Thirst quenchers: Top 8 alcohol-free drinks tested
“FIND me something to have instead of a gin and tonic, when I’m the driver, something that feels a bit partyish,” was a colleague’s request.
A tall order, but a good idea in hot weather when cava and prosecco bottles are popping. For an alcohol-free lift, good cordials can be mixed with fizzy water or tonic, a slice of lemon and a sprig of mint.
The most obvious is seasonal elderflower which is easy to make — there are lots of recipes online. With delicious pink grapefruit in the shops, a big squeeze into tonic water with ice and a sprig of tarragon or a few basil leaves, fits the bill.
To balance the sweetness, add a squirt of balsamic vinegar to blackcurrant cordial and top with a sprig of oregano ormarjoram. Don’t take the leaves off the stalk as they may stick to your teeth.
Today we are looking at fizzy and herbal drinks. We watched for added sugar which will have the effect of dehydrating rather than quenching a thirst. Natural sugars from fruit can do that too, and still add to our intake of carbohydrates. We need to count them along with other forms carbs in rice, pasta, and bread when watching weight.
Moderation in all things can be tedious, but it helps to keep weight under control. A little goes a long way, including discipline.
Raw and organic, 3% ginger and 2% lemongrass flavour live cultures of kombucha, made by fermenting green tea to produce probiotics. Refreshing flavours and health benefits make a good all-rounder. As there is no fruit, 4.5% sugars (from cane sugar) are moderate. In recyclable screwtop glass bottle, made in Co Donegal. The mild flavour was popular with all tasters.
8.5
In a Kilner style resealable and reusable bottle which can be returned for a 50c refund, Kefir culture is fermented in spring water and cane sugar. Ideal for celebrations, it has a satisfying Champagne pop when opened which retains the fizz for other pourings. Lemon is low key, but gives a light, citrus lift. Made in Cork, available in English Market, Cork and some farmers’ markets see Mygoodness.com.
8.25
Made in Co Laois from a short list of ingredients — spring water, fresh lemons, sugar and raspberry juice — nutritional values are not given, but we expect sugars are low. The flavour was fresh and natural which tasters all loved. Also available in 750ml as well as other flavours. We bought in Roughty Foodie English Market, Cork.
8
A soft fizz from carbonated water, with more softness from a rich blackberry flavour coming from concentrate and added flavouring. Sugar comes from beet. We didn’t discern the nettle extract listed, but along with citric acid, it may be there to offset the 7.10% sugars. In a recycleable bottle. Tasters would be happy to have at least one of these on a night out. See Blackcastle.com for other stockists.
7.75
A nose-tingling big ginger and chilli hit. Water kefir is blend of beneficial bacteria and yeast — their sugars produce lactic acid and carbon dioxide which give the drink its fizz. The sweetener is steviol and sugars at 0.15% are low. Not for the faint hearted, most tasters liked the vibrant, clean taste. Two other flavours, not tested, are available. A good product made in Dublin. We bought in Bradleys North Main Street, Cork.
7.5
Purified water, organic green and black teas are fermented to produce beneficial gut bacteria. Sugars at 3.1% are low. We tried this during the heatwave and while there was not a huge amount of depth, the mild, clean flavour was just right to quench our thirst. In a screwcap bottle, made in Youghal, Co Cork.
7
A blend of 80% apple juice, 5% sour cherry juice from concentrate and peppercorn extract, with carbon dioxide for added fizz, tasters picked this from a particularly good range of non-alcoholic drinks in store. In a Champagne type enclosure, decant into a screwtop bottle to make the fizz last. 10.8% sugars is high and it tastes quite sweet, but not when well chilled. A rich cherry taste predominates.
7
Just in the shops, an alcohol-free spirit seemed worth a shot. Made in London, sugar-free, it’s has 15% natural botanical distillates of hay and herbs and peas, in a method going back to 1651. I added tonic, ice and fresh peas, as suggested on the bottle. Our peas brought out the refreshing and unusual pea flavour, but the herbs were too reminiscent of floral soap for all but one taster to buy it. Interesting, though.
6
