Mindful Mixology

DEREK BROWN FOREWORD BY JULIA BAINBRIDGE

After his son was born, Derek Brown decided to cut back on his drinking. But as a bartender, bar owner, and cocktail and spirits expert, he wanted do so using the techniques and expertise of mixology to create a new arsenal of libations that were sophisticated, satisfying, and tasty.

Creating these drinks isn’t as simple as removing the alcohol. No- and low-proof cocktails still have to be balanced and still have to be delicious, but they don’t operate exactly like cocktails with alcohol. The drinks Brown presents in this book are meticulously choreographed around taste, texture, body, and piquancy to result in surprisingly complex “adult beverages” minus the booze. Drawing on research into Temperance-era libations and other historically NA drinks, meticulous tweaking of classic cocktails to create lower-proof versions, and entirely new concoctions inspired by an evolved home bar, Brown shares 60 recipes for no- and low-proof cocktails, as well as a guide to the ingredients and equipment you need to imbibe in Mindful Mixology at home.

Derek Brown is a leading spirits and cocktail expert best known for his work at Washington, DC’s Columbia Room. He is the author of Spirits, Sugar, Water, Bitters: How the Cocktail Conquered the World—which earned him “Author of the Year” at the 2020 Nightclub & Bar Show Awards. Equally recognized for his palatable non- alcoholic creations, Derek serves as a brand champion for Spiritless, a distilled non-alcoholic spirits brand. In 2020, Drinks International named him one of the Bar World 100, a list of the top beverage figures effecting positive change in the global bar industry. Julia Bainbridge is a James Beard Award-nominated writer and the author of Good Drinks: Alcohol-Free Recipes for When You’re Not Drinking for Whatever Reason.

224 pages, 6N x 8N” 100 color photographs HC: 978-0-8478-7127-8 $39.95 Can: $53.95 UK: £30.00 December 28, 2022 Rights: World RIZZOLI

Mindful Mixology

Mindful Mixology

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188 A few years back, a food writer argued that the Aperol Spritz was a terrible drink. The problem is—for such a terrible drink—it’s actually very popular, and she felt the sting of being ratioed. Not that I condone the ratio-ing. It’s just a drink, after all. But the public has spoken. Say what you want about the Aperol Spritz, just know that you may hold that opinion alone.

Pour brut prosecco and Aperol in a wine glass. Add ice and top with soda water. Garnish with thinly sliced orange wheel.

139 A Comprehensive Guide to No and Low Alcohol Cocktails with 60 Recipes

Sherry, Sherry, Sherry. Yes, I use a lot of Sherry in low-alcohol drinks. I also have two colada recipes. So, in many ways, this is the pinnacle of the book. This drink is incredibly tasty and still has wonderful complex flavors that keep it from being candy. Isn’t that the goal for no- and low-alcoholic cocktails? Something better than the kiddie drinks we’re usually served.

Combine all liquid ingredients in a blender with half a cup of ice and blend until smooth. Pour into hurricane glass and garnish with pineapple slice and frond.

189 A Comprehensive Guide to No and Low Alcohol Cocktails with 60 Recipes