Am I the only one who’s always dreamt of being a mixologist? I’m fantasizing about more than measuring out the right ratio of vodka and cranberry juice for a Cape Cod, but being a true artist with elixirs and spirits. In the hands of a true mixologist, a dash of this, a splash of that, and an unexpected combination of flavor profiles can yield a libation so delicious and refreshing, you’d forget it’s taking the edge off, and would drink it all the time if it were good for you. In my aspiration to whip up a mean cocktail or two this spring, I’m experimenting with a variety of culinary-forward recipes, based on the sweet, spic, smoky, umami ingredients from international cuisines. As most cocktails clock in with major sugar and calories – 20 grams of sugar, 250 calories in the average margarita, low-calorie, low-sugar recipes are the priority for drinks to accompany fave dishes from around the globe.
Technically, these could be mocktails too, but why though? Dry January is well behind us and what better way to welcome a well-deserved season of bright renewal and refreshing calm before the hot, humid bacchanal of summer than with a cocktail? Whether you like your poison shaken, stirred or straight up, the OG of spirits, the base that puts the mixology in mixology – whether as a simple, perfectly crisp Gin and Tonic or a bittersweet Negroni – is Gin. Aptly-named The Old G Gin is the preferred boozy base for all these cocktails.
Founded by an exec in the spirits industry and Hebru Brantley, a contemporary artist known for his installations and collabs with Nike, this black-owned company recently launched its standalone artisanal venture in pursuit of a super smooth, if not one of the smoothest, gins out there. Oxygen-aerated and distilled 9 times, it’s ultra-bright and citrusy with a lingering herbal sweetness, and equally sippable just on the rocks, unlike most top-shelf formulas.
After years of watching mixologists, I’ve learned that a dash of bitters is the secret ingredient that makes all the difference in many professional cocktails. They round out flavors, give that little extra jeuge, like a sprinkle of paprika in tuna salad or a dash of fish sauce in Thai marinades. Hella Cocktail Co., a minority-owned company that specializes in artisanally-crafted, botanically-inspired mixers and bitters, is one of the few brands on the market to source a bevy of digestive herbs to balance and impart an incredible crispness to any cocktail. 
Brewed from real french gentian root, clove, allspice, caraway, rose hips, and star anise, Hella Cocktail Co. offers several culinary-inspired flavors, including Mexican Chocolate Bitters, Smoked Chili Bitters, and Orange Bitters. Free of sweeteners or preservatives, these bold elixirs elevate every cocktail to a fancy speakeasy libation with an unforgettably complex finish.
Even more convenient for brainstorming drinks at home, the bitters come mixed with sparkling water in Grapefruit and Classic Flavors. Free of added sugar, the canned Bitters & Soda are just 10 calories each. With pungent herbs and a citrus zing, the Grapefruit Bitters and Soda is a low-calorie sub for sugary sodas in a gin-based Paloma. Try it with your fave Latin fare, like Fish Tacos, Ceviche, and Peruvian Chicken.
PALOMA SPRITZ
1.5 oz of The Old G Gin
Half can of Hella Cocktail & Co. Grapefruit Bitters & Soda
1 oz Grapefruit Juice
Shake and dip in salt, tajin, or Keep it Savory Jalapeño Lime Sea Salt.
For a more intense, old-school-inspired tipple that packs a boozier punch with a spicy, smoky payoff to accompany Birria or Carnitas tacos, try a Spicy Negroni Spritz.
SPICY NEGRONI SPRITZ
1 oz The Old G Gin
1 oz Campari
Half can of Hella Cocktail & Co. Classic Bitters & Soda
Splash of Hella Cocktail & Co. Smoked Chili Bitters
Stir and garnish with an orange half-wheel.
If you prefer libations of the sweeter, fruit-forward variety, you’ll savor every sip of cocktails blended with AVEC (“with” in French) sparkling mixers. Low-calorie and culinary-inspired, AVEC sparkling waters source the signature juices from Caribbean, Japanese, Mexican, Indian, and South Asian cuisine. With 0 to 5 grams of sugar per can, these delicious foodie-formulated beverages are perfect during the day, in mocktails, and especially in jazzy updates to classical cocktail standbys.
Hibiscus – sorrel in Jamaican cuisine and Jamaica in Mexican cuisine – is a sweet flower known for its vibrant color and earthy refreshment. The addition of mint would pair well with southern dishes like Fried Hot Honey Chicken and Coleslaw or Hummus Bowls.
HIBISCUS JULEP SPRITZ
1.5 oz. of The Old G Gin
4 oz. of AVEC Hibiscus & Pomegranate (half a can)
Shake and garnish with a sprig of mint.
As there is no spirit that better complements citrus’ infinite capacity to refresh, no round-up of spring cocktails would be complete without a Tom Collins. One of the most culinary-coveted and rare varietals of this bright, acidic fruit, typically found in ponzu and Japanese marinades, results in a one-of-a-kind satisfying sip. I love AVEC Yuzu & Lime with Vietnamese and Thai dishes like Lemongrass Beef Skewers, Larb Salads, and Basil Shrimp.
YUZU TOM COLLINS SPRITZ
2 oz. of The Old G Gin
Squeeze of lemon juice (don’t be shy)
4 oz. of AVEC Yuzu & Lime
Shake and garnish with a maraschino cherry,
In addition to its life-saving, medicinal ability to warm us up during the winter, Ginger is just as welcome in warmer climes. Like the Birkin bag of ginger ales, AVEC Ginger is sweetened with pineapple juice for an ambrosial kick perfect for a lamb curry or sushi.
GIN MOSCOW MULE SPRITZ
1.5 oz. of The Old G Gin
4 oz. of AVEC Ginger (half a can)
Splash of Hella Cocktail & Co. Ginger Bitters
Shake and garnish with a lime wedge.
Additional artisanal fruit combos from AVEC include Jalapeño & Blood Orange and Spiced Mango & Passionfruit. For an immersive experience, the sampler pack, with 2 cans of each knockout flavor profile. is the best way to experiment with delicious low-calorie mixology.
