As I sat down at my computer to write this, snow had just begun falling here in St. Louis. There are carols playing on the stereo, and candles are lit in the fireplace. All in all, it’s a great setting to begin heading down the chimney — thinking about what to recommend to fellow gift-givers and hosts this year.

I’ve already come across a half-dozen articles about “What sommeliers are drinking and gifting this season,” and they all have a broad range of delicious wines or spirits for making the holiday lights twinkle, at least in the partaker’s eyes. And I still stand by the recommendations I made last year — gorgeous Wines to Give and Bubbles for the New Year.

This year, though, I took a different turn when heading down the path of gift giving and imbibing.

A close family friend is on some medication that does not allow her to partake of alcohol this festive season. If you're not drinking, for whatever reason, that choice is often difficult to navigate when out at dinner or at work gatherings and holiday parties.

That is starting to change, though, as more places recognize that they need to be hospitable to everyone who comes in, not just those looking to spend serious money on their booze choices. Many of my incredibly talented peers in the beverage business — be they bartenders, sommeliers, or restaurant owners — have spent considerable mental and menu space recently welcoming those guests who aren’t drinking alcohol. To this I say, “Bravo!”

In the Midwest, the number of bars highlighting Well-Being Brewery (an excellent St. Louis-based, non-alcoholic brewery) on their beer lists, as well as low- and no-proof drinks sections on their cocktail pages reflects the realization that folks may want to be in a great bar, having a great time, even if they’re not drinking.

SO, with that in mind, I’ve come up with some of my favorite gifts this year that are great for the tippler or the tee-totaler alike. Everyone should have a delicious drink in hand this year, and, regardless of the ABV, they should feel just as welcome to boast about its deliciousness, toast the season, and feel included in the festive celebrations.

How does one get started making mocktails if one isn’t even a talented bartender? Cocktails are tricky enough, and there is a huge amount of writing, cookbooks, cocktail websites, and google searches to power any sort of booze info you’re seeking out.

But how do you get started when you’re not using a known-spirit like whiskey or gin for the base?

Just like any good cocktail—or anything in the kitchen, really—the best way is to start with great ingredients. Seedlip was started by Ben Branson, whose family has been farming in the U.K. for over 300 years. As with most people who are not drinking alcohol, he was at a bar, ordered the non-alcoholic option, and was given a remarkably unpalatable concoction of sticky-sweet fruit juices that flat-out failed. Too sweet, didn’t go with the food, and wasn’t delicious at all. But it got him thinking that perhaps he wasn’t alone in what he wanted. So he went back to the farm and started tinkering and… Seedlip was born.

These non-alcoholic spirits are a great base for mocktails this season. There are currently three flavors available—Spice 94, Grove 42, and Garden 108. They can be purchased individually or in a 20cl trio pack, a great way to try them all and see what you like. Pour them over some tonic water or good quality soda for a simple option, or work up as elaborate a drink as you can imagine. You can certainly use them as a base for alcoholic cocktails, too; they are tasty any way you pour them. You can find them at many wine shops, on Amazon, or on their great online shop.

If you’re looking for a more familiar-tasting non-alcoholic syrup, because you’re missing a more-standard drink of choice, Giffard produces an excellent line of non-alcoholic syrups. Giffard is one of the best-known liqueur makers in France, and their fruit- and herb-liqueurs dot the pages of cocktail lists the world over.

On the hunt for an exceptional Cassis Noir, an amazing Wild Elderflower Liqueur, or an actually extraordinary Blue Curacao for your cocktail obsession? Giffard’s got it, and probably nearly any other flavor you could want. And best of all, they only use real fruits, herbs, and natural sugars, so there’s no chemical flavors like in so many mass-market options out there.

Like Giffard’s alcohol-based liqueurs, their amazing lineup of non-alcoholic syrups is extensive and satisfying. I’m most excited about the Grenadine and the Aperitif. Grenadine is a fairly well-known staple behind the bar, but usually it comes in an overly-sweet and confectionary version — fine in your kiddie cocktail (7-up and grenadine), but not so suitable for anything with some cocktail street cred. The Giffard Grenadine feels much more like the old-school version, before fake sugars and food coloring. You can taste the fruit flavors and the balance of sweetness and acidity is perfect for really working into a serious drink.

The Aperitif is the perfect substitute if you’re looking to reduce (or remove) the ABV of a classic Negroni (Gin, Campari, and red Vermouth) or Boulevardier (same, but with Bourbon or Rye in place of the Gin). This is a non-alcoholic version of an Italian Aperitif, most familiar in the deep red-orange hues of Campari or Aperol. Instead of an Aperol Spritz, the much-maligned but delightfully delicious refresher made with Aperol and Prosecco, use the Giffard syrup and lemon-soda or tonic. To lower the alcohol of a Negroni, use this in place of the Campari. Or make something new that looks, and tastes, delicious.

The Giffard website lists over 50 varieties of non-alcoholic syrup. Ask your favorite wine-shop to get you a bottle and start mixing away. About $20/1L bottle.

In the purest historical sense, the definition of a cocktail is simple: spirits, sugar, water, and bitters. The specifics of those parts may change (scotch or gin, ice or soda, etc), but the theory remains the same.

Bitters are the spice box of the bartender and, as such, are an integral part of the home bar. If you check out your favorite mixologist at work, most likely they have a large contingent of little, tiny bottles sitting up on the bar near their work station, and you’ll see them adding a dash of this or a few splashes of that into their mixing tin.

Bitters are intensely concentrated tinctures of (usually) fruits, herbs, or spices, individually or in concert, dissolved into a spirit. The flavors are intense, and yes, usually bitter. But they are incredibly aromatic. They capture the essence of an entire lemon, orange, or chocolate mole in a single dash. As such, just a few drops can change the entire perception of a drink.

While the paper-wrapped bottle of Angostura is fairly ubiquitous, there are hundreds of variants of bitters out there. In my daily work, I represent 7 different bitters brands and well over 50 different flavors of bitters. And there are a dozen of me in every city with their own bag of magic potions.

So how do you choose what bitters to stock at home? As it turns out, I have just the solution (pun intended).

Stephan Berg and Alexander Hauck, two bartenders from Munich, started what has turned into an iconic bitters brand called The Bitter Truth back in 2006. While they started with just two flavors, they quickly realized that cocktailiers the world over were clamoring for more options. Their line expanded to over a dozen bitters, as well as several liqueurs and runs a broad range of flavors.

Instead of making you pick up full bottles of the whole array, however, they were also kind enough to put together a “Traveler’s Set,” a smart-looking tin with their five most popular flavors in small 20ml bottles. For the tippler on the go, or the home-bartender looking for an easy starter set, these are a great way to have a range of flavors to add to the mix. Plus, it’s the perfect size to slide into a stocking.

Yes, these do have alcohol in them, so it’s not booze-free, but they are powerfully flavorful, so usually a few dashes is all you need. They’ll kick up a cocktail, but they’re also great in club soda. Bitters in soda is a classic cure-all for stomach aches, too, since many bitters were originally developed by apothecaries to help digestive ailments. Great to help settle the tummy after a big, holiday meal!

One of the great differences between the drinks we make at home and the drinks we get in a bar is the ice. Most people don’t realize it, though, and can’t figure out why their drinks at home just aren’t the same. Once you start getting into ice, though, you’ll realize it is a total game-changer.

The larger the cube of ice, the slower the block will melt, and therefore the slower it will dilute your beverage. As a drink dilutes, the flavors wash out and get muted. If you’re drinking something because you love the flavor, you want to it to remain at that perfect balance for as long as possible.

Restaurants and bars across the country have been upping their ice game over the last decade or so. From fabulous (and expensive) ice makers like Kold-Draft and Hoshizaki to hand-carved blocks, to ice chefs, bartenders have learned that ice is the secret weapon.

You, too, can have great ice. It just takes a bit more planning than simply pushing the button on the door of your fridge. Fortunately, you can help your beverage-minded gift recipients plan ahead with very little fuss.

Silicone ice molds come in a variety of shapes and sizes, from spheres to cylinders to Death Stars (seriously). But the most common, and most useful, shape is a large cube.

Cocktail Kingdom (an online resource for barware of every stripe) has great options for you. I’m a fan of the 2-inch cube. It fits perfectly into a rocks glass, melts incredibly slowly, and looks fabulous surrounded by a healthy pour of my favorite scotch, but come summer, these blocks will also be amazing in an iced tea on a sweltering day, since they’ll keep the pitcher frosty without watering down the flavor.

I’ve found the ice comes out best if you can use filtered water. If you’re feeling really driven, start with hot water, too, and the ice will freeze into clearer blocks. The heat slows down the freezing process allowing the impurities to settle out before the ice hardens. Fill up the silicone mold, slide it into your freezer, and the next time you’re itching for something in your glass, pop out a cube and pour your drink over it. You’ll be thrilled with how cool it looks, and even more so in how your drink tastes.

Aaron Sherman, Guest Columnist

Aaron began his professional life as a classical musician, but quickly discovered his passion for all things beverage.  Over the course of his career, Aaron has been fortunate to work in the restaurants of some of the midwest’s most accomplished chefs, including Curtis Duffy (Avenues, Grace), Sean Pharr (NoMI, Bristol), Stephanie Izard (Girl & the Goat), Ken Carter (Gather), Gerard Craft (Niche), and Ben Poremba (Elaia). Having been awarded his Diploma from the International Sommelier Guild (ISG) and the rank of Certified Sommelier for the Court of Master Sommeliers, Aaron was asked to be a faculty member for the ISG, where he conducted wine education classes in Chicago.  In June of 2016, Aaron was offered the opportunity to bring his restaurant experience to the sales side working with the exceptional portfolio at Vintegrity in Missouri. His writing has been featured in Today’s Chicago Woman and on National Public Radio’s website, and he has done collaborations with the Midwest Center for the Arts (Midland, MI) and members of the New World and Alabama Symphonies.  Aaron lives in St. Louis with his wife, Jelena, a professional musician, and their dog, Bear. 

Contact Aaron on LinkedIn.

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