Journal

Cynar Spritz

A Cynar spritz is the bittersweet answer to an Aperol spritz. Here is the 3-2-1 recipe, the right ratio, and a lower-proof version with real bite.

Aperol vs Campari

Aperol is lighter and sweeter, Campari stronger and more bitter. Here is which to buy first, how to swap them, and a zero-proof way to get the flavor.

Best Non-Alcoholic Vodka: What Actually Works (and Why Most Doesn't)

A truly neutral non-alcoholic vodka can't exist. Here's what actually works, the 8 bottles worth buying, and how to use them in a Bloody Mary, mule, or vodka soda.

Best Non-Alcoholic Gin

The best non-alcoholic gin tastes like juniper and botanicals, not flavored water. Here are 8 zero-proof bottles worth pouring, plus how to build a real NA gin and tonic.

Ginger Syrup Recipe

The rich-ratio method for a ginger syrup with real heat — why most come out weak, how to fix it, cocktail uses, and how long it keeps.

Honey Ginger Syrup Recipe

A honey ginger syrup with real bite — plus how it differs from plain ginger syrup, how to use it in a Penicillin, and exactly how long it lasts.

Cadillac Margarita: What Makes It a Cadillac (and How to Make One)

A Cadillac margarita upgrades every component: 100 percent agave tequila, fresh lime, and a Grand Marnier float. What makes it a Cadillac, plus the recipe.

Sangrita

Sangrita is the non-alcoholic chaser sipped alongside tequila in Jalisco. Both schools of recipe, how to serve it, and how to host a tasting around it.

What Is a Chelada? Mexico's Three Ingredient Beer Cocktail

A chelada is beer, fresh lime, and salt over ice in a salted glass. What separates it from a michelada, the regional name flip, and the classic recipe.

Gin and Tonic Garnishes

Stop defaulting to a lime wedge. How to match a gin and tonic garnish to the gin's botanicals and the tonic, plus the alcohol-free version.