These tips will help make them shine.
3: The Future of Processed Foods
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Nowadays, drink options are starting to feel the same way.
For Saladino, thats the key: A non-alcoholic beverage that is a choice, not the exception.
It makes for better hospitality when everyone feels welcome and cared for, she says.
Choose a base
You have to start somewhere, right?
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Its so tempting to make an all about that base joke here, but I wont.
But I am thinking about it.
What you should think about is your main flavor profile.
Do you wantsomething floral or fruity?
Or maybe,something herbal?
Or maybe you want something creamy to mimic the flavors of eggnog (Ill reserve my judgement).
Imagine your cocktail like a souptwo very different concepts, but stay with me.
This is how I want you to think about your beverages, too.
If youre starting with a soda, something with warm baking spices will elevate the tang of cola.
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As you build, youll want the ratio to be 1 part mixer to 2 parts base.
(So, for example, 1 ounce of juice/cucumber water/soda to 2 ounces of NA spirit.)
The crouton of your non-alcoholic cocktail, if you will.
However, my go-to issparkling water.
Another option is a kombucha, which, because of thefermentation, is already bubbly.
Plus, it has a stronger flavor profile than a flavored seltzer, if thats what youre after.
Theprobioticsare just a bonus.
The sparkle should be about 1 part, or to top off the drink in the glass.
This will also create an extra-special celebratory moment.
you’re free to let guests pick their own, or create a theme.
If youre doing something more savory, try an olive (pitted, yo!)
Its also super fun to do the opposite, and juxtapose a super savory garnish on a sweeter drink.
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