At chef Kwame Onwuachi’s latest restaurant Dōgon, in Washington, D.C., longtime no-and-low specialist Derek Brown devised the cocktail checklist, practically 50 p.c of which is non-alcoholic. This spin on a traditional G&T makes use of three store-bought non-alcoholic spirits, in addition to contemporary lime and tonic, with engaging fruit and floral garnishes.
Elements
4 ounces chilled tonic water
1 ½ ounces Fluère Botanical non-alcoholic spirit
¼ ounce Giffard Grapefruit non-alcoholic liqueur
¼ ounce Giffard Elderflower non-alcoholic liqueur
¼ ounce contemporary lime juice
Garnish: grapefruit peel and edible flowers
Instructions
Mix all drink components in a rocks glass with a big dice of ice and stir gently to mix.
