After I’ve attended an event or a Broadway show in Manhattan, I like to walk over to the eponymous Aldo Sohm Wine Bar for a confit duck salad and a glass of whatever the owner and author of Wine Simple pours for me. Left to my own devices, I’d only drink Champagne or other sparklers. But Sohm, who is also the chief sommelier at the neighboring Le Bernardin, knows I’ll drink crispy Alsatian whites and velvety white Burgundies. Depending on the weather, or if I’m there with a guest, he’ll pour me a special sparkling rosé or a splash of Grüner Veltliner.
On my next visit I always order a glass of Sohm’s last suggestion. It’s a habit.
At restaurant bars or hotels, I’m most likely to order the drink closest to a French 75 or Caipirinha, but at destination bars, such as Superbueno or Clemente Bar, I start with the zero-proof cocktails. In recent years spirit-free drinks have been at the forefront of the beverage industry, at the nexus of innovation, creativity, and ambition, powered by local ingredients and unique distilling techniques. I find nonalcoholic beverages fascinating from a cultural perspective because it proves going to a bar doesn’t necessarily mean you have to consume alcohol. And, of course, the bar becomes more dynamic because there is a greater aperture and scale of flavor.
Joseph Hernandez, our associate director of drinks, told me, “When I’m drinking non-alc, I’m mindful of flavor and texture, two components I take for granted in spirited drinks. Alcohol is traditionally a carrier of flavor and body, but spirit-free cocktails make up the difference with clever innovation. They remind me of why I love beverages so much.”
The growth of the non-alcoholic beverages is among the insights the Bon Appétit team chronicled after reviving the Drinks Issue in 2024. Through our reporting on the ways water, coffee, tea, wine, and spirits shape society, we learned a lot about drinking habits. Modern takes on gin feature global ingredients. Everyone wants hooks for their bags at bars. And though Gen Z Americans just don’t drink alcohol as much as their Gen X and Millennial counterparts, they still love frozen cocktails and well-made martinis (don’t forget the Caesar salad and fries.)
Our test kitchen took note and developed recipes for delicious summer slushies that look stylish in stunning glassware and some summer bites to pair with your drink of choice. Plus, contributor Amiel Stanek has put together the ultimate guide for making a martini your own.
What I’m drinking
GREEN JUICE
I always feel energized when I start the day with a spinach, pear, and ginger juice from my local juice bar.
COFFEE
I love my 10-year-old Krups espresso maker, which pulls a mean cortado—a perfect fit in my antique teacups.
WATER
Filtered water is a must. I found a LifeStraw filtered water pitcher on Amazon that suits my aesthetic taste.
CHAMPAGNE
I can drink sparkling wine every day, but for celebrations my bubbles are Ruinart, which I pour into Zalto glasses.