Background
Alcohol consumption in the U.S. is at its lowest in nearly the past century of polling. As demand for non-alcoholic drinks increases, this presents an opportunity to find delicious and satisfying alternatives to alcohol using ingredients that grow well in the Northeast. While coffee and chocolate are discussed more at length elsewhere, we’ll also entertain drinks that don’t directly supplant alcohol.
Here’s a brief oversimplified taxonomy of non-alcoholic drinks as we conceive of them:
Alcohol Alternatives - These are cold drinks, usually sippable (an important experiential quality of enjoying alcohol, which may seek to rival the complexity of alcoholic beverages achieved through fermentation. These may be sparkling or still. Almost always cold.
- non-alcoholic yeast ferments
- SCOBY: kombucha, jun, & kefir
- wild ferments: kvass, sourdough, ginger beer, etc.
- non-fermented infusions: tonics, hop water, etc.
- acidic drinks: shrubs, switchels, verjus-based, etc.
Sodas - These are sparkling drinks, usually clarified, served in larger portions and ‘crushable’. Almost always cold.
Juices - These are usually sweeter, often clarified, though we’d put cider in this category. Mostly cold.
Teas & Tisanes - These are steeped drinks made from tea leaves, herbs, flowers, roots, spices, or fruits. They may be served hot or cold, sweetened or unsweetened, still or sparkling.
Milk-Based Drinks - These are creamy drinks made from dairy, cultured dairy, or plant milks. They often consist of a fat-in-water emulsion.
Non-Homogenous Drinks - Somewhat self explanatory.
- amazake
- sikhye
Coffee & Cacao Drinks - These are roasted, bitter, aromatic drinks with stimulant, dessert, or ritual qualities. They can be hot or cold, infused or blended.
Interesting Drinks & Inspirations
Rhizome (Blue Hill at Stone Barns) buckwheat soda