With summer now in swing, and all-day pool parties on the horizon… we wanted to share our favorite zero-proof cocktail recipe from Natasha David’s new book, Drink Lightly. Inspired by her love of grilled vegetables, this drink perfects the balance of complexity and conviviality, while giving someone something more satisfying than a ginger spiked lemonade.
Listen beautiful relax classics on our Youtube channel.
As former bartender and co-owner of New York City’s Nitecap, Natasha’s book is the go-to resource for lighter takes on serious cocktails with refreshing + multifaceted low and zero proof recipes photographed by Kristin Teig and illustrated by Andrés Yeah. From gulp-able thirst quenchers, slow sippers, party starters, and decadent treats, she deep dives into the art form of the elusive aperitif, an effortless style of drinking drenched in tradition and history.
The art of making a cocktail goes beyond mixing a list of ingredients together, it’s a craft that requires patience, training, and constant refinement. More than ever at Pinch Food Design, we are receiving requests for low and non-alcoholic beverage menus to be just as enticing and thoughtful as the craft experience people have come to expect. That said, a drink’s taste goes beyond technique and expensive bar gadgets… it’s also about fun and self-expression. Drink Lightly breaks down the elements of how to achieve a delicious drink, by teaching how sweetness, acidity, texture, dilution, temperature, presentation, and smell all work together. Relying on the building blocks of 7 formulas, Natasha Davis proves that cocktails – whether boozy or not, are still a form of self-expression and a place for endless amounts of creativity.
Shimmy Right Cocktail
2 ounces fresh red bell pepper juice
1 ounce fresh lemon juice
¾ ounce pomegranate Grenadine (recipe below)
½ ounce simple syrup (1 to 1 ration water + sugar)
10 drops of hickory liquid smoke
Combine the bell pepper juice, lemon juice, pomegranate grenadine, syrup, and liquid smoke in shaker. Add ice and shake.
Strain into double rocks glass over large format ice. Garnish with lemon wheel.
Pomegranate Grenadine: makes 2 cups
400 grams 100% pomegranate juice (POM)
400 grams white sugar
2 grams citric acid
5 drops orange extract
Combine all the ingredients in a blender and blend until sugar and citric acid have dissolved, 2 to 3 minutes.
Store in a sealed container in the fridge for up to 2 weeks.
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