The Nonalcoholic Bar: Classic and Creative Cocktails for Everyone

DeBary (Saved by the Bellini & Other ’90s-Inspired Cocktails) instructs home bartenders how to “concoct nonalcoholic drinks that tast[e] as interesting and delicious as ‘regular’ cocktails” in this cheery collection. Most of his offerings rely on nonalcoholic versions of liquors or wine, and there’s an extensive ingredient list section providing guidance for those who may be new to shopping this section of the liquor store. He opens with a section of “back bar” recipes for sophisticated syrups (ginger, black pepper), saffron-infused honey, and concentrates (green tea), as well as tricks for making NA whiskey and NA gin taste better via infusions of other flavors. Recipes are then sorted by flavor profile: herbal (including a lavender-forward punch), tart (virgin daiquiris), fruity (a midori sour that swaps its namesake liqueur for fresh melon juice), earthy (pumpkin spice margaritas), bitter (three riffs on the old fashioned), and velvety (egg- and alcohol-free egg nog). DeBary marks each recipe’s difficulty level, determined partly by how many back bar ingredients the drink incorporates, and very few fall into the “easy” tier. Still, for readers willing to put in the effort and eager to add some mocktails to their repertoire, this competent guide is sure to be helpful. (Jan.)