The time has come

I tried Lapsang Souchong once since I’m an avid tea drinker - had no idea what to expect but had to spit it out and I understand you equating it to Scotch because I also have an aversion to the smokiness of that liquor. I used to love bourbon, but have become more a fan of vodka when my system can handle it. Those are rare occasions. I don’t seek out mocktails anymore except for an occasional virgin Bloody Mary or Pina Colada for a taste of summer.

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One thing with Lapsang Souchong is that the styles seem to be really different. The last one I had was so cheaply made I’m pretty sure it used that awful liquid smoke stuff. I just left the box in my apartment laundry room for someone else to drink. If you’re not in to smokey drinks that’s understandable, but I definitely recommend others try a few different Lapsangs if the first one doesn’t work out for them.

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I’ve seen recipes that use Lapsang Souchsong to poach food to infuse the smoked flavor, especially fish, without the trouble of fire or embers. Liquid smoke is a bad actor and I read labels on BBQ sauces very carefully and avoid it.

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Thank you!

Thanks, I’m not really a beer fan but am considering some on these gawd awful hot days!

I will look into those. Thank you!

Wonderful! Just what I was looking for. Thank you!

I really love lapsang souchong - though I’m not a fan of smokey whiskeys. Agree with Auggie, try and find a good quality lapsang. Other teas I love are oolong and darjeeling, some of them are pretty subtle.

And some pu-erh teas will give you that smokiness, along with the fermentation notes that come from aging, but with any fine tea it’s worth it to seek out the real deal from reputable tea sellers.

My favorite non-alcoholic bev is: The microplance zest of a Meyer lemon, juice of the lemon, ice and water. No sugar necessary. Divine.

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They really have come a long way with NA brews. Now that smaller guys are entering the market, there should be some great options and more coming.

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These Seedlip mocktails and non-alcoholic spirits are becoming more popular in Canada

I haven’t tried any non-alcoholic wines.

I have tried some local grape juices that aren’t sweet, from specific grapes, that are sold in wine bottles, but I prefer regular concord grape juice.

I’m almost a teetotaler (sometimes I go 6 months without a drink, some months I drink 3 or 4 drinks) . I probably won’t be drinking this fall. My go-to drinks are iced tea, lemonade, Arnold Palmers, apple or blackcurrant schorle (half juice and half sparkling water/soda) , Earl Grey, Masala Chai or various forms of coffee.

Occasional virgin Caesar (clamato juice with a dash of hot sauce/horseradish and a dash of Worcestershire.)

I order virgin margaritas and daiquris when I see them offered.

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There’s a renewed interest in shrubs, and they make a nice mocktail mixed with sparkling water or tonic water. Here’s one from the NYT: https://cooking.nytimes.com/recipes/1022918-sweet-bay-peppercorn-shrub

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I was sure this thread would be about oysters!

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I went on a shrub spree a few years ago, and while my guests loved them in cocktails, I usually drank them in sparkling water or seltzer or even just chilled water because I sometimes have an allergic reaction to alcohol, and they were just lovely without.

I recommend the cold shrub method - Michael Dietsch has a good book on it, some of his recipes are available on the Internet to start.

My favorites were lemon (like a lemonade concentrate but more intense), orange (like a better orangina or aranciata), and blackberry (intense and almost savory). Then you can mix and match fruit and herbs and flavorings. Ginger is pretty fantastic in fall and winter.

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Me too, and it continues every summer.

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Found this older list I wrote:

And this from my original spree:

And here’s the method and a few ideas from the “shrub guy”:

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Seedlip is increasingly available in the UK. Perfect with Fever Tree tonic for a faux G & T.

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