In this non alcoholic version of the Paper Plane cocktail you will get all the fruity, bitter, malty, toasty and tart flavors of the original. It’s easy to see how the Paper plane has become an instant classic.

All the bitter bite without the buzz. This is non alcoholic Campari recipe adds so much complexity to non alcoholic Negronis and Spritzes.

This vegan non alcoholic fizz cocktail has delightful baking spice notes with and creamy texture and fabulous foam. It truly does taste as good as it looks. 

Creamy yogurt, peas, mint and Seedlip Garden 108 make a mocktail unlike you’ve ever had before. Creamy, yet refreshing with a herbaceous finish. Creamy yogurt, peas, mint and Seedlip Garden 108 non alcoholic spirit make a mocktail unlike you’ve ever had before. Creamy, yet refreshing with a herbaceous finish.

One would not typically think to combine the flavors of tomato, passionfruit, and grapefruit, but they all work so beautifully together.  Serendipity from Existing Conditions in NYC was just one of those drinks I couldn’t get out of my mind since the last time I had it. Now that the bar has closed, I was determined to recreate it at home.

I absolutely love coconut everything- but even better than plain old coconut, is toasted coconut! Toasted coconut just tastes everything taste more special and refined. It adds more complexity to cocktails and mocktails alike. It’s perfect in Piña Coladas and Blue Hawaiians.

Brandied cherries are a home bar essential. Manhattans are just incomplete without a brandied cherry, and nothing beats the taste of homemade.

This alcohol-free tiki inspired cocktail features tropical ingredients like hibiscus flowers and toasted coconut milk, mixed with winter ingredients like bitter citrus to create an interesting and delicious blend of flavors. Some other supporting ingredients are rose water, saline and mint.

There are times when I just want a margarita but without the alcohol ...or even the feelings from the alcohol as, let’s face it, seem to intensify as we get older. Something that would be great for a weeknight, during the day on the weekend in between errands, or just to simply enjoy for the taste because Margaritas are just freaking delicious!

This cardamom and rose scented pistachio orgeat is just heavenly. Its creamy texture will have you adding it to more than just cocktails. It’s really delicious in coffee or added to cakes as a glaze.

Spring is here, and all the wonderful things that come with it - Picnics in the park, warmer weather, pretty flowers, but there is one thing about spring that is not so wonderful - at least not for me, and that’s pollen. For all you seasonal allergy friends, this infused honey will have you back outdoors in no time!

When tomatoes are out of season, I like to use cape gooseberries in my caprese salad. Cape gooseberries or golden berries as they’re also known, are a relative of the tomato, but are more closely related to a tomatillo. They have an amazing sweet and tart flavor that is a mix between sweet and savory. They kind of taste like a cherry tomato mixed with mango. They were the main inspiration to my caprese-ish cocktail that combines gooseberry shrub, basil, gin and burrata to make a mighty fine cocktail.

I am always looking for ways to produce less waste when cooking or crafting drinks. An ongoing goal of mine is to become more sustainable and find ways to waste less. Since I only ever use fresh juice when making cocktails, I almost always have leftover rinds and juice that I can’t always find a purpose for. One of my favorite ways to utilize old fruit and juice is to make either a shrub or a cordial.

Orgeat is an almond syrup typically used in tiki style drinks, most notably in the Mai tai. You can buy this in the store, but it’s never as good as homemade, and the ones that are are quite expensive. It’s really simple to make and you only need 2 ingredients aside from water. There are several ways to go about making orgeat, but this is by far the easiest and least time-consuming way. I only use almonds, sugar and water to make my orgeat, you can add orange blossom water or rose water, as well as almond extract, but those ingredients are optional.

I know its officially summer when I start to see fresh picked berries at the farmers market. The star of the season for me are these beautiful, tiny Tristar Strawberries. For their size, they pack the most intense strawberry flavor. I always want to bottle up that bright, sweet flavor so I can enjoy a bit of summer anytime of the year.

Though classic meringues are made with egg whites, they can also be made with aquafaba- aka the liquid left over from cooking dried chickpeas. It’s also the liquid found in cans of chickpeas. It behaves much like egg whites when whipped up with sugar and a bit of acid.