As you may have seen, Michael and I are decreasing our alcohol intake. Michael has become a teetotaler (in all the best meanings!). Me? With two drinks a week, I'm about 15% of the current guidance. Still, we enjoy our drinks! What to do, what to do?
We’re putting out mouths where are mouths are, with non-alcoholic recipes. By sampling a bunch of non-alcoholic beers and also beginning to brew our own delights. Where “brew” is more related to tea than to beer.
You can skip down to recipes here, yet we hope you’ll enjoy a few facts that describe our whys and wherefore first.
The guidance on alcohol consumption has been changing over the last few years. In the US the National Institute on Alcohol Abuse and Alcoholism explains many of the potential harms and issues. Meanwhile, the World Health Organization notes “there is no safe amount that does not affect health” and even “risks start with the first drop.”
We’ve included many helpful links below (as we always do – saving you the time of look up!)
As for ourselves: yes. Michael has internalized these. Meanwhile, I’m hanging onto the side of fence. We discuss this in our vLog and provide lots of the research referred to there, here.
So, what does our side of the fence look like? To me, it’s a little bleak. Not because I miss out on socializing – that still happens, no worries. Not because of social lubricant – I never used drinks for that anyway. Then why? I happen to like the taste. The flavors. They’re a big pleasure to me!
And this has been the inspiration to experiment with recipes. The very first inspiration was actually in a bar, believe it or not. Indeed, I highly recommend Pavillon de Verre in Copenhagen. Their mixes, all bespoke (mixed on the spot, according to mood and serendipity), whether alcoholic or not, are a glass of delight.
When I first visited, I was struck by the excellent collection of rye whisky, something that’s a bit hard to come by in Sweden (my current home away from home). The very friendly bar back started describing why they have the collection – for their bespoke cocktails. I was in! She confirmed I was interested in starting with rye, asked me how I was feeling and my reactions to the rain. “You into it, or wishing the sun might come out?” For example. Based on the answers, she pulled out bottles, bulbs, beakers, and shakers. It was spot on. My companion, who can’t drink due to alcohol intolerance typical to many Asians, was super intrigued. Our new friend, the bartender, offered to make another. “Oh, no. I can’t drink. Sorry!” “Not to worry – we do non-alcoholic too.”
While mixing up the new brew, I asked how they did that and she explained how the owner and the senior bar staff basically made complex tisanes using giant pressure cookers. What's a tisane? It's basically any boiled spices, herbs, fruits and so on. (1) At Pavillon de Verre, when they felt like they got a good taste, and could make it consistently, they even bottled it, point out a row on the shelf. You guessed it. Another sale. To me!
Naturally this got me thinking. I read up a bit on what appeared the most easy targets: aperitifs. A bitter tisane should be easy to figure out, right? Reverse engineering based on a couple tastes and some research led to the these below.
I hope you’ll experiment, and even share your ideas with us. After all, there’s more than one way to be Breaking Impossible!
Light & Fruity | Dark & Sultry |
7 cups water/56oz 1/4 cup Rooibos tealeaves 1/8 cup star anise seed pinch (about 5 peppercorns) I inch stick cinnamon 1 whole lemon I pinch salt 5 chunks Trader Joes Candied Ginger | 7 cups water/56oz 1/2 cup Rooibos tealeaves 1/4 cup star anise seed 1/8 cup peppercorns 2inch stick cinnamon I whole grapefruit I pinch salt 5 chunks Trader Joes Candied Ginger |
Boil all the above (for about 15 mins) Steep for 3 hours | Boil all the above (for about 15 mins) Steep for 3 hours |
Strain thru fine (tea) sieve, bottle Overall reduces to about 32oz | Strain thru fine (tea) sieve, bottle Overall reduces to about 32oz |
Make no mistake, "Light & Fruity" is relative. It's still very much a bitter, aperitif-style. As you can see, there is a darker color to the "Dark & Sultry," and it does have a richer flavor. The grapefruit adds to the bitterness, but I find it's pretty well balanced nevertheless.
Service? I typically add one shot (2 oz; yes, we're generous in our pours) to a tall glass of tonic or sparkling water for a spritz-style swig. I'm not generally a fan of spritzes, but this one is not bad. And if it helps beat the ABVs through good flavor, I'm in!
(1)What's a Tisane? If you read Poirot mysteries, you might already know. He famously sips on his own recipe.
Tisane: an infusion (as of dried herbs) used as a beverage or for medicinal effects. They're often called "teas." However, "um, actually" tea is both the plant and the beverage. So, simply put, anything you're brewing with not-tea is a tisane.
Even more from a better tea person than myself! The Tea Initiative: "Drink your herbs. Une Tisane, Miss Lemon"
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