Demi-Sec January — Chow Bella

For the past two years I’ve been part of a group that keeps track of alcohol consumption. It’s called “100 days” and the idea is that we all “pledge” to go alcohol free for 100 days over the course of the year. When you think about it in terms of weeks it means that you just need to forgo alcohol two nights a week (with a two week vacation built in). Much to my chagrin and surprise, I found it much harder to do than you would think. Of course, dating, working in the wine industry and taking more vacations than I had in the past certainly contribute to drinking - and what I found was that it was harder to drink in moderation (2 or less drinks) than to not drink at all. It’s been good for me because I think through covid and probably before (if I’m being completely honest) I got into the habit of having a glass while I cooked and then at least 2 more while I ate my meal.

When I was married it was not uncommon for us to routinely open two bottles of wine in an evening. It’s taken two years but I’ve finally started to change my relationship with alcohol. I realized for me part of the pleasure of drinking was the ceremony of making a drink - I like the festive look and the special glasses that I used. It also was a delineation between day (work) and evening (relaxation) for me. While I fell 3 days short in 2023 of making the 100 days, I was proud of the fact that my moderate drinking drastically increased over the years. This past year I had 190 combined days of dry and moderate days. I am determined to hit 103 dry days in 2024. To kick that off I’m doing what I call a “Demi-sec” January. January is extra hard for me - it’s my Birthday month (my kids used to swear it was a year long celebration but …). So I’ve been trying hard to not open that bottle of wine when I’m home alone. At one juncture it was a point of pride that I treated myself to a nice glass of something (or two…) if I made a good meal. Not doing so is a change in behavior.

I was introduced to this shrub by my friend, Michael. Both of us caved to the wonderful champagnes and sakes that I’d brought for his fabulous meal - Bo Ssam with pickled vegetables and duck confit salad…. I tasted it and decided it might be a good thing to have on hand - especially through the balance of January. This recipe appeared in the New York Times but I took out alot of the sugar and added in more herbs and fresh ginger. For me the base MUST have a strong flavor - especially because I add seltzer , tonic and ice to the drink.

One last note - on my last batch I added in finely grated fresh ginger root to the initial mash in Step 1 / letting it macerate with all the other rinds and herbs. Then I added all that goodness into the fresh lemon and grapefruit juice. AMAZING. Cheers!

LEMON PEPPERCORN SHRUB WITH GINGER (optional)

INGREDIENTS

Yield: 2 cups

5 medium lemons, peeled and fruit reserved
1 small grapefruit, peeled and fruit reserved
½ cup cups granulated sugar (recipe called for 1 ¼ cup)
1½ t easpoons whole black peppercorns, crushed
1 teaspoon flaky sea salt
3 sprigs fresh thyme
3 cloves, crushed
2 bay leaves
About 2 inches of ginger root, cleaned and then finely grated

PREPARATION

1. Step 1

Place the citrus peels in a medium bowl or a large jar. Add the sugar, peppercorns, salt, thyme, cloves and bay leaves and ginger if using.

2. Step 2

Use a muddler or the end of a rolling pin to muddle the mixture together, working the sugar mixture into the peels until the peels begin to express their oils and start to turn slightly translucent. Set aside at room temperature for at least 6 hours or overnight. Much of the sugar should be dissolved, and the citrus peels will be mostly translucent.

3. Step 3

Juice the reserved lemons and grapefruit. (You should have about 1¼ cups juice.) Add the juice to the mixture and stir (or cover and shake the jar) until the sugar and salt dissolve. Strain through a fine-mesh strainer, pressing on the solids and transfer to an airtight container. The shrub can be stored, in the refrigerator, for up to 1 month.

For a non-alcoholic French 75

Yield:1 cocktail

Ice
1ounce Sweet Bay-Peppercorn Shrub
½ounce fresh lemon juice
3 dashes orange bitters (optional; see Tip)
2 ounces soda water
1 ounce dry tonic water
Lemon twist and or fresh sprig of thyme or rosemary

PREPARATION

Step 1

In an ice-filled cocktail shaker, combine the Sweet Bay-Peppercorn Shrub, lemon juice and bitters, if using. Cover and shake until well chilled. Strain into a Nick and Nora or coupe glass, and top with soda water and tonic. Finish with the lemon twist and herb sprig

TIP

Most bitters have a small amount of alcohol and, while very diluted, make sure whomever you’re making a drink for is OK with this addition, or skip entirely.