Alcohol-free drinks are in vogue, and the range is steadily growing. But many of us still find it difficult to choose when it comes to combining the drinks with food.
Water, juice, cider, tea, kombucha, lemonade and alcohol-free beer or wine all have a place on the dining table but you need to know which drink to choose for the food you'll be serving - that is where Alcohol Free Please comes in. The author helps you make the right decision. He goes through everything from drinks that are quick and easy to make by flavouring water, squeezing fresh juice or brewing using products from the shop's alcohol-free range to drinks that need more time to make.
There are no rules, just plenty of inspiration, because the main thing is that the drinks are good. As Richard Man says: "Drinks that are being served with food should complement the food, whatever the level of alcohol is. It is as simple as that".
Richard Man is a sommelier and alcohol ambassador with a Master of Science in Chemical Engineering from KTH, because "food and drink is chemistry in its purest form". He has, among other things, been involved in Fotografiska's bar venture with a focus on non-alcoholic drinks and sustainable consumption.