1 oz. cucumber juice
1 oz. fresh lime
¾ oz. simple syrup
½ oz. Jack Rudy’s Classic Tonic Syrup

Shake and double strain over ice into a Collins glass, rimmed with salt. Top with soda and garnish with fresh cucumber.

from Nick Meyers, The Barking Frog

¼ cup fresh sage leaves
½ cup simple syrup
½ teaspoon kosher salt
12 oz. club soda
2 quartered Meyer lemons

Muddle lemons, sage leaves, simple syrup, and salt in a pitcher. Just before serving, add club soda and stir to combine. Serve over ice in rocks glasses. Serves 4.

from Kristi Coulter, via Bon Appétit

½ cup sugar
½ cup fresh lime juice
8-12 oz. club soda
4 whole star anise pods
4 lemon twists
2 chai tea bags

Combine tea bags and 1 cup of boiling water in a small bowl; cover and let sit for 8-10 minutes. Add sugar and stir until it dissolves; discard tea bags and let mixture cool. Stir chai syrup and lime juice in a pitcher to combine. Divide among 4 rocks glasses filled with ice and add 2-3 ounces of club soda to each. Garnish with anise pods and lemon twists.

from Kristi Coulter, via Bon Appétit

5 cardamom pods
1 oz. honey syrup*
1½ oz. fresh squeezed lemon
1½ oz. soda water

Muddle cardamom pods in a shaker. Add Honey Syrup, lemon, and ice. Shake for 10-15 seconds. Double strain into a rocks glass to sift out cardamom. Top with soda water, fill with ice, and add zest of lemon.

Honey Syrup Boil 1 cup of water and add 1 cup of honey. Stir until dissolved. Let stand to cool.

from Eric Over, Frank’s Oyster House

1 oz. fresh squeezed orange
1 oz. grenadine syrup*
2 oz. soda water

Strain pulp from orange juice. Pour all ingredients into a wine glass. Fill with ice and garnish with an orange twist.

Grenadine Syrup Bring ¼ cup sugar and 1 cup pomegrantate juice to a boil over medium heat. Boil for 5 minutes, until the mixture has thickened. Let stand to cool.

from Eric Over, Frank’s Oyster House

1 pineapple
1½ cup sugar
1½ cup water
2 tablespoons loose leaf Earl Grey tea
2 drops vanilla essence
¼ - ½ cup apple cider vinegar (to taste)

Peel and dice pineapple, setting leaves aside. Cover with sugar, stir in Earl Grey tea, and leave to macerate at room temperature overnight. Add water; mix well. Strain out large lumps of pineapple. Stir mixture until sugar is well dissolved. Add vanilla and vinegar, a little at a time, to taste. To serve, pour 2 oz. over ice, top with soda water, and garnish with a pineapple leaf.

from Karen Meng, The Mansion Restaurant

½ oz. lime
½ oz. cherry syrup (or maraschino brine)
San Pellegrino Limonata

Build over ice in a smoke salt-rimmed pint, top with San Pellegrino Limonata. Garnish with maraschino, if you choose.

from Eric Weakland, Raconteur

3 oz. cold brew coffee 1 oz. lavender syrup 4 dashes black walnut bitters

Build in a pint glass over ice, shake and strain into a sugar-rimmed martini glass. Walnut sugar is recommended, but turbinado sugar will also suffice.

from Eric Weakland, Raconteur

Note: This zine was inspired by Nothing Good Can Come From This the debut essay collection by Kristi Coulter that makes a feminist argument for sobriety. It was illustrated by Tiffany Mallery, designed by Alex Merto, and directed by Naomi Huffman. It was printed in a limited edition of 200.

Recipes were provided by Kristi Coulter, Karen Meng, Eric Over, and Eric Weakland.