One of the biggest movements that welcomes us all into 2025 is a curious mix of strong potents at one end, fueled by the recent rise in the popularity of Tequila and absolutely zero alcohol drinks and mixers as the sober curious movement gains momentum every day. Otherwise, as a civilization, we seem to want to get hammered and stay sober, and the consensus can’t make its mind up. We certainly live in difficult times.
Well, not to put a dent in your festive spirits, pun unintended, here are a few drinks to try that can work well on any occasion, ranging from spirit forward to low-abv (alcohol by volume), so you can choose just how high or dry you wish to be.
NEGRONITA
This is the charm of Tequila, and its Midas touch, it can transform anything into something magical. Just switch up a Negroni (which is equal parts Campari, red Vermouth, and gin) by replacing the gin with Tequila or, better encore, an earthy Mezcal. What you get is a drink that’s very recognizable and yet entirely new. Neo-classic is what many mixologists call this drink category, where old classics are given a contemporary makeover. I just went a bit Latino and called it a Negronita.
PICANTE
To mention Tequila in a story means mandatorily including its current most famous incarnation—the Picante. A drink simply based on the fresh and sharp flavors of coriander and green chilies, respectively, all balanced out with sugar and lime juice, is today’s most popular way to consume this spirit. Variations abound. Some play with different chilies and peppers, while others tinker with the fresh herb part, trying everything from cilantro to lemongrass. In the end, you have a light, fizzy drink that is equal parts sweet, sour, and spicy, all laced with garden-fresh, herby hints. It’s almost as healthy as a salad, what’s not to like!
CUPITO
Imagine a wintery Christmas drink that is rich and creamy but doesn’t involve breaking any eggs. This drink is the Puerto Rican egg nog, which involves using coconut milk and cream alongside condensed milk. Mix it all with some spices (cinnamon and star spice are best) with a generous dose of Puerto Rican rum; some may even cook it a bit, but be careful not to let the ingredients separate. Cool it and serve with cinnamon dust as garnish. It’s everything Christmassy and wintery in a glass without any nasty eggy smells that sometimes spoil the taste.
HIGHBALL
This is the best way to prolong a drink. At parties when one knows they will be nursing a glass and sipping from it occasionally, the highball is a good way to drink while also hydrating without getting intoxicated too quickly. It’s a small measure of whisky on ice topped up with lots of soda. In between these two main components, one can add any flavor they like—from zesty lemon (yuzu is a good one to go for) or citrusy mandarins to more exotic picks like pineapples (which marry well with single malts) to tropical mango (great with Bourbon). The trick is not to overdo it and only add a dash to give a hint of flavor but not to make the drink too sweet or cloying. It’s essentially a flavored whisky soda; the idea is to keep all flavors mild and non-dominating.
ZERO PERCENT
For this last one, instead of a drink, I am mentioning the category and sharing some names that I feel are doing a commendable job of making sobriety ‘cool.’ Zero percent beers are already quite popular in verticals where Erdinger and Heineken make very acceptable brews. Then there is Strykk, which makes a range of spirits (or ‘Not Spirits,’ as they christen them) that deliver all the taste but none of the high. Crossip Dandy Smoke is a good alternative alcohol-free spirit that can be used in cocktails, while Caleño is a beautiful rum alternative. In case you want an all-mixed, ready-to-drink product, try Everleaf. Beyond these, the world of Kombuchas is vast and flavor-rich. Explore and see what you can find locally.
In the end, it’s all about having a good time, free from hangovers and/or judgments. Try away and see what works for you.
