, many of us relish the complexity of flavors, the artistry in the presentation, and the communal joy of raising a glass. But for those who are cutting back on alcohol, participating in Dry January, or simply exploring sober living, the options often fall short.
Enter The Dry Bar: 60 Recipes for Zero-Proof Craft Cocktails by Owen Williams—a game-changing book that redefines the world of mocktails.
This isn’t just another collection of sugary, juice-heavy drinks. Owen Williams has created recipes that are every bit as sophisticated as traditional cocktails, delivering layered flavor profiles that cater to a discerning palate. These are drinks that elevate your entertaining game, offering the experience of a “proper” cocktail without the downsides of alcohol.
The Rise of Zero-Proof Mixology
The demand for non-alcoholic options has skyrocketed in recent years, driven by movements like “sober curious” living and Dry January. People are seeking alternatives that allow them to enjoy the social and sensory aspects of drinking without compromising their health or lifestyle choices. The Dry Bar answers this call with recipes that are finely curated and expertly crafted, making zero-proof mixology accessible to anyone.
I used Seedlip non-alcoholic distilled spirits to make these fabulous treats.
Three Must-Try Recipes From The Book
To bring the magic of this book to life, I recently demonstrated three standout recipes that showcase the art of zero-proof cocktails:
1. Marmalade Mimosa
A sophisticated twist on the brunch classic, this drink combines the zesty sweetness of orange marmalade with freshly squeezed citrus juices and non-alcoholic sparkling wine. It’s light, refreshing, and perfect for elevating any morning gathering.
2. Raspberry & Vanilla Martini
This luxurious drink features tart raspberries, creamy vanilla syrup, and a botanical non-alcoholic spirit, creating a layered, complex flavor profile. Garnished with fresh raspberries, it’s as visually stunning as it is delicious.
3. Paloma Pitcher
A crowd-pleaser for any occasion, this drink combines pink grapefruit and lime juices with non-alcoholic agave spirit and grapefruit soda water. A rim of pink Himalayan salt adds a savory contrast that makes each sip irresistible.
Why Zero-Proof Cocktails Are Here to Stay
The beauty of zero-proof cocktails lies in their versatility. Whether you’re hosting a dinner party, attending a festive celebration, or simply unwinding at home, these drinks allow you to enjoy the ritual of cocktail-making without the side effects of alcohol. They’re perfect for anyone looking to maintain a healthier lifestyle while still indulging in the finer things.
The Dry Bar is more than just a recipe book; it’s an invitation to reimagine how we connect, celebrate, and enjoy life’s moments. Whether you’re taking part in Dry January, experimenting with a sober lifestyle, or simply want to expand your mixology skills, this book deserves a place on your shelf.
Ready to try your hand at these sophisticated drinks? Start with the Marmalade Mimosa for a brunch gathering, impress your friends with the Raspberry & Vanilla Martini, or whip up the Paloma Pitcher for your next get-together. Whatever you choose, these recipes will deliver a flavor experience that’s anything but ordinary.
The tools you saw today came from the Thompson Traders & Pappy and Co Heirloom Collection
Recipe Index:
MARMALADE MIMOSA
SERVES 1 | GLASSWARE: FLUTE GLASS
The mimosa is one of the most iconic brunch cocktails. Although its origins are
not completely clear, most credit goes to Frank Meier, a bartender at the Ritz Hotel in Paris, for creating this classic cocktail in 1925. In this non-alcoholic version, both marmalade and freshly squeezed lemon juice have been added to give the serve more complexity and texture - and the result is a delicious, bittersweet and bold flavour of sparkling orange.
INGREDIENTS
1 barspoon orange marmalade
75 ml (2½ fl oz) freshly squeezed orange juice
12.5 ml ½ fl oz) freshly squeezed lemon juice
75 ml (2½ fl oz) non-alcoholic
sparkling wine
Orange peel
Orange twist, to garnish
INSTRUCTIONS
Add the orange marmalade, orange juice and lemon juice to a cocktail shaker filled with ice and shake well.
Double strain into a flute glass, pour in the non-alcoholic sparkling wine and stir with a barspoon.
Fold the orange peel in half with the white pith facing outwards and, holding it above the glass, squeeze on the fold to express the oil. You should see little droplets of oil land on top of the cocktail. Garnish with the orange twist.
RASPBERRY & VANILLA MARTINI
SERVES 1 | GLASSWARE: MARTINI GLASS
This version is a distant cousin of the original Martini, which is thought to have been invented in 1911 at the Knickerbocker Hotel in New York by bartender Martini di Arma di Taggia, who served it to billionaire John D. Rockefeller with equal parts London dry gin and dry vermouth. The botanical flavours are at the forefront of this cocktail, but they are accompanied by sweet, slightly tart raspberries, fresh citrus from the lime juice and a warming sweetness from the vanilla syrup.
INGREDIENTS
3 raspberries
15 ml (/2 fl oz) Vanilla Syrup (see below)
60 ml (2 fl oz) non-alcoholic
botanical spirit
30 ml (1 fl oz) freshly squeezed lime juice
3 raspberries, to garnish
INSTRUCTIONS
Add the raspberries and vanilla syrup to a shaker and muddle. Pour in the botanical spirit and lime juice, top with ice and shake well.
Double strain into a Martini glass.
Garnish with raspberries.
VANILLA SYRUP
MAKES 350 ML (12½ FL OZ)
INGREDIENTS
200 g (1 cup) granulated sugar
240 ml (8 fl oz) water
1 whole vanilla pod (bean)
INSTRUCTIONS
Add the sugar and water to a saucepan and bring to the boil. Reduce to a simmer, stirring, until the sugar has dissolved. Remove from the heat. Split the vanilla pod in half lengthways, scoop out the seeds and
add to the syrup. Leave to infuse for
three hours. Strain into a clean glass jar, seal and store in the refrigerator.
Use within three weeks.
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