Good Drinks

<b>A serious and stylish look at sophisticated nonalcoholic beverages by a former<i> Bon Appétit </i>editor and James Beard Award nominee.</b><br><br><b>“Julia Bainbridge resets our expectations for what a ‘drink’ can mean from now on.”—Jim Meehan, author of <i>Meehan’s Bartender Manual </i>and<i> The PDT Cocktail Book</i></b><br><br><b>NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY <i>Bon Appétit </i>• <i>Los Angeles Times </i>• <i>Wired </i>• <i>Esquire</i> • <i>Garden & Gun</i><br></b><br>Blackberry-infused cold brew with almond milk and coconut cream. Smoky tea paired with tart cherry juice. A bittersweet, herbal take on the Pimm’s Cup. Writer Julia Bainbridge spent a summer driving across the U.S. going to bars, restaurants, and everything in between in pursuit of the question: Can you make an outstanding nonalcoholic drink? The answer came back emphatically: “Yes.”<br><br>With an extensive pantry section, tips for sourcing ingredients, and recipes curated from stellar bartenders around the country—including Verjus Spritz, Chicha Morada Agua Fresca, Salted Rosemary Paloma, and Tarragon Cider—<i>Good Drinks</i> shows that decadent brunch cocktails, afternoon refreshers, and evening digestifs can be enjoyed by anyone and everyone.<br><b> </b>