Finally: What to Drink When You're Not Drinking

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Finally: What to Drink When You're Not Drinking
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Given up alcohol? Then read this.

I don’t drink. Any more, that is. I’ll spare you the dramatic backstory, but for the purposes of this story let’s just say that I worked my way through the finite quantity of alcohol that the great bartender in the sky has provided for each of us at a vastly accelerated rate.

Which seemed more or less a ridiculous fantasy—until Ben Branson entered the equation. A few years ago, Branson—a 35-year-old branding professional with a three-centuries-old family farm in the north of England—had a sort of eureka moment. The end result is, two mind-blowing non-alcoholic mixing spirits that have been taking high-end cocktail bars and Michelin-starred restaurants by storm. It’s not a non-alcoholic gin—that would be selling it short.

I took a lot of pride in growing things—herbs and veg and fruit—and I knew a little bit about agriculture, but the larger world of botany and horticulture hadn’t yet blossomed for me. But I started growing more and more different things, and reading more about them, and one night I found a copy of a book from 1651 called—a recipe book and a bit of a manual on distillation and apothecaries. It had a whole host of remedies, with some of them alcoholic and some of them non-alcoholic.

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