At our holiday tables, 0% ABV drinks are the stars of the show, and for good reason—today’s non-alcoholic options allow us to get creative with dinner pairings, turn on our friends and family to the diversity of fermentation, and let us explore (and share!) different bevvies without inhibition. This year, we’re featuring some of Onggi’s favorite non-alcoholic bevvies to delight every kind of drinker. Whether you’re taking a break from drinking or broadening the options for you and your guests, today’s non-alcoholic beverages offer a ton of variety for your table. We’ve put together a list of some of the drinks we can’t get enough of, and how to pair them with holiday dishes.
Sparkling rosé? Absolutely! Muri’s Yamile will inspire any wine drinker—it’s a smoky combination of rhubarb, fermented raspberry and gooseberry, goldenrod, anise, and honey. If it sounds complex, it is! Pour this rosé right when they walk in the door and pair with hors d'oeuvres like deviled eggs, smoked fish dips, and your favorite tinned fish + cracker combo.
Batching cocktails for holiday parties is an elite hosting hot tip. This ume plum syrup from Yume Boshi will level-up your batch, adding tangy plum flavor that shines through whatever you make, like this bourbon sour with ume syrup. Try a cocktail station where guests can make their own ume highballs—all you need is syrup, sparkling water, and your favorite whiskey or non-alc replacement.
Think of tea as more than just a coffee replacement. Teas traditionally pair wonderfully with many different kinds of dishes—take it from Yam’Tcha, a Michelin starred restaurant in Paris celebrated for doing just that. Take a page from their book and serve up our favorite toasty and nutty houjicha tea from Kettl. This green tea is roasted over charcoal for its signature soothing roasty flavors. It’s lower in caffeine than regular green tea, and pairs perfectly with roasted veggies like butternut squash. Want to snazz it up? Use houjicha to make your new signature smoky Manhattan.
Citrus is the first thing we reach for when making holiday mocktails. It’s in season, it pairs beautifully with almost any dish, and it’s refreshing as heck. The INNA shrub is made with California marsh ruby grapefruit, whose bitter notes are balanced perfectly by its bright tart flavor. Just add sparkling water and a citrus peel and you’re good to go, or include some mezcal or your favorite tequila replacement for a unique take on a paloma cocktail.
This Food and Wine approved Korean inspired brew is spicy, fruity, and a little sweet. Inspired by a Korean spiced punch called sujeonggwa, this bevy stands on its own as a perfect pairing to holiday dishes. Think turkey, classic holiday sides, kimchi soups, tomato-based dishes, and anything spicy. It’s light, earthy, and comforting—a unique and perfect option for your family table.
This non-alcoholic option from Californian brand Non2 is unique and intricate. There’s tannin, acidity, fruitiness, and richness. Olive brine, Japanese kombu, Semillon-grape verjus, and oxidised pears give this wine structure, tartness, and complexity. Pair with cheese boards and ‘70s records.