Sip Sophistication: Zero Alcohol, Full Flavor!

Non-zero Possibility: A Refreshing Non-Alcoholic Cocktail

6/10

SWEET to SOUR
(1-10)

1/10

STRENGTH
(1-10)

90

CALORIES

0

STANDARD
DRINKS

Note: these values are approximate and may vary dependent on the ingredients and brands you use.

  • What do you need?

    Ingredients

    • 50 ml Lucano Amaro Zero°
    • 25 ml Everleaf Marine Non-Alcoholic Aperitif
    • 90 ml Thomas Henry Tonic Water

    How do I make it?

    Instructions

    • Fill a glass with ice.
    • Pour in 50 ml of Lucano Amaro Zero° and 25 ml of Everleaf Marine Non-Alcoholic Aperitif.
    • Top with 90 ml of Thomas Henry Tonic Water.
    • Stir gently to combine.
    • Garnish if desired and serve immediately.

  • Mocktail Recipe Image - Coming Soon

More information...

In the world of mixology, the Non-zero Possibility cocktail stands out as a refreshing and innovative non-alcoholic drink that caters to those who wish to enjoy a sophisticated beverage without the effects of alcohol. This cocktail is a delightful blend of flavors, combining the herbal complexity of Lucano Amaro Zero° with the unique marine notes of Everleaf Marine Non-Alcoholic Aperitif, all topped off with the effervescence of Thomas Henry Tonic Water.

The preparation of this cocktail is straightforward yet elegant, making it accessible for both novice and experienced home bartenders. To create this drink, one simply fills a glass with ice, pours in 50 ml of Lucano Amaro Zero°, followed by 25 ml of Everleaf Marine. The final touch is the addition of 90 ml of Thomas Henry Tonic Water, which not only adds a refreshing fizz but also balances the herbal and botanical flavors of the other ingredients. A gentle stir combines the elements, and if desired, a garnish can be added to enhance the visual appeal and aromatic experience of the drink.

The flavor profile of the Non-zero Possibility cocktail is intriguing. With a taste rating of 7 out of 10 on the sweet to sour scale, it strikes a harmonious balance that is neither overly sweet nor too tart. The Lucano Amaro Zero° brings a rich, herbal sweetness that is characteristic of amaro, while the Everleaf Marine adds a layer of complexity with its oceanic botanicals, reminiscent of a coastal breeze. The tonic water introduces a crispness that elevates the drink, making it incredibly refreshing, especially on a warm day.

Nutritionally, this cocktail is quite light, containing only 90 calories per serving, making it an excellent choice for those who are calorie-conscious or simply looking to indulge without the guilt. Furthermore, with 0% alcohol by volume, it is perfect for designated drivers, those in recovery, or anyone who prefers to avoid alcohol for personal reasons. The absence of alcohol does not detract from the enjoyment of the drink; rather, it opens up the possibility for a wider audience to partake in the cocktail experience.

The Non-zero Possibility cocktail is a testament to the growing trend of non-alcoholic beverages that do not compromise on flavor or sophistication. As more people seek alternatives to traditional alcoholic drinks, the creativity in crafting non-alcoholic cocktails has flourished. This drink exemplifies how mixologists are pushing boundaries, creating complex and enjoyable beverages that can be savored at any occasion, from casual gatherings to formal events.

In conclusion, the Non-zero Possibility cocktail is not just a drink; it is an experience that invites you to explore the world of non-alcoholic mixology. With its carefully selected ingredients and balanced flavor profile, it serves as a reminder that one can enjoy a delightful cocktail without the need for alcohol. Whether you are hosting a party, enjoying a quiet evening at home, or simply looking to refresh yourself, this cocktail is a perfect choice that promises satisfaction and enjoyment.

Cocktail and Drink Recipe FAQ's

Can I substitute ingredients in a cocktail or drink recipe?

While substitutions can be made, it's important to choose ingredients with similar flavors to maintain the drink's balance.

Can I substitute alcohol brands, or even different alcohol, in a cocktail or drink recipe?

Yes, different brands may have a very similar taste profile, so may still create what the recipe intended. But keep in mind, some brands can also vary significantly in taste, so some may work better than others. Changing the alcohol to a different type (eg. Gin to Vodka) may have undesirable effects. Changing the ratio's of alcohol ingredients in a recipe can also change the taste profile significantly, same as increasing the measures. But invention can sometimes create something better.

Where can I buy cocktail ingredients and equipment?

You can find a liquor store close to you by using our map on our Home page. This will show you all the closest liquor stores. Many liquor stores may also carry basic bar tending equipment like shakers, strainers, jiggers, muddlers, pourers, fruit squeezers/juicers etc. But if they don't you can easily find these online or at a specialized hospitality equipment supplier.

What are the most common cocktail or drink garnishes?

Common garnishes for cocktails include a:

  • mint leaves
  • maraschino cherry
  • pineapple wedge
  • lemon zest
  • lime wedge
  • lemon wedge
  • orange wedge or peel
  • olives
  • banana
  • coffee beans
  • grated chocolate

...and much more. You can also experiment and try new things.

What is the most popular cocktail in the world?

In the US, the Margarita is generally considered the most popular. They are loved for their balance of sweet, sour and salty flavors, and are a great choice for most events. Other very popular cocktails include the Cosmopolitan, Daiquiri, Manhattan, Mojito, Pina Colada, and Espresso Martini.

What was the first cocktail invented and where?

Many agree that the first cocktail ever invented was the Sazerac in the mid-1800s in New Orleans. The Sazerac, a blend of whiskey, absinthe, bitters, and sugar, made it a unique and recognizable cocktail.

How did the name 'cocktails' come to be?

The etymology is believed to have come from a New Orleans apothecary, and inventor, Antoine Amédée Peychaud, who served brandy with his bitters in eggcups in the late 18th century.

The french word for eggcup is coquetier.

The story goes, that it was difficult to pronounce coquetier, was likely mis-pronounced, and quickly the word cocktail caught on as a new word.