Fashioned

Crafting a great nonalcoholic drink requires the same care, structure, and balance as any well-composed cocktail. The goal isn’t to mimic alcohol but to create something with its own identity—drinks that feel complete, complex, and satisfying in their own right.

Start with Structure

We approach nonalcoholic drinks the same way we do cocktails: by building around a central structure. Think of the sour family (citrus, sweetener, base), the highball (flavor base and effervescence), or the stirred-and-spirit-forward template (aromatic ingredients balanced with richness). Once you choose a structure, you can start making smart substitutions.

Create a Strong Base

In place of spirits, we look for bold, flavorful bases that bring weight and depth. Cold-brew tea, fruit shrubs, verjus, espresso, or zero-proof spirits can all serve this role. Even a simple base like clarified juice can feel elevated when supported by texture and acidity. The key is to select ingredients that give the drink presence and complexity—without relying on alcohol to do the heavy lifting.

Balance Is Everything

Just like in cocktail development, balance is critical. Acidity, sweetness, bitterness, and salinity must all be considered. Lemon and lime juice are reliable sources of acidity, but try exploring other options—like yuzu, tamarind, vinegar, or kombucha—for added complexity. Sweeteners can range from standard simple syrup to honey, maple, or flavored syrups that introduce additional notes. A pinch of salt, meanwhile, can dramatically improve the clarity and integration of flavors.

Build in Complexity

One of the challenges of working without alcohol is creating a long finish—something that lingers and evolves on the palate. This is where tannic, bitter, or herbal elements can help. Tea, cacao nibs, spices, and even dried mushrooms can provide structure and aromatic lift. A steeped syrup, a spritz of hydrosol, or a touch of olive oil can also add depth and intrigue.

Presentation Matters

Just because a drink is nonalcoholic doesn’t mean it should look or feel like an afterthought. Serve it in proper glassware. Garnish it with intention. Use beautiful ice. The guest experience should feel just as elevated as with any other cocktail.

Ultimately, the best nonalcoholic drinks don’t pretend to be anything else—they stand on their own. When built with precision and purpose, they can offer every bit as much satisfaction as their boozy counterparts. To wit, this nonalcoholic cocktail recipe from Death & Co’s Tyson Buhler—a creamy, tropical-flavored fizz—is as complex and elegant as any full-proof drink.

Kama’s Arrow


Recipe by Tyson Buhler, 2018

• 2 ounces cold seltzer
• 1 ounce mango puree
• ½ ounce fresh lemon juice
• 1 ounce simple syrup
• 1 drop vanilla extract
• ½ ounce Coco López cream of coconut
• 1 dash cardamom bitters
• Garnish: Crushed pistachio

Pour the seltzer into a chilled fizz glass. Shake the remaining ingredients with ice, then double strain into the glass. Sprinkle some crushed pistachios over the top of the drink.