[As published in West Palm Beach Magazine.]
Jules Aron’s The Low-Proof Happy Hour, may not be the typical stunning, but unused, coffee table book often found in homes across America, but this fresh, flavorful, and breezy recipe softcover guidebook may just be one of the top tomes of the cocktail oeuvre.
Her art is in the mixing! By toning down the booze in her concoctions and replacing them with delicious, fresh, and natural ingredients, Aron has taken the wellness space to a reimagined collection of artsy and classic cocktails, and everything in between. From page one, she sets you up for mixology success with a step-by-step guide on how to first, stock your pantry with the right ingredients so that you can create and balance the flavors for an effective array of low-proof cocktails.
My favorites include Garden Mojo, the quintessential mojito with a medley of jasmine tea and honey muddled with mint and basil, which will “send your senses into overdrive.” Then, there’s the Solmate, what Aron calls “a drink with benefits!” This delicious blend of juicy citrus consisting of pineapples, grapefruit and lemon, and spicy turmeric, is spiked with dry vermouth and polished with honey syrup, resulting in a golden anti-inflammatory elixir that tastes just like sunshine should. One not to be missed is Santa Rosa, which is on page 154.
Santa Rosa is divine. Matthew Biancaniello, known for his culinary-inspired libations, shares this drink he created with Verjus, a tart grape juice produced by pressing unripe grapes. The nonalcoholic drink mixes Santa Rosa plums, lime juice, agave syrup, huacatay, Candy cap mushroom, Verjus infusion, and marigold petals. The mushroom’s faint scent alone is sure to play with your senses, Aron writes.
In her book, she introduces her readers to a novel concept, a creative way of entertaining and enjoying flavors. She writes, “There’s a new buzz in cocktails and the proof is in the drink. Low-proof libations, also known as shims, suppressors, and sessions have been around for centuries. Countries like France, Italy, and France have enjoyed vermouth, sherry, and amaro cocktails –like the now ubiquitous spritz—for years. It seems the fever is finally spreading. Bartenders and patrons in the United States have been embracing low-alcohol libations with a new passion.” Read more . . .