Non-alcoholic tipples for those getting into the holiday spirit sans booze

STORY: Lia Picard
PHOTOS: Erik Meadows

Tis the season to be jolly! For some people, that means tilting back a couple glasses of spiked eggnog at a holiday party, but for others, that isn’t an option. The holidays can be a particularly tough time for those abstaining from alcohol, whether one is going through a pregnancy or cutting back for health reasons. Even those who like to imbibe can sip something refreshing and spirit-free at winter festivities.

To create the perfect spirit-free cocktails for the holiday season, we consulted with Chris Amato, assistant general manager of Donetto on the Westside. The eatery is part of The Indigo Road Restaurant Group, whose founder, Steve Palmer, has been sober for 15 years. So at Donetto, spirit-free cocktails are personal, and their creation is taken seriously. Spirit-free drinks have gained popularity, Amato says, because of “the rise of awareness of substance abuse in the hospitality industry— and the unfortunate reality and consequences of such—over the last decade or so has really put pressure on every player in a restaurant to change his or her point of view. There may have been demand from consumers for more booze-free options, but I think the movement itself started from within our own community.”

To Amato, there’s more to a nonalcoholic drink than just omitting the booze. “Just as with a booze-filled beverage, balance is key,” he explains. “More often than not, the alcohol used may have added depth or complexity to the drink, so adjusting is really key. Finding balance in flavor profiles, just like when cooking, will produce the best spirit-free drinks.”

Here, Amato shares three festive, spirit-free cocktails to serve this holiday season.

1. RASPBERRY CORDIAL
Serves 1
.75 oz. Lemon juice
.75 oz. Raspberry syrup
.75 oz. Mint syrup (recipe below)
6 oz. Ginger beer

Shake first three ingredients together and strain into a collins glass filled with ice. Top with ginger beer.

MINT SYRUP
1 c. Water
1 c. Sugar
1 c. Mint leaves

Combine water, sugar and mint in a saucepan. Bring to a boil and stir until sugar dissolves. Simmer for one minute. Remove from heat and let syrup steep for 30 minutes. Pour syrup into a glass jar through a mesh strainer, let cool.

2. CRANBERRY-ROSEMARY LIMONATA
Serves 1
1.5 oz. Cranberry syrup (recipe below)
4 oz. Rosemary limonata (recipe below)
2 oz. Club soda
Rosemary sprig for garnish

Shake cranberry syrup and rosemary limonata, strain over ice-filled highball glass. Garnish with rosemary sprig.

CRANBERRY SYRUP
1 c. Sugar
1 c. Water
2 c. Chopped cranberries

Combine ingredients in a saucepan over low heat. Simmer for 20 minutes, or until cranberries are softened. Strain through a mesh strainer into a jar and cool.

ROSEMARY LIMONATA
4 c. Water
1 c. Lemon juice
1 c. Sugar
1 c. Rosemary sprigs

Combine ingredients in saucepan over medium-high heat. Gently boil for 5 minutes. Remove from heat and steep for 1 hour. Strain through mesh strainer into jar and cool.

3. CINNAMON GRAPEFRUIT SODA
Serves 1
1.5 oz. “Don’s Mix” (recipe below)
.5 oz. Lime juice
.5 oz. Grenadine
6 oz. Tonic
1 Cinnamon stick

Shake, strain over ice in a collins glass filled with ice and top with tonic. Garnish with a cinnamon stick.

DON’S MIX
3/4 c. Brown sugar
1/4 c. Sugar
1 c. Water
1 tsp. Cinnamon

Combine ingredients in a saucepan set over high heat. Bring to a boil and stir until sugar dissolves. Simmer for 5 minutes. Transfer to a glass jar and let cool.

Donetto
976 Brady Ave.
N.W., 30318
404.445.6867
donettoatlanta.com