Sober Negroni (rocks) Recipe

Make base

If using a pre-made nonalcoholic distilled botanical spirit, measure out 1 cup. If you don't have a nonalcoholic spirit, combine 1 cup neutral nonalcoholic spirit base (e.g., dealcoholized spirit or concentrated botanical mixer) with 1 cup filtered water to approximate mouthfeel and volume. Stir to combine.

Prepare aromatics and fruit

Lightly crush the juniper, coriander and cardamom to release oils. Peel, core and slice the pear into thin slices (about 6–8 slices). Zest a 5 cm / 2 in strip of lemon peel, taking care to avoid white pith.

Infuse

In a clean jar, combine the spirit base and water mixture with the 2 tbs Indian cocoa nibs, crushed spices (juniper, coriander, cardamom, peppercorns), pear slices and lemon peel. Seal the jar. Steep at room temperature for 12–24 hours, tasting at 12 hours. The cocoa will lend chocolatey, slightly bitter notes early; the pear will add fresh sweetness. Aim for a balanced aroma — if the pear is too subtle, infuse up to 24 hours; if spices dominate, stop sooner.

Strain and finish

After infusion, strain the liquid through a fine mesh sieve lined with cheesecloth into a clean container to remove solids. Press gently on solids to extract flavors, but avoid over-extracting bitterness from cocoa nib husks. Taste and, if desired, add up to 1 tsp simple syrup to round edges. Bottle and refrigerate. Yield about 10–12 oz (300–350 ml).

Combine base and aromatics

In a small saucepan combine 1 cup nonalcoholic red wine base or hibiscus concentrate and 1 cup water. Add 1 tbs Indian cocoa nibs, diced 1/2 pear, 1 tsp dried orange peel, 1/2 cinnamon stick and 2 whole cloves.

Simmer to extract

Bring mixture to a gentle simmer over medium-low heat, then reduce heat to low and gently simmer for 8–12 minutes. Do not boil vigorously; you want to extract aromatics and soften the pear without losing brightness. Stir occasionally.

Sweeten and add bitterness

Turn off heat. Stir in 2 tbs granulated sugar until dissolved. Add 1 tsp gentian tincture or gentian decoction to provide the bitter backbone typical of vermouth; if using a concentrated nonalcoholic bitter aperitif instead, reduce gentian accordingly (taste to adjust). Let the mixture cool to room temperature for 30–45 minutes to allow further infusion.

Strain and store

Strain through a fine mesh sieve into a clean bottle, pressing solids gently. Chill. Yield ~8–9 oz (230–260 ml). This is your pear–Indian cocoa sweet vermouth substitute.

Chill an old-fashioned (rocks) glass in the freezer or fill with ice to chill while you prepare the drink.

In a mixing glass or shaker filled with ice, combine 1 oz Indian cocoa–pear nonalcoholic gin, 1 oz pear–Indian cocoa nonalcoholic sweet vermouth and 1 oz nonalcoholic bitter aperitif (or 1 oz Campari-style nonalcoholic syrup). Stir gently for 20–30 seconds to chill and dilute slightly (you want about 20–25% dilution from the ice).

Discard the chilling ice from the rocks glass and place one large clear ice cube in the glass.

Strain the mixed drink over the large ice cube.

Express the lemon peel (if available) over the drink to release oils, or place a thin pear slice as garnish on the rim. Optionally run the peel around the glass rim before dropping it in.

Serve immediately. Stir once briefly in the glass before sipping if desired.