Atlantic Current: The Cocktail Issue - July/August 2024

COASTAL CULTURE PALM BEACH COUNTY

The Cocktail Issue

ISSUE 69 JULY/AUGUST 2024

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7.3 TAY LOR G ODSEY TRIO 9PM 7.5 THE LIT TLE THING S 4PM 7.6 VICTORIA CARDONA 4PM 7.6 RE G GAE SATURDAY WITH FULL AH VIB E S 9PM

7.7 THE MOONSHINERS 3PM 7.10 HUMP DAY PUNK DAY 9PM 7.12 NOU VE AU X HONKIE S 4PM 7.12 ERIC CULB ERS ON 9PM 7.13 ELE CTRIC PIQUETE 4PM 7.13 CORTADITO 9PM 7.14 B EN CHILDS 3PM 7.17 THE RICCA PROJE CT 9PM 7.19 ZACH JONE S 4PM 7.19 2 1 TO BURN 9PM 7.20 BAG OF DONU T S FE STIVAL 2PM 7.21 SPIDER CHERRY DUO 3PM 7.24 GUAVATRON 9PM 7.26 ANIMO CRUZ 4PM 7.26 ROW JOMAH 9PM 7.27 JOHNN Y DEBT 4PM

8.03 MAD THAI WITH T W Y NN 9PM 8.04 VICTORIA LEIGH 3PM 8.07 S OUL TAXI 9PM 8.09 TAY LOR G ODSEY 4PM 8.09 JP S OARS 9PM 8.10 CRIS & ALEX 4PM 8.10 THE KILLB ILLIE S 9PM 8.11 B EN CHILDS 3PM 8.14 N Y F 9PM 8.16 THE LIT TLE THING S 4PM 8.16 LOW GROUND 9PM 8.17 NOU VE AU X HONKIE S 4PM 8.17 GIRLFRIEND MATERIAL (SILENT DIS CO) 9PM

8.18 VITAFUNK 3PM 8.21 VITAFUNK 3PM 8.21 ELE CTRIC KIF 9PM 8.23 CHRIS PIQUET TE 4PM 8.23 DRUM & COMPAN Y 9PM 8.24 JOHNN Y DEBT 4PM 8.24 B RYCE ALLY N BAND 9PM

7.27 K AT HALL WITH B EEBS 9PM

8.25 SA MANTHA RUSSELL 3PM

8.02 TAST Y VIB RATIONS TRIO 4PM

8.30 VERN DAYSEL AND THE

7.28 JERRY GARCIA B IRTHDAY BASH 1 2PM 8.28 MORE B ET TER BAND 9PM 8.30 CLICK MONEY 4PM 7.31 MAD MELLOW 9PM 8.02 JAKE WALDEN 9PM 8.03 JUSTIN SHAPIRO 4PM

5

BURNING B REEZ E 9PM

8.31 CHEY ENNE LE AH TRIO 4PM 8.31 ORB IT DIVIDER 9PM

CONTENTS

16

24

Q&A With Bartenders Spilling the (green) tea (shots)

The Designated Driver of Drinks

Indulging, but not imbibing

16

30

36

44

Classic Coffee Cocktails

Double the buzz, double the fun

Freezer Door Cocktails

Meal prepping, but for cocktails

24

30

36

44

50

58

Build Your Bar Cart With Annie Blake

Curate a home bar cart fit for a pro

50

Mixing it Up With Juicy Cocktail Bar

There’s a new cocktail bar on the block

58

On the Wagon With Adaptogens Get your mind right and your drink on

6

E V E N T S J U L Y /A U G U S T 2 0 2 4 JULY 4

4TH OF JULY BASH

@ Intracoastal Park feat. Joey Calderaio – Boynton (4pm)

4TH ON FLAGLER FIREWORKS & ENTERTAINMENT @ WPB Waterfront (6pm-10pm)

KING TIDE RISING @ Old Key Lime House – Lantana

5

FIRST FRIDAY CELEBRATION @ Centennial Park – Boynton (5pm)

CHRIS PIQUETTE TRIO @ Maxi’s Lineup – Jupiter (9pm)

THE LITTLE THINGS DUO (4PM) + DONNA HOPKINS (9PM) @ Guanabanas – Jupiter

10

THE DOOBIE BROTHERS

@ iThink Financial Amp – WPB (7pm)

HUMP DAY PUNK DAY

@ Guanabanas – Jupiter (9pm)

11

BRIAN & BRIAN HAPPY HOUR

@ JB’ on the Beach – Deerfield (4pm)

12

JUTT HUFFMAN BAND

@ Maxi’s Lineup – Jupiter (9pm)

PRYMATES @ Old Key Lime House – Lantana SUMMER SERIES: CRAZY FINGERS WITH THE BOCA SYMPHONIA @ Mizner Park Amp – Boca

SIERRA LANE @ Mathews Brewing Co. – Lake

Worth

BREWS N’ TUNES LIVE MUSIC

13

FIRST FRIDAY ART WALK

@ iThink Financial Amp – WPB (7pm)

@ The Cove Brewery – Deerfield (7pm every Friday) @ Arts Warehouse – Delray (6pm)

SAMMY HAGAR W/SPECIAL GUEST LOVERBOY

MEGARAVE: BEACH PARTY EDITION

CHRIS & ALEX DUO

@ Respectables – WPB (10pm)

6

(8:30pm)

@ Funky Biscuit – Boca (7pm)

ALBERT CASTIGLIA ALBUM RELEASE PARTY

@ Mathews Brewing Co. – Lake Worth (7:30pm)

JP SOARS OFFICIAL CD RELEASE PARTY ANNUAL LUAU PARTY

@ Mathews Brewing Co. – Lake Worth

7

TREVOR PARRY @ Golden Juicery – Jupiter

BREWS ‘N TUNES LIVE MUSIC

UPROOT HOOTENANNY @ Biergarten – Boca

@ Funky Biscuit – Boca (doors 5pm show 7pm)

JORDAN RICHARDS SOLO

@ Mathews Brewing Co. – Lake Worth

14

UPROOT HOOTENANNY

@ The Cove Brewery – Deerfield (2pm every Sunday)

@ Sticky Bun – Deerfield (10am)

BRIAN SMITH (GIRLFRIEND MATERIAL/SOLO)

SCOTT & JASON CRAIG

@ Mathews Brewing Co. – Lake Worth (3pm every Sunday) 8

18

@ Maxi’s Lineup – Jupiter (9pm)

19

BUDDY GUY @ Pompano Beach Amphitheater

(7pm)

UPROOT HOOTENANNY @ The Irishman –

Boca (8:30pm)

DOUBLE YOUR TROUBLE – A TRIBUTE TO STEVIE RAY VAUGHN @ Arts Garage – Delray (10pm)

20

IRATION W/ PEPPER, DENM, AND ARTIKAL SOUND SYSTEM @ Pompano Beach Amphitheater (6:30pm)

BAG-A-DONUTS REGGAE FEST @ Guanaban-

as – Jupiter

AFTERIMAGE @ Mathews Brewing Co. – Lake Worth

JULY 20 COVECHELLA (FT. SPRED THE DUB, TASTY VIBRATIONS, OVER ON TWO AND DJ DARBY) @ Cove Brewery – Deerfield (1 pm - 10pm)

21

ZANNE HANNA @ Golden Juicery – Jupiter

(10am)

AMBUSH AND MAXIMUM FRICTION @ Mathews Brewing Co. – Lake Worth

AUGUST 1

BRYAN SMITH & FRIENDS @ Maxi’s Lineup –

Jupiter (9pm)

KING TIDE RISING

@ Old Key Lime House – Lantana (every Thursday in August)

UPROOT HOOTENANNY

@ The Village Pump – Lauderdale by the Sea (8:30pm every Thursday in August)

2

FIRST FRIDAY CELEBRATION @ Centennial Park – Boynton (5pm)

SLIGHTLY STOOPID & DIRTY HEADS W/ COMMON KINGS, THE ELOVATERS @ iThink Financial Amp – WPB (6pm)

UNLIMITED DEVOTION—A JERRY GARCIA CELEBRATION @ Crazy Uncle Mikes – Boca (8:30pm)

FIRST FRIDAY ART WALK @ Arts Warehouse –

24

Delray (6pm)

25

piter (4pm)

GUAVATRON @ Guanabanas – Jupiter DELRAY BEACH CRA SOCIAL

@ Fieldhouse @ Old School Square (free—come by and meet CRA staff and get updates on CRA programs—5-7pm)

TASTY VIBRATIONS TRIO @ Guanabanas – Ju-

3

GIRLFRIEND MATERIAL @ MAXI’S LINEUP – JUPITER STRAIGHT NO CHASER W/ O-TOWN

SCHOOL OF ROCK ALLSTARS TOUR

@ Pompano Beach Amphitheater (8pm)

27

Worth

26

@ Respectables – WPB (6pm)

NIGHT MARKET

@ Centennial Park – Boynton (6pm) – Brought to you by Boynton Beach CRA

THE KINECTED @ Maxi’s Lineup – Jupiter (9pm) NORTH 40 @ Old Key Lime House – Lantana 10

GDR TRIBUTE @ Mathews Brewing Co. – Lake

4

BLUE OCTOBER W/ SWITCHFOOT

@ Pompano Beach Amphitheater (6:30pm)

7

EDDY ROXY @ Old Key Lime House – Lantana

Meets

ROCK R

Where

t f a Cr r Bee

AND CONCER T

S EVERY

LIVE MUSIC VENUE

CRAFT BREWERY 130 SOUTH H STREET LAKE WORTH, FL 33460 MATHEWSBREWINGCOMPANY.COM 561-812-3738 TUE-THUR FRIDAY SATURDAY SUNDAY

3:30PM-10PM 3:30PM-12AM 12PM-12AM 12PM-8:30PM

simple 125 S DIXIE HIGHWAY DIRECTLY BEHIND THE BREWERY

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Enjoy 14+ Craft Beers on Tap CASK ALES, Live Music, SCRATCH KITCHEN, Outdoor Beer Garden & More DOG & KID FRIENDLY fMATHEWSBREWING iMATHEWSBREWINGCO

goodness KITCHEN HOURS TUE-THUR FRIDAY SATURDAY SUNDAY

(SUBJECT TO CHANGE)

5PM-9PM 5PM-10:30PM 12PM-10:30PM 12PM-7:30PM

9

UB40 @ Pompano Beach Amphitheater (8pm) HANDCLAP @ Maxi’s Lineup – Jupiter (9pm)

FOREVER JANIS—A TRIBUTE TO JANIS JOPLIN @ Arts Garage – Delray (10pm)

4TH ANNUAL BATTLE OF THE BANDS @ Mizner Park Amp – Boca

10

STICK FIGURE @ iThink Financial Amp – WPB

(7pm)

THE KILLBILLIES @ Guanabanas – Jupiter (9pm)

18

BEN CHILDS @ Golden Juicery – Jupiter SPIDER CHERRY

@ Old Key Lime House – Lantana

22

DAN & SHAY

@ iThink Financial Amp – WPB (7pm)

24

MELINA ELENA BAND @ Maxi’s Lineup – Jupiter (9pm)

HAVOC 305 @ Mathews Brewing Co. – Lake Worth

28

GRUNGE FESTIVAL @ Mathews Brewing Co. –

BRIAN DEAN @ Old Key Lime House – Lantana

11

STEALIN’ PEACHES— AN ALLMAN BROTHERS REVUE

Lake Worth

CASEY LUDEN @ Golden Juicery – Jupiter

13

ALL ARTS OPEN MIC @ Arts Garage – Delray

29

@ Funky Biscuit – Boca (7pm)

30

(8pm)

THE HOLIDAZE @ Maxi’s Lineup – Jupiter (9pm)

16

IMAGINE DRAGONS

SAMANTHA RUSSELL BAND @ Maxi’s Lineup

– Jupiter (9pm)

JEFF KASHIWA

@ Funky Biscuit – Boca (shows at 6 & 9pm)

ROB ARENTH SOLO @ Mathews Brewing Co. –

Lake Worth

@ iThink Financial Amp – WPB (7pm)

ROB ARENTH SOLO

@ Mathews Brewing Co. – Lake Worth

31

LABOR DAY MUSIC FEST (SPRED THE DUB) @ Mathews Brewing Co. – Lake Worth

17

OLD BOCA MUSIC FESTIVAL 11 @ Funky

Biscuit – Boca (7pm)

SAMANTHA RUSSELL @ Old Key Lime House –

Lantana

EARTH WIND & FIRE + CHICAGO

@ iThink Financial Amp – WPB (7:30pm)

GIRLFRIEND MATERIAL (SILENT DISCO) @ Guanabanas – Jupiter (9pm) 12

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ey s · whisk

· kitchen

Fun. classic. wild. innoVativE. sexy.

t s e b E H t y l p sim

t

PUBLISHER

EVENTS

MANAGING EDITOR

PHOTOGRAPHY

Dustin Wright Ava Bourbeau

EDITOR

Darien Davies

DESIGN

Richard Vergez

WRITERS

Ava Bourbeau Darien Davies David Rolland

Danny Wright Dustin Wright

CONTRIBUTED PHOTOGRAPHY

Thor’s Eye Photography Anna Mucci Cocktail Kingdom Tracie Davis Ghia Hiyo

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EDITORIAL INTERN

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Copyright 2024 by the Atlantic Current LLC. All rights reserved. Reproduction in whole or in part without permission is prohibited. The Atlantic Current is a registered trademark of The Atlantic Current LLC.

THE COVER : Dustin Wright

14

We believe everyone deserves the exceptional.

Rapp Tropeano Group A Mother-Daughter Duo ISABELLA RAPP AND CRYSTAL TROPEANO RAPPTROPEANOGROUP@ONESOTHEBYSREALTY.COM 207.400.1767 (PREFERRED) 561.694.0058 (OFFICE)

16 Q&A

21 Questions with Bartenders Your Favorite Juvenile Drinking Game We asked the questions so that the next time you’re

feeling chatty at the bar, you can dedicate that mental energy to less-chatty pursuits. Like keeping your

elbows off the sticky bar or making sure your math is right on your check. You’re welcome for taking this one for the team.

17

Brett Hart

Okeechobee Steakhouse

1. Dive bar or craft cocktail bar?

Dive bar. 3 p.m. Better music. All the cocktail bars have the same Spotify playlist.

2. Strangest drink request you’ve received?

Piña Colada, no pineapple. So just the colada then?

3. Do you prefer an opening or closing shift?

I’m all done with 2 a.m.’s.

4. Favorite garnish to snack on?

Strawberries. With a pinch of the margarita salt. Try it.

5. Where will you be on your day off?

It’s a secret spot.

6. If you could only choose one spirit to drink forever, what would it be?

Amaro.

7. Your unpopular opinion on bar etiquette?

Keep your voice down. You don’t have to yell. Bartenders hear everything, even from 50 feet away.

8. Beer or wine?

Wine. Especially Syrah from the Northern Rhône.

9. What’s your guilty pleasure cocktail?

Frozen Margs. Near water only.

10. What’s your rule of thumb for cutting people off?

Both eyes should face in the same direction. And obviously keep your forehead off the bar top.

11. Favorite top shelf liquor?

Del Maguey Iberico.

12. What are your must haves for a shift?

Sanpellegrino and a wine key. I can improvise anything else.

13. What’s your hangover cure?

I call it a Git Right. Amaro, lemon juice, bitters, club soda.

14. Favorite drinking game?

Bocce ball and beers.

15. Least favorite cocktail to make?

Espresso martinis obviously. No one can agree on a single recipe.

16. Which celebrity would you want to sit down at your bar for a chat?

Willie Nelson. That guy has probably got some stories.

17. What’s your favorite bar for a night off?

See question 5. Or question 1.

18. What’s your go-to shot?

Mezcal. Neat.

19. Do you have any cocktail tips or tricks for our readers?

Try adding a pinch of Maldon salt to your next cocktail. It makes flavors pop. Especially a Gibson.

20. Should a martini be shaken or stirred?

It should be stirred, but a lot of people like that semi-frozen lake effect on top.

21. What’s one drink you’ve sworn off?

Vodka. Most of it is just grain alcohol with glycerin in it.

18 Q&A

Valeria Ruiz Leftover’s Cafe

1. Dive bar or craft cocktail bar?

Dive bar mostly, but definitely both.

2. Strangest drink request you’ve received?

Perfect Manhattan.

3. Do you prefer an opening or closing shift?

Closing shift obvs.

4. Favorite garnish to snack on?

Olives, I eat them all night.

5. Where will you be on your day off?

The pool or the bar.

6. If you could only choose one spirit to drink forever what would it be?

Tito’s vodka.

7. Your unpopular opinion on bar etiquette?

Don’t ask a bar guest to move if they’re already eating.

8. Beer or wine?

Wine ALL day!

9. What’s your guilty pleasure cocktail?

Lychee martinis.

10. What’s your rule of thumb for cutting people off?

When you start being rude to people around you, you’re done.

11. Favorite top shelf liquor?

Clase Azul or Don Julio 1942.

12. What are your must haves for a shift?

My water bottle, MY wine key and my favorite co-worker.

13. What’s your hangover cure?

Another drink, comfort food and lots of water.

14. Favorite drinking game?

TITS — it’s like flip cup but lasts longer and it’s way more fun.

15. Least favorite cocktail to make?

Mojitos.

16. Which celebrity would you want to sit down at your bar for a chat?

Vin Diesel, I’m obsessed with him.

17. What’s your favorite bar for a night off?

Food Shack ‘cause I know everyone and I get all the love every time.

18. What’s your go-to shot?

White tea shots.

19. Do you have any cocktail tips or tricks for our readers?

Shake it while you shake it.

20. Should a martini be shaken or stirred?

Shaken.

21. What’s one drink you’ve sworn off?

Jager.

19

Myles Robinson Kapow!

1. Dive bar or craft cocktail bar?

It depends on where I’m trying to take the night. If I’m trying to get into some drunken shenanigans, dive bar all day, but if I plan on staying a bit and keeping it calm and collected, then it’s craft cocktail bar.

2. Strangest drink request you’ve received?

Hmmm I would have to say a Henny, Bailey’s, and apple juice mix BUT... the crazy part is when I did the straw test (if you bartend you know what that is) it was pretty tasty, no matter how bad I wanted to hate it.

3. Do you prefer an opening or closing shift?

Closing. Forever going to be a night owl.

4. Favorite garnish to snack on?

Blue cheese stuffed olives or at Kapow! we have mochi gummies as a garnish and I can’t get enough of them.

5. Where will you be on your day off?

In front of my bar at home probably working on new cocktails for another bar or event. Or the grocery store...Costco, to be exact, it’s like a grown-up playground.

6. If you could only choose one spirit to drink forever what would it be?

Whiskey without even thinking twice about it.

20 Q&A

7. Your unpopular opinion on bar etiquette?

The guest isn’t always right. I feel like in this day and age and in this climate of cocktails that narrative has worn out its welcome.

8. Beer or wine?

I’m gonna give wine the slight edge because the hangovers don’t hurt as much.

9. What’s your guilty pleasure cocktail?

A sidecar.

10. What’s your rule of thumb for cutting people off?

Have you ever asked a 3 year old to write their name? If the words that come out of their mouth sound like how that looks, then it’s time to cut them off.

11. Favorite top shelf liquor?

Most of the time it’s some type of scotch or tequila. With so many choices I never just stick to one.

12. What are your must haves for a shift?

Bottle opener, wine key, breath mints (it happens to the best of us when we’re busy and no one likes a bad breath bartender), Ghost energy drink (sour patch flavor), pens, and boxing gloves to fight people over stealing pens.

13. What’s your hangover cure?

Heavy breakfast food and beer — in that order

14. Favorite drinking game?

Not into drinking games but I love playing nostalgic games. Drunk Uno, Rummikub, spades, Monopoly. Basically, any game that can break out in chaos at any given moment.

15. Least favorite cocktail to make?

A hot toddy. I just don’t see the point in it even if you’re feeling like crap I’m almost sure some rest and chicken soup would work out just a tad bit better.

16. Which celebrity would you want to sit down at your bar for a chat?

Gordon Ramsey.

17. What’s your favorite bar for a night off?

Bar Standish located right in my living room and the best part is the tab is always comped.

18. What’s your go-to shot?

The always reliable green tea.

19. Do you have any cocktail tips or tricks for our readers?

No tricks other than focusing on being the best you can be at your craft and remember at the end of the day as long as your guest enjoys what’s in their glass you’ve made them the perfect drink.

20. Should a martini be shaken or stirred?

I think there are too many variables in martinis these days to say one should be made exactly one way.

21. What’s one drink you’ve sworn off?

Fernet! I know I’m going to get s*** for this, but contrary to popular bartender belief, Fernet is absolutely one of the worst drinks ever. Yeah, I said it.

21

Ashley Amann Sweetwater

1. Dive bar or craft cocktail bar?

Dive bar. A plus if there’s a jukebox for me to spend all my money on.

2. Strangest drink request you’ve received?

Scotch and milk. It wasn’t a joke. He had more than one.

3. Do you prefer an opening or closing shift?

Closing shift. The best stories come from a closing shift.

4. Favorite garnish to snack on?

Blue cheese olives.

5. Where will you be on your day off?

I can be found at the beach/at a show/any local haunt.

6. If you could only choose one spirit to drink forever what would it be?

Tequila, forever.

7. Your unpopular opinion on bar etiquette?

Your bartender will thank you for using venmo rather than asking for separate checks when it’s busy.

8. Beer or wine?

Beer — nothing better on a hot Florida day.

9. What’s your guilty pleasure cocktail?

A Dirty Banana from Banana Boat. Think frozen, chocolate piña colada. It can cure all things.

10. What’s your rule of thumb for cutting people off?

I believe you just have to let them know you can’t serve them anymore because we as bartenders care about their safety. I’ll pour water and order them some food.

11. Favorite top shelf liquor?

Basil Hayden Red Wine Cask. Unique and delicious.

12. What are your must haves for a shift?

Coffee. My bar tools. A barback.

13. What’s your hangover cure?

McDonald’s Coke. Ibuprofen. Chilled under eye mask. A beer. In no specific order.

14. Favorite drinking game?

For a big group: chandelier. For a small group: quarters.

15. Least favorite cocktail to make?

I’ll just say I’m glad we don’t have a blender behind our bar.

16. Which celebrity would you want to sit down at your bar for a chat?

Larry David. OR the entirety of Fleetwood Mac. 17. What’s your favorite bar for a night off?

For a proper cocktail: Driftwood. For fun: Hurricane Alley.

18. What’s your go-to shot?

Tequila, no training wheels. If it’s been a rough week, a Rumplemintz might be necessary.

19. Do you have any cocktail tips or tricks for our readers?

If you can, always use fresh citrus. Fresh is best. And, watch the movie “Cocktail.”

20. Should a martini be shaken or stirred?

Stirred 100%.

21. What’s one drink you’ve sworn off?

Long Island iced tea. Thank you, college.

22 Q&A

23

24 MOCKTAILS

The Designated Driver of Drinks Carefully Curated Non-Alcoholic Recipes With Kapow!

With tons of flavor and no fuzziness, mocktails don’t get the credit

bar, these mocktails — while a bit more complex — can still be a

keep things lively, but lucid. Think brunches, baby showers, work

in West Palm Beach and Boca Raton. Speaking of the pros, spe-

they’re due. They’re best suited for occasions when you want to events, and Tuesday nights when you want to binge-watch your

favorite series without losing the plot. But truly, thanks to the lack of alcohol, mocktails can be incorporated on any occasion for a lot

fun challenge at home. Us? We’ll be leaving it to the pros at Kapow!

cial thanks to Myles Robinson for whipping up these photo-ready mocktails for our feature.

of fun and zero intoxication.

Next time you find yourself at a crossroads between another

Angela Dugan, Kapow!’s top dog when it comes to all things be-

ence these handy recipes.

hind the bar, has a healthy appreciation for the mocktail and created a whole menu of Chak-tails; mocktails that correspond with the chakras from Hindu scripture.

round of tequila shots and a quiet night of responsible fun, refer@kapownoodlebar

We were lucky enough to get the recipes for a few of the Chak-tails

for our readers to try at home, but they aren’t quite as lax as the mocktails you may be familiar with. Making regular mocktails at

home is easier than trying to remember the plot of “Inception” after two margaritas, and depending on your prowess behind the

25

H E A RT Ingredients

1 ounce Cucumber and Cilantro Juice 1/2 ounce Fresh lime juice 4 ounces Ginger beer

Instructions

1. In a rocks glass add ice and juices.

2. Top with ginger beer and stir.

3. Garnish with rose buds.

Cucumber + Cilantro Juice Ingredients 1 medium cucumber ½ bunch of cilantro

Instructions 1. Juice the cucumber and cilantro together.

26 MOCKTAILS

T H R OA T Ingredients 1 bunch mint

4 ounces coconut milk 2 ounces ginger juice

1 ½ ounces simple syrup ½ ounce lime Crack of salt

Instructions

1. Combine ingredients in a cocktail shaker and shake well.

2. Strain over pebble ice into a coconut milk can.

3. Garnish with a bunch of mint and a dusting of cinnamon.

27

THIRD – EYE Ingredients ¼ ounce lime juice

¾ ounce Blueberry Compote 2 ounces Ritual Gin (NA)

Instructions

1. Combine all ingredients in a cocktail shaker with ice.

2. Shake and strain into a rocks glass over fresh ice.

3. Garnish with micro flowers.

Blueberry Compote Ingredients 1 cup frozen blueberries ¼ cup sugar 3 tablespoons water ¼ teaspoon ground cardamom 1 tablespoon lavender buds

Instructions 1. Combine all ingredients in a saucepan and simmer 10-15 minutes, stirring regularly.

2. Pull off heat and strain through a sieve.

3. Store covered and refrigerated.

28 MOCKTAILS

Classic Coffee Cocktails Double the Buzz, Double the Fun

BY DARIEN DAVIES

*Trying to get anyone to agree on recipes and origins is impossible.

30 RECIPES

W

e all know the benefits of cocktails.

They make events more fun, good ideas great, and bad ideas

happen faster. Happy Hour isn’t called Sad Hour for a reason.

Just like how champagne is the celebratory drink of choice, if

you have an important meeting and coffee isn’t hitting it, try an espresso martini instead. Kidding. (Or am I?)

Caffeine and cocktails go together just like… well, every clas-

sic combo that just makes sense. Burgers and beer, football and

yelling, bars and bartenders. Name a Saturday night or a Sunday morning that a high-octane cocktail doesn’t complement. You can’t! It’s literally impossible.

If you are missing the caffeinated-cocktails boat or would like a

few at-home recipes to have up your sleeve, read on, my thirsty Patriots of Perk. Not only are the following cocktails easy to make,

you’ll find they’re also easy to drink (duh) and easy to put on your recipe-repeat list.

The pro tips are brought to you by none other than a caffeinated cocktail connoisseur herself, Annie Blake, EVP of sales of Cock-

tail Kingdom, who knows a thing or 20 about crafting the perfect cocktail.

31

Espresso Martini If you’ve grown up from the average vodka and Red Bull scene and

are wanting the next best, and more refined, option, the espresso martini is calling your name. Invented in the 1980s by a bartender

who was requested by a patron to make a drink that would both wake him up and get him drunk, the espresso martini has grown

in popularity ever since. And it’s easy to see why. Vodka, espresso and coffee liqueur come together in an electrified symphony of both delicious form and function.

Ingredients

1 ½ ounces vodka

1 ounce coffee liqueur (such as Kahlúa) ½ ounce of maple syrup

1 ounce freshly brewed espresso, chilled Ice cubes

Instructions 1.

Brew a shot of espresso and let it cool down.

3.

Pour the vodka, coffee liqueur, maple syrup, and

2.

4.

5.

6.

Fill a cocktail shaker with ice cubes. espresso into the shaker.

Shake the mixture vigorously for about 15-20 seconds until well-chilled.

Strain the cocktail into a chilled martini glass.

Serve and enjoy.

Annie’s Pro Tip: You can use Licor 43 or Mr. Black Coffee

Liqueur to replace Kahlúa, but you should never use Baileys Irish Cream.

GALLERY 32 RECIPES

Carajillo The carajillo name, which is loosely translated as “liquid courage,” was adopted when Cuba was a Spanish province. Spanish troops

would often drink this blend of coffee and liquor for a boost of coraje, or courage, before going into battle. While it is described

as a perfect after-dinner drink, it can also be enjoyed in the morning because, well, why not, amirite?

Ingredients

1 ½ ounces Licor 43

4 ounces freshly brewed espresso Instructions 1.

Pull a shot of espresso.

3.

Pour the Licor 43 over the ice, followed by slowly pouring the espresso on top.

2.

4.

Fill a rocks glass with ice.

Stir and serve with a cocktail stirrer.

Annie’s Pro Tip: Add a little good dark rum, like Plantation Original Dark.

33

Irish Coffee If the Irish are experts about anything, it’s definitely how to succeed at

drinking. After all, you can’t drink all day if you don’t start in the morning. If champagne doesn’t get your engines running, then Irish coffee

certainly will. Much like our other cocktails, it was designed out of need.

Irish coffee was created in the winter of 1942 by Joe Sheridan, a chef at

Foynes Port near Limerick, Ireland. This airport was a hub for trans-

atlantic flights, used as a stop for, most often, famous passengers. The Chef created this drink after a flight had to return to the airport due to

a particularly rough storm, with the goal to warm them up and console their defeated spirits. All hail Chef Joe! Ingredients

1 ½ ounces Irish whiskey

1 tablespoon brown sugar (adjust to taste) 6 ounces hot brewed coffee

Heavy cream, lightly whipped

Ground cinnamon or nutmeg, for garnish Instructions 1.

2.

3.

4.

5.

6.

7.

8.

Preheat a heatproof glass or mug by filling it with hot water, then discarding the water before making the drink.

Brew a fresh pot of coffee.

Add the brown sugar to the empty preheated glass or mug.

Pour the hot coffee into the glass and stir until the sugar is dissolved.

Add the Irish whiskey and stir to combine.

Gently float the lightly whipped heavy cream on top by pouring it over the back of a spoon held just above the surface of the coffee. This creates the classic layered effect.

Optionally, garnish with a sprinkle of ground cinnamon or nutmeg on top.

Serve and enjoy.

Annie’s Pro Tip: This cocktail can be made cold, too. Also, use what-

ever kind of whiskey you like, or try with bourbon if you’re a bourbon drinker.

GALLERY 34 RECIPES

White Russian Shocker alert, this is not a drink that originated in Russia. A bar-

tender in Brussels in 1949 created the Black Russian (no cream) —

with cream being added in the ‘50s — for the then U.S. ambassador to Luxembourg. The only aspect of this drink that is Russian is

that it has vodka in it. Hey, no complaints here. While it might not be your go-to drink for Sunday Funday, it definitely has an oddly

delicious aspect to it, much like rum and eggnog during the holidays. Bottom’s up, to your health!

Ingredients

2 ounces vodka

1 ounce Kahlúa

1 ounce heavy cream

Instructions 1.

Fill an old-fashioned glass (or rocks glass) with ice cubes.

3.

Gently pour the heavy cream over the back of a spoon held just above the surface of the drink. This helps the cream float on top of the drink.

2.

4.

Pour the vodka and Kahlúa over the ice in the glass and stir.

Serve and enjoy.

Annie’s Pro Tip: Take heavy cream in two shaking tins, shake aggressively for 30-45 seconds, then pour on top so it’s nice and foamy rather than pouring it over the spoon.

So, there you have it. Now you have no excuse to be tired at work (wink), weary of

a difficult journey ahead, or freezing on a cold Florida evening (as you turn your

thermostat to 60 degrees). All of these drinks have withstood the test of time and are still around to give you a delightful and delicious kick to the mouth.

35

F

REEZER DOOR

C O C K TA I L S 36 FREEZER DOOR COCKTAILS

PHOTOS BY THOR’S EYE PHOTOGRAPHY

W I T H T H E G U Y W H O L I T E R A L LY WROTE THE BOOK ON FREEZER D O O R C O C K TA I L S No, we’re not talking about the watered-down vodka that some-

one unaware of alcohols’ high freezing point tried to pass off by replacing in the freezer. We’re talking about intentionally batched cocktails that are made right in a liquor bottle (or in any empty

glass bottle) and stored in the freezer to function as a ready to pour, perfectly-mixed-every-time cocktail.

We’ve seen this concept floating around and knew it was something we wanted to explore in our Cocktail Issue. There’s a lot of

talk about the ritual, or ceremony, of making a cocktail in this is-

sue. This is the other side of that. Freezer door cocktails are all

about the cocktail itself — sans ceremony. With almost everyone gravitating toward convenience-orientated everything, freezer door cocktails are a practice in instant gratification that can be

helpful for instances when you’d rather be in the moment than acting as a bartender. Think of it like meal prepping, but for a cocktail party.

Now, while we may know that gradually adding water to a bottle of vodka and putting it in a freezer drawer — where it’s colder

than the door — will result in slushy vodka, there is a science to

finding the perfect balance of mixer to spirit to ensure a cocktail will stay cold without freezing. And by “science” we mostly mean

trial and error, but also a general understanding of freezing points and ratios. So, rather than fumble about and pour out more liquor

than our hearts could handle, we ventured to talk to the guy who wrote the book on freezer door cocktails. Really, he wrote a book on them.

37

J.M. Hirsch got to thinking about batching cocktails after starting

J.M. said, “The ratios and ingredients of some conventional cock-

Not to spoil anything, but most of them were passes despite the

them to make sure they tasted great but held up to below zero

“Uncanned,” a video series on trying canned, pre-made cocktails. convenience. That thinking about batched cocktails turned to tin-

kering with batched cocktails and led to a bottle of dry martini in the freezer door. He set out to make the concept work for other

cocktails to replace the reliance on canned cocktails with the con-

venience of a perfectly tailored and pre-batched cocktail. Because “nothing says dependency like needing a full bottle of your favor-

ite cocktail at the ready at all times,” joked J.M. in an “Uncanned” video.

tails just didn’t adapt well to the freezer, so I needed to tinker with temperatures.”

Worst case scenario you can just turn down the temperature on your freezer. Though, that tip has not been J.M. approved.

In his book, he compiled 75 tried-and-true recipes for freezer

door cocktails that vary from classics to original creations — two of which are included in this

feature. It’s all convenience and

J.M. is a journalist and editorial director at Christopher

none of the guess work for times

Kimball’s Milk Street — a Boston-based food media compa-

when the ceremony of making a

ny — but a scientist he is not. So, he hired food scientists

cocktail doesn’t fit your sched-

to glean what could and couldn’t be done when freezing

ule. “Freezer door cocktails are

cocktails.

especially good for two occasions. First is after work, when

“Any bottle of 40% ABV liquor can be stored in the aver-

you just don’t have the energy to

age home freezer without worry (and this includes pret-

craft a cocktail the classic way.

ty much all base liquors — vodka, whiskey, tequila, rum,

At the end of one of ‘those’ days,

gin, etc.). But adding cocktail ingredients, such as juices,

it’s so nice to simply open the

syrups or even lower-ABV liqueurs, changes the volume of

freezer, grab a bottle and pour

alcohol in the bottle, and that changes the freezing point of the mixture. To prevent the cocktail from freezing, a

freezer door cocktail never should contain more than 20% no- or low-ABV ingredients, such as water or juice. That means you could

replace a fifth of a full bottle of 40% ABV liquor with no- or lowABV ingredients, and it will freeze only if kept at -10°F (-23.5°C)

or colder. This is why freezer door cocktails don’t always use the same ratios as conventional cocktails,” shared J.M.

Even knowing all that, it can be a struggle to properly determine

your favorite drink, especially

knowing it’s made exactly the

way you want it. The second is when you entertain. I love having people over, but I hate being a bartender. I want to socialize, not serve drinks. Having a variety of batched cocktails ready for peo-

ple to pour for themselves means I can focus on the guests, not keeping their glasses full,” said J.M.

As they say, everything in moderation — ceremony included.

measurements for high and low ABVs, especially because many

If your freezer is on the bottom of your fridge and top loading

led to some creative solutions on J.M.’s part, like using cranberry

You’re going to have to come up with your own fun little name for

cocktails rely on low-ABV liquids to cut the bite of alcohol. This concentrate instead of cranberry juice in a cosmopolitan and in-

stant espresso powder instead of a pulled shot of espresso in an espresso martini.

38 FREEZER DOOR COCKTAILS

instead of a door on the side, then we don’t know what to tell you. cocktails you keep in your freezer. @jm_hirsch

F L I P F O R F R E E Z E R D O O R C O C K TA I L R E C I P E S

39

F

REEZER DOOR

C O C K TA I L R E C I P E S

BY J . M . H I R S C H 40 RECIPES

LEMON DROP The classic lemon drop is a sweet-and-sour crowd pleaser perfect

for a freezer door overhaul. Many people credit the original recipe to Norman Jay Hobday, a San Francisco bar owner from the 1970s,

but it likely is based on the crusta, a drink that dates back more than 100 years before that. Traditionally, it’s vodka, equal parts lemon juice and sugar, plus a bit of orange liqueur. Here, we tamp

down the lemon juice and sugar, both of which can make the cock-

tail susceptible to freezing. To compensate, we add a few ounces of limoncello, a sweet-and-sour Italian liqueur.

Starting with a full bottle? Pour off 13 ounces (390 mL).

Makes five to seven cocktails Ingredients

12 ounces (360 mL) vodka

4 ½ ounces (135 mL) orange liqueur 3 ounces (90 mL) limoncello

1 ½ ounces (45 mL) lemon juice 1 ½ ounces (45 mL) water

1 ½ ounces (45 mL) agave or simple syrup Lemon zest strips, to serve Instructions 1.

In a 750-milliliter bottle, combine the vodka, orange

2.

Cap the bottle securely, then shake to mix.

3.

4.

liqueur, limoncello, lemon juice, water and syrup.

Store in the freezer.

To serve, pour into a cocktail glass and add a lemon zest strip.

41

ESPRESSO MARTINI This one is for when you want to raid the freezer door at midnight!

Creating a freezer door version of Dick Bradsell’s classic espresso martini required a fair bit of tinkering. Using freshly brewed

espresso — as is traditional — wasn’t an option. Adding enough espresso for the finished cocktail to taste rich and bold added too much water, which froze. The solution was instant espresso powder, which adds tons of flavor and no water. It also gives the cock-

tail a pleasant viscosity that mirrors the frothiness you get from shaking. To account for the dilution that occurs during shaking

with ice, a bit of water is needed, but not nearly as much as with

freshly brewed espresso. Be sure to use instant espresso powder, often sold near the baking ingredients, not espresso grounds, which won’t dissolve.

Starting with a full bottle? Pour off 10 ounces (300 mL).

Makes five to seven cocktails Ingredients

15 ounces (450 mL) vodka

9 ounces (270 mL) Kahlúa

3 ½ tablespoons (20 g) instant espresso powder 1 ounce (30 mL) water Ice cubes, to serve Instructions 1.

2.

3.

4.

42 RECIPES

In a 750-milliliter bottle, combine the vodka, Kahlúa, espresso powder and water.

Cap the bottle securely, then shake very well to mix.

Store in the freezer.

To serve, pour into a rocks glass with one large ice cube.

YOUR AD HERE In the next issue.

Email info@theatlanticcurrent.com for ad space

B U I LD YO U R

B AR CART With Anni e Bl ak e

44 GEAR

A

solid bar cart setup at home makes for solid cocktails at home.

With a few simple tools, you can elevate the ritual of making a cocktail — whether for a drink to be sipped on while you relax, or a drink to be

the talk of the dinner party. Admittedly, what we know about professional cocktails could fit in a kitschy souvenir shot glass, so we brought in the big

guns. Annie Blake, the EVP of sales at Cocktail Kingdom, is a friend and, also, a wealth of knowledge on the making of a great cocktail. She compiled a list of tools for any great home bartender and the spirits she would

select if she were forced to build a bar cart from scratch. Read on to see what she considers her must haves on a bar cart.

45

Must Haves Cocktail Kingdom Essential Cocktail Set: This set is a great place

to start when building out a bar cart. All items can also be purchased individually. The set consists of a jigger, shaker, strainer, mixing glass and bar-

spoon.

Jigger:

Jiggers aren’t just for cost savings. Using a jigger, particularly when making

cocktails with more than one liquor/liqueur, will ensure drinks are properly balanced.

Shaker:

For shaken drinks the goal is to emulsify the ingredients while achieving

proper temperature and dilution. Koriko Weighted Shaking Tins are ubiqui-

tous in cocktail bars for that reason. The shape allows the ice to crack while quickly moving the liquid back and forth.

Strainer:

The Koriko Hawthorne Strainer has a super tight coil and a gate that closes to pour one or two drinks at the same time. You never want to dump “dirty

ice” into a fresh drink. Ice that has been shaken will over dilute your cocktail — unless you have extremely thirsty guests — and no one wants ice floating on top of their drink.

Mixing Glass:

Cocktails with clear ingredients (no juice, cream, purees, etc.) should be stirred in a mixing glass. A martini, Manhattan and old fashioned are all stirred cocktails. This will allow proper temperature and dilution without serving a cloudy spirit. Your old fashioned should be crystal clear.

Barspoon:

While you could stir your cocktails with a butter knife, that’s no fun. Cocktails are about ceremony as much as they are about proper balance. Get a nice barspoon and stir like a professional.

$113.14 cocktailkingdom.com 46 GEAR

PHOTO COURTESY OF COCKTAIL KINGDOM

47

Not Must Haves (But Still Fun to Have) Coco/Fine Strainer: A fine strainer like the Cocktail King-

Ice Trays: Ice is essential for proper dilution but can also ele-

Usagi Cobbler Shaker. It’s an extra step to ensure your cocktails

2”x2” cube is a must. Less surface area means your cocktails will

dom Coco Strainer is perfect for egg white cocktails, or if using an are perfectly strained of any egg white, mint leaf, etc.

Muddler: Many commercial muddlers have metal prongs that

act to only bring out the bitterness in ingredients like mint or ba-

sil. You can either give these items a good smack, or let the bad ass muddler do it for you.

Cocktail Picks: If you’re taking the time to craft cocktails at

home, it’s worth it to garnish them professionally.

Bitters Bottle: Bitters are the salt and pepper of cocktails. Like

vate presentation. We have a number of ice mold options, but a

dilute less quickly. It also looks cool. If you like a highball, the Col-

lins Ice Tray is also a nice touch. Shaking/stirring with the 1.25”

cubes is also a great way to ensure you get the correct amount of dilution.

Glassware: The correct glass for a cocktail elevates the pre-

sentation tremendously. Personally, I love the Beatrice Coupe for

shaken up drinks, the Nick and Nora for stirred up drinks, and the

Danuta Double Rocks Glass for drinks over a 2”x2” cube. These are dishwasher safe.

salt and pepper, we tend to use a little and have them on our home bars forever. A beat-up bottle of Angostura is pretty unappeal-

ing. Decanting into a bitters bottle ensures accurate dashing and is much prettier on the eyes.

48 GEAR

PHOTO COURTESY OF COCKTAIL KINGDOM

Spirits Gin

I find a lot of people think they don’t like gin. Try Hendrick’s,

Whiskey

forward versus London Dry gin, which has that Christmas tree ju-

Irish, Japanese, etc. all have such different profiles. That said,

Nolet’s or Fords. They are way more cucumber, citrus and floral

niper forward flavor. If you like a London Dry, Plymouth is a good choice.

Vodka

Vodka doesn’t bring that much to the party, but when you’re mak-

ing an espresso martini or a salty dog it’s a must have. Ketel One

It’s very hard to pick a whiskey because bourbon, rye, scotch, on this “desert island” seven spirit challenge I’d pick a bourbon.

Old Forester 86 is extremely versatile and will nail an old fash-

ioned and a whiskey sour (New York sour is my favorite variation).

You can also make a Manhattan with it, though it’s not the classic preparation. Evan Williams is another good choice.

and Grey Goose are both great. Wodka is a terrific budget-friendly

Tequila

don’t bargain hunt too much, every choice is just fine.

tion. Arette Blanco uses only blue agave and is additive-free, as is

option. Vodka is intended to be colorless and flavorless so if you

Rum

Like rum, some tequilas have color and flavor added post distillaTapatio Blanco (less budget friendly).

Rum is my favorite spirit and gets a bit of a bad rap because there

Modifiers

countries like Barbados and Jamaica, who take their rum very se-

honorable mentions are Licor 43, Mandarine Napoleon (or Triple

are few laws governing the rum category, with the exception of

riously. Plantation Original Dark is a very versatile rum. It’s not

expensive and can work in almost any tropical cocktail, as well as a classic daiquiri.

Modifiers will take you from mixed drinks to great cocktails. My

Sec), and Tempus Fugit Crème de Banane. I’d also always have

simple or demerara syrup on hand, get a bottle of Angostura Bitters and Orgeat Syrup (so long as there are no nut allergies).

49

X I M

G IN

IT With Juicy Cocktail Bar in West Palm Beach Worth the Squeeze

P U

BY DAVID ROLLAND

50 BAR PROFILE

PHOTOS BY ANNA MUCCI

S

ince opening in November 2023, the team behind Juicy Cocktail Bar hasn’t hidden from their limited space, proudly describing

their establishment as

“a 22-seat hole-in-the-wall” and a

“compact cocktail heaven.” A block off Clematis Street and right next door to its “sort of” sister estab-

lishment, Tropical BBQ Market, Juicy is proof that size doesn’t always matter.

What matters to co-owners Jason Lakow and Rick Mace, are the

ingredients. Jason said, “We view cocktails through a fruit-forward lens. We celebrate the bounty of

South Florida fruit and introduce our clients to the amazing fruits,

plants and spices that we can cul-

tivate right here.” But don’t worry, there’s no need to brace yourself for intensely fruity, sweet drinks

perched with little paper umbrellas. “A perfect example on the

menu right now is The Come Up, which is basically a Sazerac with passion fruit,” Jason said.

“Sometimes drink creation comes very easily,” Jason said. “Other times there is a lot of research

and development involved like the

Guava Pastelito, which is a clarified Milk Punch with Thai Tea, and kind of tastes a lot like the classic Cuban pastry.”

51

The current permanent cocktail

menu features close to 20 original

creations, but they’re not resting on their creative laurels. “During the

summer, we will work on distilling

fruits to make new flavors. That’s a

big one on our list. Especially when it comes to sharp flavors or tastes like being able to remove the heat from a spicy pepper so we can just taste

true habanero. That would be a cool margarita idea,” Jason said.

Right now, their focus is on establishing best practices while managing a very seasonal menu. Fruit can

be finicky, but they’re working on

expanding and rotating the menu so

that they always have their best fruit forward.

Manager Josh Newcombe has a few

recommendations for Juicy newbies unsure of where to start. “There are

TACOPROFILE GUIDE 52 BAR

During the summer, we will work on distilling fruits to make new flavors. That’s a big one on our list.

53

absolutely two pretty uncontested bestsellers, the Guava Pastelito and the

Tony’s Masala Margarita. Besides the obvious fact that they are both delicious, I think the sweet potato, turmeric and cara cara oranges in the margarita

intrigues people. Everyone loves a good margarita, and we tried to stay true to the classically refreshing citrus aspects of a traditional margarita while giving people a new take with some interesting flavors. I’d highly recommend starting with this one as it has quickly become one of our flagship cocktails, and,

beyond that, I think it perfectly captures the essence of what we are striving to accomplish,” Josh said.

Josh also said not to sleep on their food menu. “Our menu is small and some-

times easy to breeze past, but I have personally eaten enough smoked brisket quesadillas to say, with confidence, that it is a must try.” If you’re not con-

vinced, remember that Juicy comes from the minds that brought you Tropical Smokehouse.

54 BAR PROFILE

I

d a h The origin of Juicy was a love affair, not only the love

between Jason and his wife, Sandra, but also their mu-

tual love for fresh fruit. “Falling in love with fruit is like falling in love with wine. Everyone has their ‘epiphany fruit’ just like a glass of wine and it’s always the same reaction: “I had no idea things could taste like that,” said Jason.

“Sandra is from Seattle, so obviously no tropical

fruit there. She has always been an avid gardener.

I grew up here and my father, who loves plants,

used to tell her that nothing grows in Florida but

peppers. When we moved back to Florida in 2014, she started proving my father wrong fast and

quick. We grow papayas, mulberries, elderberries, ginger, bananas, dragon fruit, blackberries, blueberries, monstera fruit, and Barbados cherry.”

Expect all of them in a cocktail at Juicy soon.

202 S. Olive Ave., West Palm Beach juicywpb.com

@juicycocktailswpb

no 56 BAR PROFILE

ide

a

things

could

e t s ta

like tha

t.

57

On the Wagon With Adaptogens

Zero-Proof and Highly Intoxicating Alcohol Alternatives People just don’t drink like they used to. There must be something in the air — or in the booze.

Whether you’re sober curious, California sober, or you claim any other moniker, you may be realizing, like many others,

that alcohol is sure catching up to you. Regardless of what label you claim, or don’t claim, we went on the hunt for what was

out there besides alcohol. Of course, you could drink juice, or

soda, or kombucha, or any other beverage, but where’s the fun in doing what’s expected?

We found a few companies that market their drinks as alcohol alternatives, and we decided to test them out to get the scoop

on going straight. The common thread is that they each contain adaptogens, which are plants and mushrooms that are used

medicinally to aid in physiologic homeostasis — typically stress relief. We’re not doctors, but that sounds a little different than what alcohol does to the brain. Of course, no alcohol alterna-

tive can perfectly mimic the buzz or taste that comes with alcohol. We kept an open mind in trying these by thinking of them

more as better-for-you alternatives to drinking alcohol that are a little snazzier than a club soda and lime.

These beverages can, of course, be enjoyed any time — con-

sidering their ABV is 0% — but one of the most satisfying parts of any cocktail is the ceremony of it. With that in mind, we dreamt up some scenarios in which we think the imbibing

should take place for optimal enjoyment and preservation of ceremony.

58 ALCOHOL ALTERNATIVES

Curious Elixirs Curious Elixirs has nailed the branding on making a cocktail — excuse us — a mocktail into an experience. Not only do they urge you to “use fancypants glassware” and “garnish with abandon,” they have curated their seven elixirs to

mimic classic cocktails right down to how they recommend

serving them. They are ready to pour straight from the bottle (after a gentle mixing) and each has its own instructions for glassware, ice and garnishes depending on the cocktail it’s

functioning as. With seven different elixirs and one digestif,

there’s an option regardless of what your go-to cocktail order

is. Whether or not you’re limiting or abstaining from alcohol,

Curious Elixirs are just fun to partake in. Of course, branding isn’t everything and outside the branding are the benefits.

The herbs and adaptogens (along with organic fruit) vary between each elixir and can reduce inflammation, ease stress

and balance hormones. All the elixirs are made with organic ingredients, without refined sugar, preservatives, sulfates or fillers, and are caffeine and gluten free.

We liked Curious No. 1, the Pomegranate Negroni Sbagliato,

though it was missing the typical bite of alcohol. So, whether that’s a downside depends on your perspective. Curious No. 2, the Spicy Pineapple Ginger Margarita, was our favorite.

We’re suckers for a spicy marg. Curious recommends a salt

rim, but we’d be remiss if we didn’t suggest chili salt instead. @curiouselixers

Occasion

PHOTOS BY TRACIE DAVIS

We imagine Curious Elixirs would be perfect for a dinner party. The combination of ambient lighting, the nice dishes that you had to dust off, and the glass bottle of Curious on the table is sure to impress friends, colleagues, or a new beau. Regardless of what’s on the menu — and whether or not you actually did order it off a take-out menu — Curious has a perfect pairing. You can go for No. 5, the

Smoked Chocolate Cherry Old Fashioned; No. 7, a French 77 riff with ‘champagne,’ elderflower, jasmine and lavender; No. 4, a Blood Orange Spritz, or whichever Elixir you feel would most complement a meal not worth forgetting.

59

On the Wagon

PHOTOS COURTESY OF GHIA

Ghia

This company was founded with the inspiration of Mediter-

In our exploration of zero-proof herbal drinks, we decided

night. Ghia created a zero-proof apéritif to inspire the bright

mocktails using the apéritifs and taking out any guesswork.

ranean summers and sipping limoncello long into a balmy and lively feelings of the drink’s tradition without any of

the snooze from the booze. The Ghia Original Apéritif, and the more recent Berry Apéritif, are made with herbs and

to try the Le Spritz by Ghia. They are canned, pre-mixed

The four varieties are Ghia Soda, Ghia Ginger, Lime & Salt, and Sumac & Chili.

botanicals like elderflower, gentian root, cardamom, ginger

@drinkghia

you just drank 8 ounces of sugar in a bottle labeled “juice.”

Occasion

the central nervous system, rather than adaptogens, but we

of apéritifs and aperitivos, a specific drink for before a meal,

and much more, to leave you feeling invigorated. Not like

Ghia technically uses nervines, which are herbs that affect won’t tell if you don’t. The apéritifs can be enjoyed sipped slowly on the rocks or with bubbles as a spritz. They also

have dozens of recipes for “cocktails” such as a Berry Hot

Toddy, a Ghia Colada, and even more original Ghia creations, on their website.

60 ALCOHOL ALTERNATIVES

Because Ghia is inspired by the French and Italian culture

we’re leaning into that and suggesting you pair Ghia with a

big blanket, a stretch of grass — or sand — and a charcuterie board appetizer to nibble while you sip. Olives, cheese,

meats and crackers are a necessary pairing with a Le Spritz in a coupe glass.

61

On the Wagon

PHOTOS COURTESY OF HIYO

Hiyo

This social tonic is a sparkling, canned alcohol alternative

Hiyo comes in four flavors: peach mango, watermelon lime,

backyard barbeque under the palms or in a cooler for a boat

cent of soda alternatives like Olipop with the carbonation and

that will look completely inconspicuous in your hand at a

day on the inlet. Hiyo is made with organic ingredients that create “flavors so delicious that you crave them, not chase

them,” as they say. The medicinal ingredients include herbs

like ashwagandha, lion’s mane, l-theanine, ginger and more,

blackberry lemon and strawberry guava. They were reminis-

fruity flavors — just with added mental benefits. Each can has 30 calories and only five grams of sugar, which is definitely less than your favorite cocktail.

that come together to create a mood-elevating and stress-re-

@drinkhiyo

consider alcohol a social lubricant and source of liquid cour-

Occasion

lieving feeling that Hiyo refers to as “the float.” Many people age, and Hiyo was created to tap into those same feelings by using ingredients that are good for your brain. Now, at first, we thought it sounded a little woo-woo, but “float” is really

just a word that incites feelings of lightness. And couldn’t we all use the lightening of a load?

62 ALCOHOL ALTERNATIVES

Pour Hiyo into your insulated cup over ice and sip while

lounging on a pool float or between turns on the wakeboard.

A nice cold drink is necessary to cut the heat, and Hiyo will

keep you balanced, rather than dehydrating you the way alcohol would. The fruity flavors pair nicely with sunshine and a subtle note of sunscreen in the air. Cheers!

We showed you how to Drink Civilized Now let us show you how to Eat Social

Visit us at our Jupiter or West Palm Beach locations. Eat Social kitchen only in Jupiter, learn more at www.civilsocietybrewing.com

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