Aromhuset Mocktail Recipe Book

Be it Dry January, health kicks or simply abstaining altogether, more drinkers than ever are turning to non-alcoholic drinks as part of a recent trend or ongoing abstinence from alcohol. New releases by bartenders, cocktail writers and foodies offer recipes from simple enough for home bartending up to complex beverages that would find their place on any leather cocktail menu.

Published in 2021, this insider book features prominent bartender names and is filled with advice to “think like a bartender.” Bainbridge encourages his readers to approach non-alcoholic cocktails similarly to their alcoholic counterparts; labor-intensive recipes (such as the deconstructed N/A Pimm’s) make this point evident. Drinks tend towards savory acidic and tart flavor profiles using homemade syrups as well as premium ingredients like soy sauce, kombucha vinegar, sous vide technology, cordials and consommes for added creativity and originality.

Mindful drinking advocate Derek Brown created this 2022 release to demonstrate that non-alcoholic cocktails can be just as sophisticated as their boozier counterparts. Recipes range from straightforward spritzers and martinis, through large-batch punches made without alcohol, all the way back to Orgeat Lemonade and Griscom Coolers created during temperance laws; plus an old temperance recipe called Kitten Whiskers that employs grenadine for extra spice!