'Vulcans were probably not huge on intoxicants, which is why this recipe for a refreshing and mentally invigorating iced tea contains only a blend of three teas with verjus, the nonalcoholic juice of unripe wine grapes. It’s a great way to get some refreshment before a smug and self-satisfied meditation session.'
'Romulan Ale is banned in the Federation, but that shouldn’t stop you from enjoying a Gin Fizz in characteristic cobalt. By all accounts, the Romulan Ale is quite strong, so don’t be shy of the navy-strength gin. The last thing you’d want is to come off as sheepish in the face of one of our oldest rivals.'
Cardassians seem like a bitter people who crave a stiff drink, so a Sazerac might be their go-to after a long day of selling your soul to the Dominion. The salt rim balances the bitterness and seems fitting for a species that throws back fish juice for breakfast.
'The infamous Klingon coffee from “Star Trek: Deep Space Nine” is the base for this Irish Coffee riff. It’s something one might imagine Miles O’Brien and Worf concocting once the blood wine runs out. The goat milk gives it some funk, and the smoked paprika provides an earthy, spicy hit. Smells like Kronos!'
'“Conundrum,” the episode of “Star Trek: The Next Generation” in which everyone gets their memories erased and Data thinks he’s a bartender, is one of the series’ best. He makes this drink for Troi after losing a game of 3-D chess. It goes from clear to green to red in the blink of an eye. We don’t yet have the technology to recreate that marvel, but we can mimic it using a trick with red-cabbage-infused rum. The drink will turn from purple to red with the addition of the fruit juices.'
'Apple cider stands in here for the apple brandy in the Orchard Mai Tai. “The ginger syrup and spiced cider re-create the ‘heat’ that you experience when drinking spirits,” John deBary says'
"John deBary reimagines the classic Martinez (gin, vermouth, maraschino liqueur and orange bitters) with Balvenie DoubleWood single malt. The Scotch gets a distinctive flavor from aging in two kinds of wood—first in traditional whisky barrels, then in sherry casks."
'John deBary loves Fentimans offbeat dandelion and burdock root soda both on its own and mixed into drinks. “It has an intriguing herbal bitterness that you find in many Italian liqueurs,”'
"In this supertangy mocktail, John deBary combines two new additions to the mocktail arsenal: verjus (unripe grape juice) and DIY vinegar. The pineapple vinegar is from Ryan Casey, whose Charleston Sour inspired this recipe."
"To create a big, billowy foam head, John deBary shakes an egg white into this mocktail variation on The Adventures of Pete and Peach. Smoky Lapsang souchong tea mimics the peatiness of the Scotch."
"New York City mixologist John deBary, the assistant editor for F&W Cocktails 2013, makes this zippy drink with Japanese whisky, which is quite similar to Scotch"
"To re-create the flavor of the banana liqueur in the Psychedelic Jungle rum cocktail, John deBary shakes a chunk of banana into this mocktail version."
“When I come up with mocktails, the challenge is to keep the flavors ‘adult’ and spirit-like,”