Boisdale Life Magazine (Issue 18) - Flipbook - Page 59
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COCKTAI LS WITH ALICE LASCELLES
column about non-alcoholic
cocktails for Boisdale Life? A
publication I’ve always associated
with red-blooded, whisky-fuelled
hedonism? Well, times, as you’re
no doubt grimly aware, are a-changing. Around
one-fifth of the UK population profess to be
teetotal. And even those of us who enjoy a dram
or two are coming round to the idea that the
odd bout of temperance isn’t such a bad thing.
It was once assumed that anyone who didn’t
drink must have the taste of an eight-year-old.
Non-alcoholic options were confined to sweet
fizzy drinks, cordials, and juices. Bad for teeth,
worse for morale. There are only so many pints
of lime and soda a grown-up can drink.
But in the last few years the outlook has
improved and the market is full of drinks for the
adult palate. The choice of beers is particularly
good: My favourites include Big Drop, Lucky
Saint, Clausthaler Dry Hopped Lager, and
anything from Athletic Brewing in the US.
For cocktails, the key is bitterness. A little
bite gives a drink the structure and complexity
often missing in zero-ABV recipes. Products
that deliver really well are Aecorn Bitter – a
Campari-like aperitif flavoured with grapefruit,
orange, and bay – and Everleaf, a botanical
cordial with vetiver, orange blossom, and
gentian, for drinking with tonic or soda.
For this issue’s cocktail I’m using Aecorn
Bitter – and the vermouth-like Aecorn Aromatic
– to create a twist on one of my favourite
aperitivos, the bitter-sweet Negroni Sbagliato.
Literally a “bungled Negroni”, it was invented
at Bar Basso in Milan, when a bartender mixed
a Negroni with prosecco instead of gin. It’s a
drink born of a cock-up, so why not substitute
a bit more? In place of the prosecco, I’ve used
sparkling cold-pressed Jasmine tea from Saicho,
who also make sparkling Darjeeling and Hojicha
teas with all the provenance of fine wine.
You might also like to mix 50ml of Everleaf
with 100ml Saicho Darjeeling. Serve over ice,
with a slice.
For a Negroni Sbagliato proper, just mix 25ml
Campari and 25ml Rosso Vermouth, over ice,
top with 100ml prosecco, stir, and garnish with
a slice of citrus.
Non-alcoholic cock tails need no longer be plain
or laden with sugar. A new generation
of aromatics and botanicals
is taking “dr y days” up a notch
SIN-FREE NEGRONI SBAGLIATO
• 25ml Aecorn Bitter
• 25ml Aecorn Aromatic
• 100ml chilled Saicho Sparkling Jasmine Tea
• slice of orange or pink grapefruit to garnish
Mix and serve in a large wine or rocks glass, over lots of ice.