While many nonalcoholic cocktail recipes call for a growing number of N/A spirits, some bars opt to create their own. Garden Bar PHX, for example, makes its own Averna-inspired “amaro” out of chicory, gentian root, Mexican Coke and more. Here, it’s used as the base of the bar’s zero-proof take on the Espresso Martini.
Kim Haasarud | Phoenix
- 3 ounces cold-brew coffee, brewed as a concentrate
- 3/4 ounce Noverna (see Editor’s Note)
- 1/4 ounce Demerara syrup
Garnish: coffee beans
- Combine all ingredients in a mixing glass with ice, and stir until chilled.
- Strain into a chilled coupe.
- Garnish with coffee beans.
300 grams sugar
750 grams water
200 grams Mexican Coke
50 grams fresh orange peel
17 grams chicory
12 grams cinnamon sticks, crushed
9 grams coriander seeds
8 grams angelica root
6 grams fennel seed
5 grams gentian root
0.5 gram whole cloves
In a pot, melt the sugar over medium heat until it starts to smoke. Stir until sugar gets clumpy and is brownish.
Add the water and bring to a boil. Add the remaining ingredients and simmer, covered, for about an hour.
Chill contents in an ice bath until the mixture reaches 38°F.
Strain into a 750-milliliter bottle. Store in the refrigerator for up to 8 weeks.