Julian Cox is the Executive Director of Beverages for a restaurant group that includes LA's Rivera, Playa, Sotto, Picca, and MessHall, opening in Los Feliz this summer. We appreciate his philosophy on beverages both alcoholic and non, so we asked him to share some tips with our readers:
For a non-alcoholic cocktail, the trick is to make it fun, use great garnishes, make it balanced and not too sweet, and always use the freshest ingredients. As long as you're having fun, that's the key.
You don't want tons of sugar. This simple template will give you a good beginning balance: Mix 1 ounce lime or lemon juice + 3/4 ounce fresh simple syrup. Pour it into Collins glass or shake and strain it first, which will give it more body. Top with club soda for effervescence.
I give my bartenders guidelines, but for non-alcoholic cocktails I let them go wild, to be totally creative. You can do the same at home, using ingredients in your refrigerator. For example, to the basic template you could add:
• Muddled strawberries. Strawberries and grapefruit are a great combination, so you could substitute grapefruit juice for the lime/lemon juice.
• Pineapple juice. Add 2 ounces of pineapple juice and garnish with a pineapple leaf and mint.
• Muddled red bell pepper. This is unusual and really good.
• Watermelon and mint. Dust with cayenne pepper to garnish. Great on a hot summer day.
• Cucumber and mint. These garnishes are always refreshing.
Bitters are great for flavor and digestion. However, most bitters have a small amount of alcohol in them. You won't get drunk, but make sure you or your guests are okay with this before using bitters.
Citrus peel can also brighten a drink and make it sophisticated. Use a citrus peeler to peel the skin off a lemon, orange, or grapefruit. With the pith facing up, squeeze the peel over the glass to spray the citrus oils on top of the drink.
You don't need special equipment to make non-alcoholic cocktails at home, but basic bar tools like a jigger for measuring, a shaker, a strainer, and cocktail glasses for serving can make your drinks feel special.
(Images: Nora Maynard; Steve Julian)