COCKTAILS ARE THE NEW MAINS

Make low-ABV craft beverages the star of your next dinner party

- EMILY HAVENER

In Dallas, Apothecary is creating a different kind of cocktail. On one hand, creative director Tanner Agar and bar manager Greg Huston are getting technical with centrifuges and pyrolysis. On another, they're looking at food and asking why it can't be used to make drinks, or why cuisine techniques like sous vide can't be used when composing a cocktail.

Some of these techniques you'll have to visit Apothecary to experience, but some can be replicated for at-home entertaining. Here, Agar and Huston share recipes for low-ABV sippers perfect for a long, lazy afternoon that bleeds into the night. They require significant prep time-but if you've ever begun cooking a holiday spread days in advance, or even just made a dessert that calls for resting dough or freezing pie filling overnight, we urge you to give that attention to one of these batch-friendly cocktails for your next gathering instead, and keep the food simple. We guarantee you and your guests will be impressed.

Raspberry Vermouth and Soda

SERVES 18 TO 20 

At Apothecary, bartenders use a centrifuge to clarify infusions and prevent separation. At home, a specialty enzyme called Pectinex (you can find it online) and coffee filters replicate the process.

1 cup red raspberries

1 cup black raspberries

1 (750-milliliter) bottle bianco vermouth

3/4 teaspoon Pectinex

Soda

Garnish: Lemon peel

Special equipment: 4 coffee filters

1. In a blender, puree berries, vermouth, and Pectinex. Layer 4 coffee filters in a chinois strainer over a large pitcher; let drip until all liquid has passed through, about 3 hours; do not press blended mixture before discarding all solids.

2. To serve, fill a highball with ice. Add 1/4 ounces infused vermouth, top with soda, and garnish with lemon peel.

SPECIAL EQUIPMENT AND MEASUREMENTS