Mindful Mixology

The Art of the Spiritfree Cocktail

If you’ve been paying attention, you’ve probably noticed a shift in how our culture is drinking, thinking and talking about alcohol. We’ve entered a new era of mindful mixology where zero-proof (nonalcoholic) and low-ABV (low-alcohol) cocktails are getting just as much action as the Margaritas and Martinis of the world.

The lexicon is also evolving: mocktail is out, spiritfree (sic) is in.

I recently caught up with Kristi Dukoff, owner of Kristi’s Kraftails, a seasonally inspired beverage company based in Warren, to learn about her favorite spiritfree recipes and techniques. Kristi says, “The DNA of any great drink is based on the balance of sweetness, acidity and bitterness. Mocktails or spiritfree drinks have the reputation for being sugar bombs, so I focus on recipes that incorporate sweetness through fresh fruit and juice.”

Before starting her own business, Kristi managed the bar program at Gracie’s in Providence, making a name for herself designing full zero-proof pairings for their nine-course tasting menus. She reflects that “the best flavors happen in layers,” like in Hey Bay!, her sophisticated riff on an Arnold Palmer, garnished with fresh viola blossoms. Floral notes of jasmine green tea are bolstered by raw wildflower honey and the warming, pungent spice of fresh bay leaf. Fresh lemon juice and honey add sub-stantial body to the mix.

In her favorite spring refresher, the Fauxjito—a spiritfree spin on a Mojito— Kristi adds jalapeño agave syrup to a cucumber mint infusion for some sweet heat, a tart and silky agua fresca that’s impossible to put down. An island of cucumber and mint juts out of the ice, a welcome oasis for the senses.

Kristi is celebrating 12 years working with Gracie’s (now as a bar consultant) and she still loves pairing with recipes, like Executive Chef Matthew Varga’s Mediterranean spring lamb meatballs (find the recipe on page 12). The lightly spicy, refreshingly minty Fauxjito goes beautifully with the ground lamb, marinated cucumbers, feta and fresh mint—a perfect pairing for the season of revival.