chapter 1 elixirs and aperitifs The traditional glass of sherry or vermouth, long popular as a before-dinner drink, has given way to an array of creative concoctions and rediscovered liqueurs and tonics. For the versatile host, making zero-proof versions of these types of cocktails has never been easier or more exciting. From unusual fruit juices and syrups to alcohol-free bitters and infusions, countless extraordinary ingredients can be combined to create an assortment of delicious alcohol-free elixirs and aperitifs that will please every palate and begin any get-together with sophistication and novelty. Aperitifs, as well as elixirs, or remedy drinks, were originally designed as medicinal beverages, most often made by infusing spirits with herbs and spices and served to stimulate the appetite. Today they're enjoying a comeback in entertaining, as they provide the perfect prelude to an afternoon or evening of fine food by priming the palate and creating an atmosphere of warmth and hospitality. Literally translated from the Latin aperire, meaning "to open," an aperitif will start off your entertaining with real style, no matter what the occasion. old-fashioned barley water Popular since the nineteenth century as a restorative for people with a weak constitution, this elixir has also long been used as a thirst quencher for athletes and is still served at the annual tennis tournament in Wimbledon, England. Keep some barley water on hand for gulping after strenuous runs and workouts, or for under-the-weather guests or family members who crave something refreshing without the buzz or fizz. 1/2 cup pearl barley 4 cups spring water 3 tablespoons superfine sugar, or more to taste Juice of 1 lemon 2 lemon slices, for garnish Rinse the barley in a sieve under cold running water for about 1 minute, until the water runs clear. Combine the spring water and sugar in a saucepan and bring to a boil, stirring occasionally. Stir in the barley and return to a boil. Lower the heat, cover, and simmer for 20 minutes. Strain the barley water into a pitcher or jug and let cool to room temperature. Stir in the lemon juice, taste, and add more sugar if you like. Chill before serving in tumblers, with or without ice, garnished with the lemon slices. herbal cleanse infusion Instead of sipping from uninspired bottles of plain water, keep this terrific cleansing spa water on hand to flush toxins away with the healing virtues of cucumber, lemon, and herbs. Perfect for anyone who wants to look and feel radiant and refreshed. Serve this infusion well chilled and without ice. 1 (1-liter) bottle purified water 6 thin slices unpeeled cucumber 1/2 lemon, thinly sliced and seeded 2 (2-inch) sprigs of mint 1 sprig of basil Splash of grenadine 2 lemon slices, for garnish Pour the water into a large pitcher and add the cucumber, lemon, and herbs. Chill for at least 2 hours. Strain, then pour into 2 large tumblers, add a splash of grenadine, and serve garnished with the lemon slices. pimm and proper When mad dogs and Englishmen go out in the noonday sun, there's always a glass of ice-cold Pimm's Cup on offer to quench a ferocious thirst. A British classic since 1823, Pimm's No. 1, a gin-based aperitif infused with herbs and fruit, was originally created as a health drink. Its unique flavor mixes well with lemonade, ginger ale, or sparkling water. Here, an infusion of herbs and a dash of nonalcoholic blood orange bitters help recreate this classic. Use the extra syrup to make a thirst quencher anytime you need one. Ice 3 tablespoons Herbal Infusion (see recipe below) 1 cup sparkling water or club soda, well chilled Dash of blood orange bitters 1 lemon slice, for garnish 1 cucumber spear, for garnish Fill a tall glass with ice. Add the Herbal Infusion, sparkling water, and bitters. Stir, insert the lemon slice and cucumber spear, and serve. 1 chamomile tea bag 1/4 cup fresh herbs such as spearmint, lemon thyme, and pineapple sage 1/2 cup boiling water 1/2 cup sugar herbal infusion Combine the tea bag and herbs in a small bowl. Pour in the boiling water and steep for 15 minutes. Strain into a small saucepan, add the sugar, and bring to a boil, stirring until the sugar dissolves. Lower the heat and simmer for 5 minutes, until slightly thickened. Cool before using. Makes about 1/2 cup. Refrigerated, it will keep for up to 2 weeks. cucumber cup The fresh, clean taste of cucumber is featured in this perfect aperitif for summer entertaining. A little lime and a bit of sugar bring out the full flavor of this ubiquitous garden vegetable. Use regular waxy cucumbers for making the juice, but garnish with slices of seedless English cucumber, a tastier and prettier cousin. Those who drink alcohol and are gimlet fans can add a shot of gin or vodka. 2 large waxy cucumbers, peeled, cut into chunks, and chilled 1 tablespoon freshly squeezed lime juice 1 1/2 tablespoons superfine sugar Pinch of salt 1 cup crushed ice 4 lime slices, for garnish 4 English cucumber slices, for garnish Put the cucumber chunks in a food processor fitted with the steel blade and puree until smooth. Pour the puree through a fine-mesh sieve into a bowl, pressing on the solids to extract all of the juice. Discard the solids. Whisk in the lime juice, sugar, and salt. Transfer to a blender, add the ice, and puree briefly until slushy. Immediately pour into 4 cocktail glasses and serve garnished with the lime and cucumber slices. Excerpted from Zero-Proof Cocktails: Alcohol-Free Beverages for Every Occasion by Liz Scott All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.
