Tag: cocktails

The Mai Tai: Cocktail & Mocktail for Mom

July
23
2026
by Michael Nagy

Welcome all the new subscribers to this page. It’s great to have you onboard. I hope you find this content to be fun, inspiring, educational, informative, and sometimes entertaining.

As a subscriber, I invite you to submit your ideas of topics you would like to learn more about. This page covers all types of beverages along with information about industry trends, commentary, advice, recipes, recommendations, and much more…. You can submit your ideas by commenting on this post, DM on Instagram, or send me an email below.

There are many unconfirmed subscriptions pending, so if this is you, check your spam folder so you don’t miss a drop. And yes, it’s free to join. Most of these posts will be exclusive to members and not appear on Instagram. Plus, they will be automatically sent to your email, so you don’t have to worry about bookmarking the page or visiting the link tree on Instagram.

The world of beverages is vast and with the emergence and evolution of non-alcohol cocktails/mocktails, NA/low-alcohol drinks, and healthy, mindful drinking, there is a lot to choose from. This way, I am reaching my audience more specifically. Check out the other blog posts to see what we’ve been talking about this summer.

What’s happening at The Michael Pour?

My summer mocktail program is kicking into gear with not just original mocktails but also turning classic summer cocktails into mocktails and creating variations of those cocktails. Please let me know if this something you are interested in for your place of business or for your summer parties or events. Wine and cocktails can also be included. Don’t require service? Just ask about a free consultation.

I have received some interest for stewarding wine dinners and conducting wine pairings and wine tastings. Wine, spirits, cocktail, and mocktail classes are available and pop-up events for local businesses who want to add a beverage component to their events and festivities.

On August 17th, I will be doing an Amaro and Vermouth class with a featured vermouth cocktail at “Vine & Fig” Wine Bistro and Shop in Rome with Mediterranean bites, wine, and history of Italian elixirs. If interested in attending, visit their page Vine & Fig, inquire by email, or look for announcement on Instagram this week.

Look out for our next social with Women for Wine Sense, Syracuse Chapter in August. It will be held on the courtyard at Eva’s European Sweets in Solvay. They are celebrating 29 glorious years in CNY. They are a lovely family!

On a personal note, I will be returning to my hometown of Harrisburg, PA this weekend to visit my mother for her birthday. This will be the first time I am back there in about three years.

For this week’s blog, I am dedicating it to my mother who loves a sunny, tropical, fruity, and sweet drink to enjoy by her pool. I decided to go with the classic “Mai Tai“. I will give the cocktail and mocktail version for you to mix up and a little history of this drink.

The “Mai Tai’ is arguably one of the most famous tiki cocktails in the world and all too often messed up by bar keeps. The classic does not call for orange juice or pineapple juice. It is a rum-based cocktail, and the rum should be the star, not the juices. For anyone who has traveled to Jamaica or Caribbean islands, you may have imbibed on a Mai Tai.

The tale of the Mai Tai started in 1944, according to Trader Vic. Victor Jules Bergeron, better known as Trader Vic, was the owner of a tiki restaurant of the same name. Together with Donn Beach, from Donn the Beachcomber, they were the first one to start the tiki culture. The tiki culture is a blend of the Polynesian and the Caribbean. It was a place where people could escape reality and be transported to the tropics while enjoying tropical flavored cocktails. The cocktails were a careful combination of tropical flavors like lime juice, curaçao liqueur, and Caribbean rum. 

Trader Vic tells the story of the day he was serving two friends, Eastham and Carrie Guild from Tahiti, at his restaurant in Oakland. Inspired by the simplicity of successful drinks like Martinis, Manhattans, and Daiquiris he set himself to create a new exotic rum drink.

In keeping mostly with tradition, I like to get creative and modernize it a little by introducing new flavors. Although some ingredients may not be readily available, I offer alternatives.

Original Mai Tai

  • 1.5 oz white rum
  • 3/4 oz orange liqueur
  • 1/2 oz Orgeat syrup (almond-flavored). Store-bought or homemade recipe (preferred) below. Don’t use Amaretto lol. If you are allergic to almonds, sub oat milk, or roast other nuts/seeds
  • 3/4 oz fresh lime juice
  • 1/2 dark rum
  • Garnish – mint sprig and lime slice (no cherry or umbrella)
  • Glass – rocks or tiki

In a shaker tin, combine all ingredients except dark rum and shake. Strain mixture into a rocks glass filled with shaved or very small ice cubes. Using the back of a bar spoon, carefully float the dark rum on top and garnish mint sprig.

Orgeat recipe –

  • 1 cup of unsweetened almond milk, 2 cups of sugar, 3 tsp of almond extract, 1/2 tsp of orange blossom water, 1/4 cup of brandy. Combine the almond milk and sugar in a saucepan on medium heat. Stir until dissolved and the mixture starts to boil. Add the remaining ingredients and stir to combine. Transfer to a clean jar and store in the fridge. Should last up to 4 weeks.

Tahitian Tongue (mocktail)

  • 1.5 oz spirit-free rum or combo of 1 oz pineapple juice, 1/4 tsp molasses, and 1/4 tsp vanilla extract (preferred)
  • 3/4 oz coconut water
  • 1 oz Acidified Orange Juice (to mimic lime juice add a drop of malic and citric acid to orange juice)
  • 1/2 oz Orgeat syrup (almond-flavored). Store-bought or homemade recipe (preferred) below. Don’t use Amaretto lol. If you are allergic to almonds, sub oat milk, or roast other nuts/seeds
  • 2 dashes aromatic bitters
  • Garnish – mint sprig and orange twist (no cherry or umbrella)
  • Glass – tiki or tulip

In a shaker tin, combine all ingredients and shake. Fine Strain mixture into a rocks glass filled with ice and garnish.

Cheers,

Michael Nagy

michael@michaelpour.com

717.877.2729

Mocktail Spotlight: The Classic, the Remix, & the Mocktail, Part 2

July
7
2026
by Michael Nagy

Here is Part 2 of my discussion on mocktails with a focus on mocktail making and the factors that make a mocktail look and taste great. As mentioned in Part 1, it is both an art and science and you don’t need a lot of experience to perfect the craft. You may need to dabble a little in the kitchen and have the necessary tools and equipment to transform them.

As a bonus, I list three versions of a classic summer cocktail with recipes (classic, remixed version of the classic, and mocktail = three cheers) at the end 🙂 That way, you can see how you can achieve three different drinks.

Thanks to alcohol-free spirit brands, craft mocktails can be as quick and painless as opening a canned cocktail or a can of something. Or it can be as involved as making your own zero ABV spirits, cooking syrups, balsamic vinegars, and handcrafting bitters at home. Although, nothing wrong with buying ingredients, especially in the case of using ethnic spices and extracts. The equipment available also plays a role.

I like using sweeteners like, agave nectar/agave syrup for smooth sweetness, honey for warm, floral notes, maple syrup for rich, woody depth. and simple syrups infused with herbs or spices.

I try to incorporate thoughtful garnishes like dehydrated fruit slices, edible flowers, fresh herb sprigs, flavored sugar or salt rims, spiced or citrus‑dusted glass rims. Garnishes complete the drink by adding aroma, texture, and a strong visual accent, helping both mocktails stand out on the menu.

All great mocktails and elixirs balance four key elements – Sweetness, Acidity, Bitterness, and Aromatics.

Understanding how these components interact helps create drinks that taste complete and satisfying. Shaking chills the ingredients and introduces air for a frothy top. It is ideal for drinks with juice, syrup, or creamy elements. Stirring blends ingredients gently while keeping them clear and silky. Great for spirit‑style mocktails and elixirs.

Blending creates smooth or creamy drinks. It is perfect for frozen mocktails or recipes that use fresh fruit. Layering ingredients with different densities produces a striking, colorful presentation. Presentation is central to the mocktail and elixir experience. It sets expectations before the first sip and adds a sense of ceremony to the drink.

Choosing the right glassware goes a long way. Different glasses enhance different styles. Martini glasses for elegant and refined drinks. Highball glasses for fizzy or layered recipes. Coupes for frothy, shaken mocktails and rich elixirs. Mason jars for rustic or casual themes. For outside events and seating, there are really nice acrylic cups for every kind of drink you can buy online.

Decorative elements add personality. These may include shaped or infused ice cubes, decorative straws, fruit skewers, and rimmed glasses with sugar or spices. A well‑presented mocktail or non‑alcoholic elixir feels intentional and elevates even simple recipes.

Can Mocktails Be Healthier Than Alcoholic Beverages?

Yes, mocktails are healthier than alcoholic beverages. They are often lower in calories and sugar, and free from the health risks associated with alcohol consumption. Additionally, drinks made with fresh fruits, vegetables, and herbs and some brands can provide vitamins, minerals, and antioxidants.

For those who love to nerd out on beverages, non-alcoholic drinks open up a world of technique and experimentation. Without the inherent structure from alcohol, you can lean more heavily on acids and bitters to create depth.

Consider combining citrus with a few drops of vinegar or verjus for length, brewing strong tea and using it as a bittering agent in place of alcoholic bitters, adding a saline solution (a simple salt and water mix) by the drop to enhance flavors. This approach creates grown-up, food-friendly drinks that have purpose.

Alcohol contributes body and weight to a cocktail, so zero-proof drinks benefit from the use of textural elements: Light carbonation for lift and perceived dryness, foams from shaken egg white (where appropriate) for a silky top layer, and gels and purees from fruit or vegetables to add richness.

Attention to these details makes your drinks restaurant-worthy, even when made at home.

Here are a few highly rated and noteworthy non-alcoholic spirits you can use in your mocktail from online stores or brick and mortar shops.

The Aussie company Lyre’s makes a remarkably wide range of no-alcohol spirits meant to mimic everything from gin and bourbon to absinthe and rum. It even has a dry vermouth, which makes a virtuous martini a possibility.

Try a spritz-style, Negroni-like sipper from the brand including bittersweet Italian Spritz (Aperol-alike), Italian Orange (another bitter, in the style of Campari) and Dry Vermouth (which he infused with cardamom), topped with seltzer.

Lyre’s American Malt is an acclaimed bottle creating zero-proof Old Fashioneds and whiskey drinks. It delivers distinctive notes of woodiness, deep brown sugar, and a subtle smoky finish that anchors a cocktail without getting watered down.

Seedlip is most widely available option, and the brand is common among bartenders in mocktail bars, It is often mixed into drinks that resemble tonics drinks. Seedlip Garden 108 is a very clean, savory blend focused on fresh hand-picked peas, hay, rosemary, and thyme. It intentionally avoids fake gin burn, functioning as a crisp, adult mixer with tonic and cucumber.

The Fun of Creative, Mocktail Drinking at Home

Once you embrace a zero-proof mindset, mocktails move from an afterthought to a highlight of your day. They can mark the end of work, pair with dinner, or provide a way to bring people together without excluding anyone who is skipping alcohol.

A thoughtfully assembled home bar complete with measured tools, carefully chosen ingredients, and a willingness to experiment lets you explore new flavor combinations, revisit favorite classics in fresh forms, and enjoy the ritual of mixing, all while staying clear-headed.

Whether you batch a zero-proof punch for a gathering or quietly stir a single drink for yourself, the goal is the same: to treat non-alcoholic beverages with the same care, creativity, and respect traditionally reserved for cocktails.

What can “Mocktails By Michael” do for you?

I hope you enjoyed learning about mocktails. My mocktail business “Mocktails By Michael”, a part of the “The Michael Pour, LLC” is available for parties and events at your home or place of business. We are currently seeking out venues and spots to serve our incredible mocktails and batched mocktails for business events, fairs, festivals, and pop-up events in the Syracuse and Central NY area. If you are local business, feel free to reach out and let’s collaborate

In the meantime, stop by the “Of Moose and Mind” book shop in Manlius, NY for a book crawl on the night of July 10th to get a taste of our featured summer mocktail as well as tasting and selling three local wines from Damiani Wine Cellars. Check out the book shop on Instagram. I will be doing ongoing events with them.

You can contact me at the email and number below, website inquiry form on the homepage of this site, and Instagram.

I present you the classic “Sex on the Beach” from the 80’s/90’s, which is a mashup of a Cape Cod and Fuzzy Navel drink. I have served this drink for thirty years. It’s been butchered by so many barkeeps over the years. This is the version that I learned in bartending school all those years ago.

Some cultures use rum instead of vodka and that’s okay. In general, try to use freshly squeezed juices when possible. It better controls the sweetness. Please no maraschino cherries and Chambord, not layered, and doesn’t go in a rocks glass. Do you notice what they all have in common?

Sex on the Beach

  • 1.5 oz vodka or rum (I prefer vodka for the drink). Rum will make it sweeter.
  • 3/4 oz peach schnapps (I prefer upgrading to a peach liqueur, like Marie Brizzard)
  • 2 oz fresh pulp-free orange juice
  • 2 oz unsweetened cranberry juice
  • Garnish – lime wedge or wheel
  • Glass – Collins

Shake all ingredients in a shaker tin or glass with ice. Strain into an ice-filled Collins glass and garnish.

Sandy Bottom (re-mixed)

  • 1.5 oz coconut vodka
  • 1/2 oz melon liqueur
  • 1/2 oz orange liqueur (cheap = triple sec or call = Cointreau)
  • 1/2 oz fresh lime juice
  • 1.5 oz pineapple juice (preferably from a can)
  • Garnish – toasted coconut flakes and/or orange slice
  • Glass – Collins

Shake all ingredients in a shaker tin or glass with ice. Strain into an ice-filled Collins glass and garnish.

Virgin on Vacation

  • 1.5 oz lychee juice
  • 1.5 oz mango juice (preferably homemade)
  • 1.5 oz coconut water
  • 1/2 oz fresh lime juice
  • 1/2 oz simple syrup (1:1 sugar to water boiled for 10 mins, let cool)
  • Garnish – mango slice and paper cocktail umbrella
  • Glass – Collins

Shake all ingredients in a shaker tin or glass with ice. Strain into an ice-filled Collins glass and garnish.

Enjoy! Please let me know your thoughts! Can’t wait to see you at your next event or gathering.

Cheers,

Michael 🙂

michael@michaelpour.com

717.877.2729

The Art & Science of the Non-Alcoholic Cocktail, Part 1

July
1
2026
by Michael Nagy

In our current drinking climate, we see a variety of names given to non-alcoholic drinking options. On bar menus, you see Zero ABV, Low & No Alcohol, Alcohol-Free, NA Options, Non-Alcoholic Cocktails, Zero Proof, but the one you see and hear the most is ‘Mocktails’.

By whatever name you call them, really good ‘craft’ mocktails require care, skill, and fresh ingredients, just like their boozy cousins. In short, they should be as well-crafted as a cocktail. Being a classically trained bartender/mixologist, I enjoy using the term ‘non-alcoholic cocktails’ because they are essentially ‘cocktails’ without the booze. For purposes of this post, I will use ‘mocktail’.

Just like classic cocktails, i.e. Frozen Daiquiri or Margarita, being made in a blender evolving into a hand-shaken, on-the-the-rocks or straight-up drink, we have moved beyond the virgin blender drink and Shirley Temple.

Mocktails follow the same structure of an alcoholic drink by mixing ingredients together, combining interesting flavors, non-alcoholic spirits as the base, and adding garnishes. A non-alcoholic drink is meant to replicate a cocktail. Mocktails have evolved from simple non‑alcoholic substitutes into refined beverages that stand on their own. They combine fresh ingredients, balanced flavors, and thoughtful presentation, making them a central part of modern beverage culture.

Mocktails are crafted beverages that deliver the flavor complexity and visual appeal of cocktails. They too rely on fresh produce, herbs, spices, syrups, shrubs, purees, modifiers, and sweeteners to create drinks that feel polished and complete.

An argument can be made that they are more difficult to concoct and craft and perfect because they require a keen understanding of aroma, flavor, texture, acidity, sweetness, and balance. When designing a booze-free cocktail, you’re trying to create an elevated, complex drink, not just fancy juice.

Mocktails do matter because they offer an enjoyable, healthy, and mindful drinking option. They allow anyone to participate in social gatherings without compromising on taste or experience. This has made them hugely popular across restaurants, events, and home entertaining that emphasize flavor and craftsmanship.

Today, mocktails appeal to people who value creativity, wellness, and inclusive social experiences. Before the non-alcoholic spirits boom over the last five years, the buzz-free route presented challenges. Many recipes called for shrubs, syrups and other house-made components to build complex flavors.

That was somewhat manageable for cocktail bars and restaurants with plenty of time, ingredients to choose from, and deep pockets, but what about home bartenders seeking a drink at the end of the day or a host at an event or party? The sober curious movement and Dry January have led to the rise of non-alcoholic bottle shops all over the country with most located in big cities.

Quick story – In April 2020, during the early stages of the pandemic, an Instagram user captured the moment coherently. She posted a video on there to show how she was holding up at home during quarantine. She demonstrated this by making a large batch of Cosmos to be served to herself in a gigantic martini glass.

She wasn’t drinking alone. According to a study by the National Library of Medicine, an organization within the National Institutes of Health, many people who were significantly impacted by the pandemic began to drink significantly more alcohol as a result. However, as the pandemic progresses, a counter-phenomenon had surfaced.

Demand for booze-free beverages was up 60% from July 2020 to 2021, and the global non-alcoholic market has seen steady growth since 2020. According to trends reports across the globe, approximately 58% of those who drink alcohol are increasingly opting for non and low-alcohol cocktails indicating that the wave hasn’t let up.

It’s projected to reach nearly $1,258 billion by 2027, according to Fortune Business Insights. In comparison, the industry was valued at just over $900 billion in 2019. Altogether, it’s proof that non-alcoholic drinks are having a moment and are here to stay.

The way people are imbibing is changing and they are becoming more sophisticated. People are more comfortable coming to an establishment and ordering something non-alcoholic, and they’re still being treated like an adult. Unlike early 20th-century temperance and Prohibition, the modern non-alcoholic movement is more about options and individualization than widespread moralizing.

At the same token, patrons often wanted to consume less alcohol in each cocktail and wanted to try different types of drinks in a given setting. Their general knowledge of what a balanced drink should taste like has increased tremendously.

What people have really started to understand about their own behavior is that what they’re actually really enjoying is the social experience. It’s not necessarily that they enjoy the alcohol, it’s that they enjoy being together, celebrating and relaxing.

Why Are Mocktails Becoming So Popular?

The growing interest in wellness and more a balanced lifestyle has played a major role in the popularity of mocktails and non‑alcoholic elixirs. Many people want drinks that feel celebratory but are less impactful. Others simply want options that suit personal, cultural, or health‑related choices.

Some of the key reasons for their growing demand spelled out here:

  • Health‑conscious lifestyles: Many individuals look for lighter drinks that still feel indulgent.
  • Inclusive social settings: Mocktails and non‑alcoholic elixirs offer thoughtful choices for pregnant women, designated drivers, younger guests, and those who avoid alcohol.
  • Creative beverage menus: Restaurants and bars now treat mocktails and non‑alcoholic elixirs with the same respect as cocktails, offering intriguing flavors and elegant presentation.
  • Broader dietary preferences: Many mocktails and elixirs naturally align with vegan, gluten‑free, or low‑sugar lifestyles.

Mocktails have moved far beyond simple juice blends. They now represent artistry, innovation, and mindful enjoyment, much like the non‑alcoholic offerings created by some really cool brands.

At one time, the idea of not drinking, whether you were the designated driver, sober, pregnant, or simply abstaining, meant picking from sugary sodas, juices, teas. sparkling/tonic water, cheap coffee, or just tap water. Not very appealing options. The “big upgrade” to this list was the addition of non-alcoholic beer.

Taking care of your patrons or guests means giving serious consideration to the non-alcoholic beverages you are creating. Who will be drinking it and when? This also includes the food that will complement the experience.

What’s the occasion and setting? The “who” and “when” answers will influence the glass, temperature, flavors, presentation/color scheme, and textures desired. Remember, the drink’s glass and size should match the alcoholic counterpart, as not to draw attention to the person who isn’t drinking alcohol. No need to encourage the alcohol bullies.

Do they abstain from alcohol entirely, or can you use dashes of bitters, or do you serve alcohol-free beer or wine? The answer is that all of those things contain a microscopic amount of alcohol so ethically can’t serve.

Your objective is to mix up a flavorful, complex, balanced, and beautiful drink.

Flavorful: The drink should have a distinct flavor, not a watered-down juice or weak hint of something added to soda water.

Complex: Complexity will come from using various flavors and aromas that blend harmoniously or provide an exciting contrast.

Balance: Balance is the interplay between the five basic taste elements: sweet, salty, sour, bitter, and umami. A well-balanced drink will use multiple ingredients in proportion so that a single flavor does not leave the drink tasting one-dimensional. This is the science!

Beauty – We eat and drink with our eyes first. Use garnishes, ice, and glassware to create flair and enhance the experience of the drink. This is the art form!

The craft cocktail movement is founded on the use of fresh ingredients, like fresh juices, house-made syrups, shrubs, tinctures, infusions, fresh-picked herbs and flowers, and the use of artisan brands. So, too, are craft mocktails.

Juice: A handheld or electric juicer may become part of your essential bar equipment.

Syrups, Shrubs, and Tinctures: These not only provide sweetness but also enhance your drinks with tartness, herbs, spices, fruit flavors, and peppers to build balance and complexity. Infusing flavor and color to elevate the senses.

Fresh-picked: Both taste and aroma create flavor. The use of fresh herbs and flowers in juices, syrups, and garnishes enhances the flavors you are making while also setting expectations visually.

Artisan: Whenever possible, choose to make your mocktail ingredients at home or purchase brands that embrace the craft movement’s ethos.

Aristotle said, “The whole is greater than the sum of its parts.” And that’s totally true with mocktails and cocktails. The interplay between a dash of this and a small amount of that, mixed with something else, can create a flavor profile that is truly inspired.

Part 2 will go into more detail about the making of mocktails and about my mocktail business.

Cheers,

Michael Nagy 🙂

michael@michaelpour.com

717.877.2729

Drink Spotlight: What are the Drink Trends for 2025?

Espresso Martini
January
3
2025
by Michael Nagy

Welcome 2025! The month of January not only marks the beginning of a new year, but also an opportunity for beverage consultants and wine and cocktail businesses like mine to look at what’s trending in the drinking world and pass it onto consumers. Whether it be the ever-growing world of mocktails/low ABV/non-alcoholic cocktails, spirit-less spirits, experimental and up and coming wines, specifically from lesser-known regions, new spirits, or bar trends, look for these drink trends to pop up in 2025.

The year of 2024 saw the continued uptick of spritzers comprised of bitter and herbal elixirs and specialty Martinis, like the Espresso Martini (not really a martini in the classic sense), Dirty Martini, and whatever you can find to throw into a martini glass. This trend doesn’t appear to be slowing down any time soon. There was also a substantial increase in mocktails, creative no-and low-ABV requests and on drink menus, carbonated, bubbly, coffee cocktails, and high-priced cocktails, wines by the glass and by the bottle, especially in high end restaurants.

And it’s possible that prices might further spike with the new administration’s pending tariffs. Going out to drink is already pretty expensive. We suspect that this new reality and economic factors will determine how and when we go out, and whether or not we choose to drink at a restaurant at all. Why not stay at home with friends and co-workers for a cocktail hour, wine tasting, party, or dinner and choose “The Michael Pour”, a less expensive, much safer, more convenient option with exceptional customer service. No sticker shock, avoid traffic, exorbitant parking fees, and unpredictable bad weather in CNY.

The Michael Pour and I sincerely hope for a successful campaign in 2025 by providing you with excellent, useful, and informative content on the blog and top-shelf, comprehensive, and dynamic wine and cocktail services for your parties, events, dinner parties, company events, and special get-togethers. Please reach out to learn more at michael@michaelpour.com. 717.877.2729, or contact form on the site. Even though we are based in Syracuse and Central NY, we provide virtual and in-person services near and far.

Okay, back to The Martini. People in the industry as well as new drinkers have joined in the martini craze. Gin or vodka, an olive or lemon twist, shaken or stirred, wet or dry, or ‘on the rocks’ have been ordered. Bars have been getting creative and coming up with their own concoctions. Many of these martinis are incorporating gastronomy (science of food) with infusions and the use of herbs, spices, and food products from the kitchen. Will we see new takes on other classic martinis, like the Gimlet, Gibson, and Vesper?

Mindful drinking has been on the rise over the last several years. Hence, the addition of mocktails to cocktail menus. Although many drinkers have good intentions of drinking in moderation, there’s a new trend circulating that may be more effective in promoting moderation in 2025. The term “zebra striping,” as people are now calling it, is a strategy that involves subbing a non-alcoholic beverage between each alcoholic drink. Sipping an entire glass of water or a club soda with lime between cocktails is a great way to stay hydrated and avoid the dreaded hangover. Don’t be surprised when you hear bar guests or people announcing they are zebra striping at your next party.

While small-production artisanal spirits spiked during the pandemic, but the category niche has seen a significant slowdown, as sales declined in 2024 for the first time in many years. The outlook for these brands in 2025 is unclear with continued issues in the supply chain and high interest rates. Plus, as consumers start to feel the effects of rising prices, they might opt for bigger, well-known brands on the shelf.

Tourism in Japan reached record highs in 2024. With many U.S. travelers returning from recent trips to the country, we expect more drinkers will be eager to imbibe on sake more often than just at the sushi counter. Wine experts have been advocating to have sake placed alongside wine on restaurant menus. Some big city raw bars and bistros are featuring it now, even by the glass, and most likely will stick.

Red wine’s long reign over white wine may come to an end. While Cab, Merlot, and other reds got a boost in popularity from its health benefits and high antioxidant content, red wine’s health impact has subsided and drinkers are now looking to its lighter, lower-ABV counterparts like white wine. Big production and commercial wine companies are acquiring more traditional white wine producers to meet this trend.

Shots and shooters are starting to appear in more high-end and fine dining restaurants as a more casual, more playful way for guests to start a meal or to end a meal with dessert. Sweet shots to pair with desserts are becoming an alternative to hot spiked coffees, ports, sherries, and spirits on the rocks. As more diners look for restaurants to provide a full night-out experience for them, expect more “fancy” restaurants to have a little fun with shots.

Other notable trends – Guinness draft is on the rise in the beer world becoming more accessible in different types of watering holes and restaurants. Coffee as a main ingredient in everything from beer, cocktails, Martinis, Manhattans, and Old-Fashioneds.

Cheers,

Michael Nagy

michael@michaelpour.com

Seasonal Spotlight: Cozy Up with these December Cocktails & Mocktails

Holiday punch
December
3
2024
by Michael Nagy

December brings a whole new element to the cocktail and mocktail world. As the weather gets colder, the wind is blistering, and the snow begins to fall, the choice of what to drink at home, serve at holiday parties, and sip Christmas Eve and Christmas Day with family and friends becomes paramount. The season is brimming with holiday cheer with decorations, Christmas cookies, and a renewed gathering with family. To add to the celebration, why not enjoy a spirited winter cocktail or mocktail or a hot beverage that will warm you up?

You can mix up batched drinks, hot drinks, after-dinner drinks, brunch drinks, punches, or sangrias featuring classic holiday flavors like gingerbread, peppermint, cranberry, citrus, pear, cinnamon, apple, pomegranate, and sugar cookie or make a cozy drink that warms your soul. If you’re a fan of hot drinks, try spiked hot chocolates, hot toddies, or hot buttered rums. Think of a Bloody Mary made with tequila instead of vodka or a martini with pomegranate, blood orange, or cranberry flavors. Pull out a nice brandy, cognac, or whiskey to add to your hot drink or warm it up over a snifter glass filled with hot steaming water.

No matter what type of drink you choose, now is the time to make use of seasonal winter fruits, juices, and syrups listed above to concoct a non-alcoholic winter drink, Christmas drink, or punch the whole family and guests can enjoy.

Below you will find some cocktail options for the month of December, Christmas, and the holiday season. If you don’t drink or prefer a non-alcoholic option, there are variations listed in the drink recipes to make mocktails. If you would like help creating your own holiday drink menu or want to plan an event this winter, please feel free to reach out by email, DM on IG, or contact form on website. Cheers!!!

Hot Toddy

Toasty Toddy: A Classic Reinvented 

Let’s kick things off with a twist on a timeless favorite. The Hot Toddy is the epitome of cold weather cocktails, but here is joyful spin to it, making it bolder and brighter. It is simple yet sophisticated, capturing the essence of celebration. Just combine the whiskey, honey, and lemon juice into your favorite glass and top it with hot water and stir until the honey is dissolved. Add the cinnamon stick, lemon slice, and cloves for garnish, and enjoy the warm embrace of this elevated classic.

Use Scotch, Irish whiskey, Rye, Bourbon, or Blended Whiskey. The brown spirit is often what leaps to mind when people think of a Hot Toddy’s boozy base because the spirit’s roundness complements the cocktail’s other ingredients well. But any spirit is a good Toddy base. Truly. Rum, being a kindred brown-spirit cousin of whiskey, works well. Try agave-based spirits like tequila and mezcal, or even gin, if you prefer. The endgame is different with each spirit, but the warming results are not.

  • Boiling water to fill an Irish coffee mug or thick mug
  • 4 cloves
  • 1 lemon peel or wheel
  • 2 teaspoons demerara sugar or brown sugar
  • 1/4 oz lemon juice, freshly squeezed
  • 2 ounces whiskey (bourbon, rye, Irish or scotch) or go for a dark or spiced rum

Prep –

Fill a mug with boiling water and let stand for a minute or two to warm. Meanwhile, stick the cloves into the lemon peel or wheel and set aside. Empty the mug and fill about halfway with fresh boiling water. Add the sugar and stir to dissolve. Add the prepared lemon peel or wheel and stir. Add the lemon juice and whiskey, and stir again.

Sparkling Winter Cosmo

Sparkling Winter Cosmo

This boozy, vivid, orange spritzer with the addition of Champagne, particularly rosé Champagne, takes on the personality of everyone’s favorite Cosmo and Margarita.

This vivid orange spritzer gets its striking color from blood orange and rosé Champagne. The tart juice blends lovingly with tequila and further enhanced by the brandy-based orange liqueur, Cointreau and two dashes of orange bitters. St.-Germain, an elderflower liqueur, adds sweetness and floral notes, amplifying the drink’s complexity and depth and a little lime juice helps balance the acidity and sweetness.

Rosé Champagne is generally on the dry side and with lots of berry notes and an aroma of baked brioche, it’s the best sparkling option. Plus, it is a great celebratory sparkler for the holidays. Cremant sparkling rosé wines from across France can be a replacement at a lower price tag.

Another great option is Spanish cava, which offers a number of fantastic rosé options.

The United States is producing some quality sparkling rosé, with states like Washington, Oregon, California, New Mexico, New York, and even Texas getting in on the action. Just be sure to avoid any bottles that are too sweet, or it will throw off the balance of the drink. To make mocktail, replace alcohol with spirit-less spirits, sparkling grape juice or sparkling mixed berry soda water for Champagne, and sparkling elderflower beverage.

  • 1.5 oz reposado tequila
  • 1/2 oz Cointreau
  • 1/2 oz St-Germain Elderflower Liqueur
  • 1/2 oz blood orange juice
  • 1/2 oz lime juice, freshly squeezed
  • 2 dashes orange bitters
  • Rosé Champagne, chilled, to top (approximately 3 oz)
  • Garnish: blood orange wheel

Prep –

Add the tequila, Cointreau, St-Germain, blood orange juice, lime juice and bitters into a shaker with ice and shake until well-chilled. Strain into a wine glass filled with fresh ice. Top with the rosé Champagne. Garnish with a blood orange wheel.

Michael’s Holiday Punch

This warming punch is perfect for winter entertaining with cold weather flavors of pear, cinnamon and citrus. While apples are typically the star of fall cocktails, pear liqueur adds fruity depth and flavor without being overly sweet or sour. This punch serves 12, but if you have more or less guests, adjust accordingly. It does require a significant amount of prep and time in the kitchen, but it is so worth it for your holiday parties or get togethers. To make mocktail, remove Cognac, replace pear liqueur with pear puree, and replace Champagne with sparkling white grape juice or soda water.

  • Three 3-inch cinnamon sticks, broken into pieces, plus whole cinnamon sticks for garnish
  • 1/2 cup sugar
  • 12 oz Cognac
  • 12 oz pear liqueur
  • 9 oz fresh lemon juice
  • 6 oz triple sec
  • 12 oz chilled Champagne
  • Orange wheels for garnish
  • Lemon wheels for garnish

Prep –

  • Add broken cinnamon sticks to a medium sauce pan and cover with 1 cup of water. Bring to a boil and simmer over moderately low heat until reduced by half.
  • Stir in the sugar until dissolved. Let cool, then strain through a fine sieve into a bowl; refrigerate until chilled.
  • Add crushed ice to large punch bowl. Using a long stirrer or spoon, slide orange and lemon wheels against the inside of the punch bowl.
  • Combine one-fourth each of the cinnamon syrup, Cognac, pear liqueur/pear puree, lemon juice and triple sec or not in a cocktail shaker. Shake well.
  • Add one-fourth of the Champagne/sparkling grape juice and shake once, then add to the punch bowl. Repeat the shaking 3 more times with the remaining ingredients. Serve the punch in glasses, garnished with cinnamon sticks and orange and lemon wheels.

Michael’s Winter Party Sangria

Cover photo. Most people think of red sangria (made with red wine) during the cold months, but this white sangria will satisfy all your guests who prefer white wine or like sangrias. It does require a significant amount of prep and time in the kitchen, but it is so worth it for your holiday parties or get togethers. To make mocktail, replace Pinot Grigio with white grape juice.

  • 3 large oranges
  • 1 small lemon, plus lemon wedges for rims of glasses
  • 1 (2-inch) piece fresh ginger, peeled, halved lengthwise, and smashed (optional). For ease, you can leave out or sub crystallized 1/2 oz ginger liqueur, ground ginger (very potent so use very little)
  • 1 cup granulated sugar, divided
  • 2 (750-ml) bottles dry Pinot Grigio
  • 5 whole star anise
  • 2 cinnamon sticks
  • 1 teaspoon vanilla extract
  • Pinch of kosher salt

Prep –

  • Using a vegetable peeler, remove peel in wide strips from 2 oranges and from half of the lemon. Juice lemon to equal 2 tablespoons juice; set juice aside.
  • Heat orange peels, lemon peels, ginger (opt), and 1/2 cup sugar in a large saucepan over medium-high. Cook, stirring and scraping bottom and sides of pan constantly with a wooden spoon, until sugar crystallizes and turns golden brown, 7 to 9 minutes. (The sugar will melt and then crystallize, forming small pebbles.) Slowly stir in 1 bottle of wine/grape juice Slowly stir in second bottle of wine/grape juice; add star anise, cinnamon sticks, vanilla, and reserved 2 tablespoons lemon juice. Reduce heat to medium-low, partially cover, and bring mixture to a vigorous simmer. Reduce heat to low, and simmer 10 minutes. Remove pan from heat and let mixture steep 20 minutes.
  • Meanwhile, grate remaining orange to equal 1 packed tablespoon grated zest. Combine orange zest, salt, and remaining 1/2 cup sugar in a small bowl. Using the back of a spoon, stir and crush mixture until mixture is fragrant and has an orange tint; set aside.
  • Return pan to heat over medium, and cook, stirring occasionally, until warmed through, about 4 minutes. Pour wine mixture through a fine wire-mesh strainer into a large heatproof bowl; discard solids.
  • Rub rims of heatproof glasses or mugs with a lemon wedge; dip rims of glasses into orange zest–sugar mixture. Carefully ladle mulled wine into glasses, and serve warm.
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