The beautiful thing about shrubs is that there are only two rules: something sweet and something acidic. And although the beets maybe seem like an odd or unnecessary addition, they actually keep the sweetness in check with a welcome earthiness.
Julie Reiner sees the value in drinking tequila straight. If you want to have your cake and eat it too, pair your bottle with her recipe for Sangrita, a tomato-based citrus concoction that can be enjoyed on the side.
For the cocktail lover on hiatus, The Waiting Room offers a sophisticated mocktail inspired by the soda fountain. Pineapple gomme syrup delivers a silky mouthfeel similar to that of booze, and acid phosphate provides all the acidic punch of citrus with none of the sugar.
Swap that tired vodka-cranberry combo for a refreshing glass of this fizzy pomegranate mocktail instead.
The hangover-smashing Black Magic cocktail combines beet juice with activated charcoal—the latest detox trend that claims to help dispel unwanted toxins. Don't be turned off by the jet-black hue, the charcoal itself is tasteless.
Swearing off the sauce for a while? This surprising mocktail mimics the herbal quality of a Gin & Tonic minus the booze, with help from a simple syrup made with juniper berries, lemon peel and loose black tea.
Learn how to make this easy syrup for all your cocktailing needs.
This easy-to-make peppermint syrup is a versatile base for spring entertaining.
Kids and teetotalers alike love the non-alcoholic Shirley Temple cocktail. Believe to have been originated in 1930s Hollywood, the name comes from the iconic former child star. These days, it's a staple cocktails for children. Not into the sober life? Just add vodka or rum to booze up this classic.