Nothing beats the feeling of opening up your inbox, clicking on a newsletter and seeing your very own brand mentioned—especially when that newsletter is from the one and only John deBary (JdB). If you don’t know JdB, he was a bartender at Please Don’t Tell in New York City, bar director at Momofuku Restaurant Group, and the author of not one but two cocktail books. So yeah, he knows a few things about a good (non-alcoholic) drink. (PS: You can sign up for his newsletter here.)
Below is his recipe for the Maple Reviver featuring Kally Berry Fennel. It’s a batch cocktail (serves 8-10), which means it’s the perfect thing to mix up for that holiday dinner party you’re throwing! Making a batch before guests arrive means you don’t have to play bartender all night.
Cheers! (And thanks JdB!)
“Kally is an aforementioned verjus-based drink that features toasted fennel for deep complexity. Adding that to gin, cranberry, maple, and coffee might sound like an unholy combination, but the relative brightness of the cold brew concentrate provides an interesting accompaniment to the fruit flavors while also supplying some bitterness, depth, and richness. And at this point (late 2023) there is enough consistency across non-alcoholic gin brands that you can use your favorite here, but if you don’t have one, I used Monday. (You can also use traditional gin!)” - JdB
• 1 750mL bottle Kally Berry Fennel
• 8 ounces non-alcoholic gin
• 6 ounces cold brew coffee concentrate (I make my own, but you can buy it)
• 6 ounces Cheeky Cocktails cranberry syrup
• 2 ounces dark maple syrup
• Garnish: dried cranberries and rosemary springs
Combine all ingredients in a pitcher and stir to combine. Add ice to pitcher if desired. Serve by pouring into ice-filled tall water or Collins glasses. Garnish with four dried cranberries on a pick and a rosemary sprig, and serve with a reusable straw.