Cocktails are indulgent and delicious, so naturally they tend to be bad for you. They’re often full of sugar and are always expensive. But what if I told you that didn’t have to be the case? All you have to do is make wise choices with your ingredients and start shaking them at home.
To do so, we’ve enlisted the help of International Bartender of the Year 2015,(Ryan Chetiyawardana). As the owner of the to use no perishables, Ryan proves cocktails don’t have to be boring to be healthy. He looks to modern botany as an inspiration for his recipes, using fresh shrubs, natural infusions, and meticulously sourcing unusual ingredients that provide an alternative to sugar.
When it comes to making health-conscious cocktails, Ryan says, “avoiding heavily processed ingredients is a good rule of thumb. [This includes] juices (even the ‘fresh’ ones), artificial sweeteners and flavours.”
He also believes it’s important to “use the best ingredients you can get hold of and use them whilst they’re at their best. Using fresh, whole fruits and herbs, and good ingredients (including your ice, spirits and mixers) will lead to a much more balanced drink.”
All too often cocktails are full of sugar, yet Ryan steers clear. He recommends sweetening your cocktail with other sources such as honey, fresh fruits and herbs, and fermented products like sherry, miso and beer.
With this in mind, here are three cocktail recipes worthy of the weekend, that won’t ruin your saintly week.
30 ml Lillet Blanc
2 grapefruit slices
1 sprig of thyme
30 ml sweet vermouth (recommendation: Dolin Rouge)
1 fresh ginger slice
2 orange slices
*I use .
30ml (Certified by )
30ml Vermouth Rosso
Orange peel to serve
This recipe is courtesy of not Ryan Chetiyawardana.